Tag Archives: cookie

Nutella Baileys Mousse, Caramel Vodka dipped Dark Chocolate Milano Cookie, Sweetened Whipped Cream


Nutella Baileys Mousse

Nutella Baileys Mousse

I am not sure of how many people out there are fans of ‘Game of Thrones’, I am a big fan. I loved the books and I think HBO has done a great job of converting it to the screen. The books can be a little challenging with the sheer number of characters that one has to keep up with. However, do not let that bit discourage you, because once you get done with the first book or watching the TV series you will be hooked. Now I am just waiting for book 6 and 7 to come out.

The series features a lot of feasts (as one would do in those days), and they are decadent. I think it’s just in the sheer volume of food than what tickles our palate these days. For the season opener I thought it was going to be the wedding scene so I came up with this little decadent dessert to kick it off. I found a caramel vodka at the store the other day and finally found a good use for it. The Milano biscuit picked up the caramel flavor brilliantly.



Makes 12 3.5 oz bowls

  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons Baileys Irish Cream
  • 6 oz Nutella
  • 2 1/2 cups heavy whipping cream
  • 1/2 cup sugar (for the whipping cream)
  • 12 dark chocolate Milano cookies (or use brownies bites)
  • Caramel Vodka (or any other flavored drink of your choice)


Put the egg yolks, 1/2 cup of granulated sugar and baileys into a heat proof bowl and set it over a pot of simmering (not boiling) water. Whisk continuously until the yolks start to thicken and the color lightens. The volume will more than double as well. This should take about 7 minutes. Once the mixture has thickened take it off the simmering water.

Add about a quarter of the thickened egg yolks to the Nutella in another bowl and stir to blend. Then add this back to the thickened yolks and gently fold until incorporated. Do not worry if the egg yolk mix deflates a little.

Whip the heavy whipping cream until it starts to thicken slightly and then add the 1/2 cup of sugar and continue whipping until you get almost stiff peaks.

Pour about a 1/4 cup of caramel vodka into a wide bowl, add 2 tablespoons of water and one tablespoon of sugar and stir till dissolved.

To assemble

Divide the Nutella mixture among the bowls. Top with the whipped cream (either piping it over the mixture or just spooning it over). Dip both sides of the cookie in the vodka  mixture briefly – you want it moistened not soaking, then put it into the mixture. Refrigerate until ready to serve.




Chocolate chunk cookies

Chocolate chunk cookie

Chocolate chunk cookie

I got a few requests for treats from friends and family who do not get to eat things that I bake and since they are always so encouraging I decided to do my good deed and bake cookies and mail them. These are really very simple cookies to bake (and who does not love chocolate). They also transport (via USPS) quite well.

I use Mediterranean sea salt as I love the flavor that it brings out in the cookies. One of the handiest tools that I have for the Kitchen Aid mixer is the flat hook scraper. It scrapes the bowl while beating the batter that way you do not have to stop to scrape down the sides of the bowl. It does cost a pretty penny and a cheaper way of doing it is just stopping the mixer and scraping the sides down (which is what I used to do until I got a present :-).

I hope you enjoy the cookies as much as the recipients did.


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup + 2 tbsp. firmly packed light brown sugar
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 9 oz. bitter sweet chocolate coarsely chopped
  • 3 oz. milk chocolate coarsely chopped


Preheat your oven to 350F. Line your baking sheets with parchment.

Sift the flour, salt and baking powder together. Beat butter and sugar on medium speed until light and fluffy. Scrape the bowl. Add the eggs and beat until combined. Add vanilla and beat gently. Scrape the bowl. Slowly blend in flour mixture. Fold in chocolate.  Drop tablespoons of dough on lined cookie sheet bake until golden brown on edges about 14-16 mins. Cool on the sheet for 1 min and then move them to a cooling rack.

Mocha Chocolate chip Cookies

Mocha chocolate chip cookie

Mocha chocolate chip cookie

These were the second batch of cookies I made to send out. The cookies do spread and become fairly thin so make sure you give them enough of spacing between each. I used Nescafé since no one in the house actually drinks coffee. However, feel free to use any other variety of coffee you have. If you use a stronger variety (or espresso) make sure you reduce the amount of coffee you use.


  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. Mediterranean Sea salt
  • 2 1/2 sticks unsalted butter softened
  • 4 tbsp. instant coffee crushed (Nescafé)
  • 1 cup confectioners’ sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • Granulated sugar to dip


Line baking sheets with parchment paper if you do not use a silicone mat. Preheat oven to 350F

Sift flour, baking powder, cinnamon and salt together. Beat butter and coffee on medium speed until well combined. Scrape down your bowl. Add confectioners’ sugar and brown sugar and beat until well combined. Scrape down your bowl. Stir in a third of the flour mixture, fold till incorporated and repeat. Stir in the chocolate chip cookies.

Put the granulated sugar into a small bowl. Scoop out about 1 tablespoon of cookie dough flatten into a disk and press gently into the sugar. Lay it on the parchment lined baking sheet sugar side up. Bake for 10-12 mins until the edges start to turn a light brown. After you take them out of the oven let them stay on the cookie sheet for about a minute and then move them to cooling racks.