It’s Cake Time!

I found this gem of a recipes on group recipe. It’s 5 minute cake in a mug, it’s so good but so dangerous… cake in five minutes, my butt will never forgive me. I’ve made the chocolate and vanilla (i added strawberries) so far, but I can’t wait to try the carrot!

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Milk dud cookies!

Since I took so long with the pumpkin cookie pictures, I also have Milk Dud cookies! I actually don’t know where the recipe came from because I took a picture of it with my phone from a magazine and I can’t tell which magazine it is… maybe taste of home? They’re like your favorite peanut butter cookie recipe with a chewy center. This all came about because one of my friends and I went Halloween candy spelunking- which is shopping for clearanced candy the day after Halloween- and I got myself a nice big bag of Milk Duds.


  • 1/2 c softened butter
  • 1/2 c peanut butter
  • 1/2 c brown sugar
  • 1/2 c white sugar (plus extra for rolling dough in)
  • 1 egg
  • 1 1/2 c flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • about 30 milk duds (one for each cookie)


First mix together butter, peanut butter, and sugars until fluffy and lighter in color. Add the egg, mix again. Then add the dry ingredients, mix until combined.


Chill the dough in the fridge for a half hour so it’s easier to work with, or if your impatient like me and have room in your freezer, freeze for ten minutes. Roll the dough into one inch balls, I used my thumb tip to knuckle as a measurement guide. Stuff each of those sweet little balls with a milk dud, and roll in sugar.


Bake at 375 degrees for ten minutes and you’ve got a some seriously good cookies! I might make these again with a chocolate cookie. I experimented with putting Reeses cups in them, but they didn’t melt as well as the milk duds did and made the cookies look a little lumpy. The chocolate caramel center is hard to see, but I promise it’s there! And sorry about the picture quality, I took these with my phone because I couldn’t find my camera. 

Have questions/comments? Ask me anything!


iced pumpkin cookies! and other stuff!

So I’ve had an unhealthy obsession with watching food network recently… on the plus side, it’s inspired me to do more “real food” cooking, on the down side, less baking.

I will soon be making this gooey butter cake. It’s not the healthiest recipe in the world, which that doesn’t surprise me seeing as it’s coming from Paula Deen, the queen of butter. But! My aunt told me this recipe is to die for and it might possibly be one of my mom’s favorite childhood desserts… so that means I have to make it, right? right.

I’m also making my kick butt tiramisu for my best friend’s birthday this week. My recipe is from a Disney World cookbook so you know good. My problem with making tiramisu is that i tend to inhale the mascarpone cheese while I’m making it, it’s just soooooooo good, especially with strawberries, yum yum!

Speaking of birthdays, I had one! Yay for an excuse to eat cake! And eat cake I did, my boyfriend decided to pull an ace of cakes on me and made a Hogwarts cake (pictures coming soon!) I also got the new Taste of Home cookbook and the Cupcake Deck which really really cute and I’m dying to try some of the recipes. 

Ok blah blah yadda yadda, let’s get to the good stuff: iced pumpkin cookies!!


First things first gather ingredients, which is something I just started doing. Far too often do I end up going on an emergency Walmart run because I’m mid-recipe and realize I don’t have enough flour/sugar/butter/something necessary. The first thing you’ll wanna do is cream together the butter and sugar in a big bowl until it’s light and fluffy. Then add your pumpkin, eggs, and vanilla and mix it all up again.


Next mix up the dry ingredients in a medium bowl. The recipe calls for a whole bunch of spices, instead I used 1 1/2 tsp each of cinnamon and pumpkin pie spice. Add the flour mixture into the pumpkin mixture, mix until combined. It looks all ripply and fun, this is where I have to take caution though because I could take a spoon and just eat it straight from the bowl. There’s something so comforting in a big spoonful of cookie dough, or five… 


Take your dough and drop it onto a cookie sheet with a tablespoon, the dough is very sticky. If you plan on icing them (which is my favorite kind) I suggest using the back of the spoon to make a little indent to hold the frosting and that way it doesn’t drip off the cookies like mine did. Put them in a 350 degree oven for 15-20 min. While they’re baking make your icing and chop your nuts. You can put wax paper (or something similar) under your cooling rack so you don’t make a mess while you ice these. I like to put chopped pecans on mine but it’s up to you.

And viola! You have soft, cakey cookies that are simply the essence of fall. Don’t store these in an airtight container or they’ll mushy because they’re so moist. Not that you’ll have a need to store them, in my house they never last more than two days. And by no means do you have to have icing or nuts, my moms favorite variation is a 1/2 cup each of dried cranberries and pecans mixed into the batter (she thinks the icing makes the cookies too sweet). They’re very good plain as well, it’s all a matter of your taste.

Next recipe I’ll be posting pictures of is Banana Bread Brownie Bites from Picky Palate’s blog and probably the aforementioned tiramisu. Stay tuned, and if you have any questions, ask me anything!


hello there my sweeties!

Sorry I haven’t updated, but school started and chaos ensued and I didn’t have a lot of time to bake. Recipes I did try are:

  • Iced Pumpkin Cookies (pictures coming soon)
    These are delicious and I already have friends requesting I make more. They’re so soft and nummy.
  • Carrot Cake Mini and Ginormous Cupcakes filled/topped with Cream Cheese Icing

    Carrot cake is my boyfriend’s and my mom’s favorite, so naturally my recipe is kick butt (I’ll share it some other time). I got a ginormous cupcake pan from Michael’s and filled the larger ones with icing. There was enough leftover to make a pan full of minis too!
  • Apple Cake
    I went apple picking a few weeks ago so, naturally I had to bake something with all those apples. I love all the variations for toppings they give you, but I never got around to making a topping for it. Still, it was so good it was gone in two days, ‘nuff said. 
  • Peach Dump Cake 
    I make this recipe CONSTANTLY. Whenever my boyfriend has friends over he asks me to make this, and I really don’t mind because it’s just soooo easy and soooooooo good. Despite the name sounding a bit unattractive, it’s called a dump cake because you literally dump all the ingredients in, one after another. I stock up on the ingredients when they go on sale so I always have them on hand.

So here ya go, this should suffice for a little while, I have some more apples left so hopefully an apple crisp! or pie! or mini pies (I really want to try those)! Also my birthday is coming up soon so expect cupcakes aaaand maybe oreo truffles? I will try not to be so lazy and take more pictures. When I find my elusive camera wire I’ll post pictures from the iced pumpkin cookies.

I have my first personal bake sale coming up at the end of November so I’ll be sharing that as well :) It’s for a friends jewelry party so I have to come up with some good recipes that I can make big batches with. I know I’ll be making truffles but I might also  do the mason jar cookie mix method because it’s easy and cute to package. Let me know if you have any advice/tips/feedback on selling baked goods, it’s my first go at it! 

Leave your comments in the ask me anything section! 


Kitchen-wise, I’d say my Mickey Mouse measuring cups from Disney… they’re so cute!

Overall though that’s a pretty difficult choice ;) but keeping it PG, I guess my laptop because I am a graphic designer and I do a lot of computer work and web browsing (and recipe finding!).

Blueberry Pear Bread

My neighbors across the street have a pear tree and last week they sent over a nice size bag of them. Now I don’t know how many people like eating pears, but I don’t, probably because I feel like I’m eating a grainy, weird tasting apple. Anyway, I didn’t want them to go bad so I took my favorite bread/muffin recipe and adapted it to be used with a plethora of pears. It’s written to be used with strawberries but I’ve also made it with blueberries, peaches (fresh and canned), and apples with great success. You can try it with any fruit combination you desire, the only one I wouldn’t use is bananas but that’s because I have my mom’s kick butt recipe. I doubled my batch because I wanted to make muffins and send some pear lovin’ back to my neighbors, so keep that in mind when the pictures don’t match the recipe proportions.

You start by preparing your pears, they need to be washed, peeled and the stems cut off. Just watch yourself while your peeling and don’t mistake your thumb for the pear like I did… ouch. Band-Aid break and then I’m on to step two.

You want to core out and cut off any bad parts, then slice-em and dice-em. I saw a recipe online that called for grating the pears so if you wanna try that then go right ahead, it might be easier. I didn’t have quite enough pears to double the batch so I used blueberries for the rest, roughly 4 cups of pear and 2 cups of blueberries. Add your pears and washed blueberries into one big bowl, depending on how tart your fruit is you may want to add some sugar and toss them around to coat.


Now onto the dry ingredients. Mix it all up good in a big bowl and make a well in the middle when you’re done. I usually used half brown, half white sugar in whatever recipe I bake and if I have it on hand I will sub one-third whole wheat flour for regular.

Mix up your wet ingredients well in a separate bowl, then pour it into you’re dry well. I only use 1/4 cup oil and for the rest I use applesauce to make it healthier, plus you can’t taste the difference and it keeps your bread moist. Mix them up a little bit and then add your fruit and nuts. Stir them all up together until you can’t see anymore dry ingredients, if you over mix it your bread/muffins will be flat.

Pour the batter into your prepared pans. I didn’t have enough nuts to go into the batter, so I made a pecan streusel topping using brown sugar, flour, butter, and you guessed it-pecans to go on top of the muffins and one loaf of bread. throw the loaves in a 350 F oven for an hour-1hr 15min (muffins bake at 400 F for 15-20min) and TADA you have yummy scrumptious bread. We had company over and it was devoured before I could go back for seconds, so yeah, its good.


Hope you enjoy it, here’s the link to the printable version of the original recipe for Strawberry Bread. Please keep in mind: I doubled my batch, and made quite a few substitutions. Let me know how yours turns out if you tried it! If you have any questions please leave a comment in the ask me anything section! :)


This is my sinfully indulgent baking blog where I share the wonderful, hot sticky mess that is my baking process. Mostly pictures, but I’ll post links to whatever recipes I try and include the alterations I make.

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