Banana Chocolate Chip Cookies


As this year is coming to a close, I just wanted it say it’s been a great start for this little blog of ours, and to celebrate it I wanted to find a perfect recipe to celebrate the incoming year. I scrounged the Internet for something that would be appropriate, when I ran across this recipe on Sweet and Crumby. It was perfect.

You might be confused at this point. What do Banana Chocolate Chip Cookies have anything to do with the new year? Quite a lot actually. The chocolate chip cookie is a timeless recipe, one that has stayed basically the same generation after generation, just as a new year is the same thing as all the new years before it. Another 365 days ofopportunity that I will probably fail to fully grasp (again). My days will be spent in the same places with the same people, and I’ll celebrate the same holidays and go out to dinner with my family every weekend just like every year before this one.

However, this chocolate chip cookie isn’t all the same.

these cookies are thick, dense, and delectableJust like the banana adds a new spin onto the classic chocolate chip cookie, there will be new things this year that I am just not aware of yet. Maybe this year, I’ll find a new go-to get together spot other than Old Town, or my family will finally decide totry someplace else other than the same old repertoire for family dinner night. Maybe I’ll finally try Bikram yoga, get back into scrapbooking, dye my hair, and get a decent score on my SAT. Then again, maybe I won’t. I guess I’ll just have to see and find out. (I think my English teacher would have approved of my use of symbolism here.)

Now to the actual point of this post. The cookies. They’re not so much like cookies to be honest, they were more like muffin tops. But still good nonetheless because muffin tops are the best part of the muffin anyways. The nuts added a nice crunch, but the banana flavor was hard to find. I was expecting a really banana-y cookie, but there was only hints of it. But maybe that’s how it was supposed to be, the recipe didn’t specify. But overall, they were really good! I recommend them to be eaten warm and alongside a glass of cold milk. Trust me, it was a match made in heaven.


2 c. all purpose flour
1/2 t. baking soda
1/2 t. salt

3/4 c. (1 1/2 sticks) softened butter (just barely softened…not mushy)
2/3 c. granulated sugar
1/3 c. packed light brown sugar
2 eggs
1 t. Vanilla extract
1/2 c. thoroughly mashed bananas
1 c. good quality chocolate chips
Optional: 3/4 c. chopped walnuts

1.  Heat oven to 350 degrees.  Make sure one of the oven racks is in the middle of your oven and either place sheets of parchment paper or Silpats (nonstick rubber mats) on two baking sheets.

2. Mix the flour, baking soda and salt in a medium bowl with a wire whisk.  In a bowl of a stand mixe

r, cream together butter and sugars.  Add one egg at a time, beating in between each one.  Scrape down the bowl.

3. Add the vanilla and cream together on medium until everything is incorporated.

4. Add the dry ingredients and cream together again on medium.  Mix in your chocolate chips and walnuts (optional). (NOTE: I used pecan bits instead, and it turned out fine.)

5. Drop small ice cream scoop fulls of dough onto the cookie sheets.  I usually do three across and four down.  Bake for 12-14 minutes or until the cookies are lightly golden and soft, but not mushy to the touch. Let cool and store in an airtight container.  (NOTE: These cookies are going to be on the larger side.)

Find the original recipe here

Thank you for visiting and taking the time to read this post! Angie and I appreciate you guys so much, please feel free to leave any feedback or questions below. We’d love to hear from you! Hopefully your New Year’s Eve is filled with celebration, party, and ends with a midnight kiss.

Happy New Year’s!


Red Velvet White Chocolate Chip Cookies


Hi you guys! It’s Christmas Eve and the perfect way to celebrate this holiday season of red and green is with some soft and scrumptious Red Velvet cookies 🙂 Everyone LOVES red velvet and it’s so simple to make! You only need red velvet cake mix, white chocolate chips, eggs, and vegetable oil! Here’s the recipe:

1 box red velvet cake mix
2 eggs
1/3 cup vegetable oil
Powdered sugar(optional)

1. Preheat oven to 375
2. Combine cake mix, eggs, and oil in a bowl using a hand mixer (it will get pretty thick and difficult to mix)
3. Carefully fold in white chocolate chips
4. Form teaspoon sized balls 1 inch apart on a cookie sheet or baking pan
5. Cook for 8-10 minutes or until tops of cookies crack
6. While warm, sprinkle powdered sugar on top of cookies(not pictured above)
7. Serve and enjoy!


Pistachio and Dried Cherry Biscotti

On the first day of Christmas, my true love gave to me, a whole loaf of Pistachio and Dried Cherry Biscotti!

Why is warm two days from Christmas? California I do not understand you...


The holidays are whizzing past me right now, and I’m just starting to enjoy the freedom that comes with them. It was so nice to wake up after the sunrise and all that, and even the fact that I’ve been experiencing a stomach bug since yesterday hasn’t dampened my spirits! With school out and everything, I have much more time than usual to spend in the kitchen, which makes me very happy.

I got this recipe a little while back from my aunt, who is an avid baker as well as a crafter (if that’s even a term), and I was so excited to give it a test! With Christmas just around the corner, the red fruit and the green pistachios give the biscotti a festive coloring, making it the perfect recipe to start off this Christmas series.

The hues of the nuts and fruit are so vibrant against the plain dough of the biscotti. Hungry yet?

And not only does the biscotti look good, it tastes good as well. Baked twice to achieve that crispy crunch that one searches for in a biscotti, your company will be clamoring for a second serving. Served with a steaming cup of post-dinner coffee, this biscotti is bound to be the perfect ending to any holiday gathering!


2 cups of all-purpose flour

1 cup granulated sugar

1 tsp baking powder’

¼ tsp salt

1 cup dried cherries

2 tbsp no pulp orange juice

4 tbsp unsalted butter, softened

2 large eggs, room temperature

½ tsp vanilla extract

¾ cup shelled unsalted pistachios, toasted and chopped coarse

  1. Adjust rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Whisk flour, ½ cup sugar, baking powder, and salt together in a medium bowl.
  3. Microwave cherries and orange juice, covered, in a small bowl for about 45 seconds. Let cool to room temperature, this should take about 30 minutes. (NOTE: if you need to cool the mixture a bit faster, stick it in the fridge for a bit.)
  4. Using a stand mixer fitted with a paddle, beat butter and remaining sugar on medium speed until light and fluffy. (NOTE: I used a hand mixer instead.)
  5. Slowly add eggs and vanilla into butter mixture until incorporated.
  6. Reduce speed to low and add flour mixture into butter mixture. Fold in cherries and pistachios, mixing until just evenly incorporated.
  7. Transfer dough to prepared sheet, and with floured hands, form into two 13×2 loaves spaced three inches apart. Bake until light golden brown and just beginning to crack on top, about 30-35 minutes.  (NOTE: The dough will be a bit sticky, so floured hands are necessary. Trust me.)
  8. Take loaves out and allow to cool for 10 minutes before using a serrated knife to cut the loaves in to half-inch thick slices.
  9. To achieve the perfect crunch, lower the oven to 325 degrees. Then take the sliced loaves and stick onto a freshly lined baking sheet and bake for another 10-15 minutes, flipping each slice halfway through the baking.


Instead of dried cherries, I replaced them with dried cranberries and it worked just as well. Pistachios can also be replaced with other nuts if so desired. If you’re looking for a softer biscotti (it’ll end up being more like bread), skip the double baking step.

Thanks for reading, and I hope you enjoy this recipe and have a wonderful time over the holidays! Check back tomorrow for another Christmas cookie recipe! Feel free to mention comments, concerns, questions, and cuss words below!

Saltine Toffee Crunch Bark

First off, finals are crazy. Whoever integrated them into the school system deserves to suffer a slow, painful death. Just kidding. Sort of.

But to the point. With the holidays coming up, me and Angie have decided to do a little holiday-related postings for all of you lovely people. We’ve decided to do Twelve Days of Christmas Cookies. Yes, you read that correctly, twelve straight days of different cookie recipes, ranging from holiday classics to new recipes that will have you dying to get in the kitchen. So keep your eyes out for that because it’s coming up! I just realized that I just went on another tangent, I’m rambling about Christmas cookies when in reality you guys just want the recipe. Oops.

Making these things may or may not be contributing to my winter weight gain...

Okay, finally getting to the actual point of this post… Saltine Toffee Crunch Bark! This recipe was originally received from one of my mom’s Bible study group members, but I’ve seen similar ones on Pinterest. It’s so easy to make, and I’m not exaggerating. It took me maybe eight minutes to finish making. Perfect for all you minimal-effort type of people. The saltine gives the toffee and chocolate combination a nice salty complement, so it’s not cloyingly sweet, but sweet enough to satisfy anyone’s sweet tooth. It looks really pretty too, so it’d be perfect for a holiday house party of family gathering. Enjoy!


1 cup butter
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup finely chopped nuts (pecans, walnuts, or almonds)
Saltine crackers to line 15 x 11 baking sheet (about 2 sleeves)

1. Line baking sheet with foil and arrange crackers in single layer (using whole & broken pieces) to cover bottom of pan.

2. Boil butter and brown sugar for 3 minutes, stirring constantly until thoroughly melted.

3.Pour mixture over saltines. Spread evenly.

4.Bake for 5 minutes at 400 degrees until bubbly and crackers float. Then remove from oven. (NOTE: If your saltine crackers are on the thicker side, they won’t float, so keep that in mind.)

5.Straighten out crackers and sprinkle with chocolate chips, let sit to melt. Spread evenly.

6. Sprinkle with nuts to your taste.

7. Chill, then break into pieces to serve. (NOTE: Make sure to served chilled. If left at room temperature for too long, the toffee and chocolate will get melted and messy. I learned this the hard way.)

Thanks for actually reading the entire post, bless your kind soul. Feel free to comments, concerns, insults, and questions below! And make sure to check out our other posts and check back for the Twelve Days of Christmas Cookies!

Coffee Can Pumpkin Bread

I’m sure everyone has their own variation of the ‘this person wouldn’t share their recipe because it was a secret’ story, but I’m going to go ahead and share mine anyways because I feel like it.

So every year my mom and her college friends meet together around Christmas time to just catch up with each other and spend some quality time together. Most of them live in Colorado now, so we don’t meet up very often and it’s really fun to see how much everyone changes from year to year. We meet at someone’s house, exchange presents, and of course have dinner together. And every single year, one of my mom’s friends brings this absolutely mouth-watering, scrumptious pumpkin bread. Crispy on the outside, moist on the inside. It was amazing, and the best part was that the loaf would always be ROUND. Like a cylinder. And every single year, my mom would beg for this magical pumpkin bread recipe. This simple plead from my mother would set her friend off on the same old story about how he had to bribe his neighbor for years to get the recipe off of her, and that something earned so difficultly could never be given up so easily. The only hint he gave was that the round shape of the loaf was achieved through the use of a coffee can instead of a loaf pan.

Then, just a couple months ago, my mom thought to herself, ‘ Wait, in this day and age, with the fact that practically everything can be found on the internet now, why wouldn’t there be a recipe for that darn pumpkin bread?’ So she whipped out her handy dandy iPad and searched ‘coffee can pumpkin bread’ on Google. And what do ya know? There it was. A recipe for a pumpkin bread just like the one we would have every year at the get-together! Although it isn’t the original (I doubt we’ll ever get him to spill it), it tastes quite the same to my tastebuds. So here it is! By the way, recipe credits to the Dutch Baker’s Daughter, make sure to go check out her blog as well, I will link it below.



I only had the muffin variations left to photograph… the bread is really popular in my household.

• 1 1/2 cups brown sugar
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 (16 oz) can pumpkin
• 1 cup oil
• 1/2 teaspoon cloves
• 4 teaspoons cinnamon
• 1/4 teaspoon ginger
• 2 teaspoons nutmeg
• 1/4 teaspoon mace
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 2/3 cup water
• 3 1/2 cups flour

1. Preheat oven to 350 degrees F.

2. Grease and flour 4 (1 lb) coffee cans (you may substitute 3 foil loaf pans or 6 mini-loaf pans)

3. Mix all ingredients in a large bowl until well blended.

4. Divide the batter between the 4 coffee cans.

5. Bake for 1 hour or until the tops of the bread spring back when touched.

6. Allow bread to cool for 10 minutes before removing from cans.

Link to the original recipe source:

Variation: Use a mini muffin pan instead of coffee cans to make pumpkin muffins! I personally love mini foods, so I prefer this variation. It makes smaller portions and works perfectly as a grab-and-go snack.

These loaves make great holiday gifts, just wrap with cellophane and tie with some ribbon and you’re ready to go!

Hope you enjoyed the recipe! Feel free to comment below on whatever you want, even if its just to criticize my horrible writing skills. Thanks for reading!