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Welcome to my first post of what I hope will become a very fruitful resource for people seeking easy, fresh, quick recipes for every night, entertaining nights, family dinners, take-alongs, baking, and “Dumpster Dishes” (getting rid of what’s in the fridge and cupboard so nothing goes to waste!).

As time goes by, I’ll develop more categories for posts, and as with life, not everything will fit into a category I’ve created! (But isn’t that half the fun???)

I’ll share my own recipes with you all, and welcome the constant feedback and growing wealth of knowledge of you, the true foodies of the world!

For starters:

Here’s a great recipe I made recently, from the ever fabulous Better Homes cook book, with my own substitutions and additions!

Cappuccino Crinkle Chip Cookies


2Tbsp  softened butter
1  cup packed brown sugar
2/3  cup unsweetened cocoa powder
1  tablespoon instant coffee granules (I use 2 packets Italian Roast Starbucks VIA ReadyBrew)
1  teaspoon baking soda
1  teaspoon ground cinnamon
2  egg whites
1/2  cup nonfat yogurt
1-1/2  cups all-purpose flour (you can use gluten free also, works great)
1  cup granulated sugar (don’t worry, not going into recipe, only for dusting)

(I also added 1/2 to 1 cup peanut butter chips at the end of mixing.)

1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, beat for 4 minutes (trust me, this is a secret technique that will change your cookie life).  Add cocoa powder, coffee granules, baking soda, and cinnamon, beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in the flour in 3-4 batches. Don’t over mix after last batch. Stir in chips.

2. Place granulated sugar in a wide mouthed bowl (too small and you can’t work very well). Drop dough by heaping teaspoons into sugar and roll into balls till covered well. Place balls 2 inches apart (seriously, don’t skimp on this or they’ll bleed together) on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32.

Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

And here’s the link to their version:

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