Mocha Oreo Cookie Brownies

Here's a twist on the basic brownie. Bake them in mini muffin pans so they are round bite sized portions. Since everyone's  favorite part of the brownie is the crunchy edge, baking them this way gives every brownie an edge. These can be made dairy-free using dairy-free margarine, cookies, and chocolate. 



  • 1 tbsp all-purpose flour
  • 12 ounces semi-sweet chocolate, broken up
  • 1 ½ cups sugar
  • ¾ cup (12-tbsp) butter or margarine
  • 1 cup all-purpose flour
  • ¼ cup Hershey’s cocoa
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 4 large eggs, at room temperature
  • 2 tsp instant coffee granules or espresso powder
  • 1 tbsp pure vanilla extract
  • 15 Oreo cookies, or dairy free chocolate sandwich cookies, broken into chunks.
  • 4-5 extra Oreo or dairy free chocolate sandwich cookies, broken in half, for garnish.


1.     Arrange a rack in the middle of your oven and preheat to 350F. Spray a mini-cupcake tray with nonstick cooking spray. Place the tablespoon of flour into the pan. Shake it all around and tap it over a sink or garbage can to discard excess.

2.     In a heatproof medium bowl set over a saucepan of simmering water, heat the chocolate, sugar, and butter or margarine. Whisk until melted and smooth. Remove bowl from heat and set aside to cool to room temperature, about 15-20 minutes.

3.     In a small bowl, mix the flour, sifted cocoa, baking powder, and salt.

4.     In a medium bowl, with a mixer at medium speed, beat the eggs, coffee, granules, and vanilla until foamy. If your stand mixer has a whisk attachment, it will work well here.

5.     Blend the cooled chocolate mixture into the egg mixture.

6.     Sprinkle all the flour/cocoa mix into the chocolate mixture. Add the Oreo mixture into the chocolate mixture, stirring gently to combine; try not to crush the cookies. Pour batter into prepared pan, or for something a little different, use a mini muffin pan. Place the extra broken cookies on top of the batter for garnish.

7.     Bake 35 minutes; do not over bake. Allow to cool. Refrigerate, tightly wrapped, until cold. Store, tightly wrapped, in refrigerator. Serve chilled.

Adapted from Kosher By Design Entertains.

Strawberry Teacup Cupcakes

Today is my niece, Lilly's, 4th birthday, and I wanted to make a birthday dessert fit for a Princess. I leafed through a lot of recipe books and then came upon this festive one. Just the cover alone, Sprinkles!, makes you sit up and take note. 

The family is gathering at our house to celebrate and I got to work this morning on this frilly and girly food endeavor. The results were spectacularly fabulous and 100% Princess approved!

Cake Ingredients 

  • 3 cups cake flour, sifted
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 ¼ cups sugar
  • 1 teaspoon pure vanilla extract
  • 4 egg whites, divided
  • 1 cup strawberry milk

Filling, Frosting and Topping

  • ½ cup strawberry fruit spread or preserves, if desired
  • 3 cups Buttercream Frosting
  • ¼ to ½ cup assorted sprinkles


Cake Directions 

1.   Preheat oven to 350 F. Grease 18 oven-safe teacups with cooking spray or butter, or line them with cupcake liners.

2.   In a medium bowl, whisk to combine flour, baking powder, and salt.

3.  In another bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Add vanilla and beat for 1 minute more. Beat in egg whites, one at a time, scraping down the sides of the bowl after each addition. Beat in the flour mixture and milk in three alternating additions, starting and ending with flour mixture. Scoop batter into prepared teacups until each is about three-quarters full and place on a rimmed baking sheet.

4.   Bake for about 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

5.  With a paring knife, cut a 1-inch cone shape out of the center of each cooled cupcake. Pinch off and discard the tip of each cone. Fill cupcakes with strawberry preserves and replace tops. Generously spread or pipe on buttercream frosting, checking to make sure the seam on top of each cupcake are covered. Top with assorted sprinkles.

*Use only teacups that you’re sure are oven-safe. To find out if yours are, flip it over! Most will say so on the bottom.


Buttercream Ingredients  

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • 1 to 2 tablespoon pure vanilla extract
  • About ½ cup sprinkles, optional



Buttercream Frosting Directions

1.  With an electric mixer on medium-high speed, beat butter for 1 minute, or until creamy and soft. Add confectioners’ sugar, ½ cup at a time, beating to incorporate after each addition. Gradually beat in heavy cream until smooth.

2.  Scrape down the sides of the bowl with a rubber spatula. Add vanilla—and sprinkles, if using—and beat for 1 minute more, or until soft and fluffy. Use immediately or refrigerate, covered, for up to 5 days.