Chocolate Cobbler

If you love chocolate, you’re sure to love this recipe! Mouth watering, delicious, melty chocolate cobbler. I made this a few weeks ago for my family and since then my mom made it for a couple she and my dad had over. After the first bite my mom’s friend exclaimed “oh, you are my new best friend.” So…this cobbler is directly linked to winning new friends. I’m only slightly kidding ha! Enjoy 🙂

I found this recipe on Pinterest (it is called My Granny’s Chocolate Cobbler by Sooz Hawkins) and you can find it here.

Chocolate Cobbler

Preparation: 10-15 minutes

Cook: 40 minutes


  • 1 cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ÂĽ teaspoons Salt
  • 7 Tablespoons Cocoa Powder, Divided
  • 1-ÂĽ cup Sugar, Divided
  • ½ cups Milk
  • â…“ cups Melted Butter
  • 1-½ teaspoon Vanilla Extract
  • ½ cups Light Brown Sugar, Packed
  • 1-½ cup Hot Tap Water


Preheat the oven to 350 degrees. Combine the flour, baking powder, salt, 3 tablespoons cocoa powder, and 3/4 cup of the white sugar in a medium size bowl. Melt the butter and add it to the dry mixture along with the milk and vanilla. Stir until smooth and pour mixture into an ungreased 8 inch baking dish. In a separate bowl combine the remaining white sugar (1/2 cup), brown sugar, and the remaining cocoa powder (4 tablespoons). Sprinkle this mixture over the batter. Pour the hot tap water over all of the batter. DO NOT STIR (this step is crucial in achieving gooey chocolate goodness). Bake for 40 minutes or until the center is no longer jiggly.

We served ours with ice cream, but it can definitely be eaten on its own or with whipped cream or vanilla Greek yogurt.

Yield: 9 big bowls (since it is so rich I will serve smaller bowls in the future)


Cherry Almond Breakfast Cookies

This is truly the longest I have ever gone without posting on my blog and I have definitely missed it! In the last several months my husband and I both graduated from school, moved states, and are now getting settled in! I have still been cooking and I have also had time to read for pleasure (which was rare these last couple of years). Not surprisingly, I’ve been reading cookbooks and food related writing. My most recent reads have been Bread and Wine by Shauna Niequist and Dinner: A Love Story by Jenny Rosenstrach. Both are great writers and great cooks. Best of all, they enjoy entertaining and cook simply which I love! If you love to cook and are looking for a great read I highly recommend both book/cookbooks. Since I just mentioned Shauna Niequist I thought it’d be a good time to introduce one of her recipes that I recently made…her Breakfast Cookies!

These cookies are both healthy and delicious and they are great to grab as a snack throughout the day as well. If you’re only making them for a couple of people I would freeze some of the dough to pop in the oven at a later date.Breakfast Cookies

Prep: 15 minutes (less if you already have almond meal on hand)

Cook: 14-16 minutes


  • 3 bananas, mashed
  • 1/4 cup coconut oil, warmed so it isn’t solid
  • 1 teaspoon almond extract
  • 2 cups rolled oats
  • 2/3 cup almond meal (you can buy this or make it by pouring almonds into a food process and crushing almonds until fine…but not too fine or they will turn into almond butter)
  • 1/2 teaspoon sea salt (I will actually omit this next time because I didn’t feel the cookies needed it)
  • 1 teaspoon baking powder
  • 2/3 cup shredded coconut
  • 1/2 cup slivered almonds
  • 1/4 cup dried cherries, chopped

Instructions: In a bowl mash the banana with a fork, add coconut oil and almond extract. Add the oats, almond meal, salt, and baking powder. Stir to combine. Add the coconut, almonds, and dried cherries. Stir again. Form the dough into balls and placed on parchment paper on a baking sheet. Flatten the top of cookies with the bottom of a cup. Bake at 350 degrees for 14 to 16 minutes

Makes: 12 large and 24 small cookies

Basil Pesto

This is The Pioneer Woman’s basil pesto recipe (you can find it here) and it tastes so good I could lick it right off the spoon. This pesto can be served over pasta, on salmon, as a spread over bread, you name it! Also, any recipe is a bonus for me when it freezes well. I like to double the recipe so I can freeze some for a later date. *To use after freezing thaw in the fridge for a couple of hours prior to use.

Prep: 5 minutes


  • 3/4 cup fresh basil leaves
  • 1/2 cup grated Parmesan
  • 3 tablespoons pine nuts
  • 2 cloves garlic, peeled
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil


Add all ingredients (except olive oil) to a food processor. While food processor is running drizzle in olive oil. Add additional olive oil if needed.


Pesto Salmon

Happy New Year!!! I thought I’d start the year off on a good foot by posting a healthy, yet delicious, dinner recipe! This salmon is so easy and tastes amazing. The quickest way to make this meal is to store buy the pesto, however I love my homemade pesto recipe. That being said I freeze my homemade pesto so I can take it out for pasta and pesto salmon. I have posted my favorite pesto recipe under “Sauces.” Happy Eating 🙂

pesto salmon

Cook: 20 minutes

Prep: 2 minutes


  • Basil Pesto (store bought or homemade)
  • 2 (6 oz) Salmon Fillets
  • 1 Lemon
  • Brown Rice (or quinoa, couscous, grits..anything to serve the salmon over)


Preheat oven to 400 degrees. Spray a baking sheet with cooking spray and then spoon 3 tablespoons of pesto onto baking sheet. Layer salmon over pesto and then top with about 3 more tablespoons pesto. Place lemon slices on salmon and bake for 20 minutes or until done. Serve over rice.

Sour Cream Sugar Cookies

People have many preferences for sugar cookies. Some like them really soft and doughy and others prefer a crunch. I like something right in between. Most of all I like the frosting that hardens on sugar cookies because you don’t get anything like it throughout the rest of the year. I made this cookie and frosting recipe last year and couldn’t wait to make it again this year. I hope you like it as much as I do. This is the site where I got the recipe.

Sugar Cookies

Prep: 12 minutes

Cook: refrigerate 1 hour and bake 10-12 minutes


  • 1 1/2 cups white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup sour cream
  • 5 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 cups confectioners’ sugar


Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture. Cover and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 – 12 minutes.

To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners’ sugar. Beat until well blended. Color as desired and frost cooled cookies.

Yields: about 5 dozen

Chocolate Peanut Clusters

Holy cow Christmas is less than a week away and until now I have not had time to sit down and post these delicious Christmas cookie and goody recipes. I made this recipe last year and this year because these peanut clusters are incredible…and not to mention incredibly easy to make! The recipe is Trisha Yearwood’s Crockpot Chocolate Candy and HERE is the link to the site.

Chocolate Clusters

Prep: 5 minutes

Cook: 3 hours (crockpot on low)


  • 2 lbs (36 oz) salted dry-roasted peanuts
  • 4 oz (4 squares) German’s sweet chocolate
  • 1 12-oz package semisweet chocolate chips (about 2 cups)
  • 2½ lbs white almond bark


Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely.

Yield: 60 small cups and 30 big. I would recommend the mini cupcake tins because you have more to distribute and they are easier to eat.

Candy Cane Snowball Cookies

Candy Cane Snowball Cookies

Christmastime is my favorite time of year! I love that everyone smiles a little more, there are decorations everywhere, and best of all….the taste and smell of Christmas cookies and goodies. Growing up my mom always made several baked goodies to give away to neighbors and friends. I like to do the same. Last year I made candy cane snowball cookies, peanut butter chocolate fudge. and Trisha Yearwood’s crockpot chocolate candy. I didn’t have a chance to post these last year, but they are some of my favorite holiday goody recipes so I thought I would add them now before I add my holiday treats for this year.

These candy cane snowball cookies are a classic. I love the cookie dough texture with the added crunch and flavor of peppermint. I hope you enjoy them as well. I got this recipe from THIS WEBSITE.

Prep: 15-20 minutes

Bake: 10-12 minutes


  • 3 c. powdered sugar, divided
  • 1 1/4 c butter, softened
  • 1 t. vanilla
  • 1 t. peppermint extract
  • 1 egg
  • 3 c. flour
  • 1 T. baking powder
  • 1/2 t. salt
  • 3/4 c. finely crushed candy canes, divided
  • 1/2 c. granulated sugar
  • 2-3 T. milk


In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined. In another bowl mix flour, baking powder, and salt. Add this mixture to the butter/egg mixture and beat until combined. Stir in 1/2 cup of the crushed candy canes.  (I crushed the candy canes by putting them in a ziploc bag and using a rolling pin). Roll the dough into small teaspoon size balls. Lastly, roll balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.

While the cookies are baking you can make the glaze. Stir together the remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.

Happy Holiday Eating 🙂

Beef Provencal

Yumm…that is all I can say about this recipe. If you like beef stew you will LOVE this recipe. It was rated #1 in the Cooking Light magazine for their “Best Recipes of All Time” and let me tell you, there is a reason why. It was amazing, melt in your mouth beef. I hope you like it as much as we did!Beef Provencal

Prep: 30-40 minutes

Cook: 5 hours on high


  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1 1/2 cups chopped onion
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Dash of ground cloves
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles) (you can also serve over rice or mashed potatoes)
  • *add any other veggies: celery, mushrooms, etc.


Preheat the oven to 300°. Heat large pan over low heat, pour oil in, add garlic and cook for 5 minutes (stirring occasionally). Remove garlic with a slotted spoon and set aside. Increase the heat to medium-high heat and add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown meet on all sides, about 5 minutes. Remove the beef from pan and set aside. Add wine to pan and bring to a boil. Add back in garlic, beef, remaining 3/4 teaspoon salt, 1/4 teaspoon pepper, and the next 9 ingredients through bay leaf and bring to a boil. Pour everything into slow cooker and cook on high for 5 hours. Discard the bay leaf and serve over noodles, rice, or mashed potatoes.

*(The original recipe says this can be made in a dutch oven and cooked for 2.5 hours at 300F, which I would actually prefer. I don’t have my dutch oven right now so I used the slow cooker method)

Happy Eating!

Spicy Touchdown Chili

Last year I had two high school kids come to the door selling magazines. I subscribed to Taste of Home and, of course, I’m now obsessed. So many great recipes are shared from people all over the country…I love it! That being said, this spicy touchdown chili is now my favorite chili. I made a couple of changes, as noted below, and the chili was not very spicy. Next time I’ll probably add a couple more jalapenos and a little more chili powder just to spice it up.

Prep: 25 minutes (mainly just browning meat)

Cook: 4-5 hours on low


  • 1 pound ground beef
  • 1 pound ground pork (original recipe calls for bulk pork sausage)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 1 can (12 ounces) beer
  • 6 bacon strips, cooked and crumbled
  • 1 small onion, chopped
  • 1.5 Tbsp chili powder (original recipe calls for 1/4 cup)
  • 1/4 cup chopped jalapeno (original recipe calls for pickled jalapeno slices)
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 3/4 teaspoon cayenne pepper


In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink (drain if not using lean ground beef). Transfer to a 6-qt slow cooker. Next brown the pork in the same skillet the beef was in. Transfer to slow cooker. Stir in remaining ingredients. Cook, covered, on low 4-5 hours.

Yield: 12 servings

Roasted Vegetables

So somehow I managed to not post a single recipe during the month of October. I can promise you there was a great amount of pumpkin everything going on in this little apartment. I’ll make sure to post my favorite pumpkin chocolate chip cookie recipe within the next few days.

On another note. This is an easy and delectable side dish and is even great left over! I loved the flavor the red pepper and red onion added to the dish. I got the idea for this recipe from an amazing chef who also happened to be my cooking teacher for a semester in Italy. For some reason I have never quite been able to replicate his dish. I adapted this one with ideas I got from as well.

Roasted Veggies


Prep: 15 minutes

Cook: 40 minutes


  • 1 Red Bell Pepper, seeded and chopped
  • 6 Small Red Potatoes, quartered
  • 1/2 Red Onion, quartered
  • 1 medium Zucchini, sliced
  • 10 small Carrots, chopped
  • 8 Grape Tomatoes
  • 5-6 Mushrooms, sliced
  • 1 Tbsp Fresh Thyme, chopped (or 1 tsp dried)
  • 2 Tbsp Fresh Rosemary, chopped (or 2 tsps dried)
  • 1/4 cup Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • Salt and Pepper to Taste


Preheat the oven to 450 degrees F. Cover two baking sheets with aluminum foil. Put root vegetables (onion, potatoes, carrots) on one baking sheet and put the delicate vegetables (squash, tomatoes, bell pepper, mushrooms) on the other baking sheet.

In a bowl combine thyme, rosemary, olive oil, balsamic vinegar, and salt and pepper. Pour mixture over vegetables and mix vegetables by hand so all vegetables are coated in olive oil mixture. Bake the root vegetables for about 45 minutes and add the delicate vegetables for the last 25 minutes of baking time. *Vegetables must be stirred about every 10 minutes of baking so they do not burn.