The Ultimate Peppermint Hot Chocolate

Seriously decadent hot chocolate made with dark chocolate, cocoa, and peppermint extract. A winter favorite everyone will love!

The Ultimate Peppermint Hot Chocolate | Broma Bakery

A very happy Monday to you all! I am blogging from Boston today, and will be for the next three weeks. To everyone that traveled over this weekend, I hope you got home safe and sound. And to those yet to travel, good luck!

I want to keep this post short and sweet, because god knows how much last-minute shopping everyone still has to do. Or how much wrapping. Or, in my case, how much baking. …

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Chocolate Crinkle Cookies

Chocolate crinkle cookies combine the texture of a fudgy brownie with the shape of a cookie! Oh, and they’re rolled in powdered sugar. I’ll have three, please!

Chocolate Crinkle Cookies | Broma Bakery

Oh yes, oh yes. Cookie season is in full swing, and I’m loving it. Up today are my chocolate crinkle cookies. They’re right up my alley because they taste like brownies. They absolutely melt in your mouth and leave you saying some version of “Please, Sir, may I have some more?”

Plus how beautiful are they? It looks like some intricate baking technique, but guess what, biddies? All you do is roll them in powdered sugar! All the looks without the work? Yes, yes, yes!

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Cranberry Orange Pull Apart Bread

A soft and delicious sticky bun-like bread flavored with orange zest and tart cranberries. With endless strips, it’s hard to know when to stop eating!

Cranberry Orange Pull Apart Bread | Broma Bakery

Let’s just jump into it. Cranberry Orange Pull Apart Bread.

Sorry, I need a moment.

OK I’m ready. Can you smell those gorgeous zests of orange on that loaf? Or see cranberries popping out of every little cranny? How about the bread? Can you tell how ridiculously soft it is and that it absolutely melts in your mouth? CAN YOU?

I can, I did, and I ate about 1/3 of the loaf in one day. And you know what? I have no regrets. …

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Double Chocolate Glazed Donuts with Pistachios

Baked chocolate cake donuts topped with a chocolate glaze and sprinkled with crunchy pistachios. Perfect for a weekend breakfast with family.

Baked Double Chocolate Donuts with a chocolate glaze and crushed pistachios | Broma Bakery

So hai guyyyyys! Today’s post is a very exciting one. About a month ago, I was contacted by a New York-based magazine, Young, Hot, and Modern, asking to do a feature on Broma Bakery. My old friend from Boston, Haley, was working at her job in the city when an editor came in to drop something off. Haley started talking about everything under the sun with her. The topic of my blog came up, and the editor said that they would to look into doing a feature with me. A month later and the article is live tah-day!

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Chocolate Dipped Coconut Macaroons

Coconut macaroons baked to a golden perfection and dipped in dark chocolate. Can it get any more delicious?

Chocolate Dipped Coconut Macaroons | via Broma Bakery

I’m all about easy holiday entertaining. If it can’t be done in less than an hour, most likely I’m not interested. So seeing as these chocolate dipped coconut macaroons take 45 minutes, I’m all about them.

Plus, they’re just so darn pretty. If you showed up to a cookie swap with these babies, everyone would be like who’s that chick and why didn’t I think of that. Because everyone knows cookie swaps are intense and actually hugely competitive. It sounds so sweet but it’s really a room full of a bunch of chicks who think they’ve baked the best shit in the world.

And we all know that isn’t the case, because you’ve got the macaroons and they’re the true winners. …

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Nutella Stuffed Red Velvet Cookies

Huge spoonfuls of nutella stuffed inside soft and chewy red velvet chocolate chip cookies. A perfect holiday cookie to give to friends and family… if you don’t eat them all first!

Nutella Stuffed Red Velvet Cookies: A perfect holiday cookie to give to friends and family... if you don't eat them all first! | via Broma Bakery

So this happened. And it was the most glorious thing ever.

Advice: eat these right out of the oven. It’s so worth potentially burning your mouth a little bit.

I don’t know why, but when I was little I had no idea what people did to make red velvet desserts. I thought it involved crazy technique and ingredients, and was convinced that anything red velvet was moister than anything… not red velvet. Like, do you remember eating red velvet as a kid and being like I don’t know what they did, but I like it. 

I remember….

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