Sunday, May 14, 2017

Sprinkle Sugar Cookies

I really wanted to make sugar cookies, so I asked my mom for a good recipe. She told me about a recipe by Joy the Baker and told me it was really good. It was a super easy recipe to follow, and was very simple. The recipe tell you to stir the sprinkles into the batter, but I did not do that. Instead I let the cookies chill in a log, then I put the sprinkles onto an empty baking pan. I then rolled the whole cookie dough log in the sprinkles, and made sure it was completely covered, except the ends. I then cut it into 1/4 inch thick rounds, with the springs coating the rims of the cookies. I baked them for the called for time, and they were perfect. They were firm, but gooey. I am going to continue to make this recipe in the future because it was great. It also made a good amount of cookies. If you wanted to make a smaller batch, or save them for later, leave the un-sprinkled coated log in the freezer to enjoy later. I would highly recommend these amazing cookies! Here is the link to the recipe .

Monday, April 24, 2017

Summer Lemonade

With a month left of school, summer is fast approaching. I was thinking about how much I love summer, when I thought about how much I miss summery treats. I remembered making lemonade with lemons from the tree in our front yard. I though about how great the cold, tart treat was during the warmest months. I decided I was going to write this weeks blog post on homemade lemonade. I like to use a recipe that consists of water, lemon juice, and sugar. I found this recipe at and wanted to share it. Combine 1 cup of fresh squeezed lemon juice and 6 cups of water. Then add in 1 cup of sugar. This lemonade is best served cold, but can also be served at room temp. I hope you all make this lemonade and enjoy it very much!

Sunday, March 5, 2017

Banana Chocolate Chip Muffins

These banana muffins are amazing! They are very moist, and don't take too long make. You can make them two different ways, with or without chocolate chips. I made a double batch, and did half chocolate chip, half just banana. Both were delicious, but my favorites were the ones with the chocolate. I made the banana base all together, then scooped twelve of the muffins into the containers, then added the amount of chocolate chips for a single batch to the remaining batter. Then I provided to scoop the rest of the batter into the remaining twelve muffin tins. I baked them for the required time, but they still didn't look brown and crispy, but when I tested them, they were perfect. So make sure you cook them for the required time, not until they are golden brown. Here is the link to the recipe! Enjoy! Recipe

Saturday, February 25, 2017


On Wednesday, I made the best brownies ever. They had a nice crisp outside, with a gooey inside. They were very chocolaty, and involved almost no mess, with the exception of the egg I dropped on the floor. These brownies are amazing. They are perfect for any summer, or winter get together, or just make them for fun. They are really simple, but turn out amazing. If you want to be really creative, put the brownie batter into the normal pan, but then put normal sized marshmallows on top, covering the whole thing. Bake for the assigned time, and enjoy your smores brownies! Another great way to uses these brownies is make them into an ice cream sandwich. For this, use a 9 by 13 baking pan, but the same amount of batter. Once the brownies are cooked, cut them into squares, and put a scoop of ice cream on one, then place another brownie square on top. Hope you enjoy these brownies!

Monday, January 23, 2017

Slow Cooked Cookies

Last week my friend Charlotte and I were hanging out at my house when we decided we really wanted to make chocolate chip cookies. We asked my mom, but she said no. "Please!" we begged , as we were looking up a recipe. She finally agreed to let us make them, but told us that Charlotte was leaving in forty five minutes, so we had to go fast. We rushed around the kitchen frantically grabbing the ingredients, once we had every thing, we split up the work, I would combine the dry ingrediants, and she would do the wet. We quickly scooped them into balls with ice cream scoopers, then hurriedly put them in the oven to bake. We set the timer on the oven for the given 15 minutes, then started watching a tv show. BEEP BEEP BEEP BEEP. We excitedly rushed to the oven, ready for warm, freshly baked cookies, but instead we found them still in the circle, just slightly more melted. We assumed that they "Just took awhile to melt, then were cooked really fast.". We optimistically set the timer for ten more minutes, and continued watching tv. When we checked them again, literarily nothing had changed. We let them keep cooking, and went back to watch the show. Shortly later, the doorbell rang and Charlotte had to leave. My mom walks into the kitchen, looks in the oven and says, "Why are they in the bottom oven, its not hot, the top one is the one you guys pre heated."
Right then, everything made more sense, I suddenly remembered making the decision to use the upper oven, then putting them in the more used bottom one instead.
In the end the cookies were eventually finished, but they cooked for probably forty five minutes total.

Monday, January 16, 2017

Lemon Bars!

Although many people may consider lemon bars the most perfect summery treat, they are still amazing, or maybe even a little bit better, in the middle of the winter. As you sit in your house, listening to the rain splash on your roof, you try to remember the summer -- sitting in the warm outdoors, while sipping on ice cold lemonade. If you are like me, you try to capture the essence of the warm months. Since e swimming in the ocean or sitting by the lake are very terrible winter activities, you resort to the most summery flavor, lemonade. The perfect balance of lemon flavor, yet not overwhelmingly sour is hard to find, but these lemon bars are just that. The flakey crust is amazing, but not as good as the filling. It is bright yellow, lemony but sweet, with a light dusting of powdered sugar on top. If you want to make these lemon bars, follow this recipe by Ina Garten, that will surely make your winter more summery. 

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Watch how to make this recipe.
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Copyright 1999, The Barefoot Contessa Cookbook

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Sunday, January 8, 2017

Birthday Breakfast

My birthday was over winter break. And for lunch, I wanted to go to this restaurant in Oakland called Duchess. It was really around 2:00, but my favorite food to get at restaurants is pancakes. I looked over the menu and found something called the pink pancake. It is a pancake, turned pink by huckleberries, with a berry sauce, and pink whipped cream. I saw it and knew immediately that i wanted it. I ordered it and it was amazing! it was super light and fluffy! It was thick and the sauce was really good. it was probably the best breakfast i have ever had. Anyways, i recommend this restaurants and breakfast to any one!