Biscoff Blossoms
Oct 29, 2012

Did you see today’s Google Doodle? It was of Bob Ross. What’s up with all the Bob Ross-ness recently? I saw Bob Ross’ on my Instagram for Halloween costumes and random pictures/references on Facebook & Twitter too. I looked online and today would have been Bob Ross’ 70th birthday. The remix video is so cute. It warmed my heart.

Fun fact: Once I decided that I was going to try out the Bob Ross thing. I found an episode with a painting that I liked with some happy little trees. I went to Hobby Lobby and bought some paint, brushes, and canvas. And I played the episode–pausing & rewinding multiple times–and painted along with Bob. It wasn’t a steller painting, but it was better than I expected. It was also more expensive that I expected….geez, painting supplies are pricy. That was the beginning & ending of my painting career.

So happy birthday to you, Bob! Your soothing voice and lovely afro will live on. If you were here, I’d share some cookies with you.

These cookies are a variation on traditional peanut butter blossoms. Biscoff is the consistency of PB, but tastes likes gingerbread cookies. It’s delicious & addictive. You can find it at Wal-Mart & CVS…at least in Austin.

I made these cookies for a party over the weekend. All the cookies were gone by the time I left the party, so…success!

Biscoff Blossoms

Recipe from Baker Street

Makes about 30-36 cookies, depending on the size


2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup creamy Biscoff spread
1/3 cup light brown sugar
1/3 cup granulated sugar + extra sugar for rolling the cookie dough
1 egg
1 teaspoon vanilla extract
30-36 Hershey’s Dark Chocolate Kisses


Preheat oven to 375 degrees. Line baking sheet with parchment paper; set aside.

In a medium bowl, combine the flour, baking soda and salt. Set aside.

In a large bowl, combine the butter and Biscoff with mixer on medium speed until light and creamy. Add in the light brown sugar granulated sugar. Beat together on medium-high speed for about 3-4 minutes.

Add in the egg and vanilla. Mix until combined.

Add in the flour mixture to the wet ingredients. Mix until just combined.

Shape dough into 1 inch round balls. (I used a cookie scoop.) Roll each ball in sugar until coated lightly. Place shaped dough on the prepared baking sheet about 2 inches apart.

Bake for 8 to 10 minutes, until cookie is lightly browned.

Immediately after removing cookies from the oven, place an unwrapped Hershey’s Dark Chocolate Kiss in the center of each cookie. Press it down gently. After a few minutes, transfer cookies to a wire rack to cool.

Peanut Butter Cup Chocolate Cake Mix Cookies
Feb 20, 2012

Have you ever been snubbed by your dog?

It kinda stinks.

Guess who totally gave me the cold shoulder this weekend?

She HATES it when it’s time for her flea treatment.  You know those little vials of liquid that you put on a dog’s back to prevent fleas/ticks…  It smells sort of like orange-scented Pledge.  I guess the smell drives Haley bonkers.  For two days afterward, she avoided me like the plague.  When I walked toward her, she’d get up and walk away.

Geez, she’s dramatic.  Like dog, like owner.

I finally won her back Sunday afternoon by taking her on a 30 minute walk and giving her peanut butter.  At least I know the secret to her heart.

You can also win over hearts with these easy cake mix cookies!  I recently made these cookies to take to a friend’s dinner party.  The cookies went over well and no one was the wiser that they took just a hot minute to make.   Nothing wrong with letting people assume you slaved away in the kitchen!

Peanut Butter Cup Chocolate Cake Mix Cookies

Recipe from Cookies & Cups


1 box chocolate cake mix
2 eggs
1/3 cup vegetable oil
1 8 ounce bag Reese’s Peanut Butter Cup Minis


Preheat your oven to 350 degrees.  Line your cookie sheets with parchment paper.  Set aside.

In a large bowl, mix together the chocolate cake mix, eggs, and vegetable oil.  Stir together until combined.
Add in the bag of Reese’s Peanut Butter Cup Minis.  Stir in the Minis until combined.  You’ll want the Minis broken, but large chunks of Minis are ideal.
Using a spoon or cookie scoop, place  rolled balls of dough on prepared cookie sheets.
Bake for 8-9 minutes.


Rolo Stuffed Chocolate Chip Cookies
Jan 02, 2012

Yesterday, I went to see Mission: Impossible-Ghost Protocol.  I later was tweeting about how Tom Cruise is bat crazy, but still full of hotness.  That smile!!


The lovely Missy (hi Missy!) said that Tom doesn’t do it for her.  She’s more of a Ryan Reynolds type of gal.


So, it begged the question.  Who are my top 5 actors that I drool over?

Julie’s Top 5 Drool Worthy Movie Actors

5.  Brad Pitt


Do you remember when Legends of the Fall came out???

4.  George Clooney


It’s all about the eyes!!!

3.  Matthew McConaughey


The southern draw makes me weak.

2.  Ryan Gosling


It’s the INTENSITY of his eyes.

1.  The Rock


I know, I know.  What?!  He just does it for me!!!  Drool worthy.

You know what else is drool worthy.  These cookies.

Rolo Stuffed Chocolate Chip Cookies

Recipe slightly adapted from Baking with Basil

Makes about 24 cookies


1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 egg
1 egg yolk
1 cup dark chocolate chips
1/4 cup chopped Ghirardelli Intense Dark Toffee Interlude chocolate
24 Rolos


Preheat oven to 375 degrees.  Line 2 cookie sheets with parchment paper; set aside.

Whisk together the flour and the baking soda in a small bowl.  Set aside the bowl.

In a skillet, melt 10 tablespoons of butter over medium-high heat for about 2 minutes.  For 1-3 minutes more, stir melted butter constantly until butter is golden brown with a nut smell.  Pour melted butter into a mixing bowl.  Add the remaining 4 tablespoons of butter into the melted brown butter.  Stir until all butter is melted.

Add the sugars, salt, and vanilla extract to the bowl with melted brown butter.  Whisk until combined.  Add the egg and the egg yolk to the wet mixture.  Whisk for  30 seconds.  Let the mixture sit for 3 minutes.

Whisk for another 30 seconds.  Let the mixture sit for another 3 minutes.

Again:  Whisk for another 30 seconds.  Let the mixture sit for another 3 minutes.

Once again:  Whisk for another 30 seconds.  Let the mixture sit for another 3 minutes.  Wet mixture will now be smooth and shiny.

Add the dry ingredients mixture to the wet.  Stir until combined.  Add the dark chocolate chips and chopped dark chocolate; combine.

Place the dough in the refrigerator for about 20-30 minutes.

Measure out a heaping cookie scoop full of dough.  Place a Rolo in center of dough.  Use your hands to cover the Rolo with dough and roll into a ball.  Place rolled ball on prepared cookie sheet.

Bake one tray of cookies at a time.  Bake for 9-12 minutes until edges are golden brown.  Cool cookies on a wire rack.

Enjoy these cookies while watching a movie with your favorite movie star!!!

Who’s your favorite drool worthy movie star???

Peanut Butter Reindeer Cookies
Dec 22, 2011

It’s been sleeting here today.  Luckily, I didn’t have to drive anywhere.

Well, I did go outside at 9:30 am.  I moved my car from across the parking lot to a parking spot right in front of my apartment.  Because if it’s slick out tomorrow, there’s no way I could successfully walk across the parking lot without falling!

Does this happen to anyone else?  I get so inside my head when it’s slick outside!  I’m so convinced in my head that I’ll fall that I curse myself.  I’ll end up taking baby steps, but I think that just makes it worse.

Can someone give me boots with spikes on the bottom for Christmas?  Or some semblance of balance and grace?

Instead of driving today, I made Christmas cookies!!  I’ve seen these cuties floating around on Pinterest.

Peanut Butter Reindeer Cookies

What you’ll need:

Peanut butter cookies
Chocolate covered pretzels
Chocolate chips
Hot tamales


Bake 2 dozen peanut butter cookies using your favorite recipe or mix.  While cookies are still warm from the oven, place 2 pretzels on the corners of cookies for the antlers.  Place two chocolate chips (flat side up) in the middle for the eyes.  And finally, use half of a hot tamale for the nose.

Peanut Butter Stuffed Chocolate Cookies
Dec 19, 2011

You know those people that listen to Christmas music before Thanksgiving???


I started listening to Christmas music before Halloween.

I can’t help it.  It makes me happy!  It makes me smile!  It makes me want to eat Christmas cookies.

Julie’s Top 5 Favorite Christmas Songs:

5.  All I Want for Christmas is You; Mariah Carey
4.  Last Christmas; Wham
3.  Silent Night; Michael Buble
2.  O Holy Night; Celine Dion
I’m not afraid to admit it!  Celine is fab!  Celine can BELT out this wonderful song.
1.  O Come All Ye Faithful; Josh Groban & the Mormon Tabernacle Choir
This song!  This song!  THIS SONG!  Love!  You NEED to get Josh Groban’s Noel album from iTunes if you don’t have it already.

Christmas music is great to listen to whilst baking too.

Let’s bake!  Shall we?

Peanut Butter Stuffed Chocolate Cookies

Recipe from Mel’s Kitchen Cafe

Yields approximately 26 cookies


For the Chocolate Cookie Dough
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk
Turbinado sugar, for rolling

For the Peanut Butter Filling
3/4 cup smooth peanut butter
3/4 cup powdered sugar


Preheat oven to 375.  Line baking sheet with parchment paper; set aside.

To make the chocolate cookie dough:

Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.  Set bowl aside.

Beat together the sugars, butter, and peanut butter in a bowl until smooth. Add in the vanilla, whole egg, and egg yolk.  Beat until combined.  Stir in the dry ingredients to the wet.  Blend well.

To make the peanut butter filling: Stir together the peanut butter and powdered sugar until smooth.  Using your hands, roll the filling into 26 small balls.  Place flour on your hands if they become sticky.

To shape the cookies: Using a cookie scoop, scoop out 26 balls of chocolate cookie dough.  Make an indentation in the center of the chocolate ball with your finger.  Place one of the peanut butter balls into the indentation.

Bring the chocolate cookie dough up and over the filling to cover the peanut butter inside.  Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in turbinado sugar.  Place prepared dough on baking sheets.  Use a flat surface to flatten each cookie to about 1/2 inch thick.

Bake cookies for 7 to 9 minutes. Remove from the oven and cool on a wire rack.

Pumpkin Spice White Chocolate Chip Cookies
Dec 13, 2011

This time of year, it’s important to always have a few things on hand in the pantry.  These things being several boxes & varieties of cake mix (Betty Crocker cake mixes have been on sale at Target recently!!) and a crap-ton of different bags chocolate chips.  They work in a snap when you need (or just want) a dessert to make.

Jenn posted this recipe on her blog the day before Thanksgiving.

Who decides on a whim to make another dessert the night before Thanksgiving??

This gal!

When I find a recipe that looks so delicious PLUS it’s super easy PLUS I already have all the ingredients on hand…..SOLD.

P.S.  On Thanksgiving, my Mom said something to the effect of “”

Pumpkin Spice White Chocolate Chip Cookies

Recipe from Eat Cake For Dinner


1 15 ounce can pumpkin puree
1 box Betty Crocker spice cake mix
1 bag white chocolate chips
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon


Preheat oven to 350 degrees.  Line your cookies sheets with parchment paper.  Set cookie sheets aside.

In a bowl, combine the pumpkin puree and the cake mix.  Stir until blended.  Stir in the chocolate chips.

Drop dough by spoonfuls onto the cookie sheets.  Bake 10-14 minutes.  Cool and serve.

You know…I still have all the ingredients on hand.

Hmmm, okay, I’m off to make another batch!


Pumpkin Snickerdoodles
Nov 22, 2011

I completely forgot to tell you about the AWESOME thing that I did last Thursday.

My friend, Amy, and I went to the movie theater for a Twilight MARATHON.  We watched Twilight, New Moon, Eclipse, and Breaking Dawn Part 1.  We were there from about 3:30 pm until Breaking Dawn ended at about 2:30 am!!!  It was packed with other crazy ladies/girls like ourselves…..and a handful of dudes…and a toddler?!  Weird.

I was worried that I would be too tired to make it through.  9:30 pm and I’m usually drooling in bed.  But the time went pretty fast.  There was a 30 minute break between movies, which was nice.  And there’s a bar and a diner in the movie theater.

So, it was:

–go to the bar for a drink
New Moon
–go to the diner for dinner
–squeal and try to contain excitement for Breaking Dawn
Breaking Dawn
–wait in the parking lot FOREVER to leave
–fall into bed from 3 am to 8 am

Pumpkin Snickerdoodles

Recipe from RecipeGirl


For the cookies:

2 sticks salted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

For the rolling sugar:

1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice


In a large bowl, cream the butter until fluffy in your mixer.  Add in your sugars and pumpkin puree and beat well.  Mix in your egg and vanilla extract.

In another bowl, whisk together flour, baking powder, salt and cinnamon.  Add the flour mixture a little at a time into your wet ingredients, mixing at you go.

Cover your dough with plastic wrap.  Chill dough in the refrigerator for at least an hour.

Preheat oven to 350.  Line cookie sheets with parchment paper; set aside.

In a small bowl, mix together your rolling sugar ingredients.

Remove dough from the refrigerator.  Use a cookie scoop to scoop out dough and roll into balls.  Roll the balls in the prepared sugar.  Coat them well.  Place rolled dough onto your cookie sheets.  Flatten your dough with the bottom of a glass or other flat surface.  Sprinkle some more sugar on top of cookie dough.

Bake for 10 to 14 minutes.  Let cool on cookie sheets for 5 minutes.  Remove cookies and place on a wire rack to cool completely.

*Note:  this cookies are more of a cakey texture.  The pumpkin is subtle and it’s not a traditional snickerdoodle.  They are a great cookie to go along with a cup of coffee or a cup of afternoon tea.  These cookies also freeze very well!

Fudge Crinkle Cookies
Nov 14, 2011

I went to see the movie, Margin Call.  Have you heard of Margin Call?  Yeah, I hadn’t until the day before I agreed to see the movie.  I only watched 1/2 of the trailer online ahead of time.  What could go wrong?  Kevin Spacey, Demi Moore, Simon Baker, Stanley Tucci, that guy from Heroes, that guy married to Jennifer Connelly, and that guy from Gossip Girl…..

I found it so BORING!  It’s called a “financial thriller.”  The most thrilling thing was when I noticed that the Gossip Girl guy’s character was wearing white socks with suit.  White socks with a suit are scary!

Maybe this movie was too smart for me.  It did take me about 40 minutes to figure what MBS were.  They kept saying MBS all the time!!!  Ohhhhhhhhhhhhhhhh mortgage backed securities.  I get it, I get it.  Geez, the screenwriter could have just spelled it out a little easier!  I even worked in the mortgage industry for years and I was like, HUH?!

You know what’s EASY to understand?

Fudge Crinkle Cookies!!  I was emailed this recipe recently and it’s so easy!!  I’ve learned to keep boxes of cake mix on hand for these quick wonders too.

Fudge Crinkle Cookies


1 box Betty Crocker Super Moist Devil’s Food cake mix
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/2 cup powdered sugar


Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Set aside.  In a large bowl, mix cake mix, oil, eggs and vanilla with spoon until dough forms.  Shape dough into 1 inch balls.  Roll balls in powdered sugar and place balls about 2 inches apart on cookie sheets.  Bake 10-12 minutes or until set.  Cool 1 minute; remove from cookie sheet to wire rack.

Nutter Butter Ghost Cookies
Oct 05, 2011

I’m leaving for Austin in the morning for 6 days of vacation!  Hooray!  I’m driving versus flying.  Driving means I’m free to MAJORLY over pack!  Tonight, I kind of just threw a crap ton of clothes into bags.  :)

But before I go, I made you some cookies.  Okay I use the word “made” loosely. I was seriously in love when I saw these cookies in Food Network magazine.

Nutter Butter Ghost Cookies


Nutter Butter cookies
Marshmallow Fluff
Black Icing


Spread fluff on cookies.  Let fluff settle on cookies for a few minutes.  Add icing for eyes.

I immediately put my cookies in the fridge to try to keep the icing eyes from bleeding.  But then I decided it looked more creepy with the bleeding ghost eyes.  Spooooooooky!!!

Twix Cookies
Sep 26, 2011

Obviously I like baking with candy bars.

It’s delicious.

And an excuse to buy candy bars.

And a way to use up candy bars after Halloween.  I’m just helping you pre-plan for that.

These Twix cookies are easier than the Snickers cookies as I just stirred the Twix into the batter.  So if you don’t like the peanuts in Snickers, go for these Twix cookies!  I preferred them regardless!

Twix Cookies

Recipe slightly adapted from The Smart Cookie Cook


1 1/2 sticks unsalted butter, melted
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup granulated sugar
1 whole egg + 1 egg yolk
2 teaspoons vanilla extract
8 mini Twix, chopped
1/2 cup milk chocolate chips
1/2 cup semi-sweet mini chocolate chips


Melt your butter and set it aside.

In a medium bowl, whisk together the flour, baking soda, and salt.  Set bowl aside.

In your mixer, mix together the brown sugar, granulated sugar, and your melted butter.  Add in the whole egg, egg yolk, and vanilla extract.  Beat well.

Add the dry ingredients to the wet.  Beat at low speed just until combined.

By hand, stir in the chopped Twix, milk chocolate chips, and semi-sweet mini chocolate chips.

Chill the dough in the refrigerator for an hour.

Preheat oven to 325.

Use a cookie scoop to place spoonfuls of dough on parchment paper lined cookie sheets.  Bake about 15 to 18 minutes until the cookies are light golden brown.