SHIPPING: Flat Rate per address: $12 and FREE SHIPPING on orders $75 and up for all Canada. PICK UP available at our place (close to Edward Gardens).
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart


    DoubleTree Chocolate Chip Cookie

    DoubleTree Chocolate Chip Cookie



    For as long as I can remember, the beloved oatmeal chocolate-chip cookies from the Double Tree Hilton Hotel have been a family favourite of ours. My daughter and I fell in love with these cookies years ago when we received them straight out of the oven during our stay at the hotel. I then introduced them to my sister years later at a food show and any sampling etiquete she had went out the window the moment she tasted these cookies and went back for 1...or 5 more. All that is to say, these cookies are unbelievably delicious so it’s no surprise that when I saw the Hilton Hotels had released our beloved cookie recipe as a quarantine treat, I headed straight to the kitchen.


    The cookies turned out even better than we had hoped. The perfect, crunchy yet gooey consistency took me right back to the first time I tasted these delicacies and brought us comfort and happiness right away.


    I couldn’t keep this delicious secret to myself, so I’ve decided to share this unmissable recipe for everyone looking to bring a little comforting indulgence to their day

    DoubleTree Chocolate Chip Cookie Recipe

    Makes 26 cookies


    • ½ pound butter, softened (2 sticks)
    • ¾ cup + 1 tablespoon granulated sugar
    • ¾ cup packed light brown sugar
    • 2 large eggs
    • 1 ¼ teaspoons vanilla extract
    • ¼ teaspoon freshly squeezed lemon juice
    • 2 ¼ cups flour
    • ½ cup rolled oats
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • Pinch cinnamon
    • 2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
    • 1 ¾ cups chopped walnuts


    1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
    2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
    3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
    4. Remove bowl from mixer and stir in chocolate chips and walnuts.
    5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
    6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
    7. Remove from oven and cool on baking sheet for about 1 hour.
    8. Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.






    Carolina’s brownies flan

    Brazilian Caramel Flan

    Brazilian Caramel Flan

    This flan is irresistible! It’s my aunt’s recipe and she knows about cooking. Every Brazilian has a Condensed Milk Flan recipe, and they all come from the same Nestle can, so why mine is better, you ask? Because my aunt swapped 1/4 of the milk for heavy cream...and now you have a custard that is a combination of a flan and crime brûlée. 
    You are welcome! 😉



    3 eggs

    1 can sweetened condensed milk

    3/4 can milk 2% (see directions)

    1/4 can heavy cream (see directions)

    Dry Caramel:

    1 cup sugar



    • Use the condensed milk can to measure the milk and heavy cream. After emptying out the condensed milk in the blender, first measure 3/4 of milk and complete it with the heavy cream. 
    • Preheat an oven to 350 degrees F (175 degrees C).
    • First you will make a dry caramel. Carefully, melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup, pour it immediately into a round baking dish (or 2 large muffin tray, I used 2 that comes with 6 muffin cups), swirling so that the syrup coats all sides of the dish. The caramel will be dangerously HOT!!! Set aside to cool. If you have never worked with caramel before and prefer to skip this step, you can make a creme brûlée with this base or watch a YouTube video to learn how to make the dry caramel.
    • Place the eggs, condensed milk, milk and heavy cream into a blender and blend on medium for 1 minute, until all ingredients are well blended. Let it rest for at least 5 minutes. This step makes all the difference!!! You want the air to come to the surface and the mixture to be creamy. Pour the egg mixture into the prepared baking dish (or ramekins). Place the baking dish inside a roasting pan (or a sheet pan) and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
    • Bake in the preheated oven until a knife/ toothpick inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft and move when you jiggle the pan, but the edges will be firm. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
    • If you are not comfortable making the dry caramel, make the flan in ramekins and when they are ready and cold, sprinkle sugar on top and put back in the oven to broil on high for one minute, and you will have caramel creme brûlée!
    • check my Instagram for more ideas on how to make a creamer brûlée in a jar. 

    Carolina’s brownies chocolate cake

    Grandma’s Chocolate Cake


    Grandma’s Chocolate Cake

    This delicious recipe is easy to make and decorate with the kids. The recipe belongs to my great-great-grandma! Which makes it even more special for me. 
    Do you have recipes that were passed through generations in your family, too?

    This one is perfect for an afternoon movie with the kids! 

    Chocolate Cake

    100g chocolate (semi sweet)

    200g sugar

    100g butter

    100g flour

    4 eggs, separated


    Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper then spray with nonstick cooking spray.

    Beat the egg whites until soft peaks and reserve.

    Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (the water should not touch the base of the bowl). Remove from the heat.

    Add the sugar to the chocolate bowl and beat until well mixed. Add the yolks. Whisk them in.

    Add flour. Beat until mixed.

    Fold in the egg whites.

    Here the recipes call to fold until “it opens its eyes 👀”. I assume grandpa meant not to overdo it and stop when the air was trapped inside. 😊

    Bake for 30 minutes 350F. Check with a toothpick, it’s done when just few crumbs clings to it, but it’s mostly clean.

    Let it cool before turning it out. (Or not, if you are like me and like to eat hot cake).


    1-There is no leavening agent in this cake, so it’s important to be gentle and “keep” the foam intact as much as you can. It’s easier than it sounds!!

    2-There is no cocoa powder, so it has a mild chocolate taste. For a stronger chocolate taste, add 1 tsp of instant coffee to the melted chocolate and/or 1TBSP cocoa powder to the flour.

    3- dress it up with raspberry jam or Baileys whipped cream.


    Let me know your thoughts! 🥰




    Carolina’s brownies ganache

    Brownie Bites with Silky Chocolate Sauce

    When you need a quick, but amazing dessert to wow your guests…This is it! It has all the elements you are looking for: decadent, chocolatey, warm, fudgy…Do I need to go on? Make it special using top quality ingredients, so splurge on the best chocolate you can, and this will become a family favourite.


    • 8 mini assorted Carolina’s Artisan Brownies, each cut in 4 pieces
    • For the Silky Chocolate Sauce
    • 1 1/2 cups Heavy Whipping Cream 35%
    • 2 cups dark chocolate (I use 56% Callebaut or higher, but not more than 70%)
    • 3 TBSP condensed milk
    • 2 TBSP butter


    1. Place Chocolate in a heat proof bowl.
    2. Bring the heavy cream to a gentle boil, stirring occasionally. As soon as it starts to boil remove from heat and pour over chocolate, making sure all chocolate is covered. DO NOT STIR. Let it stand for one minute.
    3. Add butter. Using a wire whisk, gently stir until fully incorporated.
    4. Stir the condensed milk in.

    Serve in a fondue ramekin over a candle flame to keep it warm with the brownie bites and fresh berries.

    Obs. This Sauce is the most versatile sauce ever and everyone should have it in their repertoire. It freezes really well and you can defrost it in the microwave, in medium-high potency (you know your microwave better than I do!!) in 30 seconds intervals.

    You can use it over ice cream, cakes or pies.