Soft Malted Chocolate Chip Cookies

2 1/2 cups flour
1/2 cup malted milk powder
1 tsp baking powder
1 1/4 tsp kosher salt
2 tsp cornstarch
1 cup melted butter
1 1/2 cups light brown sugar
2 eggs
1 tbsp. vanilla
2 cups chocolate chips (optional- plus one more cup for pressing into tops of cookies

Whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside
Melt butter in a small saucepan over medium low heat. Remove from heat
In large mixing bowl combine the butter and brown sugar, using wooden spoon or mixer set on lowest setting
Stir in eggs and vanilla with mixer still on lowest setting until combined.
Stir in dry ingredients until evenly incorporate
Fold in chocolate chips
Chill dough for 2 hours or up to 3 days
Preheat oven to 350 degrees F
Line baking sheet with parchment paper
Scoop approximately 2 tbsp. of dough and form into a ball. Place dough 3 inches apart on lined baking sheet. Press additional chocolate chips into the top of dough balls– optional
Bake for 11-12 minutes until the edges golden. Don’t over-bake
Allow to cool on baking sheet for 2 minutes then transfer to a cooling rack to continue.
Chocolate Chip Cookies


Rasberry Vanilla Cupcakes

Rasberry Vanilla Cupcakes
Makes 15-16 cupcakes
Perfect Vanilla Cupcake
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 treaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegtablen canola or extra light olive oil
1/2 cup buttermilk
( or 1/2 cup milk puls 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set asid for 5 minutes before using)

Preheat oven to 350 degrees F
In a meduim bowl, add cake flour, baking powder, baking soda, and salt. Stir together with a whisk, and set aside
In the boul of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and contunue to beat on medium speed for about 30 seconds. Add vanila and oil, beat
Reduce mixer speed to low and slowly add abouyt half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
The batter with be think. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cool on a wire rack.

Raspberry Buttercream
3/4 cup (1 1/2 sticks) butter
8 oz (1 block) cream cheese
4 cups powdered sugar
1 teaspoon pure vanilla extract
3 Tablespoons fresh raspberry puree (about 1/2 cup fresh raspberries0

In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla
With the mixer still on low, add the rasperry puree, One tablespoon at a timej.
Continue beating, increasing speed to medium for about 30 seconds.
If needed to help firm up, put finished frosting in fridge for about an hour. or add an additional cup of powdered sugar.

The Dessert Girls 🙂

Red Velvet Cupcake with Buttercream Frosting

1 1/4 cup flour
3/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 T cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 T red food coloring
1/2 tsp. white vinegar
1 tsp. vanilla

Sift together flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar, and vanilla
While mixing at medium speed, gradually add dry mixture to wet mixture until just combined.
Fill cupcake liners and bake at 350 for 25 minutes, or until an inserted toothpick comes out clean

1 stick room temperature butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp. vanilla
a dash of almond extract

Beat butter until smooth and creamy.
Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.
Add additional sugar if needed.

The Dessert Girls 🙂

Chocolate Fudge Frosting

This has to be the easiest recipe. It’s only two ingredients-
1 can (400 ml) full-fat coconut milk
1 bag, non- dairy chocolate chips

1. Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water. Scoop only the solid white coconut cream into a pot. Add the chocolate chips into the pot as well and gently melt the coconut cream and the chocolate chips together over low heat. stir frequently and be careful not to burn.
2. Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until it firms up enough to whip into frosting. You really just have to eyeball it though.
3. When it’s firmed enough to your liking, whip it with electric beaters until smooth and creamy. If its still too firm, you can leave it out on the counter for a bit longer.
Be careful, as on a hot day the frosting might melt. Keep the frosted cupcakes in the fridge until time to dig in.
The Dessert Girls 🙂

Pink Lemonade Cupcakes W/ Pink Lemonade Frosting


Makes 24 cupcakes

1) 1 box white cake mix
2) 3/4 cup frozen pink lemonade concentrate
3) 1/2 cup water
4) 1/3 cup vegetable oil
5) 4 egg whites
6) Pink food coloring (optional, the concentrate makes the batter slightly pink so we added a little pink food coloring.)

1) Preheat ovens oven to 350 degrees and line 24 muffin tins with liners.
2) Combine all the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
3) Divide the batter evenly, filling the liners about 2/3 full.
4) Bake cupcakes for about 25 minutes, or until cake tester comes out clean.
5) Allow cupcakes to cool before frosting.

1) 3 cups confectioners sugar
2) 1 stick in salted butter (room temperature)
3) 2 tbs. frozen pink lemonade concentrate
4) Pinch of salt
5) Pink food coloring

1)Combine all ingredients in an electric mixer and mix on low until combined.
2) Increase speed to medium-high an beat until frosting is light and to your desired consistency.
3) Frost!
( For an extra touch add a lemon drop to the top, they can be found in various places but we usually get ours from Atwoods. )

The Dessert Girls 🙂

Chocolate Leaves


Makes 20 leaves

20 real leaves (not dead ones. Live only)
1 teaspoon butter
2 ounces baking chocolate (either sweet or semi-sweet, whichever you like)

1. Go outside and gather 20 leaves. Yes leaves! Rose leaves, mint leaves, tree leaves ( maple leaves work very nicely). ( Be careful not to pick poison ivy!) Once again don’t use dead leaves, live ones only.
2. Wash your leaves thoroughly under cold water. Dry them between two paper towels. Put them on a cookie sheet
3. Put butter and bakers chocolate into the top of a double boiler and melt them,icing them together into a paste.
4. Using a butter knife, spread the chocolate paste onto the BOTTOMS of the leaves, about 1/4 inch thick or thicker. Put the chocolate-covered leaves back on the cookie sheet, chocolate side up.
5. Put the cookie sheet into the refrigerator or freezer. When the chocolate is hard, take the sheet out and carefully peel the leaves away from the chocolate.
6. Your chocolate leaves can either be eaten as a candy treat, or used as cake decorations.

The Dessert Girls 🙂

Fudge Pops


1 package of instant chocolate pudding
3 1/2 cups of milk
1/4 cup sugar

1. Follow the directions on the package of pudding, but add the extra milk and sugar. The chocolate will be thinner than regular pudding
2. Pour the mixture into Popsicle molds or into ice-cube trays.
3. Out plastic wrap over the top and carefully punch toothpicks into each cube.
4. Freeze!

The Dessert Girls 🙂

Butterscotch Blondies

These rich bars are a pecan lovers dream. If you love butterscotch you will love these.

Makes: 24 bars

1 cup all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
6 tbsp. butter or margarine
1 3/4 cups packed light brown sugar
2 tsp. vanilla extract
2 large eggs, lightly beaten
1 cup pecans (4 ounces), coarsely chopped

1. Preheat oven to 350 degrees F. Line 13 in. by 9 in. baking pan with foil; grease foil.
2.In a small bowl, with wire whisk, mix flower, baking powder, and salt. In 3-quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in brown sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and pecans just until blended. Spread batter evenly in prepared pan.
3. Bake untill toothpick insert it 2 in. from edge comes out almost clean, 20 to 25 min. do not overbake; blondie will firm as it cools. Cool completely in pan on wire rack.
4.When cool, lift foil, with blondie, out of pan; peel foil away from sides. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

The Dessert Girls 🙂

Simple But Delicous Chocolate Mousse

Chocolate Mouse is one of the most rich and creamy desserts you will ever make, and this is one of the most simple chocolate mouse recipes you will ever find. If you have a Magic Bullet we suggest you use it. Here are the directions for making it in the magic bullet and in a regular blender, also if you have a smaller blender it will work better too.

1/4 cup heavy cream
2 tbs. chocolate syrup

1. Add ingredients to blender and turn on medium or high.
2. Blend till smooth.

1. Add the ingredients to the short cup.
2. Blend till smooth.

The Dessert Girls 🙂

Oreo Truffles

These things are to die for we both absolutely LOVE these ❤ !!! They are super simple to make too and only take 3 ingredients.

MAKES: 4 dozen (or 48 servings, 1 truffle each)

1 pkg. (8 oz.) Philadelphia cream cheese, softened
1 pkg. (1 lb. 2 oz.) Oreo cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

1. Mix cream cheese and 3 cups cookie crumbs until well blended.
2. Shape into 48 (1 in.) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
3. Refrigerate 1 hr. or until firm. Store in tightly covered container in refrigerator.

The Dessert Girls 🙂

Funfetti Cake Buddies

Picture1 You may have had or heard of Mud Buddies, some people call them Puppy Chow or others say Dog Food. Well this is like that but you use vanilla almond bark instead of chocolate and Funfetti cake mix. We make this all the time and it’s always a hit. It’s also very simple and doesn’t take a bunch of ingredients.
5 cups Chex cereal (We prefer Rice Chex because we think they taste better in it.)
10 oz. (5 squares) vanilla flavored Almond Bark
1 1/2 cups Funfetti cake mix (any brand)
1/2 cup powdered sugar
1 tbsp. vegetable shortening

1. Melt Almond Bark according to package directions, and adding vegetable shortening to thin. (This is optional though but we find it works great with it.)
2. Pour the Chex cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix gently with large spoon or spatula.
3. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.

The Dessert Girls 🙂

Red Velvet Cupcakes with Cream Cheese Frosting

This recipe was from This was Paula Deen’s recipe as shown on her show.

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract


1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.Garnish with chopped pecans and a fresh raspberry or strawberry. Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

The Dessert Girls 🙂