Sorry to yell, I just wanted to catch your attention! Yeah, you!

I have decided to move this blog to a self-hosted domain:

My new site has all the same content and, for now, looks the same!

So just change your bookmarks to or you could subscribe to the RSS feed from!

See you over there!

Southern Cornbread

The other night my mom made chili (one of my favorite meals ever!) and I decided to make some Jalapeno Cheddar Cornbread. I found the recipe a little while about and thought it sounded amazing. Plus, it’s made in a cast-iron skillet and my family just bought one. So I made it. Aaaand it didn’t turn out so good. It was my fault, though. The recipe called for buttermilk and I only had milk so I added some lemon juice to the milk. Apparently I added way too much because when I bit into the cornbread, all I could taste was lemon. I want to try to make it again, though, because I just think the concept sounds amazing!

The next night, we were having leftover chili. I really wanted cornbread so I made some plain cornbread from a recipe I’ve used a bunch of times. I made this cornbread for the first time several months ago but the pictures were so bad that I never posted about it! I made this several times this summer when we were in Maine. One night we had a big gathering and had a lot of chili so I made about 4 batches of this. Everyone who has is says that it’s the best cornbread they’ve ever had! I think it’s amazing, too. I always eat way too much whenever I make it!

This is so easy to make and tastes amazing :) I would definitely recommend it next time you have some chili!

Southern Cornbread

Recipe from Bakergirl (love this girl! check out all her amazing recipes)


5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup yellow cornmeal (I only had white but that worked fine)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (or milk with a little bit of lemon juice)
2 large eggs


  1. Preheat oven to 425°F. Butter an 8-inch-square baking pan.
  2. Melt the butter in the microwave and set it aside to cool.
  3. In a bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
  4. In a large bowl, whisk together the buttermilk and eggs. Add the melted butter.
  5. Gradually add the flour-cornmeal mixture and stir just until just combined.
  6. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted into the center comes out clean, 18 to 23 minutes.


Welcome Fall! Pumpkin Chocolate Chip Bars

This is my third pumpkin-related post! I constantly check out different food blogs (which is where I get all these wonderful recipes!) and everyone has been posting tons of pumpkin recipes. In the past, I haven’t made much with pumpkin besides pumpkin muffins but I’m enjoying using it in lots of recipes! I needed something to make for our church picnic and I decided on these pumpkin chocolate chip bars from Two Peas & Their Pod. They were really easy to make and turned out very not-dry and delicious!

I had a lot of fun at the church picnic. I was helping with some of the photography. They had set up a “photo booth” with props and stuff and I was covering one of the picture-taking shifts. After I was done, my family took a whole big goofy picture together. Then we got in line and got some food! I wasn’t that hungry because we had gone out to lunch at Logan’s. I really like Logan’s! Their rolls are insanely delicious. I usually get their sliders but today I got the steak salad thingy. It was so good! Actually I didn’t really like the steak, it was really tough, but there was lettuce, tomato, bacon, cheese, and hard boiled egg in there too. Yummy :) So anyways, I ended up sampling a few various casseroles and things like that, all of which tasted very good. And then I hit up the dessert table! There was a cheese-cake type thing with some berries on top which was yummy. Also there was a strange thing topped with whipped cream that I tried. It took my mom and me the longest time to figure out what it was but she finally did! It was ground up chips ahoy mixed with something to make it creamy. It had lots of mini chocolate chips mixed into it. It was really tasty! But I think my favorite thing was this peanut butter bar. It was a layer of brownie topped with a layer of peanut butter cookie with peanut butter chips with crushed recees on it! Oh goodness it was good. I didn’t talk to anyone who tried these pumpkin bars but I hope people liked them! My family did at least :)

At first I was a little thrown by the pumpkin taste…I haven’t actually had many things made with pumpkin that truly taste like pumpkin. But after several bites I decided I really liked it! When I got home from school today, I found that there’s only one of these left! I’d call that a success :)

Pumpkin Chocolate Chip Bars

Recipe from Two Peas & Their Pod

Makes 24 bars


2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips


  1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan and put a large piece of parchment paper in the pan, so that its sticking up on the sides of the pan.
  2. In a medium bowl, mix together flour, pumpkin pie spice, baking soda, and salt.
  3. Cream together butter and sugar on medium-high speed until smooth. Then add the egg and vanilla and beat until well combined. Add the pumpkin puree and mix until blended. The mixture will look somewhat “curdled.”
  4. On low speed, gradually mix in the dry ingredients until just combined. Fold in the chocolate chips.
  5. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
  6. Cool bars completely in pan (haha yeah…didn’t do this). Cut into squares and serve.

Good For You Pumpkin Banana Muffins

I know, I know, I’ve been posting lots of recipes of muffins and stuff. But these are really good! I made them with my littlest sister the other night and they were really easy to make and turned out delicious! We both loved them. Another reason to love these cookies, other than the fact that they taste delicious, is that they’re low calorie! I got the recipe from Gina’s Weight Watcher Recipes. She has a ton of delicious-looking recipes and I was excited to try some out. At 146 calories each, you definitely can’t feel bad about enjoying these (unless you smother them with butter haha).

So I have a thing about the word….moist. (Ahhh!) I really cannot stand the m-word. On all the recipes on this blog, I’ve been very careful to say that they were very “not dry.” But there really is no other word to describe these muffins besides…moise (cringe). I was really surprised that this recipe yielded such not-dry muffins since there’s only 2 tablespoons of butter. The only thing I would say about these muffins is that I would add some more spices next time. They tasted slightly bland right out of the oven. But these, like most of the muffins I make, get better as they age. I had one the next morning and it tasted a lot more flavorful! They’re so wonderful after they’re heated in the microwave for a few seconds.

I will absolutely make these again…and soon!

Pumpkin Banana Muffins

Slightly adapted from Gina’s Weight Watcher Recipes.

Makes 12 muffins.


  • Pam baking spray
  • 3/4 cup unbleached all purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 3 very ripe medium bananas, mashed
  • 1/2 cup pureed pumpkin
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar, unpacked
  • 1 large egg white
  • 1 large egg
  • 1 tsp vanilla extract


  • Preheat oven to 325°. Spray your muffin tin with Pam or use muffin liners.
  • In a medium bowl, mix together dry ingredients.
  • In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick.
  • Slowly add in the flour mixture and blend at low speed until combined. Don’t overmix!
  • Use an ice cream scoop to put the batter in the muffin tins. Bake for about 18 minutes, or until a toothpick in the middle comes out clean.
  • Enjoy! With butter :D

Peanut Butter Pretzel Chocolate Chunk Cookies

I joined film club at school! I’m really excited about it because I love watching movies and want to be able to be exposed to a lot of different movies. We had our first meeting the other day and watched Memento. I’ve watched that movie three times now and I still get confused! It’s shot in flashbacks and the whole story is told backwards. They use a mixture of black and white and color shots and it’s just really intriguing.

I wanted to make cookies to bring to film club and decided on these delicious peanut butter pretzel chocolate chunk cookies! I may have mentioned before that I’m not really a fan of peanut butter cookies- most of them taste kinda dry to me and I don’t like how most of them are flat. But I found a recipe for puffy peanut butter cookies with chocolate chips on How Sweet it Is and knew I had to try them! I started gathering the ingredients and realized that I didn’t have any chocolate chips but I had a bunch of Dove chocolate I knew I wasn’t going to eat (I love Dove chocolate but I’d rather eat baked goods than plain chocolate), so I cut them up and used them in these cookies! Then I decided to mix in pretzels to add a salty crunch!

Honestly I think these are some of the best cookies I have ever made which is saying something! They finished baking around 11pm and I was just standing in the kitchen munching on the warm, delicious cookies.  The cookie itself was so soft and delicious and the Dove chocolate chunks made it just spectacular. I loved the salt from the pretzels and the crunch it added. I will absolutely make these again! I got great reviews from everyone who had them (I made a ton so I gave a lot away at school). I would totally recommend that you make these. And SOON!

Oh and I took these pictures with a 50mm Canon macro lens I borrowed from my photography class. Oh my goodness! I LOVE this lens! I would absolutely buy it if I had you know…like $300 to spare. But I’m definitely going to be borrowing this a lot this year!

Peanut Butter Pretzel Chocolate Chunk Cookies

Recipe from How Sweet It Is :)

Note: The original recipe says it makes 18 cookies. But I got about 24. It just depends on the size you make them.


2 cups all-purpose flour

1/2 teaspoons baking soda

8 tablespoons of salted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 1/2 cups chopped Dove chocolate pieces (or chocolate chunks if you don’t have Dove)

1 cup pretzel pieces (use the square waffle pretzels)


Preheat oven to 325 degrees. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second intervals until melted. Let cool completely.

Unwrap the pieces of Dove chocolate and cut each square into 4 pieces. Break each pretzel into 3-4 pieces each and set both of these aside.

In a medium bowl, mix together the flour and baking soda. In a large bowl, cream together the cooled butter and peanut butter along with the sugars until well combined. Mix in the egg, egg yolk, and vanilla until combined. Gradually add in the flour mixture and mix until dough forms. The dough is really dry so you may need to use your hands to get it completely formed. Stir in the chocolate chunks and pretzel pieces.

Use a medium ice cream scoop to form the dough into balls. Place them on a cookie sheet about 2 inches apart and bake for 10-11 minutes (keep them soft!)

Let them cool completely and enjoy! Or stuff hot, gooey cookies into your mouth and imagine you’re in heaven :)

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