Thick Peanut Butter Chocolate Chip Cookies


I like my cookies thick, thank very much 🙂 These do not disappoint! Peanut butter and mini chocolate chips come together to form these beauties. Ugh, they are soooo good… just not so good for my thighs (sigh). But maybe that’s why I named these THICK peanut butter chocolate chip cookies, get it?!

Ok, anyways… spring break is around the corner so I told myself I need to slow down the baking of goodies. So here is a perfect last treat to kick us off in the right direction. Plus, Easter is a few weeks away already and some of you give up sweets for lent so…. I’ll spare you the envy with delicious posts until then 🙂 For now, let’s go bake up these thick delights!

Note: This recipe made 1 1/2 dozen cookies and can easily be doubled if need be. Also, make the dough ahead of time because it needs to be refrigerated for 8 hours!

What you will need:

1/2 cup creamy peanut butter
1/4 cup butter at room temp
1/2 cup brown sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup mini semi sweet chocolate chips

In a large bowl, beat together the peanut butter, butter, brown sugar and egg until well combined. Set aside. In another bowl, whisk together the flour, salt, baking soda and chocolate chips. Pour dry ingredients into the wet and stir with a spatula until just combined.

Wrap dough in plastic wrap and refrigerate for 8 hours or overnight.

Preheat oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper. Form dough into balls and place on cookie sheet, then flatten a little bit with your fingers. Bake for 10-12 minutes and cool on a wire rack completely. Store covered at room temperature. Enjoy!


Beer Bread


A super easy, quick beer bread recipe! What more can you ask for? I’ve been wanting to bake something not so sweet and had some Coronas in the fridge… why not?! Seriously, I’ve been eating way too much sugar lately. But now that spring is right around the corner (I hope), I’ve been watching what I eat. Also, the Boyd trio is going to Cabo San Lucas for spring break so I want to feel healthy! Plus, Corona just sets the mood 😉

(Seriously, though who am I kidding? I like to eat and bread? Not a great substitute for cake and cookies 🙂 )

You can use any beer you have, preferably a lighter one. Not Guinness, although who knows! Maybe that would taste amazing! So if you are searching for a side to serve with dinner this week, look no further! Sure to please all family members, this beer bread is delicious and best of all, no kneading required!

What you will need:

9 x 5 loaf pan, greased

3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 can (12 oz.) beer
4 tablespoons butter, melted

Preheat oven to 350 degrees fahrenheit.  Whisk together the flour, sugar, baking powder and salt. Stir in the beer with a wooden spoon until just combined. Pour half the melted butter in prepared pan. Pour in batter and then pour the rest of the melted butter on top. Use all the butter! It may seem like a lot but the bread will bake up nicely.

Bake for 40-50 minutes. Allow to cool on a wire rack for 10 minutes before inverting to cool completely. Slice and serve and as always, enjoy!

Best if consumed immediately, however if you have self control, store covered at room temperature.

Hello! Get in my belly NOW!

Blueberry Muffins


It’s a snow day here in Chicago. 9 inches so far and its continuing to come down. So after a fun time with the sled and freezing our fingers and toes off, I decided (of course) to bake! Blueberries have been super tasty lately so I bought a bunch to make muffins. Yum! I’m glad I didn’t have this recipe on my blog yet. This recipe is very easy and has a streusel topping which really gives them a bakery style flavor.

So, if you are stuck inside like we are today and you have blueberries, make these beautiful muffins! The perfect weekend snack or breakfast 🙂

What you will need:

12 cupcake tin lined with cupcake liners

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup fresh (or frozen) blueberries. I used fresh

For the streusel:

1/4 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons cold unsalted butter

Preheat oven to 400 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the middle and pour in egg, milk and oil. Stir until you still see some clumps. Gently fold in blueberries.

Scoop batter into each cupcake liner and set aside to make the topping.

To make the streusel, whisk together the flour and sugar. With your hands, cut the butter into the mixture until it resembles coarse crumbs. Evenly top the muffins with the streusel.

Above is a picture of the muffins just before going into the oven.

Bake for 18-20 minutes. Allow to cool a few minutes before removing from pan and cooling completely on a wire rack.

Yum! Seriously they are so pretty 🙂 Store covered at room temp and enjoy!

Chocolate Pound Cake

This Pound Cake is exactly what I made last week, only with cocoa powder in the batter. Easy, Peasy. Done aaand done! The best part of this pound cake recipe is that it is not dry. I think it has to do with baking it at a lower temperature, so then the edges won’t burn before the middle is even set. I topped this cake with Cool Whip but it’s great on it’s own or you can use a ganache or glaze. Whatever you want! Also fresh fruit like strawberries or raspberries would be great.

What you will need:

Loaf pan, greased

1 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cups unsalted butter at room temp
1 cup granulated sugar
3 eggs at room temp
1/2 cup milk

Preheat oven to 325 degrees fahrenheit. In a bowl, sift together the flour, cocoa powder and salt. Set aside. In another large bowl, beat butter and sugar until light and creamy. Add in eggs, one at a time, beating well after each addition. Beat in flour. Slowly beat in flour mixture alternating with milk until batter is formed.

Pour evenly into your prepared pan and bake for about 1 hour. Allow to cool 15-20 minutes before inverting to cool completely.

Cover and store at room temperature. Enjoy!

Easy Peasy Perfect Pound Cake


I know I have a few other Pound Cake recipes on this blog and I actually wasn’t going to post this one. But then it came out of the pan so perfect I HAD to share it! Oh, and there’s a fun ingredient in the glaze 😉 Also, this isn’t a true pound cake. Pound cake usually has a pound of every ingredient, but this one is about half. I am not feeding an army so this one is perfect. It will last about 2 days in my house.

So, here we go! Let’s make a half pound cake 🙂

What you will need:

Loaf pan, greased

1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 large eggs
2 cups all-purpose flour
3/4 cup milk
2 teaspoons vanilla extract

For the glaze:

1/2 cup powdered sugar
1 tablespoon Lemon LaCroix (you can also use lemon juice)

Preheat oven to 300 degrees fahrenheit. Beat butter until smooth and creamy. Beat in sugar until smooth and light in color. Add in eggs, one at a time, beating well after each addition. Alternate beating in the flour and milk until combined. Beat in vanilla.

Pour batter into prepared pan and bake for 1 hour and 20 minutes. Allow to cool a few minutes before inverting.


To make the glaze stir together the ingredients and pour over the warm cake. Cool completely before cutting and serving. Enjoy!

Store covered at room temp.

Lunch Lady Brownies


Oh boy! Chocolate lovers unite! Who knows why these are called Lunch Lady Brownies?! I’m guessing it’s what we had in the cafeteria at school back in the day? Or maybe they even still have them? All I know is, they are tasty! And the frosting is what does it for me. So gooey and delicious 🙂 This is a great brownie recipe for any occasion and I love that it makes a lot. Or you can simply halve it.

So, let’s go get our hair nets on and become lunch ladies! Actually, I kind of see myself as a lunch lady in the future 😉 Who knows! For now, let’s just bake…

What you will need:

13 x 9 inch baking dish lined with foil and then sprayed with non-stick spray

1 cup unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract

Chocolate Frosting

1/4 cup unsalted butter at room temp
1/4 cup 2% milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar (depending on how sweet you want it, I used 2 and was happy)

Preheat oven to 350 degrees fahrenheit. In a large bowl, beat melted butter and cocoa powder until smooth. Add in flour and sugar and beat until just combined. Beat in eggs and vanilla until just combined. Do not over mix.

Pour into prepared bake dish. The batter will be thick, smooth out evenly to all sides of the pan. Bake for 22-25 minutes. Let cool for 15 minutes before frosting.

To make the frosting, beat all ingredients together until smooth. Pour over warm brownies. Allow to cool completely before cutting and serving.

Cover and store in the fridge. Enjoy!

I actually like them cold but you can bring to room temperature before serving.

Oatmeal Peanut Butter Chocolate Chip Cookies

My oh my… these cookies are GOOD! They are so perfect I don’t even know where to begin! They are thick and chewy and gooey and give you energy! What more can you ask for from a cookie? These definitely won’t last long in my house 😉 The perfect after school treat or a pre workout boost. Either way, get in my belly, right now, all of you 🙂

Ok, ok I’ll calm down. Go get your aprons on and start your ovens. This dough does not need any chill time!

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cup all-purpose flour
1 cup old fashioned oats
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temp
1 cup brown sugar
1/2 cup granulated sugar
1/3 cup creamy peanut butter
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips (I used semi-sweet but you can use whatever you like)

Preheat oven to 325 degrees Fahrenheit. Whisk together the flour, oats and baking soda and set aside. In another large bowl, beat butter and both sugars until creamy. Add peanut butter, eggs and vanilla and beat until smooth. Slowly beat in flour mixture until just combined. Stir in chocolate chips.

Place on cookie sheet by rounded tablespoons and bake for about 10 minutes. Cool on a wire rack.