link love


I’ve been going down a lot of different internet rabbit holes lately and I think I’ve found a couple of neat things for you all to look at and maybe help you pass the time this last Friday of Spring.


Girls be Coding from Made with Code


Wool and the Gang is having a Summer Sale


You use all 23 senses when you eat cheese!


The Grand Budapest Hotel lego style


Maybe you should embroider those overalls?


How to scientifically cut a cake.


Such a trippy and somewhat Comedians in Cars Getting Coffee.




no bake pie

no bake


It’s been heating up fast this Summer and if you’re like me you aren’t willing to give up your baked goods but don’t want to deal with the additional heat of the oven.  So, I gave a the No Bake French Silk Pie recipe posted on A Cup of Jo last month.  It was easy to throw together, I think it took me less than an hour from start to finish.  The only time consuming thing was beating in the eggs but I just multitasked and did all my dishes.  It turned out great and the only thing I might change when I make it next time is a little less honey or maybe agave instead, otherwise it I’d keep the recipe the same.  I’d serve it with a more bitter drink, like espresso to cut down on the sweetness.

*Forgot to mention.  I did not make the whipped topping because I didn’t think it would keep and would get runny with the heat.


Recipe: No-Bake French Silk Pie
By Tieghan Gerard of Half-Baked Harvest 

For the Pretzel Crust

1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey

For the Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs

How you make it:

Grease an 8 or 9-inch pie plate or spring form pan. 

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.

the chocolate chip cookie day


Today is national chocolate chip cookie day!  Yes, I know they have a day for everything but let’s take a moment to remember the person who makes your favorite chocolate chip cookie or the person who taught you how to bake the perfect chocolate chip cookie.  For me it would be my Grandma Mary and my Mom.  Both taught me that you want chewy cookies not crunchy so take them out of the oven while they are lightly golden and leave them on the pan for a few minutes before transferring them to a wire rack, butter always needs to be room temperature, use an extremely thin spatula and taste test every batch.  I hope you find those tips helpful and below are a couple of great chocolate chip recipes I shared over the years.


Raspberry Dark Chocolate Chip and Caramel Cookies


popcorn cookie


Chocolate Chip Popcorn Cookies 

chocolate chip cookie dough brownies

Chocolate Chip Cookie Dough Brownies


New York Times

New York Times Chocolate Chip Cookie

jalapeno cheddar scones or mini biscuits

jalapeno cheddar scones


I’ve made jalapeno cheddar scones a couple dozen times over the past few years but when I was invited to a clothing swap on Saturday and had a enough jalapenos to make a double batch I decided to make one batch of regular scones and then one batch of mini biscuits.


scones roll out



The only difference was that instead of making the circle like I normally do for the scones, I rolled out the dough to about 1/2 inch thick.


cut outs

I used one of the smaller biscuit cutters and cut out 24 biscuits and made one lumpy one with all the extra little bits.  They were a huge crowd pleaser and were easy for folks to munch on while swapping clothes and sipping on wine.



Dutch Oven Bread


I feel like a broken record but I don’t think this Winter is ever going to end and it seems that I’m coping by baking bread and ingesting as many carbohydrates and dark chocolate as possible.




I have been using the New York Times No Knead Bread recipe (pictured above) and yesterday I tried Alaska From Scratch‘s Dutch Oven Crusty Bread recipe.  I like both of them and think that after a few more tries I’ll find my groove with my oven, the amount of time to let the dough rise and the yeast, water, flour combination.    Do you have a trusty bread recipe?  If so, please share!


image via Gemma Correll

neutella day



So if you haven’t noticed, I have been tinkering around in my blog for the last few months because I was trying to get some of the bugs, like setting up a publish time and photo formatting working.  While I haven’t gotten everything figured out, I decided it was time to get posing again and I will be sharing lots!  Like how I bought a dutch oven (on sale at TJ Maxx) and an immersion blender to help me through Winter.

banana nutella muffins


When we were kids my Aunt Missy used to bring back Nutella from Germany and we were amazed that we could eat such a delicious treat on toast for BREAKFAST!  Now you can get it in almost every grocery store but it still holds a special place in my heart.  So when I realized that today was Nutella Day (I know, another day) I thought about few months ago when I made Nutella Banana Muffins and decided that I should make this Nutella Swirled Banana Bread recipe.  I think I’ve learned that you really need to make sure that the Nutella is covered by batter so you don’t have it browning or even burning before the muffin or bread is fully baked.  Do you have any baking with Nutella tips or recipes?





carrot cake


Did you know today was National Carrot Cake Day?  I didn’t either but I can get behind this random holiday, especially because I have about 4 pounds of carrots in my refrigerator. There are a lot of great recipes around the blogs for carrot cake but I am a huge fan of Carrot Cake Cookies or Carrot Cake Sandwiches.  I haven’t made a batch for awhile but you can grab the recipe here and there is this one here.  They aren’t that different from each other but it is always good to have options.  The picture above is Carrot Cheese Cake and you can find the recipe here.  What would you make? Or are you a more traditional Carrot Cake fan, like this Kitchn recipe?

Christmas Cookie Time


Nothing like Jimmy Fallon, The Roots and Mariah to get you in the mood for some Christmas cookie baking!

And with Bon Appetit’s 25 Days of Cookies series you’ll have plenty of new recipes to try and share with friends.  Even though I have my go to sugar cookie recipe, I am going to try ba’s painted cookies idea.  Are you sticking with the old standards or trying something new this year?