Monthly Archives

October 2013

Food & Recipes

Peanut Butter and Honey Cookies

I’ve always been a sucker for peanut butter cookies. So when the carrot cake cupcakes I attempted last week were a huge fail, I thought I’d make the classic cookie. Except these peanut butter cookies have honey in them! I figured the honey would be a delicious addition since I’ve always loved PB on toast with a little honey on top. I added a little Halloween festivity by sprinkling orange crystal sprinkles on them!


Recipe from Hungry Brownie


1 18 ounce jar of crunchy peanut butter
1 cup firmly packed brown sugar
1/2 cup honey
1 1/4 cups all-purpose flour
1 teaspoon baking soda
2 large eggs
2 teaspoon vanilla extract


Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. (I sprayed mine with Baker’s joy)
On a low speed, beat the peanut butter, brown sugar, baking soda, and honey. Blend for a minute until mixed, then slowly add the flour and mix well.
Add the eggs and vanilla. Mix on low speed until just blended, about 25 seconds.
Scoop the dough (about 2 tablespoons) onto the baking sheets with 1 to 2 inches apart. Do not press down on the dough.
Bake one cookie sheet at a time for about 13-15 minutes or until slightly brown. Remove from the oven and let cool on baking sheet for about 5 minutes, then transfer for a cooling rack to completely cool.

Enjoy your cookies! Or, you can be like me and take them into work for everyone else to enjoy.

Food & Recipes

Strawberry Cheesecake Cookies


I’ve been wanting to try a new cookie recipe lately opposed to the same old chocolate chip. These were actually supposed to be raspberry, but I couldn’t find the raspberry muffin mix that the original recipe called for, so I opted for strawberry. Mixing this together was a cinch! I’d recommend this recipe to anyone who is afraid of baking from scratch. What I ended up with was a very soft cookie that’s very tart. I could definitely taste the muffin mix. I’d definitely consider this a breakfast cookie! ..You know it’s okay to eat cookies for breakfast. Hopefully everyone at work eats them up tomorrow!

Adapted from Dessert now, dinner later!
– 4oz cream cheese
– 1/2 cup butter flavored Crisco (shortening)
– 1/2 cup brown sugar
– 1 large egg
– 1/2 tsp vanilla
– 2 (7oz) packages Martha White Strawberry Muffin Mix
– 1/2 cup all-purpose flour
– 1 cup white chocolate chips

Cream the cream cheese, Crisco, & brown sugar together. Add the egg & vanilla. Blend.
Add muffin mix & flour. Mix until just incorporated.
Fold in white chocolate chips. Scoop a heaping tablespoon with an ice cream scoop and line one a sprayed cookie sheet.
Bake at 325°F for 10 – 12 minutes.

Makes approximately 2 dozen small cookies.

Fashion & Style

90’s Chic


Dress: Forever 21 | Jacket: Have had it since middle school. So it’s vintage? | Hat: Urban Outfitters | Knee socks: Karmaloop | Shoes: Lita copycats from

Shooting these photos was a bit rushed now that the days are shorter. Boo! I raced home after work and frantically tossed clothes around trying to find something to pair with the knee socks that I’ve only worn once. An interesting concoction of clothing is what I came up with. I look straight out of the nineties with the denim jacket, floral, and socks. The jacket is actually a piece I’ve kept since middle school! Proof that you really should invite your friends over when it’s time to clean out the closet.