Chocolate Gingerbread Cookies

Cookies are good all year round, but some are better suited for summer or winter. This recipe from Martha Stewart is one of my favorite winter cookies. I LOVE the combination of chocolate and gingerbread! Great for the holidays and would make a good Valentine’s cookie as well.DSC_0629


7 oz. bittersweet chocolate chips (the original calls for chopped, semi-sweet, but I REALLY like dark chocolate! I am also lazy and do not want to chop just buy the chips.)

1 1/2 cups all purpose flour

1 tsp ground allspice (the original calls for cloves, but I didn’t have any-allspice worked just fine)

1 1/4 tsp of ground ginger

1 tsp baking soda

1 tbsp of cocoa powder

1/4 tsp nutmeg (I like to grate my fresh over ground)

1 tbsp fresh grated ginger

1 stick butter, room temperature ( the original recipe has a mistake, it says 8 tsp, not 8 tbsp for the stick of butter)

1/2 cup dark brown sugar

1/2 cup molasses

1 tsp vanilla (this isn’t in the original recipe, but I can’t make cookies without it)

1/4 cup of sugar for rolling cookies in before baking ( I normally use a bowl or plate)


  1. Line baking sheets with either parchment or a baking mat. (I ordered my mats from Amazon several years ago. They are Artisan Metal Works and were significantly cheaper than the Silpat brand. )
  2. Sift together the dry ingredients, flour, allspice, ground ginger, baking soda, cocoa powder, and nutmeg.
  3. In your mixer, cream grated ginger and butter until light and fluffy-roughly 3 minutes. Add brown sugar, molasses, and vanilla until well incorporated.
  4. Add flour mixture a little at a time until well combined.
  5. Mix in chocolate chips.
  6. Cover mixture with plastic wrap and refrigerate for at least a couple hours or overnight.


  1. When you are ready to bake, preheat your oven to 325 degrees. Use a cookie scoop for uniform cookies and form into balls. Roll each ball in the bowl of granulated sugar and place on lined baking sheet. I like to press mine down a little to make sure they flatten out well.
  2. Bake 13-15 minutes until the surface of the cookie is slightly cracked.
  3. Let cool around 5 minutes before transferring to a cooling rack.
  4. Best enjoyed with a cold glass of milk!

Link to original recipe is below:




Butter Cookies..Granny’s Recipe Box 

This is the third recipe I’ve tried from Granny’s Box. The second didn’t turn out so well and it also cost me quite a bit of butter, which should never happen to anyone.  At first glance, the “Butter Cookie” recipe looks like one for cookies, but they are actually bars. These turned out well, but I am including a few “tweaks” for the next time I make them.


2 sticks butter, softened

1 cup brown sugar, packed

1 egg, separated (we will use the white later)

2 cups all-purpose flour

1 tsp cinnamon (I LOVE cinnamon and 1/4 tsp was not enough)

1 tsp vanilla (not in the original recipe, but I can’t make a dessert without it)

1/2 tsp salt (original recipe only called for a pinch, this was not enough)

1 cup chopped nuts (I used pecans)


  1. Preheat oven to 300 degrees. Combine all ingredients, except for reserved egg white with mixer.
  2. Press out onto a 9×13 cookie sheet. It says un-greased, but next time I will definitely use a little Baker’s Joy.
  3. In a separate bowl, beat egg white until frothy and spread over cookie mixture. Then sprinkle nuts on top.
  4. Bake for 35-40 minutes.
  5. Allow to cool for around 10-15 minutes before cutting into bars.



Favorite Chocolate Chip Cookies

Chocolate chip cookies stir up feelings associated with home, holidays, and a general feeling of contentment. Everyone has a recipe they grew up with or always reach for, so today I’ve decided to share mine.

My Mama always used the recipe from her ever-trusty Betty Crocker Cooky book. I have made others, but always go back to this one. It’s the perfect combo of soft and chewy, delightful goodness!


1/3 cup shortening

1/3 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 egg

1 tsp. vanilla

1 1/2 cups all-purpose flour (add a 1/4 cup more for a softer cookie, this is what I usually do. It gives the perfect soft and chewy cookie!)

1/2 tsp soda

1/2 tsp salt

1/2 cup chopped nuts (optional, it’s a part of the original recipe, but I always leave them out)

1 package, 6oz semi-sweet chocolate chips



  1. If making right away, preheat oven to 375 degrees. This will give you a flat and crispy cookie. For a softer, rounder cookie, chill for a couple hours or overnight before baking.
  2. Mix shortening, sugars, egg, and vanilla thoroughly. 
  3. Combine dry ingredients and add to shortening mixture.
  4. Add chocolate chips and the nuts, if you are using them.
  5. Using a cookie scoop (I typically use one that is roughly a tablespoon), drop onto lined baking sheet. You can use a silicone baking liner or parchment paper. This will ensure your cookies don’t stick.
  6. Bake at 375 degrees for 8-10 minutes or until lightly browned. 
  7. Cool 2-3 minutes on baking sheet before transferring to cooling rack.
  8. Taste test a cookie, while still warm and enjoy with some milk!

This dough also freezes well, so normally I scoop them out, freeze on a sheet pan, then add to a freezer bag. Good for about 6 months or until you need a cookie fix. Oh, and if you eat them using this face mug from Uncommon Goods, they taste even better! 



Basic Muffins-Granny’s Recipe Box

One of the first recipes I pulled from Granny’s box, was this one for basic muffins. Simple, straight-forward, and ingredients I already had in the pantry. I added of few of my own, just because. 

I am an impatient breakfast person, so naturally, I made these the night before. I just stuck the batter in the fridge. And if you aren’t an impatient breakfast person, feel free to make these in the morning…

The batter was a bit thick, so next time I may add a smidge more milk. These muffins were small in comparison to the ones we are used to these days, so naturally this means you should eat two. However, next time, I believe I will use the jumbo muffin tin.

Regardless of size, they turned out really well and have earned a slot in my repertoire. They were moist and perfect for strawberry jelly..


1 egg

1 cup milk (I always buy whole, as did my Granny)

3 tbsp. of vegetable shortening, melted (recipe also says you can substitute 3tbsp. vegetable oil instead of shortening)

1 tsp vanilla

2 cups self-rising flour, sifted (or cheat like I do and use a wisk)

2 tbsp. sugar

1 tsp cinnamon

1 tsp nutmeg (freshly grated is best, but the dried kind is fine)


Preheat oven to 425 degrees and grease your muffin tin. Even when using the papers or silicone cups, I always use a little Baker’s Joy. This ensures they won’t stick.

Break egg into bowl and lightly beat with fork, then add milk, vanilla, and melted shortening. In a separate bowl, combine flour, sugar, cinnamon, and nutmeg. Combine the wet ingredients with the dry and stir until combined.

Fill muffin tins 2/3 full and bake for about 15-20 minutes or until golden brown. Every oven is different, so I always set the time half-way. You can always leave it in for more time, but you can’t un-bake it. 

Serve with your favorite jelly (strawberry is the best!) and butter. 

Enjoy!! 🙂




Overnight Wheat Blueberry Buttermilk Pancakes

I have always been a breakfast person and love pretty much everything involved in the day’s first meal. Pancakes are at the top of my list and thankfully, a cinch to whip up. Either boxed or homemade, both are a staple at our house on the weekend. Out of all the ones I’ve had to taste test (so sad, ha!), these wheat buttermilk ones are my fave. It’s an Alton Brown recipe I came across a few years ago, and I’ve tweaked it a bit. Here is the link to the original:

The original recipe used white sugar, but I thought brown sugar would be a better complement to the wheat flour. It also called for melted butter, but I have forgotten the butter in the microwave so many times now, I just leave it out. They taste absolutely fine without it, I promise! Cinnamon, nutmeg and vanilla are also not in the original, but I always add them to pancake batter, whether homemade or store bought. Blueberries were also an addition, but feel free to leave them out. They are good without them too!

Dry Ingredients:

2 cups whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp fresh grated nutmeg (if you can’t find fresh, regular dried kind is fine)

1 tsp salt

3 tbsp brown sugar (original called for regular white sugar)

Wet Ingredients:

2 cups buttermilk

2 large eggs

1 tsp vanilla

Butter for cooking (see, I didn’t leave it out entirely!)

1 cup fresh blueberries, add to batter right before cooking

Makes approximately 12 small-medium pancakes.


  1. Combine dry ingredients in a large bowl. In another bowl, mix together the wet ingredients, then add to dry until just combined. Don’t over-mix, or you’ll have tough pancakes. Cover and refrigerate overnight.
  2. The next morning, stir the batter and fold in blueberries.
  3. Heat a well-seasoned cast iron skillet over low-medium heat and add 1 tablespoon of butter.
  4. When the skillet is hot, add 1/4 to 1/2 cup batter and shape into a pancake. Bubbles will form on top when the pancake is ready to flip, about 3-4 minutes per side, should be a nice golden brown.
  5. Adjust heat and add butter to skillet as needed.
  6. Serve with your favorite syrup and fresh fruit.


**Helpful Hint*** Set your oven to a low temperature (175-200 degrees), so your pancakes will stay warm before serving.  These also freeze well too!