Cranberry Orange Glazed Cookies

Okay all, I am in Christmas mode. I have been for a few weeks, and I will probably continue to be for several more weeks. Bare with me. I love everything about this time of year: Hallmark Christmas movies, sparkling trees, cozy fires and hot cocoa, Christmas lights, and yes even the music.

And what I really get excited about this time of year is the food! These cranberry orange cookies filled my house up with beloved Christmas smells and brought joy to my Christmas-loving self. 

These light and fluffy holiday treats are loaded with fresh cranberries and orange zest. They are finished with a light orange glaze that adds the perfect touch of sweetness. I couldn’t decide whether to call these cookies or biscuits-they are kind of in between! They are nice and soft in the inside but slightly crunchy around the edges. Whether a cookie or a biscuit, these sweet little guys go great with a cup of tea or a tall glass of milk! 

Cranberry Orange Glazed Cookies
Yields 12
These festive cookies are filled with the beloved Christmas tastes of cranberry and orange!
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  1. 2 cups flour (I did one cup whole wheat and one all-purpose)
  2. 2 1/2 teaspoons baking powder
  3. ½ teaspoon salt
  4. zest from 1 orange
  5. 1/2 cup cold butter, cubed
  6. 1/2 cup heavy cream
  7. 1 egg
  8. 1/2 cup sugar
  9. 1 cup frozen cranberries
  1. powdered sugar
  2. juice of 1/2 orange
  1. Preheat oven to 375 degrees.
  2. In a medium sized bowl, add all the dry ingredients and mix well.
  3. Add the cold butter into the flour mixture and mix well until crumbly.
  4. In a separate bowl, whisk together the sugar, heavy cream, and egg.
  5. Pour into the flour mixture and mix well.
  6. Fold in the cranberries.
  7. On a lightly floured surface, roll the slightly sticky dough out.
  8. Using a cookie cutter or mason jar, cut circles out of the dough and place on parchment lined baking sheet.
  9. Bake for 20-25 minutes.
  1. Add freshly squeezed orange juice to a bowl.
  2. Add the powdered sugar until you get a nice thick pourable consistency.
  3. Drizzle on top of your cooled cookies and enjoy!

Sugar Plum Filled Puff Pastry

I have a wonderful puff pastry dessert for you today that is perfect for the holiday season. And honestly, this recipe couldn’t be easier. It calls for three ingredients. You guys, three ingredients! But you would never know how simple and easy this recipe is because they look absolutely gorgeous. Your friends and family will be wowed by these delicious little puff pastry desserts at your next holiday party! 

I used store bought puff pastry, because it is SO easy to work worth. I haven’t attempted to make my own pastry yet…I have to admit I am a little intimidated by homemade pastry! I’ve seen them make it on the Great British Baking Show, and it looks like no easy feat. For now I will stick with the easy and still delicious store bought puff pastry! (: 

Sugar plum jam, in case you haven’t heard of it, is a rich plum flavored jam enhanced with sweet notes of orange. It is incredible cozy and delicious in this recipe and you can also use the leftover from the jar on toast, scones, or muffins. Your holiday mornings will be made dreamy by this sugar plum jam. 

Filled with sugar plum jam and dusted with snow, I mean powdered sugar, these puff pastry squares are so festive and will bring holiday cheer to any get together this season. 

Sugar Plum Jam Filled Puff Pastry
Yields 12
This easy 3 ingredient recipe is perfectly festive, making it a charming holiday treat to satisfy all.
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  1. 1 puff pastry sheet (I use Pepperidge Farm Puff Pastry Sheets, 17 Oz (Frozen))
  2. Sugar Plum Jam
  3. Powdered Sugar
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Allow puff pastry sheet to thaw completely.
  3. Once thawed, cut into 12 squares and place on lined baking sheet.
  4. Mark each square with an L in each corner.
  5. Place desired amount of jam in the center. I did about 1 1/2 teaspoons.
  6. Fold in the corners so they meet in the middle.
  7. Bake for 15 minutes or until edges start to turn golden.
  8. Allow to cool and sprinkle desired amount of powdered sugar on each.
  1. When I took my puff pastries out of the oven, I added a little bit more jam to the centers because I love this sugar plum jam! You can play around with how much you add depending on your preference.

Raspberry Lemon Cake

If you love lemon as much as I do, you have got to make this lemon raspberry cake that is oh so moist and oh so perfect for summer. 

I love love lemons and all things lemony. This cake has the perfect amount of lemon and raspberry to make it a fresh summery cake for all occasions…birthdays, BBQ’s, a Sunday afternoon teatime, this cake will delight at all times. This cake is filled with a homemade raspberry jam and a delicious lemon cream cheese frosting. Using fresh raspberries and lemon slices adds so much color and flavor to this summery treat. 

I absolutely love baking with fresh fruit. It almost makes you feel like you are eating healthy right?! It can’t have calories if there is fresh fruit! Don’t worry, this lemon raspberry cake is guilt-free (; Oh so worth it…..

Don’t let summer pass you by without making this fresh and colorful cake! 

Raspberry Lemon Cake
This is a fresh summery cake loaded with lemons and raspberries perfect for all summer gatherings.
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  1. 1 cup butter, softened
  2. 1 1/2 cups sugar
  3. 1/4 cup brown sugar, packed
  4. 1 tablespoon lemon zest
  5. 4 eggs, at room temperature
  6. 2 1/2 cups flour
  7. 1/2 teaspoon baking soda
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 1/2 cup plain greek yogurt
  11. 1/2 cup milk
  12. 1/2 cup fresh lemon juice
  13. 2 and 1/2 cups fresh raspberries
  1. 1 block cream cheese, room temperature
  2. 10 tablespoons butter, room temperature
  3. 4 cups confectioners' sugar
  4. 2 teaspoons fresh lemon zest
  5. 1 tablespoon fresh lemon juice
  6. 2 tablespoons plain greek yogurt
  1. handful of raspberries and lemon slices
  1. Preheat oven to 350 degrees.
  2. In a large bowl, add butter and sugar. Beat until fluffy.
  3. Add eggs one at a time, zest, and lemon juice. Continue to beat until combined and fluffy.
  4. In a separate bowl, add dry ingredients and mix well.
  5. Slowly add the dry mixture to the wet ingredients.
  6. Add the milk and greek yogurt.
  7. Gently fold in the raspberries using a rubber spatula.
  8. Add the batter evenly among two cake pans.
  9. Bake for 30 minutes or until a toothpick inserted comes out clean.
  10. Allow the cake to completely cook before frosting.
  1. In a large bowl, add the cream cheese and butter. Beat well until fluffy.
  2. Add powdered sugar and lemon juice. Beat until mixed well and no lumps remain.
  3. Add greek yogurt and mix well. Add more powdered sugar if it's not thick enough.
  1. Once cakes have cooled, take one out of the pan and place on cake stand.
  2. Add a layer of store bought or homemade raspberry jam.
  3. Top with a thick layer of the frosting.
  4. Place the second layer on top and generously frost the whole cake.
  5. Decorate with desired amount of raspberries and lemon slices.


Healthy Lemon Poppyseed Muffins

These are without a question my favorite muffins. They are incredibly moist and each bite explodes with tangy lemon flavor! 

It’s still very much summer here in the hot desert sun! Which means more lemon recipes. They probably won’t stop coming till’ Fall comes. Sorry guys. It’s just gonna be a whole lot of lemon recipes until it’s time for a whole lot of pumpkin recipes. Actually who am I kidding!? I’m not sorry! Lemon is absolutely amazingly delicious this time of year. Whether it’s in a muffin, cake, bar, or drink, lemon is such a refreshing pretty lookin’ little fruit. 

These whole wheat lemon poppy seed muffins are just perfect for a Sunday brunch recipe (or anytime of the hot summer day recipe!). Made with whole wheat flour and greek yogurt, you could almost argue these little muffins are healthy for you. These muffins are super moist and tangy as they are filled with lemon juice and tons of lemon zest. I honestly love anything packed with lemon juice and zest. Not too sweet and not too tangy, these muffins are a hit in my house. The lemon drizzle adds even more of a zesty punch that you will just love (I couldn’t stop eating it off the spoon!). 

This classic lemon poppyseed recipe is sure to be a hit with your family and friends the summer! 

Lemon Poppyseed Muffins
Yields 16
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  1. 1⅓ c. whole wheat flour
  2. ½ teaspoon baking soda
  3. ½ teaspoon salt
  4. ¼ cup butter
  5. 1 cup sugar
  6. 2 medium eggs
  7. zest of 1 large lemon
  8. 2 tablespoons fresh lemon juice
  9. ¾ cup greek yogurt
  10. 2 tablespoons poppyseeds
  1. 2 tablespoons butter, softened
  2. 3-4 cups powdered sugar
  3. 1-2 teaspoons fresh lemon juice
  1. Preheat oven to 450 degrees.
  2. In a large bowl cream together the butter and sugar.
  3. Add the eggs, lemon zest and juice, and mix until well combined.
  4. Add flour, baking soda, and salt.
  5. Mix well. Add poppyseeds.
  6. Bake for 10 minutes or until not doughy in the middle and golden on top.
  7. Allow muffins to cool completely.
  1. Mix together all ingredients and drizzle on top of cooled muffins. Enjoy!

Watermelon Pizza


This watermelon pizza is not only lovely to look at, but it is absolutely refreshing and perfectly sweet. Lemon zest and fresh strawberries add beautiful summer colors to this dessert and make it bright and wonderfully light. This easy no-bake dessert can be whipped up in no time and is the best afternoon snack for a hot summer day. Finally a dessert that is satisfying, low-carb, and loaded with fresh fruits! I promise, you are going to want to make this refreshing watermelon pizza. Your kids will love this as an after school snack, and your friends will be impressed and delighted at your next barbecue get together. 

Honestly, this is one of the easiest desserts I have ever made. Slice a watermelon, whip up some whipped cream, and cut up some strawberries. Voila! Easy as pie. And almost tastes like pie with fresh strawberries and whipped cream but has half the calories and takes half the time to make. I don’t know about you, but on hot summer days I really love eating fresh fruit. Which is why this watermelon pizza is a perfect summer dessert option for those of us who have a sweet tooth but also want to look good in our new summer dresses. You definitely do not have to feel guilty after enjoying a few slices.

I have been obsessed with making homemade whipped cream. It is so much fun to make and so delicious. Confession: I ate most of the whipped cream with strawberries before I even took pictures of this recipe! Oh did I mention this whipped cream is loaded with fresh lemon juice and zest?? That’s right friends. Lemon whipped cream. How’s that for a delicious summer treat? This watermelon pizza will not disappoint! In fact, what am I still doing typing…I have 2 pieces left in the fridge (sorry honey, I will make more!)!

Watermelon Pizza with Lemon Whipped Cream
This easy summer dessert is so light and fresh!
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  1. 1 small watermelon
  2. juice of 1/2 lemon
  3. lemon zest
  4. fresh strawberries, sliced
  5. 1/4 c. heavy cream
  6. 1 teaspoon sugar
  1. Add heavy cream, sugar, and lemon juice to a bowl.
  2. Mix on high speed until light and fluffy.
  3. Slice watermelon and cut circle into 4 pieces.
  4. Spread a thin (or thick) layer of whipped cream on top of watermelon slices.
  5. Place sliced strawberries on top of whipped cream.
  6. Add desired amount of lemon zest on top.

Cookie Crust Lemon Bites

Okay, how cute are these guys? They are like little mini pies. Tiny little individual lemon pies-it can’t get much cuter than that! Why are small things always cuter? I kind of have an obsession with tiny thing and with lemon flavored anything. Although these mini lemon pies take a bit of time to make, they are so worth every bite and are sure to impress!

These little lemon dessert bites are filled with zest, sprinkled with powdered sugar, and topped with a delight of fresh whipped cream. Everything is better with whipped cream my friends. They are perfect to take to a BBQ or simply for a summer’s afternoon treat! 

Summer is almost here, which means I get to start baking and cooking with fresh fruits and vegetables! I absolutely love this time of year and all the fresh recipes that come with it. Put away the scarves and pull out the dresses! Open up the windows and let the summer’s breeze enter in! Not only is it time to have fresh flowers on the dinner table every week, it’s also time to make all the lemon inspired desserts. 

I love these little lemon bites. They have a sweet cookie crust and are filled with an easy-to-make lemon filling. Topped with homemade whipped cream, these really can’t get any yummier. 

Cookie Crust Lemon Bites
These lemon bite-size desserts are perfect for a sunny afternoon treat!
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Cookie crust
  1. ¼ teaspoon baking powder
  2. 1 ½ c. flour
  3. 1 stick butter, softened
  4. ½ cup brown sugar
  5. 1 large egg
  1. 2 eggs and 2 egg yolks
  2. ¼ c. whipping cream
  3. juice from 1 large lemon
  4. ¼ c. sugar
  5. lemon zest
  6. dash of vanilla
Whipped Cream
  1. 4 tablespoons powdered sugar
  2. ½ cup whipping cream
  3. dash of vanilla
  1. Preheat oven to 350 degrees. Spray mini muffin tin or grease with butter.
  2. In a large bowl, combine melted butter and sugar. Beat on medium speed until fluffy.
  3. Add egg and mix well.
  4. Add flour and sugar and mix until combined.
  5. Refrigerate dough until chilled.
  6. Divide the dough into 24 small balls and place on muffin tin.
  7. Use your fingers to gently press the dough unto and up the tin.
  1. Combine all the ingredients in large bowl and mix well.
  2. Slowly pour the filling into the cookie cups about 3/4 of the way.
  3. Bake for 10 minutes or until cookie crust is golden and lemon filling is set.
  4. Allow to cool.
Whipped cream
  1. Add the ingredients to a medium bowl, and using an electric mixer, beat on high speed until fluffy.
  2. Spread or pipe desired amount of cream on cooled lemon bites.
  1. Sprinkle cooled cookie cups with powdered sugar for an added sweetness and pretty look!

Apple Spice Cake with a Cinnamon Frosting

This Woodland themed apple spice cake is filled with apple butter, cinnamon, and loads of sweetness! The cinnamon cream cheese frosting is just what this lovely naked cake needs. 

This was my first time ever making a naked cake, and it was so much fun! AND, this cake is probably one of my favorite cake recipes because it’s so yummy and easy to make. It’s so moist, and so beautiful! Naked cakes are the new hottest cakes on the market right now, and I totally understand why! They are honestly so easy to make, and so delicious. I was afraid their wouldn’t be enough frosting to fit my tastebud needs, however, the layers are filled with so much frosting that each bite is perfectly sweet and moist. 

What I love about the naked cake is that it’s so easy and quick to assemble. They usually look fancy and like no beginner baker could make one, but that is far from the truth! You don’t need tons of frosting (which is good because I always run out!), and they don’t have to look perfect! The naked cake is all about that rustic feel.

I was inspired by nature when I made this cake, which is why it’s topped with little forest animals and surrounded by fresh eucalyptus. Cake toppers are gorgeous, but they can often be expensive. I found these adorable animals for a few dollars each at Hobby Lobby! Sometimes when making cakes you can be on a budget, and that’s totally okay! You just need to be creative, maybe don’t get inspiration from Etsy, and hit up your local Hobby Lobby or dollar store. Fresh flowers to decorate naked cakes can also be expensive. I found this eucalyptus for a few dollars a bundle at Trader Joe’s, and it made this cake look extra woodsy and tempting! 

One last note: apple butter. Apple butter in cakes is one of the best ways to sweeten up a cake and add moisture. Whenever I make a cake with apple butter it ALWAYS comes out moist and super flavorful. You can find apple butter at any grocery store near the jellies and honey. 

Apple Spice Cake with Cinnamon Frosting
This apple spice cake is loaded with warm spices and sweet apple butter. It's perfect for a fall dessert or for a springtime baby shower!
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  1. 1 c. whole wheat flour
  2. 1/2 tsp baking soda
  3. 1 tsp baking powder
  4. 1/4 tsp salt
  5. 1 teaspoon cinnamon
  6. 1 teaspoon cloves
  7. 1/2 stick butter, softened
  8. 1/2 c. brown sugar
  9. 1 egg
  10. 1 c. apple butter
  1. 1 package (8 oz) cream cheese, softened
  2. 1 1/2 c. powdered sugar
  3. 1/4 cup butter, softened
  4. 1 teaspoon cinnamon
  5. 1 teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. Spray 2 cake pans or line with parchment paper.
  3. In a bowl combine the flour, baking soda, baking powder, salt, cinnamon, and cloves. Mix well.
  4. In a larger bowl, combine the softened butter and sugar. Beat using an electric mixer until creamy for about 1 minute.
  5. Add the egg, and beat with the mixer.
  6. Gently add in the apple butter.
  7. Add the flour mixture, mixing by hand until it’s well mixed.
  8. Pour the batter into the pans, using a spatula to evenly spread the mixture in the pan.
  9. Bake for 25 minutes, or until a toothpick or knife inserted in the center comes out clean.
  10. Completely cool cakes.
  1. Beat the butter and cream cheese until fluffy.
  2. Add the powdered sugar and spices. Beat until well combined and fluffy.
  1. Using a cake turntable, gently place one layer of cake in the center.
  2. Add a generous amount of frosting and spread evenly.
  3. Place the next layer on top, and evenly spread frosting on the top.
  4. Using a cake spatula, frost the sides of the cake just enough to add a thin layer to coat the cake.
  5. Press a pastry/cake scraper against the side of the cake vertically.
  6. Spin the turntable so the scraper evenly scrapes off the icing to reveal the cake.

Classic French Napoleon

This classic French napoleon dessert is one of my favorites! Its filled with a creamy vanilla French pastry custard and topped with a sweet glaze and a drizzle of dark chocolate. I love the crispy layers of pastry that come out buttery and golden after you bake them. 

Lately I have become OBSESSED with the Great British Baking Show on Netflix. I mean obsessed. It’s really not healthy. I could watch it for hours upon hours. I aspire to be the next Mary Berry. I mean come on. Even her name is adorable! This show has inspired me to become a better baker. (It also has made me want to move to England. It’s so green there!) They make the most amazing and unique recipes! The contestants also make classic recipes with a twist. On one episode they made different recipes using a homemade puff pastry recipe. I’m not that skilled yet, and this recipe uses frozen puff pastry which is SO easy to work with and really delicious. I will, however, definitely be tackling making my own puff pastry in the future. 

What I love about this recipe it that it has so many layers of flakey puff pastry that gives a nice crispy crunch to every bite. I love puff pastry! Make sure to score it with a fork several times if you make this recipe. Otherwise, your pastry will rise like a soufflé and won’t have the flakey layers that we all love. Since this was my first time making this dessert, I definitely made a lot of mistakes and I learned so much. Right now it looks like there was a tornado of custard and chocolate that swept through my kitchen. But it was totally worth it because I felt like I was a contestant on the Great British Baking Show!

Alright friends, enough talk. Let’s get baking (or on Netflix if you haven’t seen this show!!) 

Classic French Napoleon
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  1. One (17.3 oz) package puff pastry, thawed
Pastry Cream
  1. 1 ¼ cups milk
  2. ½ cup sugar
  3. 3 tablespoons flour
  4. 3 egg yolks
  5. 1 teaspoon vanilla
  6. 1 tablespoon butter
Whipped Cream
  1. 1 c. heavy cream
  2. 1/3 c. sugar
  3. 1 teaspoon vanilla
  1. 2 cups powdered sugar
  2. 1/4 c. water
  3. 1/2 c. dark chocolate chips
Pastry Cream
  1. Heat the milk in a small pot. Stir until comes to a simmer.
  2. In a separate large mixing bowl, add together the sugar and flour. Mix together.
  3. Add the egg yolks to the bowl and mix until a paste forms.
  4. Slowly add the milk into the bowl.
  5. Pour the mixture back into the pot over medium heat and whisk constantly.
  6. Froth should go away and mixture should thicken up. Remove from the heat.
  7. Add 1 teaspoon of vanilla extract.
  8. Add the butter and whisk until it’s all melted.
  9. Cover the custard with plastic wrap and make contact with the custard.
  10. Place in the refrigerator to chill.
For the Whipped Cream
  1. Add all the ingredients to a bowl and mix on high speed until fluffy.
  2. Add this mixture to the cooled pastry cream.
For the pastry
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay dough on the baking sheet and cut into three even rectangles. Poke many holes in the pastry with a fork. Lay a piece of parchment paper over the top and place a baking sheet on top of the pastry. Bake for 30 minutes or until golden. Allow to cool completely.
  1. Spread the custard evenly on top of one pastry. Gently press down another pastry atop the custard. Repeat with next layer.
  2. Make a glaze by adding powdered sugar and water until a thick glaze forms.
  3. Spread on top of the final top layer of pastry.
  4. Melt the chocolate and then using a piping bag make lines of chocolate on top of glaze.
  5. Using a toothpick or knife, draw lines in the chocolate to make a design.


Peanut Butter and Jelly Muffins

I love the peanut butter and jelly combination. It’s simple. It’s a classic. It’s delicious. Peanut butter and jelly sandwiches are an American staple, especially for kids. Have you ever met a kid who doesn’t love peanut butter and jelly sandwiches?! I don’t know about you, but I have fond memories of my childhood, eating a pb and j with a glass of cold milk in the afternoon. The perfect fuel for an afternoon playing outside in the sun with my friends.

I’m a nut for history, so I want to share some information I learned about this beloved all time classic. Although bread itself has been around for forever, pre-sliced bread didn’t exist until the early 1900’s when a man named Otto decided to design a machine to slice bread. In 1927 his efforts came to fruition and his device was used in bakeries. As for jelly. Let’s talk about Mr. Welch. We all know Welch’s jelly, but I’m sure many of us didn’t know that he created it in 1918, and the delicious jelly soon became popular during World War I where troops would spread jelly on thin slices of bread. Okay and all you peanut butter lovers. Peanut butter has been around for a long time. However, it didn’t become wildly popular until the late 1800’s. Peanut butter was considered to be a very rich food, making its appearance in tearooms. 

So these three timeless ingredients have been around for a while, but when did they meet and kiss and make a life-changing staple food? In 1901 my friend. 1901 came and life changed forever. The first mention of peanut butter and jelly coming together was first mentioned in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, written by Julia Davis Chandler: “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other.” Wow! How cool is that?! This lovely combination remained a rich person food, until the Great Depression when many families ate this as a staple for it provided protein and was very filling and very cheap.

In World War II, peanut butter and jelly sandwiches became a huge staple. When soldiers returned home from war, the sale of peanut butter and jelly skyrocketed! It became an instant hit for children and families. Everyone loved the taste and the cost. No surprise there! This classic recipe is still a favorite in America. 

Okay I’m sorry for my history rant. I just find these things so interesting! Well now you know the history of the pb & j, and now you should go make these AMAZING peanut butter and jelly muffins. You got all the classic tastes in an easy, one-bowl recipe! These muffins are so moist and filled with healthy ingredients, so you won’t feel guilty having one (or two) for breakfast or for an afternoon snack. Stick them in your kid’s lunches for a healthy sandwich alternative. 

Fun fact: soldiers in World War II referred to peanut butter as monkey butter. 

Peanut Butter and Jelly Muffins
Yields 9
These moist muffins are packed with the delicious flavors of peanut butter and jelly! Easy clean up and made in one bowl. Gotta love em'.
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  1. 1 c. whole wheat flour
  2. 1/4 c. peanut butter
  3. 1/4 c. coconut sugar
  4. 1/4 c. coconut oil
  5. 1/4. c. honey
  6. 1 egg
  7. 1 teaspoon vanilla
  8. 1 teaspoon baking soda
  9. 1/4 c. almond milk
  10. Strawberry jelly
  11. Peanut butter
  12. Cinnamon
  1. Preheat oven to 350 degrees.
  2. In a large bowl, add egg, sugar, coconut oil, and vanilla. Mix until fluffy and well combined.
  3. Add peanut butter, baking soda, and almond milk. Stir well. A
  4. Add the flour and mix until well combined. Mixture should be smooth but not pourable.
  5. Grease and flour a muffin pan or line with cupcake liners.
  6. Scoop batter unto the pan about 3/4 full.
  7. Top each muffin with desired amount of peanut butter and jelly. about 1 teaspoon each.
  8. Sprinkle cinnamon on top, and bake for 12-15 minutes until edges are slightly golden. Enjoy!


Soft White and Dark Chocolate Cookies

These cookies are so simple, so soft, and so delicious. I think you need to stop what you are doing right now and make these cookies. They are loaded with white chocolate and dark chocolate chips. Every bite is an explosion of chocolate! I have always loved chocolate chip cookies. I’m a huge fan, especially when they are soft and stay soft! But let’s be honest, cookies never last very long in my house anyway. They are the reason a can’t stick to a diet. I try to do so good. I make salads for lunch, add extra veggies to dinner, and a smoothie for breakfast. And I feel great! But then I remember. Cookies. Those milk-loving, buttery, soft, chocolate-filled, little diet-destroyers. Oh well….every bite is worth it. (; 

This is one of my new favorite recipes. Adding the white chocolate turns a classic cookie recipe into a scrumptious dessert to be enjoyed with a tall glass of milk. If you are like me and like super soft cookies, then you gotta try this recipe! You will love how easy it is, and your family will love how delicious these taste. Surely this recipe will be hard to beat. 

Okay what are you waiting for? It’s time to make these lovely little guys and pour yourself a tall glass of milk! Happy dunking friends. (: 

White and Dark Chocolate Cookies
These cookies are super soft and loaded with lots of chocolate!
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  1. 1/2 c. butter
  2. 1/2 c. white sugar
  3. 1/2 c. brown sugar
  4. 1 tablespoon vanilla
  5. 1 egg
  6. 1 1/2 c. flour
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 c. white chocolate chips
  10. 1/2 c. dark chocolate chips (or milk chocolate)
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream together butter and sugar until fluffy
  3. Add vanilla and egg. Mix until well combined.
  4. Add flour, baking soda, and powder. Mix well.
  5. Fold in chocolate chips.
  6. Chill dough in the fridge for an hour.
  7. Bake for 10 minutes.
  8. Let cool and enjoy!