Category Archives: Recipes

Extra Large Chocolate Chip Cookie

A couple of weeks ago, I posted a photo of an extra large chocolate chip cookie as my photo of the week.

Well, it was then brought to my attention that some of you may actually be interested in the recipe for that cookie. And I must admit, I loved the recipe, so I’m more than happy to share! Instead of one large cookie, you could easily roll the dough into four smaller cookies and bake for a few minutes less as well.


2 tablespoons butter, softened

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons beaten egg

1/4 teaspoon vanilla extract

6 tablespoons flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips


1. Place butter and sugars in bowl and mix with spoon until combined. Add beaten egg and vanilla and mix well.

2. Add flour, baking soda and salt to sugar mixture, then add chocolate chips until combined.

3. Place all of dough onto parchment-lined cookie sheet (or a baking stone, which is my preference) and bake at 350 degrees for 12-15 minutes.

4. Let cool on baking sheet for 10 minutes.


**ps: this week’s photo of the week (Caribbean style) will be posted on Sunday!** 

Pretzels & Chocolate

Every year between the last two candlelight Christmas Eve services at church, the choir shares a brief time of food and fellowship. It’s always a fun and relaxed time to just be together … and it’s made even better when an unexpected friend {and choir alum} home for Christmas decides to join us!

Once again, as an alto I was asked to bring something sweet, so I made these super-easy-but-oh-so-tasty pretzels with chocolate. I may have used red and green M&M’s for Christmas, but they would be just as good for New Year’s Eve parties as well.

And can you really ever go wrong with pretzels and chocolate?


1 bag Window Pane Pretzels

1 bag Hershey’s Kisses

1 bag M&M’s


1. Preheat oven to 350 degrees.

2. Place pretzels on cookie sheet, then place unwrapped Hershey’s kisses in the center of each pretzel.

3. Bake for 1-3 minutes until kisses are semi-melted. Remove from oven and immediately press one M&M onto each kiss.

4. Let cool completely or chill in refrigerator until kisses are set.


2nd Annual Cookie Exchange & Mrs. Sigg’s Snickerdoodles

On Monday night, I attended the 2nd annual cookie exchange for the women in my Life Group at church. So. much. fun!

These peanut butter reindeer cookies were probably my favorite from the night. Are they not adorable?

(Thanks for the photo, B!)

It’s a rather low-key and informal event that I have thoroughly enjoyed for the past two years. There were 10 of us this year and plenty of tasty cookies. After the cookie exchanging part was complete, we sat around admiring the beautiful Christmas tree, discussing everything from our Christmas (and other upcoming…cruise anyone?) travel plans to our interesting finds on Pinterest as of late, and enjoying the fellowship with one another.

Since the cookie exchange fell on the day right after the Christmas concerts, I knew I wouldn’t have much time for a super involved or complicated cookie, so I decided on a simple classic: the snickerdoodle.

Snickerdoodles have long since been one of my favorite cookies, and they are so quick and easy. With only one minor adjustment, I used the recipe for Mrs. Sigg’s Snickerdoodles that I have used ever since I found it several years ago. And if you’re not already aware, cream of tarter is the one ingredient that sets snickerdoodles apart from all other cookies.


1/2 cup butter, softened

1/2 cup shortening (butter flavored)

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract (Haitian vanilla is preferred!)

2 3/4 cups all-purpose flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons white sugar

4 teaspoons ground cinnamon


1. Preheat oven to 350 degrees (the original recipe calls for 400, but I prefer them at the lower temp).

2. Cream together butter, shortening, sugar, eggs, and vanilla.

3. Blend in the flour, cream of tarter, baking soda, and salt.

4. In a separate bowl, mix the last two ingredients (sugar and cinnamon).

5. Shape dough into approximately 1 inch balls. Then roll balls into the cinnamon and sugar mixture.

6. Place balls 2 inches apart on ungreased cookie sheet and bake 8-10 minutes (on 350 degrees, I find that right at 10 minutes is perfect) until set, but not hard. Remove immediately from cookie sheet.


Peanut Butter Banana Ice Cream

If you follow me on Pinterest

…and if you’re on Pinterest, you should, but if you’re not on Pinterest, you should probably keep it that way because it has this way of making you lose all track of time and neglect your responsibilities…

but wait, where was I?

Oh yes, if you follow me on Pinterest, you know that although I do have several boards, I mostly pin home decor ideas and recipes.

So on one of my first days on Pinterest, I came across this recipe that claimed ice cream could be made out of only two ingredients: frozen bananas and peanut butter.

Now, while I do pin a lot of recipes that ultimately end up forgotten, I was so intrigued that I had to make this immediately. As in, that very night.

I sliced up two frozen bananas,

opened a brand new jar of peanut butter,

put the bananas in the food processor and added a tablespoon of milk (although this is a slight deviation from the original recipe, I found the milk necessary to compensate for the small-and-stolen-from-my-parents-garage food processor),

pulsed the bananas until they were smooth,

and then added a large spoonful of peanut butter (honestly, I didn’t measure, but I’m guessing it was in the ballpark of 2 tablespoons) and pulsed until well blended.

And then I nearly panicked when I thought that I didn’t have any chocolate chips left. But then I remembered (and said of prayer of thanksgiving) that my roommate has been on a baking kick and is well stocked in the chocolate chip department.

This peanut butter banana ice cream was so simple and so creamy and so refreshing and so good!

It’s the prefect late-summer evening treat.

Do you have a favorite simple summer treat?

{Guest Baker} Oreo Cookie Cupcakes

Before I left for Greece, my roommate, B, was gracious enough to make these Oreo cupcakes (and for a mint variation of these cupcakes, go check out B’s blog here!).


 They are sooo good!


I have to be honest though, in the craziness of packing on the day before I left, I realized that I only had the cupcake recipe and not the frosting recipe.  So the frosting recipe listed here may not be exactly what B used, but it’s probably pretty close, and I suspect that you could use your favorite/preferred frosting recipe as well (whipped, cream cheese, butter cream, etc.).


Oreo Cupcakes


30 Oreo cookies

1 box plain white cake mix

1 cup sour cream

½ cup vegetable oil

3 large eggs

1 tablespoon vanilla extract


1. Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.

2. Separate the tops and bottoms of 12-24 Oreos making sure that each wafer has some icing on it.  Place one wafer, icing side up, in the bottom of each cupcake liner. Crush the remaining Oreos and set aside.

3. Place cake mix, sour cream, oil, eggs, and vanilla in large mixing bow and blend well with electric mixer for a couple of minutes, scraping sides as needed.

4. Measure 1 ½ cups of crushed Oreos and fold into batter.  (Set aside remaining crushed Oreos for frosting.)

5. Scoop about a 1/3 cup batter into each cupcake liner, filling ¾ of the way full.

6. Bake cupcakes until they are lightly golden and spring back when lightly pressed, about 16-20 minutes.

7. Let cupcakes cool in pans for about 5 minutes before removing them to a wire rack to cool completely before frosting.


Oreo Cream Cheese Frosting


8 oz. cream cheese (at room temp)

1 stick butter (at room temp)

1 tablespoon vanilla extract

3-4 cups powdered sugar

Remaining crushed Oreos from cupcakes


1. Cream butter and cream cheese until fluffy, then add vanilla.

2. Slowly add powdered sugar until desired consistency (mixing well after each addition), then add crushed Oreos.

3. Frost cupcakes.

Thanks for sharing, B!!

Chocolate Peanut Butter Pie

As is fairly well documented by this coconut cake (which happens to be the cake I made for Easter last year) and this strawberry pie (one of two pies I made for Father’s Day), when my family gathers for holidays or special occasions, I typically bring the dessert.

 This Easter was no different.

 When I first approached my mom about bringing a dessert for Easter dinner this year, I had no clue what I wanted to make.  I typically enjoy making cakes, but as I searched through some of my favorite recipe sites and blogs, finding several cakes that looked great and very Easter-appropriate, I ultimately discovered that I had a taste for something different this year.

I kept coming back to this recipe for Chocolate Peanut Butter Pie.

But every time I considered it I thought, “Peanut butter pie doesn’t seem very Easter-y. And who makes pie on Easter anyways?  The flavors aren’t right.  And it’s too rich.  My parents are NOT going to think this is a good idea.”

But I still wanted it.

So on the Thursday before Easter, I called my mom to see if she might possibly be sorta interested in peanut butter pie for dessert. And much to my surprise, our conversation went something like this:

 Me: So I’ve been thinking about Sunday. Could I maybe make peanut butter pie for dessert…?

Mom: Em! I just told your Dad that I had a craving for peanut butter pie! That sounds perfect!

Me: Really?  Weird.  Are you sure? I mean, peanut butter pie doesn’t seem like a very Easter-worthy dessert?

Mom: Why not? We think of Reeses Peanut Butter Eggs around Easter.

Me: Good point. Peanut butter pie it is.

So, peanut butter pie it was…

Ingredients for Crust:

25 whole oreos

4 tablespoons butter, melted

Ingredients for Filling:

1 cup creamy peanut butter

1 package (8oz.) softened cream cheese

1 1/4 cups powdered sugar

1 package (80z.) cool whip, thawed


  1. For the crust, crush oreos until fine (a food processor is preferable for this process…if you don’t have one, go search in your parents garage and they may have one they’re not using!). Pour melted butter over crumbs and stir with fork to combine. Press into pie pan and bake at 350 degrees for about 5 minutes (just until set). Cool completely.
  2. For the filling, beat the peanut butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Then add the cool whip and beat until smooth.
  3. Pour filling into crust and chill for at least an hour (longer is better…overnight is perfect).

(I have no idea what happened here…ha! Enjoy!)

Big Soft Sugar Cookie Cakes

Any post that begins with a title like that and a picture of rainbow sprinkles can NOT be bad, right?


Especially when it’s followed by an announcement like this:


Sunday (March 13th) marked this here blog’s first anniversary!


In honor of the occasion, I celebrated by making a batch of these amazing sugar cookies that I used to make all. the. time. in college, but for some reason haven’t made in over four years.

And then in good slacker blogger fashion, I promptly got busy with life and failed to post about either the blog’s milestone or the cookie recipe.


I can assure you that the recipe for these cookies was worth the “belated anniversary post” wait.

When I made these cookies in college and took them into work, one of my managers tried to convince me to go into the cookie-making business and sell them at the mall (maybe I missed my calling. . .), and when I made them on Sunday, B may have used the words “fluffy clouds” to describe their goodness.

Because, yes, they really are that good!



1 cup butter

2 ½ cups sugar

2 eggs

1 cup milk

1 teaspoon vanilla

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 can vanilla frosting (I use whipped white frosting)

Rainbow sprinkles



  1. In a large bowl, cream butter and sugar, then beat in eggs and vanilla.
  2. In a separate bowl, combine flour, baking powder, and baking soda.  Stir into the sugar mixture alternately with the milk.
  3. Drop by heaping tablespoonfuls onto ungreased cookie sheets (space at least 3 inches apart so cookies have plenty of room to spread).
  4. Bake at 375 degrees for 12-15 minutes or until light brown.
  5. Remove from cookies sheets to cool on wire racks.
  6. When completely cool, frost the cookies and decorate with rainbow sprinkles.



THANK YOU from the bottom of my heart for being a part of this first-year-of-blogging adventure!!