The BEST chocolate chip cookie recipe MANY have ever had!

A Soft and Chewy Piece of Heaven!

I was gifted with a baker’s dozen of chocolate chip cookies for no reason from a delightful woman I know about four months ago and from the moment I took the first bite, I was struck with amazement that these cookies were homemade, and that they had NOT come out of a plastic sleeve from the grocery store’s refrigerated foods section! I have cursed this woman since that day because I can’t stop making them! They get RAVE reviews from everyone and as such, should be shared and enjoyed by others too! Sooooo…I’m giving you the recipe! The trick, I’ve found…is to bake them to the point at which they almost still look underbaked and gooey in the middle, then take them out and immediately remove them from the pan to a cooling rack. Oh! They are soooo good! The funny thing about this recipe is that it is basically the recipe that was on the bag of chips that I had at home, but it does have some tweaks…those tweaks, I’m CONVINCED…make all the difference!


Preheat Oven to 350 degrees.  (You may have to adjust the temperature of your oven, depending on how it heats.)

Mix together in a medium  bowl:
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt

Cream together in a large bowl:
1 stick unsalted butter
1/2 cup butter flavored crisco
3/4 cup light brown sugar
3/4 cup sugar
2 tsp. vanilla extract

Add to creamy mixture:
2 large eggs

Slowly add flour mixture to creamy mixture.  After it is blended well, add a little bit of milk (maybe 2 teaspoons, but that’s it).  Add 1 bag of mini semi-sweet chocolate chips.  Scoop dough onto cookie sheet by mounded teasponfulls and bake.  Don’t judge doneness by time…judge by color.  Take cookies out when they are LIGHT tan around the edges and they appear to be slightly underdone in the center. 

I hope you enjoy these as much as I have!  Remember that all ovens are different so you may need to adjust yours.  The lady who gave me the recipe was baking hers at 375 in a gas oven and when I tried the recipe in my electric oven at the same temperature, they burned.  I eventually decided that 350 worked for me and I watch these cookies closely after 6 minutes to ensure that I catch them at the right doneness.  Please let me know if you make these!  I’d love to hear your feedback!  Also, I’ve made these with many different kinds of chips…they’re always delicious, but the mini chips just seem PERFECT! 

Give me these with an ice-cold glass of Milk and I’m in HEAVEN!

I’m Off to Make the Cupcakes!

MMMmmm!!!!  It’s that time!  My sweet husband, Anthony, has even agreed to help me!  We are going to start the cupcakes now – I’ll be posting pics as we go, so be sure to check back!  Here’s the recipe to whet your appetite… 

Black Bottom Cupcakes

Preheat oven to 350 degrees.

*You will need cupcake liners*


2 T. flour
1 – 8oz. box cream cheese
1 – 12 oz. bag of chocolate chips (minis are real good for this recipe, but I’m using reg)
1 1/3 c. sugar (I’m using Splenda)
1 egg

Cake Batter:
2/3 c. oil
3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp. vanilla
2 tsp. baking soda
2 tsp vinegar
2 c water

(Recipe can be made two ways – cupcakes or a cake.  It’s great either way!)

For cupcakes:
Mix filling and set aside.
Mix Filling1Mix Filling2

Put cupcake liners in a muffin pan.
Cupcake Liners in Pan

Mix all cake batter ingredients.
cake batter 

Fill cupcake liners 1/2 way full.
 half-ful (ok…mine are more like 3/4 full) 

Drop one teaspoon of filling into the center of each cupcake.
filling in cupcakes

For a cake:
Mix filling and set aside.  Mix cake batter and pour into a greased 13x9x2 inch pan.  Drop spoonfulls of filling into cake, every few inches and then drag a knife through in a swirling pattern (to make it pretty!)

Note:  Be careful at this stage…these cupcakes are really good!  You will have to keep everyone away – even the dogs (as Bella will show)

Put in the oven.

In Oven

Ok…the cupcakes are finished!  If you try the recipe, I must say that I would not recommend using Splenda or another sugar substitue.  In my humble, dessert loving opinion, REGULAR SUGAR IS MUCH BETTER and provides the best taste!

Here are the final pictures…MMMmmmm!  So YUMMY!  YUM-O!!!




My Bread Begins!

img_1079.jpgWell, I made a half recipe and my bread is in the bowl ready to rise.   I’ll continue to post pics as the bread progresses…  (ok…that didn’t happen…HAHAH – sorry for not posting more pics – the bread was so good!  The aroma took over me, we ate some for dinner and I completely forgot to take pics!  I will next time.  I make this bread a lot!)

Mom’s Crusty White Bread…mmmm!

I’m about to make some bread and I’m using the recipe that my mom used to make.  It has been a little while since I’ve made bread, but I can’t wait for the smell of fresh homemade baked bread to fill my kitchen!  Here’s the recipe if you want to try it:

Crusty White Bread

2 packages active dry yeast
2 cups warm water
2 tablespoons sugar (I’ll be using splenda)
1 tablespoon salt
1/4 cup oil
6-6 1/2 cups flour

Preheat your oven to 200 degrees.

Dissolve yeast in warm water.  Stir in sugar, salt, oil and 3 cups of the flour and beat until smooth.  Mix in enough of the remaining flour to make the dough easy to handle.

Turn dough onto a lightly floured surface and knead until smooth and elastic (about 8-10 minutes).

Turn oven off.  Place dough in a greased metal or glass bowl, brush top with oil, cover and place in warm oven. (Make sure oven is OFF) Let rise in warm oven until bread doubles in size. (about 45 minutes – dough is ready if you gently press your finger into it and an impression remains)

Punch down dough and divide in half.  Roll each half into a rectangle 18×9 inches.  Roll up each rectangle, beginning with the short side and when roll is complete, press each side to seal and fold ends under loaf.

Place seam side down in a greased loaf pan (9x5x3 inches).

Brush loaves with oil and let rise again until double. (about one hour)

Heat oven to 400 degrees.  Bake 35 minutes or until loaves are golden and sound hollow when tapped.