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.

Chocolate Snowflake Cookies


Single digit temps call for chocolate and cookies, right? Why not pipe a cute snowflake on top to really feel the winter spirit! But in all honesty, I despise winter. Worst season. Full on seasonal depression going on over here. So I baked some delicious cookies and made them pretty with a snowflake and crystal sugar. It helped the blues a little bit, they are very tasty 🙂

So, if you are stuck inside because of the cold and snow, make these! They will not disappoint..

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
Cookie cutter of choice

For the icing:

1 1/2 cups powdered sugar
1 teaspoon light corn syrup
3 teaspoons milk (+/-)

In a large bowl, whisk together the flour, cocoa, baking soda, salt and cinnamon. Set aside. In another bowl, beat together butter and sugar until creamy. Beat in egg, vanilla and molasses until combined. The mixture might be a bit lumpy which is ok. Add in the flour mixture in 3 small batches, beating slowly and well before each addition until the dough comes together.

Separate the dough into 2 small balls and wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Roll one of the dough balls on a lightly floured surface to be about 1/8 of an inch thick. Cut with desired cookie shapes and place on prepared cookie sheet. Bake for 8-10 minutes or until edges are just starting to brown. Allow to cool on a wire rack completely.

To make the icing, just mix all the ingredients together until you reach desired consistency. Pipe onto cooled cookies. Allow to dry before storing and covering.


Chocolate Chunk Sea Salt Cookies


Happy 2019! It took me 2 weeks but what better way to begin my blogging this year than with a chocolate chip cookie? A chocolate CHUNK and sea salt cookie! So freaking good, so irresistible. Seriously, they should be illegal. But, they’re not so let’s indulge, right? They are the perfect dessert or after school/work snack and they are actually really easy to make. The recipe below makes about 15 cookies and can easily be doubled if need be. So… let’s get started…

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temp
1/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
4 oz. chopped semi-sweet chocolate (I used Baker’s chocolate)
Coarse sea salt for topping

In a bowl, whisk together flour and baking soda. Set aside. In another bowl, beat together the butter and both sugars until smooth and creamy. Add in egg and vanilla and beat until incorporated. Slowly add in flour mixture until just combined. Stir in chocolate chunks. Cover with plastic wrap and refrigerate while oven is preheating (or as long as overnight).

Preheat oven to 375 degrees fahrenheit. Drop cookie dough by spoonfuls onto prepared cookie sheet. Top each cookie with sea salt using either your fingers or a grinder.

Look how delicious it looks!


Bake for about 8-10 minutes. Cool for 1 minute before transferring to a wire rack to cool completely.

Store in an airtight container at room temp. Enjoy!


Vegan Chocolate Cake


No butter, eggs or milk in this super dark chocolate cake! How is that possible? Science! This cake is super moist and delicious, it will probably be my new go-to birthday cake recipe. I topped it with not-so-vegan peanut butter buttercream for my husbands 37th birthday. YUM! If you want to keep the entire cake vegan, though, use whatever frosting you like 🙂 I provided the cake recipe and the buttercream recipe that I used in this post.

Also, this recipe only made an 8 x 8 inch pan, but you can easily double it for a 9 x 13 if you’re feeding more people. The buttercream however, will probably cover it. It makes a ton, I have some left over in my fridge which will probably (definitely) be eaten with a spoon when I’m hungry 😉 And last but not least, this cake is SO EASY to make! no mixer required, just a bowl and spoon and you are done!

So here we go! Let’s go make a vegan cake!

What you will need:

8 x 8 inch baking dish, greased

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
5 tablespoons vegetable oil

1 cup water

For the buttercream:

1/2 cup unsalted butter at room temp
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 teaspoons milk
2 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, salt, cocoa powder and sugar. Add in vanilla, vinegar, oil and and water and stir until combined. Pour into prepared dish and bake for 25-30 minutes. Allow to cool completely before frosting. Note: if you doubled the recipe, you will need to bake longer so just keep an eye on it.

For the buttercream, beat together the butter and peanut butter until smooth. Add in vanilla, milk and powdered sugar and beat until completely smooth and you reach desired consistency. Spread over top of cooled cake.

Slice and enjoy!

Store covered at room temp.