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.

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.

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.


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.

Neiman Marcus/Alton Brown-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.

Update! I have made some changes to this recipe to incorporate some aspects of other chocolate cookie recipes I have tried over the last six months, like adding bread flour and an extra yolk. I think this will be my only recipe from here on out!

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

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 yolk and vanilla extract. In a separate bowl whisk together the flours, 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.

Homemade Pudding

1388693156176This recipe came from a Pioneer Woman cookbook and since I have made puddings in the past from the box and not liked the artificial flavor of it, I knew I had to try this one and see if it would satisfy the occasional pudding craving I get. It most definitely did not disappoint, and if you have the patience or foresight to wait til it chills to eat it awesome, if not, it tastes good warm too. This recipe makes 8 servings, I cut it in half for my family of 4 and it was perfect.

  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 vanilla beans or 1 1/2 teaspoons vanilla extract
  • 2 tablespoons salted butter
  • 6 1/2 ounces bittersweet chocolate, chopped fine (if you want to make it chocolate pudding)

In a medium saucepan, gently whisk together the sugar, cornstarch and salt. Pour in the milk and egg yolks, then whisk until combined. If using vanilla beans, use a small paring knife to split the bean down the middle and use the backside of the knife to scrape out the seeds. Place the seeds in the pan, along with the scraped out pods. If using vanilla extract, just pour it in at this step. Turn the heat up to medium and stir gently for 15-20 minutes. It will seem like nothing is happening at first, but stick with it and soon it will start to bubble and thicken. Let it bubble for about a minute then remove it from the heat. Discard the vanilla bean pods and stir in the butter. At this point you can portion it out and serve immediately with some lightly sweetened whipped cream, or store it in the fridge and serve after it has chilled.

How To: Savory Pie Crust

downloadWith Christmas guests coming I took the opportunity to make a few new recipes, including a chicken pot pie.  I figured a pie crust made out of lard would be the perfect complement and sure enough it was delicious. Even better was the fact that it didn’t require a ton of chilling.

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup lard
  • 1/3 cup ice water

Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Cinnamon Roll Cookies

cinnaomrollcookies-7-570x824.jpgI saw this recipe on the website of one of my favorite bloggers but it took me a little while to actually make them. Once I did I knew I had to give them all away because they were seriously addicting. The recipe as posted makes giant cookies so if you want smaller ones, cut the dough into smaller sections. Recipe and photo courtesy of


  • 1/4 cup butter, melted
  • 1/3 cup dark brown sugar
  • 1 1/2 teaspoons ground cinnamon


  • 3/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 3 tablespoons heavy cream
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups all purpose flour


  • 1 cup powdered sugar
  • 2 tablespoons butter, melted
  • 1-2 tablespoons milk

For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt.  Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined. On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat. Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge. Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes. Bake for 15-17 minutes, until the edges are lightly golden. Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling. For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired. Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.

Butter Pecan Shortbread Cookies

Butter-Pecan-Shortbread-Cookies-8I was making a different recipe and had taken extra butter out but didn’t need it so I decided to make this shortbread recipe instead. It was so, so good. Simple in ingredients, but complex in flavor. They aren’t overly sweet either so if you have someone who doesn’t like super-sweet desserts this would be just the thing. Recipe and photo courtesy of

  • 1 cup salted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cup all purpose flour
  • 1/2 cup toffee bits
  • 1/2 cup chopped pecans

In a large mixing bowl add the room temperature butter and sugars. Beat or mix together until combined. Add in the vanilla extract and egg. Mix to combine. Stir in the all purpose flour. Fold in the toffee bits and chopped pecans. Divide the cookie dough in half. Lay a piece of plastic wrap on the counter. Place one half of the cookie dough on the plastic wrap. Using the plastic wrap, roll the dough into a long round shape. Roll it against the counter to get the dough compact and round. Make sure the cookie dough is completely wrapped in the plastic wrap and place in the fridge to chill. Do the same with the second half of the shortbread cookie dough. Chill the cookie dough for at least 2 hours. Preheat the oven to 350 degrees. Remove the cookie dough from the refrigerator and remove the plastic wrap. Using a large knife slice the cookie dough into 1/2 inch rounds. Place the shortbread cookie rounds on a large baking sheet that is lined with a silicone baking mat or parchment paper. Press the edges of the cookies in to smooth out from cutting. Bake the cookies for about 12-14 minutes until cooked through. Cookies will be slightly golden on the outside. They will not spread much or rise. Store the cookies in sealed containers at room temperature.



Coconut Pecan Oatmeal Chewies

Oatmeal-Coconut-Pecan-Cookies-aI started out wanting to make Anzac cookies, but the recipe I found called for desiccated coconut which I don’t have so I decided to sub shredded coconut. After a little research I realized that there is a big difference between desiccated and shredded coconut so I decided to add pecans and make a new cookie! I have started dipping my toe in the recipe creation pool and this was my first attempt. I’m proud to say that these turned out delicious! Chewy, not too sweet, and just the right size. I’ll definitely make these again.

  • 1 cup flour
  • 1 cup rolled oats
  • 1 cup shredded coconut
  • 1/2 cup pecans, chopped
  • 3/4 cup sugar
  • 1 stick butter, salted
  • 1 tablespoon light corn syrup
  • 1/4 boiling water
  • 1 teaspoon baking soda*

Combine all your dry ingredients into a bowl. Melt your butter and corn syrup in a saucepan over low heat, then mix together the boiling water and baking soda and add it to the butter/syrup mixture. Mix into the dry ingredients until the dough comes together. You want it to be scoopable but not too wet. Bake at 350 for 10 minutes or until brown.

For high altitude baking, use 3/4 teaspoon of baking soda.