Sunday, November 28, 2010

Award Winning Soft Chocolate Chip Cookies *UPDATED*

Oh my goodness.  I'm hesitant to post this recipe, I want to be selfish and keep it all to myself!!  These cookies... are to die for...  If you've been looking for a chewy choco cookie recipe, look NO further!!  I swear, I'll never buy cookies again...  Heaven in your mouth is an understatement...  Crispy bottom, soft, chewy, gooey, melt-in-your-mouth goodness...  YUMM-O!!

Okay, so I won't take all the credit, another recipe found on -gosh I LOVE that site...  Award Winning Soft Chocolate Chip Cookies  - There it is, I just shared a huge secret that only my bloggers will have!!  The secret - Jello Pudding Mix *GASP*!!!

So here's the recipe that's been tweaked:


  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Sift together the flour and baking soda, set aside.
  3. In a large bowl, cream together the butter, brown sugar, and white sugar. 
  4. Slowly beat in the instant pudding mix (dry mix out of the box) until well blended. USE YOUR BLENDER
  5. Stir in the eggs and vanilla. USE YOUR BLENDER
  6. Blend in the flour mixture. USE YOUR BLENDER
  7. Finally, stir in the chocolate chips and nuts. 
  8. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  9. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

If you notice your cookie dough is a little soft and sticky, place in freezer for 15 minutes.  Be sure to alternate cookie sheets so they are NOT hot when you place a new batch of cookies on it.  If you don't have extra cookie sheets, run it under cold water.  There is A LOT of butter in this recipe, placing your dough on a hot cookie sheet will affect your outcome= a flat cookie.  These cookies do not spread much, feel free to load up your cookie sheet!    Take cookies out when edges have browned, it may look undercooked, but it'll be PERFECT, trust me!

I made 1 inch raw cookie dough = 1.5 inch diameter baked cookie.

Enjoy!!!  I swear to you, I'll never BUY cookies, EVER again!!  ...and I think I already at 6 of them right before dinner...  Happy Baking!!

So I tried again and made the entire recipe this time.  So consistent, it came out 100% perfect AGAIN!  Gosh, I love this recipe!!  This time, I added a bag of peanut butter chips and then added a few choco chips on the tops...just looks pretty is all!

And just to prove to you that these suckers don't flatten and spread a ton, here's the raw ones
And here's how they came out of the oven
And look at how HIGH they are
and equally DELICIOUS!! 

Spicy Salmon with Caramelized Onions

My Uncle Elwin gave us some frozen salmon he had caught earlier in the year.  He delivered it all the way from Seattle (gosh I'm SO special!!)!!  I found this recipe on Spicy Salmon with Caramelized Onions and boyyyy was it yummy!!  I hadn't finished the onions when I took the picture, but it was paired perfectly with the salmon!!  

Here's the recipe if you don't feel like clicking the link:  (surprisingly I had all of the ingredients on hand!)


  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 (6 ounce) salmon fillets
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons minced onion


  1. Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
  2. Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

I followed the above exactly.  Even the boyfriend agreed it was really tasty!  

Saturday, November 27, 2010

Happy Turkey Day!

Happy Turkey Day!!

Inspired by my Fav cake pop artist, Bakerella, I attempted to make Turkeys for Thanksgiving!!  Here's what I used:

For the head: I cut the whoppers a tad to make a flat surface and i think it make it a little easier to stick.  Dab a little bit of chocolate and hold in place until it dries.
For the tail, Candy Corn did the job perfectly.  Dab a little bit of chocolate on the end of each Candy Corn and hold it in place until it dries.
  And for the feet, I snapped off the ends of pretzels.  If you're not fast enough to stick the feet in after dipping your cake ball in chocolate, you can always dab a little bit of chocolate at the end of the pretzel and hold in place until it dries.

And there you have it!  A happy family of Turkey Lollicakes or Cake Pops, whatever you want to call it!

And just because my bear is so Friggen cute, here's a picture of my Baby in his new Christmas PJ's!!  AAHH  I LOVE IT!