Super Bowl Cookie Cake


This past Friday I gave a cooking party for a group of fun young ladies. We had lots of fun! and they loved the cookware and the recipes.

At the end of the class, the host inquired about making a cookie cake.  She needed to make one for her son’s birthday. I will tell you that it is not something that i have never thought of making because my children really never asked for it. But i told her that the best way would be to use a grande round mold, or even the flexipat to make a rectangular size cake because the cookie will not stick and it will be perfect. Look!!!


So Luci, thank you for the idea, and for inviting my daughter and I to try to make one. I hope that you were able to make one for your child’s birthday.

Since it is still early in the afternoon, you guys maybe able to make one right before your party starts:-)

Of course, I could have made it all from scratch, but many of you, I am sure will welcome the short and quick version so here it is:

Ingredients for large cookie cake of 14x 10 inches:

  • 1 box of nestle cookie dough
  • 1 can of green icing.
  • 1 can of brown icing
  • 1 can of white icing
  • 1 box of cake decorating box


  1. Turn the oven to 325.
  2. Empty the content of the cookie dough on the roulpat.
  3. Place a small roulpat on top of the dough since it will be very sticky.
  4. photo
  5. With a rolling pin, roll the dough out to make a rectangular that will fit the
  6. Place the flexipat on top of the cookie, and  flip the roulpat so that the cookie will be in the pan.photophoto
  7. Cook the cookie for 13-15 minutes ( depending how you like your cookies- I like mine soft so i cook the cake for 13 minutes).
  8. Let the cake cool completely.
  9. Decorate as you wish.


We made some cookies in the shape of cookie helmets and footballs to place on top of the cake and bake them also for 13 minutes.



May the best team win tonite!!! Yeah!!!

Bon Appetit and Happy Cooking!!!

Chocolate Crumble Pie

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Out of This World Chocolate Brownie

These past few days, as I came home, I noticed packs of cookbooks on the floor in my living room. Everyday those books were different, but they were all about chocolate and all of mine. I asked Lisa my daughter if she needed something, and she said: “don’t worry mom, you will see…”. So I stopped asking. The next day when I got home, the house smelled like chocolate and when i asked again, Lisa said again: ” you’ll see.” Well, since I hardly was allowed in my kitchen and definitely was not to touch that oven, I left it alone. 15 minutes later, she opened the oven with great pride and showed me the result of her labor: a brownie cake. She proceeded to tell me that one of a person who had come to one of our cooking class had made a comment about a brownie cake and that gave her the envy the find a yummy, gooey brownie cake. She made me so proud that again she had taken the initiative to cook on her own. She is going to make a happy husband one day;-)

The cake looked great and it tasted great! So great that in fact that she gave us each a piece, but did not like to share the rest with her us, or her brother;-)( but she did..)

The recipe that she used come from a book entitled Simple Chocolate Step by Step by Gina Steer.

Ingredients for a cake ( 24 individual squares):

  • 1 stick butter
  • 5 square of unsalted Chocolate broken
  • 2 cup os sugar
  • 1/2 tsp of vanilla extract
  • 1 3/4 all-purpose flour
  • 3/4 self-rising flour
  • 1/2 cup of unsweeteened cocoa
  • 1 cup of mayonnaise at room temperture
  • 1 cup of bittersweet chocolate chips  (Optional)
  • 1 cup of candycorn flavored chocolate M&M. (optional)
  • 1 cup of bittersweet chocolate chips.

You may also add walnuts or pecans if you wanted to.

Preheat the oven to 325. Place the butter, chocolate, sugar, vanilla extract and 1 cup of cold water in a medium-sized saucepan. Heat gently stirring occasionally until the chocolate and butter have melted.

Sift the flour and the unsweetened cocoa in a large bowl. Make  a well, add the mayonnaise, 1/3 of the chocolate mixture and beat until it is smooth. Add the chocolate mixture to it a little bit at a time.

Pour into the pan. I used the tart mold. Bake it for 30 minutes or until the pick than you inserting in the center comes clean. Let the cake cool before unmolding it. Then take a plate, place it on top of cake, flip the cake over et voila!

Then melt 1 cup of bittersweet chocolate in the microwave for 90 seconds to 120 seconds or until the chocolate is melted and smooth and with a spoon, drizzle the chocolate on the cake. Then Eat up!!!

Bon Appetit and Happy Cooking!!!