martha’s chewy molasses cookies

why hello friday!

i feel as though its been an eternity since i last saw you. yes i realize it’s been only 7 days but do you have any idea how long 7 days can feel like?? although if i’m being totally honest, this week didn’t really drag on but it didn’t really fly by either. it felt like a week, no shorter no longer.

what did i do this week you ask?

well for starter’s i went to spin class monday with maddie at 530 IN THE MORNING! ugh. that’s not exactly the way i want to start my week but that evening ended with ryan lochte in a speedo so… then we went to see brave. SO cute! i absolutely love the fact that this disney princess isn’t a traditional disney princess that ends with the happily ever after love story. she’s her own strong person that doesn’t need a guy. loved that.

oh i also made these martha’s cookie madness cookies. they were yummy. as in, i kept half the baked cookies at home so i could eat them. also as in, i was told that they probably wouldn’t last through lunch the day i brought them to work. they remind me of gingerbread cookies but not quite. they would make a perfect pairing to a scoop of ice cream in between two for a super yummy ice cream sandwich… ahem mike.

martha’s chewy molasses cookies

  • 1/2 c unsulfered molasses
  • 1/2 c (1 stick) softened, unsalted butter
  • 1/2 c sugar + 1/4 c for rolling
  • 1 c light brown sugar, packed
  • 2 eggs, room temp
  • 2 tbs vegetable oil
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 1/2 tsp salt
  1. mix together the flour, ginger, cinnamon, and allspice together in a bowl; set aside.
  2. beat together butter, sugars, and salt until smooth, about 3 min. mix in eggs, one at a time; follow with the molasses and oil.
  3. reduce speed to low; gradually add in flour mixture and mix until just combined. cover dough with plastic wrap and refrigerate until firm, approximately 1 hr or up to overnight.
  4. preheat oven to 325F. line your pans with parchment paper or a silpat.
  5. using your handy dandy cookie scoop, scoop balls of dough out and roll in the remaining 1/4 c sugar. space the balls about 3″ apart on the lined baking sheets. bake until the cookies are flat and centers are set, 15- 17 min. let cool completely.

a couple things… i’ve been asked about if parchment paper / silpat is necessary. normally, the answer is a light no; not absolutely necessary but definitely useful. in this case, my answer is more a firm yes. see these cookies are pretty sticky and if you were to just use a baking sheet, they would stick and you’d end up with broken cookies pieces. not a bad thing if all you want these cookies for is an ice cream topping but definitely not good if you want cookies. also, and i hate to disagree with martha, these cookies aren’t exactly chewy. they are when they are hot out the oven and not fully cooled but once they are cooled, they are more crispy with a small chewy center. they are exceptionally delicious dipped in a glass of cold milk though.


recipe from: martha stewart’s cookie cookbook


chela’s corn dip

i’ve decided to start a collection. what’s going to be in my collection you ask? well food stuff of course. more specifically, awesome measuring cups. why do i want to start this new collection? well because these owl measuring cups from urban outfitters are freaking super adorable. and i really really really want them. really anything awesome for the kitchen should be bought for this new collection. like these bowls. or this cookie jar (seriously someone should buy me this like now). ohhh look at this butter dish! or who can resist this creamer?

here’s the other thing about my new fantasy collection… it would be like a prop closet for the awesomest photos to be featured here. i mean it’s a win win right? who wouldn’t love to see this corn dip served out of a fish? i mean i personally think it would make it that much yummier…

ok well there’s not too much that could make this dip yummier. i mean for starters it’s like crack for me. like badly. i could eat an entire bowl of this. and by bowl i mean like a GIANT bowl. my friend chela makes this for get togethers and i think she should just start making me a personal bowl. for real. and i’m not the only one. i asked her for this recipe for a crawfish bowl and i’m pretty sure that all of it was gone before the first pot was pulled. in fact, i’m almost positive it was gone before everyone got to the boil.

chela’s corn dip

  • 2 cans sweet corn
  • 2 cans fiesta/mexican corn
  • 2 c shredded cheddar cheese
  • 1 fresh jalapeno, chopped
  • 1/2 c pickled jalapeno slices, chopped
  • 3 green onions, chopped
  • 4 oz cream cheese, slightly melted
  • 2 tbs mayo
  • 2 tbs sour cream
  • 1 clove garlic, chopped
  • cajun seasoning to taste
  1. combine all ingredients and stir well to combine. let sit in the fridge for at least an hour or overnight for the flavors to meld together.
  2. serve with your favorite chips – chela (and i) would recommend fritos scoops or multigrain tostitos.

oh and in full disclosure over how much of this i can eat…. let’s just say that this was dinner one night. and although i think it would be perfect for a 4th of july party, i won’t be making it. because i might not share it with anyone else. for real. think i’m exaggerating? make it and you let me know if you could walk away.


recipe adapted from: my friend chela

biscuit donuts

could having the olympic swimming trials last night be any better way to get this week started?? i mean… c’mon! ryan lochte in a speedo. and not one of those creepy speedos. he’s just beautiful.

and for the record… i’m not just jumping on the ryan lochte bandwagon now. i’ve been on the bandwagon since he competed in athens. him and aaron peirsol had this college (at the time) girl glued to the swimming competitions.

what does that have to do with biscuit donuts? absolutely nothing. unless you count that these donuts were something my mom made for me growing up and i called her to tell her to watch the trials because ryan lochte is hot.

so biscuit donuts. i’ve been seeing these float around pinterest and it kinda bums me out. i mean i can’t have expected no one else in the world to know about this but growing up, i felt like this was the coolest idea ever. i really don’t know where and when my mom discovered this but these donuts were a hit for me growing up… and to be honest still are. they are like the simplest breakfast EVER. like seriously. i don’t think anything is as simple as these are. and they’re super yummy.

biscuit donuts

  • 1 can biscuits – you can use your favorite but just make sure they’re not the “flaky” kind
  • 1/2 c powdered sugar
  • 1/2 c sugar
  • 1 tbs cinnamon
  • oil, for frying – use a neutral oil like vegetable or canola
  • 1″ round cookie cutter – yes i am well aware that this is not an ingredient but you need it
  1. preheat your oil in a large pan / skillet to 325F.
  2. mix together your sugar and cinnamon. put in a ziploc. put the powdered sugar in another ziploc.
  3. cut the center of each biscuit out with the cookie cutter. this will give you a donut and a donut hole.
  4. drop the biscuit dough into the hot oil and fry on each side until golden brown. this goes really quickly. remove the dough from the oil and let drain just a quick second. put in the ziploc of your choice of topping and shake well.
  5. devour.

see. super super super easy. like you can have breakfast on the table in less than 10 min total. if you wanted to get really fancy you could make a glaze for some glazed donuts or even a chocolate ganache topping. but i like to keep things simple; the powdered sugar holes are my favs. and let’s be honest, when you’re making them for kid(s), like my mom did, the faster you can get these to the table, the better.


recipe method from: my mom

martha’s vanilla malted cookies


we’ve made it past the chocolate chip cookie phase of martha’s cookies madness. don’t get me wrong. i love me some chocolate chip cookies (they are afterall what made me start this little challenge) but it’s about time to find some more lovely cookies. some new friends to invite to the cookie lovers party.

and this week’s cookies are vanilla in a couple ways. first, they are vanilla flavored. but they are vanilla flavored and include malt powder which lends a caramelly tone to them. which brings me to my next point. to me they are, well, a bit vanilla. don’t get me wrong. i love me some vanilla done right. but these… well they’re just not my favorite.

so why am i posting them you might ask…

well a) because they are these week’s martha’s cookie madness and b) i’m just about the only person that felt that way about these cookies. see.. i bring almost everything i bake to work. i mean if these things are chilling at my house waiting for me, well it wouldn’t be a good thing for my waistline. so i brought these cookies to work and everyone else told me over the next two days how much they enjoyed these cookies. i think for me, they weren’t as sweet as i would like my cookie to be. i’m not necessarily saying i want a cookie that hurts my teeth it’s so sweet but these were just bland to me. i do enjoy a good shortbread cookie but let’s be honest, you put that much butter into anything and it’s bound to be damn good. these were just eh for me. maybe it’s because i don’t particularly like malt flavoring (ice cream or malt balls) and i’m not a fan of cream cheese (you can’t really taste it in these cookies). i don’t really know. but like i said, everyone else thought they were stellar.

martha’s vanilla malted cookies

  • 2 3/4 c flour
  • 3/4 c plain, malted milk powder
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 c (2 sticks) softened, unsalted butter
  • 3 oz cream cheese, room temp
  • 1 c sugar
  • 1 vanilla bean, split and seeds scraped – if you can’t find a vanilla bean or don’t want to buy it, use 1 tsp vanilla bean paste or 1 extra tsp vanilla extract
  • 1 egg, room temp
  • 1/2 tsp vanilla extract
  1. preheat oven to 350F. line your baking pans with parchment or a silpat.
  2. whisk together flour, malted milk powder and baking powder; set aside.
  3. beat together the butter and cream cheese until thoroughly combined. add sugar, salt and vanilla bean seeds (reserve the pod for something else like vanilla simple syrup). add egg and vanilla extract and combine. reduce speed to low and add the flour mixture until just combined.
  4. transfer your dough to a pastry bag with a large tip (you can use a star tip or just a round one). pipe strips that are 2 1/2 in long onto the lined baking sheets, space them about 1 in apart.
  5. bake until the edges are just golden brown, 10-12 min. transfer to a cooling rack to cool completely.

one note.. if you don’t have a piping bag and tips laying around and don’t want to invest in them, just use a gallon size ziploc bag and cut the tip off. tada! a poor man’s piping bag!

if you’re a malt / not super sweet cookie lover, you should totally try these and let me know what you think.

as for me… unless they’re a special request… i think they’ve seen their one and only invite to the cookie lover’s party. just keeping it real.


recipe from: martha stewart’s cookie cookbook

baby back ribs IN THE OVEN

do you know how hard it is to function with one working eye? more importantly, do you know how hard it is to DRIVE with one functioning eye??

it’s difficult let me tell you.

no i did not lose an eye. apparently when my allergies kick up they decide to delegate the task of eye watering to one of my eyes and man oh man does the choosen eye take the task to heart.

it all started last night when i went to lay down to go to bed. (i’m very aware that it is exceptionally weird timing.) so i go to lay down and all the sudden i can feel the allergy nose block where you have a really weird feeling that one nostril has a closepin on it. which the triggers the eye watering. and nonstop eye watering. so i get up this morning and don’t feel the closepin nose block or eye watering anymore. thank goodness. put on full makeup (eyeliner, mascara, eyeshadow) and get ready to walk out the door.. BAM. hit with the unstoppable eye watering and closepinness. let me just tell you how awesome this is. i’ve already been asked several times if i’m ok. yes i am but if you could make this one eye stop watering long enough for me to be able to function i’d greatly appreciate it.



done in the oven.

sheer genius.

yes i’m well aware i could have shared this recipe before father’s day but isn’t that what father’s day is all about? man + fire? these involve no fire. i know. ribs and barbeque are supposed to involve fire but get over it. see (and i’m pretty sure i’ve mentioned this before) i live in a condo. on the second floor. no real place for a grill. but what i do have is an oven and a broiler rack. and really that’s pretty much all you need to make these ribs. no up and down the stairs to check a fire pit in the parking lot. nope. just put these suckers in the oven and go low and slow.

oven baby back ribs

  • 2 racks baby back ribs
  • salt
  • pepper
  • cajun seasoning – i use slap ya mama but tony’s works too
  • 2 c bbq sauce – whatever sauce is your favorite
  • 1 bottle beer
  1. preheat oven to 250F.
  2. with a small (sharp) knife, peel the thin layer of silver skin off the back of the rib racks. sprinkle ribs with salt, pepper and cajun seasoning to taste; rub into the meat.
  3. pour the beer in the bottom of your broiler pan. add water until filled.
  4. place ribs meat side down on the rack and place on the pan. bake uncovered 1 hr, 15 min. remove the pan and flip the ribs meat side up. coat generously with the bbq sauce. return to the oven and bake an additional 45-60 min.

that’s it. easy peasy. and there was little chance of setting yourself on fire.


recipe from: my mom

chocolate chip rice krispie cookies

so for some reason i’ve had a complete aversion to the blog this week…. i don’t really know why but i’m back.

and i’ve brought you cookies as a peace present.

these are the last chocolate chip cookies for martha’s cookie madness. and like i’ve told you before, these aren’t actually martha’s cookies. these are cookies that i’ve grown up eating because my dad has always made them. he even made them my first day of my first real job out of college so that i would make friends; i guess he wasn’t sure my ability to talk to a wall wouldn’t work….

these cookies are your standard chocolate chip cookies but they have the surprise benefit of rice krispies mixed right in there. they are a crispy (no pun intended… ok maybe slightly intended) cookie rather than a chewy one. and while i’m preferential to chewy, these bring back memories so i enjoy them. they’re really yummy with a cold glass of milk.

chocolate chip rice krispie cookies

  • 1 1/4 c flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c (1 stick) softened, unsalted butter
  • 1 c semi-sweet chocolate chips
  • 1 egg, room temp
  • 1 tsp vanilla
  • 2 c rice krispies
  • 1 c sugar
  1. preheat oven to 350F. line your baking sheets with parchment or a silpat. unlike most other cookie recipes, you need to at least spray your cookie sheets with nonstick spray if you don’t want to use parchment or a silpat.
  2. stir together flour and baking soda in a bowl; set aside.
  3. in a large mixing bowl, beat together butter, sugar and salt until well combined. add egg and vanilla; beat well. add in the flour mixture and mix well. stir in rice krispies and chocolate chips. drop by tablespoons onto the greased/prepared cookie sheets.
  4. bake 10-12 min until lightly golden. remove to a cooling rack and cool all the way.

oh and these cookies will DISAPPEAR quickly. like they were gone within a couple hours. and by that i mean between after lunch to 500P, all that was left was crumbs. we’re currently investigating who the office cookie monster is…


recipe from: my dad

martha’s chunky peanut, chocolate and cinnamon cookies

it’s friday, friday, gonna get down on friday!

ok so that was a) really cheesy and b) not exactly true.

i mean it is friday. but what exactly does “gonna get down on friday” mean? maybe it’s because i’m older than 14 but i’m pretty sure what i think it means is not exactly what rebecca black means when she sings it.

(p.s. how does this girl really have a wikipedia page??!?)


it’s friday which means it’s the first day of the super regionals AND another edition of martha’s cookie madness. these cookies would be great for a super regional tailgate in the shadows of the box (provided you didn’t have anyone that was deathly allergic to nuts). these cookies provide a great combination of peanut and chocolate. plus you throw in a pinch of warmth from the cinnamon. deliciousness.

martha’s chunky peanut, chocolate and cinnamon cookies

  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 c (1 1/2 sticks) softened, unsalted butter
  • 1/2 c smooth peanut butter
  • 1/2 c sugar
  • 1 c packed light brown sugar
  • 2 eggs, room temperture
  • 1 1/2 c semi-sweet chocolate chips
  • 2/3 c roasted, salted peanuts, coarsely chopped
  • 2 tsp vanilla
  1. preheat oven to 350F. line your baking sheets with parchment paper or a silpat.
  2. whisk together flour, baking soda, and cinnamon in a bowl, set aside.
  3. beat butter and peanut butter together in a bowl until well combined. add sugars and salt, mix until fluffy, about 2 min. mix in eggs until combined. add the flour mixture and mix until just combined. fold in your chocolate chips, peanuts and vanilla. refrigerate dough until it’s slightly firm, about 15 min.
  4. scoop out your dough with your cookie scoop and put on your prepared cookie sheets, about 2 in apart. flatten slightly. bake 12-13 min or until just golden. transfer to a cookie rack to cool completely.

that’s it for martha’s chocolate chip cookies. i have one more chocolate chip cookie recipe for next week but it’s a family recipe and not from martha. sue me. but because this is officially martha’s last chocolate chip cookie, i’ll tell you my favorite of hers… surprise surprise… it was the very first one, the soft and chewy. all have been good, minus the banana walnut since i think bananas are disgusting and didn’t have one although everyone else loved them. have you been keeping up? which one was your favorite?

hope you enjoy your weekend. i plan to!

oh and geaux tigers!!


recipe from: martha stewart’s cookie cookbook