Chocolate Chip Marbled Cookies

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1 cup butter, softened
1 cup granulated sugar
1 cup dark brown sugar
2 egg yolks
1 egg
1 tbsp pure vanilla extract
1 cup pastry flour
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
1/2 tsp cinnamon (Hmmm)
1/2 tsp salt
1 cup milk chocolate chunks
1 cup dark chocolate chunks
3 oz bittersweet chocolate, melted & cooled slightly (for the double chocolate dough)

Preheat oven to 350F degrees or 325F degrees convection.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and dark brown sugar; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.

Scrape down the sides of the bowl and add the egg & egg yolks one at a time, beating until combined between each addition. Once all the eggs have been added, add the vanilla and beat until fluffy – about 1 minute.

In a small bowl, whisk together flours, baking soda, baking powder, cornstarch, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want.

Remove half of the batter from the mixer bowl and place in a separate bowl. Add in half o the milk and dark chocolate chunks, mixing in with a spatula to combined. Wrap dough in plastic wrap and set in the refrigerator to chill overnight.

Add the melted bittersweet chocolate to the bowl of the stand mixer with the remaining dough and beat on medium until combined. Add in the remaining chocolate chunks. Wrap dough in plastic wrap and set in the refrigerator to chill overnight.

Once your dough has chilled overnight, remove it from the fridge and allow it to come to room temp for about 30 minutes. Now you are ready to marble your dough. Use a spoon to scoop the plain and chocolate doughs into 1/2 tbsp portions and set them out on a piece of parchment paper. Once you have scooped all your dough, begin to arrange different doughs back together, alternating chocolate with plain, to create a large marbled cookie dough disk. Once you have marbled your dough to your liking, you are ready to scoop.

Using a cookie scoop, scoop your batter out into about 2 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 9 onto each tray.

Set your cookie sheets in the freezer for a quick 15 minutes to set up a bit – If you have the time. If not then just proceed to baking them. I just find that setting them in the freezer for a few minutes helps to give them those gorgeous crackly tops.

Bake for 10-12 minutes or until the edges are golden and set. Remove from the oven and place on a cooling rack to cool for at least 5 minutes before serving.

Recipe from The Sweet and Simple Kitchen 

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Swedish Waffles

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2 eggs – separate the yolk and whites
1 cup sour cream (or buttermilk)
1/3 cup melted better
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda (mix with a bit of water)
3 teaspoons milk

Beat the egg yolk and mix in sour cream, flour, melted butter, salt and baking soda/water mix and the milk.

Beat the egg whites separately until light and fluffy and fold into batter. Bake in a waffle iron.

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Buttermilk Biscuits

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2 cups all purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cubed butter
3/4 cup (more or less if needed) milk

Preheat oven to 425 °F.

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of pan and place biscuits in pan. Bake for 11 minutes or until golden brown.



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Another Brownie Recipe

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I found this yummy looking brownie recipe at A Bountiful Kitchen.
⅓ cup Dutch processed cocoa (you can use regular cocoa)
½ cup plus 2 tablespoon boiling water
2 oz. unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla
2½ cups sugar
1¾ cups all purpose flour
¾ teaspoon salt
4-6 oz. bittersweet or semi sweet chocolate, cut into ½ inch pieces ( I often omit these and add ½ cup of chopped nuts)


Place rack on middle rack in oven. Preheat oven to 350.
Make a foil liner for a 9x 13 pan by turning the baking pan pan upside down. Tear a piece of foil the length of the pan, leaving extra (about 2 inches) hanging down on both ends. Form the foil over the outside of the pan, Then flip the pan over, and place the molded foil to the inside of the pan. Spray the foil with cooking spray.
Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Mixture may look curdled at this point.

Add eggs, egg yolks and vanilla. Continue to whisk until smooth. Whisk in sugar until fully incorporated. Using rubber spatula, fold in flour, salt and bittersweet chocolate all at once, taking care to not over mix.
Scrape batter into prepared pan and bake until toothpick inserted in center comes out with a few moist crumbs attached, about 30-40 minutes. Do not over cook. Transfer pan to wire rack and let cool completely, about 1 to 1½ hours. Remove from pan using foil liner to lift brownies out of pan. Cut when cooled.

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Ruby Snap Chocolate Peppermint Cookies

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Ruby Snap is a fun and fabulous cookie place in Salt Lake- I found this recipe on I will post a photo when I make them…

• 1/2 cup butter, softened

•3/4 cup sugar

•1/2 cup packed brown sugar

•1 large egg

•1/2 cup sour cream

•1 teaspoon vanilla extract

•1-3/4 cups all-purpose flour

•1/2 cup baking cocoa (less for a lighter cookie, more for a heavier cookie)

•1 teaspoon baking powder

•1/2 teaspoon baking soda

•1/4 teaspoon salt


In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until set. Cool for 15-20 completely before frosting. Yield: about 3 dozen.

Buttercream Frosting Ingredients

•1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.

•3-4 cups confectioners (powdered) sugar, SIFTED

•1/4 teaspoon table salt

•1 tablespoon vanilla extract

•up to 4 tablespoons milk or heavy cream

•1 drop of peppermint oil (peppermint is strong)

Buttercream Frosting Directions

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, drop of peppermint oil, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Frost cooled cookies with peppermint frosting and top with your favorite mint or crushed candy canes.

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Pumpkin Banana Muffins

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3 eggs
About 1/2 can of pumpkin
Mashed bananas 2 or 3 (the combined bananas and pumpkin should equal 15 oz)
1/2 cup canola or vegetable oil
1/2 cup applesauce
1 cup sugar
2 1/2 cups flour
1 teaspoon pumpkin pie spice (add an additional teaspoon if you like more spice)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

-Heat oven to 400 degrees.
-Beat the eggs, oil, bananas, pumpkin, and applesauce together. Add the sugar and blend well.
-Add the flour, pumpkin pie spice, baking soda and powder, salt. Mix gently just until the flour disappears.
-Line a muffin pan with paper liners or grease with cooking spray.
-Scoop the batter (it will be thick) into each muffin cup until the cup is almost full (about 1/4 inch to the top) I use a 2 1/2 inch scoop filled. I get about 20 muffins total.
Bake at 400 for about 15-17 minutes or until toothpick inserted in center of muffin comes out with a few moist crumbs attached, or the muffin springs back when touched lightly.
Remove and let cool.

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Asian Zucchini Noodle Salad

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We just ate this delicious salad at Allyson’s. I loved it she found it at  Simply Recipes. Here’s the link


3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)

1/3 cup seasoned rice vinegar*
2 Tbsp olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

1 Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer’s directions. You should have 5 to 6 cups of “zoodles”. Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.
Many of the noodles are quite long, so you’ll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
2 Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
3 Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
4 Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
Serve immediately.

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Southwest Pasta Salad

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Today I was looking for a yummy pasta salad to go with Lindsey’s Barbecue Chicken Sandwiches. I found this recipe at Chelsea’s Messy Apron– It is so yummy!


  • 2 cups mini pasta (measured when dry, I used shells but it would be great with mini bow tie pasta)
  • 1 cup frozen corn
  • 1 cup black beans
  • 3/4 cup assorted sweet bell peppers*
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, (optional)
  • 1/4 cup packed cilantro (~1/3 a bunch), finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 5 tablespoons squeezed fresh lime juice
  • 1 teaspoon white sugar
  • 1/4 teaspoon garlic powder
  • 1 and 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt


  1. Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
  2. Drain the pasta and rinse it with cold water.
  3. Darin and rinse the black beans. Chop the peppers, I used 1/2 of a green pepper and 1/2 of a red pepper because that is what I had. Halve the cherry tomatoes. I seeded and chopped up two tomatoes because we were out of cherry tomatoes.
  4. Finely chop up the red onion and cilantro.
  5. Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro.
  6. In a resealable jar, combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (You may not want to use all the dressing – so add it slowly. I used about half and saved the rest because i know it will need to be freshened up tomorrow. Anyway, it would be good on a green salad, too).
  7. To make ahead: mix all the ingredients and the dressing separate. Store in airtight containers in the fridge and then combine when ready to eat.
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5 Minute Homemade Hot Fudge

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I found this yummy and very easy recipe here- Say Yes

1 stick of butter
8 T cocoa powder (I like dark)
1 1/3 cup sugar
1 cup evaporated milk
1 t vanilla

Bring butter and milk to a slow boil and then add in dry ingredients. Cook on low until it coats the back of a spoon (3 or 4 minutes). Add vanilla last. It stays good in the fridge for like, forever. Seriously. When everything else has spoiled this fudge sauce will still be good! Just pop it in the microwave for about 30 seconds.

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Chocolate Sauce

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1 can (12 oz) evaporated milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup sugar
1 tablespoon butter or margarine
1 teaspoon vanilla


In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.

Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.

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