“Black & White” Chocolate Chip Cookies

Inspired by the traditional NYC Jewish bakery black and white cookies Black & White Cookies I decided try to make a chocolate chip cookie version!

They were beyond delish and I loved how pretty they look!

I started with my Chocolate Chip Cookies and separated the dough into two batches. I added a heaping tablespoon and a half of cocoa powder to one of the batches and mixed to incorporate. I then added 1/2 of white chocolate chips to the double chocolate chip dough. Roll each batch into a ball, cut in 2 pieces and then into four and then into 6 and so and and so forth until there is no more dough. So the same for the regular chocolate chip dough. You should have an equal number of pieces. Gently put together one piece of chocolate dough with regular dough and gently roll to incorporate.

As with traditional chocolate chip cookies, bake at 350 degrees for 9-11 minutes for large cookies and 8-10 for smaller cookies. (I always go for large 😊)

Fresh out of the oven! (Excuse the runaway chocolate chip!)

Enjoy!! They truly are delish!

Twice Baked Sweet Potatoes

4 medium-size sweet potatoes (avoid oblong shapes)

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 stick unsalted butter

1/4 maple syrup (good quality)

1/4 milk or heavy cream

Kosher salt and freshly ground black pepper 

Reusable piping bag and star tip ( Ateco 829 star tip)

  1. Preheat the oven to 375 degrees F.
  2. Scrub sweet potatoes under running water. Place the potatoes on a roasting tray and bake until tender, around 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting open lengthwise, gently separating. Scoop out the flesh using a large spoon (leave enough on the “shell” so the skin holds its shape) and reserve shells.
  3. Mix together on medium speed the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, maple syrup, and butter. Add milk slowly. Mix until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Set the potato skin bases upright on the tray and pipe in the mixture to the sweet potato skin. Alternatively, if you do not wish to pipe the mixture you can add with a spoon.
  4. Place the potatoes back into the oven. Bake 10-12 minutes.

Baked Three Cheese Mac n’ Cheese

A smoked gouda spread that I found in a gift basket gave me the idea for a three cheese ( gouda, mozzarella and cheddar) mac and cheese recipe.

The basket below I bought at CVS for 50% off in the Christmas Clearance aisle. It was originally $24.99, reduced to $12.49 and I had $5.00 in CVS rewards, so I only paid a little over $6.00 and the goodies were delish!

Ingredients

  • 1 pound small macaroni
  • ½ cup butter divided, plus extra for buttering the dish
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup gouda cheese 
  • 1/2cup mozzarella cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic power
  • 1 teaspoon dried parsley
  • Salt and Pepper to taste

Instructions

  1. Preheat oven to 350 degrees. Butter a 2 ½ quart or larger casserole dish.
  2. Bring 4 quarts and 1 tablespoon salt to a rolling boil. Add macaroni and cook until just al dente, about 6 minutes. Drain well. Do not overcook and do not rinse macaroni.
  3. Return pot to stovetop. Over medium heat, melt 6 tablespoons butter until foaming. Whisk in flour and cook until bubbling about 1 minute; should be a sand consistency.
  4. Whisk in milk and bring to boil. Remove from heat and stir in cheeses until melted.
  5. Fold in macaroni and stir until combined. Pour into prepared casserole dish.
  6. In a medium bowl, melt remaining 2 tablespoons butter in microwave. Stir in garlic and parsley. Add breadcrumbs and toss until evenly coated.
  7. Pour breadcrumbs over macaroni. Bake until sauce is bubbling and breadcrumbs have browned, 25-30 minutes.

Toffee Banana Nut Bundt Cake

Ingredients

  • 1 stick butter (unsalted) softened to room temperature
  • 1/2 cup canola or vegetable oil
  • 1/2 cup light brown sugar
  • 1/4 cup sugar 
  • 3 very ripe bananas, peeled and well-mashed
  • 1/3 cup toffee bits (plus more for decoration)
  • 1 large egg (lightly beaten and room temperature)
  • ¼ cup milk
  • 1 tablespoon vanilla extract
  • 3/4 cups all-purpose flour 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Glaze:

3/4 cup powdered sugar

2-3 tablespoons of milk or heavy cream

Squeeze of lemon

Instructions

  • Preheat oven to 350F and spray a bundt pan with baking spray or lightly grease and flour.  Set aside.
  • Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
  • Add oil and beat to combine.  
  • Mash bananas. Stir in mashed bananas.
  • Add eggs, milk and vanilla extract and stir until well-combined.
  • In a separate bowl, stir together flour, baking soda, baking powder, and salt.
  • Gradually add to wet ingredients until completely combined.  
  • Add in toffee bits.
  • Spread batter into prepared pan and bake on 350F for 30-35 minutes* or until a toothpick inserted in the center comes out mostly clean with few moist crumbs.  Allow to cool completely before drizzling with glaze.

Glaze Instructions:

Mix together all three ingredients, adding in milk gradually until you reach your desired consistency. Drizzle over completely cooled cake and top with extra toffee bits.

Enjoy!

Ringing in the New Year with Glazed Donuts!!

My family loved these donuts! They were super simple to make as well! I used canned biscuit dough, cut out the centers with small star cutters and then fried them a couple of minutes each side in vegetable oil. I made a glaze of a 1/2 cup of powered sugar, a squirt of lemon and a couple of tablespoons of milk.

I hope everyone has a very Happy New Year 2019!

Gingerbread Village & Holiday Treats!

I spent the holidays with strep throat and the flu…I didn’t even know you could get both at the same time! Baking is my favorite part of the holidays, so I was sad that my boys and I missed out on yummy homemade treats this Christmas. I decided to stay home all day today and bake….Orange Velvet Cake w/ Milk Chocolate Buttercream frosting topped with a Mini Gingerbread Village, a chocolate fudge tart, black & white cookies, brownies and pignoli cookies! I even made a loaf if white bread (not pictured). I am super tired, but the boys are happy and so am I! 😊

Free Museum Day sponsored by Smithsonian Magazine – September 24th 2016

Smithsonian Magazine sponsors Museum Day Live! annually. This year the free museum day takes place on Saturday, September 24th. Click on the link below to sign up and choose your museum!  

Free Museum Day
There are so many diffrent museums to choose from. This is a great family freebie. The site only allows two tickets per e-mail address, so you may have to use multiple e-mail addresses depending on the size of your family. I’ll be visiting the Intepid Sea, Air & Space Museum in NYC. 

Free Jiffy Mix Recipe Booklet

Jiffy Mix make great cornbread, but there is so much more you can do with it! Plus, who dosen’t love trying new recipes? Get some new meal inspo with this great freebie, a Free Jiffy Mix Recipe Booklet


If you want to start trying some cornmeal mix dishes before your recipe booklet arrives, try a few of my favorite kid-approved cornbread mix recipes below!

Disneyland Sweet Cornbread Recipe
Cheesy Corn Casserole
Hushpuppies – Copycat Long John Silver’s

Free Kid’s App! 


Butterfly Math Addition App is currently Free in the iTunes App Store! Butterfly Math Addition App. It is a fun and colorful beginning math app for pre-school aged children. 

The first day of Kindergarten is only a couple of months away for my oldest William. I am trying to keep keep him interested and engaged in learning during the summer months and this app is a great help! 

Give it a try soon, it probably won’t be free for long!