Combination Cookies

When I told you that I had extra baking goodies from the holidays, did I mention all of these half used bags of chips???




The thought of throwing all of these into one kitchen sink cookie DID cross my mind.  However, I just wasn’t sure how that would go.  Instead, I used the M&M’s to make these incredible cookies last week.  Check them out because the BOY is STILL talking about them.




And then searched the backs of all my bags in search of a recipe, eventually deciding on a peanut butter recipe with Heath bits.




This peanut butter dough is rich and creamy!  However, since I had limited amounts of Heath bits left, I threw in some extra butterscotch chips too.




Great combination!!!




Even the dough is delicious!



IMG_1139 IMG_1140


Don’t trust me…try a bite when you make these cookies yourself : )




And then make sure to bake them up because these cookies are soft, chewy, and addicting!




The butterscotch chips add the perfect texture combined with toffee in a sweet peanut butter cookie.




Ok, truth is that I am way too tired to type another line, so I will finish this post with the last few mouth watering pictures hoping they give you sweet eve-of-Valentine’s dreams!










Did it work?  Are you craving peanut butter, butterscotch, and toffee yet?




Peanut Butter Butterscotch Toffee Cookies

Adapted From HEATH

Makes 3 dozen cookies



1/2 cup butter, softened

3/4 cup creamy Peanut Butter

1-1/4 cups packed light brown sugar

3 tablespoons milk (I used almond milk)

1 tablespoon vanilla extract

1  egg

1-1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup  HEATH BITS ‘O BRICKLE Toffee Bits

1 cup butterscotch chips



Heat oven to 375°F.

Beat butter, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in toffee bits and butterscotch chips.

Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.

Crunchy Cookies IV

Just when you thought you couldn’t handle one more cookie or chocolately sweet recipe before the holidays, I have another installment of Crunchy Cookies to share.




This recipe is similar to one you’ve seen on the blog before, but the toffee adds enough of a twist that I thought it was worth sharing.




The other reason I just HAD to share this recipe is because everywhere I bring it, people rave about it.




Plus, these cookies are loaded with chocolate, pecans, and toffee, a beautiful combination…especially in this crispy cookie bark.




And if you are looking for a last minute dessert to make for the holidays, here it is.  If you really want to make cookies, but aren’t in the mood to scoop lumps of dough onto cookie sheet after cookie sheet, this one slab recipe bakes up quickly and once cooled, you just have to break it into dozens of pieces of crunchy cookies.




So simple…right?  You can save all of the little crumbles to snack on before hitting your holiday party!

Happy December 24th Ya’ll!


As we speak this posts, I will be high above the clouds flying home to celebrate the holidays and enjoy the rest of my winter vacation.  I don’t have to be back at work until January (Hooray!).  It was a special treat to be in Florida with my Dad, Aunt, and Grandpa.  There were so many exciting things to do that the 5 days just flew by!  I’m looking forward to my next trip down south!



In case you were wondering, this is my 100 year old grandpa and I dancing outside the diner after lunch today!



Toffee Cookie Brittle

From Big Fat Cookies by Elinor Klivans



1½ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1½ sticks (12 tbsp) unsalted butter, melted and cooled slightly
1/2  cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup crushed toffee (ie Heath or Skor)
1 cup coarsely chopped pecans



-Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

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

-In a large bowl, whisk the melted butter, brown and granulated sugars and vanilla extract until smooth, about 30 seconds. Using a large spoon, slowly add the flour mixture and stir just until incorporated. The dough should appear to be smooth. Stir in the toffee and pecans.

-Spoon the dough onto the prepared baking sheet, leaving at least 1 inch of empty space on all sides. Use the palms of your hands to pat the dough into an even layer about 1/2 inch thick and 13 by 9 inches. The dough should be patted out slightly thinner at the edges.

-Bake the brittle until it turns golden and the edges turn light brown, about 19 minutes. The brittle may be fairly soft when warm but will crisp as it cools. Let the brittle cool on the baking sheet for 10 minutes.

-Using a large metal spatula to guide it, slide the large cookie onto a wire rack to cool completely. Don’t worry if the cookie breaks; it will be broken into irregular pieces, anyway. Break the cooled cookie into 2- to 3-inch pieces. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.  Freezes well.



Love the Crunch?

Crunchy Cookies

Crunchy Cookies Part II

Crunchy Cookies Part III

A Warm Oven cures a Slow Start to Summer

Another dreary morning here.  It has possibly been the worse spring weather-wise in a long time, but I know us Chicagoans are holding out hope for signs of summer.  While life looks gray outdoors, things in my kitchen are HOT!  I have been baking up a storm…some desserts to bring to friends and others just because I’ve wanted to try the recipes.  I’ve stocked up our freezer with delicious treats (because when they are laying around, I feel the need to taste test every hour just to make sure nothing has gone bad).  Everything turned out wonderful and I am looking forward to putting together plates to take with me this weekend.

Oat’N’Toffee Grahams

This recipe is from a magazine. I have had it so long that I don’t remember which one.  I happened to have graham crackers on hand and I was looking for an easy recipe.


I lined up the grahams per instructions and spread my oat mixture over the top.

IMG_2420    IMG_2421

Baked until bubbly, this took closer to 30 minutes for me, but I checked it often.


Layer with chocolate chips…now I have a confession…I have a GINORMO bag of chocolate chips from Costco, so I did not measure out the chocolate.  In the end, I had a thicker layer of chocolate than intended, so next time (and there will be a next time), I will use fewer chocolate chips. 

IMG_2426    IMG_2427

Put the dish back into the warm oven for 2-3 minutes.  Then spread chips with a spatula.

IMG_2428    IMG_2429

The recipe says to decorate with sliced almonds.  I was too lazy to slice almonds, so I used pre-chopped walnuts (yum!) and of course some sprinkles to add color!

IMG_2431    IMG_2435

I froze the bars to keep them fresh, which worked out really well.  This simple bar has a fabulous flavor combination with the graham crackers, toffee, and of course chocolate.  The walnuts were the perfect addition and I think I liked them better than almonds!

IMG_2476   IMG_2474   IMG_2475


Oil-Free Zucchini Walnut Raisin Loaf

From Angela at Oh She Glows!


Have you ever made a flax egg?  It is seriously the most interesting thing!  You just combine 1 Tbsp flax with 3 Tbsp water and let it sit for 5 minutes…Ta Da!  A vegan egg perfect for baking breads and muffins!

IMG_2439   IMG_2440                IMG_2443

Before                                                                                 After


I love this time of year when there is an abundance of zucchini.  I stock up at the farmer’s market and bake zucchini breads, muffins, and cookies.  It is always fun to find a new recipe to try, especially something different like an oil-free vegan bread.  I followed Angela’s recipe except that I didn’t make the topping.  I made mini loaves and baked them at 375 degrees for 30 minutes.  They turned out perfectly!


IMG_2445   IMG_2446


IMG_2459   IMG_2470   IMG_2468

This bread definitely moves to the top of my favorite zucchini recipes!  The texture is perfect, especially with the walnuts and raisins.  You won’t even miss the oil and eggs!  I’m sure you’re hoping one of these mini loaves is for you!