Cinnamon Sugar Blondies
Nov 23, 2014

cinnamon sugar blondies

I recently made these cinnamon sugar blondies to take into work. I sat them at the edge of my desk and made a sign….Cinnamon Sugar Blondies, Help Yourself!

For a while, no one came. I think that no one wanted to be the first person to dig into dessert at 9 am. I stopped someone on the way to get another cup of coffee. You need this blondie to go with your coffee!! These blondies are PERFECT with coffee! They are sweet, but not overly sweet! (which is all true…a blondie with my morning coffee was wonderful)

I needed some validation. Come on, people!

Soon, people were trickling in…hey, I heard your dessert was ah-mazing! Thank you, validation!

Recipe can be found here.

Oreo Puddin’ Poke Cake
Nov 18, 2014


This time of year is stressful. Not only do you have Thanksgiving, but the pressure is already on for Christmas. Have you decorated your house yet? Have you started your Christmas shopping yet? Oh well, your type A personality neighbor has been done for months.

No pressure.

On top of that, this time of year is ripe with office potlucks and holiday parties.

Do you really want to battle pie crust for co-workers? (No offense, co-workers.) And besides, your work potluck will likely already have a pumpkin & pie pie brought to the event.

Mix it up and bring a super easy & totally yummy dessert. You’ll thank me and your co-workers will thank you.

Recipe can be found HERE.

Gingerbread Cupcakes with Cream Cheese Frosting
Jan 13, 2013

Tonight’s the Season 2 premiere of Girls on HBO!

girls hbo season 2


I love this show so much. It’s so well-written, so true, and so cringe-worthy. Mostly cringe-worthy because I remember doing and thinking some of those things back when I was in my early to mid 20’s. This show is therapeutic to me….it’s sort of like “Oh wow, I wasn’t as messed up 10 years ago as I thought. I was normal! Hooray!”

One of my favorite scenes from season 1 is where Hannah & Shoshanna are talking about baggage. Hannah says, “My medium baggage is that I bought four cupcakes and just ate one in your bathroom.”

gingerbread cupcakes

If Hannah was here, I’d share these cupcakes with her and we could dissect her relationship with Adam. Or we could have a Robyn dance party.

Gingerbread Cupcakes with Cream Cheese Frosting

Recipe from McCormick

Makes about 18-24 cupcakes


For the cupcakes:

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons ground gingerMcCormick
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup molasses
2 eggs
1 cup boiling water

For the frosting:

8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
16 ounces powdered sugar


For the cupcakes:

Preheat the oven to 350 degrees. Add paper liners to muffin tin. Set tin aside.

In a medium bowl, mix together the flour, baking powder, ground ginger, cinnamon and baking soda in medium bowl. Set bowl aside.

In another bowl, beat together the butter, brown sugar and molasses. Beat on medium speed until smooth. Add the eggs and beat together.

On low speed, add the flour mixture alternately with boiling water. Spoon the batter into lined muffin tins, filling cups about 2/3 full.

Bake for 20 to 25 minutes. Cool in pans on wire rack 5 minutes. Remove from pans to cool completely.

For the frosting:

Beat the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Add in the powdered sugar gradually until smooth. Spread frosting on the cooled cupcakes.


*I really loved these cupcakes! With cream cheese frosting, I prefer it chilled, so I refrigerated these cupcakes and served them cold.

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.

Peaches & Cream Bundt Cake
Sep 05, 2012

Is it still peach season??  I need a seasonal food calendar.  I’m sure these things exist; I’m just not organized enough to check them.

When I first started blogging, I’d look ahead of time for the food holidays and would plan blogs around them.  I actually blogged about chocolate chip cookies on National Chocolate Chip Cookie Day.  Yeah, my pre-planning skills aren’t too stellar anymore…

But, I know that I had peaches just a couple of weeks ago and they were still delicious!

Peaches & Cream Bundt Cake

Recipe from Everyday Food


3 sticks unsalted butter, room temperature
3 cups plus 2 tablespoons flour, divided
1 teaspoon baking soda
1 teaspoon salt
4 peaches, peeled and diced small
2 1/4 cups sugar, divided
6 eggs, room temperature
1 1/4 cups sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon


Preheat oven to 350 degrees.  Grease and flour a non-stick Bundt pan; set aside.

In a bowl, whisk together 3 cups flour, baking soda, and salt.  Toss peaches with 2 tablespoons flour to coat.

In another bowl, beat together 2 sticks of butter and 2 cups of sugar on medium-high until fluffy.  One at a time, beat in eggs to the butter and sugar mixture.  On low, add in 1/2 of the flour mixture, then add in 1/2 of the sour cream.  Add in 2nd halves of the flour and sour cream.  Beat until combined.

Fold in the peaches and vanilla extract.  Transfer batter to the Bundt pan.  Tap the pan on counter several times to smooth out and remove air bubbles.  Bake for 1 hour.  Cool for 15 minutes on a wire rack.

While cake is cooling, melt 1 stick of butter.  Combine melted butter with 1/4 cup of sugar and ground cinnamon.  Using a small knife, slowly loosen the cake from around the Bundt pan edges.  Invert the pan onto serving plate.  Brush cake with cinnamon sugar mixture.

Serve warm or at room temperature.

You can serve plain, with ice cream, with whipped cream, or with more sliced peaches…the world is your peach.

Banana Chocolate Chip Bars
Jul 12, 2012

My generous aunt Ann recently gave me several of her cookbooks.  It was a win-win situation.  She wanted less clutter in her house.  I wanted more clutter.  Wait, no that’s not right.  Ah well, it’s hard to resist free cookbooks!

She later asked me which cookbook I dove into first.

Uh…the cookie cookbook, OF COURSE!

Banana Chocolate Chip Bars

Recipe from Nestle’s Best-Ever Cookies cookbook


2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1 egg
2 cups semi-sweet chocolate chips
sifted powdered sugar


Preheat oven to 350 degrees.  Grease a large 15 x 10 inch jelly-roll pan.  Set pan aside.

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

In a large bowl, beat together the softened butter, sugar, brown sugar, and vanilla extract until creamy.  Beat in the bananas and egg.  Gradually beat in your flour mixture.

Stir in the chocolate chips.  Spread batter into your prepared jelly-roll pan.

Bake for 20-30 minutes.

Cool completely in pan on a wire rack.  Sprinkle cooled bars with powdered sugar.

These bars are not overly sweet.  I enjoyed three a bar for breakfast.  Add a smear of peanut butter on top and a glass a milk…fast breakfast of champions.


Brownie Cookie Pie
May 15, 2012

**May 17 Update: Voted into Foodbuzz’s Daily Top 9.**

I went over to my aunt & uncle’s house for Mother’s Day.  I was in charge of bringing dessert.

I was feeling lazy on Saturday.  I choose to just go to Sugar Mama’s and buy cupcakes.

Although the cupcakes were delicious, my cousin brought up a picture of this Brownie Cookie Pie from my Instagram (sugarfooteats).

“Where’s this pie?!  I thought you were bringing this!”


I see more of this Brownie Cookie Pie in my future.

Brownie Cookie Pie

Recipe from Betty Crocker & Taste and Tell


1 box Betty Crocker fudge brownie mix + the vegetable oil, water and eggs called for on the box
1 pouch Betty Crocker chocolate chip cookie mix + the butter and egg called for on the pouch
Dulce de Leche topping


Preheat the oven to 350 degrees. Spray a 9 inch pan with non-stick cooking spray. Set pan aside.

Following the instructions on the brownie box to make the brownie batter. Spread brownie batter in the bottom of the 9 inch pan. Bake for 30 minutes. Remove from oven and cool for 10 minutes.

While your brownie bottom is cooling, follow the instructions on the cookie pouch to make the cookie dough.

I used my hands to flatten the prepared cookie dough like a pancake. Lay flattened cookie dough on top of the brownie crust. Use your hands to gently press the cookie dough to fill in gaps and to even it out.

Return pan to oven and bake for 20 minutes. Then, cover the pan with aluminum foil and bake for 10 more minutes.

Remove pan from the oven. Cool pie for at least 1 hour before removing from the pan and slicing.

For the caramel topping, I used a can of Dulce de Leche. I heated the sauce on the stovetop, stirring constantly until it achieved a pourable consistency.


Ultimate Cookie Cups
May 01, 2012

Happy May Day!

Did you make May Day baskets when you were younger??

“In some parts of the United States, May Baskets are made. These are small baskets usually filled with flowers or treats and left at someone’s doorstep. The giver rings the bell and runs away. The person receiving the basket tries to catch the fleeing giver.”


I remember making a May Day basket in grade school.  I knew immediately that I was going to take it to my neighbor, Angie.  I felt so sneaky quietly going up to the porch.  I gently placed the basket outside the front door.  I took a deep breath, rang the doorbell, and RAN like the wind to the side of the house.

Score!  I wasn’t caught.

Cut to 30 minutes later.  Angie wanted to say thanks for the candy, but why did I leave it and run away?

“Ummm, I have no idea what you’re talking about.  What candy?”

“The candy in the basket with your name written on the bottom….”

Oops!  I’d forgotten that we’d written our names on our baskets in class.

And that’s why I never joined the CIA.  Need to work on my stealthy skills.

If I were to make a May Day basket today, I’d put these Ultimate Cookie Cups in them!

Ultimate Cookie Cups

Recipe from Cookies & Cups


Break-apart sugar cookie dough (24 count)

Break-apart chocolate chip cookie dough (24 count)

24 Reese’s Peanut Butter Cups


Remove the cookie dough from the refrigerator.

Preheat the oven to 350 degrees.  Line your muffin tins with cupcake liners.  Set aside.

Unwrap your 24 Reese’s Peanut Cups.  But the time you are done, your cookie dough will be softened and easier to mold.

Take one piece of sugar cookie dough and flatten it a bit with your hand.  Place the Peanut Butter Cup on top of the sugar cookie dough.

Then take a piece of the chocolate chip cookie dough.  Place it on top of the Peanut Butter Cup.  Mold the edges of the sugar & chocolate chip dough together to surround the Peanut Butter Cup fully.

Place combined dough into prepared muffin tins.

Bake for 13-15 minutes.  Cool completely in muffin tins before eating.




S’Mores Bars
Apr 25, 2012

When I moved last month, I decided to buy a memory foam mattress pad.  Memory foam mattresses are all the rage, right?  There seems to be a mattress store on every corner now!!

I’m not made of money though, so just went with the foam pad.


First of all, the dang thing was HEAVY.  It was a bear to get it on top of my mattress.  But okay, it was worth it, right?  Blissful sleep, here I come!

Um, no.  It was awful!  I fell asleep fine, but would wake up 2 hours later SO HOT!

“Because the purpose of memory foam is to support you by conforming to your body, it uses heat from your body to provide that “molding” capability.”


I kept thinking that maybe I would adjust to it.  But last week at 3 am, awake AGAIN….I had enough!  I stripped off memory foam and dragged it to the hallway.

By then, I was mad and frustrated.  The cure….chocolate + marshmallows + graham crackers.

S’Mores Bars

Recipe from Per L’Amore Di Cibo


1 cup graham cracker crumbs
1/2 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup canola oil
2 tablespoons butter, melted
1 egg
2 cups mini marshmallows
8 ounces chocolate

I used a combination of Ghirardelli Dark and Milk & Truffle chocolates.


Preheat the oven to 350 degrees.  Line an 8 x 8 inch pan with parchment paper.  Set aside.
In a bowl, mix together the graham cracker crumbs, brown sugar, salt, and baking powder.  Then, add in the canola oil, melted butter, and egg.  Mix until you have a firm dough.
Press your dough into the bottom of your lined 8 x 8 inch pan.
Cook the bars from 20 minutes.

Top your cooked bars with the chocolate, covering the bars fully.  Then cover the entire pan with the mini marshmallows.

Return the bars to the oven and bake them for another 10 minutes.  Marshmallows will be a golden brown color.
Allow the bars to fully cool before removing them from the pan and cutting.


Texas Sheet Cake
Apr 09, 2012

My last day is living in Wichita, I finally had my 1st blogger meetup!  I was thrilled when I found Veronica’s blog when living in Wichita.  Although you have a common bond with food bloggers in other parts of the country, having one in own city is even more awesome!

Veronica and I met up for lunch the Copper Oven.  It was so fun!  We had a ton to talk about.  I’m pretty sure the waitress started to think that we were never going to leave!  I just had so many questions about her blog and just getting to know her better in general.

Left:  Veronica; Right:  Me

Veronica has such a good heart too!  You can just tell that she’s a genuinely nice person.  She was so thoughtful to get me a going away gift too!  She gave me a cookbook, sheet cake pan, and her recipe for chocolate sheet cake.

She wrote a sweet note that said:  “You can’t go to TX without a fabulous TX sheet cake recipe & a pan to make it in!  Enjoy them.  I wish you much happiness on this new path & adventure.”


I made the cake yesterday and it is SO yum!!!

Texas Sheet Cake

Recipe very slightly adapted from Veronica’s Cornucopia


For the cake:

1 cup water
1 cup unsalted butter
1/2 cup vegetable oil
1/4 cup Hershey’s cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup light sour cream
1 teaspoon vanilla

For the icing:

1/2 cup unsalted butter
1/4 cup Hershey’s cocoa
6 tablespoons milk
16 ounce box powered sugar, sifted (Don’t forget to sift the powdered sugar or you get lumpy frosting like I did!)
1 teaspoon vanilla

*I omitted pecans from the icing as a family member has a nut allergy.


To make the cake:

Preheat the oven to 400 degrees.  With non-stick cooking spray, spray a 18″ x 12″ jelly roll/sheet cake pan. Set aside.

In a small saucepan, combine the water, butter, oil, and cocoa. Bring the mixture to a boil, then remove from the heat. Set aside.

In a large bowl, stir together the flour, sugar, salt and baking soda. Beat in the eggs, sour cream and cocoa mixture. Add the vanilla. Mix until very smooth, about 2 minutes.

Pour the batter into your sheet cake pan.  Bake for 15 minutes.  You’ll know it’s done when the the center appears firm and the cake has begun to pull away from the sides of the pan.

To make the icing:

In a medium saucepan, add the butter, cocoa, and milk.  Stir and bring it to a boil.  Remove from the heat.

Stir in the sifted powdered sugar.  Beat until smooth, about 1-2 minutes.  Stir in the vanilla.

You can pour the warm icing on the warm cake and spread quickly.

Serve warm or cool.

* I serve mine with a scoop of ice cream.

** I also love to eat leftover chocolate cake in a bowl with milk poured on it.  Sort of like cake cereal….anyone else do that??