Lemon Poppyseed Cranberry Cookies

Oh, hey! It’s been a long while since I last posted anything. So, out of sheer boredom and curiosity I’m back posting a recipe. This one based off of a simple classic: Lemon poppyseed bread. But, since I don’t really do normal, I’m turning them into cookies and adding dried cranberries.


So, this time around I’m stealing from a couple recipes from TastesLovely and MomOnTimeout and taking what I like from each and adding in and taking away as I see fit. Anyway, let’s go ahead and hop right into it.


Lemon Poppyseed Cranberry Cookies

**Makes approximately 2 dozen cookies using medium size cookie scoop


  • 3/4 cup of unsalted butter, softened
  • 2/3 cup of granulated sugar
  • 1 egg
  • 2 tablespoons of yogurt (plain, vanilla, Greek, whatever)
  • 1 1/2 teaspoon of lemon extract
  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 2 tablespoons of poppyseeds
  • 3/4 – 1 cup of dried cranberries to your liking
  1. Preheat oven to 350 degrees
  2. Cream butter and sugars together
  3. Add egg, yogurt, and lemon extract and mix.
  4. Add poppyseeds, baking soda, and flour about half a cup at a time to avoid a mess. Mix.
  5. Mix in dried cranberries.
  6. Place on cookie sheet and bake 13-18 minutes until slightly brown on the edges. Remove from oven and allow to cool. You may consider transferring to a cool sheet or dish to prevent cookies from overcooking and drying out.img_20161001_004853
  7. Enjoy!!!img_20161001_010636



Sluttarella Brownies

I guess if you’re going to take a shot at something you may as well go as all out crazy as you can think of. I was tipped off to Slutty Brownies by a coworker who asked if I could make them, so I did and they went over pretty well. If you don’t know about slutty brownies they’re a pretty crazy three layer brownie with cookie dough on bottom, Oreo cookies in the middle and a layer of fudgy brownies on top. Super sweet and all kinds of yum, but I don’t like Oreo’s very much, so after the first go I thought that a way to make these even better would be to use Nutter Butter cookies because those are at least a thousand times better than Oreo’s any day of the week. I’ve almost completely cut out packaged cookies all together since I think I could make stuff infinitely better, but so could anyone. Anyway, since I’m experimenting with Nutter Butter’s I figure I may as well add peanut butter chips to the cookie dough, so we’re going chocolate chip peanut butter cookie dough, Nutter Butter, and on top a Nutella brownie. Hence, Slutterella Brownies, (Slutter Butter Brownies was my first thought) and before you kill me for the name, I didn’t come up with it, so take it somewhere else.


As for my recipes, they’re sort of a combination of What’s Gaby Cooking and the idea of Nutella Brownies from Buns in my Oven, so shout out to both of those sites for the inspiration.

Here we go with the recipe, I hope you’re ready.

Sluttarella Brownies


Brownie layer:

  • 10 tablespoons of butter (1 stick plus two tablespoons)
  • 1 cup of white sugar
  • 3/4 of a cup of cocoa powder
  • 1/2 cup of Nutella or other hazelnut spread
  • 1/2 teaspoon of salt
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 1/2 cup of all-purpose flour
  • 1/4 cup of powdered sugar to dust the brownies afterwards (optional)

Nutter Butter layer:

  • 1 package of Nutter Butter cookies

Cookie dough layer:

  • 1/2 cup of unsalted butter (at room temperature)
  • 1/4 cup of brown sugar
  • 1/2 cup of white sugar
  • 1 egg
  • 1 1/2 teaspoons of vanilla extract
  • 1 1/4 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup of chocolate chips
  • 1/2 cup of peanut butter chips

Starting with the brownie layer

1. Melt butter in saucepan. Once melted add sugar and cocoa powder then whisk well.

2. Add two eggs, salt, and vanilla and continue to mix be careful not to let eggs sit or they may cook in hot mixture. Mix in flour then set aside.

On to the cookie dough layer:

3. Cream butter and sugars together.

Protip: Before you throw away that wrapper from the stick of butter, go ahead and smear it all over your baking pan/dish so that you don’t need to spray it down.

4. Add egg and vanilla extract. Mix.

5. Add flour, baking powder, baking soda and mix well. Mix in chocolate and peanut butter chips. Set your dough aside.

Let’s put it all together!

6. At this point you can preheat your oven to 350 degrees.

7. You can line a baking pan with aluminum foil and spray it down or if you’re like me just grab one of those inexpensive foil pans from your local dollar store. Spray with non-stick stuff or use the wrapper from the butter stick like I mentioned above.

8. Drop your cookie dough into the bottom of the pan and make an even layer to form the base of the brownies.

9. Go ahead an open that package of Nutter Butter cookies and layer them over the cookie dough mixture. Don’t double down, this thing will be sweet enough when all is said and done, just stick with a single layer.

10. Pour brownie mixture on top and make sure it’s nice and even.


11. Throw this ol’ girl in the oven and bake for 30-35 minutes. Test with toothpick or whatever to make sure it’s cooked. Once your toothpick/testing device comes out clean go ahead and remove this from the oven and let it cool. Once cool dust with powdered sugar.


12. Enjoy with milk/ice cream or whatever else strikes your fancy.

I got a ton of compliments from my peeps at work, I think they’re way better than the Oreo version I made before, but that’s my personal opinion. Another thing to note is that you would never know there’s Nutella in here, the peanut butter is king here, the chocolate is second, hazelnut flavor is nowhere to be found, but that’s also not my intent, so if you really want the hazelnut flavoring you’re going to have to increase the amount from half a cup to 3/4 or maybe even a full cup. It’s your choice. Do with it what you will, I’m just providing a basic blueprint for one of the best brownies I’ve ever made. Make it your own like I made it my own, but you’ve got to try this, you will not be sorry…unless you eat the whole thing.

Hey, if you like this thing I made, you know what to do. Thanks for taking a peek. Until next time.

Peanut Butter and Nutella Cookies


I got this idea for making peanut butter cookies the other day, but not just any old peanut butter cookies I had to put a little sumtin’ sumtin’ in them, so I decided to go with a little hazelnut spread (aka Nutella or in my case the new Jif hazelnut spread) then I had to decide how to make them and I came across two recipes that I based my variation on:



I give credit where credit is due, I liked the idea of both of these recipes, but I call this Steal the Baking for a reason. In any case, I made these cookies, they were amazeballs. I think you’ll love them if you give them a try. Here’s the recipe:


Peanut Butter and Nutella Cookies


  • 1/2 cup butter room temperature (1 stick)

  • 2/3 cup peanut butter (chunky or creamy, your choice, I always vote chunky because of texture)

  • 1 egg

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract (optional)

  • 1/3 cup of Nutella or similar chocolate hazelnut spread

  • 1/4 cup plain yogurt (Greek or whatever flavor you want, I went honey)

  • 1 teaspoon baking soda

  • 2 cups all purpose flour


Makes about two dozen medium sized cookies.

1. Preheat oven to 350 degrees.

2. Cream butter and sugars.

3. Add yogurt, peanut butter, egg, vanilla extract, almond extract (optional, maybe this makes too many different nut flavors, I don’t know, do whatever floats your boat) and mix well.

4. In separate bowl mix dry ingredients. In two parts combine with mixture from step 3 above.

5. Spoon dough onto cookie sheet and flatten. Take teaspoon or so of hazelnut spread and drop on top of cookies. Take small amount of cookie dough and cover up the hazelnut spread, completely or not, make these cookies your own. I did not cover completely as you can see in the photos.

6. Bake at for 8-10 minutes or so depending on your taste. Remember it’s always best to undercook them because the residual heat will keep them cooking for a little bit after they’ve been taken out of the oven. I gave my cookies no more than 9 minutes and out they came.

7. Enjoy with your beverage of choice.


Hope you love these cookies the way everyone who got to try these did, they’re delightful. Please let me know what you think of them.

S’mores Cupcakes (or Chocolate Graham Cracker Cupcakes With a Graham Cracker Crust)

I’ve been kicking around this idea for quite some time and when I was asked to make a little last minute treat for company, I figured this might be a good time to work on them. So, I did a little bit of research and after looking at multiple recipes I decided a little combination of three simple recipes would help me achieve more or less what I wanted. These are the three recipes I pilfered elements from: Cupcakes Take the Cake –S’mores cupcakes, Annie’s Eats –S’mores cupcakes, Culinary Couture Blog –Chocolate graham cracker cupcakes. A little idea from each went into these to make a very tasty cupcake. My only issue with these was that I didn’t try to make a frosting because it was so last minute, so I used Jet-Puffed marshmallow fluff for a jar and while it gave me the desired (more or less, anyway) flavor, it was not pretty at all. You know, this stuff:


But, like I said they were good and I didn’t hear any complaints. Forgive me for not having better pictures, but I had a lot of people in the house and all I have is a couple shots of the finished products. Sue me.


Here comes the recipe:

S’mores Cupcakes

  • 1/2 cup of flour
  • 1 and 1/2 cups of graham crackers finely ground
  • 2 teaspoons of baking powder
  • 1/2 stick of unsalted butter
  • 2/3 cup of sugar
  • 1 generous teaspoon of vanilla extract
  • 2 eggs, room temperature
  • 3/4 cup of milk
  • 1/2 cup of cocoa powder

For the Graham cracker crust:

  • 1 and 1/2 cups of graham crackers
  • 1/3 cup of butter melted
  • 1/4 cup of sugar (I skipped this ingredient, it was sweet enough without it)

1. Preheat oven to 350 degrees.

2. Grind about 40 graham crackers in food processor to make 3 cups. Split into two portions of 1 and 1/2 cups each. Set one aside for crust.

3. Melt butter in microwave and add 1 and 1/2 of graham crackers (plus sugar if desired) and mix well.

4. Spoon 1 tablespoon of mixture into cupcake liners and tamp down with small glass.

5. Place in oven for 5 minutes. Remove, but maintain oven temperature.

6. Combine flour, ground graham crackers, cocoa powder and baking powder in one bowl. Set aside.

7. Cream butter and sugar. Add one egg and mix well, then add second and continue to mix while adding vanilla.

8. Add flour and graham cracker mixture to creamed butter, alternating with milk and continue mixing until batter has a nice consistency.

9. Spoon mixture into cupcake liners to 3/4 full. Place in oven for 18-20 minutes or until a toothpick comes out clean.

10. Cover with your marshmallow frosting, small marshmallows, Jet-Puff, etc. If you have any remaining graham crackers from the crust feel free to sprinkle on top.


Again, I used Jet-Puffed marshmallow crème, which, while it gives you the marshmallow taste you want for s’mores, it doesn’t look pretty because it goes from fluff to sticky marshmallow goo in no time at all. That’s why my cupcakes look the way they do, but I didn’t have many options due to my time constraints and not knowing that the marshmallow crème would just turn into cream. See?:


The graham cracker crust gave the cupcake a great flavor as well as a little bit of texture. My only issue was that if you weren’t careful it all stayed in the liner. I found this to be easier to eat with a fork than to eat straight from the wrapper, but maybe that’s me. Who knows? But, hey if you want to try making these your own, feel free. I want to see how yours come out. Until next time.

Vanilla Chai Chocolate Chip Cookies

Let it be said that I like working with flavors that a lot of people don’t really think about. That out of the way, I bought this instant vanilla chai powder mix a while back with the intention of making something with it that wasn’t an actual drink. Eventually I’ll get around to making a cake or cupcakes with it, but my first stop was a cookie mainly because they’re so easy to knock out. vanilla chai chocolate chip cookies

Based on a sugar cookie recipe that I found on AllRecipes with a couple tweaks to suit my needs these Vanilla Chai Chocolate Chip cookies are just different enough to make it seem like you really know your way around the kitchen even if you really don’t. This is the vanilla chai powder mix I used in case you were interested:IMG_0068


Vanilla Chai Chocolate Chip Cookies

Makes roughly 36 cookies

  • 1 cup of butter, softened
  • 1 and 1/4 cups of granulated sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 2 and 3/4 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 cup of chocolate chips of your choice
  • 4 tablespoons of vanilla chai powder mix

1. Preheat oven to 350 degrees.

2. Mix softened butter and sugar to creamy consistency.

3. Add egg and vanilla extract. Mix.

4. Add dry ingredients and continue to mix.

5. Mix in chocolate chips.

6. Drop spoonful of cookie dough onto baking/cookie sheet.

7. Bake for 8-10 minutes.

8. Remove from oven and place on cooling rack (or as I do, a giant platter)

vanilla chai chocolate chip cookies

I think you and everyone who gives these cookies a bake will enjoy them, they’ll also be very tasty without the chocolate chips, you’ll get more of that chai flavoring if you do it that way because the chocolate chips may be a tiny bit overpowering depending on what you use. In any case, make yourself some of these cookies, grab a nice cold glass of milk and get ready for something a little different. Tell me what you think by posting a comment or liking the post, sharing with a friend, etc. It’ll keep me motivated to post more often.

Cookie Butter | Butter Cookies

Memo from the Department of Redundant Redundancies:

Dear Sir,

Your repetitious title seems to be repetitive.

Sincerely, Mr. Mister

—————————————————————————-cookie butter butter cookie

So, I’ve had this idea for a while, but I decided to finally try it out: Cookie Butter Cookies. Yes, I’m going back to the well that is Cookie Butter (aka Speculoos), which is essentially ground up cookies formed into a butter and they’re delicious. As always I’m trying to put my own little spin on them, so that’s what’s up. By the way, these cookies are probably not for the faint of heart. Maybe someday I’ll make something that is more diet friendly, but today is not that day. I should hate myself for making these, or maybe it’s because I hate myself that I’m making them, but turns out I just like to tinker with stuff most people wouldn’t think of tinkering with. This particular recipe is a jumpoff of this LandOLakes butter cookie.

cookie butter butter cookie

Cookie Butter Butter Cookies


  • 1 cup of butter

  • 3/4 cup of cookie butter
  • 1 egg
  • 3/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  1. Mix butter and cookie butter until creamy.
  2. Add sugars, egg, vanilla, and baking powder. Mix.
  3. Slowly add in flour half a cup at a time. Mix.IMG_0055
  4. Place cookie dough in refrigerator 2 hours or so, until dough firms up.
  5. Prior to removing preheat oven to 350IMG_0054
  6. Baking time varies depending on your method of forming cookies. Cookie press, cookie cutters, dough balls, etc. Keep an eye on them and remove when they begin to brown. You can leave them on the cookie sheet and let residual heat finish them off for crispy cookies, otherwise remove and place on cooling rack, plate, etc.


Your cookies should come out nice and tasty, they’re not terribly sweet, but they’re good. No complaints from the peanut gallery. Kids enjoyed them and if it were up to them they’d probably have finished them off in the first night.

Everyone at work seemed to love them. I prefer them as bigger cookies because I like them chewy and not crispy, but either way you tell me what you think of them because they’re pretty great if I do say so myself. Be forewarned as thin little cookies they were described to me as being, ‘dangerous’ because they’re so small and you will want them by the handful’s.

Please share any thoughts and come back again. Until then, I’m peacing out.

Horchata Icing

This goes great with my Mexican Chocolate Chocolate cupcakes, in fact it probably goes well with anything. Did a little web search to see if an horchata had ever been made before, and guess what? It had. So, what did I do? I yanked it  for me. First of all, the recipe came from Just Jenn Recipes and it’s a pretty good one and there are so few ingredients that it’s hard to modify, but I did, so it’s my own now. Yay!

Horchata Icing

First of all, you can make your own simple horchata using this great recipe from AllRecipes.com (which is what I did) or you can just go to the store and buy the stuff that’s already made, a third option would be to go out and enjoy a Mexican meal and bring back at least a cup of the awesome rice drink to use in this recipe.

For my horchata, I substituted vanilla flavored almond milk for the milk to give it a little bit of a different flavor.

Anyway, it’s icing, what more can you say about it other than it’s great with probably anything, but I made it specifically with my Mexican chocolate chocolate cupcakes in mind. Take a look at both recipes, make them, and enjoy.

**Note: If you’re only making cupcakes, you can probably halve the recipe depending on how much icing you like.



  • 1 cup of softened, unsalted butter (two sticks) or use vegetable shortening for a slightly healthier alternative
  • 4 cups of confectioner’s sugar (start with 4 and work in more as needed)
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of horchata (as needed until you find the right consistency)
  • 1/4 teaspoon of almond extract

Weird, I guess, I didn’t change as much as I thought I had, really all I did was substitute almond milk in my horchata and add a little almond extract. You can leave out that last step if you want, whatever. Top your cupcakes, cake, or just eat it out of the bowl as you sink lower into a shame spiral. (Is that last part just me?)

This is what mine looked like on top of a cupcake:


I still need to work on my icing skills. Hope your are better than mine, but in any case the icing and cupcakes were delicious. Dig it.