Pimp My Pastry. Back-to-back episodes.

I have a secret. It's an embarrassing one.

I spend nearly an hour each day just looking at food blogs.

Not about the commercial use of Mycophenolate Mofetil in India for Myasthenia Gravis. Not about various religious worship in contemporary culture. Not even tidbits on Dexter Season 6. Food blogs. I'm doomed. The knell has sounded.

You'd think that eye-feasting on about 40 recipes per day would have me trying new things left-right-and-centre, right? How wrong you are.

Sometimes, when you need to impress peers or you need to not feel like a failure or just have a comforting bowlful to gobble up, you make stuff from standby recipes that you love and cherish. And it's OK to make your insecurities public these days. People make a lot of money off it on television. I need to get out of my scrubs and get me a Snooki-pouff.

So. I thought I'd put up a few photos demonstrating how your trusted recipes can be jazzed up. I played around with my cocoa brownies.

Made Chocolate-chip cookie rolls out of my most-treasured cinnamon roll recipe. Thank you, Pioneer woman. Let the unadulterated parade of eye candy begin! Even though my photos never do the dish enough justice.

Dulce de Leche brownies:
(idea from David Leibovitz)

Make a batch of fudgy, gooey brownie batter. Don't bake it just yet.

Brown the butter, add dark chocolate, whatever it takes to make it happen.

Make a batch of Dulce de Leche with one can of Nestle's Milkmaid.

Pour half the brownie batter into a greased pan. Add 1/3rd of the cooled Dulce de Leche in random spurts.

Run a knife through it, creating a swirly pattern. Go on, run amok.

Add the remaining brownie batter. Repeat the same dab-and-swirl thing with the rest of the Dulce.

Bake for 5 minutes less than the stipulated time. Check for done-ness. It's good to underbake than to overbake brownies.

Cool for around 15 minutes. Cut into slices and dive head-first in.

Ooooh. Yes.

I've unlocked the secret to happiness. And simultaneous obesity.

Chocolate chip cookie rolls:

Make half a batch of cinnamon roll dough.

Roll the dough out in the usual manner.

Chop up about a cup and a half (or so) of Lindt dark chocolate into chunks. You can also use chocolate chips but it won't kick ass as much.

Dab the roll with 1/2 a cup of melted (salted) butter, coarsely ground brown and white sugar (together totalling around 1 to 1.5 cups, max) and 1/2 a cup of chopped up almonds/pecans/walnuts.

Roll it up. Makes several rolls.

Bake as you would for the normal recipe.

Top with cream cheese frosting or just scarf it down straight from the pan. The leftovers can be cooled to room temperature and frozen for up to 2 months (unfrosted). You can eat them selfishly over the course of a week.

If you have any doubts regarding the techniques and measurements, refer to the original post. God, I feel like Padma Lakshmi and my Biochemistry Professor at the same time. All this butter surely has to dull one's brain.