gooey goodness!

i went a little overboard the other day at the supermarket and decided to buy ENORMOUS bags of chocolate chips, white chocolate chips and marshmallows. everything i bake for the next week or so will contain all or one of these ingredients – the first thing that i made was these magnificent, gooey cookies. they might sound like they’re too sweet, but trust me, they’re just right.



  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/3 cup cocoa
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 cup white chocolate chips
  • 1/4 cup marshmallow

preheat oven to 350.

cream together butter and sugar. add egg and vanilla, beat.

in a separate bowl combine flour, cocoa, salt and baking soda.

combine the wet and dry ingredients.

stir in white chips and marshmallows.

scoop 1tbs rounds onto cookie sheet.

bake 9 mins.



thank you!

thank you warmtoastymuffins for nominating me for the “baking enthusiest” award! HOW COOL!!!! go check out her blog, she won last year! ❤

chocolate cranberry dream blondies!

these blondies are sweet, chewy and amazing. while benny was eating one he said to me, “seriously, every bite is perfect!” and he is right! these delightful treats are not only the best treat ever, but are also really, really easy to make. the hardest part for me is not eating them all.



  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 tbs and 1/2 tsp vanilla
  • 2 1/4 cup flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 cup chocolate chips
  • 3/4 cup mini marshmallows
  • 1/2 cup cranberries

preheat oven to 350.

in a small bowl combine flour, baking soda and salt. set aside.

in a separate mixing bowl cream together butter and sugars. once fluffy, add eggs and vanilla and mix.

pour flour mixture into your wet mixture until just mixed.

stir in chocolate chips, marshmallows and cranberries.

spread mix in a jelly roll pan with 1″ sides.

bake for 25 minutes.


butter marinara!

i don’t know about you, but my favorite comfort food is pasta with marinara sauce. be it a cold day, a long day or really any day, it will always hit the spot. i found this recipe a long time ago in a cookbook by marcella hazan and have been following it ever since. i haven’t looked at that recipe in a LONG time and i’m sure that i no longer follow it properly, so, here is mine! i like to pair it with some penne pasta – al dente – and parmesan cheese.



  • one can peeled tomatoes
  • 5 tbs butter
  • 1/2 white onion
  • salt and pepper to taste
  • basil

pour canned tomatoes into large saucepot.

place the butter and onion (not cut) in the pot.

sprinkle some basil on top (i usually cover the top but not heavily).

add salt and pepper to taste.

simmer 45 mins, squish the tomatoes every now and again with the back of a wooden spoon

remove onion and ENJOY

steamed artichokes and honey mustard dip!

today i went to fubon, an asian market in portland, because my friend wanted to get his girlfriend some hello kitty stuff and i needed some frozen dumplings. when we were walking through the produce section, i noticed that their selection of artichokes looked a lot more fresh than the artichokes i had seen at safeway the other day. then, my friend pointed out that they were only 89 cents and i was sold. i bought four. when i got home, i steamed up one for me and one for benny and served it with a homemade honey mustard.

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  • 2 artichokes
  • 4 cloves of garlic
  • 2 tbs oliveoil
  • 1/4 cup mayo
  • 1 tbs honey
  • 1tbs yellow mustard
  • 1 tbs lemon

cut the tops and stem off of your artichoke and also clip the top off of each leaf.

rub 1tbs olive oil on/in each artichoke and stick 2 cloves of garlic in each

boil water in a large saucepan w/ steaming tray

steam artichokes for 45 mins

in the meantime, mix mayo, honey and yellow mustard until smooth, then, add lemon.

dip leaves and heart into your sauce and enjoy!

coconut oil coffee!

running out of milk is pretty much the worst thing ever!!!!! this morning, i wanted coffee but had no milk. i had heard about people putting coconut oil in their coffee and personally had tried in the past by just adding a tablespoon into my mug but was always left with a cup of greasy, weird coffee. after googling and googling the subject, i came across a universal solution! BLEND IT!

i made my coffee, as usual, in my french press. while the water was boiling, i set up the blender with 3 tbs coconut oil and 2.5 tbs sugar. when the coffee was ready i poured it into the blender and blended until the liquid was frothy, then poured into mugs for benny and me to enjoy. the result was a creamy, sweet coffee, just like i had hoped for!


honey gingersnaps!

i am running down to pretty much the last drop of EVERYTHING in my kitchen. i have no butter, no milk, no brown sugar. it’s so cold outside, i don’t want to make a run to the store. my fiance and i got pizza take out but afterward, i was craving some sweets! knowing that i didn’t really have anything to bake with, i whipped together this little recipe for honey gingersnaps using honey in place of brown sugar and coconut oil for butter. if you don’t keep coconut oil in your house, you can substitute measurement for measurement for butter, although, i’d recommend buying some coconut oil, it does so many things!!! it is good in coffee, gets rid of dandruff, makes a good nighttime moisturizer, the list goes on and on. in my case, having coconut oil allowed me the pleasure of baking on this cold evening.  the cookies turned out sort of chewy, sort of crunchy and i personally, enjoyed them with nutella and a cup of coffee.

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  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup coconut oil
  • 1/8 cup honey
  • cinnamon and sugar to roll dough in

preheat oven to 400

in a large mixing bowl, blend egg, sugar and coconut oil until smooth

in another bowl, sift flour, baking soda, ginger, cinnamon and salt

add dry ingredients to wet ingredients, mixing as you go, until just mixed

dough will be pretty shiny and sticky – refrigerate for a little while to make it easier to shape

form tbs sized balls and roll in cinnamon sugar. place 2 inches apart on parchment lined baking sheet

bake 10-11 min

chocolate UFO cookies!

i still had some cookie dough left over from the chocolate strawberry creme pies so i made a few of these mini cookies!! i didn’t have any marshmallow left, so i used some chocolate frosting that i had laying around and some cute star sprinkles! i think these would be ADORABLE for a kids birthday – hell – my birthday!

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chocolate strawberry creme pies!

chocolate strawberry creme pies!

these little cookie sandwiches are easy to make, delicious and adorable. i made a small batch for me and benny last night and there are none left this morning! SO GOOD. the cookies are chewy, kind of like the packaged oatmeal creme pies but SO much better. i really love chocolate and strawberry combinations but i’m sure, if you wanted, you could change the filling to be any frosting of your choice! i just made a simple marshmallow creme using strawberry fluff.

makes 10 sandwiches

-1/2 cup + 1tbs butter
-1 cup sugar
-1/4 cup cocoa powder
-1 egg
-1 cup flour
-1 tsp vanilla extract
-1/2 tsp baking soda
-1/4 tsp salt
-2 oz chocolate, chopped ultra fine

-1/4 cup strawberry fluff
-2 1/2 tbs butter
-2 tbs powdered sugar

preheat oven to 350

creme together butter and sugar

add egg and vanilla extract, beat with mixer until smooth

in a separate bowl, mix flour, cocoa powder, baking soda and chocolate slivers

gradually add/mix your dry ingredients until just mixed

scoop tsp sized balls of dough onto parchment lined baking sheet and bake for 9-11 mins (i did two sheets of 10 to make 20 sandwiches)

cool on wire rack completely

blend all ingredients together using a hand mixer for about 3 minutes or until smooth

place a tsp sized dollop on 10 cookies and add top cookie


mac and cheese please!

last night i made some macaroni and cheese so i figured i could post the recipe here. it’s nothing special, just simple baked mac and cheese, but everyone who ate it, loved it! today when benny had some friends over, i fed them some of the leftovers and it was still a hit after being reheated. if you ask me, that makes a good mac and cheese! hope you like it too!


  • 8 oz macaroni pasta
  • 4tbs and one sliver butter
  • 2.5 cups milk
  • 2 cups sharp cheddar cheese
  • 2tbs butter
  • 1/2 cup panko breadcrumbs

preheat oven to 350.

boil elbow macaroni in water for about 8-10 minutes, drain.

in the meantime, melt 4 tbs butter over medium heat. add flour and stir til frothy. next, add your milk and cheese, stirring frequently until you have a thick, smooth sauce.

heat a small pan and melt sliver of butter. add panko bread crumbs to brown.

place macaroni in a casserole dish and cover with sauce. sprinkle your bread crumbs over the top and place in oven for 30 minutes.