Alissa’s Birthday Cookies

1{Chocolate Chip Cookie Dough Frosted Chocolate Chip Cookies-Whew! I knew Alissa’s Birthday Cookies was a better title} My dear friend has a birthday in just a few short days, when thinking about celebrating a friends birthday I always think,… hmm what is their favorite?! One of Alissa’s favorites is cookie dough so searching around my recipe book {ahem pinterest} I got an idea, Chocolate Chip cookies frosted with cookie dough! Sally’s Baking Addiction had a recipe for cookie dough cookie sandwiches. I used her cookie dough frosting recipe and my cousins Janell’s recipe for the cookies. These were worth the “sweet cheat” I just used on my “8 week challenge” 7

Happy Birthday Alissa! Thanks for the inspiration, and I have a vat of leftover {real} cookie dough coming your way, along with these cookies! alissa bday cookiesAlissa in one of her favorite places this summer {cape cod


Alissa's Birthday Cookies
a chocolate chip cookie crispy on the outside, soft in the middle frosted with cookie dough frosting
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For Cookies
  1. 2 C shortening (Crisco)
  2. 2 C brown sugar
  3. 1 C sugar
  4. 4 eggs
  5. 2 tsp vanilla
  6. 2 tsp salt
  7. 2 tsp soda
  8. 4 1/2 C flour
  9. 2 1/2 C chocolate chips
For Frosting
  1. 1/2 C butter, softened
  2. 3/4 C brown sugar
  3. 1 tsp vanilla
  4. 1 C flour
  5. 1/2 tsp salt
  6. 1/4 C milk
  7. 1 C mini chocolate chips
  1. Make cookies and bake at 375 for 7-9 minutes depending on oven temp.
  2. For Frosting, beat butter
  3. add brown sugar
  4. add vanilla, flour, salt
  5. then add milk until creamy
  6. fold in chocolate chips
Adapted from Sally's Baking Addiction {& Janell :)}
The Rustic Pear


Lemon Kale Chips

k 003I love lemon, so adding lemon to Kale sounded like a must-try! You do have to be careful not to leave your kale “saturated” or sitting in the oil/lemon mixture or they will not become crunchy during baking…its more like soggy spinach. {I know from experience x2} They make a great snack for anyone craving a munchy but a healthy alternative to potato chips. k 002

Lemon Rosemary Kale Chips
sweet & salty...and crunchy!! Satisfies your munching the health way!
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  1. 2 tsp olive oil
  2. 1/2 lemon freshly squeezed
  3. 1/2 tablespoon pepper
  4. 1/2 tablespoon sea salt (or kosher salt)
  5. 2-3 cups of Kale
  1. Mix olive oil with lemon juice
  2. Break your Kale off the center stem
  3. Toss Kale in oil/lemon mixture until evenly coated, noticed not to leave it to "saturated" or your kale will become soggy in the baking process
  4. Lay out on parchment paper and baking sheet with minimal overlapping
  5. Bake for 15 minutes or until ends of Kale start to turn brown/crunchy.
The Rustic Pear

Roasted Rosemary Carrots

c 010

 My friend Hannah posted some inspiration for me, so here’s the first of some more vegan/healthy recipes. It couldn’t be happening at a better time! I going for the goal and challenging myself with the 8 week challenge! …And teammates remember…I am very competitive! {now lets hope I keep up the motivation to stay competitive!} :) I was at the Garlic Press for lunch the other day and tried their version of rosemary carrots, here’s my version. You could probably roast these in the oven just as easy but I decided to roast them on the grill for the extra flavor, plus I’m ready to be grilling! Note: when “roasting” them on the grill you have to be very careful to not turn your skinny carrot vertical or it will be “roasting” with the coals! :)

I started with a pound of carrots. Wash and peel them 

 c 001


Bring a pan of water to boil and then add whole carrots. Boil until tender, not mushyc 011


Drain. Cut carrots in 3 inch slices c 004Prepare your glaze {Recipe below} and brush on individual carrot  slices. c 005

Grill Carrots for 10-15 minutes, sprinkle extra rosemary on carrots while grilling. c 006and Enjoy! c 008


Roasted Rosemary Carrots
a fresh taste of spring, grill roasted for extra flavor
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  1. 1 pound carrots
  2. For glaze
  3. 4 tablespoon olive oil
  4. 1 tablespoon brown sugar
  5. 1 tsp rosemary, plus a little extra for sprinkling
  1. Peel carrots
  2. Bring water to boil
  3. Boil carrots until tender, not mushy
  4. Cut carrots in 3 inch slices
  5. Grill for 10-15 min, be careful not to drop your carrots down the grill grate! :) Sprinkle a little extra rosemary while grilling.
The Rustic Pear



{Individual} King Cakes

kc 1 A memory I always have at my previous job is someone always bringing in “King Cake” from Great Harvest  complete with the baby, so this year even though Fat Tuesday is over I plan to bring “individual” King Cakes for everyone. Only one has the baby in it… I am sure hoping the little plastic thing didn’t melt baking it in the oven! kc 4I tried to mark it so I know which one it is but quickly lost track after all the frosting and sprinkles everywhere. Have any of you baked a baby in  a cake before? Any Tips? :) Even if you aren’t making King Cake, these cinnamon buns are scrumptious! kc 6

{Individual} King Cakes
Yields 12
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For the rolls
  1. 6 Cups Bread flour
  2. 1/3 Cup Sugar
  3. 1 1/2 tsp salt
  4. 1 1/2 Tbsp yeast
  5. 2 eggs, at room temp
  6. 1/3 Cups butter, melted and cooled
  7. 2 Cups milk at 120 degrees F
For the Filling
  1. 1/4 Cup butter, softened
  2. 1/2 Tbsp cinnamon
  3. 3 Tbsp sugar
  4. 2 Tbsp brown sugar
For the Frosting
  1. 1 1/2 Cup powdered sugar
  2. 1 Tbsp milk + add more until you reach desired consistency
  3. 1/2 tsp vanilla
  4. 1/2 tsp almond flavoring (optional)
  1. In a mixer combine 4 cups of the bread flour, sugar, salt, and yeast.
  2. Heat milk to 120 degrees add to flour mixture with eggs, butter, and milk.
  3. Stir with paddle until combined then add 2 cups of remaining bread flour.
  4. Switch to dough hook and beat for 5-6 min
  5. Spray a large bowl with cooking spray, add dough cover with towel and set in warm place to rise.
  6. In about 45-50 min dough should be rising (doubled in size) punch down on to a oil based counter.
  7. Use oil on rolling pin and roll out 24x12 inch onto counter.
  8. Cover completely with softened butter then top with cinnamon in sugar.
  9. Fold rectangle in half so it is more "square", with a pizza cutter cut into strips about 1/2-1 inch in size.
  10. take the strips and twist them at the ends, then roll in a pinwheel and set onto greased cookie sheet (or sil pat mat)
  11. Bake at 375 degrees for 10 minutes or until rolls start to brown at top.
  12. You may have to push middle of your pinwheel back down before cooling so you don't have "mountain" rolls.
  13. Drizzle with frosting. {and sprinkles of course!}
  1. if you aren't planning ahead {like me} and your eggs are not at room temp you can run warm-hot water over them until they feel "room temp"
Adapted from The Kitchen Addiction
The Rustic Pear

Poppyseed Bread

12 finishThis is one of my favorites that my mom has always made, it is a quickbread so you don’t have to let it rise or use your biceps to knead- which is nice, especially for me who is lacking in the bicep area. 

lightly whisk your eggs

Beat your eggs with whisk


add your sugar

add your sugar

add milk, oil, & flavorings

add milk, oil, & flavorings

combine with whisk until fully incorperated

combine with whisk until fully incorperated

then add flour, salt, baking powder and poppyseeds

switch to a large spoon and combine

switch to a large spoon and combine 

stir until flour is combined and there are no lumps left
stir until flour is combined and there are no lumps left

pour into 2 ungreassed bread pans  {or 6 small bread pans}

pour into 2 ungreassed bread pans
{or 6 small bread pans}


Bake at 350, for 50-60 minutes {do the toothpick test}

Bake at 350, for 50-60 minutes {do the toothpick test}

prepare glaze {powdered sugar, vanilla/almond flavoring, and orange juice}

prepare glaze {powdered sugar, vanilla/almond flavoring, and orange juice}

Cool completely, then add glaze over bread

Cool completely, then add glaze over bread

Mmm mMM  freshly glazed bread

Mmm mMM
freshly glazed bread

cut in slices & enjoy!

cut in slices & enjoy!

Poppy Seed Bread
a moist quick bread that will be a winner at any family gathering!
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For the Bread
  1. 3 beaten eggs
  2. 2 1/2 Cups sugar
  3. 1 1/2 Cups milk
  4. 1 1/2 Cups oil
  5. 1 tsp vanilla
  6. 1 tsp almond flavoring
  7. 1 tsp butter flavoring
  8. 3 Cups flour
  9. 1 1/2 tsp salt
  10. 1 1/2 tsp baking powder
  11. 1 1/2 tsp poppyseeds
For the Glaze
  1. 3/4 Cup powdered sugar
  2. 1/2 tsp vanilla
  3. 1/2 tsp almond flavoring
  4. Add orange juice {a must} until right consistency to glaze
  1. Combine eggs, sugar, milk, oil & flavorings
  2. Add flour, salt, baking powder, & poppyseeds
  3. Put in 2 bread loaf pans or 6 small bread pans
  4. Bake 50-60 min @ 350 degrees {toothpick test} or 325 degrees for dark pans
  5. Cool in pan
  6. Prepare glaze and pour over warm bread before removing from pan
Adapted from my mom :)
Adapted from my mom :)
The Rustic Pear

Sausage Biscuit & Gravy Breakfast Casserole


SOOC (12 of 12)edit

Hi friends! I’m still trying to get my links and everything up over here at the new webhosting site… But with out further delay I’m going to keep posting some recipes-because I have many to share and I want to get making some more! If my links and some things don’t work around here right now, that’s why- still trying to get techy with some of this frustrating stuff! :)

Enjoy this easy make ahead Breakfast Casserole, my family found it to be a yummy one!

Sausage Biscuit & Gravy Casserole
an easy make ahead casserole that the whole family will enjoy
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  1. 1 pound browned sausage
  2. 1 pkg sausage flavored gravy mix
  3. 1 cup shredded cheddar cheese
  4. 3 eggs
  5. 1/2 cup milk
  6. 1 pink heavy cream
  7. salt & pepper to taste
  8. 1 tsp minced onion
  9. 1 can (16.3oz) biscuits
  10. bacon (optional)
  1. Grease 9x13 pan
  1. biscuits, cut in 1" pieces
  2. sausage
  3. shredded cheese
  4. eggs, milk, cream whisked together
  5. salt, pepper & minced onion
  6. gravy mix per pkg instructions
  7. Refrigerate overnight, in the morning bake at 350 degrees for 1 hour, top should be slightly brown.
  1. Optional: sprinkle fried bacon over top!
Adapted from The Road to Domestication
The Rustic Pear


Make Ahead Breakfast Sandwich


Today I’m off {due to the weather} so I’m trying to get caught up on some things. One thing I’ve been wanting to do for awhile now is make ahead breakfast sandwiches. I’m horrible at eating breakfast, the best meal of the day, and so I’m hoping that making them ahead will be a solution! They are super easy and don’t even really need a recipe. 

For my sandwiches I used ham & cheese on {100 calorie} english muffins and then baked the eggs in the oven for 10-15 min at 350.  Freeze them and when ready to eat microwave at 50% power for 1 min, flip sandwich and then continue cooking for 1 min on full power. {source} Now I’ve got breakfast for the week! 8401596

Cookie Dough Pops


My idea on New Years resolution’s, pick one that is actually attainable for you…most likely I won’t remember come June what my new years resolution was, especially if it was to give up chocolate/sweets, etc because I would have already broken it by then! I can live without chocolate {for a day} I’m more a salty fan but who can resist cookie dough and eggless cookie dough to boot, and then dipped in a creamy milk {or dark if you prefer} chocolate coating! Ahh yum, I thought I was full of sweets after this Christmas season but now I’m craving one of these.
Enjoy! Have a safe & Happy New Year! 

Source: Bakerella 7845581