Vanilla Marshmallows (#27)

What crazy person makes marshmallows from scratch when one can just buy them at the grocery store?  Me!  Even though the thought of gelatin creeps me out, I really wanted to try a hand at these.

They were SO worth the effort and time!  They taste AMAZING and keep their softness for days.  I used mine as dippers for a fondue party.  I drool thinking of having a s’more using one of these!

I used a glass 9×13″ pan and wasn’t able to invert the marshmallows to a cutting board, they were stuck!  Instead I used cookie cutters and they came out just fine.


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White Chocolate Snickerdoodles (#26)

For some reason, I wasn’t in the mood for chocolate dessert.  Weird, I know!  Original snickerdoodles seemed too boring so I decided to add in some white chocolate chips, which totally made them way more delicious.  White chocolate doesn’t count as chocolate, right?

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Chocolate Soufflés

I bought ramekins during my Valentine’s Day raid at Sur la Table.  I had no idea what to make in them and I rarely have enough people over to make an entire recipe worth of special dessert.  I found this recipe that was for only two people, score!

When I’ve had soufflés at restaurants, they are usually served with a sauce or ice cream.  Therefore, I didn’t really know what to expect for the soufflé alone.  I decided not to make the raspberry sauce because I didn’t want to mask the flavor of the soufflé.  The flavor was great however texture somewhat dry.  Maybe that’s why they are usually served with something!


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Cookie Dough Truffles (#19)

Store bought candy for Valentine’s day does not cut it for me…take note future boyfriend!  I decided to make homemade truffles for my coworkers, especially since we had a 2 hour long staff meeting that day!  I first had these truffles a few years ago.  My amazing roommate at the time and a mutual friend made these all day…and I devoured them once I got home from my internship!  Cookie dough is amazing by itself, but covered in chocolate and hardened into a truffle makes it even better.

PS….there are no eggs involved in this recipe so you may eat away safely!


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Skillet Cookie (#16)

For Valentine’s Day this year I received $100 gift card to Sur La Table, which is my favorite kitchen store!  I felt like a kid in a candy store…but instead I was a grown adult oozing with excitement with all the bowls, utensils, cookie cutters and gadgets surrounding me!

I walked away with a lot of great items but one thing I definitely had on my list was a large skillet.  Sounds like such a boring thing to buy to most, I’m sure.  My pots and pans are a mismatched set from my parents that they had for years before getting new ones.  They kept some of the set so I was without anything that resembled a large skillet.

I really wanted to use my new 12″ skillet right away but all I wanted, of course, was dessert!  I decided to cook one giant cookie – pizookie style for those of you who’ve been to BJ’s Brewery.  This recipe is written for an 8″ skillet so I just doubled the recipe since my 12″ skillet has a large depth.  Make sure your skillet is oven-safe as this does bake in the oven after time on the stovetop.

I tend to be a perfectionist when I’m baking.  The sugars formed this gritty mixture and the dry ingredients took forever to incorporate!  I was freaking out, people.  “This looks nothing like the picture…I’m such a horrible baker….I can’t follow any directions correctly!”  Thankfully someone was there to calm me down, shove me out of the kitchen, and stir the mixture for a little bit.  Finally the mixture resembled a cookie dough so we shoved it into the oven.  The end result was SO worth the mini breakdown!


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