Monday, June 16, 2014

M&M Chocolate Chip Cookies - Baking with Melissa

 There is a new recipe up on my other blog for M&M Chocolate Chip Cookies!

 Here is the recipe!!!

Thursday, April 10, 2014

Baked Banana Chocolate Chip Doughnuts!

In case you are still following me over here on Blogger! I wanted to share this amazing recipe with you! These doughnuts are EASY to make and taste DELICIOUS!!


And Follow Baking with Melissa on FACEBOOK


Monday, September 16, 2013

Ooey-Gooey Butter Brownies!

I really LOVE brownies! I have been posting a lot of brownie recipes lately and I want you to try these! They are everything PERFECT about a brownie! Fudgy, Ooey, Gooey, and nothing less than amazing! 

The recipe is posted over on my new blog ------> HERE!

Did you know that I was recently featured on Lifetime's new show SUPERMARKET SUPERSTAR!?

How about that!? Hanging out with Chef Chiarello (who called me Princess the whole time I was on the show) not a bad gig at all!  Here is a clip from the show! If you want to hire Baking with Melissa for Kids' Baking Parties in Los Angeles or order the Cookie Cupcakes featured on the show be sure to check out for more information!

Thursday, September 5, 2013

Peanut Butter Toffee Cheesecake Brownies!

These brownies are AMAZING! Peanut butter, fudge and brownies topped with toffee pieces! Oh good golly! You don't want to miss this recipe!!! I have posted the recipe over on my new wordpress blog: Click here for the recipe link!

Monday, August 5, 2013

Everything but the Kitchen Sink Brownies!!!

These brownies are amazing! 
Just look at them!

They are the PERFECT dense brownies topped with fudge and everything but the kitchen sink!!
Find the recipe over HERE on my new blog!

Be sure to "LIKE" Baking with Melissa over on Facebook!

Thursday, July 11, 2013

Desserts made using a mini muffin pan!

I have posted a new blog post HERE listing 6 of my favorite desserts using a mini muffin pan!!

With recipes such as: 

Peanut Butter Oatmeal Dream Cups
Brownie Cups
Fudgy Oatmeal Cups
Mini Tart Desserts
Cookies and Cream Cups
Not-So-Blonde-Blondie Cups

Thursday, July 4, 2013

Lil' Mama's Bannna Bread Muffins!

This is the BEST Banana Bread you will find! 
Moist and delicious!
Add chocolate chips or nuts and bake in a muffin or loaf pan!

Lil' Mama's Banana Bread Muffins

Find the recipe HERE on my other blog

Sunday, June 30, 2013

Peanut Butter Chocolate Chip Brownies


These Peanut Butter Chocolate Chip Brownies are amazing! Not your regular chocolate brownies but with the same great texture that you love in a brownie!


Chocolate Chip Cookie Dough Brownies!

Chocolate Chip Cookie Dough Brownies!
These amazing brownies combine the best of both worlds:
Brownies AND Cookies

JULY 22nd 10/9c

Photo by:  Blake Gardner Photography 

Monday, June 17, 2013

Saturday, June 1, 2013

Thursday, May 23, 2013

Cinnamon Toast Crunch Cupcakes!!!

These Cinnamon Toast Crunch Cupcakes are AMAZING!!! Please join me over on my new WordPress "Baking with Melissa" Blog to get the recipe and see the video I shot a few weeks ago!!!

Monday, May 6, 2013

My Grandma's French Chocolate Pie

Every single time I visited my Grandma Randall this pie was waiting for me in her refrigerator. 
She called it "Your Special Pie"!
And it is indeed, a special pie, known to most people as a French Chocolate Pie. 
It is fairly easy to make and absolutely delicious!
I hope it becomes "Your special pie" as well!

  • 1/2 cup butter (softened)
  • 3/4 cup of sugar
  • 2 squares of unsweetened chocolate
  • 2 eggs
  • 1 large container of cool whip (3 cups)
  • 1 graham cracker crust
  • pecans, finely chopped

  • Melt the squares of unsweetened chocolate in a heat proof container in the microwave (microwave a few seconds at a time until melted). Set aside to cool.
  • Cream the butter and sugar together
  • Stir in the cooled chocolate
  • Add eggs, one at a time, beating 5 minutes after each addition at high speed
  • Fold in thawed cool whip
  • Pour into graham cracker crust and sprinkle with finely chopped pecans over the top
  • Chill until firm about two hours

 For more information about Baking with Melissa check out:


You may also like my Grandma's recipe for Rocky Road Candy
or my highest pinned recipe on PINTEREST my famous Mississippi Mud Cake

Monday, April 22, 2013

Caramel Fudge Brownies

These are by far the BEST BROWNIES in the entire world! 
 After tasting these, you will never see brownies the same way again!
These Caramel Fudge Brownies are dense and have the perfect fudgy brownie texture
and covered smothered in chocolate fudge and caramel candies! 
Oh my goodness gracious alive (quote from my grandfather)
These will change your life!


(If you do not have the time use a brownie mix, but the brownie recipe below is the BEST)
  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  •  4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup chocolate chips 
  • 1 (14 oz) can sweetened condensed milk
  • 1 bag (12 oz) of Semi Sweet Chocolate Chips
  • 1 tsp Vanilla
  •  1 12oz bag of ROLO'S unwrapped and candies cut in half

Instructions for the Brownies
  1. Pre-heat the oven to 350 degrees. Spray non-stick spray into a 9x13 pan. 
  2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
  3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
  4. Stir in the flour and chocolate chips until well combined.
  5. Spread into prepared pan (batter will be very thick and sticky) and bake for about 25 minutes in the 9x13 pan. Cool Completely (this is the hard part).

Instructions for the fudge
  1. Melt the sweetened condensed milk and chocolate chips in a pot or double boiler stirring constantly over low-med. heat. 
  2. After mixture is melted remove from heat and stir in 1 tsp of vanilla.
  3. Pour fudge over brownies, spread evenly.
  4. Press sliced ROLO pieces into the fudge layer.
  5. Cool completely (to speed up the process place in refrigerator for 30 minutes to allow fudge to set). 
  6. Cut into squares
Chocolate Fudge Layer
Amazing Fudge Brownies!


Friday, April 12, 2013

Cookies and Cream Fudge Cups

 I love baking in mini muffin pans!
Like, LOVE it!
Not only does everything bake faster, 
but your treats also cool faster; which means you can eat them faster!! 
And Oreo's....OOOOOOOO how I LOVE Oreo's!

Behold the sweetest cookie cup you will ever meet!
Cookies and Cream Fudge Cups
  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mini chocolate chips (or regular size if that is all you have)
  • 12 Oreo Cookies, broken up 
Fudgy Middle 

  • 7 0z (or half a can) of condensed milk
  • 1 cup of chocolate chips
  • 1 tbsp butter
  • 1 tsp vanilla

Preheat oven to 350 F (or 325 F if you are using dark baking pans) and spray 1- 24 count mini muffin pan with cooking spray. (Note: this recipe makes approx. 32 cookie cups so you can bake the additional 8 in another pan. Be sure to add a small amount of water to the empty cups).

Place butter and sugars into a large bowl, mix to combine, at least 2 minutes.
Add egg and vanilla, mixing to combine.
Add flour, baking soda, salt.
Add chocolate chips and broken Oreo cookie pieces, stirring to combine.
Scoop dough with a small cookie scooper and place into the bottom of prepared baking pan and gently press down. 
In a small pot, melt condensed milk, butter and chocolate chips together; mixing constantly...after melted mix in vanilla.

Top each cookie cup with 1 tsp of melted chocolate and then top each cookie cup with additional cookie dough that you crumble on. Do not cover the entire fudge top.
Bake for 10 minutes, until golden brown. Cool completely. You should be able to twist cookie cups out of the pan, if not use a thin flat knife and loosen up the edges. Makes approx 32 cookie cups.

Are you in the Los Angeles area
Want Miss Melissa to come to your child's next Birthday Party?
Check out for more information.

Thursday, March 28, 2013



So, to be completely honest, these were a mistake....a wonderful happy accident! 

Here's what happened....I woke up on a mission to make my favorite brownie cups and well, wouldn't you know it, I only had 3/4 of a cup of coco powder...not enough for those wonderful brownies! Boooo!!! Sooo, I decided to make Blondie's the middle of mixing and clearly not thinking...I poured in the 3/4 of a cup of coco powder into the mix...and this is what happened!




1 cup of butter (melted)
4 eggs
3 cups brown sugar
2 tsp. vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup coco powder
1 cup chocolate chips plus additional 1/2 cup chocolate chips


Preheat oven to 350 degrees...spray 2 non-stick 24 count mini muffin pans OR 2 non-stick 9x13 pans. Note: if pans are darker reduce over temp to 325.

In a large bowl, combine the brown sugar, melted butter, eggs and vanilla just until blended. Combine the flour, coco powder, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. 
  •  Bake Blondies in the muffin pans 8-9 min. take out of oven and add additional chocolate chips on top. Let cool before taking out of pans.
  • Bake Blondies in the 9x13 pans 18-20 min. take out of oven and add additional chocolate chips on top. Let pans cool completely before cutting.

I doubled the recipe here is the recipe for a smaller batch.

1/2 cup butter (melted)
1/1/2 cup brown sugar 
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/8 cup coco powder or 6 tbsp
1/2 cup chocolate chips (plus additional 1//4 cup) 

Bake times/temp are the same 1-24 count mini muffin pan or 1-9x13 pan


                              The perfect bite sized treat!  

Tuesday, March 19, 2013

Fresh Strawberry Yogurt Cake

I have a confession, I am a Chocolate Lover! Shocking right? If you follow this blog you will notice that 99% of everything I bake has some sort of Chocolate in it! I mean, if I am going to do the damage, I may as well be in LOVE with what I am eating, right?

Last week, I was looking around at my Pinterest Boards I found this amazing recipe for a Fresh Strawberry Yogurt Cake and well, my goodness, the title alone gets me excited!

Take a look at THIS!!!

All photos taken by "Baking with Melissa"

Fresh Strawberry Yogurt Cake


1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt (I used Vanilla)
12 oz. fresh strawberries, diced
1 cup powdered sugar

 The batter alone is what won me over! Look at this goodness!


  • Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. Mix together 2 ¼ cups of the flour, baking soda and salt. Mix in the lemon zest and set aside.
  • Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  • Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  • Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Place cake on cake plate and then drizzle mixture over the top of the cake. (Note: Only using 2 Tb of lemon juice made my glaze very thick, next time I will add 3 Tb. to the powdered sugar to make it thinner).

I have a very DARK bundt pan which tends to bake my cakes faster and darker. If you have a darker pan, watch your cake and make sure you do not over bake it!


This cake is definitely worth making! Note: The Strawberries can all fall to the top or disperse themselves throughout the cake depending on the thickness of the Greek Yogurt you use. Either way, this cake is moist and delicious! The mixture of lemon and strawberry is AMAZING! 
The bottom of the cake is dense yet gooey! 
Everything about it is perfect!


Sunday, March 10, 2013

Peanut Butter and Oatmeal Dream Cups

Peanut Butter Oatmeal Dream Cups
Everything tastes better baked in a mini muffin pan!  


I was inspired by this recipe that I found on PINTEREST and just HAD to try it! My goodness these are AMAZING! And not only that, you can make this recipe in 2 bowls and you don't even have to bust out a mixer or run out to the store (if you already have the basics for baking in your pantry)!

The center of these sweet treats is where all of the magic happens! The peanut butter center is so creamy and delicious! I never knew that Oatmeal and Peanut Butter were such a perfect match! But they are! You will LOVE these!

  • 1 cup melted butter 
  • 1 cup brown sugar 
  • 1 teaspoon baking soda 
  • 2¼ cups Old Fashioned Oats
  • 1½ cups flour 
  • 1 teaspoon salt 
  • ½ cup creamy peanut butter
  •  1 can sweetened condensed milk 
  • 2 cups of Semi-Sweet Chocolate Chips 


  • Preheat oven to 350.
  • Lightly spray 2 mini muffin pans with PAM. 
  • In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly. Add one cup of the chocolate chips.
  • Press the crust into prepared mini muffin pan and fill up about 1/2 way. 
  • Set aside the rest of the crust for later. 
  • Bake crust for 2 minutes.  
  • While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk. 
  • Once crust has baked, put one full teaspoon of the peanut butter filling over each of the mini muffin cups.
  • Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake for 8 minutes. 
  • Once done baking press the remaining chocolate chips on top of the cups so the chocolate melts.
  • Allow to cool and then gently twist the cups out of the pan.
  • Yeilds 36-48 Mini Cookie Cups (depending on how full you fill your pans)!

You may also like my: Fudgy Oatmeal Cups 
or my Cookies and Cream Fudge Cups 

Please "Like" Baking with Melissa on FACEBOOK