Chocolate Peanut Butter Crescent Rolls

Some days, I crave decadent chocolate desserts. Other days, I crave more reasonable amounts of chocolate for breakfast.

These crescent rolls are the perfect amount of chocolate and peanut butter to kick-start your day. I won’t pretend that it’s a good source of protein (although don’t worry, I tried that on my taste testers at brunch). Even if you aren’t trying to be decadent at brunch it’s okay to have at least a little chocolate, right?

When my alarm goes off in the morning, I’m up. I don’t hit snooze and honestly, my most productive time of day is 9am - 12pm. These crescents are so low effort, even my non-morning friends can handle popping these in the oven on Saturday morning.

If you’ve been to Paul with me before, you probably know that I’m a sucker for chocolate croissants and wondering: “Charlotte, is a crescent the same thing as a croissant?”. Great question! And no, they aren’t the same. Croissants are flakier because they are made of seven layers of dough. 

The chocolate drizzle is optional but in the same way that going to work is optional - aka it's not. Trust me when I tell you that you will love that extra creamy topping on your warm and flakey breakfast pastry. 


  • 1 Can of crescent dough
  • 8 Chocolate peanut butter cup
  • ¼ Cup milk chocolate chips
  • ¼ Cup smooth peanut butter


Preheat the oven to 375 degrees.

  • Open crescent dough and cut along perforations.Cut each peanut butter cup in half and put one candy in each dough triangle. Fold the edges inwards to secure candy and roll dough from largest end to shortest end to form crescents (see photo above).
  • Bake crescents for about 10 minutes, or until golden brown. While crescents are baking, melt together the chocolate chips and peanut butter in a double boiler over simmering water.
  • After the crescents cool, drizzle with chocolate peanut butter. Enjoy immediately!


The Easiest Chocolate S’more Truffles

After reading the title of this post you may be wondering how there could possibly something else s’mores-themed that I haven’t made yet. Surprise surprise...there is!

I’m heading back to Maine this weekend for an impromptu last trip to the beach (I just can’t stay away from that place) so I’ve had s’mores on the mind all week. That’s where s’mores started for me as a kid so I’ll always associate the two in my mind.

To prepare my taste buds, I decided to make a fire-less version that will travel well and won’t leave me covered in marshmallows should I bring it to work. Enter the chocolate s’mores truffle!

This delectable little treat has all the traditional s’mores flavors but it the neatest way possible. The marshmallow is at the center of the chocolate truffle, which is then rolled in graham cracker crumbs, making it the perfect afternoon snack. Or morning. I may have tried a few for breakfast to make sure they were good before sharing them with my coworkers. I’m just a nice person like that.

The key with these is getting the chocolate to be hard enough to form a solid ball but malleable enough to be shaped around the marshmallow. Grocery store chocolate should work for this but I always like to go with the higher possible cocoa butter percentage in the chocolate I use to maximize the buttery mouthfeel.


  • 1 Cup chocolate chips
  • ⅓ Cup heavy cream
  • 3-4 Sheets of graham cracker
  • 12-15 Mini marshmallows


  • Place chocolate chips into a medium bowl. Heat heavy cream until it begins to simmer. Pour heavy cream over chocolate and let sit for a few minutes. Use a rubber spatula and stir the chocolate cream mixture until all of the chocolate is melted and you have a smooth consistency. Cover bowl and refrigerate until mixture is hard (4-5 hours or overnight).
  • When ready to make the truffles, toss graham crackers into the food processor and pulse a few times to break them up into mostly a powder, leaving a few larger crumbs. Pour into a small bowl.
  • Remove the chocolate from the fridge and scoop a tablespoon-sized amount into your hand. The heat of your hand will warm up the chocolate and make it easy to manipulate. Flatten it out place a marshmallow in the middle. Fold the chocolate around the marshmallow and roll it in your hands to bring it to the desired round shape. Roll truffle in graham cracker crumbs and set on a baking sheet. Repeat until all of the chocolate is used up.
  • Refrigerate truffles for about 30 minutes before serving. If you plan on waiting longer, transfer them to a tupperware and return to the fridge until ready to enjoy.


The Sweetest Snickerdoodle Layer Cake

Food bloggers get to make their own birthday cake. I learned that this year. Some people might find this unusual but I was so excited about it.

Those who know me offline might notice that my birthday was a few weeks ago and wonder why I waited so long for cake. As fate would have it, I moved apartments two days after my birthday so I thought it best to wait until I unpack and settle in before inviting people over to celebrate.

As a side note, I’ve decided that the worst part of moving as a renter isn’t the packing, the obscure non-refundable fees or the chaos. It comes after all of that. You’ve just arrived in your new home and you are told to examine it closely and take note of all the defects so that you don’t get charged for them on your way out. When I moved last week I was so excited about my new home, until I took a fine comb to it. Okay, so I still love it but I didn’t love noticing all the flaws right off the bat. I’d rather ease into those.

While procrastinating my unpacking, I stumbled upon this snickerdoodle cake from Foodie with Family and knew it would make the perfect birthday treat. I’ve been practicing my layer cake skills so this felt like the perfect excuse to crank out another one.

The cake was moist and the icing super sweet - the perfect combination in a layer cake. I have a terrible habit of propping my computer up on my counter and watching Netflix marathons of CBS dramas while I bake. Pretty harmless in theory but sometimes I get incredibly distracted. In this instance, that distraction led to my doing a pretty horrendous job in cutting one of the cakes in half. Never one to waste cake, I mixed it with 1 cup of melted chocolate and made truffles to top the cake with!

If you don’t have cake flour on hand, don’t worry about rushing out to the grocery store. You can make some at home! Combine 1 ¾ cup all purpose flour with ¼ cup cornstarch to make 2 cups of cake flour. Sift it 4-5 times to make sure it is completely combined.

Cake Ingredients

  • 1 ½ Cups flour
  • 1 ½ Cups cake flour
  • 1 Tablespoon baking powder
  • ½ Teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 2 Sticks of butter, softened
  • 1 ¾ Cups sugar
  • 4 Large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1 ¼ Cup milk


Icing Ingredients

  • 4 ½ Sticks of butter, softened
  • 1 Cup brown sugar
  • 2 Teaspoons ground cinnamon
  • 8-9 Cups icing sugar
  • 1 Teaspoon vanilla extract
  • ½ Cup of heavy cream


Recipe (recipe from Foodie with Family)

  • Preheat the oven to 325 degrees. Butter and flour two 9 inch round cake pans.
  • In a large bowl, whisk flours, baking powder, salt and cinnamon.
  • In the bowl of a stand mixer, cream butter and sugar. Add the eggs one at a time, beating until fully incorporated. Scrape down the sides before beating in vanilla. Beat in ⅓ of milk followed by ⅓ of flour mixture. Continue this until everything has been combined into the batter.
  • Pour batter into two pans and bake for 35 minutes, or until a toothpick inserted comes out clean. Rotate the two pans halfway through the baking process.
  • Let cake cool completely before cutting. While cake is cooling, prepare icing.
  • Beat softened butter, brown sugar and cinnamon in the bowl of a stand mixer. Slowly add in ⅔ of the icing sugar in batches, beating to fully incorporate and occasionally scraping down the sides of the bowl with a spatula. Beat in vanilla extract and heavy cream. Add in two more cups of icing sugar. Test the icing by putting some on a spoon. If you want the icing to be a little thicker, mix in the rest of the icing sugar.
  • Once the cakes are cooled, slice both cakes in half and get ready to start layering! Place on half of a cake (cut part down) on a cake stand. Top with a generous scoop of icing and spread. Add another half cake (cut part down) and repeat the process with the icing. Once the layers are done, add a crumb coat and refrigerate for about 30 minutes. Remove from fridge and finishing icing in desired style.
  • Optional: Decorate the top of the cake with whole cinnamon sticks and chocolate truffles!



2016 Food Trends I Can’t Get Enough Of

I’ll be the first to admit that I’m not always the trendiest. When I see something I like, I want it to stick around, regardless of whether it’s trending or not.

Food Trends

2016 has been a year of photo-friendly decadence and I’ve loved every minute of it. Naturally, I don’t want to say good bye so here are my top food trends of 2016 that I hope will last through the fall and into the New Year.


It seems that every summer, s’mores make an appearance at campfires around America, reminding us of how much we love the pairing of toasted marshmallow and chocolate between two slabs of graham cracker. This year however, the ‘s’mores’ craze seems to have gotten amplified. All of a sudden, s’mores is a flavor option for just about anything. S’mores milkshake? I’ve got you covered. S’mores cheese ball? Don’t worry, got that too. S’mores dip? I don’t think I need to tell you that it’s out there.

Over-The-Top Milkshakes

I won’t dwell on this one because anyone who is on Instagram has likely seen these pop up in their feed in the past year. I think I speak for everyone when I say that going back to regular milkshakes after a year of eating milkshakes out of mason jars that have been dipped in chocolate and topped with donuts will be nearly impossible. If you want to give the trend a try, start small before attempting to make milkshakes at Black Tap’s level. I haven’t been to New York in five years but Black Tap’s Instagram account has me thinking I need to book a trip ASAP.


On the savory side of the spectrum, I’ve loved seeing burrata pop up on more and more menus. Whoever thought to stuff mozzarella with ricotta is a genius. It’s just the right balance of creamy and solid to transform even the most simple caprese salad. Cheese isn’t exactly revolutionary as far as trends go but I love seeing something I’ve been eating for years, get the attention it deserves. What’s next, grilled halloumi? A girl can dream.


Frosé, also known as frozen rose, is usually some type of beverage of a slushy consistency made with frozen rose as a base. Pretty genius right? I had a slushy mimosa during Mardi Gras a few years ago, which I thought was my favorite type of slushy. Then I discovered the watermelon frosé. Sorry frozen mimosa, I’ve moved on.

What 2016 food trends are you holding on to?