Chocolate Chip Cookies

If you like crunchy cookies, you’ll want to skip this recipe. This isn’t for you. But, if you like soft, melt in your mouth totally chocolatey chocolate chip cookies, then these are just up your alley.

I’m very particular with my chocolate chip cookies. If they’re too crunchy, airy, or not enough chocolate they’ll head straight to the “fail” category. They need the prefect density, just enough butter to keep them moist, and each bite needs to contain a mouthful of chocolate chips. This is the only recipe I’ve used for the past several years, and I’m happy to say it will continue to be my “go-to” for chocolate chip cookies. Enjoy!


-3/4 cup unsalted butter, softened 
-3/4 cup  packed brown sugar 
-1/4 cup granulated sugar 
-1 egg 
-2 teaspoons vanilla extract 
-2 cups all purpose flour 
-2 teaspoons cornstarch 
-1 teaspoon baking soda 
-1/2 teaspoon  salt 
-1 1/2 cups semi-sweet chocolate chips

1.  Preheat oven to 350 degrees.
2.  Cream together butter and white sugar until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in brown sugar, then stir in chocolate chips.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a greased baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes, I only needed 9 minutes for mine)
5.  Let cool on the sheet for 5 minutes. Remove from baking sheet and let cool completely.  

Source: Apple a Day

Strawberry Coffee Cake Mini Muffins

I love little treats that are the perfect pairing to my morning cup of coffee. I didn’t want a big ole muffin, which is just an excuse to eat a cupcake for breakfast. The strawberries keep these little guys fresh and light, and who doesn’t love the smell of freshly baking brown sugar and cinnamon streusel in the morning?!

– 1/4 cup softened butter
– 3/4 cup white sugar
– 1 large egg
– 1 teaspoon vanilla
– 1 1/2 cup flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 1/2 cups finely chopped strawberries (make sure they’re small since these are going in mini muffins!)

– 1/4 butter, melted
– 1/3 cup flour
– 1/4 cup dark brown sugar
– 1/4 cup white sugar
– 1 teaspoon cinnamon

1. Heat oven to 350. Either line the mini muffin pan with paper liners or grease very well.

2. In a large bowl, combine the butter and sugar. Stir in the egg and vanilla.

3. In another bowl, combine the flour, baking powder, and salt. Alternate adding this mixture and the milk to the butter bowl. Stir until everything is combined. Lastly, stir in the strawberries. Spoon batter into muffin tins.

4. Combine all the topping ingredients. Sprinkle generously over muffins and then bake for 15 minutes.

Source: The Comfort of Cooking

Pico de Gallo

As I sit here the day after we were pummeled by a foot a snow I’m reminiscing about our honeymoon to Riviera Maya a few months ago. Noshing on pico de gallo poolside, sipping a stiff margarita, and soaking up entirely too much sun.

I could eat this stuff everyday. Super fresh, zesty from the lime, and just enough heat from the red onions and jalapenos. I highly recommend enjoying this with authentic Mexican tortilla chips and a stiff margarita or three.

– 5 Roma tomatoes, seeded and finely diced
– 1/2 large red onion, finely diced
– 1 jalapeno, seeded and chopped finely
– 1/2 bunch of cilantro chopped finely
– 3 garlic cloves, minced
– 1/2 of a large line, juiced
– salt and pepper to taste

1. Mix the tomatoes, red onions, jalapeno, cilantro, and garlic together. Add the lime juice, and salt in pepper. Stir to coat.

That’s it!

Source: The Girl Who Ate Everything 

No Bake Cookie Dough Bites

Now you can enjoy cookie dough without that whole salmonella risk thing.

Although, I have to say, as paranoid as I am of getting a foodborne illness I’ve never once worried about eating raw cookie dough or brownie batter. Not ummm, like I do it all that often.

– 1/3 cup butter, softened
– 1/3 brown sugar
– 2 teaspoons vanilla
– 1 cup flour
– 1 teaspoon white sugar
– 3/4 cup semi-sweet chocolate chips
– 2 cups semi-sweet chocolate chips

1. Line a baking sheet with wax paper. In a bowl mix the butter, brown sugar, and vanilla. Slowly stir in the flour and white sugar and mix until it reaches cookie dough consistency. I’ve had to use my hands towards the end in a kneading fashion. Stir in 3/4 cup chocolate chips. Form 1 inch balls and place them on the wax paper pan and freeze for 15-30 minutes.

2. Over a double boiler melt the 2 cups of chocolate chips. Dip the cookie dough balls in the chocolate until completely covered then place back on the wax paper. Place back in the freezer until hardened. Feel free to add toppings like sprinkles, sea salt, cookie crumbs or nuts!

Source: I Heart Naptime