Category: Baking

Gimme S’more Cookies!

Hey!  Happy Monday!  How was your holiday weekend?  Ours was busy and fun filled and exhausting and lake-tastic.  We’re on our way home today and it’s back to reality.  But I can pretend I’m still at the lake and enjoying the evenings around the fire by making S’more Cookies!  S'more cookies #dessert #recipe #bakingI’m such a sucker for marshmallowy chocolate goodness.  Remember how I made a S’moreclair cake for my birthday last year?  Oh, an that time I made S’more Brownies?  And we cannot spend a spring/summer/fall evening at the lake without making s’mores!  So, of course I love these s’more cookies, too!

S'more cookies #dessert #recipe #bakingMy friend, Sarah, shared this recipe with me and I actually waited a really long time to make them.  And maybe that was a good thing, since I have no self control.  Had I made them sooner I probably would weigh 10 lbs more.  😉

The girls love these cookies, too.  But is that really any surprise?  They’re kids!  And they love chocolate and marshmallow, too.  Hubby wasn’t as big a fan, but that’s mainly because they’re not a fudgy brownie or a peanut butter cookie.  He likes what he likes. 

So now that I love these cookies I’ll be tempted to make them all the time.  Luckily I don’t keep Hershey kisses around, so it takes some preplanning to make these. So they’ll likely only be made for special occasions.  And that’s OK with my waistline me.  OK, enough babbling from me.  Here’s how to make these delicious s’more cookies!

Gimme S’more Cookies!


  • 4 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 cup finely crushed graham crackers
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon vanilla
  • 1 7-ounce jar marshmallow creme
  • 42 Heshey's kisses


  1. In a bowl, mix oats, flour, crushed graham crackers, baking soda, baking powder, cinnamon and salt. Set aside.
  2. In a large bowl, beat butter with electric mixer 30 seconds. Beat in brown and granulated sugars. Beat in eggs, milk, and vanilla. Beat in the flour mixture. Chill, covered, for 1 to 4 hours.
  3. Drop dough by rounded tablespoonfuls 2 inches apart onto a Silpat lined cookie sheets. Bake cookies in 375 degree oven for 8 minutes; remove from oven.
  4. Using the back of a teaspoon measure, make an indentation in each cookie top. Fill a piping bag with the marshmallow creme. Pipe 1 teaspoon creme into center of each cookie. Push a Hershey's kiss into creme, point side down. Return cookies to oven; bake 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets 1 minute. Cool completely on wire racks. Makes 42 cookies.

Add some Kisses to your grocery list and plan to make these for a fun summer treat!

S'more Cookies #dessert #baking #recipe

Friday Fitness and Cherry Chocolate Chip Donuts

Happy National Donut Day!  I love donuts!  So of course I have to share a donut recipe today.  Cherries are in season (yay!!!) and I thought they’d make a great donut!  So Cupcake and I whipped up a batch of Cherry Chocolate Chip Donuts!!!

DSC_3853-EditYum! I took one of my favorite donut recipes and put a little spin on it to come up with these.  Luckily I had some very ripe bananas on hand.  And a big bag of cherries.  But that’s no surprise. I will have a big bag of cherries in my fridge every week during cherry season!  So I may have to make these again!  And they’re baked so they’re not as bad for you as most donuts!  So you don’t have to run quite so many miles to work them off.  Speaking of working them off here’s the Friday Fitness recap.

Saturday – 8 miles (10:47 min/mile) – our last group run with my girl Katie before she moved.  I sure am going to miss her!    running buddies

Sunday – 3 miles (11:26 min/mile) with Cupcake on her bike for Stroller Run 2015.  We had a great turnout of 6 moms and 4 dads hitting the trail!

Monday – stroller strength was canceled due to rain (that never actually came) so I let Jillian Michaels kick my butt with “No More Trouble Zones”  and got some cardio in on the step machine.

Tuesday – 3.1 stroller miles (9:55 min/mile)

Wednesday – trail run!  I joined a summer trail running group and Wednesday was the first day. I’m excited to get more use out of my trail shoes!  We ran 2.6 miles (12:27 min/mile) on the first go round. But one of my MRTT gals was late and missed the start, so I went back out with her for another 2.5 miles (12:14 min.mile).

Thursday – Stroller Strength.  I got in about 1.6 miles and we worked upper body.  It was the first SS since Cupcake got out of school and I had to push the Sit’n’stand stroller with both girls in it which is quite a workout!

Friday – fill my face with cherry chocolate chip donuts!!!!

I’m sure you want to make some, too, so here’s the recipe!!


Cherry Chocolate Chip Donuts
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  1. 1 cup Mashed Ripe Banana (2 bananas)
  2. 1/2 cup Sugar
  3. 1/2 cup Fat Free Greek Yogurt
  4. 1/4 cup Unsalted Butter (Melted)
  5. 2 Eggs (Room Temperature)
  6. 1 teaspoon Pure Vanilla Extract
  7. 2 cups AP or white wheat flour
  8. 1 teaspoon Baking Powder
  9. 1/2 teaspoon Baking Soda
  10. 1/4 teaspoon Salt
  11. 1/2 cup Chocolate Chips
  12. 3/4 cup cherries (roughly chopped)
  1. Preheat the oven to 325F
  2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and Greek yogurt. Mix just until incorporated.
  3. Add melted butter, eggs and vanilla extra and mix.
  4. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
  5. Fold in the chocolate chips and cherries.
  6. Grease your donut baking pan and fill each mold 3/4 of the way full.
  7. Bake for 12-15 minutes.
  8. Allow the donuts to cool in the pan for 5 minutes before gently removing to a wire rack to cool. Or serve warm.
Adapted from Janie's Kitchen
Adapted from Janie's Kitchen
What Does She Do All Day?
Cherry Chocolate Chip Donuts #breakfast #recipe

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Wheat Berry Muffins

Cupcake loves to read and she loves to bake.  She gets super excited when her books come with recipes.  And her new book, Little Red Riding Hood, had a recipe in it so of course we had to give it a try!  But first we had to pick up some blueberries!

Wheat Berry Muffins #baking #recipe #breakfastSo on a lazy Sunday morning, after a trip to the grocery store  we whipped up a batch of these wheat berry muffins.

Baking Wheat Berry MuffinsI have two helpers in the kitchen these days.  I guess I need to make Pumpkin an apron and chef’s hat, too. 

Baking wheat berry muffinsPumpkin mixed the dry ingredients.

Baking wheat berry muffinsCupcake was in charge of the wet ingredients and the muffin liners.  We went with blue for blueberries. 

I took care of folding in the blueberries as the batter is very thick!  I scooped the batter into the liners and popped them in the oven.  And then Cupcake asked every 2 minutes if it was time for a “test taste.”

Wheat Berry Muffins #baking #recipe #breakfastThey were worth the wait because these muffins are so good!   They’re very dense, a little sweet and a lot of blueberry deliciousness.  The girls have already asked when we can make them again.

Wheat Berry Muffins
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  1. 2 eggs
  2. 1/2 cup melted butter
  3. 1 cup sugar
  4. 1/2 tsp almond extract
  5. 1 cup wheat flour
  6. 1 cup all purpose flour
  7. 1 tsp baking powder
  8. 1/2 tsp salt
  9. 1 cup blueberries
  10. 1/4 cup sunflower seeds
  1. Preheat the oven to 350 degrees and line a muffin tin with paper liners.
  2. In a large bowl mix together the eggs, butter, sugar and almond extract.
  3. In a medium bowl mix together the flours, baking powder and salt.
  4. Add the dry ingredients into the wet ingredients and stir just until combined.
  5. Fold in the blueberries and sunflower seeds (batter will be thick).
  6. Evenly divide the batter between the 12 muffin tin liners and bake for 20-25 minutes.
Adapted from Little Red Riding Hood (A Newfangled Prairie Tale)
Adapted from Little Red Riding Hood (A Newfangled Prairie Tale)
What Does She Do All Day?

Wheat Berry Muffins #baking #recipe #breakfast

 I suspect we’ll make another batch of these really soon!  They’re great to have on hand for a quick weekday breakfast!


Mint Chocolate Chip Meringue Cookies

Top o’ the morning to ya!!!  Happy St. Patrick’s Day!  I don’t have any classic Irish recipes to share with you today, but I do have a fun green one for you!  Mint Chocolate Chip Meringue Cookies!

Mint Chocolate Chip Meringue Cookies #baking #recipe #dessertCupcake and Pumpkin had fun helping me whip up a batch of these yesterday.  They took turns adding in the ingredients.  The kitchen is getting crowded these days since both girls want to help! 

These are super simple to make and don’t require a lot of ingredients.  I would recommend using a gel food coloring as opposed to a liquid one and add a good bit of it if you want brighter colors as the meringues will brown a bit when they’re baked. 

Mint Chocolate Chip Meringue Cookies
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  1. 2 large egg whites, room temperature
  2. 1/4 tsp cream of tartar
  3. 1/2 cup sugar
  4. 1/8-1/4 tsp peppermint extract
  5. 1/4 cup mini chocolate chips
  6. green food coloring gel
  1. Preheat oven to 275 degrees.
  2. In the bowl of your stand mixer, beat the egg whites for 30 seconds until foamy.
  3. Add cream of tartar and continue to beat for 2 minutes until soft peaks form.
  4. Gradually add sugar while continuing to beat on high speed. Continue beating for 3-4 minutes until sugar is dissolved and stiff peaks form.
  5. Add peppermint extract, chocolate chips and food coloring and gently fold into the egg whites.
  6. Line a baking sheet with a Silpat or parchment.
  7. Add egg whites to a icing bag and cut the corner large enough for the egg whites and chocolate chips to flow out.
  8. Pipe into mounds about 1 1/2 in diameter.
  9. Bake for 1 hour, until meringues are dry. Turn oven off and prop open the oven door and allow meringues to rest in the oven for 30-60 minutes.
What Does She Do All Day?

Have any green fun planned for today?

Rainbow Gooey Treats

Cupcake is looking forward to St. Patrick’s Day.  They have a fun leprechaun hunting event at school that she’s super excited about.  In the meantime we had some pre-St. Patty’s Day fun by making Rainbow Gooey Treats!Rainbow Gooey Treats #dessert #recipe #nobake #stpatricksday

These are so good!  They’re just like a Rice Krispie Treat but instead of Rice Krispy cereal use Trix!  Although these are extra gooey, which I think makes them that much better!  Hey, does anyone remember when Trix were in the shape of fruit? 

Rainbow Gooey Treats #dessert #recipe #nobake #stpatricksdayI love no bake desserts like this because Chef Cupcake gets to be very hands on!  She loves to pour and stir and mix and lick the spatula when we’re done!  Though she has no patience to wait for the finished product to cool before she wants to dig in.  #4yearoldproblems

Rainbow Gooey Treats #dessert #recipe #nobake #stpatricksdayThese didn’t last long in this house!  We couldn’t resist the gooey marshmallow!  And they’re so colorful and fun!  Perfect for a St. Patty’s Day celebration with the kids.

Rainbow Gooey Treats
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  1. 2 tbsp unsalted butter
  2. 6 cups mini marshmallows
  3. 6 cups Trix cereal
  1. Spray a 9"x13" baking dish with oil and set aside. In a large pot melt the butter over medium-low heat. Add the marshmallows and stir until the marshmallows are almost melted. Remove from heat and add in the cereal and stir just until combined. Transfer the marshmallow/cereal mixture to the baking dish and gently press down. Allow to cool then cut into squares and serve.
What Does She Do All Day?