Almond Bars


I can’t believe I didn’t have a jelly roll pan! You need one to make these so off I went and finally bought myself one. These bars are so tasty and very easy to make so if you need a dessert that feeds quite a few people, this is it! Cut them big or small, decorate with fruit or however you like and you have a crowd pleaser. So, here we go… let’s go make some almond bars!

Note: Even though these bars do not take long to make, always read through the instructions first! There are some new steps that I typically do not do in my recipes. Also, I did this entire recipe using a hand mixer.

What you will need:

Jelly roll pan, lightly greased (I used a 16 x 12 in.)

2 cups all-purpose flour
1 1/3 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream (or plain Greek yogurt)
2 large eggs
1 1/2 teaspoons almond extract
1 cup water
1 cup butter

For the glaze:

6 tablespoons milk
1/2 cup butter
3 1/2 cups powdered sugar
1 teaspoon almond extract

Preheat oven to 350 degrees. In a bowl, whisk together the flour, sugar, baking soda and salt. Set aside. In another large bowl, combine sour cream, eggs and extract. Pour the flour mixture into the egg mixture and beat until just combined. Set aside.

In a medium saucepan over medium heat, bring to a boil the water and butter. As soon as it boils, remove from heat and pour into the mixture that is set aside. Beat until smooth. Pour batter into prepared pan and smooth out with a spatula.

Bake for 17-20 minutes.

When the bars have about 5 minutes left to bake, start making the glaze. Melt the butter and milk in a saucepan over medium heat. Pour into a bowl and whisk in powdered sugar and extract until smooth and combined. Pour the warm glaze over the warm bars. Allow to cool completely before cutting and serving.


Store covered in the fridge.

You can decorate however you like! They are so pretty 🙂


Carrot Cake Loaf with Cream Cheese Frosting


So… I thought I posted this recipe like 2 weeks ago but apparently not. I’m not sure what happened but, no big deal, I will rewrite and post again. (super big sigh!)

This carrot cake is so good and I literally ate the extra cream cheese frosting with a spoon. Yup. No shame. So delicious. I made this a couple weeks ago and I’m making it again tomorrow to bring to my parents house because it is my mom’s favorite. It’s the perfect size since it’s a loaf and not a tiered cake or a bundt cake which I have made before. So, go ahead and grate those carrots and let’s bake a cake!

What you will need:

Loaf pan, greased and lined with parchment paper

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (packed and drained)
2 large eggs

For the frosting:

4 oz. cream cheese at room temp
2 tablespoons butter at room temp
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

Preheat oven to 350F. In a bowl, whisk together flour, baking soda, baking powder and cinnamon. Set aside. In another bowl, beat together sugar, oil carrots and eggs until combined. Stir in the flour mixture until combined. Pour into prepared pan.

Bake for about 40 minutes. Allow to cool a bit before removing with parchment paper. Cool completely before frosting.

To make the frosting, beat cream cheese, butter and vanilla until nice and creamy and smooth. Add in powdered sugar and beat until you reach desired consistency. Frost cooled cake, slice and enjoy!

Store covered in the fridge.

Chewy Oatmeal Banana Cookies

My sister just had a baby!! Ah! I now have 3 nephews, that makes a total of 4 boys in our family. Holy cow. I made these cookies to bring to her as she is laid up in a hospital room. Ugh, definitely not fun. But these will give her energy and is the perfect pick me up snack. I wish I had chocolate chips because those would have been a tasty addition, but I didn’t so here we are! Delicious oatmeal banana cookies! Let’s get to baking…

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon cloves
2 teaspoons corn starch
1 teaspoon baking soda
3 cups Old Fashioned Oats
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 bananas, mashed
1 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. In a bowl, whisk together the flour, cinnamon, cloves, corn starch, baking soda and oats. Set aside. In another large bowl, beat together the butter, both sugars, mashed bananas, vanilla and egg until combined. Slowly add in oatmeal/flour mixture and mix until combined. If needed, place in the fridge for 30 minutes to firm up the dough.

Drop cookie dough by spoonfuls onto prepared cookie sheet and bake for about 10 minutes. Allow to cool for a minute before transferring to a wire rack to cool completely. Enjoy!

Store covered at room temp.

Rice Krispies Treats


I was actually scared to make these! I made Rice Krispies treats once before YEARS ago, and I just remember a sticky mess that made me anxious, never wanting to make them again! But, here we are and I must say, I’m glad I tried again. The recipe I used below is so easy and not so sticky! Still only 3 ingredients and still delicious, perfect for everyone 🙂

So, follow my recipe and you too won’t be disappointed. Let’s go…

What you will need:


9 x 13 inch bake dish

5 tablespoons butter
6 cups mini marshmallows
6 cups Rice Krispies Cereal

In a large pot over low heat, melt the butter. Add in marshmallows and melt, stirring constantly. Once melted, turn off heat and pour in cereal. Stir quickly until coated in marshmallow mixture. Pour into bake dish and push down with a spatula so they are even. Tip: You can use a smaller dish if you want thicker treats. I just didn’t go all the way to the edge of my 9 x 13 dish. Also, no need to grease it, the extra butter we used will make them not stick.

Allow to cool for 15-20 minutes before cutting and serving. Store covered at room temp. If you stack them, make sure to use wax paper so they don’t stick together. Enjoy!


And of course, Liam decorated his with frosting 😉 Can you guess what it is? I guess he said it’s an emoji face with glasses and freckles. Haha!


White Chocolate Brown Butter Blondies


Wow! These turned out better than I thought! They are so good and tasty and will definitely satisfy any sweet tooth or sugar craving. The only issue I have with them is I want to eat them all! I had 2 as soon as I was done taking pictures and I had to control myself not to eat another one. So, come on! Let’s go make these delicious bars…

What you will need:

9 inch square baking dish, greased and lined with parchment paper (leaving some overhang for easy removal)

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
Powdered sugar for dusting

Preheat oven to 325 degrees fahrenheit. In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small saucepan over medium heat, melt butter until just beginning to brown, stirring constantly. Allow to cool down a bit.

In another bowl, beat together browned butter, brown sugar and vanilla. Add in eggs and beat until combined. Slowly add in flour mixture until just combined. Fold in white chocolate chips.

Pour into prepared baking dish and bake for about 20 minutes. Cool on a wire rack for 10 minutes before pulling out by the parchment paper. Cool completely. Once cooled, dust powdered sugar on top. Cut into squares, serve and enjoy!

Makes 16 blondies. Store in an airtight container at room temp.



Ricotta Cake


I seriously LOVE ricotta cheese. Give me a spoon and I’ll just eat it all out of the container. Or I like it with Ritz crackers. But here it is in a pound cake! So, so, so good! You can eat it as a snack, a dessert dusted with powdered sugar and fresh berries, or even for breakfast!

I just got back from walking to the beach because it’s almost 50 degrees out and sunny and the sky is beautifully blue. So I’m about to cut me a huge slice of this. I’m so glad I decided to make it earlier this morning… So come on! start your ovens and make this delicious, easy ricotta cake!

What you will need:

Loaf pan greased and lined with parchment paper

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups unsalted butter at room temp
1 cup granulated sugar
1 1/2 cups full fat ricotta cheese
3 large eggs
1 teaspoons vanilla extract

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt and set aside. In another bowl, beat together butter, sugar and ricotta cheese until fully combined. Note: make sure your ricotta cheese is not wet. Drain any excess liquid before adding.

Add in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in flour mixture until just combined. Pour into prepared loaf pan and smooth the top with a spatula.

Bake for about 15 minutes and THEN lower oven temp to 325 and bake for about 40 minutes more. Allow to cool before removing from pan.

Slice and enjoy! Store covered at room temp or in the fridge.

Chicken Tetrazzini


A childhood favorite! My sister and I would always beg my mom to make this for our birthday dinners. It is so delicious and comforting and unhealthy and just plain old good! You do have to plan ahead to make this because it takes longer than a typical weekday meal. But once you make it, you won’t turn back and it will become your family favorite, too! The recipe below can easily be doubled as well if you are feeding more people, but this one will feed 4 people easily.

So, turn on those ovens and let’s go!

What you will need:

8 x 8 inch bake dish, greased

8 oz. linguini, cooked
2 chicken breasts, cooked and cut into small bite sized pieces
1/4 cup butter, softened
1 cup sour cream
1 can cream of chicken soup (or cream of mushroom)
1/4 cup chicken broth
1 tablespoon grated parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper for seasoning

Preheat oven to 350 degrees fahrenheit. Cook the noodles according to box instructions and set aside. While noodles are cooking, cook the chicken until no longer pink in the center. Cut into small bite sized pieces.

In a large bowl, mix together the chicken, butter, sour cream, soup, chicken broth and salt and pepper to taste until well combined. Stir in cooked pasta. Pour into prepared bake dish. Sprinkle parmesan cheese and mozzarella cheese on top. Bake for about 40 minutes. Note: If you doubled the recipe, it may need to bake for 5-10 minutes more.

Serve immediately and enjoy! Store covered in the fridge.