Category: Kids

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For the last few months I’ve been really into jars. My house is covered with all different kinds of jars with all different kinds of things inside. Mason jars are super cheap and come in all different sizes. They’re great for preserving food because the lid seals 2 ways and is super tight. I know you might be looking at this dessert and think to yourself “what is that?” or “that’s kinda awkward?!” but I one scoop and you’ll be sold. I made it for my family for dinner the other night and it was certainly a hit. Hope you enjoy ūüôā


Hi there! ¬†Hope everyone is having a wonderful week. I’m back from my baking hiatus! ¬†Here’s a great cookie recipe for all my chewy cookie recipe lovers. I made these recently for Mother’s Day, they’re were such a hit! ¬†Hope you enjoy!

Ingredients :(Makes 48 medium sized toffee cookies (cut the recipe exactly in half if you want to make 24)

(4 1/2) c. Flour
(4) eggs
(2) tsp. Vanilla
(1 1/2) c. Sugar **Plus some extra for sprinkling
(1/2) c.  Light Brown Sugar
(1) c. Butter, Unsalted, Melted
(1) tsp. Baking Soda
(20) oz. Heath Bar Chocolate Candies
Pinch of salt

Directions: Oven @ 350

(1) Throw health bars in a food processor, grind them down until they look like this ->
Transfer the candies into a second large bowl and add flour & baking soda

(2) In the same food processor, no need to wash again, add the sugars, butter, vanilla, and salt

(3) Combine the two batters together in the large bowl. ¬†Finally add the eggs and mix until well incorporated. You always want to treat your eggs w/ the most care when you bake-think of them like you would your grandma ūüėȬ†

(4) Scoop out a generous tablespoon full of dough, roll into a ball and place on a cookie sheet lined w/ parchment paper.  A regular sized cookie sheet should hold 12 cookies, make sure they are spread 1 1/2 to 2 inches apart. Place in the oven for about 11 minutes.

 The key here is to take them out when they look almost done because they will continue to cook and harden when you take them out.  I usually judge it by when they look ready but feel slightly raw.

(5) Taken them out and sprinkle with a little sugar when they’re hot, let cool and serve!

Happy 60th Birthday to my amazing mom! As a tribute to her, today’s post is a Blondie recipe….she’s the iconic blond in my family! Love you so much ‚ô•


(3/4) c. Sugar
(3/4) c. Brown Sugar
(1) c. Flour
(1 1/4) sticks butter (eqiv to 5/8 c.)
(1)  Egg
(1) Tbsp. Vanilla
(1 1/4) c. Semi Sweet or Milk Chocolate Chips
(1/4 tsp.) Salt

Directions Oven @ 350

1. Combine Sugars and butter, Mix until smooth

2. Add egg and vanilla (do not over mix)

3.  Add the remainder of the ingredients and mix until incorporated completely



4. Line a medium sized cake/brownie pan with parchment paper and spray with non stick spray.

5. Bake in oven for approx 30 minutes or until the top of the blondies are golden.

6. ¬†Let these hot blondes cool¬†completely or you’ll have a hard time cutting (they’re pretty gooey!)

7. ¬†Cut up and serve! You should get about 12small/medium sized blondies ūüôā

Me & The Birthday Blond


Three ingredients, no oven required, and easy on the waist line-what could be better? Not much. ¬†Most of ¬†us are used to traditional cereal treats made with plain jane rice crispies. However, you can use any cereal you’re into to make this favorite snack. What a great way to get rid of that old box of cereal sitting your pantry about to expire! ¬†I made mine two ways. ¬†First, with my favorite cereal – cinnamon toast crunch and second, with cocoa flavored rice crispy treats, putting a spin on an old favorite.


(1) Bag or 10 oz. Marshmallows
(6 c.) Cereal
(3) tbsp. Butter (You can use I can’t believe it’s not butter! to make it more low fat)


(1) Melt the butter in a large pot on medium high heat.

(2) Next add the marshmallows and cereal.  Stir until the marshmallows have fully melted and all the ingredients are fully incorporated.

(3) Line a cake pan with parchment paper and spray with non stick spray.

(4) Using a nonstick spatula, press  the mixture down into the pan and let cool for 15-20 minutes or until fully hardened, cut into 12 even squares and enjoy!

I wrapped mine up individually in plastic wrap and took them to the movies ¬†as a snack for everyone to enjoy ūüėČ

I made this cake for my nephews birthday. ¬†I can’t believe I’ve been an aunt for 11 years already! ¬†He loves anything apple related (the company not the fruit¬†unfortunately) and personally requested I make his cake this year. ¬†I knew I couldn’t¬†disappoint. ¬†Because the apps themselves took awhile to decorate the frosting and cake mix is store bought from a bake shop near my house that makes their owns frostings/cake mixes.

The inside of the cake is a double chocolate.  I made the cake, cooled and set aside for later.

I created the apps out of this square muffin pan that has slots shaped like apps. I filled them up halfway and once cooled flipped them over and worked on their bottoms for a straight surface.

I next created the apps. ¬†I suggest creating a work station with tons of butcher paper under you so you don’t make a huge mess. The apps are: (in order from right to left) mail, google maps, camera, weather, ipod, clock, calculator, notepad, phone, facebook app, and sms/text center.

Lastly, I  covered the base of the cake with black frosting which I made out of butter-cream chocolate frosting and black food coloring. I then placed the apps on top and creating small cuts on the top and bottom as the on/off and navigation button.

Tech fans & Foodies Rejoice! Happy Birthday Daniel!

Peanut Butter Cups

Peanut Butter is one of my favorite things in the world. ¬† Therefore it’s no surprise that this guy to the left is one of my favorite treats. ¬†Peanut Butter Cups might look hard to make, but truthfully, this was one of the easiest desserts I’ve made in quite some time. The assembly time is super fast! Enjoy and be sure to cast in your vote for my next dessert on my Facebook Fan Page ‚ô• See Link ->

The pieces for this Reeses Makes 12

2 c. Milk Chocolate Chips
1/3 c. Honey Graham Crackers
1/2 c. Confectioners Sugar
1/4 c. Butter
1/4 c. Peanut Butter
2 Tbsp Vegetable Shortening


Can’t Stop @ Just One
Note: Don’t get threatened at Step 3 It’s not that difficult!

(1) Place mini paper cups in a mini muffin pan and spray with pam. ¬†You can put them in a regular muffin pan if you don’t have a mini one, but you’re not going to have as good stability.

(2) Create a double broiler by heating up water in a small pot, once boiling place a heatproof bowl on top.  Place the chocolate chips and shortening in the bowl.  Stir frequently until completely melted. Keep the pot on the stove and re heat the water for step 4.

(3) Using a food brush, brush the melted chocolate inside the mini muffin paper cups, make sure ¬†every nook is covered with chocolate. ¬†Be generous here-you’re essentially making the crust of the PB cup. ¬†Place a small spoonful on the bottom and spread evenly so you get that perfect bottom. Place in fridge until chocolate fully hardens. Set left over chocolate aside for step 6.


(4) Turn off the heat on the stove. Grab another heat-proof bowl and place peanut butter and butter inside.  Stir occasionally until both are fully melted and mixed. When done, take bowl off the heat and re-boil the pot for step 6.


(5) Add confectioners sugar and crushed graham crackers to the peanut butter mixture.  Mix until well incorporated. Spoon and press down peanut butter into hardened  chocolate cups leaving some room on the top for the chocolate topping.  Try to get a leveled layer of peanut butter  so your cups stay flat on top. You might have peanut butter left over.


(6) Turn off boiling water and place the set aside melted chocolate from step 1 on top of the water to re-smooth.  Once ready brush chocolate on the top of cups closing the peanut butter cup fully in chocolate. Place in fridge until completely hardened.



(7) Once hardened peel off paper from cups, the first  tear might be tough-but once you get the first tear its easy to pull off.

(8) Take a bite & Enjoy!! 5 out of 5 who tried them said they tasted better than the real thing-you decide!



My Niece’s Birthday Cake

My first post had to be about a cake I made back in August of this year for my niece Kayla. Because shes a baker in training and her birthday gift was all things baking related I knew her cake would have to be a knock out. I searched around online for hours and found a picture of a cake that I wanted to work off of. I had no idea what was in it, what they used, but just the concept was enough to get me started. ¬† The ingridents of this cake are simple enough (You’ll need a spatula and 2 9 inch pans):

(1) Yellow Store-Bought Cake Mix- See box for extra ingredients neccessary

(1) Pack of Jelly Belly Cold Stone Creamery Jelly Beans

(2) Store-Bought Strawberry Frosting

(2) Bars of cookies n’ cream Hershey’s Chocolate Bar

(1) Chocolate Chip Sprinkles

Directions: Follow the ¬†instructions on the back of the cake mix box. ¬† Split mix into (2) 9″ inch pans. ¬†Let cool for at least 2 hours. ¬†When ready use a spatula to ice one of the ¬†cakes with frosting. ¬†Think of the frosting as glue and make sure you get a good amount on the top. ¬†(Bakers trick: using a bread knife cut a very slight indentation into the cake so you’ll get a better layer of frosting). ¬†Put the second cake on top and frost the top and the whole cake around. ¬†Break off¬†pieces¬†of the¬†Hershey¬†candy bar and create a “brick wall” around the cake up to the top layer (see below). ¬†Use your finger to place chocolate sprinkles in between. Place jelly beans on top of cake and enjoy!

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