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Food & Recipes

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.