Nov 30, 2012


It is the time of the year to make some gingersnaps! I’ve made some ginger cookies before and was pretty satisfied with them, but this time I made a few changes and love them even more!

2 ¼ C all-purpose flour
2 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground black pepper, yup you heard me, black pepper
1 Tbsp cocoa powder, yup, another secret ingredient
½ tsp salt
¾ C unsalted butter, softened
¾ C granulated sugar
1 egg, slightly beaten
¼ C dark molasses
1. In a bowl, sift together flour, baking soda, ground ginger, ground cinnamon, black pepper, cocoa powder, and salt; set aside

the tablespoon of cocoa powder is the key! don't tell; it's our little secret.
2. In another bowl, beat soften butter until creamy. Beat in sugar until smooth,

mix in egg, a little at a time

and then add in molasses, mix until incorporated.

Mix in half of the flour mixture until the flour almost disappears and then add in the rest and mix well.
3. Chill dough in the fridge for at least two hours. I let it sit in the fridge overnight so the spices really got spicy
4. Pinch off some cookie dough, shape into balls and roll each in cinnamon sugar. I skipped this part and just scoop cookie dough onto baking sheet.

5. Bake in preheated 350F oven for 9-11 minutes or until the edges of the cookies start to brown.

Y'all are beautiful

* Bake the cookies for 9 minutes if you like chewy cookies, and 11 if you’re going for the snap! I baked mine for exactly 10 minutes and they are crispy on the outside, chewy on the inside. PERFECTION!
6. Let cookies cool completely before storing them in an airtight container.


Nov 22, 2012

Double Chin Day: Pumpkin Trifles

Thanksgiving wouldn’t be thanksgiving without pumpkin. And thanksgiving would definitely not be thanksgiving without dessert. So I came up with this recipe.
I was inspired by one of my favorite dessert, banana pudding, and made these beautiful pumpkin trifles.
Super easy to make and taste super delicious

Pumpkin Trifles
2 (3.4oz) boxes instant vanilla pudding mix
2 ½ C milk
1 (14oz) can sweetened condensed milk
1 (8oz) container Cool Whip, thawed
1 box gingersnaps
½ C pumpkin puree
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp allspice
1. In a large bowl, whisk together pudding mix, milk, and condensed milk. Let sit for about 5 minutes or until thickens.

Fold in Cool Whip.

2. Divide pudding into two parts

set one part aside and mix pumpkin puree and spices to the other part

3. Start layering the goodness by putting a gingersnap at the bottom of each cup.

Put a dollop of pumpkin pudding, a dollop of vanilla pudding, repeat until you reach the top of the cup.

4. Let them sit in the fridge for at least two hours. This allows the gingersnaps to soak in the pudding goodness.

* When you let the pudding set for a few hours, the gingersnaps will start to soften, but still have a nice crunch when you bite into it. If you like the spongy and cakey texture, let pudding set overnight.

Those babies complete my thanksgiving. Thank you pumpkin trifles.

Double Chin Day: Corny Corn Pudding

I’ve never had or heard of corn pudding before. When I saw this recipe on I’ve decided to make it for the potluck tonight.

Corn Pudding
Recipe slightly adapted from
1 (15.25oz) can whole kernel corn, drained
1 (15oz) can cream style corn
½ C unsalted butter, softened
½ C sour cream
½ C Greek yogurt
1 (8.5oz) package dry cornbread mix
2 eggs, at room temperature
1. Preheat oven to 350F. Grease two 8 x 8 pan and set aside
2. Mix together everything in a bowl


stick of buttuh oh yeahhh


sour cream and yogurt
pour the corny batter into the prepared pan

bake for 35-40 minutes or until a knife inserted in the center comes out clean

* This is a super easy recipe
* What I’ll do differently next time is I’ll beat softened butter first until creamy and then mix in sour cream and yogurt until smooth. This will help the batter come together easier and faster.

Double Chin Day: Mashed Potatoes

Happy turkey day!
Happy double chin day!
Happy sweatpants day!
I have a potluck to go to tonight and I’ve been starting to cook since noon.
The first thing I made was mashed potatoes because they need to chill in the fridge for a few hours before baking.
I’ve made these mashed potatoes and brought them to a potluck two years ago and it was a big hit. If you’re a big fan of cream cheese like me, this is the recipe for you.

Mashed Potatoes
5 medium potatoes
1 (8 oz) package cream cheese, softened
½ C sour cream
1 tsp black pepper
salt to taste
¼ C grated Parmesan cheese
1. Cut potatoes into cubes and put in heavily salted water. Bring water to boil and turn heat down and let simmer for about 15-20 minutes; or until a fork can poke through potatoes easily.

2. In a bowl, cream together cream cheese and sour cream until smooth.

Add in cooked potatoes and mash with cream cheese and sour cream with a fork until fluffy. Mix in pepper and salt if desire.

3. Spread mashed potatoes in a greased 9 x 13 pan or two 8 x 8 pans.

I like to run forks over the surface to get the crispy texture after it’s baked.

4. Sprinkle cheese evenly over the potatoes.

Cover with foil and put it in the fridge for 3-4 hours.
Let the cream cheese, sour cream and potato mingle.
5. Bake in 350F preheated oven for 30-40 minutes or until the cheese is golden brown and your kitchen smells like heaven.

* I prefer added lots of salt in the boiling water when cooking potatoes then adding it later; so I didn’t add more salt at this point. I forgot to add the pepper, so I sprinkle it over mashed potatoes along with Parmesan cheese.

Nov 11, 2012

PB & J Ice Cream

Whenever I open a jar or a can of something, I’ll try my best to finish it as soon as possible.
The night I decided to make those chocolate chip peanut butter cookies, I made some peanut butter and jelly ice cream right after. So very yummy, I mean c’mon it’s peanut butter and jelly, how can it not be yummy?

PB & J Ice Cream
2 C heavy whipping cream
1 (14oz) can condensed milk
1 C peanut butter
1 jar jelly, any flavor you like; I used strawberry
1. Put a large mixing bowl in the freezer for about 15 minutes; it helps the cream whip easier and faster.
2. When the large mixing bowl is nice and cold, take it out of the freezer and add in heavy cream, vanilla extract. Beat on medium speed until stiff peaks form, about 1-2 minutes
4. Mix together condensed milk and peanut butter, and then mix in 1/3 of the whipped cream; it will thin out the peanut butter mixture and makes it easier to incorporate with the rest of the whipped cream. At this point don’t worry about deflating the whipped cream. When mixture is well combined, fold in half of the remaining whipped cream; mix well, and then fold in the rest.

mmmmmmm, try to get some batter on your fingers

5. Put some ice cream into bottom of containers, and put dollops of jelly,

dollops of ice cream again; repeat until you fill the containers all the way up. Freeze for at least 6 hours or overnight.


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