Raspberry, Chocolate, and Cream Cheese

Raspberry, Chocolate, and Cream Cheese- Lefty Living Life

Hello all! Happy Valentine’s Day or if you’re me, Happy Eat as Much Chocolate as you Want with NO Guilt Day! I hope you all have a fabulous day filled with sweets. If you haven’t already had your fill of baked goods, I would highly recommend these cream cheese raspberry brownies. They were not nearly as hard as I expected and they are super yummy!



4 tablespoons butter

4 oz bittersweet chocolate

2 eggs, beaten

¾ cup sugar

½ cup flour

½ teaspoon baking powder

½ teaspoon sale

1 teaspoon vanilla

Cream Cheese Layer

4 oz cream cheese, room temp

2 tablespoons butter, room temp

2 tablespoons sugar

1 egg

2 tablespoons raspberry jam

½ teaspoon vanilla

1 tablespoon flour

½ cup raspberries


Preheat oven to 350 and line an 8 x 8 pan with parchment paper.

Melt chocolate and butter in microwave until just melted, let cool slightly.

Whisk 2 beaten eggs into chocolate mixture. Add sugar, flour, baking powder, and salt. Mix until combined. Stir well, add vanilla and spread mixture into bottom of prepared pan.

Stir together cream cheese and butter until smooth. Add sugar, egg, and jam and mix well. Stir in flour and vanilla. Dollop onto brownie mixture and use a mutter knife to swirl into the brownies.

Press fresh raspberries into the top. I also sprinkled some extra dark chocolate chips on top.

Bake until a toothpick comes out with only a few moist crumbs, 30-35 minutes. Let cool completely before cutting.


Enjoy these yummies and let me know if you want to be my taste tester! I have so many brownies! Until next time…

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Chocolate, chocolate, chocolate

Chocolate, chocolate, chocolate- Lefty Living Life

Chocolate, chocolate, chocolate- Lefty Living Life

Although I think Valentine’s Day is kind of a silly holiday, I am definitely using it this years as an excuse to bake. This weekend I made two of my favorite bars…peppermint brownies and raspberry chocolate bars. If you had to choose, which would you choose?

P.S. Make sure to stay tuned on Instagram this week for baking  adventures and other fun stories!

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Winter Whites and Sweet Treats

Can you believe it’s already February?! I sure can’t Valentine’s Day is already next week which means my birthday is just around the corner! So, I am not a huge Valentine’s Day fan, I actually think it is kind of silly. However, it does give me the perfect excuse to bake and wear some red and pink. So let’s talk about the clothes first.

Winter Whites and Sweet Treats - Lefty Living Life

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Edible Cookie Dough

So last week during our snow days, I had a craving for something sweet but my local bakery was closed (because of the snow) and I didn’t have any eggs. So I needed something to satisfy my craving with limited ingredients. I decided to try and make some edible cookie dough. It was so easy to make and absolutely delicious! The recipe is below as well as links to some of my baking tools I had to use.

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Cheesecake Brownies

Hello all! For those of you who saw my Instagram videos this weekend, you will know that I had a pretty fun baking adventure Sunday night. For the first time in a while, I wasn’t making my own recipe, but instead just testing someone else’s. Anyways, the recipe was for cheesecake brownies and as you can see, they turned out really well! I couldn’t have been more pleased and I will definitely be making this recipe again. Plus, now that I’ve had some taste testers, I have some ideas on how to tweak this recipe next time. Also, there are still a bunch of these left so go check out Lefty Baking Life if you want some of your own!



8 oz softened cream cheese

1/2 cup sugar

1 egg

1 cup white chocolate chips


1/2 cup butter

1 cup sugar

2 eggs

1/2 cup semi-sweet chocolate chips

1/2 teaspoon baking powder

1/4 cup unsweetened cocoa powder

pinch of salt

2/3 cup flour


Preheat the oven to 350 F, line an 8 x 8 pan with parchment paper.

Melt the butter and semi-sweet chocolate in a saucepan on medium heat, stirring constantly until they are fully combined.

In a small bowl, whisk together the flour, baking powder, cocoa powder, and salt. Set aside.

In a large bowl, whisk the eggs and sugar together and then add melted chocolate mixture. Mix until everything is evenly combined. Then, gradually add dry ingredients, mixing until combined. Make sure not to over mix. Set this aside

For the cheesecake layer, melt the white chocolate chips in the microwave in 20 second increments, stirring after each, until melted…1 to 2 minutes.

In a bowl, mix cream cheese, sugar, and egg. Beat until smooth. Then, stir in the melted white chocolate and mix until well combined.

Pour half of the brownie batter into the pan. Then, dollop spoonfuls of the cheesecake mixture on top and spread in out into a thin layer. Make sure you get into the corners too. Then spread the remaining brownie batter on top. Swirl with a knife through the layers so you get fun stripes when you cut it.

Bake about 25-35 minutes depending on your oven. Make sure that when you stick a toothpick through the center, it comes out with crumbs, but not liquid batter. Allow it to cool completely before cutting and then enjoy!

Let me know what you think of these goodies if you end up trying them yourself. Until next time…

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Florals and Stripes

Hello all! Somehow time is already getting away from me even though the New Year just started! Things have already been crazy busy as I finally submitted all of my grad school applications (!!!), made lots of new resolutions and goals for 2018, and have started to get my life organized. A lot of that has been new ideas and plans for Lefty Living Life, so definitely stay tuned and if there is anything you would like to see, please message me or comment!

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German Chocolate Cupcakes

Hello all! With Thanksgiving and applying to grad schools, I haven’t had a lot of time to bake for myself recently or experiment with recipes. But, if you’ve been keeping up with my Instagram stories, then you know I had quite the baking adventure on Friday night. One of my co-workers recently requested German chocolate cupcakes, which I love. But I wanted to do something a little bit different so I made a German chocolate cupcake and then experimented with the toppings. For half of the batch, I made a coconut, pecan, brown sugar topping. For the other half, I filled them with a coconut, pecan filling and then topped them with a chocolate ganache. I thought there would be one clear winner, but I really can’t decide which one I like better! As this is my own recipe and my own creation, if you make it, I would love to hear your feedback. Plus, if you think one sounds better than the other, let me know!



1/2 cup water

6 oz. semi-sweet chocolate chips

2 cups and 3 tablespoons flour

1 1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tbsp cocoa powder

2 cups sugar

1 cup unsalted butter, softened

4 large eggs

2 tsp vanilla

1 cup buttermilk

1 cup semisweet chocolate chips

Coconut, Pecan Filling and Topping:

4 egg yolks

1 12 oz. can evaporated milk

1 1/4 cups brown sugar

3/4 cup unsalted butter, softened

1 tsp vanilla

2 cups sweetened shredded coconut

1 1/2 cups chopped pecans

1/2 tsp salt

Chocolate Ganache:

1 cup heavy cream

12 oz. semi sweet or dark chocolate


So the first thing I made was the cupcakes because I wanted them to be cold before I started frosting or filling.

Preheat the oven to 350 degrees. Line your muffin tins with cupcake liners. These are a dense cupcake and you need the liners to make sure they stay together. For me, the recipe made 24 big cupcakes and 48 mini cupcakes. It would probably make 36 big cupcakes.

Bring 1/2 cup water to a simmer in a saucepan. Reduce the heat to low and add the 6 oz. of chocolate. I used semi-sweet because the topping is so sweet I didn’t want milk chocolate. I would really recommend semi-sweet or even dark chocolate for this recipe. Whisk until smooth and then cool.

Sift the flour, baking soda, baking powder, salt, and cocoa powder in a bowl. In a separate, larger bowl, cream the butter and sugar until light and fluffy with an electric mixer. Add the eggs one at a time, mixing until completely incorporated before adding another egg. Beat in the melted chocolate and vanilla. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in the remaining chocolate chips with a spoon at the end.

Pour the batter into the cupcake liners until they are 2/3 the way full. Don’t over fill these! Bake for about 15 minutes depending on your oven. Just wait until a toothpick comes out clean. They really do need to cool so maybe make these ahead of time or the day before.

I filled the cupcakes with the same pecan, coconut mixture that I frosted the half with. For it, whisk the egg yolks, evaporated milk, and brown sugar together in a large saucepan. Add the butter and cook over medium heat until the sugar dissolves completely and the butter is fully incorporated. Stir this constantly so nothing sticks or burns. Continue cooking this until it is thick. If it doesn’t thicken up, add some more brown sugar. Remove from the heat and stir in vanilla, salt, coconut, and pecans.

For the chocolate ganache, all you have to do is bring the heavy cream to a boil. Then pour it over the chocolate chips and let it sit for 4 minutes without mixing it. Then whisk until it is completely combined. Allow it to cool a little.


So for half of these I simply used the coconut, pecan filling as a frosting. Use an ice cream scoop to scoop them on the top and then refrigerate so that they stay together.

For the other half, I first scooped out the middle and filled them with the coconut, pecan filling. I then froze them for about 20 minutes so it wasn’t too liquid-y. Then I put a spoonful on the top of each one and spread it around.

Until next time,

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Red Velvet Cream Cheese Cupcakes

Lately I have been getting a lot of requests for a red velvet baked good. In the past, I have not really enjoyed red velvet so I wanted to do something a little different in hopes that I would like it. So I combined a bunch of recipes and did a little experimenting and came out with these cream cheese and chocolate chip filled red velvet cupcakes with cream cheese frosting and as my coworkers said, they are decadent and scrumptious. I was so pleased with how they turned out and I can’t wait to see what my other taste testers think of them. If you do make them, I’d love to hear your thoughts so please let me know! These are available on Lefty Baking Life so if you would just like to try one without all of the hassle… let me know! 
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbs red food coloring (1 oz)
1 tsp white distilled vinegar
1 tsp vanilla
8 oz. cream cheese
1 egg
6 oz. semi sweet chocolate chips
1/3 cup sugar
8 oz. cream cheese
1/2 cup butter, room temperature
1 cup confectioner’s sugar
1 tsp vanilla
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
With a mixer, mix the dry ingredients into the wet ingredients gradually until they are just combined and a smooth batter is formed.
Using an ice cream scoop, fill regular muffin tins 2/3 of the way full.
For the filling, beat the cream cheese, sugar, and egg until combined. Add in the chocolate chips by hand until combined.
Spoon between a teaspoon and a tablespoon into each filled muffin tin. You don’t want them to be completely to the top, but at least 3/4 of the way full.
Bake at 350 for 18-22 minutes until a toothpick comes out clean. Watch out not to over bake them because it will make the cake part dry.
Beat the cream cheese until smooth. Add the butter and beat until blended. Add the confectioner’s sugar and vanilla and continue beating until smooth. You can frost pretty liberally because it will make plenty for the 28 cupcakes the recipe makes.
I hope you love these as much as I did and I would love to hear what you think of them! 
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Apple Crisp Cookies

2017, baking, Lefty Baking Life, cookies,

Hello all! Happy Sunday! It was a busy week here at Lefty Living Life with new postings on my Ebay page, a how-to transition into fall with some fabulous delicate jewelry, and stepping out of my comfort zone with a dark statement lip and my thoughts on NARS’ powermatte lip pigment. A lot to say the least, but I was so excited about these posts and being able to share them with you. This coming week is also going to be jam-packed with new Ebay postings, outfit posts, potentially a new collaboration, and the continuation of my newest series…beauty Fridays. But before we get into all of that, let’s take a little breather and relax with some delicious fall cookies. 
While I love pumpkin, especially these pumpkin cookies from a few weeks ago, apples and cinnamon make me think about fall even more. A friend had requested I make something  apple related and my usual apple go-to is apple pie, but I wanted to mix it up a little bit. I found this recipe for Apple Crisp Cookies on pinterest and decided to try it out. I could not have been more pleased with the results. The recipe was relatively easy, the hardest thing was dicing up the apples and the cookies came out perfect. They are absolutely delicious and are definitely going to be a staple on my fall menu in the future. 
If you missed it on Friday, I made these cookies on a live video for my Instagram story. It was so much fun and I will definitely be posting more cooking videos so make sure to stay tuned. If you aren’t in the mood to make these cookies, you can always order some from my GoFund and I will ship them to you. Otherwise, have fun and enjoy the tastes of fall this Sunday! Until next time, XO 
1 pie crust- I used a pre-made one to save time and didn’t notice a difference
5 Granny Smith apples, peeled and diced- I used honeycrisps because I like the sweet flavor more. Mine were also enormous apples so I only used 2 and had some left over. I also didn’t peel them because I wanted the bright red color to come out in the cookies
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons lemon juice- this is about one regular size lemon
1 tablespoon cornstarch
1 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon salt
2/3 cup rolled oats
10 tablespoons (1 stick) cold unsalted butter, diced
Preheat oven to 350. Spray a regular muffin tin with baking spray. This recipe will make 24 regular sized cookies. You could also use a mini muffin tin to make more and I think the mini cookies would still be delicious.
Cut 24 two inch circles out of your pie crust. You will need to re-roll the scraps to about 1/4 inch thickness. Add the pie crust circles to the bottom of your muffin tins. Push it down to the bottom, it is ok if it comes up the sides a little bit because that will help hold your cookies together.
In a small saucepan add the apples, sugar, cinnamon, lemon juice, and cornstarch. Cook until the apples are softened and thickened. This took about 10 minutes. You can make the crisp topping while this is cooking, just make sure to stir the apples pretty regularly.
To make the crisp topping, add the flour, 1/2 cup sugar, 1/2 cup brown sugar, salt, oats, and butter to a bowl. I combined these by hand. You could also use a pastry cutter or hand mixer. You do not want this to be a solid dough. Just make sure that everything is combined and that you don’t have too much loose powder.
Add one tablespoon of apple filling to each muffin tin. This can be fudged a little. I would make sure you have enough apples in each to completely cover the pie crust bottom.
Then add two tablespoons of the crumble topping on top. This seems like a lot but it will help keep your cookie together once baked.
Bake for 18-20 minutes. My oven is slow so it took 20 minutes for me. You just want to start seeing a little golden brown on the top. The whole top shouldn’t be golden.
This makes 24 if you follow the recipe and would be fabulous with a little scoop of vanilla ice cream! 
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My Kitchen

Hello all! I hope your labor day weekend is going well so far! Mine has been a fun mix of working, socializing, and cleaning my apartment. But, today, I have so much to share with you! First, a peak into my tiny but wonderful kitchen and then a new recipe that I perfected in said kitchen. 
As you can see, my kitchen is not very big, but it is the perfect size for me. The counter space is limited, but I have a good amount of storage.
My favorite part is the glass cabinets. It is a perfect way to show off my dishes and also so I can into my pantry without searching too hard. I am hoping to have some more instagram vides of my cooking adventures soon so stay tuned for that! Enjoy your Labor Day and until later! XO

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