chocolate chip cookie in a mug

I found my go-to! My go-to when I am craving something sweet like a mad woman. A quick-fix that I can make right under my kids' noses and they won't even realize what I'm doing, kinda thing. Yes, I love the microwave mug cakes, but a chocolate chip cookie? Where has this recipe been all my life. 

Enough chatting... let's get down to the recipe, shall we?


1 tbsp. butter
1 tbsp. granulated white sugar
1 tbsp. dark brown sugar
3 drops vanilla
small pinch kosher salt
1 egg yolk
1/4 cup flour
2 heaping tbsp. chocolate chips

Start by melting your butter in your mug. Melt to just melted, not boiling.
Add sugars, vanilla and salt. Stir to combine. 
Separate your egg and add the yolk only to your cup. Stir to combine, add your flour and chocolate chips. Give a final stir.

Bake in microwave between 40-60 seconds. Checking for doneness at 40 sec. Do not bake past one minute as it does continue to cook when it's out of the microwave. 

Yum! Dig in!!

pecan pie muffins

These are just like a pecan pie. It is simply made my making a quick, pecan filling and pouring over a basic muffin recipe. Yummo!! Perfect for Thanksgiving now that I'm thinking about it. Keep this recipe in your Thanksgiving recipe board on Pinterest so you don't forget! Of course it's, oh so perfect anytime of year. I made these for breakfast the other day and knowing full well, my kids would not have the palette for it made a handful for my husband and I and made the rest of the batter, blueberry and chocolate chip. 

Follow this recipe for my muffin batter. It's the perfect basic recipe. Then, simply make your pecan filling (recipe below), cut out a little hole off the top of your muffin and pour over the top. Be generous! 

For variations, try separating out your batter for blueberry, chocolate chip, plain for dunking in warm melted butter and sprinkled with cinnamon and sugar. The possibilities are endless!

pecan pie filling:
1/4 cup brown sugar
1/4 cup corn syrup
1/4 cup butter
1 egg, beat with a fork
1 tsp. vanilla
1 tsp. cornstarch
1 cup finely chopped, pecans

Combine and stir all the ingredients in a small saucepan over medium-high heat. Stir until it comes to a bubble and becomes thick, about 5 minutes. Take off the heat and pour over your prepared muffin.


strawberries and cream crepes

I am in looooove with crepes. You can use them for both savory and sweet dishes and is a snap to make. I mean a snap! Recipes using crepes as a savory dish coming soon, since I'd like to show-off my chicken, cheese, and caramelized onion rendition. 

You can also make chocolate crepes. Oooooh how I love chocolate. These taste like a thin chocolate cake wrapped in whatever you choose. Below, I wrapped my chocolate crepe in strawberries, bananas, pecans and filled with homemade lightly sweetened whipped cream. For the finale, I topped with chopped pecans and gave it a white chocolate drizzle. This, my friends, will blow your mind! 

Let's get to the recipes, shall we?


Original crepe recipe:

1 cup flour
1 tsp. white sugar
3 eggs
2 cups milk
1/4 tsp. salt
2 tbsp. butter, melted


Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

I made up all of them and kept in my fridge to pull out and use whenever I have the craving. I quick heat in the microwave will do the trick to rewarm and fill with your favorite topping.

Chocolate crepes:

4 large eggs
1 cup milk at room temperature
1/2 all purpose flour
1/4 cup unsweetened cocoa powder
2 tbsp. sugar
1/8 tsp. salt
3 tbsp. unsalted butter, cut into 12 cubes


Combine the eggs, milk, flour and cocoa powder, sugar and salt in a bowl and whisk until the mixture forms a smooth batter.

Preheat a 10-inch nonstick crepe pan or skillet. Melt 1 cube butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about a minute. Using a heat-resistant spatula, careful loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.

Filling: You can use anything that sounds good to you, that's the fun in making crepes. I filled my original crepe with homemade sweetened cream, sliced strawberries, bananas, raspberries and dusted with powdered sugar.

Chocolate filling: strawberries, bananas, chopped pecans, homemade whipped cream, and topped with more pecans and a white chocolate drizzle. 

original crepe recipe adapted from allrecipes
chocolate recipe adapted from Food Network

Lasagna Soup

Ummm, this is outstanding! 

Meals such as: tacos, enchiladas, and lasagna, to name a few, are all going under delicious soup versions of themselves, lately, and I couldn't resist to see what all the fuss was about. Let me tell you that the souped-up version of this lasagna is so over-the-top, that I may never make casserole style ever again. It's that good! The best part is that all the cheesy, gooey, pasta, tomatoey, deliciousness we enjoy from lasagna are all in the soup. 

You must give this recipe a will love it

Ingredients You'll Need:

2 lbs. ground beef
Italian seasoning such as: basil, granulated garlic, oregano, anise seed, dried parsley, and salt and pepper. This seasoning will be used for the soup and ground beef.
1/4 cup sugar 
2 28 oz. cans whole peeled tomatoes such as, Muir Glen
2 cups chicken stock
1 box of your favorite pasta. I used fusilli

I small container whole milk ricotta
1 cup shredded parmesan cheese
1 tsp. each salt and pepper
1-2 tsp. dried parsley

Grated parmesan and mozzarella, with a sprinkle of dried parsley to garnish


In a dutch oven, brown your beef, breaking it into small pieces. Drain if needed, and place back into same skillet over medium heat with a little water, about 1 tbsp. or so. Add your Italian spices, about a tsp. each, adding more for taste. Stir to incorporate and let marry for about 5-10 minutes on a simmer.

Cook your pasta in large pot according to box instruction, drain, and set aside. 
*I don't add my pasta into the soup because it absorbs the liquid and loses its shape and texture.

Puree your tomatoes in a blender until smooth, and add to your seasoned beef along with the stock, sugar and seasoning and simmer for 30 minutes.

Meanwhile in a small bowl combine your ricotta, parmesan cheese and seasoning and stir until combined.

To Assemble:

Ladle soup into bowls, add a scoop of pasta, top with your ricotta mixture and garnish!



Blueberry Cake

This is a melt-in-your-mouth, moist, bursting with blueberry, anytime cake, that will be your new go-to, recipe. The recipe makes enough for two cakes, perfect for a crowd (or large family), or for eat one, freeze one for later. Drizzle with icing or smother in butter, and you've got heaven on a plate. 

I made this for breakfast and it was a huge hit. Once again, I was crowned, best mother. Until I had them make their beds.

You won't be disappointed with this recipe; it's one you'll keep in your repertoire!


  • 4 cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1/4 light olive oil
  • 2 teaspoons vanilla extract
  • 2-3 cups frozen or fresh blueberries 


  1. In a large bowl combine the flour, cocoa, baking powder and salt.
  2. In stand mixer cream butter and sugar until fluffy. Add eggs, milk, oil and vanilla; mix on low for about 1 minute.
  3. Add dry ingredients to butter mixture and blend on medium for 30 seconds.
  4. Remove bowl from mixer and fold in frozen blueberries. (To help keep blueberries from falling to the bottom, sprinkle them with a couple tablespoons of flour prior to adding into batter.)
  5. Bake at 375° for 22-28 minutes or until a toothpick comes out clean. (The bundt was done before the pie) Muffins take about 20 minutes.
Slightly adapted from I am Baker

Brown Butter Cinnamon Roll Skillet Cake

Can you believe the deliciousness? It tastes just as good, if not better, than how it looks! Mmmmm...make this. Like, now. 


1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
Pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla
1/4 cup brown butter
1/2 cup butter, softened
1/2 cup brown sugar, packed
1 TBSP. all-purpose flour
1 1/2 tsp. cinnamon
1 cup powdered sugar
1 tsp. vanilla
2 TBSP. milk
Preheat the oven to 350°F. 
Mix all of the cake ingredients together, except for the butter. Slowly stir in the butter and mix just until incorporated (don’t over mix). Pour into a greased skillet and spread out evenly. Mix the topping ingredients together until well combined. Drop by spoonfuls evenly over the batter and swirl with a knife. Bake for 25-28 minutes, or until golden brown around the edges.
Combine the glaze ingredients and drizzle over top of the cake while still warm. Serve immediately. Leftover cake can be stored for a couple of days if well-wrapped.
Here is a great tutorial on how to brown butter...
Enjoy this recipe!
Adapted from Once Upon a Recipe

orange spicy chicken

You're going to love this recipe! It is the perfect balance of sweet and sour and easy, too. If you love quick stir fry, this is your new go-to recipe! If your little ones don't like stir fry like mine, I reserved some of my chicken to be served separately with the rice and I put just a pat of butter on the rice with some salt and pepper. Now everyone is happy! 

This orange spicy chicken is delish!


  • 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
  • 1 cup 2 tablespoons cornstarch, divided
  • 2 large eggs, beaten
  • 1 cup vegetable oil
  • 1 green onion, thinly sliced
  • 1 cup chicken broth
  • 1/2 cup freshly squeezed orange/pineapple juice
  • 1/2 cup sugar
  • 1/3 cup vinegar
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon orange zest
  • 1 teaspoon Sriracha, or more, to taste
  • 1/4 teaspoon ginger
  • 1/4 teaspoon white pepper
  • To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
  • In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  • Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  • Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  • Heat vegetable oil in a large saucepan. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  • Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

Adapted from damndelicious