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Eat The Love

Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed

A slice of strawberry rhubarb slab pie with pistachio crumb topping on a plate. with the remaining pie and a mug of tea behind it.

Strawberry Rhubarb Slab Pie with Pistachio Crumb Topping [Sponsored Post]

A small plate of olive oil brownies stacked on top of each other. There is a glass of milk and more brownies behind the plate.

Olive Oil Brownies with Sea Salt

A slice of tunnel of fudge cake on a plate, with the remaining cake behind it on a cake stand.

Tunnel of Fudge Cake

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Mocha Chocolate Chip Cookies

These mocha chocolate chip cookies have powdered milk to give them an extra creamy flavor, like a mocha latte from your favorite coffee shop!

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A stack of mocha chocolate chip cookies on a plate with one cookie on its side facing forward. A glass of milk and a cloth napkin is behind it.

I joke that my husband, AJ, is my “baking muse” but I fully admit that these cookies were designed and developed with him in mind. He’s a fanatic when it comes to coffee and chocolate, and the combination of the two makes him swoon. I don’t make a lot of mocha-forward recipes but the ones I do make, including my mocha pots de crème, peppermint mocha cheesecake brownies, and gluten free mocha cookies with pistachios are all winners in my household. But these jumbo mocha chocolate chip cookies are next level compared to those, and AJ ate way too many of them when they appeared!

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Chocolate Peppermint Kisses Cookies

This chocolate peppermint kisses cookies have a holiday flair with the peppermint kiss and sprinkles and they’re super easy to make!

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Chocolate peppermint cookies rolled in sprinkles with a peppermint kisses on top of each cookie sitting on a wire cooling rack. A hand is reaching for one of them.

Though my secret ingredient Peanut Butter Blossoms are a classic holiday cookie in our household, they’re also a year-round treat for us. The classic combination of peanut butter and chocolate make them something that we can enjoy all the time. But peppermint kisses are a seasonal item, only popping up at the store during the holiday season. And when I see them, I can’t help but grab a bag! And that means I make these chocolate peppermint kisses cookies!

Like the peanut butter blossoms, these cookies have a chocolate kiss in the center of them, but with a festive red and white striped peppermint white kiss instead of the original chocolate! And since the kisses are peppermint flavored and the combination of mint and chocolate is a classic one (which I adore as evident by my peppermint striped cookie, mint chocolate chip cookie, white chocolate peppermint cookies with sea salt, and peppermint Texas sheet cake) I added a touch of peppermint extract in the chocolate cookie dough, as well as a roll in red and green sprinkles before you bake them, make these holiday cookies even more joyful to make and serve.

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One-Bowl Maple Pumpkin Bread

This one-bowl easy-to-make maple pumpkin bread uses both maple syrup and maple extract to give an amazing autumnal flavor.

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A slice of maple pumpkin bread on a plate, with a mug of tea and the rest of the loaf behind it.

It’s true that I have a number of pumpkin bread recipes here on the blog, including my sugar-encrusted pumpkin bread, my not-so-basic pumpkin spice latte bread, my banana pumpkin bread, and my marbled chocolate pumpkin bread. But there’s always room for one more pumpkin bread recipe right? And there’s nothing more autumnal than the smell of pumpkin something baking in the kitchen. Unless that something is the combination of maple and pumpkin! This maple pumpkin bread might just be my new Fall go-to pumpkin recipe.

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Cranberry Orange Muffins

These cranberry orange muffins are bursting with tart sweet fresh cranberries and zippy citrus orange flavor.

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A cranberry orange muffin broken open on a plate, with a mug of tea next to it and more muffins on a wire cooling rack. The text on the image says "Cranberry Orange muffins".

It typically takes a little bit of time for the weather to cool down here in San Francisco. While the rest of the country is enjoying the fall weather, we tend to get bright sunny days and warmth. It’s a nice shift from the cool fogginess of the summertime. But the indicator of autumn for me isn’t sweater weather. It’s the arrival of the fall produce, like apples, pears, figs and grapes. 

And though I already to miss the sweet berries and stone fruit from the summertime, I can’t wait for the cranberries that start to pop up. From cranberry spiral bread, apple and cranberry pie, and homemade cranberry sauce I’m always excited to find the tart, bright-red berries at the store. My current favorite thing to do with them? Make these cranberry orange muffins! They’re super easy to make and are always an awesome treat for the morning or coffee time.

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Oreo Brownies

These Oreo brownies have a layer of classic chocolate sandwich cookie in the middle and are as easy-to-make as they are fun-to-eat!

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A stack of Oreo brownies on a ceramic plate, with a glass of milk and more brownies on a wire cooling rack behind the stack.

Though I don’t talk about it much, I have a total nostalgic soft spot for Oreos and cookies and cream cookies. Cookies and cream ice cream is often my first choice at a scoop shop. And I’ve made the inception of cookies, the cookies and cream cookie which is one of my favorite cookies at my local cookie bakery Anthony’s. So, it’s no surprise that when I was tinkering around with ideas for new brownie recipes I came up with these oreo brownies. And though I love my easy fudgy brownies and my cakey brownies, nothing feels more like my childhood than these cookies and cream packed brownies.

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Cream Cheese Pound Cake

This cream cheese pound cake has just the right rich butter flavor and the ideal velvety tight crumb for a poundcake.

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A slice of cream cheese pound cake on a plate with a strawberry garnish. There is a mug of tea next to the plate, along with a wooden serving board with the rest of the cream cheese pound cake loaf with some of it sliced up.

I’m constantly tinkering with “classic” recipes, trying to improve them by making the texture or flavor more robust. This is evident in my secret ingredient peanut butter blossom cookies where I add a touch of miso paste to boost the peanut butter flavor, my bakery-style chocolate chip cookies where I give tips and tricks on making the best looking (and tasting) cookies, my tarte tatin apple upside down tart where I give instructions on how to make it with two different pans because it will look better, my oatmeal raisin cookies that use brown butter for extra flavor, and my dark chocolate Texas sheet cake which has espresso powder in it to boost the dark chocolate.

A while ago I had to test stand mixers for Serious Eats and that had me baking up pound cake! After baking over a dozen pound cakes, this cream cheese pound cake became my go-to recipe. Everyone who I gave a loaf to (I had a lot of loaves) agreed that it was the absolutely best texture and flavor for a poundcake.

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Pieces of blueberry cream cheese coffee cake on a ceramic plates. There is a blue checkered cloth napkin next to the plates. The text on the image says "Blueberry Cream Cheese Coffee Cake".

Blueberry Cream Cheese Coffee Cake

A slice of raspberry buttermilk cake on a plate, with a mug of tea behind it. Behind the tea is the remaining raspberry cake on a cake stand.

Easy Raspberry Buttermilk Cake

Ginger Peach Muffins on a wire cooling rack.

Ginger Peach Muffins

A stack of Black Forest brownies on a plate, with a glass of milk and more brownies behind the plate.

Black Forest Brownies

A slice of rainbow sheet cake with cream cheese frosting on a plate. Behind the plate is more pieces of cake.

Rainbow Sheet Cake with Cream Cheese Frosting

A serving of Cherry Rhubarb Crisp in a plate with a scoop of vanilla ice cream on top. Next to the dish is a casserole dish with the remaining crisp along with some fresh rhubarb and cherries.

Cherry Rhubarb Crisp with Pistachio Crumb Topping (Sponsored Post)

A slice of cherry and apricot slab pie, with two more slices of pie behind it.

Large Batch Apricot and Cherry Slab Pie with Oat Crumb Topping

Neapolitan Muffins, vanilla, chocolate, and strawberry muffins sitting on a wire cooling rack. The text on the image says "Neapolitan muffins" on it.

Neapolitan Muffins

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"Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too."
–MELISSA CLARK for the New York Times

“My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. My eyes kept getting wider and wider as I turned every page—both the flavor combinations and the photos are out of this world. Irvin Lin has most definitely outdone himself. This book is a triumph!”
—REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks

“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight. From beer-battered brownies to smoky butterscotch taking a classic cake to the next level, I can’t wait to mix, stir, and bake my way through Marbled, Swirled, and Layered!”
—DAVID LEBOVITZ, author of My Paris Kitchen

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The Writer, The Baker, The Recipe Maker

Hey there! Thanks for visiting my blog. I'm Irvin Lin, a critically acclaimed cookbook author, IACP-Award winning photographer, IACP-nominated blogger, award winning baker, award winning former graphic designer, storyteller, recipe developer, writer and average joe bon vivant. I currently reside in San Francisco a block from Dolores Park and right near Tartine Bakery, Bi Rite Market & Creamery, and Delfina.

Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com.

IACP Photography Contest Best in Show WinnerIACP Photography Contest Best in Show Winner

“Irvin Lin is the creative mind behind his Eat the Love food blog. Lin’s impressive photography skills support his training in graphic design on the site, and you would never believe that is food blogger is a self-taught baker.” - PBS Food

“We love Eat the Love because Irvin's beautiful sweets look as good as they taste — his art director's eye appreciates the ruby sparkle of a pile of pomegranate seeds against the matte canvas of chocolate ganache.” - Saveur.com, Sites We Love

Popular Posts

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Personal Posts

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Marbled, Swirled, and Layered.

My cookbook MARBLED, SWIRLED, and LAYERED

Recent Travel & Events

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Photo Essay: Meals on Wheels Gala 2019, part 2

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Wordless Recipes

EatTheLove Wordless Recipes #1 How to make your own ice cream "magic" chocolate hard shell

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Eat the Love presents: WORDLESS RECIPES #2 Halloween Edition - Haunted Honey Caramel Popcorn

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WORDLESS RECIPES #3 Valentine’s Day Edition – Molten Chocolate Lava Cake

Bluth's Original Frozen Banana Copycat Wordless Recipe by Irvin Lin of Eat the Love. www.eatthelove.com

Wordless Recipe #4: Arrested Development’s Bluth’s Original Frozen Banana “Copycat” Recipe

Disclaimer

This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. I only recommend products (usually cookbooks, but sometimes ingredients or equipment) that I use and love, not for any compensation unless otherwise noted in the blog post. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.

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