Salted Caramel Cookies

These are so yummy.  I have a lot of friends who don’t like chocolate so this cookie is a great alternative for sure and it makes a ton!!!  Enjoy!!!

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, caramel chips. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


It’s Thanksgiving and I am thankful for so much.

I have been up for hours already cooking up a storm…

Turkey filled with lemons and sage and covered in butter and white wine

Dressing – herb and veggie

Collard greens with ham hocks

Mac and Cheese baked to perfection

Cranberry sauce – thanks to my homegirl

Mashed potatoes and gravy

Green bean casserole


Ham – thanks to my other homegirl and her son

Sweet potato pie

Pecan pie

That’s it – that’s enough isn’t it?  LOL

It’s Cookie Season

I love gingersnaps, molasses cookies whether they’re crunchy or soft, I love the taste and the smell!!


  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 4-1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • 3/4 cup coarse sugar

To Do:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans.
  • Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

They’re so yum.  They get a little crunchy a day or two later too if that’s how you like them.

BBQ ❤️

I love BBQ and so do the kiddos.

Sprouts has whole racks of ribs on sale – baby back pork ribs.  We don’t eat pork but make a yearly exception for these.

Favorite potatoes are homemade scalloped so I figured while waiting for the pork to slowly BBQ, I would throw a pan of these together.

I had fresh asparagus on hand and wrapped that up in foil with some spices and olive oil and threw that on the grill too.

I rub the ribs (both sides) with a special seasoning and then lightly coat them in bbq sauce before laying foil down on the grill and placing the ribs on top.

I let them grill nice and slow at a lower temperature and then towards the end, for a little crunch, I kick up the heat.

I make this as a weeknight dinner when no one has sports practices so they patiently wait for the yum to come off the grill and out of the oven.

Fall Time = Soup Time

Easiest soup ever and 30 minutes later – happy mouths!

1lb protein

1lb veggies

1 QT broth

1 onion

1 can tomatoes


Herbs and spices

I chose:

Chicken Meatballs (I made these a while back and froze them for later use)

Yellow squash and zucchini (diced)

Great northern beans (1 can)

Diced tomatoes (1 large can)

Chicken broth

Thyme and Rosemary

Salt and Pepper

Saute the onion in olive oil

Add protein and veggies

Add the rest of the ingredients stir and set on medium for 30 minutes

Serve with warm crusty bread

and Voila… easiest, fastest, heartiest dinner is served…

Happy 39th Birthday To Me

I love carrot cake and every year for my birthday I bake one for myself.  While I want to sit outside on my patio and eat it alone and in solitude, I end up eating it with the kids and we all have a good laugh!


Not all carrot cakes are created equal either.  I happen to love this one because it has pineapple and coconut and walnuts in it.  Plus the frosting is too die for.

Let’s bake a Happy Birthday Cake shall we:


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1-1/2 cups canola oil
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1 cup well-drained crushed pineapple
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts
  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Additional chopped nuts


  • 1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
  • 2. Pour into a greased 13 x 9″ baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • 3. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Apple Cider Donuts—-Yes Please!!

I love apple cider and I miss my hometown (Buffalo, NY) maybe only for that reason, LOL.

These are delicious and messy but worth it, make them on a Sunday morning, sit outside with a cool breeze and a hot cup of black coffee and the New York Times and enjoy!!!


  • 1 and 1/2 cups apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 2 Tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup milk, at room temperature (I use almondmilk)
  • 1 teaspoon pure vanilla extract


  • 1 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon apple pie spice
  • 6 Tablespoons unsalted butter, melted


  1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. This takes about 20 minutes. Set aside to cool for 10 minutes.
  2. Preheat oven to 350°F. Spray your donut pan with non-stick spray. Set aside.
  3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
  4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the wet ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
  5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
  6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
  7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
  8. Donuts are best served immediately.

Enjoy these sugary yummies!!!!!