Triple Chocolate Chip Pudding Cookies


There’s no doubt that in our food culture the chocolate chip cookie is our top cookie. They’re not only the traditional late snack cookie with milk, we’ve also managed to make them into everything that you can imagine like ice cream chocolate chip sandwiches, fudge, chocolate chip cookie dough crust and you can even find a cereal made with chocolate chip chunks. There are no limits to the ways you can enjoy this cookie!!

Not only is this the favorite cookie in America, but in my opinion is one of the favorite cookies of the whole world!  We have to thank American chef Ruth Graves Wakefield for inventing this delicious cookie in 1938. Almost 80 years later and we can find a lot of recipe variations. Today I picked one of my favorites, the Triple Chocolate Pudding Chocolate Chip Cookie! What makes this recipe special? Vanilla Pudding! This is the secret for a soft and chewy cookie. Not only does it give you that perfect cookie texture, the vanilla flavor on the mix will increase the dough flavor and this recipe will easily become your new favorite!!


  • 1 cup salted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 (3.4 ounce) pkg. instant vanilla pudding mix, dry
  • 2 eggs (at room temp)
  • 1  teaspoons vanilla
  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup milk chocolate chips
  • 1/4 cup white chocolate chips
  • 1/4 cup of dark chocolate chips

Let’s Bake:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together the butter, both sugars, pudding mix, eggs, and vanilla. Beat with a hand mixer, on medium speed until creamy and combined.
  3. In a separate bowl, sift the flour, baking powder and baking soda to the mixture.
  4. Gradually add the dry ingredients to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
  5. Drop batter by Tablespoons on un-greased cookie sheets.IMG_7388.JPG
  6. Bake for only 8-11 minutes. Note: They may not look fully baked, but they are.
  7. Remove from oven and let cookies rest and cool on the cookie sheets.
  8. Enjoy this pinch of sugar with a cool glass of milk!

Recipe adapted from iheartnaptime




Apple Galette


It’s very funny that the first pie that I publish in my blog is actually not an American pie but a French one. Lately the galette has become a very popular dessert between food bloggers and food magazines, and I think I understand why. First, it’s very easy to make, second is a great alternative to make a delicious dessert with fruits of the season or maybe even make a savory version, and third their rustic look makes for a perfect picture! The term galette refers to a free form tart that is made with a flaky pastry crust, similar to the American pie crust. These tarts aren’t molded in tart pans, instead the filling is placed directly on top of the rolled pastry and then the edges of that pastry are folded up. But to make an interesting fusion I made my tart in a traditional American cast-iron skillet, which was perfect because it becomes very crispy during baking process. Usually you can use fresh fruit with just a little bit of sugar and spices, but with apples I prefer to cook them for a couples of minutes. I love my apples to be caramelized and tender. This is a dessert that is super yummy, super easy to make and just perfect to impress your guest at dinner!!



1 cup all purpose flour

1 teaspoon sugar

1/2 teaspoon of cinnamon (optional)

1/4 teaspoon of ginger (optional)

1/8 teaspoon salt

6 tablespoons unsalted butter, frozen, cut into 1 tablespoon pieces

4 tablespoons ice water

1 tablespoon sugar for sprinkling 

 egg wash

Note: you can use refrigerated pie crust if you are in rush


2 big apples, or 4 small (I used gala peeled, cored and thinly sliced)

Note: since is an open pie you can use any kind of apple that you like

3 tablespoons sugar

2 teaspoons cinnamon

1 teaspoon of ginger or ¼ teaspoon nutmeg (optional, I used ginger)

juice of 1 lemon

2 tablespoon butter, cut into small pieces

2 tablespoons unsalted butter

1 1/2 tablespoons cornstarch (corn flour)

Let’t Bake:

  1. Preheat oven to 400 F. Line a baking sheet with parchment paper or you can use a cast-iron skillet.
  2. In the bowl of a food processor pulse flour, sugar, cinnamon, ginger, salt and the frozen unsalted butter a couple of times until the butter is cut into pea sized pieces. Add ice cold water and pulse until dough is crumbly. (Do not over mix, we don’t want the butter to melt).
  3. Dump the dough on your counter top or a mat and pat into a circle. Wrap in plastic film and refrigerate for at least 30 minutes and up to 2 days.14188209_10155179410905752_7867338462272485036_o
  4. Combine apples, lemon juice, cinnamon, ginger and sugar. Let sit at room temperature for at least 30 minutes or up to 2 hrs. ( or refrigerated up to 2 days ). The objective of this step is that apples release their juices.
  5. Then, place the apples and their juices in saucepan with the butter and cornstarch and cook in medium-low heat until tender, not completely cooked ( about 8-10 minutes). Let the apple filling cool completely before assembling the pie.
  6. Place refrigerated dough on a floured surface. Let it rest for 5 minutes. Roll it out into a large circle. Carefully transfer dough to the baking sheet or cast-iron skillet.14125617_10155179424375752_6409185866554183017_o
  7. Overlap sliced apples on top of the dough in a ring shape 2 inches from the edge and continue towards the center. Fold the edges of the dough over the apples.
  8. Bush with an egg wash and sprinkle 1 tablespoon sugar over the dough edge.14138805_10155179425125752_8886517214608505104_o
  9. Bake for 30-35 minutes at 400 F until golden brown.
  10. Serve with a scoop of ice cream, and enjoy this pinch of sugar!!!14138704_10155179427250752_8745455001167660108_o

Adapted from Rich and Sweet by Bia Rich