Tag Archives: Sweet Treat

Chocolate Chip Cookie Cups

Confession time: I am still just as obsessed with desserts and sweets as I was over a month ago when we decided to give the Paleo diet a trial run. Maybe it’s because Archie’s birthday weekend last weekend gave us permission to jump off the edge of a cliff when it comes to being mindful of what we ate and this past week we didn’t let up either. I was swimming in carbs and sweets. Seriously, doing the backstroke, freestyle and butterfly, and loving it.


Soooo…. before we decided to be more mindful¬†again on what we were eating, Chad asked me to make these ridiculously delicious ramekin cookie cups. I honestly can never really say no to my husband when he asks me to bake. It’s just sort of a rule in my book to always say yes. Sweets is one of his love languages, I’m convinced, and the fact that he loves my baking more than anything we could get at a restaurant or bakery, well, I get giddy just thinking about it.


Maybe one day I’ll have my own little sweets/coffee shop where people come for the comfort of stuffing their face while typing away on their computers or bring friends visiting from out of town because it’s the best dang piece of heaven around. Dreams. We’ve all got them. That’s mine.


These little cookie cups are completely easy to make and you most likely have all the ingredients at your house now so there is really no excuse not to make these…. stat. And since they are ramekin size, it means it’s ok right? You aren’t eating a whole cast iron skillet chocolate chip cookie, meant for 4 people, topped with vanilla ice cream because who has ever done that, right?¬†Chad and I raise hands shamefully.


This should redeem your Monday if it’s been a typical crazy Monday. Happy baking friends!

Chocolate Chip Cookie Cups

loosely adapted from How Sweet Eats


1 stick salted butter, softened

3/4 c dark brown sugar, loosely packed

1 tsp vanilla extract

1 egg

1/4 tsp sea salt

1 tsp baking soda

1 1/3 c all purpose flour

1/2 c semi-sweet chocolate chips

1/4 c dark chocolate chips

optional: (but highly recommended) vanilla ice cream


Preheat oven to 350 degrees.

Cream together your sugar and brown sugar in mixer until light and fluffy.

Add your vanilla and egg and beat until combined.

Add your baking soda, flour and sea salt until a dough forms. Fold in your chocolate chips.

Spray 6 ramekins with non-stick spray and press a nice layer of dough into each ramekin. (May store uncooked dough with ramekins in fridge for the next night or two if you are just making two at a time)

Bake at 350 degrees for 15-17 minutes, or until edges begin to brown. Remove from oven and let cool for a couple of minutes before topping with vanilla ice cream or adding some on the side.




Dark Chocolate Pots de Creme

Whoa, Nelly!! Hold on to your horses people because this recipe will hit you upside the face and make you want more!


Chad e-mailed me this recipe last week with the subject line, “Hop to it!”. Yes sir, yes sir. I put the baby down for bed one night, we chowed down on some bunless burgers and got to work in the kitchen.


The ingredient list is so simple!


This recipe takes all of 5-10 minutes to whip together and makes 4 generous ramekin servings.


I made this again and doubled the recipe to make enough for us to eat again and to take to a friend’s house that just had a baby. Holy yum. Seriously. Make this immediately.

P.S. In order to connect with more of you out there who I’m not friends with on Facebook, I have created a FB page for this little ole blog of mine. If you want an easier way to keep up and see posts from me then head over and “like” it. xoxo

Dark Chocolate Pots de Creme

from Cook Eat Paleo


1/4 c honey

2 eggs

1 tsp instant espresso powder

1 tsp vanilla extract (gluten free if necessary)

4 oz. unsweetened chocolate, chopped

3/4 c. coconut milk


Combine all ingredients, except coconut milk, in blender/food processor/Vitamix.

Heat coconut oil over medium/high heat on stovetop until very hot, being careful not to boil.

Add coconut gradually in blender and blend until chocolate is melted and mixture is smooth.

Divide mixture into 4 ramekins, place in refrigerator to set for about 2 hours.