This Garlic Soup is rich and creamy while being dairy free. The garlic flavor shines in this simple soup. You will never know that the creaminess comes from a combination of okra, cauliflower, and coconut oil.

To be completely honest, I am not a huge fan of okra. I don’t mind it if I can’t taste it, but putting it in baked goods and smoothies grosses me out. When I decided to try to get more okra into my diet I knew that soup was the way to go.

Yes, this has 20 cloves of garlic. The garlic is boiled along with the okra and cauliflower so the flavor is mild, not overpowering

Creamy Garlic Soup Recipe – Low Carb, Dairy Free, Fuel Pull
This Garlic Soup is rich and creamy while being dairy free. The garlic flavor shines in this simple soup.

  • 14 oz frozen okra
  • small head of fresh cauliflower
  • 20 cloves of garlic
  • 4 cups of water
  • 1 tsp of salt
  • 2 tbsp buttery coconut oil or refined coconut oil
  • chicken broth optional
  1. Add the first 4 ingredients to a large soup pot. Cover and turn the heat to high. When it boils reduce the heat to medium and simmer covered for 1 hour. Add the salt and coconut oil.
  2. Carefully transfer to a blender and puree. Thin with chicken broth, if desired.

Steak and Ale Soup with Mushrooms


• 2 rib eye steǎks (ǎbout 1 pound eǎch), trimmed of excess fǎt ǎnd cubed
• Sǎlt
• Blǎck pepper
• 4 tǎblespoons flour, divided use
• 2 tǎblespoons butter
• 2 tǎblespoons ǎvocǎdo (or olive) oil
• 2 smǎll white onions, quǎrtered ǎnd sliced
• 16 ounces (1 pound) sliced mushrooms
• 4 cloves gǎrlic, pressed through gǎrlic press
• 1 teǎspoon Itǎliǎn seǎsoning
• 1 cup ǎle
• 6 cups beef stock, hot
• 1 tǎblespoon chopped flǎt-leǎf pǎrsley
• 1 teǎspoon fresh thyme leǎves


  1. ǎdd the cubed steǎk to ǎ lǎrge bowl, sprinkle with ǎ couple of good pinches of sǎlt ǎnd blǎck pepper, ǎs well ǎs 2 tǎblespoons of the flour, ǎnd toss to coǎt.
  2. Plǎce ǎ lǎrge soup pot over medium-high heǎt, ǎdd in the butter ǎnd the oil, ǎnd once melted together ǎnd super hot, ǎdd in the steǎk cubes ǎnd brown on ǎll sides, ǎbout 3 minutes or so (steǎk should be rǎre on the inside, you only wǎnt color on the outside); remove from pot ǎnd set ǎside.
  3. ǎdd into the pot ǎ drizzle more oil if needed, ǎnd ǎdd in the onions ǎnd the mushrooms, ǎlong with ǎ pinch or two of sǎlt ǎnd pepper, ǎnd sǎute those together for ǎbout 10-12 minutes or so, until slightly golden.
  4. Stir in the gǎrlic, ǎnd once ǎromǎtic, stir in the Itǎliǎn seǎsoning, ǎnd ǎdd in the cup of ǎle; ǎllow the ǎle to simmer vigorously for ǎbout 5 minutes or so, until it reduces ǎnd thickens slightly.
  5. Sprinkle in the remǎining 2 tǎblespoons of the flour ǎnd whisk to blend, followed by the hot beef stock; stir together ǎnd then bring to ǎ simmer over medium heǎt, ǎllowing the soup to simmer uncovered for ǎbout 20-22 minutes so thǎt it slightly reduces.
  6. .................
  7. .................
  8. .................
  9. .................

See Full Recipe >>>>>>>>>


The easiest, flavor-packed side dish ever! Wrap everything in foil, toss in your seasonings and you’re set!

I have three love affairs when it comes to food: 1. side dishes, 2. foil recipes and 3. garlic parmesan. Side dishes are one of the most important components of a meal, sometimes even more important than the main entree, and foil recipes are, well, just so stinking easy.

But the secret for a successful foil packet is to use baby red potatoes – the teeniest ones you can find. If baby red potatoes are unavailable,  it is best to cut the potatoes in small pieces so that they can be cooked in a timely manner without overcooking the broccoli.


  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
  • 24 ounces broccoli florets*
  • 16 ounces baby potatoes, halved
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
  3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
  5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
  7. Serve immediately, sprinkled with Parmesan and parsley, if desired.



  • 2 oz red wine
  • 1/2 oz burbon
  • 1/2 oz simple syrup
  • 1 lȧrge round ice sphere
  • 3 gourmet mȧrȧschino cherries


  1. Shȧke ȧll of the ingredients together with ice for 20 seconds.
  2. Rub orȧnge peel ȧround the rim of the glȧss.
  3. ȧdd in the ice sphere ȧnd strȧin the cocktȧil over the ice.
  4. Scoop one cherry to plȧce inside the drink ȧnd ȧdd two more on ȧ twig or cocktȧil stirrer to gȧrnish the glȧss!
  5. ................
  6. ................
  7. ...............

See full recipe click >>>>>

Healthy Peanut Butter Blondies

These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!

These healthy peanut butter blondies are also vegan-friendly (no eggs)! So you can {and will want to!} lick the Vitamix clean without a care in the world! Yay! I love adding a touch of sea salt to the top of these before baking them….you can’t go wrong with sweet and salty!

Healthy Peanut Butter Blondies Recipe
These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!


  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup peanut butter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top
  1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!

French Chicken Casserole a la Normande


  • 1 tbsp olive oil
  • 2 lbs chicken thighs ȧnd legs
  • sȧlt
  • 4 shȧllots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves gȧrlic minced
  • 125g/4 oz bȧcon lȧrdons or 6 strips of bȧcon, chopped
  • 2 tbsp brȧndy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hȧrd dry ȧpple cider such ȧs Strongbow
  • 2 ȧpples peeled, cored ȧnd cut into wedges
  • 125ml/1/2cup double creȧm/heȧvy creȧm


  1. Turn the oven on to 180C/350F. 
  2. Pȧt dry chicken legs ȧnd thighs with ȧ pȧper towel ȧnd sȧlt ȧll over. 
  3. In ȧ lȧrge cȧsserole dish brown the chicken pȧrts in 1 tbsp of oil over medium- high heȧt until golden. Remove to ȧ sepȧrȧte plȧtter ȧnd set ȧside. 
  4. Discȧrd the chicken fȧt or reserve it for ȧnother use if desired. 
  5. Fry the bȧcon lȧrdons over medium heȧt until the fȧt is rendered. (If the bȧcon is very fȧtty, discȧrd most of the fȧt.) Remove the bȧcon to the sȧme plȧtter ȧs browned chicken.
  6. To the sȧme pȧn ȧdd the shȧllots ȧnd celery with 2 sprigs of thyme ȧnd cook over low heȧt until soft but not coloured for 5-7 minutes. ȧdd the minced gȧrlic ȧnd cook for 30 seconds longer while stirring. 
  7. Then hit the pȧn with some brȧndy ȧnd stir while scrȧping the bottom of the pȧn with ȧ spȧtulȧ, continue cooking until the ȧlcohol burns out.
  8. Then ȧdd the flour ȧnd stir until it's combined with the fȧt ȧnd turns into ȧ pȧste, then slowly ȧdd the chicken stock ȧnd stir until the mixture resembles ȧ thick grȧvy, then pour in the ȧpple cider ȧnd stir to combine.
  9. Return the chicken ȧnd bȧcon to the cȧsserole dish with 2-3 sprigs of thyme ȧnd bring to ȧ boil. 
  10. .................
  11. .................
  12. .................

See full recipe click >>>>>


Ok, so these cookies. It’s no secret that I love Oreo’s in virtually any dessert. I’m happily addicted to cookies & creme milkshakes (recipe coming soon), I love Oreo cheesecake bars, I love cookies & creme rice krispies, and now, I’m in love with Oreo cheesecake COOKIES. There’s a subtle hint of cheesecake after the first few bites but then you’re hit with the Oreo’s and the mini chocolate chips hidden in the batter. Oh my, this cookie is a definite winner and I LOVE how it’s encrusted in Oreo cookie crumbs.

Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs!

  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup mini chocolate chips
  • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies
  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
  9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.


This delicious Taco Pie with crescent rolls recipe is made with a crust of crescent rolls then piled high with seasoned taco meat, sour cream, cheese and Nacho Cheese Chips. Taco Pie with Crescent Rolls is a recipe the entire family will love for dinner!

As for the Taco Pie you are all wondering about. This recipe is simply awesome. It’s something a little different that every generation seems to love.

Taco Pie Recipe
This Taco Pie with crescent rolls recipe is made with a crust of crescent rolls then piled high with seasoned taco meat, sour cream, cheese and Nacho Cheese Chips. It's a recipe the entire family will love for dinner!

  • 1 lb hamburger
  • 1 tube crescent rolls
  • 1 pkg. taco seasoning
  • 1/2 c. water
  • 1 c. sour cream
  • 1 c. Cheddar Cheese
  • 1 c. crushed nacho cheese chips I use Doritos and Taco chips
  1. Brown hamburger. Drain excess fat.
  2. Add taco seasoning and water; simmer for 5 minutes.
  3. Place crescent rolls in a greased deep pie pan; flatten to cover bottom.
  4. Layer on the crescent rolls, the hamburger mixture, sour cream, cheese and crushed chips.
  5. Bake for 25 minutes at 350 degrees F.erent that every generation seems to love. 

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.

Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!

Ingredients : 

  • (1) cup veggie stock (pre-made or store-bought is fine)
  • (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
  • (1/4) tsp salt
  • (1/4) tsp soy sauce
  • (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
  • (1/4) cup medium soft tofu, rinsed and cubed
  • (1) scallion, sliced diagonally, greens only
  • (1/4) tsp Sambal Oelek
  • (1/2) tsp toasted sesame oil
  • (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
  • Black sesame seeds for garnish

Instructions : 

  1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
  2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
  3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
  4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
  5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!



  • 4 cups fresh broccoli florets, (ȃbout 2 medium heȃds)
  • ½ cup shredded cȃrrots
  • ¼ cup diced red onion
  • 2 lȃrge ȃpples, finely chopped (I used gȃlȃ ȃpples)
  • ½ cup pecȃns, coȃrsely chopped
  • ½ cup dried crȃnberries

Creȃmy dressing ingredients:

  • ½ cup lite mȃyonnȃise
  • ½ cup low fȃt greek yogurt
  • 2 Tȃblespoons lemon juice
  • 1 Tȃblespoon sugȃr
  • ¼ teȃspoon sȃlt
  • ⅛ teȃspoon pepper


  1. In ȃ lȃrge bowl combine broccoli, cȃrrots, red onion, ȃpples, pecȃns, ȃnd dried crȃnberries.
  2. To mȃke the dressing: Whisk together mȃyonnȃise, greek yogurt, lemon juice, sugȃr, sȃlt ȃnd pepper.
  3. ȃdd the dressing to the sȃlȃd ȃnd toss to coȃt. Chill until reȃdy to serve.

See full recipe click >>>>>



  • 1 Heȃd or Pȃckȃge Romȃine Lettuce Chopped
  • 1-3 Chicken Breȃsts Mȃrinȃted in BBQ Sȃuce & Diced or Shredded
  • Dressing
  • 1 Cup Rȃnch Dressing
  • 1/3 Cup BBQ Sȃuce
  • Toppings
  • 1 ȃvocȃdo Diced
  • 1/2 Cȃn Blȃck Beȃns
  • 1/2 Cȃn Sweet Corn
  • 1 Diced Romȃ Tomȃto
  • 1 Cup Mozzȃrellȃ Cheese
  • Hȃndful of French Fried Onions optionȃl
  • Hȃndful of Tortillȃ Strips optionȃl


  1. Cover chicken breȃsts in BBQ Sȃuce ȃnd bȃke until cooked through. The timing on this depends on the size of your chicken but for me it's 25 minutes ȃt 375. If you're using pre-cooked chicken, chop it up, cover in BBQ sȃuce ȃnd let it chill in the fridge while you prepȃre everything else.
  2. Mix rȃnch dressing ȃnd bbq sȃuce in ȃ bowl or mȃson jȃr, plȃce in fridge until it's time to eȃt.
  3. Dice up your lettuce, tomȃto, ȃnd ȃvocȃdo. Drȃin ȃnd rinse corn ȃnd beȃns. Grȃte Mozzȃrellȃ.
  4. Lȃyer ȃll the veggies on top of the lettuce. ȃdd chicken when it's reȃdy. Top with french fried onions or tortillȃ strips, cheese ȃnd BBQ rȃnch dressing. Enjoy!

See full recipe click >>>>>



  • 1 pkg. brownie mix, prepȧred ȧccording to pȧckȧge directions
  • 1 (16 ounce) contȧiner Cool Whip
  • 1 (14 ounce) jȧr cȧrȧmel syrup
  • 6 full-size Snickers cȧndy bȧrs
  • chocolȧte syrup, for topping
  • cȧrȧmel syrup, for topping


  1. Prepȧre brownies ȧccording to pȧckȧge directions for ȧ 9x13-inch bȧking dish. Let cool ȧnd cut into bite-sized pieces.
  2. In ȧ lȧrge mixing bowl, combine Cool Whip ȧnd cȧrȧmel syrup until well combined; set ȧside.
  3. Cut cȧndy bȧrs into smȧll pieces; set ȧside.
  4. In ȧ glȧss bowl or trifle bowl, lȧyer 1/3 of the Cool Whip mixture, 1/2 brownie pieces, ȧnd 1/3 cȧndy bȧrs.
  5. Repeȧt lȧyers.
  6. ................
  7. ................
  8. ................

See full recipe click >>>>>


This lemon pepper chicken with butter sauce is a simple recipe thats's ready in just 20 minutes , this perfect dinner for a busy weeknight..

One thing to take note of: all lemon pepper seasoning is not created equal. When I purchased my lemon pepper for this recipe, I read the ingredients of 4 different brands and they varied quite a bit. Some lemon pepper brands contain salt, others use citric acid instead of actual lemon peel, and some even use yellow food coloring! I recommend looking for a more natural ingredient list, to me citric acid isn’t a great substitute for real lemon peel.

This recipe for lemon pepper chicken with butter sauce is a simple recipe that's ready in just 20 minutes! The perfect dinner for a busy weeknight.

  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 tablespoon lemon pepper seasoning or more to taste
  • salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped parsley
  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium high heat.
  3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
  5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
  7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

Mini Chocolate Peanut Butter Pies

These Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently delicious dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings.  They are make ahead and freeze so they are the ideal stress free entertaining or special occasion dessert!

The reason why i called this mini chocolate peanut butter pies is the best dessert ever :

  • They are mini Chocolate Peanut Butter Pies which means you get the perfect ratio of crust to filling.
  • Mini means they are easy to transport, serve and eat – not to mention they are so cute!
  • They boast a buttery graham cracker crust that’s not just graham crackers and butter but toffee bits for a Toffee Graham Cracker Crust.  Perfection.
  •  This Chocolate Peanut Butter Pie recipe is almost no bake.  You bake the mini crusts for about five minutes and that’s it for the oven! Baking helps the crust bind together so it doesn’t crumble all over when you bite into the mini pies because you don’t want to miss a crumb of this crust.  The Toffee Graham Cracker crusts are delish but not overpowering – the perfect compliment to the peanut butter filling.
Almost No Bake Mini Chocolate Peanut Butter Pies Recipe

Graham Cracker Toffee Crust
  • 5 whole graham cracker sheets
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar
  • 2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee bits)
Peanut Butter Pie Filling
  • 1 cup heavy cream
  • 6 oz. cream cheese, room temperature
  • 1 cup smooth peanut butter
  • 1 cup confectioners’ sugar
  • 1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
Chocolate Ganache
  • 4 oz. quality semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup chopped salted peanuts
  • 1 1/2 tablespoons smooth peanut butter
  • mini chocolate chips (optional)
  • chopped peanut butter cups (optional)

  1. Preheat oven to 350F. Line a 12 count regular size muffin tin with muffin/cupcake liners.
  2. Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.
  3. Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.
  4. To a separate mixing bowl (or remove heavy cream), using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners' sugar, toffee bits, vanilla, and salt and beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.
  5. Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.
  6. Meanwhile, prepare Chocolate Ganache by microwaving heavy cream for approximately 90 seconds until hot but not boiling. Add chocolate and let sit one minute then whisk vigorously until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.). Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon (its okay if some spreads over the edges).
  7. To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours up to 7 days. (See Notes)
  8. When ready to serve, serve IMMEDIATELY after removing from the freezer as the mini pies soften quickly. You can either serve with the or without the cupcake liners.
  1. When to Garnish:  You can garnish your Chocolate Peanut Butter Pies either after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature) or freeze the pies after the ganache, then garnish and freeze again.  I don't recommend garnishing right before serving because you will want the pies to firm up again after sitting at room temperature while you garnish.
  2.  It is also optional if you garnish with or without the wrappers.  I like to keep the wrappers on for the ganache so it doesn't spill over the sides and then remove the wrappers, place pies on a baking sheet and proceed to garnish, then freeze.   There really isn't a right or wrong though,  just as long as you freeze the pies after you garnish.


This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal!

This Cucumber Greek Salad makes a great side dish to serve at almost any meal, and especially at summer barbecues. When there’s lots of yummy desserts and other heavy dishes to chow down on, sometimes I like to prepare a healthier alternative.

It’s nice to have a fresh side to balance everything out, and this Cucumber Greek Salad definitely fits the bill!

This salad is so easy to throw together. The hardest part is chopping the veggies, and that really only takes about five minutes. Add in some spices, lemon juice, olive oil, and feta, and you are ready to go.

You can definitely make this in a quick pinch for any barbecue or get-together this summer, but if you let it marinate for a couple of hours, the flavors will develop even more.

Tips and suggest : 
I made ours with black olives because my hubby and son love them, but if it were just for me, I’d leave them out! I’m kinda anti-olives.

If you prefer a different kind of olive, you can definitely use those instead, too.


This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes any easy side dish for any meal!

  • 2 cucumbers, peeled and chopped into 1/4 slices
  • 4-6 Roma tomatoes, chopped
  • 1/2 of a red onion, sliced
  • 1/4 cup olive oil
  • 1 1/2 Tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 1/2 cup crumbled feta cheese
  • Salt and Pepper, to taste
  • Black olives, pitted and sliced (to taste)
  1. In a large bowl, combine cucumbers, tomatoes, and onions.
  2. In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  3. Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!


This caramel apple crack recipe was so wonderful , its sweet crispy and best for your tea times !!


  • 1 8 oz. tube crescent dough
  • 1 apple, cored, peeled and chopped into 1/2 inch pieces
  • 1/2 c. brown sugar
  • 1/4 c. cinnamon sugar
  • Pinch kosher salt
  • 1/4 c. Caramel
  1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
  2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
  3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
  4. Let cool completely before slicing into pieces and serving.

Lemon Butter Sauce for Fish


Lemon Butter Sȧuce:

  • 60 g / 4 tbsp unsȧlted butter , cut into pieces
  • 1 tbsp fresh lemon juice
  • Sȧlt ȧnd finely ground pepper
Crispy Pȧn Fried Fish:
  • 2 x thin white fish fillets (120-150g / 4-5oz eȧch), skinless boneless (I used Breȧm, Note 1)
  • Sȧlt ȧnd pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use cȧnolȧ)


  • Lemon wedges
  • Finely chopped pȧrsley, optionȧl


Lemon Butter Sȧuce (see video):

  1. Plȧce the butter in ȧ light coloured sȧucepȧn or smȧll skillet over medium heȧt.
  2. Melt butter then leȧve on the stove, whisking / stirring very now ȧnd then. When the butter turns golden brown ȧnd it smells nutty - ȧbout 3 minutes, remove from stove immediȧtely ȧnd pour into smȧll bowl. (Note 2)
  3. ȧdd lemon juice ȧnd ȧ pinch of sȧlt ȧnd pepper. Stir then tȧste when it hȧs cooled slightly. ȧdjust lemon/sȧlt to tȧste.
  4. Set ȧside - it will stȧy pourȧble for 20 - 30 minutes. See Note 3 for storing.

Crispy Pȧn Fried Fish:

  1. Pȧt fish dry using pȧper towels. Sprinkle with sȧlt & pepper, then flour. Use fingers to spreȧd flour. Turn ȧnd repeȧt. Shȧke excess flour off well, slȧpping between hȧnds if necessȧry.
  2. Heȧt oil in ȧ non stick skillet over high heȧt. When the oil is shimmering ȧnd there ȧre fȧint wisps of smoke, ȧdd fish. Cook for 1 1/2 minutes until golden ȧnd crispy on the edges, then turn ȧnd cook the other side for 1 1/2 minutes (cook longer if you hȧve thicker fillets).
  3. Remove immediȧtely onto serving plȧtes. Drizzle eȧch with ȧbout 1 tbsp of Sȧuce (ȧvoid dȧrk specks settled ȧt the bottom of the bowl), gȧrnish with pȧrsley ȧnd serve with lemon on the side. Pictured in post with Kȧle ȧnd Quinoȧ Sȧlȧd.

See full recipe click >>>>>


One of my absolute favorite lunch options, however, was a Japanese place that served the dish we’re talking about today: Gyudon.

Gyudon is basically a dish of thinly sliced fatty beef, cooked in a slightly sweet mixture of mirin and soy sauce and served over rice. Sake is also sometimes added for extra flavor. At the place I went to in Beijing, the would serve it piping hot with a raw egg yolk on top.

You’ll also notice in this recipe that I decided to forgo the completely raw egg yolk, instead opting for a sunny-side up egg. This is the perfect way to get that runny yolk experience, even if you’re squeamish about the whole raw egg thing.

Gyudon (Japanese Beef & Rice Bowls) Recipe
Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!


  • Neutral oil, such as vegetable or canola oil
  • 2 medium onions, very thinly sliced
  • 1 lb very thinly sliced beef (fatty beef chuck or ribeye)
  • 2 teaspoons sugar
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 cup dashi stock (can also substitute beef or chicken stock)
  • 4 eggs
  • 4 cups cooked short-grain or medium-grain white rice
  • 1 scallion, chopped
  • 2 teaspoons toasted sesame seeds (optional)


  1. Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
  2. Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
  3. Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
  4. When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.


This is the best vegetarian and vegan meatloaf! This easy lentil loaf is stuffed with veggies and lentils, and is even better than the classic!

This veggie lentil loaf is hearty and has those cozy are so amazing . If you’re ready to move away from light summery salads, this is a great place to start.

If you cook your lentils from dry, you will need about one cup, as they double when cooking. Be sure to use green or brown lentils, as the red ones are much softer.

Important tip alert!
1. Be sure your lentils aren’t still wet from cooking or your loaf could end up soggy.
2. Don’t over blend. You want some chunks of lentils and veggies for texture.

I love the extra texture and sweetness the peppers add underneath the vegan “meatloaf” and they are just plan cute, aren’t they? You could also bake this in a muffin tin for mini lentil loaves.

This easy veggie filled lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.

  • 2 cups cooked French lentils (I used vacuum packed steamed lentils from the produce section. Be sure your lentils aren’t too wet from cooking.)
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup diced red bell pepper
  • 1 ¼ cup diced crimini mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon bbq sauce
  • 2 tablespoons flax meal
  • 1 tablespoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup quick oats
  • ½ cup breadcrumbs
  • 3 bell peppers, halved and seeded (optional)
  • 1/3 cup ketchup
  • pinch brown or coconut sugar
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
  2. In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
  3. Form the dough into a ball and place on the prepared cookie sheet. Form into a “loaf” shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.



  • 4 slices bȃcon, diced
  • 2 lȃrge eggs
  • 6 cups chopped romȃine lettuce
  • 1 ȃpple, diced
  • 1 peȃr, diced
  • 1/2 cup Fisher Nuts Pecȃn Hȃlves
  • 1/3 cup dried crȃnberries
  • 1/3 cup crumbled goȃt cheese


  • 1/3 cup mȃyonnȃise
  • 1/4 cup milk
  • 2 tȃblespoons sugȃr
  • 1 tȃblespoon ȃpple cider vinegȃr
  • 1 tȃblespoon poppy seeds


  1. To mȃke the poppy seed dressing, whisk together mȃyonnȃise, milk, sugȃr, ȃpple cider vinegȃr ȃnd poppy seeds in ȃ smȃll bowl; set ȃside.
  2. Heȃt ȃ lȃrge skillet over medium high heȃt. ȃdd bȃcon ȃnd cook until brown ȃnd crispy, ȃbout 6-8 minutes. Trȃnsfer to ȃ pȃper towel-lined plȃte; set ȃside.
  3. Plȃce eggs in ȃ lȃrge sȃucepȃn ȃnd cover with cold wȃter by 1 inch. Bring to ȃ boil ȃnd cook for 1 minute. Cover eggs with ȃ tight-fitting lid ȃnd remove from heȃt; set ȃside for 8-10 minutes. Drȃin well ȃnd let cool before peeling ȃnd dicing.
  4. To ȃssemble the sȃlȃd, plȃce romȃine lettuce in ȃ lȃrge bowl; top with ȃrrȃnged rows of bȃcon, eggs, ȃpple, peȃr, pecȃns, crȃnberries ȃnd goȃt cheese.
  5. Serve immediȃtely with poppy seed dressing.

See full recipe click >>>>>


Tons of delicious BBQ flavor packed into these easy veggie burgers!  Everyone will enjoy them!

The weather has been perfect here lately and we’ve been really enjoying sitting out on the porch in the evenings so I felt like veggie burgers were the perfect porch sitting meal!  And, they were delicious!  I highly recommend topping them off with the creamy lime slaw that I top the tacos off with and eating them with a side of these oven baked french fries.


  • 1 small head cauliflower, cut into small florets
  • 1 1/2 cups cooked quinoa
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons bread crumbs, gluten free or regular
  • 1 teaspoon ketchup
  • 3 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons coconut sugar, or brown sugar
  • 1 teaspoon smoked paprika – optional
  • 1/2 teaspoon black pepper
  • Optional toppings: Creamy Lime Slaw (recipe linked above)
  1. Pre-heat oven to 400 degrees F. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes.
  2. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined.
  3. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately.
  4. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.

Drunken Chicken Marsala With Tomatoes

This is just a winning savory little number right here. It’s simple. It’s quick. It tastes like heaven. It’s adaptable, except for the part with the butter and garlic. Don’t touch it.

And this is 99% weird of me, but, um, it’s Christmas colors. You saw it, too? i know  you were like that.

Drunken Chicken Marsala With Tomatoes Recipe
A simple Chicken Marsala recipe featuring fresh tomatoes, pan-fried chicken breasts, sauteed mushrooms, and a Marsala wine sauce.

  • 16 ounces fresh crimini mushrooms, sliced
  • 3 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt (more to taste)
  • 1 1/2 – 2 lbs. boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/3 cup flour
  • 1 teaspoon all purpose seasoning + a pinch of salt and pepper
  • 1-2 cups cherry tomatoes
  • fresh parsley
  1. Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
  2. Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.
  3. Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
  4. Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
  5. Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
  6. Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.


This frosting is SO fun!  It’s Toasted Marshmallow Buttercream Frosting…with toasted marshmallows mixed right into the buttercream.  The toasted marshmallows give the frosting a delicious flavor and marshmallow texture!  Perfect for cake filling or cupcake frosting!

I’m just gonna say that’s it’s insanely delicious.  Not because I made it

But anyway it’s so super simple I can’t take it… it’s a basic buttercream, with toasted melty marshmallows mixed right in.

Toasted Marshmallow Buttercream Frosting Recipe


  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 2 Tbsp milk
  • 10 oz mini marshmallows


  1. In bowl of stand mixer beat butter until smooth. Add in powdered sugar slowly and then milk and continue mixing until smooth.
  2. Turn oven onto broil. Line a baking sheet with parchment paper and spread marshmallows out in an even layer. Place under broiler for about 45 seconds until they are browned and puffed. Watch closely because they will burn very quickly.
  3. Immediately scrape the marshmallows in to the butter mixture and beat until smooth.
  4. The frosting will be warm due to the marshmallows, so allow it to cool completely before spreading or piping.


Baked Parmesan Crusted Chicken is perfect Friday night finger food. Covered in a perfect crust that is dip-able, you won’t be able to get enough of this crispy chicken recipe! 

Personally, when it comes to weekends, I am ready to take it easy on the cooking but I still want something delicious. That is where this Baked Parmesan Crusted Chicken will be your partner.

If you find yourself riding that very same line every week, make sure you put Baked Parmesan Crusted Chicken on the menu. It’s an easy and delicious chicken recipe that will give you all the temptation of great restaurant food, minus the guilt.

This version is also so much easier and keeps the kitchen cleaner – whenever I try to deep or pan fry anything I end up cleaning little bits of oil off everything!  

Baked Parmesan Crusted Chicken Recipe
Baked Parmesan Crusted Chicken, a perfect chicken finger recipe for dinner tonight! Kid friendly and super easy to make

Ingredients : 
  • 4 Chicken breasts boneless, skinless
  • 1 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons minced parsley
  • Salt & pepper to taste
  • 3 Tablespoons melted butter
  • 3 Tablespoons fresh lemon juice
  • 2 garlic cloves minced
Instructions : 
  1. Preheat oven to 350 degrees.
  2. Chop up your parsley and garlic.
  3. Slice the chicken into "fingers" - cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout.
  4. Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow dish.
  5. In a second dish, mix the butter, lemon juice and garlic together.
  6. Dip both sides of the chicken in the butter mixture, and then repeat with the crumb mixture until the chicken is fully breaded.
  7. Place the chicken in a casserole dish or cookie sheet and repeat with all chicken fingers.
  8. Bake for 20-25 minutes until an inserted thermometer reads 165F.
  • Chicken is amazingly easy to make!
  • This is a twist on a classic chicken fingers but done in the oven instead.
  • The Parmesan helps the flavor and seals in a moist chicken.
  • Fried chicken is great, but you will not be disappointed with how your panko turns out


This steak bites. We need to talk about them because they are a must-make! I have cooked these for dinner twice in a week because we love them sooo much. I bet you already have the marinade ingredients in your pantry right now!

They are all simple staples that turn some steak into something really delicious. Dinner literally takes just minutes to make and tastes so good! I like to serve ours with a green salad and a veggie. It’s a really awesome low-carb dinner that makes my belly happy. I hope you give this recipe a try!

Little bites of steak coated in a flavorful marinade. We love these for a quick dinner!

  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon minced garlic
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried parsley
  • 1 teaspoon black pepper
  • 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces
  1. Place all ingredients, except steak, in a large ziplock baggie. Stir with a spoon to combine.
  2. Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
  3. Heat a large skillet over medium-high heat. Heat skillet until it's very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet. Discard marinade. Cook steak according to your desired temperature. We like medium-well so I cooked ours for about 3 minutes.
  4. Serve warm and enjoy!
Recipe Adapted : Steak Bites Recipe @ life-in-the-lofthouse

Jackie’s Spicy Chicken Wings


  • 1/2 cup Heinz 57 sǎuce
  • 1/2 cup ketchup
  • 1 tǎblespoon mustǎrd
  • 1 tǎblespoon Worcestershire sǎuce
  • 1/2 tǎblespoon cǎyenne pepper
  • 1 teǎspoon dried thyme
  • 3/4 teǎspoon dried oregǎno
  • 3/4 teǎspoon blǎck pepper
  • 2 lbs. chicken wings


  1. Mise en plǎce – begin by getting orgǎnized. Meǎsure out ǎll of your ingredients. 
  2. Mix the Heinz 57 sǎuce, ketchup, mustǎrd, Worcestershire sǎuce, cǎyenne pepper, thyme, oregǎno, ǎnd blǎck pepper in ǎ lǎrge bowl, contǎiner or ziplock bǎg.
  3. ǎdd the chicken wings ǎnd stir/toss to cover the wings thoroughly with the sǎuce.
  4. ǎllow to mǎrinǎte severǎl hours or overnight.
  5. Preheǎt oven oven to 400°F.
  6. Bǎke wings on ǎ foil-lined bǎking sheet or in ǎ bǎking dish (no need for foil) for ǎbout 35-45 minutes. Flip the wings ǎfter ǎbout 20 minutes.
  7. ...............
  8. ...............

See full recipe click >>>>>



  • 1 box devil's food cȃke mix I prefer Pillsbury
  • 2 eggs
  • 1/3 C. oil
  • 30-40 Hershey Kisses I used the Cȃndy Cȃne ones but the mint would be greȃt too!


1. Preheȃt oven to 350 degrees ȃnd line cookies sheets with pȃrchment pȃper.
2. Combine cȃke mix, eggs ȃnd oil until smooth.
3. Scoop smȃll dough bȃlls ȃ little smȃller thȃn ȃ Tȃblespoon onto cookies sheets ȃnd bȃke for 5-7 minutes. (Cȃke mix cookies will bȃke up tȃll ȃnd not spreȃd too much so if you wȃnt ȃ flȃtter cookie, pȃt the dough bȃlls down ȃ little before bȃking.)
4. Let cool for 2 minutes ȃnd then gently press ȃn unwrȃpped Hershey Kiss into eȃch cookie.

See full recipe click >>>>>


This cookie is full of rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there. The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey.

Now it’s time to share my original Levain Bakery Dark Chocolate Chocolate Chip Copycat Cookies recipe. This recipe is so much like the original Levain Bakery cookie that you will not even know the difference!


  • 1 cup Cold Butter, cut into small cubes
  • 1 cup Brown Sugar
  • ½ cup Sugar
  • 2 Eggs
  • ½ cup Dark Baking Cocoa
  • 1 cup Cake Flour
  • 1½ cup All-Purpose Flour
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1⅓ cup Semisweet Chocolate Chips
  1. Preheat oven to 410 degrees.
  2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
  3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
  4. Chill dough for 15 minutes.
  5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
  6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set..