Flourless Chocolate Cookies {Gluten Free}

Flourless Chocolate Cookies {Gluten Free}

Hello Everyone!

I hope you had an amazing weekend! Here it was super hot and sunny! I went strawberry picking (hint on recipes coming up!) and I enjoyed a nice pool!

I know hot weather is not the ideal moment to bake, but when you’re addicted like I am, nothing can stop you, not even 40 degree Celsius outside. I’m not a huge fan of air conditioning (I just love the smell of summer, and you don’t have that when you’re confine inside with no window open!) but it has been a great ally in the past few days! Maybe my boyfriend would have begged me not to bake if we didn’t have one 😉

Today, I have these super easy, brownie-like, flourless cookies (gluten free!). I brought them to two different gathering recently and they were a huge success. Let me say that all chocolate lovers will be charmed (and gluten intolerant too!)! The original recipe called for semisweet chocolate chips but I do think that white chocolate chips add a better flavor to the cookies. I think it would be amazing with mint chocolate chips too!



Flourless Chocolate Cookies {Gluten Free}
Recipe adapted from Adventures in Cooking

  • 2 eggs
  • 2 1/4 cups powdered sugar
  • 3 tablespoons milk
  • 1 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 1 cup white chocolate chips
  • 1/4 cup white chocolate chips to drizzle (optional)
  1. Preheat oven to 350 °F. Place and grease a parchment paper on a baking sheet.
  2. Mix together all the ingredients except the chocolate chips until completely combined. Stir in the chocolate chips.
  3. Place level tablespoons of batter onto the baking sheet, placing them at least 3 inches apart. Bake for 8 minutes.
  4. Remove from the oven and let cool in the baking sheet on a cooling rack. You’ll see that the cookies deflate while they are cooling, it’s totally normal! Be careful when you remove them from the sheet, they are quite delicate.
  5. Drizzle with melted white chocolate chips (optional). The easiest way is to put the chips in a ziploc bag, melt in the microwave then cut a corner of the ziploc to use as a piping bag.
  6. Enjoy 😀

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse

Hey everyone!

I can’t even believe it’s already Wednesday! The time passes so quickly again! It’s great news though because my thesis is progressing, my job too and I had a great offer this week that I was really excited about! For now I can’t spill the beans, but you’ll learn about it around the second week of April 😀

I make the following dessert for my family and friends, those who love cream cheese (mostly everyone but me!). These mousses are fresh, very lemony and taste like summer! It’s also gluten free! You can add all the fruits you want. When I look at my pictures, I think that with the mousse, the strawberries and the blueberries, this dessert is very appropriate for Independence Day 😉 Just be sure you make little portions because it is quite rich with the cream cheese, whipped cream and sour cream!

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse (gluten free)
Translated from à la di Stasio
Can easily make more than 12 shots

  • 1/2 cup whipped cream
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Blueberries, washed and dry
  • Strawberries, diced
  1. In a cold bowl, whip the cream. Reserve.
  2. In a large bowl, beat the cream cheese until soft. Add the sour cream, sugar, lemon zest and lemon juice. Whip until the mixture is homogeneous. Fold the whipped cream in the mixture.
  3. At the base of each shot glass, add about 1/2 tablespoon of strawberries.
  4. Fill a pastry bag with the cream cheese mousse.
  5. Pipe a layer of cream cheese mousse.
  6. Add about 5-6 blueberries (more or less depending on their size).
  7. Add another layer of 1/2 tablespoon of strawberries.
  8. Continue layering by repeating the last 3 steps.
  9. Add some blueberries and a slice of strawberry on top of each shot.
  10. Refrigerate at least two hours.

Cream Cheese Fruit Mousse {gluten free}

Chocolate Turtle Fudge

Chocolate Turtle Fudge

Hello everyone!

I have just 2 things to say today :

– I’m finishing my school paper in a couple of hours and then school is over for the Holidays 😀 So you can expect multiple Christmas baking posts for which I am totally late (because of the aforementioned school 😉 )

– This must be the best fudge ever. I didn’t know I liked Turtles that much, but I’m totally hooked!!! They must be even better with  homemade caramel, but knowing my skills in this area, I didn’t take the chance!

Chocolate Turtle Fudge

Homemade Turtle Fudge
Chocolate fudge recipe adapted from All recipes
Turtle part and assembly from Premeditated Leftovers
Yield about 48 pieces

  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 12 – 16 oz. caramels
  • 2 tablespoons water
  • 1½ cups pecan pieces
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. Place the caramels and water in a microwave safe bowl.
  3. On a double boiler, melt chocolate chips with sweetened condensed milk; add vanilla.
  4. When the fudge mixture is about to be ready (chocolate almost melted), place the bowl of caramels in the microwave and heat on high for a total of 3 minutes. Stir after each minute interval. Once melted, stir in pecans. Set aside.
  5. Pour half of the fudge into prepared pan. Spoon the caramel pecan mixture over the fudge. Spoon remaining fudge over the top (reheat if necessary). Chill in refrigerator until firm, about 2 hours.
  6. Keep refrigerated and enjoy!

Chocolate Turtle Fudge

Chocolate Pistachio Fudge

Hello everyone!

It’s been a long time! Hope you didn’t miss me too much 😀 I lived without my computer (but have been wandering from computer to computer) for a whole month. I lost my data from August (my last back up) to Halloween (it broke on my best Holiday huh!). So I lost all my photos from my Halloween Party. It sucks, but I’m happy I didn’t lose too much (with school and all!). On the same week my car got stolen (an old and almost worthless car, but very useful to me!). It wasn’t my week!

On a better note, I can’t wait getting in Christmas mood. But with the end of semester coming, there is just not much time! All the baking I could do if I wasn’t studying! Like we said when we were young “when your hobby get in the way of your school, drop school!”. Yep very mature, and not happening! Sometimes you have to choose between a far off reinforcement or an immediate one. But hey, I’ll graduate in almost 4 years so in the meantime let’s get an immediate reinforcement or I’ll never get there! So I made fudge! I made pistachio fudge just because they were cute and made me think of Christmas 😀 Hope you’ll like them!

Oh and before the recipe, I really liked Daring Baker’s November challenge. I was very sorry to miss it because I had a great idea for a Charlotte I wanted to make. I’ll try it another time!

Have a great week dear readers 😀

Chocolate Pistachio Fudge

Chocolate Pistachio Fudge
Adapted from BBC

  • 12 oz semisweet chocolate, chopped
  • 1 can (14oz) condensed milk
  • 1 oz butter
  • 1 teaspoon vanilla
  • Pinch salt
  • 5¼ oz unsalted pistachios, shells removed
  1. Place the chopped chocolate, condensed milk, butter and salt into a pan over low heat and stir until melted and well combined.
  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
  3. Add the nuts to the melted chocolate mixture and stir well.
  4. Pour the mixture into a square tray, smoothing the top with a wet palette knife.
  5. Let the fudge cool, then refrigerate until set.
  6. Once cut, the fudge can be kept in the freezer – eat straight away.

Chocolate Pistachio Fudge

Halloween Chocolate Marshmallow Rolls

Hello everyone!

What have you been up to this week? Me? I’ve been caught up in the preparation of our Halloween party next week! I’m pretty excited about it! I told my boyfriend I could almost do a thesis on Halloween party, decorations and food because I did so many hours of research. I also got to this realization:  it’s easier to do research than really get to it, and here I thought I was procrastinating only for my real thesis 😉

Here is another of my family Christmas classic that can easily be transformed into an Halloween dessert! If there is orange marshmallows at your grocery store, you can use these instead of homemade ones, but here we don’t seem to have some (well except for the fruit mix that has some pale orange marshmallow but I would have needed to sort them out!).
If you do the whole recipe of homemade marshmallow, you’ll need about 2/3 of the marshmallows. I mixed store-bought white marshmallows and homemade orange ones so i only did 1/3 of the homemade marshmallows recipe.


Coming up: Halloween cupcakes!

Halloween Chocolate Marshmallow Rolls

Homemade Marshmallows
Recipe from Joy of Baking

1 cup cold water, divided
3 envelopes (1/4 ounce each) unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Orange food coloring

3-4 cups powdered sugar, sifted

The video and the directions on Joy of Baking 

Advice: you’ll see that the marshmallows are still sticky when you cut them. So always roll them in powdered sugar before cutting. I also added powdered sugar on the pizza cutter I used, it helped a lot!

Chocolate Marshmallow Rolls
See the Christmas ones
2 rolls, about 12 pieces each.

6 squares semi-sweet chocolate (or 1 package of chocolate chips)
1/2 cup butter
1 egg
1 cup powdered sugar, sifted
1 teaspoon vanilla
1/2 cup chopped walnuts (facultative)
1 package small marshmallows

  1. Melt the butter and the chocolate in a saucepan. Remove from heat.
  2. Add the egg and the powdered sugar.
  3. Let cool a little then add the vanilla, the nuts and the marshmallows (you don’t want them to melt so wait for the mix to be cool enough). Mix well.
  4. Pour on two aluminium foil and spread out. Form into a roll using the foil to surround it.
  5. Freeze until set. When ready to serve, remove the foil and slice the rolls. They keep well in the freezer.

Geeky Peanut Butter Filled Chocolate Invaders

Here is the recipe I was excited about. It’s not a real recipe, more like a technique, but it was fun. And it’s so good. So your boyfriend/girlfriend is a geek? You are a geek yourself, then join the club and make these cute invaders, from the arcade game space invaders. They are all dressed up for Valentine’s Day, with white, pink and red colors.

You will need this awesome ice cube tray. While searching for this website, I saw a Pacman and a Tetris ice cube tray, Oh My, I’m in love! You can use any ice tray you like, there is so many great ideas out there!

I made these by inspiration without a recipe or anything so I can’t give you the exact quantities except for the peanut butter which is based on my Peanut butter filled chocolate cookies.

Geeky peanut butter chocolate invaders

Geeky Peanut Butter Filled Chocolate Invaders

Milk or semisweet chocolate
White, pink and red chocolate
Vegetable oil (optional)

I made a quarter of this recipe :
½ cup smooth peanut butter
¼ cup unsalted butter, softened
¾ cup icing sugar

Since the mold made quite little invaders and they have these tiny “legs”, I didn’t trust myself to do this technique. I tried this instead and it worked quite well:

First prepare the filling: mix the unsalted butter and the peanut butter until smooth. Add the icing sugar until well combined. Put the mix on a sheet of plastic wrap (do a rectangle about 1cm thick). Freeze for 10 minutes.

For each color, melt the chocolate in a double boiler. If you want it to be more liquid, add a little vegetable oil.

Pour enough colored chocolate to cover the bottom of the mold. You can use a toothpick to make the chocolate reach to the sides (the “legs” are quite hard to reach). Let it set.

Cut the filling into little rectangles (little enough to fit into each mold without touching the sides) and place them into each mold.

Melt the milk or semisweet chocolate using a double boiler. Again you can use vegetable oil to thin the chocolate. Pour the chocolate to cover each mold. Drag the flat of a knife across the mold to scrape excess chocolate .
Once set, remove gently from the mold.

Geeky peanut butter chocolate invaders

Marbled Mint Chocolate Fudge

Marbled Mint Fudge

Hi everyone,

Christmas is coming real fast and I am far from ready! School is over though so I will be working on that matter!

I discovered Bloglovin this week and I love it! So far it’s the easiest RSS reader I’ve tried. We can “like” the posts so now I don’t have to add 50 posts a day in my bookmarks; much more easy 😉 You can follow me there too!

I had these fudge in mind for a while. I had tried those in a candy factory and loved them! They had all sorts of flavors so I might be doing some other fudge soon! They are really delicious! I had trouble doing the marbled design on top because the mixtures solidified real fast. You will have to be super quick to achieve a great design!


Marbled Mint Chocolate Fudge
Adapted from All recipes

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white chocolate
1 tablespoon peppermint extract

Directions (updated on 2012-11-15)

  1. Line a 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. (Do this step and the next at the same time) On a double boiler, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.
  3. In a double boiler, melt white chocolate with remaining sweetened condensed milk. Add peppermint extract and green food coloring.
  4. (For this step, the faster you go the better because the fudge sets real fast and you won’t be able to do the marble pattern otherwise) Reserve about 4 tablespoons of the chocolate chips mixture and spread the rest into the pan. Add the green peppermint fudge on top. Add here and there the reserve chocolate chips mixture and then run a knife at the surface of the fudge to create the marble effect.
  5. Chill for 2 hours or until firm. Use the overhang to get the fudge out of the pan. Cut into squares. Store leftovers covered in refrigerator or freeze them


Chocolate Marshmallow Rolls

Chocolate Marshmallow Rolls

It’s almost Christmas time! Do you have snow yet (for those who have some!)? We did about 3 weeks ago but it’s long gone! We have abnormally high temperature for the season!

Ok so here is a recipe my mom does each and every Christmas, a treat that we are always eager to eat. She always does all these little desserts: fudge, Nanaimo (like the Halloween Nanaimo but without the orange food coloring!), cookies I will be doing very soon for you (those are quite new, maybe 5-6 Christmas’, the others she’s been doing since before I was born!) and all other treats she might think of! This is actually the first time I do them myself so I guess you are lucky! They are surprisingly easy to make! They are always a huge hit so don’t hesitate to double, triple and more the recipe! My mom must double it because each Christmas we have white marshmallow rolls and these colourful, fruit-taste ones. I’ve never been able to choose if I prefer the white ones or the fruit ones, I think I never will!

For the next few weeks I’ll be mostly focusing on Christmas-themed sweets. Hope you’ll like them!


Chocolate Marshmallow Rolls
2 rolls, about 12 pieces each.

6 squares semi-sweet chocolate (you can use 1 package of chocolate chips instead)
1/2 cup butter
1 egg
1 cup powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts (you can omit them if you want to)
1 package small marshmallows (white or colored/fruits)


  1. Melt the butter and the chocolate in a saucepan. Remove from heat.
  2. Add the egg and the powdered sugar.
  3. Let cool a little then add the vanilla, the nuts and the marshmallows (you don’t want them to melt so wait for the mix to be cool enough). Mix well.
  4. Pour on two aluminium foil and spread out. Form into a roll using the foil to surround it.
  5. Refrigerate (or freeze). When ready to serve, remove the foil and slice the roll. You can keep them in the freezer for a long long time!


Chocolate and Raspberry Pots de Crème

Raspberry Chocolate Pots de creme

Hey everyone!

Today I wanted to share a chocolate-raspberry recipe. It was suppose to be layered Pots de crème, one layer being chocolate and the other one raspberry. But everything didn’t go as planned. My chocolate recipe didn’t need baking and the raspberry recipe was a lot like the chocolate one so I thought I could succeed without baking the raspberry pot de crème. Error! I guess what I didn’t think of is that chocolate tend to set when cooled and raspberry don’t. So instead of having a layered Pot de crème, they are individual. Next time I would use raspberry mousse, then I would be able to have my layers! I even bought cute desserts glasses for the occasion… Oh well I will have to wait for next time!

So in this post I talked about chocolate Pots de crème I made for Halloween. It was very delicious so I took the same recipe. I left out the coffee (I replaced it with water) because I wasn’t sure it would taste great with raspberry.

For the raspberry Pot de crème I took the recipe from Show Food Chef. As it turned out, I don’t really like them. It’s not too surprising since I don’t really like dairy-based smoothies or even yogurt (I know right, that’s bad!). So I guess when there is dairy and fruits included it’s not the best shot for me (except fruits and whipped cream, of course). I have no worry that my boyfriend will be eating them with pleasure when he’s back from work!

Raspberry and dark chocolate

**Flash news **
I just bought a deep-fryer! I’m happy, but I did it mostly because my boyfriend is very anxious when I use oil on the stove (he’s afraid I might set fire to the house, can’t blame him, one time I did put fire on the stove, but not with oil, oops). He’s very funny when I do, he turns around me, asking me 10 times if I checked the temperature of the oil. His fears will be at rest and I will be able to do imperial rolls, egg rolls, general tao chicken, onion rings and so on in an easier way, I guess!

I will be participating in a Christmas market for the first time. I’m very excited! I don’t know all the details yet, I’ll keep you posted and of course you will see the treats I will bring there! It’s like I’ve reach one of my goals, I wanted to do that for a while!

Oh and I also bought a cookie scoop, oh yeah! There will be a recipe in my to do list that will be checked, guess which one!

Chocolate Pots de Crème

Chocolate Pots de Crème
Recipe from My Recipe website
14 ounces semisweet chocolate, roughly chopped
2 large eggs, plus 2 yolks
2 ½ cups whipping cream
⅓ cup water

Mix eggs and yolks in a large bowl.

In a saucepan, heat whipping cream until it boils (wait until it reach at least 160°F).

Add boiling cream to eggs and whisk immediately. Combine hot cream mixture, chopped chocolate, and water. Whisk until smooth.

Pour into ramequins or little glasses. Chill until set. Let desserts stand at room temperature about 30 minutes before eating.

Raspberry Pots de Crème
1 cup raspberries
1 cup heavy cream
1 cup milk
¼ cup sugar
2 eggs
3 egg yolks

Pour the milk, cream and raspberries into a saucepan and heat to just before boiling. Cover the pan and let sit for 10 minutes while the raspberries infuse the dairy.

While waiting, whisk the sugar, eggs and egg yolks together in a bowl until light and fluffy. Hold.

Reheat the cream and raspberries, stirring to break down the raspberries. Bring to just before a boil and remove, strain carefully into another bowl.

Add the raspberry mixture to the egg mixture, whisking constantly. (I added a drop of red food coloring at this point because after mixing with the eggs the colors was, let’s say, very unappetizing!)

Preheat oven to 350°F.

Fill ramekins with the raspberry mixture and place the containers into a deep sided pan. Pour boiling water carefully around the ramekins, just to about half way to the ramekins.

Bake for around 30 minutes. Let the ramekins cool in the water, remove and chill for 2 hours.

So which one is your favorite?


Raspberry Chocolate Pots de Creme
Raspberry Chocolate Pots de Creme