rolled sugar cookies + a pop of color


ever get sugar cookies from somewhere that have that yummy chewy center that makes you want to eat a whole pan of them? I have. And you end up eating way more than you probably should. But that’s ok I’m not here to judge.

What I like best about these cookies are they are easy, cook fast and that sugar on the outside can be any color your little mind can dream up. I was doing a trial run for Valentines Day, so red sugar it was. Have you ever colored sugar before? I think it’s an excellent way to bring a pop of color to any simple dessert.


To make colored sugar, put your sugar in a bowl, I prefer glass for this, and add drops of food coloring. I start with five drops then work with a spoon to squish that coloring around without it clumping. Continue adding and mixing until you achieve your desired color.

If you’re not using the sugar at the moment, it will need to be baked before stored so it doesn’t clump. To bake, spread colored sugar into thin layer on cookie sheet and bake at 350 degrees for 10 minutes.



rolled sugar cookies:

2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 tsp vanilla
sugar, regular or color for rolling

Preheat oven to 350 degrees. Line cookie sheet with silpat or parchment paper.

In medium bowl, combine flour, baking soda, baking powder and salt. Set aside.

In a separate bowl, cream granulated sugar and softened butter until fluffy. Add egg and vanilla. Mix well.

Slowly add dry mixture to sugar mixture until all thoroughly mixed.

Scoop out small ball of dough, form into ball and roll in sugar. Repeat to fill cookie sheet. My cookie sheet holds about 10-12 at a time.

Bake for 8-10 minutes at 350. Cool for a couple minutes before taking off the cookie sheet. This allows the cookies to set up. Finishing cooling on a cookie rack.



chocolate chip pecan cookies


one of my favorite desserts is a fresh baked chocolate chip cookie. with nuts of course!

Ben has been battling the molars lately so anytime a nap happens I make the most of it. Today I decided to fulfill my always salivating sweet tooth.

chocolate chip pecan cookies:

1 cup packed brown sugar
1/2 cup sugar
1/2 butter or margarine, softened
1/2 cup shortening
2 eggs
1 1/2 tsp vanilla
2 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup walnut or pecans, chopped

Preheat oven to 375 degrees and line cookie sheet with parchment paper or silpat.

In mixing bowl, cream butter, brown sugar, sugar and shortening. Add eggs and vanilla; mix well.

In separate bowl, combine flour, baking soda and salt. Slowly add flour mixture to creamed mixture.

Fold in chocolate chips and nuts.

Spoon onto baking sheet. Bake for 8-10 minutes. Cool before enjoying!

Next week I’ll be co-hosting a 20 wishes for 2014 party with a good friend Kassi & I’m really excited to get started. Hopefully you’ll decide to join us because we’ve got some fun giveaways taking place each month you link up with your progress.

Tonight I’ve got white chicken chili on the menu. I can taste the lime and cilantro already!

What is one of you favorites to put in chili?

fried oreos + a few resolutions


Happy New Year 2014 my friends!! 2013 seemed like it zoomed right by but they that tends to happy when you get older. Our 2013 was full of new things as first time parents and we enjoyed learning and growing like our little guy.

One of our favorite ways to ring in the New Year is filling ourselves full of fried things. Because isn’t that what resolutions are for? Plus I needed to break in my new deep fryer. Our menu was packed with fried pickles, chicken tenders and Oreos. The last of them being the best part. They are rather simple to make and even more enjoyable to eat.

This recipe really is just a starting off point based on how many Oreos you want to fry. For this like shindig we only made 6.

Fried Oreos:

6 Oreos
1 1/2 cups bisquick pancake batter
Frying oil
Powdered sugar, optional


In medium size bowl add bisquick pancake batter.

Add water until batter is a heavy thick consistency (you want it to be thick so it sticks on the Oreos nicely).

Place Oreos in the batter and coat them completely.

Fill deep fryer to fill line and heat oil to 350 degrees.

Drop Oreos into hot oil. I do not use the basket for these as the batter sticks to the basket.

Fry for approx. a minute. You will notice the batter turning golden brown. Flip Oreos over and repeat.

Remove Oreos from grease and place on plate or serving dish. Sprinkle with powdered sugar while hot.


The New Year always has us listing out things we want to change or get better at or accomplish. I myself have a few things.

1.) Cook more from scratch. I often did myself cheating with hamburger helper or a soup mix because I’m in a rush.
2.) Limiting dining out for special occasions and not just as a convienence.
3.) More produce.
4.) Make a pot rack and buffet table.
5.) Take little man to do more since he’s more mobile now.
6.) Take it all in.

Now it’s time to go enjoy some of those peas I’ve been smelling all day.

chocolate sugar cookies


christmas may be gone (363 days until the next one!), but cookies are something i completely enjoy all year round. and when i saw this recipe i knew it had to become a permanent fixture in my library.

*and something i want to point out on this little blog of mine. i’m not one to take a million pictures of all the steps of the process. its just not me. now don’t get me wrong, if its something that i feel is necessary i will share more pictures, but for the most part i wont.* 

i think the best part about this recipe… its sugar, its chocolate, its cookies.  and cookies that can be cut to any cute shape or size. for my particular occasion was christmas. so what better than to have chocolate reindeer cookies?

Chocolate Sugar Cookies:

2 1/2 cups all purpose flour

1/2 cup unsweetened cocoa

1/2 tsp salt

1 cup butter, room temp softened

1 cup granulated sugar

1 large egg

1 tsp vanilla


Begin by mixing with a whisk in a large bowl 2 1/2 cups flour, 1/2 cocoa, 1 tsp salt. Set dry mixture aside.

In mixing bowl, cream together 1 cup room temp butter and 1 cup granulated sugar until fluffy. Once fluffy, add large egg and 1 tsp vanilla until thoroughly mixed.

Slowly add dry flour/cocoa mixture to the butter/sugar mixture, until dough mixture consistency has been reached.

Separate dough into two sections and wrap each section in saran wrap. Chill in refrigerator for 2 hours.

Once dough has chilled, preheat oven to 350 degrees. Lightly flour working surface and roll dough out to about 1/8 inch thick and cut with desired cookie cutter or utensil. Place cut dough on cookie sheet lined with parchment paper (or silpat!).

Bake for 12-14 minutes. Completely cool before decorating.

*In our case, we enjoyed them plain with a cup of coffee or tea!*