Cookie Dough Trifle

Cookie Dough Trifle

Hello everyone!

How is the first month of school going on for you and/or your kids? Is life going so fast you don’t even believe it’s almost the end of September? I do. Wait, wait, wait, I need to pick apples before the season is over, I need to take vacations, I need to do desserts for the blog and do my spaghetti sauce, oh, and sell my condo too 😉 No matter all this, I’m very happy to be back to school because it’s the beginning of our clinical training, so I’ll be seeing patients very soon! Yay!!! Still school, but not quite, it’s a new beginning that looks more like real life!

Cookie Dough Trifle

As for this dessert, I have one thing to say: Oh. My. Goodness. It is amazing! Imagine: a homemade pudding with a perfect vanilla flavor, a LOT of cookie dough bites, garnished with whipped cream and cute tiny chocolate chip cookies! Yep, that went straight into my belly! Are you drooling yet? The only thing that went wrong with this dessert (I had a couple of fails in the kitchen lately) is that the pudding became more liquid than I expected while it was in the fridge. I couldn’t make many layers like I wanted to.

Cookie Dough Trifle
Yields about 10 trifles (and more cookies)

Vanilla Bean Pudding
Slightly adapted from Pastry Affairs

  • 1 1/3 cups whole milk, divided
  • Seeds and pod from 1/2 vanilla bean
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks

Cookie Dough and Tiny Chocolate Chip Cookies
Adapted from Becky Bakes

  • 2/3 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 1/2 cup flour, divided
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips, divided


  • Whipped Cream

Vanilla Bean Pudding

  1. In a large saucepan, combine 2 cups of milk, vanilla bean seeds and pod. Bring to a boil over medium heat. Stir frequently.
  2. In a small bowl, whisk together the sugar, cornstarch, and salt with the remaining 1/3 cup of milk until blended.
  3. Whisk in the egg yolks.
  4. When the milk comes to a boil, reduce heat to low. Remove the vanilla bean pod.
  5. Gradually whisk in egg mixture.
  6. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 1-2 minutes.
  7. Chill pudding for at least 2 hours.

Cookie Dough and Tiny Chocolate Chip Cookies

  1. Line a cookie sheet with parchment paper. Preheat oven to 350˚F.
  2. In a medium bowl, beat the butter, white and brown sugars and vanilla until light and creamy, about 2 minutes.
  3. Add the milk and mix until incorporated.
  4. Divide the mixture in two equal parts. Place one of the parts in another bowl.
  5. In the first part, add half the flour. Mix until the flour is incorporated. Stir in half of the chocolate chips.
  6. Wrap cookie dough in a clingy plastic and refrigerate.
  7. In the second part, add the remaining flour and the baking powder. Mix until the flour is incorporated. Stir in the remaining half of chocolate chips.
  8. Spoon half-teaspoon-sized drops of dough onto the prepared cookie sheet.
  9. Bake for about 13 minutes. Cool on the sheet for 2-3 minutes then transfer to a cooling rack.
  10. While the cookies are baking, line another baking sheet with parchment paper. Remove cookie dough from the fridge and roll it into tiny balls (no more than 1 cm). Place each ball on the baking sheet. Refrigerate or freeze until firm or until ready to use.


  1. When ready to eat, assemble the trifle in shooter glasses.
  2. Fill with pudding to about 3/4 of the glasses.
  3. Add desired amount (a lot ) of cookie dough or until you reach the top of the glass.
  4. Garnish with whipped cream and a tiny cookie 😀

Cookie Dough Trifle

Halloween Desserts Mini Round-Up and Meringue Bones

Halloween Round-up

Hi everyone!

Hope your are doing great 😀 Since I’m already super excited for Halloween (and our Halloween Party), I wanted to make a mini round-up of my Halloween recipes and share a quick and cool Halloween recipe: Meringue Bones.

Halloween Round-up

I have so many other Halloween ideas for the upcoming weeks!!! It includes cake pops, cupcakes, cookies, etc! Hope I will have time to do them all! And I have a very nice idea for a non-halloween related decorated cake roll! Please time, come by my way!

Decorated Cookies
I did a little explanation of fondant vs royal icing decorating.
Halloween Decorated Cookies
I particularly love the cake cookie 😀

Halloween decorated cookies 2
Cookie Dough Cupcakes
A delicious cookie dough frosting with Halloween colors and chocolate decorations!
Halloween Cookie Dough Cupcakes

Nanaimo Squares
A Christmas classic in my family transformed into a Halloween dessert!
Halloween Nanaimo

Meringue Bones
Meringue Bones
In fact, I did those with the remaining meringue from my Chocolate Cupcakes with Raspberry Filling Topped with Caramelized Meringue. So I suggest you don’t make the entire recipe of meringue if you don’t want your house to be full of bones 😉

Meringue Bones
 Adapted from Taste

  • 1/2 cup sugar
  • 1/4 cup water
  • 4 egg whites, at room temperature

Stir the sugar and water in a saucepan over low heat until sugar dissolves.
Increase heat to medium-high.
Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C.
While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk until thick, glossy and cool.

Line a baking sheet with parchment paper. Using a piping bag, pipe a bone shape. Repeat with the remaining meringue. Bake at 225° for about an hour, or until firm.

Use red jam or edible fake blood to give a gore twist to your bones 😉

Meringue Bones

Halloween Cookie Dough Cupcakes

Halloween Cookie Dough Cupcakes

I’m back with Halloween treats! Yeah!

Do some of you, fellow foodies, sometimes don’t know what to do with all those treats? I do. Being at school, I don’t go to work every day, which would be the perfect place to bring them. So I’m trying to find an organization that would like to receive cakes and stuff from time to time. I’m thinking about asking this women center across the street maybe they would like some? It might be a good place to start, warming the heart of women in need! I will give you a follow up on that!

But these cookie dough cupcakes are already taken. We are going to my aunt tomorrow with my sister and  boyfriend. I didn’t taste them yet (except for the frosting : delicious!). I’ll have to follow up on that too!

Halloween Cookie Dough Cupcakes

I bought these cute liners some months ago, not thinking about Halloween at all. But they are the perfect color! I bought a kit of Halloween sprinkles and wanted to try to pipe some chocolate spider web. I was afraid I might fail while doing those! It wasn’t easy, but they turned out ok! More on the chocolate piping method in another post!

This is the first recipe I tried from my blog To do list! Moving it to the done section (I really love lists!).


Cookie Dough Cupcakes

Adapted from Tracey’s culinary adventures 
Yield : 12 cupcakes

1 1/2 sticks unsalted butter, at room temperature
3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk (I used whole milk), at room temperature
1 teaspoons vanilla extract
1/2 cup semisweet chocolate chips

1 1/2 sticks unsalted butter, at room temperature
1.5/4 cup packed light brown sugar
1 3/4 cups confectioners’ sugar, sifted
1/2 cup all-purpose flour
1.5/4 teaspoon salt
1.5 tablespoons milk
1 1/4 teaspoons vanilla extract

For the cupcakes
Preheat oven to 350 °F.  Line a muffin pan with paper liners.
Combine the flour, baking powder, baking soda and salt.
Cream the butter and brown sugar on medium speed until pale and fluffy.
Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition.  With the mixer on low, alternately add the dry ingredients and the milk to the bowl, beating just until incorporated.  Add the vanilla. Finally, add the chocolate chips and use a rubber spatula to combine until evenly distributed.
Divide the batter evenly between the prepared pans (about 3/4-full).
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely.

For the frosting
Beat the butter and brown sugar until creamy. Add the confectioners’ sugar and beat until smooth.  Finally, add the flour and salt and beat briefly to combine, then add the milk and vanilla extract and beat until incorporated.
Pipe the frosting and add some sprinkles!