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Chicken Quarantine

A couple nights ago after we finally got the kids to bed, my husband and I had a couple drinks while watching an episode of Cooks Country we had on DVR. One dish in particular looked really good and we wanted to give it a try. The next day I searched but couldn’t find the recipe – I don’t have the Cook’s Country subscription and also couldn’t remember the actual name of the dish. So I decided to pull together the ingredients I could remember and that we had on hand and added them in quantities according to our tastes (not TOO much onion or garlic, plenty of salt, not too spicy because of the kids…). I was a bit skeptical but took pictures and made notes so I could post the recipe……if it all worked out.  Luck was on our side – dinner was delicious, the kids gave this rave reviews and Addy finally ate her first bites of non-pureed (yummy!) meat. 

Note: I knew this was a chicken dish from Louisiana and they used a special “Louisiana seasoning”.  During the show they never told us what was in the seasoning, only that the recipe for it is available on their website. So I just seasoned this based on how I imagined they would season it in Louisiana…. 


You will need:

  • 3 pounds boneless, skinless chicken thighs
  • 1 slice bacon
  • 2 cups celery, chopped 
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3 cups low sodium chicken broth
  • 1 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 1 28 oz can crushed tomatoes
  • 1 bay leaf
  • 1/2 plus 1/3 cup flour
  • 1 tsp. Cayenne pepper
  • 1 tsp. chili powder
  • 1 tsp. ground red pepper
  • salt and pepper

1. Pre-heat oven to 350° F.

2.  Remove any fat from chicken thighs and cut each thigh into 4-6 pieces;  put into large bowl. 

3. In a smaller bowl, mix the flour with 1 tablespoon sea salt, 1 teaspoon black pepper,  Cayenne pepper, chili powder, and ground red pepper. Coat the chicken thighs with 1/2 cup of the flour mixture. 

4. Heat 1/4 cup oil in cast iron pan over medium-high heat. When oil is hot, cook chicken thigh pieces for about 3 minutes on each side (until golden brown).  (It’s okay if they are not fully cooked because they will finish cooking in the oven.) Remove from pan and set aside. 

5. Coat the bottom of the cast iron pan with a thin layer of oil. Add the celery, onion and garlic and remaining flour mixture and cook for 1 minute. 

6. Add the chicken broth and wine, bring to a boil and let cook down for about 2-3 minutes.

7. Add the crushed tomatoes, bacon, Worcestershire sauce and bay leaf. Season with salt and pepper as desired and mix well. Cover the pot and transfer to oven. Cook for 35 to 40 minutes. (After a little more research on this dish, traditionally some Tabasco sauce is also added at this point.)

8. While the chicken is cooking in the oven, start to cooking the rice. 

Serve chicken over rice and enjoy!! 

** Because it was a rainy, quarantined day, we also ate this with some bread on the side – the sauce was perfect for dipping!!! 

****MOST IMPORTANTLY – Addy won’t eat meat, EVER! I gave her a bite of this and she didn’t spit it out!! Not kidding, first time ever!!! (Although such a serious face, notice she raises her hand when asked if she wants more!) Here’s proof! 

And the boys asked if they could also give their dinner reviews….

Happy cooking!



2 Years Later….

Wow, it’s been almost exactly 2 years since my last blog post! I never thought that would be my last post for a while, but sometimes life changes in ways we can’t imagine. Now 2 years later as I sit (in our finally renovated kitchen of our new house) between my (currently napping) 15 month old twins while my husband has the three older boys out riding bikes, I finally have a chance to start writing again! 

Not long after that post, I wasn’t feeling well and found out I was pregnant….for the fourth time.  Right from the beginning I felt worse and was significantly more tired than with my previous pregnancies, and chalked it up to age. Now I was 37 and my youngest boy was almost 3. When we went in for my second appointment and an ultrasound, my husband pointed at the screen and asked “What’s that?”.  The doctor looked at the screen for a few seconds and replied “a TWIN”! I don’t remember a whole lot after that other than days and weeks of my mind racing “OMG, twins!”, “How freaking cool is this?!?!?”, “FIVE kids…..!!”, “How am I going to take care of FIVE kids??”, “Is this for real?”, “How lucky are we?!?”, “How did this even happen?”, “Where is everyone going to sleep?”, “What car/bus even fits 7 people????”, “How are we going to afford all these kids?”, “Are there REALLY twins in here???”, “OMG I can’t believe we are having twins!!!”, basically every emotion in the book. But we were doubly blessed with another pregnancy and going to have a great time with it!

It was a difficult pregnancy, and those months are kind of a blur to me now. About 4.5 months in we unexpectedly found a larger house on the market, right down the road from where we were living. Within a couple weeks we had an accepted offer on that house and also listed and accepted an offer on the house we were currently living in. It was crazy!! The next couple months were busy trying to pack a few boxes each day (not easy on a modified bed-rest!), close on both houses, get the “new” house (which was actually not so new and needed a TON of work) to a condition that we could move into it, and finally move in.

Obviously it didn’t all go as smoothly as we hoped and needed. The floors were not ready by move-in day. We moved in with only a small kitchen and master bedroom/bathroom for the five of us to share (really seven since at this point I was about the equivalent of three people!). We stood around eating dinner after an entire day moving in and the dishwasher flooded the entire kitchen floor. Turns out almost every pipe in this house was clogged and caused mess after mess…after mess.  Fun stuff at 7 months pregnant! The three boys slept in our bedroom, where we also hung out during the day while floors were being finished and walls painted. We powered through and even had all the bedrooms ready by the time we welcomed Maxim & Adeline on November 11th, 2018! Four boys and a girl – our family is SO complete!! 

Above photos by: Kim-Ly Photography

The pregnancy wasn’t an easy one (how many really are??) but the couple weeks that followed were even more difficult. Max came home with us right away but Addy spent 13 days in the NICU – the 13 longest days I’ve ever been through. We thought that she would be coming home not long after Max. But five minutes after walking in the house bringing him home, the hospital called and said one of us had to come back to sign papers, they were transferring Addy to another nearby hospital because of her heart.  I will never forget the way I felt after receiving that call. The next few days were an emotional roller coaster. We were getting ready to bring her home a few days later when the doctor walked in and advised us she needed heart surgery and it would be the following morning. One major heart surgery, 5 days, and LOTS of answered prayers later, we brought our beautiful, strong, perfect baby girl home! With a ton of help from our amazing family and friends, we got through this as well, and the many sleepless nights that followed with 2 newborn babies at home!

It’s been a pretty mostly-amazing 15 months with these babies and their big brothers. (I say mostly-amazing because we are just finishing up almost 8 months of construction – everything we couldn’t do before moving in. Living in a house through construction is brutal, and with 5 kids confined to a small space, it’s a nightmare. But totally worth it in the end.) Bringing twin babies home was a big adjustment for 3 boys who were used to all of our attention, and I’m beyond impressed with how they’ve handled it. They help feed the babies, play with them, and just LOVE them. These pictures say it all…….


Now that the babies are a bit older (sometimes they can even entertain themselves for 15 minutes at a time) and construction is winding down, I feel like I need some time for myself or to just do something I enjoy for a few minutes. Eventually I’ll stop making excuses for why it’s impossible to work out (I miss my favorite classes at the gym, my knees hurt when I run, I don’t like running anymore, I’m too tired to wake up before the kids…..) but for now I’ll get back to the creative stuff and this post is my first step! I’m really enjoying being back in the kitchen cooking and baking again, so hopefully I’ll have some recipes to share soon 🙂 I also can’t wait to share some pictures from Max & Addy’s Christening and 1st Birthday party! 






As Easy (and delicious) As It Gets: Pork and Snow Pea Stir-Fry with Pepper

It’s been WAY too long since my last post. Things got crazy with Etsy sales, Athleta events and then winter break for the kids…. Now that Valentine’s Day (gifts) are over and the kids are back in school, it’s time for a new recipe. My calendar for March and April is already jam packed, so this recipe will be a weekly addition to our menu!

I first made this on a Friday evening. The last thing I felt like doing was cooking dinner. Pizza or Chinese take-out sounded perfect. But I had a pork tenderloin and snow peas in the fridge that were about to go bad if I didn’t cook them that night. So I did a quick google search for pork and snow pea recipes and found a stir-fry recipe from Cooking Light, one of my favs. I knew it would need some minor tweaks for my family’s liking, but this was a great starting point. The whole dinner took me about 20-30 minutes from start to finish (including chopping the veggies!) – it was done in the amount of time it took to cook the rice! You can find the original recipe here but I will share my version below. I ended up making this with 3 pounds of meat that night and the 5 of us finished it off!

And before I start with the recipe – another awesome thing about this one is you could really substitute any vegetable. I think it works well with a pepper and another vegetable but there are no rules! Any color pepper would  be great, broccoli, snap peas, green beans, get creative 🙂

You will need:

  • 4 tablespoons canola oil
  • 2-3 pounds pork tenderloin, trimmed and cut into 1/2 inch thick pieces
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 orange bell peppers, chopped into 1-inch pieces
  • 2-3 cups snow peas, diagonally sliced
  • white wine or chicken stock
  • white or brown rice
  • 1.5 tablespoons toasted sesame seeds
  1. Get the rice started. By the time the main dish is finished, the rice will be too!
  2. Chop veggies and slice meat.
  3. Heat the canola oil in a large skillet over medium-high heat. Sprinkle pork with salt and pepper and then cook for 5 minutes, until browned, stirring frequently. Remove pork from pan. Because I cooked more meat than the original recipe called for, my pan started to dry up. Rather than adding more oil, I threw in a splash of white wine (or you could use chicken stock) which actually added some nice flavor.
  4. Combine the soy sauce and sugar in a small bowl using a whisk. Add sesame oil to the pan. Add bell pepper and cook for 3-5 minutes, until crisp-tender and stir occasionally.
  5. Add the pork, soy sauce mixture and snow peas. I added in a cup of wine here (or you could use chicken stock) to make additional sauce and so the soy flavor wasn’t as strong. Cook for 1-2 minutes, stirring frequently.
  6. Serve over rice and top with sesame seeds.
  7. ENJOY!

    yes, I forgot the toasted sesame seeds…

Win a Basket of My Hand Crafted Products!

I’ve been a little behind on blog posts recently as I’ve been busy updating my Etsy shop for Valentine’s Day. Since I’ve added some new products, I wanted to give everyone a chance to win an assortment of them! The basket will include 2 custom/monogrammed ceramic mugs, a soy candle made from a recycled wine bottle and a set of hand crafted note cards. To enter, just comment on this blog post with either a suggestion for a new product to add to my Etsy shop or something you would like to read about on the blog in the future.

One winner from below will be selected at random on Sunday evening, January 28th.

For additional chances to win, visit me on Facebook and Instagram!

Thank you for all the love and support! Good Luck!


My Kids Asked for Banana Bread….

I have no idea why, but for the last week my kids have been begging me to make them banana bread. Like, asking me multiple times a day if I can make it for them. I’m not sure where this is coming from since I’ve never made it or had it in the house – I HATE bananas. So does my oldest, but apparently he still likes banana bread. That makes sense…. But I figure since it has bananas in it, it has to be a healthier option than the brownies and cupcakes I’m usually baking so it’s worth trying!

I thought it was going to be as easy as pulling out a recipe and mashing up the bananas I had on hand then mixing them into a little flour and sugar. HA! So I pulled out my newest cookbook that I got this Christmas since I seem to have good luck with the America’s Test Kitchen and Cooks Illustrated recipes. Their banana bread recipe called for super ripe bananas….and of course this is one of the handful of times the bananas we have in the house are green….  So I learned about ripening bananas. If you put them in a brown bag and keep it closed (try and store in a warm room in the house) they will ripen much faster. (If you’re interested in this and want to know why it works, google it 🙂 Unfortunately it still took about 3 days – and I had 3 more days of explaining to the kids why they needed to wait longer for this bread…. I should have just looked up a different recipe at this point!

So eventually the bananas were rip enough to give this a try. The kids loved it, my husband loved it, so if you like bananas (or maybe even if you don’t) then you should give it a shot! Fair warning – your entire house will smell of bananas, and not a good banana smell. Somehow, even the basement smelled like bananas (dare I say rotten bananas?!?) Maybe I’m just sensitive to the banana smell.

So this recipe is from the Cook’s Illustrated Baking Book – I highly recommend it – so far everything has turned out amazing!

You will  need:

  • 1 and 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 very ripe bananas (I only had 5 and this worked just fine)
  • 8 tbsp unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup walnuts, toasted and chopped (optional)
  • 2 tsp sugar

  1. Adjust the oven rack to middle position and preheat oven to 350º F. Spray 8.5 x 4.5 inch loaf pan with vegetable oil spray (I used Baker’s Joy and it worked great).
  2. Place 5 bananas in a bowl, cover and microwave until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine mesh strainer over a bowl and allow to drain. Stir occasionally. After about 15 minutes you should have about 1/2 to 3/4 cup liquid.

    I know – not pretty – but keep going! (It’s going to look worse before it looks better)
  3. While you are waiting on the bananas, whisk together the flour, baking soda and salt in a large bowl.
  4. Transfer the banana liquid to a small saucepan and cook over medium-high heat until reduced to 1/4 cup. Remove from heat and stir liquid into bananas. Mash with a potato masher until mostly smooth.
  5. Whisk in the melted butter, eggs, brown sugar and vanilla.

    I’m assuming this is what it looks like to make banana bread….doing it for the kids…
  6. Pour banana mixture into bowl with dry ingredients and stir until just combined. Some streaks of flour should remain. If using, fold in walnuts. Scrape batter into pan.

    He makes it look a little better 🙂
  7. Slice remaining banana diagonally into 1/4 inch thick slices and shingle on top of loaf in two rows (leaving an inch between). Sprinkle sugar evenly over top of loaf.

    Finally looking like something that may become edible!
  8. Bake until toothpick inserted into middle of loaf comes out clean. This can be as quick as 55 minutes, or up to an hour and 15 minutes. Mine was on the longer side. Let cool for 10 minutes in pan then transfer to wire rack to cool for an hour.

Not so bad after all!

This is best served warm but I did make a second time and it stays for a few days if tightly covered.

Now, how to get this banana smell out of the house…..


Easy Pasta e Fagioli

The frigid weather we’ve had over the past couple weeks had left my family in the mood for a “comfort” soup without all the calories that “comfort” usually brings. I had made pasta e fagioli before and it was really good, but I knew it could be better. Over the weekend I looked at a bunch of different recipes and combined what I thought were the best parts of each. I made it earlier this week and everyone in the house loved it. There are a few changes I would make for next time, so I am just going to include those below…. Don’t be intimidated by the long ingredient list. This is actually very simple to get onto the stove – then you can enjoy a glass (or two) of wine while it simmers!

You will need:

  • 2 tablespoons olive oil, divided
  • 1/2 yellow onion, finely chopped (or 1 full onion if it’s small)
  • 1 and 1/2 pounds ground beef (I like to use ground beef, however this soup typically uses an Italian sausage. My kids prefer ground beef and I think it’s a perfect substitute. Most recipes also call for 1 pound of meat. I use more because with three boys, we need it!)
  • 3 cloves garlic, minced
  • 2 carrots, shredded or cut into short, thin strips (I did not use carrots this time but would add in next time for sure)
  •  2 stalks celery, diced (another one I didn’t use this time but would definitely add in next)
  • 28 oz can whole peeled tomatoes
  • 2 cups low sodium chicken broth
  • 1 cup dry white wine
  • 1 cup water
  • 15 oz. can red kidney beans drained and rinsed
  • 15 oz. can white beans, drained and rinsed
  • salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tsp basil (optional – my husband hates it so we never use it!)
  • 1/2 to 3/4 cup ditalini pasta
  • Parmesan cheese and fresh parsley to garnish

  1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add the carrots, celery and garlic and cook an additional 2 minutes.
  2. Add the remaining tablespoon olive oil and the meat. Cook until browned and little to no pink remains.
  3. Add the chicken stock, wine and water.
  4. In a food processor, puree the tomatoes and their juices until they are a consistency you enjoy (my kids don’t like chunks of tomato in their food so I puree until mostly smooth). Add the tomatoes and bring to a boil.
  5. Add the beans then mix in the seasonings. Taste and add salt and pepper as needed (the amount you will need will vary depending on the type of meat you are using). I add about 1 tsp salt and 1 tsp pepper at this point. Simmer for at least one hour (up to 90 minutes if you have time – my kids were starving and I let simmer for about 30 minutes and the beans were not as flavorful as we wanted).                                                                                                              
  6. When you are ready to eat, bring the soup back to a boil and add the pasta. It will absorb a LOT more liquid than you probably expect. If you want this to be more “soupy” add about 1/2 cup pasta. If you would like more of a stew consistency you can add 3/4 to 1 cup pasta. Cook according to the instructions on the package.

    Right before serving
  7. Top with Parmesan cheese and fresh parsley if desired!

(This is how it thickens with the pasta after sitting a while. I added too much pasta this time around, though no one complained!!)


Snow Day Waffles

Yay – snow day!!!! This morning there was a little extra time to make the kids a fun breakfast instead of throwing a bowl of cereal in front of them to scarf down in 5 minutes before running to the bus stop. Their request…Star Wars waffles! Of course they request waffles when we are out of our favorite Aunt Jemima mix… so today I learned it’s actually super easy and quick to make waffles from scratch! And the ingredients are probably everything you already have in your cabinets.

I started with a receipe from and just tweaked it slightly. The batter tasted a little bland so I added a little extra sugar, salt and vanilla. (It’s a snow day – already loosening up on the New Year’s resolutions!) You can find the original recipe here.

All you will need is:

  • 2 large eggs
  • 2 cups flour
  • 1 and 3/4 cups milk (I used 1%)
  • 1/2 cup vegetable oil
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • fruit and whipped cream for toppings (or chocolate chips, etc.)

I mixed the ingredients with my Kitchen Aid stand mixer, however a hand mixer would work just fine. You could probably also whisk ingredients by hand and get a little arm workout in!

  1. Preheat waffle iron.
  2. Beat the 2 eggs until light and fluffy – this took several minutes using the whisk attachment at medium to medium high speed.                                                                                                         
  3. Add the flour, milk, oil, sugar, salt, baking powder and vanilla extract. Mix until well combined. (I switched to the paddle attachment to mix these ingredients.)                                                             
  4. Spray waffle iron with cooking spray. Pour mix into waffle iron and cook until golden brown.
  5. Top with fruit, chocolate chips, whipped cream, etc. and serve! (This made about 7 “Star Wars” waffles which are very large!!)



Happy New Year 2018!

Where did 2017 go?!?!

But what a fun year to look back on! We started the year with a family trip to Disney – my boys’ first time there! It was my youngest son’s first flight….and one we will NEVER forget (not in a good way – he screamed…and screamed….for what felt like hours). Fortunately the plane ride home was a complete 180 and this went down as our best family vacation yet (obviously we had a lot of help – my parents and brother and his family came along for this one).

We also spent a weekend with the kids in Vermont – a lot less relaxing than we anticipated since the original plan was a kid-free weekend away…. but they still talk about that weekend and I’m happy it worked out that they came with us 🙂

Over the summer we took the kids on a family trip to Jamaica, this time with my husband’s side of the family. Despite major issues and delays getting both there and home (hours and hours and hours of delays) we managed a little relaxation and some great tans 🙂

My oldest son started Kindergarten and my youngest started a 2’s program for a couple hours a day leaving me with 2 hours of kid-free time for the first time in 6 years!!! What a mix of emotions!

My husband and I (thanks to my parents for the gift card and his parents for the babysitting) got to have an amazing dinner at the famous James Beard House. This was a truly unique experience and an evening we’ll always remember!

Then just over 3 months ago I dug up the courage to start the blog I had been thinking about for quite some time. As I sit here writing this I can’t believe it’s only been 3 months because SO much has happened in not so much time….. I spent the first month trying to figure out how to set up the website and just get it up and running with some basic content. Then I had the amazing opportunity to host a launch party at my favorite store – Athleta – so the next month was jam packed with planning for that and building the website out even more.

I unexpectedly received requests for some of the products I made and put up on the blog so I started an Etsy shop and even had a table set up at several ladies “shopping” events in town! I never expected to receive as many orders as I did and ended up spending most of December filling these orders! (This led to some last minute craziness trying to start and finish my own Christmas shopping less than a week before Christmas then prepare to host Christmas at our house – but with some (or a LOT) of help from my husband it all got done and I think my boys had their best Christmas yet!)


Christmas Dessert Table

Lemon Bundt Cake

Chocolate Peanut Butter Brownies and Cookies

Chocolate Cupcakes

I’m really looking forward to what 2018 has in store! I definitely plan to build this blog up as much as I can and also add new products to my Etsy shop. Maybe tomorrow I will even get back to the gym for the first time in over 2 months!!!!

A huge thank you to all my friends, family and followers that have been so amazing and supportive these last several months. Especially to my hubby who does more behind the scenes for this than you could imagine (this blog probably should have been called “CanthonyGrams”)!

Cheers to an amazing 2018 filled with much health and happiness!


We tried to remove the Stormtrooper mask….that was NOT happening!

5 Days of Christmas Cookies!!

Christmas cookies are one of my favorite things about the holiday season. I love eating them, baking them and gifting them! Every year I would bake 3 batches of at least 6-7 types of cookies to enjoy and give to friends and family. Then kids happened and there went baking all those cookies. I still made the chocolate chip and Hershey kiss cookies that my kids love so much, but that’s about it.  This year the kids are a bit older (and all three are in school for 2 overlapping hours 4 days a week!!) so I am going to attempt a more delicious cookie tray this year! 🙂

Each day this week I will post the recipe and some pictures for a type of cookie or two. I am going to start with the most basic ones and if all goes well hopefully they will get better each day.

One thing you will notice with each recipe I make – whatever the standard cookie size is, I probably cut it at least in half. And that’s because I love a small cookie. This way I can eat more of them. Actually, I started to notice at holiday parties and family gatherings, people take a bite or two of a cookie then put it down and that’s it. The rest lands right in the garbage. I think sometimes people just want to taste a cookie and not commit to a massive snack. Also, making smaller cookies yields more cookies per batch. This is extremely helpful when putting together so many cookie trays for gifts and parties.

DAY 1 – Classic Chocolate Chip Cookies

The first cookie I am going to start with is just a basic chocolate chip cookie. I’ve tried so many different recipes – Martha Stewart, America’s Test Kitchen, several “Best Chocolate Chip Cookie Ever” recipes from Pinterest – and I always go back to the Nestle Toll House recipe! It tastes just as good, if not better, than any other recipe I’ve tried and it’s super simple. Check out the recipe here.

Ohhh….and a side note about storing cookies. This is something I heard years ago (no idea where) and it’s worked perfectly. Store cookies in an airtight container with a slice of white bread in the container. You can even cover tightly with plastic wrap before placing the lid on. I’ve been able to store most cookies at least 2 weeks this way! (I have no idea about the science behind this, but it works and that’s all that matters!)

DAY 2 – Hershey Kiss Cookies

Hershey Kiss cookies are a classic in our house. Growing up my mom and grandmother made them every year and this is the one cookie I’ve made every year since I’ve been married. They are fun to make and a good one for the kids to help out with! There are SO many recipes for these – sometimes they are called Peanut Butter Blossoms, Peanut Butter Kiss Cookies, etc. and in our house simply Hershey Kiss Cookies. The recipes will all be very similar – the main thing to look for is that the recipe calls for only butter – some will use part butter and part shortening. All butter is the way to go! Check this recipe out here.

DAY 3 – Christmas Cookie Sparkles

The prettiest cookie trays (in my opinion) are full of color. I always struggle with adding color because I tend to make quick and easy drop cookies (standard cookie dough color and probably some sort of chocolate) that all look similar. I came across Sally’s Baking Addiction and had to try some of these beautiful (and so very tasty) cookies! These in particular caught my eye because I’ve had the sprinkles this requires for quite a while and could never seem to use them up. These do kind of sparkle and are the perfect addition to this year’s cookie tray 🙂 I have varied the recipe only slightly, you can find it here.

DAY 4 – Funfetti Shortbread Bites and Striped Fudge Cookie Sandwiches

Two amazing cookies today! I came across the Funfetti Shortbread Bites on Pinterest. Mini cookies and absolutely adorable. Much easier to make than I expected too! These are a perfect filler for any cookie tray! Check out the recipe with my pictures and comments here, or visit Cooking Classy for the original recipe!

The next one is for all you chocolate lovers (that’s me!). These take time to make but they are SO worth it! This is another recipe from Sally’s Baking Addiction – a website I can’t seem to get enough of this season! Usually I don’t like any recipe that requires rolling out dough (why I will never bake a pie from scratch), but I made an exception for these!!! Check out my version of the recipe and pictures here.

DAY 5 – Spritz Cookies and Peanut Butter Munchies

Day 5 is here a day late – we were up until 3am wrapping gifts… I needed at least a little sleep to get through the craziness today will be! The first cookie for today is a spritz cookie. I make these because they taste great, they add some color to my cookie trays, and they have the potential to look so pretty! However, I never seem to have much luck with my cookie press and half of my cookies break on me 🙁 But I make these most years hoping for the best! Spritz cookie recipes are all about the same, check it out here.

It’s only fitting that I end with a chocolate peanut butter cookie. It’s a recipe I found in 2004 (that’s the year I graduated from college, didn’t realize I started baking back then, but that’s what it says on the bottom of the magazine page that’s torn out with the recipe on it) and I remember the first time I made it for my husband it was by far his favorite cookie. I haven’t made this one in years so am really looking forward to having it again this year! Here’s the recipe for Peanut Butter Munchies.