The Fluffiest Snickerdoodle Cookies


Thank you everyone who has sent me recipe requests! I will try as often as possible to cook/bake your requests. Here is my first one‚ĶSnickerdoodle cookies, a ¬†classic favorite. These are my all time favorite cookies and I finally perfected my recipe to make them extra “fluffy”, just as they should be! For those who have a recipe you would like to learn how to cook/bake please email me at:

Yield: 2 dozen

1 cup butter; softened or at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs; room temperature
1 tsp vanilla extract
3 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

For the cinnamon-sugar coating
1/4 cup sugar
2 tsp cinnamon

1. Preheat oven to 400 degrees F. In a mixing bowl, cream butter, sugar, eggs, and vanilla. Once creamed, add flour (one cup at a time), cream of tartar, baking soda, and salt. Let sit in refrigerator for 15 minutes.
2. In the meantime, in a small bowl mix cinnamon and sugar. With a mini ice-cream scooper scoop dough balls and place in cinnamon sugar bowl. Roll balls in mixture until coated well. Place on an ungreased cookie sheet 2 inches apart (because they will get a lot bigger!) and bake for 8-9 minutes. Transfer onto cooling rack until cooled completely. The cookie will look undercooked but it will cook a little more as it cools.

Peanut Butter Stuffed French Toast


I came up with this creation today when I was debating on whether or not to have a piece of toast with peanut butter or to make french toast for why not combine the two?!

Yield: 4

4 pieces of bread (I used whole wheat and removed the crust)
2 egg whites
1 whole egg
2 Tbsp peanut butter
2 Tbsp almond milk
1 tsp vanilla
1 tsp cinnamon
1 Tbsp buter
2 tsp (or more!) powdered sugar
3 Tbsp maple syrup

1. Heat a large skillet on medium heat. In a medium bowl, beat eggs, almond milk, vanilla, and cinnamon. With a butter knife, spread each piece of bread with peanut butter. With a fork, poke bread and place in egg mixture for 20 seconds on each side until well coated. Butter skillet and place each piece of bread to cook for 3 minutes on each side. Coat with maple syrup and sprinkle with powdered sugar!

Peanut Butter & Honey Energy Bites


If you like oatmeal raisin and peanut butter cookie dough, you will love these! Plus, they are healthy for you and packed with protein. My go-to snack during the mid-day if I need some energy before I workout or if I have a sweet tooth is usually granola bars but I think I found my new snack. These no-bake bites only take minutes to make!

Yield: 4 (my recipe only makes 10 bite size balls so you might want to double the recipe)

1/2 cup oatmeal
1/4 cup raisins
1/4 cup roasted cinnamon almonds; crushed
1/4 cup honey
1/4 cup peanut butter
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup ground flax seeds

1. Mix all ingredients in a medium sized bowl. With a mini ice-cream scooper,scoop dough and roll into golf ball shapes. Place on a plate and refrigerate for 15 minutes until they are firm. They are great for a grab and go snack if your on the run at work!

Banana Nut Bread Oatmeal


Love banana nut bread? Try this healthy spin on an oatmeal!

Yield: 1-2 (depends on how hungry you are!)

1 cup milk or almond milk (unsweetened, vanilla flavored)
1/2 cup oats
1 tsp vanilla extract
1 tsp cinnamon
1 tsp brown sugar
1 Tbsp honey
1 Tbsp roasted walnuts
1 banana

1. In a medium saucepan, add milk, oats, vanilla, cinnamon, brown sugar, and honey. Let simmer and stir constantly on medium heat for about 7 minutes. Then add in 1 tsp of walnuts and half of banana (you can slice or chop it). Continue stiring for another minute or 2 until oatmeal thickens. Top with rest of walnuts, sliced banana, drizzle of honey, and a dash of cinnamon. Done! Healthy and tastes just like banana nut bread!

Maple Cinnamon Roll Cookies

cin roll cookies

Yield: 3 dozen

2 cups all-purpose flour
1/4 cup white sugar
1 cup salted butter; chilled and cubed
1/4 cup maple syrup
3 Tbsp chilled water

2 Tbsp white sugar
2 Tbsp brown sugar
4 tsp cinnamon

1/4 cup maple syrup

1. Combine flour and sugar in a medium bowl, mix and add in butter. Mix until dough forms small, pea-sized pellets.
2. Add chilled maple syrup and 2 Tbsp water, and mix until dough can be formed into a ball. DO NOT overmix, or the dough will become tough.
3. Spereate dough into 2 disks. Wrap each disk in plastic wrap and place in refrigerator for 1 hour or until firm.
4. To prepare filling, mix sugars and cinaamon in a small bowl and mix with a fork; set aside. Preheat oven to 350 degrees F.
5. Using a floured surface and rolling pin, roll out dough in the shape of a rectangle 10 inches wide and 15 inches long and about 1/8 inches thick. Sprinkle dough with half of the sugar filling.
6. Starting with the smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough.
7. Using a sharp knife, cut 1/4 inch slices from each roll. Place sliced cookies in an ungreased cookie sheet 1 inch apart from eachother. With a brush, lightly brush tops with maple syrup. Bake for 15 minutes or until golden brown.