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Stuff I’m Into

Happy Wednesday!  Here’s some Stuff I’m Into now.

Winter Beauty Must-Haves.  Here are my beauty favorites for the wintertime.

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(Shown above Josie Maran Body Butter (and also Josie Maran Body Butter, not shown) // OPI Lincoln Park After Dark // Kate Somerville ExfoliKate // Bliss Fabulips Sugar Lip Scrub)

Gold Decor.  My desk (where the blogging magic happens) is getting a make over!  I have a gold and white theme going on.  I’m still putting the finishing touches on it but I can’t wait to show it to you when I’m done.

Blue Suede Shoes.  Blue, blue, I love you.  Aren’t these heels TDF!?  I predict that this will be my favorite color this Spring.  That’s saying a lot from a girl who wears mostly blacks, greys, and creams.

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(Shown above Nine West)

Hibernation.  With the cold temperatures and short days, I find that I’ve become my 85 year old grandma and I’m completely content at home on the couch.

Sandals.  I’m on the hunt for the perfect flat sandal.  I wear heels or wedge sandals in the summertime.  I usually wear sneakers when I’m running around doing errands or want to be super casual, but I’d love a more summery fashionable look.  Does anyone have any suggestions?  I’ve been looking at thesethese, or these.

Ciao for now!

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Chocolate Chip Doughnuts06

Chocolate Chip Doughnuts

Today, I’m celebrating the 2nd blogiversary of Tina’s Chic Corner!

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Time flies by when you’re having fun.  Seriously, I have no idea how two years have gone by.  When I started this adventure I didn’t even know if I’d still be doing this gig for two weeks, let alone two years.  I wasn’t even sure about buying my domain name for more than the minimum of one year.  Here I am 316 posts later, with many new friends, learning a lot about food, photography, social media, and myself and I renewed my domain name for another four years.  I guess I like doing this.  :)

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I hardly ever make doughnuts because I would be at risk of devouring the entire batch.  However, I’ll make an exception today.  After all, a celebration is a great excuse to go all out with fatty delicious food.  I took my favorite doughnut recipe, Mini Powdered Doughnuts, and made them even better!  Can you really take something that’s already perfect and turn it into something better?  (Secret answer, yes you can.)

Let’s just say that I kicked the doughnuts up a notch.  I made them bigger (because bigger is always better, right?) and I added chocolate chips to the party (both inside and on top).

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There is a reason why these doughnuts are my favorite.  The taste and texture is spot on.  They remind me of Little Debbie Mini Donuts, but with chocolate chips.  If you’re familiar with those doughnuts and are a fan, then you too may be at risk of eating this entire batch.

I couldn’t make up my mind about how to dress these lovelies.  Do I dip them in a chocolate glaze?  Put chocolate chips on top?  Cover them in powdered sugar?  The answer was  I’ll give you two recipes today in honor of my two year blogiversary!

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All you have to do is choose which recipe you want to make.  If you are indecisive like I was then I strongly recommend making them both ways.    They are obviously different but equally awesome.  :)

I’m not going to get all mushy on you guys, but I must thank all of you for your support.  It means the world to me.  I would not be where I am today if it weren’t for you!

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Chocolate Chip Doughnuts Recipe
(Makes 12 doughnuts)


  • 5 tablespoons butter
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup skim milk
  • 1 and 1/2 cups all-purpose flour (equivalent to 6.4 ounces)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup miniature chocolate chips

Ingredients for Powdered Sugar Coating:

  • 3 tablespoons butter
  • about 1 cup  powdered sugar

Note: The above ingredients are enough for all 12 doughnuts, divide it if you are going to make a split batch like I did.

Ingredients for Chocolate Glaze Coating:

  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 2 teaspoons light corn syrup
  • 2 teaspoons water
  • sprinkling of miniature chocolate chips

Note: The above ingredients are enough for all 12 doughnuts, divide it if you are going to make a split batch like I did.


  1. Preheat the oven to 350 degrees F.
  2. Grease a 6 doughnut pan and set it aside.
  3. In a large bowl, cream the butter and the white sugar.
  4. Add the egg, vanilla extract, and milk and mix until combined.  Set the wet ingredients aside.
  5. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.  Set the dry ingredients aside.
  6. Put the miniature chocolate chips into a small bowl.
  7. Add 1 tablespoon of the dry ingredients into the bowl of mini chocolate chips and stir to coat the chips.
  8. Add the dry ingredients to the wet ingredients.  Stir all the ingredients together using a spatula or wooden spoon until just combined.
  9. Gently stir in the mini chocolate chips.
  10. Spoon the batter into the greased miniature doughnut pan filling each well about 3/4 of the way full.
  11. Bake in the preheated oven for about 10 minutes, or until a tester inserted comes out clean.
  12. Let the doughnuts cool in the pan for about 5 minutes then move them to a wire cooling rack to cool completely.
  13. (Be sure they are completely cool before topping!)  You can enjoy them as is or you can coat them in the powdered sugar or dip them in the chocolate glaze and top them with more mini chocolate chips.

Directions For Powdered Sugar Coating:

  1. In a medium microwave safe bowl, melt the butter in the microwave.
  2. In another medium bowl, add the powdered sugar.
  3. Use a brush to coat each doughnut with melted butter, making sure to cover it entirely.
  4. Then cover each doughnut with powdered sugar.
  5. Place them back onto the cooling rack and let them set.

Directions For Chocolate Glaze Coating:

  1. In a medium microwave safe bowl, add the semi-sweet chocolate chips, butter, corn syrup, and water.
  2. Melt the ingredients in 20 second increments, stirring after each time, until everything is completely melted and smooth.
  3. Dip the tops of each doughnut in the chocolate glaze.
  4. Sprinkle some miniature chocolate chips on top of the glaze.

Doughnut recipe adapted from:  Sally’s Baking Addiction

Chocolate Glaze Coating source:  Sally’s Baking Addiction



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Here are some of my other favorite recipes that I make all the time.

Chocolate Chip Pound Cake

09Chocolate Chip Pound Cake

Roasted Red Pepper Pasta

07Roasted Red Pepper Pasta

Fudgy Brownies

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Have you made your quintessential heart shaped cookies for Valentine’s Day? I surprised myself by wanting to make cut-out cookies because I …

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