Valentine’s Day Cookie Dough Bites

How doesn’t love cookie dough? Exactly! But unfortunately, you can’t eat raw dough. Yea I know we all occasionally sneak some raw dough into our mouths when we’re making cookies, but you really shouldn’t!!

These cookie dough bites are perfect for the dough eaters of the world (whether they are out in the open about it or not). These are great because they are bite size and made without eggs!

Valentine’s Day Cookie Dough Bites 


  • 1 cup salted vegan butter, softened
  • 1½ cups packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free flour
  • 6 ounces gluten free miniature chocolate chips
  • 1 bar gluten free white chocolate
  • red food coloring
  1. Cream vegan butter and sugar together.
  2. Add remaining ingredients and mix well — use your hands to get it together the best.
  3. Roll into 1-inch balls.
  4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is — equally delicious no matter what!
  5. Melt bar of white chocolate and drip in red food coloring until the you reach the desired color.
  6. Drizzle over cookie dough bite
  7. Let stand at room temperature for about 10 minutes before serving.
  8. Store any leftovers in the refrigerator.
Pop the in your mouth one by one or serve with your favorite dessert! These will definitely be addictive and you’ll want them again and again, NOT just for Valentine’s Day!
ENJOY! 🙂 :-*


Chocolate Crepes With Almond Whipped Cream & Red Wine Chocolate Sauce

Happy Valentine’s Day!!

Crepes are very cute, romantic and can be especially special for Valentine’s Day! Chocolate, almonds, raspberries and red wine, these crepes are definitely a sweet dessert treat for that special someone.

Chocolate Crepes With Almond Whipped Cream & Red Wine Chocolate Sauce


For the Crepes:

  • 1 cup almond milk
  • 4 eggs
  • 3/4 cup gluten free flour
  • 1/4 cup Hershey’s Dark Cocoa Powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  1. Place crepe ingredients into blender (wet ingredients first). Give a blend until there are no lumps. Batter will look like a thick chocolate milk.
  2. Turn burner for crepe pan (a non-stick pan will work as well) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of vegan butter in pan. Melt & spread the butter around.
  3. Pour 1/3 cup of batter into your pan. (or less depending on how big or small your pan is) Crepes should be very thin. Allow to cook until top is done, then flip upside-down on to parchment paper.
  4. Continue buttering pan in between each crepe and layering crepes on to parchment paper so they don’t stick together. If you like, you can keep them warm in a 170 degree oven while keeping a layer of foil over the top layer to prevent the crepes from drying.

For the Chocolate Covered Raspberries and Red Wine Chocolate Sauce:

  • 1 small container of fresh raspberries
  • 1 pound bag of the best semi-sweet chocolate you can find
  • 4 ounce bar of the best semi-sweet chocolate you can find
  • 1/2 cup corn syrup
  • 1 1/2 cup great red wine


  1. Place chocolate chips into a double boiler a medium low heat to melt chocolate. If you have a candy thermometer, you can make sure the temperature of the chocolate doesn’t go above 110 degrees. Stir occasionally and remove from heat when melted.
  2. Break chocolate bar into small pieces.
  3. Stir it into the warm chocolate until it too is melted.
  4. Dip raspberries into chocolate and place on parchment paper in a cool place to harden.
  5. To make red wine chocolate sauce, bring 1 1/2 cups red wine to a boil then allow to simmer. Reduce until about 1 cup of wine is left in pan.
  6. Stir corn syrup and reduced red wine into chocolate. Stir until smooth and shiny.

For the Almond Whipped Cream:

  • 2 cups rice whipping cream
  • 1/2 cup of powdered sugar
  • 1 teaspoon almond extract
  1. To make whipped cream, whip rice whipped cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and almond and mix again until it has stiff peaks.
To assemble your crepes:
  1. Place whipped cream in middle of crepe. Roll crepe gently until completely rolled. Place on plate. Continue with as many crepes you would like to eat and serve to your sweet.
  2. Using a decorating bag with a round decorating tip, drizzle red wine chocolate sauce over crepes.
  3. Sprinkle with chocolate covered raspberries and sliced almonds.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Valentine’s Day Eve

Happy February 13th! Valentine’s Day is tomorrow! HOPEFULLY, you or your loved one aren’t scrambling out and about trying to scrounge up something last minute for tomorrow.

Like I am sure you know, chocolate and Valentine’s Day are two peas in a pod. Who doesn’t love chocolate and some flowers on Valentine’s Day? I know I love it! Brownies and chocolate cake are my favorite chocolatey treat (with chocolate chip cookies right up there). How does a Devil’s Food White-Out Cake sound to enjoy with your hunni tomorrow? (Or tonight if you’re celebrating early!)

Devil’s Food White-Out Cake


For The Cake:

  • 1 1/3 cups all-purpose gluten free flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted vegan butter, at room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ounces bittersweet chocolate, melted and cooled
  • 1/2 cup coconut milk at room temperature
  • 1/2 cup boiling water
  • 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For The Filling and Frosting:

  • 1/2 cup egg whites (about 4 large)
  • 1 cup sugar
  • 3/4 teaspoon cream of tartar
  • 1 cup water
  • 1 tablespoon pure vanilla extract
  1. Center a rack in the oven and preheat the oven to 350º F. Butter two 8-x-2-inch round cake pans (9-inch is a good size), dust the insides with some gluten free flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
  2. Sift together the gluten free flour, cocoa, baking soda, baking powder and salt.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the vegan butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition.
  4. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the coconut milk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
  5. Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
  6. When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them.
  7. If you want more than two layers of cake, with the same knife, slice each layer horizontally in half. Then set 3 layers aside and crumble the fourth layer; set the crumbs aside. But if you only want a simple two layer cake, you don’t have to do this.
  8. To make the filling and the frosting start by putting the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
  9. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
  10. When the syrup is at about 235ºF, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge, it’s better to use the frosting right after it is made.

Cake Assembly Time!

  1. Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper.
  2. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting — it should be swirly.
  3. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.
  4. Refrigerate the cake for about 1 hour before serving.

WOOO! I know that was A LOT of stuff but YOUR CAKE WILL BE DELICIOUS! MMMM cake!

No matter what dessert you are serving for Valentine’s Day, create it with love because it will taste even sweeter 🙂


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Good Lovin’ Chex Mix

The countdown to Valentine’s Day continues!

Chocolate and Valentine’s Day go hand in hand. Betty Crocker has gluten-free CHOCOLATE Chex that are great as a breakfast cereal and PHENOMENAL in this chex mix recipe. It’s Better than Sex Chex Mix but for everyone we will call it Good Lovin’ Chex Mix.

Good Lovin’ Chex Mix (Better than Sex Chex Mix)

The name really says it all.


  • 8  cups Gluten Free Chocolate Chex cereal
  • 3/4  cup packed brown sugar
  • 6  tablespoons vegan butter
  • 3  tablespoons light corn syrup
  • 1/4  teaspoon baking soda
  • 1  cup Reese’s Peanut Butter Cups, mini size
  • 1 cup miniature marshmallows
  • 1/2 cup caramel bits (found by the chocolate chips in the baking aisle — or chop up regular caramels)
  • 1 tablespoon coconut milk
  • 1/2 cup gluten free milk chocolate baking chips
  • 1/2 cup vanilla (white) chocolate baking chips
  • 1 teaspoon coarse sea salt
  1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
  2. In 2-cup microwavable measuring cup, microwave brown sugar, vegan butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
  3. Make sure Chex mixture is cool to the touch (You need it to be cool so that the candy doesn’t melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
  4. In small microwavable bowl, microwave caramel baking bits and coconut milk uncovered on high about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
  5. Refrigerate until set. Break apart and store in tightly covered container. 

If  you wanna make an extra special dessert with this wonderful sinfully sweet treat, try creating a parfait desserts by layering the cooled Good Lovin’ Chex Mix and lightly sweetened rice whipped cream!


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Baked Red Velvet Donuts

Valentine’s Day is just four days away! What are you planning for a sweet Valentine’s Day breakfast? How about some donuts? Not just ANY donuts however, Red Velvet Donuts! Yes, Red Velvet Donuts! Anything red velvet is delicious and especially sweet for Valentine’s Day! So if you are planning a breakfast in bed or breakfast for your little ones (and you have a donut pan) Red Velvet Donuts can be the perfect thing!

Red Velvet Donuts 

A few notes about the recipe – the dough is pretty stiff.  You will have to  get in and use my hands to fill the donut pan with the dough. You also want to make sure you don’t overbake the donuts– they dry out pretty quickly!  Also, the glaze is pretty thin. Double – or triple – the glaze on the donuts to get them to a nice and thick glaze like you would find in the bakery.


For the Donuts:

  • 2 1/4 cups gluten free flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 2 tablespoons unsalted vegan butter, melted
  • 2 ounces semi-sweetened chocolate, melted
  • 1/2 tablespoon pure vanilla extract
  • 1/2 cup coconut milk
  • 1 tablespoon red food coloring
  1. Preheat the oven to 350ºF.  Spray a donut pan with cooking spray.
  2. In a large bowl, combine the gluten free flour, baking powder, baking soda and salt.
  3. In another bowl, mix together the sugar and egg.  Add the melted butter and melted chocolate to the egg/sugar mixture.  Add in the vanilla and coconut milk and red food coloring.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Fill the donut pan with the batter, filling each about 2/3rds full.
  6. Bake in the preheated oven for 12-15 minutes.
  7. Flip out onto a wire rack and cool completely.

For the Vanilla Glaze:


  • 2 tablespoons hot water
  • 2 cups confectioners’ sugar
  • 1 tablespoon almond milk
  • 1/2 teaspoon pure vanilla extract
  1. In small bowl, stir together all ingredients until sugar is completely dissolved.
  2. Use immediately to glaze donuts.
  3. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water.

Strawberry Champagne Cupcakes

Yesterday my boyfriend and I celebrated Valentine’s Day early with a trip to Godiva. The only thing I can have without problem at Godiva are the chocolate covered strawberries (WHICH ARE DELICIOUS!). So the plan was to get some of those. Then we stumbled upon the little candy boxes that they have filled with little truffles or speciality chocolates for Valentine’s Day. One of the delectable treats there were Strawberry Champagne Hearts. A Strawberry Champagne Heart is strawberry ganache blended with a hint of champagne in a white chocolate shell. Can you say MMMMM! We decided to get those they are very very yummy. These little treats got me thinking about creating a cupcake to replicate the yummy flavor found in the little heart! I give you , Strawberry Champagne Cupcakes!

Strawberry Champagne Cupcakes


For the Cupcakes:

  • 1 1/4 cup gluten free flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut milk
  • 1/3 cup champagne/sparkling white wine (May I suggest a sweet rose champagne)
  • 1/3 cup strawberry puree
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract

For the Frosting:

  • 1 cup champagne May I suggest a sweet rose champagne)
  • 1/2 cup (1 stick) unsalted vegan butter, room temperature, cut into tablespoons
  • 2 1/2 to 3 1/2 cups confectioners’ sugar
  • 2-3 tablespoons coconut milk as needed
  • Strawberries for garnish
  1. Preheat oven to 350ºF. Line a muffin pan with pink cupcake/muffin liners
  2. In a large bowl, sift together gluten free flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
  4. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full).
  5. Bake for 18-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
  6. Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.
  7. For frosting, cream vegan butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add coconut milk or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.
  8. Slice strawberries in half and garnish on top of cupcakes