garlic cheddar biscuits

after a short hiatus due to a forgotten password I’m back and have resolved to blog more!

first things first, I made these delicious cheddar biscuits for my family a couple of weeks ago and have since remade them.  that’s the sign of a good recipe! when I can’t wait to remake something I know it must be blog-worthy!

I served these with chili and then again with potato soup.  I’m planning to serve them as part of a breakfast sandwich with eggs and veggies inside, too.

apparently they’re fashioned after red lobster’s garlic cheddar biscuits. they’re delicious

garlic cheddar biscuits

(recipe found at


2 cups of flour

1 tablespoon baking powder

2 teaspoons sugar

1/4 teaspoon salt

1/2 cup melted butter or margarine

1 cup milk

3/4 cup shredded cheddar cheese (old/aged works best)

1/4 cup margarine

1 teaspoon garlic salt




Preheat oven to 450 degrees. Combine flour, baking powder, sugar, and salt then stir in milk and butter just until moistened. Mix in the grated cheese. Drop batter by tablespoon on lightly greased cookie sheet. Bake buscuits for 6 minutes. Remove biscuits, drizzle with garlic butter and return to oven for another 6-7 minutes, or edges are golden. Serve and enjoy!


Apple Crumble Muffins

Last weekend I woke up early on Sunday morning and made these muffins.  I wasn’t sure how they’d turn out because I made a few substitutions (sour cream and apple juice) and added some spices and wasn’t sure how that would effect the recipe.  Result: I needn’t have worried- they were quite a hit!  They didn’t even last until dinnertime!  The muffins themselves are not too sweet [because it’s a muffin, not a cupcake!! right?] but the crumbly delicious topping adds a nice sweetness [because a little lovin’ on top never hurt].  These puppies are definitely on the “bake again soon” list.


Apple Crumble Muffins

Muffin Ingredients:

2 cups flour (feel free to make one cup WW if you’d like!)

1 tsp. baking soda

1 tbsp. baking powder

1/2 tsp. salt

1 egg

1/3 cup honey

3/4 cup plain yogurt (or sour cream)

1/4 cup apple cider (or apple juice)

1/4 cup butter

1 tbsp. cinnamon (I added other assorted delicious spices too! like ground cloves and allspice and ginger at about 1 tsp each)

2 cored, sliced apples

topping ingredients:

1/4 cup of flour

1/4 cup oats

1/4 cup pecans (or walnuts)

4 tablespoon cold butter

6 tablespoon brown sugar



Mix together muffin ingredients and spoon muffin mix into about twelve to sixteen greased muffin cups (I made twelve muffins because I wanted big tops but the topping ended up melting and making quite the mess in the oven..oops!).  I would recommend placing a cookie sheet underneath your muffin pan to avoid such problems in the future.  spoon the crumble mix on top and bake at 375 for approximately 20-25 minutes.  Enjoy!!

(adapted from friday delights)


Double Chocolate Brownie Cookies

These cookies are very similar to the world peace cookies that have appeared all over the web (they are just lacking fleur de sel).  The idea is that these cookies are so good that they have the power to single-handedly create world peace.  I didn’t buy it at first but after tasting one they might just be onto something…

These cookies are (and I quote)  “heaven on earth”, “to die for”, “possibly the best cookies I have ever had”.  Needless to say my housemates were into these cookies in a big way.  I was skeptical as to how they would turn out because they weren’t as solid as most cookies but any concerns or fears subsided once I took the first batch out.  They looked amazing! Chewy and moist…mmmm…everything I love in a cookie!  The key is to not bake them for too long.  It’s actually probably better that this particular recipe is even slightly under baked.  Okay okay, enough chatter..let’s get to the recipe!

Double Chocolate Brownie Cookies


2/3 cup shortening (I used margarine)

1 1/2 cups packed brown sugar

1 tablespoon water 1 tablespoon vanilla extract

2 eggs

1 1/2 cups all-purpose flour

1/3 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups semisweet chocolate chips (I only used 1 1/2 cups and there were lots! I may even use less next time)


In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2” apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.

(Adapted from allrecipes)

Hello world!

I finally made it! my dad was nice enough to purchase this little plot of internet for me for christmas and I am shamefully only getting around to posting now.  My first order of business will be to post some of my “greatest hits” (aka recipes that are big hits with my family and friends).

Caramel Walnut Upside Down Banana Cake

This cake is super easy and delicious! I have never been able to get it to look like the photos on other blogs but once you taste it none of that matters.  I used a 9 x 13 rectangular pan and was glad I did despite the original recipe’s recommendations.

1/2 cup butter
1 cup brown sugar
3 tablespoons corn syrup
3/4 cup walnut halves or pieces

1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 teaspoon vanilla extract


Spray a 9 x 13 rectangular cake pan with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs, then mashed bananas, sour cream, and vanilla. Beat in dry ingredients until combined. Carefully spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 40 to 45 minutes. Cool 15 minutes.  Place platter over pan.  Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set.

(Adapted from smitten kitchen)