Peanut Butter Cookie - the only recipe you'll ever need

There are only two reasons I don't make these often.  First, I usually consume an asinine amount of raw dough. Second, this recipe makes a lot of cookies (about 3-4 dozen) and I get lazy after the second batch and usually throw the rest away, leaving me feeling guilty about wasting ingredients and the time it took to mix it all up. Yes, I know I could save it, but this just isn't me. Oh wait there is a third reason.  Cleaning out the little measuring cup and spatula used for the peanut butter eats away at my soul. This recipe came from my grandma.  The angel woman.

this is what things look like at their best. 

this is what things look like at their best. 

The best thing about this recipe is you literally put it all in a bowl and mix it and bake it.  No separate bowls and slowly sift this into that bla bla bla.  I am NOT an expert baker and if I can do this, so can you. This sounds like a kitchen version of my Jillian Michaels workout DVD.


So, here it is.


  • 1 c. granulated sugar
  • 1 c. brown sugar
  • 1 c. melted butter
  • 1 c. peanut butter
  • 2 eggs
  • 3 c. flour
  • 2 tsp baking soda

Mix all ingredients with a hand mixer on medium.  Form into one inch balls and place on ungreased cookie sheet.  Flatten with a fork.  Bake at 375 until light brown (about 12-13 minutes).

That's it.



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Cheers to the Holidays!!

I just had quite possibly the most fun I have had in a long time.  Yeah, yeah we made gingerbread houses with the kids.  It was a plethora of fun and I was so attentive, delicately placing rock hard icing on every single nook and cranny on that four walled house of pain. Did you know you can get winded doing this?  And I consider myself a fairly ‘in-shape’ individual. But then.  My bestie and I decided to do a little cocktail taste testing for our upcoming ‘work’ Christmas party.  I put work in quotations because….well I don’t know why.  Mainly because these people are not simply my coworkers, but they are pretty much my family.  Scouring Pinterest for hours, we chose two recipes.  Only to discover that the grocery store where we work does not sell half the crap in said recipes.  So… we play.  I’m sure there is a variation of this first thing out there, but this is what we came up with.

Cranberry Christmastini

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  • 2 ounces decent plain vodka
  • 1 1/2 ounces light cranberry juice
  • 1/2 ounce simply syrup
  • Juice of 1/2 lime
  • Probably a few fresh cranberries
  • Sugar for rim

Obviously, mix all of it together in a shaker with some ice.  Minus the cranberries.  I thought those would be a nice touch for on top.  However, fresh cranberries in these parts will break a gal and I’m holding out for a special occasion (an actual party, not simply a friend taste tester drink-a-thon).  This was our favorite of the two.  In part because of its perfectly balanced flavor and in part because the second one is likely to kill someone if you have more than a couple.


Cinnamon Toast Crunch

(recipe derived from the blog)

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  • 3 ounces RumChata
  • 1 ounce vanilla vodka
  • 1/2 ounce Fireball whiskey
  • Cinnamon sugar, for rimming glass

Again.  Obviously shake all ingredients together in shaker.  A few things with this one.  First, if you plan to make it, don’t eat dinner.  It is incredibly rich and filling (yet delicious!).  Second, like I already mentioned, this thing is potent. If you are looking to go big or go home, drink a couple of these, then go home, that way you get to do both. At this point, you will regret the fact that you did not eat dinner. 

I plan on committing myself to one of these posts for every single semi-recognizable holiday.  I feel as though it’s my duty.  Enjoy.

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Favorite Fall Baked Goodies!

Okay, switching gears here for a minute. This is a file from the archives....but I don't care.  Because this is worth it and I am the boss here.  These are two of my very favorite sweet tooth recipes for fall, even though clearly winter has reared its beautiful head. Enjoy.

banana spice muffins

recipe derived from a family version

recipe derived from a family version

  • 3 large ripe bananas
  • 1/3 c. melted butter
  • 1 egg, beaten
  • 2/3 c. sugar
  • 1 1/2 c. flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt

Mash bananas in large mixing bowl.  Add egg and butter and beat well.  Stir all dry ingredients together and add to banana mixture until flour is moist.  Scoop into a muffin tin - makes 12 muffins.  Bake at 350 for 16-18 minutes.

pumpkin chocolate chip blondies

recipe courtesy of The View from Great Island blog

recipe courtesy of The View from Great Island blog

  • 1 c. unsalted butter - room temp
  • 1 1/4 c. sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 c. canned pumpkin
  • 2 c. flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp allspice
  • 1 1/2 c. chocolate chips

Preheat oven to 350.  Grease 9x13 pan.  In large bowl, cream the butter and sugar together.  Beat in the egg and vanilla then add the pumpkin and mix well.  Sift dry ingredients into the bowl and blend until no flour visible.  Fold in most of the chocolate chips then sprinkle the rest over the top after placing in pan.  Spread batter in pan.  Bake for 30-35 minutes.

Yummy but I also adore my paisley platter. 


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