Yes, the question mark should be there because I’m not sure if I should even call these cookies Kolachki. They are supposed to be like little blankets but they came apart within 2 minutes in the oven. I’m not a perfectionist so when my baking goes wrong, I still want to post about it and give tips on how to not make the same mistakes.

These cookies are very easy and super yummy. Typically, you will see them around Christmastime but I never made them before so here I am! In May (my favorite month by the way because my birthday is next week). 😉 I will definitely make them again and do it right. I felt rushed when making these for some reason. So I will tell you what I did wrong and I can count 2 major things; 1. I rolled out the dough too thick. Always a problem for me, I’m not a pro at rolling out dough. 2. I used too small of a cookie cutter. It should be more like a 3 inch square and I used a circle that is 2 inches. So I guess that is really 3 things.

Here is the recipe! Literally 5 ingredients. So easy, just don’t make the same mistakes I did. Go turn on your oven.

What you will need:

Cookie sheet lined with parchment paper

1/2 cup unsalted butter at room temp
3 oz. cream cheese at room temp
1 cup all-purpose flour
Fruit preserves for filling
Powdered sugar for dusting

Note: This recipe can easily be doubled if you need more than 15 cookies. Also, use preserves and not jelly. Jelly has a different consistency that just doesn’t work when baked.

Here are the preserves that I used:


In a large bowl, beat together the butter and cream cheese until nice and smooth. Add flour and beat until just combined. This is your dough. Wrap in plastic wrap and put in the fridge for an hour or 2.

Preheat oven to 350 degrees fahrenheit. On a lightly floured surface, roll out chilled dough to 1/8 of an inch thick. Cut out with 3 inch (preferably square) cookie cutters. Place cookies on prepared cookie sheet. Drop 1/2 teaspoon of preserves on each cookie. Tightly wrap the end corners around the filling:

I was hoping my cookies were going to stay like that but alas, they did not. They look so cute! Like little baby Jesus’ wrapped up 🙂

Bake for about 12 minutes. Cool on wire rack completely. Dust with powdered sugar and enjoy! Store covered.


Simple Butter Cake 


Yum! Yum! Yum! Ate way too much in my tum tum tum! This butter cake is so simple to make and it is so delish! Very similar to a pound cake but not as dry or dense. I had to use up some strawberries and had these ingredients on hand so here I am, sharing this gorgeous cake recipe with you. It’s perfect for the first day of spring! Top it with powdered sugar and fresh fruit and you are good to go! Have a slice for breakfast even, with a cup of coffee and you are ready to tackle the day.

What you will need:

9 inch round cake pan sprayed with non-stick spray and lined with parchment paper

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup granulated  sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup milk (preferably 2% or whole)
Powdered sugar (for dusting)
Fresh fruit for topping

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth. Add in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in flour mixture, alternating with the milk until everything is combined.

Pour into prepared pan and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack for at least 15 minutes before inverting to cool completely. Dust with powdered sugar and serve with fresh fruit. Enjoy!


Easy Whole Wheat Pancakes

Pancakes. My other favorite food that I can eat a ton of, no matter the time of day. I went on a run this morning and really needed a good, hearty breakfast to fill me up. This recipe is awesome because you can change it up and add what you want. You can use all whole wheat flour but I suggest half all-purpose because they are fluffier and taste better in my opinion. So come on! Grab a cup of coffee and make breakfast with me.

What you will need: 

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
3 tablespoons melted unsalted butter (plus more for pan)
1 teaspoon vanilla extract
Toppings: maple syrup, nuts, chocolate chips, butter, fruit, whatever you want!

In a large bowl, whisk together flours, cinnamon, baking powder and salt. In a medium bowl, whisk together milk, egg, butter and vanilla. Make a well in the center of the dry ingredients and slowly pour in the wet ingredients. Whisk until combined. The batter is really thick. If it’s too thick for your liking, just add a little more milk.

Heat a large skillet or griddle until hot. Brush with butter. Pour about 1/4 cup of batter into the heated skillet or griddle. When the edges look dry, flip over to cook the other side, about another minute or two. Serve hot with desired toppings! Enjoy!


Sangria For One!

When a stay-at-home-mom has wine and fresh fruit in the house, what’s she going to do? Make sangria of course! And this isn’t any sangria, this sangria is for one person. Yep! For me and me only. What’s great about this recipe is you can make it your own with the type of fruit and wine you like. I used chardonnay because that’s what I had but a red wine would work, too! So come on! Have a cocktail with me…

What you will need:

Wine glass (or mason jar if you have one)

6 oz. wine, white or red
2 oz. Brandy
Fresh fruit, I used strawberries, blueberries and lemon
Lemon-lime pop (I used Sprite and yes, I say pop. True Chicagoan here!)

I made this early in the day and then stuck it in the fridge until I was ready to drink it. But, if you drink it right away, it’s just as good! The fruit just won’t have time to soak up all that booze 😉 So, you can make this a few hours before drinking or right when you want one.

In your glass, pour the wine. Add the Brandy. Cut up the fruit you are using and add that. Stick in the fridge and add the pop just before drinking OR if drinking now, add it! As much or as little as you want. I think I added about 1/4 cup. Garnish with fruit if desired. Cheers!

Yes, I had fun taking pictures of this beauty.

Bottoms up!


Blueberry Lemon Bundt Cake

This is one of my favorite flavor combinations! Blueberry and lemon… so good and refreshing. I love this recipe because it’s sweet enough to be a dessert, but you can also serve it for breakfast or brunch. I stole this exact recipe from Martha Stewart, whom I love so dearly. It is super easy and now is the perfect time to make it. So come on…

What you will need:

12 cup bundt pan

For the batter:

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
2 tablespoons lemon zest
Powdered sugar for dusting (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder and salt and set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add the flour mixture in three additions, alternating with two additions of sour cream. Set aside.

In another large bowl, toss blueberries, lemon zest and teaspoon of flour with your hands. Gently fold into batter. Spray the bundt pan with non-stick spray. Spread batter in prepared pan. Note: The batter will be thick. I used a big spoon and scooped it in.

Bake on the bottom rack for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for at least 20 minutes before inverting onto a rack to cool completely. Dust with powdered sugar before serving (optional).