Sunday, May 30, 2010

Blackberry Yogurt Muffins

I should call these hangover muffins after all the drinking I did last night, but I feel great. I probably can't say the same thing for Jay though ahaha!! Gotta love holiday weekends!

Well it's a hot day and yes I again thought "hey I should kick up the oven for a hour at 375 and bake something" needless to say sometimes my ideas are great but don't necessarily make sense ahahha!!

I bought the most amazing blackberries from Eastern Market and they were just begging me to bake them into something. I pondered and searched. Then VOILA! It was right in front of me. This is a moderate adaptation of the recipe from the Pioneer Woman Cook Book!


3 cups mins 2 tablespoons of All Purpose Flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 heaping cup of plain yogurt
2 cups blackberries
1 tablespoon vanilla

Preheat your oven to 375. Grease your pan

In medium size bowl mix flour, baking soda, nutmeg, salt, and baking powder.
In another medium sized bowl mix together oil, sugar, egg, vanilla, and yogurt. (I used a whisk for all of this I didn't even need my hand mixer)
Once you have your wet ingredients mixed slowly add in the dry make sure its mixed completely. Now gently stir in the blackberries

Now the fun part. I used an ice cream scoop and fill each cup about 3/4 of the way.

Pop those babies in the oven for 20-25 mins. I took mins out at 23 mins and they came out perfect!

These are super simple! I think next time i might sprinkle a little raw sugar on them for a little extra sweetness.

Keep on Making Stuff!

Thursday, May 27, 2010

Millard Eats Stuff, he also makes stuff!

So I like to cook and bake. I got a little nudge from one of my most fav guys. I forget the exact words but it was something like "WTF FML WTF is that? Why only when I'm gone does ye bake delectable goods?" - Keith Millard

Being the great friend that I am I agreed to make him some chocolate chip cookies. What I failed to mention was I would be testing a modified version of my current recipe on him. ooopsie sorry Keith. No worries old friend I'm good at what I do.

As always check out the pics and recipe!

Oh one quick thing these are in no way a health food. ahaha proceed with a cold glass of milk and caution.


1 1/2 cups of salted butter

1/2 cup white sugar

1 cup brown sugar

3 whole eggs

1 tablespoon vanilla extract

1 6 ounce package of vanilla instant pudding
1 1/2 teaspoons of baking soda

3 1/3 cups of all purpose flour

1 bag of chocolate chips. I used dark chocolate chips


In a bowl cream together butter, white, and brown sugar. Add eggs and vanilla extract. Stir in vanilla pudding mix. Add flour and baking soda make sure it is mixed evenly its a bit heavy. Add chocolate chips. I used a tablespoon scoop to make the dough into little balls and place them on a slightly greased baking sheet. Bake in a pre-heated 350 degree oven for 10 minutes.
**NOTE** Even at 10 mins they may not look done but they are. These are really light and get fluffy. 10 mins till the edges are slightly brown. They will stay soft and yummy!!

Sunday, May 16, 2010

Big Chewy Chocolate Chip Cookie

I love a soft salty dark chocolate chip cookie! I love one that's warm right from the oven!

I only like dark chocolate so these cookies are one of my favs for sure!

Have I mentioned easy to make? Consider this me mentioning it. They are so simple!!

Enough of the small talk and on with the recipe and pictures!


2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips (i use Ghirardelli dark chocolate chips 1 bag)


1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.Sift together the flour, baking soda and salt; set aside.

3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

in the immortal words of Fred Sanford... "it's the big on Elizabeth" ahaha!!

Peanut Butter Cookies at 8am on a Sunday! What was I thinking!

ahah this pic is hilarious!

So my mom says "Man, I've really been craving peanut butter, I think I have had some everyday this week"! Insert chime noise here. OH I know I'll make peanut butter cookies!

When I was a kid my mom would make cookies for days and days around the Christmas holiday. So many to the point the smell of a cookie almost made you ill. But man can my mom bake a cookie!! Woo!!

I searched the house for the old crusty Betty Crocker cookbook she got all her magic recipes from and couldn't find it so I did a net search and combined a few recipes together and came up with this!

The cookies are really good! I added way more peanut butter than any of the recipes called for and I cut the sugar in half. My own personal preference. I really don't like overly sweet anything.

So  here is a little photo montage and the recipe! Enjoy!!!


1 cup packed brown sugar

1 cup white sugar (I used 1/2 a cup

1 cup peanut butter (I used 2cups, I'm a rebel)

1 cup shortening (I used salted organic butter because it's yummy and all I had)

1 teaspoon baking soda

2 tablespoons hot water

2 1/2 cups all-purpose flour

2 eggs


1.Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.

2.Stir in the eggs. Add the flour. Roll dough into balls.

3.Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.
And now for the photos! I know you can hardly contain yourself!! ahahaa!


Keep On Making Stuff!