National Cookie Day

I saw on a blog that it was national cookie day. And while I was going to wait to post these until after my cookie swap Mom’s night out tonight, I changed my mind.

Correction. I’m 2 days late. Cookie day was December 4th. Super fail whale! Womp womp. Either way! Cookie ahoy! Every day should be cookie day!

If you’re nursing a sweet tooth today like the rest of us, then maybe give one of these recipes a try. In general, I have a pretty nasty sweet tooth so I try not to bake too much (or I risk gaining a gazillion pounds and EATING ALL OF THE COOKIES) but Christmas is a special time of year.

{Chocolate Chip Peppermint Pudding cookies}

I used the linked recipe, but went for chocolate chips versus chunks and used chocolate pudding because I couldn’t find devils food cake.  ZOMG. You guys, easiest cookies ever – so very, very good.

Looking for a cookie a little healthier? These are oatmeal chocolate chip lactation cookies that are super tasty.

These peanut butter blossom cookies are a tried and true classic. They sing holidays in my mouth and remind me of when my Nana used to spend December in a baking tizzy. They’re easy as pie and delicious as all get out.

Check out my sweet tooth board on Pinterest and see what other sweets I’m craving recently!

What’s your favorite cookie recipe? Do you cookie swap with your friends during the holidays? 


Recipe: Pumpkin Fudgey Brownies

Happy friday friends!

A few weeks ago I made a delicious dessert inspired from pinterest. I wanted it to be seasonal and since I was meeting many coworkers for the first time, I wanted to make sure it was deee-licious. On the contrary to that, being a work at home mama, I don’t often have time to bake so I wanted to make sure my recipe was easy-peasy and something I could start after bedtime that wouldn’t take me all night to bake.

So here’s my easy-peasy pumpkin fudge brownies. Thanks pinterest! (I can’t credit one recipe because I picked like three and picked and chose my ingredients…)

Pumpkin Fudge Brownies

1 box of your favorite fudge brownie mix
3/4 c. pumpkin puree
1/2 c. chocolate chips
1 t. pumpkin pie spice

Directions (lolz)

Preheat oven to 350 degrees.

Mix together brownie mix and 1/2 c. of pumpkin pie puree. Add pumpkin pie spice and chocolate chips. Mix well.

Don’t be afraid to go a little crazy with the chocolate chips. I always do.

Spread out over a 13×9″ pan – or whatever size you want really. Add remaining pumpkin puree and swirl throughout.

I should note i added all my pumpkin initially but i had not intended to. Whoops.

Bake for 25-30 minutes or until a toothpick comes out clean.

Cut into squares. Enjoy.

These were super yummy – like a chocolatey pumpkin pie. Everyone really enjoyed them, hubs enjoyed them. I enjoyed them.

Looking for an easy peasy recipe for a Halloween party with seasonal flavors? Try this out. Pumpkiny chocolatey goodness.



Foodie Friday: Fudgy Brownies a la Martha

This week, was my team’s week for FACABO. AKA First Annual Consumer Advocate Bake Off.

We were the last team but also the most competitive. We hovered as the judges crooned over the decadence. I tasted my coworkers’ masterpieces and oh my gah. I work with some amazing Betty Crocker imposters.

It took me a LONG time to decide what to bake – I had just baked cookies for the cookie swap hosted by Lexi last weekend so I was a little baked out.

But I found an amazing recipe. Tweaked it a touch and oh. em. gee. They were fabulous.

Martha Stewart Fudgy Brownies with Green Sprinkles


1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
12 ounces bittersweet chocolate, coarsely chopped
2 1/4 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
Green sprinkles, for topping

(Sorry there’s no photos here – it was like 9p and I just wanted to go home after a commute from hell which involved standing in the rain for 30 minutes without umbrella while waiting for a bus that was late after JUST missing one)

1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside.
2. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
3. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
4. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
5. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

I used semi-sweet chocolate chips instead of the bittersweet chocolate, added additional chocolate chips (though I wish I had used mint chocolate chips) so they were chocolate chip fudgy brownies and oh mah gah. So. Good.

Super easy, delightfully decadent and an amazing recipe. I did make the mistake of not letting them cool long enough so they got a bit…messy and didn’t look nearly as pretty as they could have if I had let them cool over night.

I highly recommend if you’re looking for some fun holiday treats to pack up 🙂

*Yes I know it’s not a healthy recipe but I haven’t been eating in as much as I should be because of schedule MADNESS. I mean…I’m not leaving for Oklahoma for 5 days but here’s the agenda:

Today – work 8-630 then happy hour with S in Annapolis
Sat – work 8-5 then Georgetown with the girls, stay at Lexi’s
Sun – work 8-5 then home (talk to hubs!)
Mon – work 1-10p then stay at Lexi’s
Tues – work 8-5 then Comms Council meeting then hotel near BWI
Wed – attempt to get on 620a flight to OKC (if not then I’m on the 820 flight)

FIVE DAYS!!!! After over 2 months apart, we’re down to  FIVE FREAKING DAYS! So. Excited 🙂 🙂


Cookie Monstering

Freaders, so sorry I’ve been MIA but I’ve had a lot keeping me busy between work and friends, I’m incredibly blessed to be super preoccupied with amazing things like Junior League and great pals and a job I enjoy going to. Last weekend, Lexi hosted the third annual cookie swap! A tradition started by Lexi and C back in 2008. What better way to spend a Sunday afternoon than with good food, good friends and good wine (well beer in my case).


Though Foodie Friday is coming up TOMORROW, I’m going to share my gems because they were AMAZING.

Peanut Butter Blossom Cookies

{inspired by this recipe seen over at Going On Goals}


2 cups peanut butter
1-1/4 cups sugar
2 eggs
52 milk chocolate kisses


In a large bowl, cream peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (dough will be sticky). With floured hands, roll tablespoonfuls into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 14-16 minutes or until tops are cracked. Remove to wire racks. Immediately press a chocolate star in the center of each. Cool.

Then you get these amazing gems which were a hit and SUPER easy to make mere hours before the swap.

I am a BIG fan of easy recipes. This one? I’m perrrrtttyyy sure tops the cake. Thanks google reader for the star feature and thanks to Going with Goals for sharing will definitely be adding this one to my recipe box!

What are some of your favorite holiday recipes??