Cookie Cups


Tell me something. If someone offered you one of these. Would you turn it down? I sure wouldn’t! Hold on tight because your about to have an AHA! moment.  Guess what these are?? Cookie Cups! That’s it! plain and simple! Just the way I like it! Seriously, your not going to believe how simple! Check it out.


First your going to want to whip up a batch of your favorite cookie dough. I used  a nice traditional chocolate chip cookie recipe. I made sure to use Milk Chocolate chips instead of semi sweet because we are going to ice these later and I didn’t want them overly sweet, but you might and that’s ok too!



Now grease you a MINI Cupcake Pan. (oops I originally typed a “mini cupcake MAN”  , if you can find you one of those, go ahead and grease him up real good too 😉  I always use Baker’s joy spray to grease my pans



now take a spoon full of cookie dough and drop it in the pan. spread it out so that the dough covers the bottom and the sides of each opening, leaving an open well in the middle.




Repeat the process until the entire pan is full. I only filled each opening about half way up the sides to allow for rising



Bake at 350 degree’s for about 10 min. or until the tops are brown



let them sit for a min before popping them out of the pan. While they cool, the middles will fall,. This is good! we want this. If some don’t fall, you can always give them a little poke.



When they are cool, pipe on some icing, and wallah! there you have it, iced cookie cups! ( I used my Chocolate buttercream icing on these)  I told you it was that easy!  You can come up will all kinds of delicious combinations! Next time I make these I’m going to try it with Cream cheese frosting. YUM!



Make these today!!





Oatmeal Cream Pies





Today I made these homemade oatmeal cream pies. Let me tell you, they taste even better than they look! My kids are in sheer heaven. Who can resists these soft sweet cookies filled with gooey goodness?? Not me! I have been dying to try this recipe and it did not disappoint! Wanna learn how to make these yummy treats? Well follow me!!….. 




The cast and crew

you’ll need Flour, Sugar, Salt, Molasses, DARK brown Sugar, powdered sugar, Shortening, eggs, Vanilla, butter, flour, baking soda, cinnamon, & rolled oats

I tweeked the original recipe just a bit for a sweeter filling that was less salty than the original, but not too sweet, the cookie holds most of the sweetness itself!






In a bowl, combine 1 3/4 cups of flour, 1/2 tsp of salt, 1 tsp baking soda, & 1/8 tsp cinnamon, mix it all up



In a seperate mixing bowl, cream together  1 cup of softened butter (2 sticks) , 3/4 cup dark brown sugar, & 1/2 cup granulated sugar






Add in 2 eggs, one at a time, beating after each.



Mix in 1 Tbsp Molasses and 1 tsp Vanilla





cream well



Now slowly add in flour mixture a little at a time until just blended.




Now hand mix in 1 1/2 cups whole rolled oats (NOT quick oats! they are too mushy)





Spoon tablespoon sized dough balls onto a parchment lined baking sheet. Two important things to remember here. Don’t go bigger than a Tablespoon size or so, these cookies will SPREAD, so don’t use too much at once. Also, using parchment paper on your pan will allow the cookies to pop right off while still holding their shape, very important to be able to make these into pies




 Space them out well to give them lots of room to spread, you don’t want to cram these together


Bake cookies at 350 for 8 – 10 min. Watch them carefully. You want just the edges to start to brown, the middle will still look wet/uncooked, and thats OKAY! it allows the cookie to fall flat and get that oatmeal pie look. It will be fully cooked don’t worry.



let cookies cool completely


Now let’s make the filling!



Place 1/4 tsp of salt in a small cup. Add in 3 tsp of very hot water and stir allowing salt to dissolve. Set aside to cool.


in a mixing bowl add in one 7 oz jar of marshmallow cream fluff





Now add 1/2 cup of shortening. STAY WITH ME! I know I know, eww ick, ack, but your going to have to TRUST ME on this! No, unfortunately you can not substitute with butter, it just won’t work. Dump in the shortening real quick and do what I did, just pretend it is now marshmallow fluff and don’t give it another thought! lets move on, quick…….




add 3/4 cup of powdered sugar, and 1 tsp of Vanilla




Mix on high 3-4 min until fluffy.




Now pour in salted water and mix well again




Ta-da, we have marshmallowy cream for our pies




Now take one cooled cookie and slather on the good stuff



Top with another cookie and EAT!



Whew! and we’re done!

 Store in a closed container to keep cookies soft.


My review of this recipe:


The cookies are sweet and soft, just the way a cream pie should be. The filling is oogy gooey and (WARNING) messy! I was planning on sending these to the Hub’s office, but the tops kept wanting to slide off, and  the filling kept slowly oozing out the centers. It was like it was continuously trying to expand. No big deal really, just not the greatest for presentation wise. So unfortunately for us (HA!) they had to stay home to be eaten by the family 😉  After sitting in a sealed container for several hours I think the filling has finally set enough to where its not moving around anymore, but they are still ooey gooey!

The kids all say these are better than the store bought ones hands down.

I give it an A for taste and a B- for presentation. Trust me, no one’s gonna care how they look once they sink their teeth into them! 🙂
Oh and I got 18 oatmeal pies out of this recipe




Oatmeal Cream Pies

Based on a recipe from Recipe Zaar.  Adapted for taste


  • 1 cup butter (softened)
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 tbsp molasses
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/8 tsp cinnamon
  • 1 1/2 cups rolled oats
  • Cream Filling
  • 3 tsp very hot water
  • 1/4 tsp salt
  • 1 (7 ounce) jar marshmallow cream
  • 1/2 cup shortening
  • 3/4 cup powdered sugar
  • 1 tsp vanilla


1. Combine flour, salt, baking soda, and cinnamon in a bowl.

2. In large mixing bowl, cream margarine and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla.

3. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.

4. Drop dough by tablespoons on parchment lined sheets, with plenty of space in between.  Bake at 350 degrees (F) for 8 – 10 minutes, or until just starting to brown around the edges. They will look moist; don’t overcook ( Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

5. While the cookies are cooling, prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.

6. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy , about 3-4 minutes

7. Add the cooled salt water and mix well

8. Spread filling on flat side of one cookie, press 2nd cookie on top.

Makes 1 1/2 – 2 dozen

    Store in a closed container to keep cookies soft. 

St. Patty’s Day Sugar Cookies


Since today is St Patty’s day I decided to whip up a batch of shamrock sugar cookies last night to celebrate.




So lets get started!




Start with 1 1/2 cups of softened butter



Beat in 3 cups of White Sugar



Beat in 4 eggs



Add 2 Tsp Vanilla extract ( I always use clear vanilla so as not to change the color)



Beat well




Fold in 5 cups all-purpose flour, 2 teaspoons baking powder, & 1 teaspoon salt .


I mixed this by hand because if you over beat it will be crumbly.



I then let my mixer SLOWLY stir it for a few seconds to make sure everything was well mixed together



And it will look like this. Now COVER and REFRIGERATE for at least one hour. Longer if you can. The longer you refrigerate the less it will fall apart and spread while baking.



Pull out some dough and let ther rest refrigerate, you don’t want the dough to become warm. Roll out to between 1/4 – 1/2 inch thick. I used parchment paper and POWDERED SUGAR instead of flour to prevent sticking.



Cut into shaped and place on pan. I ALWAYS spray my pans with Baker’s Joy first, its God’s gift to baking.



Bake at 350 for aprox. 7 min. the cookies in this picture were the first out of the fridge so they spread a bit as they prob weren’t cold enough. the other batches were refrigerated longer, so they held their shape a lot better



AFTER COOLING I outlined the cookie with Royal Icing. Let dry for 5-10 min until hard



I then flooded the cookies with green icing, and wallah! Shamrock sugar cookies!



Sugar Cookies


1 1/2 cups butter, softened
3 cups white sugar
4 eggs
2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


1 In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2 Preheat oven to 400 degrees F (200 degrees C). Roll out dough on sugared surface (sprinkle powdered sugar on parchment paper ) 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on greased cookie sheets.
3 Bake 6 to 8 minutes in preheated oven. Cool completely.

* Store in air tight container if you want them to stay soft, otherwise they will be a crispy cookie *

White Chocolate Macadamia Nut Cookies

My husband is a cookie monster. His favorite type of cookie of all time is, you guessed it, white chocolate macadamia nut cookies. He requested that I make them, so I tried a new recipe the other day. His reaction to these cookies was amazing. He literally said that these were the best cookies he’s had in his entire life! That’s saying something, cause if he didn’t like it, he would have no qualms in saying so. I thought they were great too. In fact so did all the kids. It had a great bold flavor, nice and buttery and full of vanilla flavor.  So we highly recommend you give this one a try! 




White Chocolate Macadamia Nut Cookies


  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 10 ounces of  Ghirardelli white chocolate chips
  • 3 oz chopped and toasted macadamia nuts (half a 6 oz bag)


  1. In a large bowl, cream butter and shortening; gradually add sugars, beating well at medium speed with an electric mixer. Beat in egg and vanilla. Combine flour, soda, and salt; stir into creamed mixture. Stir in white chocolate and macadamia nuts. Chill dough for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Drop dough by heaping tablespoonfuls 3 inches apart onto prepared cookie sheets.
  3. Bake for 12 to 14 minutes in preheated oven. (use your discretion, as baking times in recipes are never correct) Cookies will be soft. Cool slightly on cookie sheets; transfer to wire racks to cool completely.

It’s HERE! Color revealed!


It’s HERE! and its PINK!!


 Yes fellow chef’s and reluctant chef’s, my new Kitchenaid Stand Mixer is HERE!!!!!!!!! So exciting! The color choices were a bit tough. There are so many different choices. I could have gone with a blue to match my kitchen, but this pink one won my heart. What girl wouldn’t want a pink mixer?? lol!  Oh and it’s not just any pink, its Komen Pink! This is a Limited Edition color, and for every Komen Pink Stand Mixer sold, Kitchenaid donates $50 to the Komen Breast Cancer Foundation! How cool is that?? I support Komen when ever I can, the Komen walks are a lot of fun, and I do it in my Daughters name, because I am doing it for her and her health.


This little splash of pink looks so nice in my blue kitchen! I’m lovin it already and I haven’t even plugged it in yet, lol! It comes with a  5 qt stainless mixing bowl, a wire wisk (not shown in picture, it was in the bowl) , a flat beater, a dough hook, and a pour spout lid (that also helps with splashing) , Niiiiice!

Mark has requested that my first adventure with my new mixer be cookies, so I am making my cookie monster his favorite chocolate chip cookies, from scratch! cause it’s easy now! 🙂

Just wanted to share the excitement!  COOK FOR THE CURE!

I love cupcakes

Well its about time to start getting my cooking blog underway. I have been recently updating my kitchen of sorts and I’m almost ready to begin! Here’s a littl etidbit about me. I love cupcakes. They are cute, delicious, portable, and so customizable. Tell me, who doesn’t love a cupcake?? I found this short video today and it makes me smile everytime, so I wanted to share. Its a cupcake race! 🙂