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

funfetti, banana cream & oatmeal


I’ve been baking but apparently not really sharing it with you and I am so sorry because I’ve been whipping up some tasty treats.  A few weeks ago I made Funfetti Gooey Bars from my new favorite bar recipe website Crazy for Crust. I would not change anything about these bars. They were downright addictive.

banana cream pie

I made Dorie Greenspan’s Banana Cream Pie for a co-workers birthday and could not believe how well it turned out.  Making custard from scratch really freaked me out but I it was so worth the time and now when I serve whipped cream with my Grandma Mary’s Pumpkin Cake I will be adding sour cream.


chocolate chips and oatmeal


Yesterday I made oatmeal cookies and used the leftover white chocolate chips from the Funfetti bars and raspberry dark chocolate chips I had in the cupboard. I am trying to use all the baking supplies I have this month in order to clear things out before the holiday baking begins. I still have almond joy bites, junior mint minis and cappuccino chips to use, so if you have any recipe suggestions for those ingredients, let me know!



banana stand

I planed to publish this post on Monday but due to travel brain I forgot, but it is too good not to share!


“There’s always money in the banana stand.”  Oh man, that may be my favorite Arrested Development quote.  And in honor of the shows return I thought I would share a few banana recipes you could chow down on during your AD marathon today.



Banana Ice Cream, which you can make into Banana Ice Cream Sandwiches


Banana Maple Bread Bites


Chocolate Banana Bread


Peanut Butter Banana Pancakes


Banana Cream Pie


Chocolate Dipped Frozen Banana Bites


image via Yana Paskova for The New York Times

gluten-free dessert

Recently a few friends and family members have gone gluten-free and even dairy-free. This is pretty devastating news to the person who loves to feed folks mac and cheese and baked goods that use at least six different types of dairy products and a cup or more of flour. But then I started looking at different websites and recipes for cupcakes and brownies and found what seem like really great recipes, so I think this weekend (if my niece or nephew isn’t born) I will try either Laura Friendly’s Coconut and Lime cupcakes or the Dark Chocolate brownies from Gluten Free Godess

things that begin with “b”

Birthday cake fudge and blueberry muffins, one baby mitten and legwarmer-I intend to make the pair for both of them tonight-were all made this weekend.  Recipes are below and I hope you all had a great weekend.

Blueberry Muffins from My Father’s Daughter, yes the cookbook by Gwyneth Paltrow

8 Tablespoons 1 stick unsalted, melted and cooled

2 large eggs

½ cup milk (I used 2%)

2 cups unbleached all-purpose flour

¾ cup plus 1 tsp granulated sugar

2 teaspoons baking powder

1/3 teaspoon fine salt

2 ½ cups blueberries (she says fresh but I used frozen… they just come out a bit more blue)

Preheat the oven to 350 F.  Line a 12 cup muffin tin with papers.

Whisk the butter, eggs and milk together in a bowl.  In another bowl, whisk together the flour, the ¾ cup of sugar, baking powder, and salt.  Stir the wet ingredients into the dry ingredients and fold in the blueberries.  Divide among the muffin cups and sprinkle the muffins with the reaming teaspoon of sugar.  Bake until a toothpick comes out clean and the muffins are golden brown, 25-30 minutes.

Birthday Cake Fudge from The Pursuit of Hippieness

¾ cup sweetened condensed milk

1 12 oz. package white chocolate chips

3 tsp Vanilla Extract

1 tsp Almond Extract

Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. Be careful to not overheat. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly.  If you mix them too much they will melt and begin to turn the fudge a brownish color.

Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.  Once set, cut into cubes. Store leftovers in an airtight container in a cool place.