“My bathing suit said ‘go to the gym’, but my sweatpants said ‘nah girl, you’re good'” ~ unknown

Do you ever get lazy in the kitchen?

Boy, I do.

I get the incredible urge for cookies and I have all these fabulous recipes I want to try but the minute I think about pulling out that heavy Kitchenaid mixer – I think, nah.

If I can’t easily mix it up with the hand-mixer, I’ll just forgo them that day.

That’s why these cookies are just perfect!

Perfect Peanut Butter Cookies

  • 1 box yellow cake mix
  • 1 large egg
  • ¼ cup of butter, softened
  • ½ cup brown sugar
  • 1 jar (16 oz) peanut butter
  • 2 tablespoons white sugar

Line a cookie sheet with parchment paper and preheat oven to 350°
In a large bowl, add all ingredients and mix with an electric mixer until smooth.

Scoop out and roll into 1 inch balls and place on cookie sheet. Then make the classic peanut butter cookie indentations with a for – dip fork in white sugar before making each hatch mark..

Cook for around 10 minutes or until edges are golden brown.

**note: all ovens cook differently, so watch closely as cooking times may need to be adjusted.

Really, how simple is that?!




“The heart has its reasons of which reason knows nothing.” ~ Blaise Pascal

I really love Valentine’s Day!

It’s a fun low pressure holiday that has great decorations and great goodies.

Pink, red and white go so well together!

I can still remember the excitement of making your white paper bag Valentine’s holder in elementary school and taking forever at the store trying to decide which box of cards you would be distributing.

A favorite of many were the cards that had the heart-shaped sucker attached. Remember those??

Because of my fondness for V-Day, I couldn’t wait until the 1st day of February to try a pink themed treat so I got a head start on this cold January day.

Strawberry Cake Cookies

(adapted from Taste and Tell)

  • 1 strawberry cake mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup white chocolate chips

Preheat oven to 350º

Mix egg and oil together until well combined. Add in cake mix, then fold in white chocolate chips.

Scoop out 1 tablespoon sized balls of mix onto a parchment lined baking sheet.

Bake for 8-9 minutes. Cool on pan for 5 minutes before transferring to a cooling rack.

Makes around 2 dozen cookies.

I cannot stress how easy this was and they are so good! I will be experimenting with different flavors very soon!!

Strawberr Cake Cookies | Poore Amy-abp

“Stressed spelled backwards is desserts. Coincidence? I think not!” ~ Author Unknown

After a great weekend with friends, football and food I pondered the busy weeks ahead of me, there is so much going on and well, I admit – I feel a little overwhelmed. I know it’s just my OCDness that kicks and makes me feel this way, so I am going to make a very concerted effort to not stress about all the details and just enjoy every minute of this busy time in my life! And I am going to start enjoying this time by making cookies!!!!

Chocolate Mint Dream Cookies

(adapted from Nestlé)

  • 2 cups all-purpose flour
  • 2/3 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels (I could not find these so I chopped up a cup of Andes Candies and added 2/3 cup milk chocolate chips)

Preheat oven to 325º and line baking sheets with parchment paper.

Cream butter and sugars in stand mixer until well combined.

Add eggs and vanilla, beat well.

In another bowl whisk together flour, baking soda, salt and cocoa powder.

Slowly add dry ingredients into mixer.

When well combined, stir in chocolate/mint pieces.

Scoop well rounded tablespoons of cookie mixture onto prepared baking sheets.

Bake for 11-13 minutes or until cookies are set.

Cool on sheet for a few minutes then transfer to wire rack to cool completely.

And so the cookie kick continues…….


“When life gives you lemons, add sweet tea!” ~ unknown

I’ve decided that I really like making cookies.

Strike #1,343,987 against my goal of losing a few pounds.

Oh well, I’ll worry about that tomorrow.

Because of this new cookie obsession, I have a feeling I will be trying out several recipes this holiday season. This week was no exception.

Lemon Crinkle Cookies (adapted from LDS Magazine)

  • ½ cups butter, softened
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 2 teaspoons lemon zest
  • 2 Tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1½ cup all-purpose flour
  • ½ cups powdered sugar

Preheat oven to 350º and line a baking sheet with parchment paper.

Cream together sugar and butter until fluffy.

Next whip in vanilla, egg, lemon juice/zest.

In another bowl, combine dry ingredients through flour and slowly add to cream mixture. Thoroughly combine.

Put powered sugar on a plate, roll batter into heaping teaspoon balls and roll in powdered sugar.

Place on prepared baking sheet.

Bake for 9-11 minutes until barely brown and they have a matte look to them. Cool on sheet for a bit, then transfer to a baking rack to finish cooling completely.

This was a very simple recipe that makes delicious cookies! They would make great gifts this holiday season! The problem with this is keeping myself and the DH from eating them before I can get them wrapped up! 🙂


“Luck is what you have left over after you give 100 percent.” ~ Langston Coleman

Well, the stitches came out (ouch, ouch, ouch) and although it’s not perfect, I’m feeling much better – I have about 80% use of my right hand. I’m actually going to attempt to go back to work today. I have really enjoyed being off – just wish I could have been a little more productive although I can’t remember the last time I got to just take it easy – a girl could get use to that! 🙂

Besides making Chili from a pack (we had our first really cold night of the fall this week and I had to have chili to commemorate it) I have not made anything to eat and well – I’m itchin’ to get back in the kitchen!

I found just the recipe to pull me back in.

Nutella and Peanut Butter Chocolate Chip Cookies

(recipe adapted from Of Pots and Pens)

With all the talk of Halloween and candy – I am craving the sweet stuff!

You will need:

  • 1 cup butter (unsalted), softened
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup Nutella
  • 1/4 cup peanut butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup semisweet chocolate chips

Heat oven to 350°.

First cream butter and sugar in a mixing bowl until fluffy.

Then add in peanut butter, Nutella, egg and vanilla and mix until well blended.

(had to put this pic in just because it looks so yum! – could eat with a spoon!)

In a separate bowl, mix dry ingredients until well combined.

Slowly add in dry mixture to the creamy mixture.

Fold in chocolate chips.

Place tablespoon sized scoops of cookie dough onto a parchment lined baking sheet and bake for 8-10 minutes.

(I smooshed them down a little bit after this)

Cool on sheet, then transfer to rack to finish cooling.

There you go – that wasn’t too hard for this not back to 100% girl.

Glad to be back to cooking/blogging – it might be a slow go for a while but I hope to be good as new very soon!

Happy Halloween!!!!