Category Archives: Bars

Red Velvet Brownies

Two weeks into the new year and I’m still sticking to my resolutions. This is a record. 

For all you athletic people out there, you might be excited to hear that I got my first ever gym membership today. I was never really fond of the gym; mainly because I never really needed it. I only like doing cardio workouts so treadmills are all I would like to use at the gym, but I’m more of an outdoor runner. Secondly, the gym intimidates me. (I can now check off #5 on my list.) Everyone there is so fit and they know what they’re doing and how to work the machines. I am the complete opposite of that, sometimes I can’t even work the playstation and now I have to learn how to operate all this new unknown equipment?! No thank you. I went on the eliptical today because I have been craving for it. The whole time I was there, I tried to mask my newbie-ness by watching the food network and pretending that I was distracted by TV, not because I’m a newb. Oh yea, another thing, why was the food network on at the GYM?! It made me oh so hungry. 

Post-gym, I had a mad craving for one these babies: Red velvet brownies. Yepp, you heard correct. 

Red velvet browwnnnies. 

I made this last week to get a head start on the valentines baking. I love festive baked goods, so since I completely missed out on Christmas baking, I told myself I HAVE TO do something for the next holiday. 

These brownies tasted fairly similar to their cake counterpart, while I was hoping for a much more dense and fudge-like texture. Maybe I should’ve added the chocolate chips. Learn from my mistake and add the chocolate chips! 

After the photos were taken, I made a white chocolate buttercream that is ABSOLUTELY HEAVENLY. Everybody loved the icing, even more so than the brownie. The brownies are great on their own, but something magical happens when they are combined with the frosting. Fantasically magical. 

Red Velvet Brownies


1/2 cup salted butter, at room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

3 tablespoons cocoa powder

2 tablespoons red food coloring

2/3 cups chocolate chips (optional, but recommended)

How To

1. Preheat oven to 350. Line an 8×8 pan with aluminium foil

2. In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.

3. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Now add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour, mixing until just combined. Without a mixer, gently mix in the chocolate chips (if using).

4. Spread in the pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.

Source: How Sweet It Is

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Dulce De Leche Cheesecake Bars

Whoa another post within the same week? Yessire! I’m trying to be a regular poster but it’s so hard!

I’ve been stuck in a baking rut for the longest time. After those smores and strawberry cheesecake cupcakes I didn’t know what to bake. Sure I have about 2,976 recipes bookmarked but it’s so hard to decide which ones to make! 

When in ruts, trust your guts. That’s what I did 🙂 I started craving the dulce de leche cheesecake I got back in February from the Cheesecake Factory. Man, that was some gooooood cheesecake. 

I started digging through my bookmarks and found a recipe for dulce de leche cheesecake bars, SCHVEET!!!!

Now what is dulche de leche you may ask? 

Dulce de leche, my friend, is like a caramelly version of condensed milk. Thick, sweet, and caramelly. If you ever want to make some at home, take a can of condensed milk and boil it. If the idea of boiling a closed metal can scares you like it scares me, you can always buy it pre-made from your local grocery store. 

I’ve never made cheesecake before, mainly because I’m intimidating by the thought of failure. I’ve read so many things about cheesecakes and they don’t sound like the easiest things to make! 

But I went for it anyway, and luckily, this recipe was super easy to make. I can even say these were easier to make than cookies. 

If you’re looking for a cheesecake with huge dulce de leche taste, this isn’t the one for you. Although there is a full cup of that caramelly goodness in here, the dulce de leche flavour is subtle. Imagine a new york cheesecake with a slightly caramelly undertone, that’s what these bars taste like. Nevertheless though, I really enjoyed these bars and I think you will too 🙂

Dulce de Leche Cheesecake Bars


For the crust:

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons unsalted butter, melted (I used salted)

For filling
1 teaspoon unflavored gelatin
1/4 cup whole milk (I used skim)
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt (I used 1/4 tsp)
1 cup dulce de leche

For glaze
3 oz bittersweet chocolate chips
1/4 cup unsalted butter (I used salted butter)
2 teaspoons corn syrup

How To

1. Preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

2. Mix together the crumbs, sugar, and butter. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

3. Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

4. Place all glaze ingredients in a small microwavable bowl and put it in the microwave for about 50 seconds until the chocolate is melted. Cool it for 2 minutes then pour it over the chilled cheesecake. Smooth the top with the back of spoon. Chill the cake, uncovered, 30 minutes.

5. Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.

Recipe from Smitten Kitchen 

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I have something to admit.

What I’m gonna say next might shock you. Brace yourself.


I did not know how to make rice krispies.

I know, how ridonculous is that?! I mean, they’re only the easiest things to make right?!


I don’t know why but I could never make them properly! No matter how many marshmallows I put, they always came out really really hard.

Until one day, my dear friend, elephant, taught me how to during one of our many baking dates 🙂

The way she did it was so easy! the rice krispies she made were soft and chewy, just like how rice krispies should be.

Her secret: the microwave. I guess if I took the time to read the recipe on the rice krispies box I would’ve have known this little trick earlier too. I can’t believe I’ve been using the stovetop! I mean, all that waiting for the pan to heat up and the all that washing, augh! This method only requires 1 bowl and 45 seconds of your life. And the results? Deeeelllicious rice krispies 🙂

Today after school, I bused to the grocery store to get me some marshmallows, even if it meant braving against the cold and rain for 5 minutes longer than usual. I needed a marshmallow fix real bad.

Right when I got home, I ran upstairs to the kitchen and starting whipping up some krispie bars. When I dug my teeth into the first piece, I squealed and did my happy dance around the house.

I can now make rice krispies.

I have an awesome recipe for you guys on sunday. Chocolate lovers, stayed tuned!

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