Bialosky Bear Vanilla Wafers

Bialosky Bear Vanilla Wafers

I’ve been struggling with depression lately which has involved a lot of wandering aimlessly around the kitchen late at night.

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I knew I wanted something snacky and sweet but didn’t want to get into anything too involved and inspiration hit though when I remembered my go-to cookie recipe as a kid.

These were the cookies I would make while home alone which devolved into me eating just the dough, and then into not even finishing the dough and eating just the butter/sugar mix. #thisiswhyimfat


I had forgotten just how easy and simple these were to make – this whole cookbook is geared towards children so it’s to be expected – but seriously easy.

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Even though I accidentally added to much sugar they still turned out delicious and exactly what I needed.

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Recipe Review: The BEST Peanut Butter Cookies

Recipe Review: The BEST Peanut Butter Cookies

First off I know what you’re thinking, “ANOTHER PEANUT BUTTER RECIPE!?.” Yes, just one more until the wonderful fall recipes start showing up.

I have always been on the search for my favorite peanut butter cookie recipe. There’s loads of recipes, some better than others, but I didn’t have a go to all time favorite peanut butter cookie recipe.  Until now.  I found this cookie recipe from Lou Lou Girls on Pinterest. I was intrigued and skeptical about it being THE BEST Peanut Butter Cookie recipe. What makes it THE BEST? Reading the recipe, the one thing I found most attractive about it is it’s not a typical press it with a fork recipe. Scoop into balls, roll in sugar, and bake. Other than that it doesn’t seem like anything special, just another peanut butter cookie recipe.


So I made them, I ate them. What do I think? The Best Peanut Butter Cookies, EVER. This is hands down my most favorite peanut butter cookie recipe I’ve ever made. The ends get just a little crispy, while the rest is still soft and chewy. They melt in your mouth. Great peanut butter flavor and sweet without being to sweet. The type of cookie you could easily eat 10 without realizing it.




The BEST Peanut Butter Cookies
  • 1 cup brown sugar (packed)
  • 1 cup sugar
  • ½ cup shortening
  • ½ cup butter (softened)
  • 1 cup peanut butter
  • ½ teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • 2 ¼ cups flour
  • Extra sugar for rolling dough in
  1. Preheat oven to 350 degrees and spray cookie sheets with a non-stick spray, or use siltpat
  2. Mix together the dry ingredients and set aside
  3. Cream together the sugars, shortening, butter, and peanut butter
  4. Add the eggs and vanilla, mix until well combined
  5. Add the dry ingredients
  6. Scoop the cookie dough into tablespoon size balls and roll in sugar
  7. Place on the cookie sheets- DO NOT criss cross with a fork in normal “peanut butter cookie” fashion.
  8. Bake for 11 to 13 minutes.


29 Peanut Butter Recipes


Today is my birthday! I couldn’t think of a better way to spend it than admiring one of my most favorite foods in the world and giving you 29 recipes about it for my 29th birthday.  This is a collection of recipes found from all over the internet, some from Qwerty Cafe, some from my favorite food blogs, and Pinterest. The recipes consist  of some of my most favorite peanut butter recipes ever and some I cannot wait to try.

1. Peanut Butter Gelato


2. PBBLTS (Peanut Butter, Bacon, Lettuce, Tomato, Sour Cream Sandwich)


3. Peanut Butter Banana Smoothie


4. Peanut Butter and Jam Waffles from A Beautiful Mess


5. Peanut Butter Oreo Blondies from A Pinch of Yum


6. Peanut Butter Lovers Milk Shake from Domestically Speaking


7. Chocolate Peanut Butter Layer Cake from Annie’s Eats. This is one of my most favorite cakes ever! I ask for it every year for my birthday.


8. Crispy Peanut Butter Balls from The Chew/Clinton Kelly. I think this is my most favorite recipe out of all the 29. A coworker of mine would make them around the holiday time. Last year was the first time she didn’t, and the first time I did. They are so simple to make, just a bit of work with rolling/scooping and coating in chocolate. I could live off these.


9. Peanut Butter Coffee Cake from Crazy for Crust


10. Chocolate Truffle Peanut Butter Pie from Pillsbury. I made individual ones of these recently, keep an eye out on Qwerty for a post about them. In the title picture they are in the bottom right corner.


11. Soft Homemade Peanut Butter Oreos from Crazy for Crust


12. Chocolate Dipped Peanut Butter Empanadas from The Daily Meal


13. Soft and Chewy Triple Peanut Butter Cookies from Averie Cooks


14. Easy Peanut Butter Brownie Ice Cream (no ice cream machine needed) from Crazy for Crust


15. No Bake Peanut Butter Puff Bars from Dinners Dishes & Desserts


16. Creamy Peanut Butter Fudge from Barefeet In The Kitchen


17. Chocolate Peanut Butter Cup Cookies from Erica’s Sweet Tooth


18. Chocolate Peanut Butter Ribbon Dessert  from Kitchen Daily/ Philadelphia Cream Cheese


19. Peanut Buttery Snap Crackle ‘n Pop Brownies from Kevin & Amanda


20. 3 Ingredient Peanut Butter Cookies from Gimme Some Oven


21. Reese’s Overload Peanut Butter Cookies from Crazy for Crust


22. Peanut Butter Chocolate Chunk Cookie Bars from Averie Cooks


23. Chocolate Peanut Butter Earthquake Cake from I Was You Dry


24. Nutter Butter Truffle Brownies from Crazy for Crust


25. Flourless Peanut Butter Cup Swirl Brownies  from Cupcakes and Kale Chips


26. Peanut Butter Polka Dot Bars from Dinners Dishes & Desserts


27. Chocolate Covered Pretzel Peanut Butter Bites from Sally’s Baking Addiction


28. Peanut Butter Butterfinger Cheesecake from Sally’s Baking Addiction


29. Peanut Butter Kitchen Sink Popcorn from Crazy for Crust


Meyer Lemon Crinkle Cookies

Meyer Lemon Crinkle Cookies

As much of a chocolate lover I am, I really enjoy a good lemon recipe.  I’ve only seen chocolate crinkle cookie recipes, so when I saw this I knew I had to try them out.


Whenever I do anything with meyer lemons it reminds me of my grandma. She always loved everything about lemons, the color, the smell, and the flavor. Every time she cut open a lemon she would smell it and just be so happy.  And happy is what these cookies make me. They are soft and airy, sweet lemony with just the right tartness. She would have loved them!



Meyer Lemon Crinkle Cookies
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 meyer lemons, zested
  • ½ cup powdered sugar
  • ½ cup (8 Tablespoons) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 Tablespoons fresh meyer lemon juice
  • ¾ teaspoon vanilla extract
  1. Pre-heat oven to 350 degrees.
  2. Whisk to combine the flour, baking powder, salt, and lemon zest in a bowl and set aside.
  3. Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
  4. Cream the butter for about a minute and then slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 3 minutes.
  5. Scrape down the bowl
  6. Add the eggs one at a time, and mix on medium until incorporated.
  7. Add the lemon juice and vanilla and beat until blended.
  8. Slowly add the flour mixture until it disappears.
  9. Scoop out about 1 tablespoon of batter, and roll in the powdered sugar.
  10. Place on parchment lined, or silicone mat lined baking sheet about 1½- 2 inches apart.
  11. Bake the cookies for 10-12 minutes, until the surface of the cookies have cracked and puffed up. Cool the cookies on a wire rack and serve.


The happiest little ball of lemon dough ever

Shortbread Cookies

Shortbread Cookies

For Cat’s birthday we threw her a tea party.


Brandie made amazing Cranberry Basil tea sandwiches, pinwheels, and croustinis.

I made egg salad and cucumber tea sandwiches and cream scones.


I also made one of the easiest and tastiest cookies ever, shortbread cookies!

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Shortbread cookies are so versatile and perfect for any occasion. I like to slather them in chocolate, put them through a cookie press, or roll them out and use festive cookie cutters.

These fill my house every holiday season and are so easy that they can be whipped up for birthday parties, pot lucks or last minute dessert.

Shortbread Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
  • 3 sticks of room temperature butter (1½ cups)
  • 1 cup of sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 3½ cups of flour
  1. Blend the butter, sugar and salt in a large bowl with an electric mixer (or in a stand mixer) on medium speed for about 3 minutes.
  2. Add the vanilla and beat for about another minute.
  3. Turn the speed down to low and slowly add the flour until combined.
  4. For Rolled Cookies:
  5. Turn the dough out onto a floured surface and shape into a disc.Wrap in plastic wrap and place in the refrigerator for 30 minutes. (You can leave it for up to a day if you want to prepare the dough ahead of time)
  6. Preheat the oven to 350 degrees.
  7. Roll out the dough on a floured surface until its about ½" thick. Use cookie cutters - or as I did here, biscuit rounds.
  8. Place on an ungreased baking sheet and bake for about 20 minutes or until the edges are a golden brown.
  9. Remove from the oven and allow to rest for at least 5 minutes before serving or decorating.
  10. For Pressed Cookies:
  11. Preheat the oven to 350 degrees.
  12. Scoop the dough with a spatula into the cookie press slotted with your ideal mold, then press the cookies according to the tool's directions onto an ungreased baking sheet and bake for about 20 minutes until they start to get golden brown on the edges.
  13. Remove from the oven and allow to rest for at least 5 minutes before serving or decorating.
One of my preferred ways of dressing these cookies up (even though they are perfect plain) is by melting about 6oz of semi-sweet chocolate chips (with a double boiler) and then spreading it on the cookie; it's pseudo Milano.


Triple Chocolate Cookies

Triple Chocolate Cookies

Three types of chocolate all rolled into one delicious little cookie. It is very rich, but very much an anytime cookie. For an extra treat eat one just out of the oven. Soft, warm, ooey gooey chocolaty goodness.



Triple Chocolate Cookies
  • 2-½ sticks Butter, Softened
  • 2 cups Sugar
  • 2 whole Eggs
  • 3 teaspoons Vanilla Extract
  • 2 cups Flour
  • ¾ cups Cocoa Powder
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1-½ cup Good Quality Semi-sweet Chocolate Chips
  • 2 cups Good Quality White Chocolate Chips
  1. Preheat oven to 350°F
  2. Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
  3. Add eggs one at a time, mixing after each addition. Mix in vanilla.
  4. Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
  5. Gently blend in chocolate chips and white chocolate chips.
  6. Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top.
  7. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.



Classic French Meringues

Classic French Meringues

When I started making gelato and ice cream I ended up with a lot of egg whites. At first I wasn’t sure what to do with them. I would save them and eventually throw them out.

One day at work, some meringue nests were made for a dessert special. It was the first time I had eaten meringues, and it was delicious. I finally had a solution to my egg white problems.

I made a similar basic meringue recipe for a while but I didn’t make them often enough because the adding of the sugar step process was just annoying. Beat whites till x, add this much sugar, beat whites more till x add the powered sugar plus a quarter of one eight of a teaspoon of sugar, beat whites till x, now take out half the sugar you put in yesterday and add twice as much as the….. blah, blah, blah.

Thankfully a few months ago I was given a lovely book all about meringues, called (appropriately enough) Meringue by Linda K. Jackson & Jennifer Evans Gardner. It is filled with beautiful photographs, tips & tricks, and all types of meringue recipes.

The meringues don’t take long to prepare, but they do take a while in the oven. So if you’re in a hurry, this is not the recipe you are looking for. They are well worth the wait though, they turn out so crisp and crumbly melt in your mouth good. This is the most basic meringue recipe out there. Not only are they good to munch on their own, they are good crumbled on ice cream, in hot coco, or with macerated berries.


Classic French Meringues
Cook time
Total time
Recipe type: Dessert
Cuisine: French
  • 4 large egg whites (room temperature)
  • ¼ teaspoon cream of tarter
  • 1 cup of superfine sugar
  1. Preheat oven to 200 degrees Fahrenheit
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat whites and cream of tarter, increasing speed to medium-high until soft peaks form.
  3. Gradually add sugar, about 1 Tablespoon at a time. Continue beating on high until glossy and stiff peaks form.
  4. Drop well-rounded teaspoons, or use a pastry bag fitted with star or round tip onto baking sheets. The book says use parchment paper, I say use a silicone baking mat or nothing (I use nothing). Don't worry about spacing them super far apart, they don't rise or spread much if at all.
  5. Bake for 90 minutes. Turn off heat and leave in the oven for at least another hour. I usually leave them in the oven until it cools pretty much all the way. Take them out of the oven and when the meringues are cooled completely they should just pop right off the pan.