Breakfast, Cookies, Dessert

Chocolate Chip Cookie Waffles

delish-chocolate-chip-cookie-waffles-pinterest-still002-1581106468This recipe is so extra I won’t be making it very often, but with that said, it was such a fun and unique treat for my kids. It’s basically a chocolate chip cookie cooked in a waffle maker and topped with ice cream. They are extremely filling so don’t be upset if you have to split one.

  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon milk
  • 1 cup chocolate chips

In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla and whisk until incorporated. Add flour, baking powder, and salt and stir until just combined, then stir in milk. Stir in chocolate chips. Heat waffle iron according to manufacturer’s instructions on high and grease with cooking spray. Add about ½ cup of batter to center of waffle iron and cook until golden and cooked through, 2 minutes. Serve topped with ice cream and melted chocolate.

Bread, How To

How To: Homemade Pita Bread

delish-190621-homemade-pita-0144-portrait-pf-1567692673One of my favorite sandwiches of all time is a gyro, and good pita bread is so essential to that equation. I found an easy homemade recipe on and it was really good and came together really easily. If you are not comfortable with baking with yeast this is a great recipe to get your feet wet with because it is very forgiving.

  • 1 cup warm water
  • 2 teaspoon active dry yeast (I used instant)
  • 1 teaspoon granulated sugar
  • 3 cups all-purpose flour, divided
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon kosher salt

In a large bowl, combine warm water, yeast, and sugar and stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes, until mixture foams. (If you are using instant yeast, you don’t have to mix it separately, just add it directly to the the dry ingredients.) Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a shaggy mass forms. Dust a clean surface with some of reserved flour and knead until smooth and elastic, about 7 minutes, adding more of the reserved flour if the dough is too sticky. Dough should be soft and moist. (You can cover the dough and let rest 10 minutes if you need a rest from kneading.) Place dough in a clean large bowl and cover with plastic wrap. Leave in a warm place until dough has doubled in size, about 1 hour.  Lightly dust a clean surface with flour. Punch down dough and turn it out onto surface. Divide dough into 8 pieces and roll into balls. Cover with a towel or plastic wrap and let rest 10 minutes.  Preheat a large cast-iron skillet over medium heat. Working one at a time, roll each round into a ¼”-thick circle about 8” wide, sprinkling dough with extra flour if it starts to stick.  Cook each pita one at a time in skillet until an air pocket balloons, then flip, and cook 1 minute more. Cover baked pitas with a clean kitchen towel to keep warm.


Easy Fruit Dumplings

2295946365_d753a3a686_oI originally found this recipe on Pioneer Woman’s website and for some reason it took me a really long time to try it. The first time I made it was when we had company over for dinner and it was quick and easy to prepare. The second time was last night and my youngest preceded to ask if we could have it for dessert every night. With that kind of endorsement I knew it needed to end up here so I could access it easily and quickly. If you are serving a crowd double the recipe, but I’m posting it in the quantities as if I were making it for my family of four. This recipe would work really well with frozen/fresh peaches also.

  • 1 medium-large sized apple
  • 1 can of crescent rolls
  • 1 stick of salted butter
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • cinnamon to taste
  • 6 oz Sprite

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 8 x 11 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Sprite around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

*If all you have are small apples in the fridge leave them in quarters and cut up two apples. That’s what I did last night and the ratio of apple to breading was perfect.

Breakfast, Dessert, Gluten-Free

Blueberry Crumble

downloadI found this recipe on Pinterest when I was looking for recipes that would use up my almond meal. I really liked how simple it was and it came out very similarly to a baked oatmeal so it could be used for breakfast as well.

  • 1 cup oats
  • 1 cup chopped pecans
  • 1/2 cup almond meal
  • 1/2 cup shredded coconut
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/3 maple syrup or honey
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 4 cups blueberries, fresh or frozen

Preheat your oven to 350. Put your blueberries in a greased 8×8 pan. In a medium size bowl combine the rest of the ingredients and stir until fully combined. Pour your topping over the blueberries and bake for 35 minutes. Serve warm with ice cream or whipped topping.


Bread, Breakfast

Blueberry Banana Bread

blueberry-bread-recipe-3I recently bought myself a just because present of one of my favorite food bloggers cookbook. Shelly Jaronsky, aka, is one of my go-to bloggers for a recipe that is sure to be a hit. In her cookbook she has a recipe for toffee-speckled banana bread, but since I had fresh blueberries I needed to use up I subbed them in instead. I also added a crumb topping because it makes everything better.


  • 1/2 cup salted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/4 cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mashed bananas, about 3 large extra-ripe
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 cup blueberries, slightly tossed in flour

Crumb Topping:

  • 1/3 stick butter, melted
  • 3/4 cup flour
  • 1/2 cup brown sugar

Preheat the oven to 350. Coat a 9×5 loaf pan with cooking spray. If you want you can also the the pan with parchment paper to make it easier to take out, which might be a good idea because of the crumb topping. In your mixer, mix the butter and sugar on medium speed for 2 minutes. Add the milk, eggs, and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary.  Add the mashed banana, baking powder and salt and mix until well combined. Turn the speed to low and mix in the flour until just combined. Finally, stir in the blueberries.  Spread the batter in the pan and then mix together your topping ingredients and pour them on top. Bake for 60-65 minutes, or until the center is set and a toothpick comes out clean. For me it was a little closer to 70 minutes. Let it cool in the pan for about 30 minutes, then store in an airtight container for up to 3 days.

Breakfast, Dessert

Blueberry Ricotta Cake

Blueberry-Ricotta-Cake-4We had some ricotta in the fridge that we needed to use up so of course I immediately started looking for baking recipes that used it. I found this blueberry ricotta cake with lemon drizzle on Pinterest and was really pleased with the result. It would make a great Easter brunch cake, but I do recommend making it the day before because the flavor really stood out the second day. If you don’t have sour cream you can sub greek yogurt, which is what I did!


  • 4 large eggs room temperature
  • 2/3 cup granulated sugar
  • 8 Tbsp unsalted butter melted (not hot)
  • 15 oz ricotta cheese (about 2 cups)
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 Tbsp lemon zest from 1 large lemon
  • 8 oz blueberries (1 1/2 cups), fresh or frozen

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp lemon juice freshly squeezed

Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside. In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy. Blend in melted butter until smooth. Add the ricotta, sour cream, vanilla extract and lemon zest and beat on medium speed for 1 minute or just until blended. Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle the blueberries evenly over the top. Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. (My cake was done around 55 minutes but every oven is different so just keep a close eye on it towards the end.) Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be able to easily slide out the parchment from under the cake. To make the glaze, stir together the powdered sugar and lemon juice, adding more juice or sugar to get the consistency you want. Drizzle over the warm cake. At this point the original recipe said serve, but I would let it cool completely and store in the fridge to serve the next day.

Cookies, Dessert

Neiman Marcus-Inspired Chocolate Chip Cookie

neiman-marcus-cookies-final-3I am always down with trying a new chocolate chip cookie recipe and I’ve seen the Neiman’s one floating around Pinterest for a long time. Now it would seem that there is a very involved Neiman’s cookie recipe out there and this is not it. It is, however, extremely delicious. A couple things set this recipe apart from your average chocolate chip cookies recipe. First off, it has significantly more brown sugar than normal, is a slightly stiffer dough due to the amount of flour and it is cooked at 300 for 15 minutes instead of 350 for 10. All in all I was very pleased with this cookie, it was so so good.

  • 1/2 cup unsalted butter, softened*
  • 1 cup light brown sugar
  • 3 tablespoons white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Preheat the oven to 300 degrees and lightly grease cookie sheets (I used butter Pam but normal butter or even just parchment paper will work). In a medium bowl beat together the butter and sugars until fluffy. Beat in the egg and vanilla extract. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Carefully mix the flour mixture into the butter mixture. Turn off the mixer and stir in the chocolate chips. Form the dough into balls about 2 tablespoons in size and place at least 2 inches apart on the prepared cookie sheets. Bake for 15-18 minutes, or until you see the edges starting to brown. I would err on the side of under-baking these cookies to make sure they stay nice and chewy.

*I always use salted butter in my baked goods, so do what makes you happy.