Good ol’ Chocolate Chip Cookies

If I’m being honest, my all time favorite cookies to make are oatmeal chocolate chip. But these hold up well when oatmeal isn’t on the menu. A time-honored cookie… the good old fashioned chocolate chip variety.

 

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Good 'ol Chocolate Chip Cookies
Delicious chocolate chip cookies, perfect for kids and adults alike.
Course Dessert
Cuisine Cookies
Servings
cookies
Ingredients
Course Dessert
Cuisine Cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat your oven to 325 F.
  2. In a mixing bowl, begin stirring the butter, and add the sugar. Mix these two until the sugar is evenly distributed in the butter.
  3. In a separate mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
  4. Pour the dry mixture into the butter and sugar mixture. Mix these all together.
  5. Add the vanilla and mix.
  6. Add the egg, and mix again.
  7. Add somewhere between 1 and 2 cups of chocolate chips. 1 cup gives a good amount of chocolate chips. 2 cups is for the ultimate chocolate lovers.
  8. Make cookie dough balls, slightly smaller than a golf ball, and place them on a cookie sheet.
  9. Bake the cookies for 15 minutes at 325 F. They will not look done, but as long as the edges are starting to brown they are done. Take them out and let them sit for a minimum of 5 minutes to finish cooking on the tray.
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Easter bunny cake tradition

Growing up, Easter involved a few fun traditions. One of them wasn’t even technically ours, but I grew to love it and have since adopted it into my family. Each year our neighbor would bring us an Easter bunny cake. It is festive, cute, and delicious – perfect! So today, I would like to share this tradition with you, so that you can enjoy the coconut goodness that is a bunny cake.

I made a video showing this process. I am new to making videos, so I apologize for the quality ahead of time. Feel free to watch it, or if you prefer text then keep reading for the same information below.

To make this bunny you will need:

  • 1 round layer of cake (doesn’t matter if it is level, and any flavor is fine – I made mine chocolate)
  • Frosting (I used american buttercream consisting of 1c butter, 1tsp vanilla extract, 1/4 tsp almond extract, 1.5c powdered sugar, and a tiny dot of purple gel food coloring to turn the yellow tinge back to white)
  • 2-3 cups of sweetened shredded coconut (1.5c for the grass and the rest for the bunny fur)
  • green food coloring
  • Easter candy (including jelly beans)
  • white and pink paper
  • two small rectangular pieces of plastic wrap, about an inch long
  • a plate or tray to put the bunny cake on

Start by making the green grass by putting a couple drops of the green food coloring into a bowl of 1 1/2 cups shredded coconut, and tossing them until the coconut is evenly colored green.

Take your tray, and swipe a little frosting on the bottom to hold your bunny in place.

Cut your round cake layer in half, so that you have two half circles.

Then spread frosting on the cake bottom (the flat half circle part), and place the frosting sides together so that you have one thick half circle.

Place the cut side down onto the tray, and spread frosting evenly over the cake. Make sure you have at least half a cup of frosting left over.

Find the very highest point of the cake (right in the middle), then go about half an inch forward along the circumference. At this point cut straight down, going about a third of the way down. Then pull the knife out, and continue forward about an inch and a half, then cut again, creating a wedge. Your bunny cake now has a head and a body.

This wedge should have two pieces (from the two “layers”), discard one, and place the other at the far end of the cake to create the bunny’s tail.

Use the remainder of the frosting to cover up any exposed cake, seal the tail to the body, and give your bunny one last “smooth over”. Its okay if the bunny isn’t actually very smooth, as we are about to cover it in coconut.

Take your non-colored coconut and pat it onto the cake. This gives the bunny its fur. When you are done with that, add the green coconut onto your plate/tray around the bunny. When you are finished, be sure to pick any stray green pieces off of your bunny’s white coat.

Pick out three jelly beans to make the eyes and nose, and press them into the coconut/frosting. You may have to wiggle it around or even remove some coconut if you have a hard time getting them to stick.

Next, cut out bunny ears from the white and pink paper, gluing the smaller pink to the larger white pieces. When the ears are assembled, wrap the bottom of the ears in plastic wrap, so that they don’t touch the cake.

Use a knife to pre-poke slits into the bunny cake for the ears, then place the plastic wrapped part of the ears into the slits.

The last step is to add the rest of the Easter candy to the surrounding grass.

And there you have a delicious, festive, Easter bunny cake! Enjoy!

Fruit Tart featuring Auxerrois

The end of January marks my birthday. You may be wondering why I’m bringing that up in March. Well, this recipe was brought about by a lovely birthday gift! My dear friend, Sam, bought for me, a bottle of Carlton Cellars’ 2016 Auxerrois. This wine features notes of citrus. Is that how you say it? If you couldn’t tell, I’m not exactly experienced in the world of wine. What I do know, is that this wine made a wonderful glaze for fruit tarts. I don’t know how to talk about it, but I can sure share my delicious recipe! It was too delicious to keep to myself, so please enjoy.

**A quick note: while I used this wonderful Auxerrois, please know that any white wine with good flavoring will work. While the glaze is boiled, the flavor will come through in the glaze, so be sure to use one you enjoy.


Print Recipe
Citrus Auxerrois Fruit Tart
A fruit tart featuring a light and citrussy glaze made from white wine.
Course Dessert
Cuisine Pie
Servings
Ingredients
Course Dessert
Cuisine Pie
Servings
Ingredients
Instructions
Crust
  1. Preheat the oven to 350 F. Roll out the pie dough, place it in a pie pan, and bake for 8-10 minutes (or until the edges are starting to brown). You can use either one big pan or multiple little ones. If you opt for multiple little tins, note that oven time will be less.
Filling
  1. Cream together the cream cheese and 1/3 cup sugar.
  2. Mix in the vanilla extract and 1/2 teaspoon cinnamon. Filling done!
Glaze
  1. In a small pot over the stove, mix the lemon juice, white wine, water, and 3 tablespoons of sugar. Bring this to a boil over medium heat, stirring frequently. Let it boil until thickened to taste (I let mine boil about 4 minutes).
Assembly
  1. Take the baked crust, and brush the bottom generously with ground cinnamon. Make sure the crust is completely cooled. Add your cream cheese filling, and sprinkle any leftover ground cinnamon on top.
  2. Place the fruit on top of the filling.
  3. Brush the fruit with the glaze, and the fruit tart is complete!
Recipe Notes

For the pie dough, I used my crust recipe, here. My fruit tarts were also topped with pear, lemon, and blueberries as those are frequently in stock in my kitchen; however, whatever fruit you think sounds good would work. I do recommend trying to find flavors to compliment the flavors of wine in the glaze. If you don't want to use wine, a fruit juice would work.

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