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No Bake Cookies

No-Bake Cookies have been one of my favorite treats forever. They have a lot of different names. My friend’s family even calls them kitty litter cookies because of how they look. Chocolate + Peanut Butter + Oatmeal is an amazing mixture, though, and I just felt like it so I made them! This recipe only made twelve. You can double it to get two dozen, but that would have been way too many for just me and my dad. I like a lot of peanutbutter in mine- mostly because I think it keeps them from getting dry and crumbly as they have a tendency to do if you don’t make them just right. These turned out to be really good, moist, and amazing!!!


  • 1 cup of sugar
  • 2 tablespoon cocoa
  • 1/2 stick of butter
  • 1/4 cup of milk
  • 3/4 cup of peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups of oatmeal


  1. Lay out a long sheet of wax paper. You can also spray non stick on some aluminum foil if you don’t have any wax paper. (I was out for some reason.)
  2. In a medium pot, bring the sugar/butter/milk/cocoa to a boil. Do so slowly so that the sugar melts properly.
  3. After it comes to a boil, let it go for one minute. Then stir in the peanut butter and vanilla.
  4. When the peanut butter and the vanilla is well combined with the chocolate, stir in the oatmeal.
  5. With a spoon, drop the mixture onto the paper. This should make 12 cookies (depending on the size, of course).
  6. Let the cookies cool and harden. If they don’t harden the way you would like, you can always refrigerate to help them set.

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Back in Action – With Peanut Butter Fudge

So I’m finally back in action! So I’ve got a new recipe to toss up. It’s very similar to my recipe for chocolate fudge, really the only difference is taking out chocolate and adding in peanut butter! Now, for this I did not have any marshmallow fluff- and decided to use miniature marshmallows instead. I used too many and the fudge didn’t set up properly. I had to put it in the freezer and even at that point it wasn’t fudge- like. But it was solid enough to cut, pick up, and eat. It was still delicious either way. I used about 2/3 of the bag, and half the bag would likely have worked better. Moral of the story: use fluff, not mini marshmallows.


  • 12 oz jar of Peanut Butter
  • 7oz jar of Marshmallow Fluff (or 1/2 bag of mini marshmallows)
  • 3 cups of sugar
  • 1 5oz can of evaporated milk
  • 1 1/2 sticks of butter
  • 1 teaspoon vanilla


  • Add sugar, butter, and evaporated milk to a pot. Keep the burner on medium heat (I use 4 on my oven) and slowly bring this to a boil. If you don’t do it slowly the sugar will not melt properly and you will end up with grainy fudge.
  • After mixture is at a rolling boil, let it continue to boil for 4 minutes.
  • Remove from heat and stir in the marshmallow fluff and peanut butter until well combined.
  • Pour into a greased pan (13×9 is what I use). Let it cool for about 10 minutes and then you can place it into the refrigerator to finish setting. Leave it in the fridge for a couple of hours to make sure it sets. (If the fudge has trouble setting, pop it into the freezer.)
  • Cut and serve!

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Butterscotch Carrot Cake!

This recipe I found on La Casita Inspirada. I had everything I needed to make it except for carrots- so I sent my dad out to buy some when I made it sometime the week before last. Apparently he missed the shredded part- because he brought home whole carrots. The most agitating part was grating the carrots. It took ages- and they are deceptively large. It took all six carrots in the bag to get 2 cups of shredded carrots. But all in all, the work was worth it. I made two in ramekins (because I’m still obsessed with those) and one in a small loaf-type pan. The icing recipe I doubled, because I like a lot of icing. But other than that- this recipe was absolutely perfect as is! So I just followed it directly. My icing was a little runny- but that’s just one of those things I can’t really make. So I poured it on and then stuck it in the fridge to get it to solidify a little.

Cake Ingredients

  • 10 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 2/3 cup butterscotch chips
  • 2 cups shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Cake Directions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs one at a time.
  4. Mix the butter/sugar/eggs until well combined.
  5. Mix together the carrots, spices, flour, and baking powder.
  6. Add the carrots/spices/flour/baking powder to the butter/eggs/sugar, slowly adding milk as you go.
  7. When all other ingredients are mixed, fold in the butterscotch chips.
  8. Spread the batter in an even layer in greased baking dish.
  9. Bake 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  10. Allow to cool.

Icing Ingredients

  1. 4 oz cream cheese
  2. 1/2 cup milk
  3. 1/2 cup butterscotch chips

Icing Directions

  1. Melt the butterscotch chips slowly in the microwave, stirring regularly to prevent any scorching.
  2. Cream the melted butterscotch and cream cheese together until smooth. Add milk and mix until it nice and smooth.
  3. Spread (or pour) onto the carrot cake

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More Ramekin Fun! Featuring Lasagna!

Here is another recipe featuring Ramekins! I love using them, and basically am going to make everything I can in them. I like that it makes portions that are perfect for one person, which makes it easier to control how much is made (less wasted leftovers) and easier to store in the fridge or to take for lunch to work, etc. This time I tried making some lasagna in them- and they were delicious, better than lasagna that I usually make in the pan. I didn’t do all of this homemade. Instead of making my own sauce, I just added some stuff to canned spaghetti sauce because I didn’t have enough tomatoes to make my own and I was feeling lazy. I was also feeling slightly lazy when writing this entry. It is 2AM after all, and I usually try to do this early in the day and schedule them for later. So I’m sorry if things don’t make sense!

I made half of mine with meat in the sauce, and half without. I’m not a vegetarian, but I prefer lasagna to be all cheese and sauce and noodles. I also saw a recipe online where this was done with round ravioli noodles- but I couldn’t find any at my local grocery store so I went this route. This is great when paired with garlic bread. The garlic parmesan bread that I made a few weeks ago would be even better.


  • Lasagna Noodles
  • Jar of spaghetti sauce (your choice)
  • Bag of shredded Italian blend cheese
  • 1 small container of Ricotta cheese
  • 1 tomato
  • 1/2 of a medium onion
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 teaspoon minced garlic
  • Browned ground beef (optional)


  1. Grease four ramekins
  2. Put your meat on to brown if you’re choosing to include it.
  3. After browning the meat, place it on a plate of paper towels to drain the grease. Set aside.
  4. Pour the jar of spaghetti sauce into a pot, set the heat on low-medium to start warming the sauce.
  5. Dice 1/2 of a tomato and 1/2 of an onion. Stir the tomato and onion into the sauce.
  6. Add the herbs. You can use more or less to taste. I love the taste of herbs. Garlic is also a great additive if you want to add some!
  7. After stirring in the herbs and the tomato/onion, add the browned meat to the sauce.
  8. Break 12 lasagna noodles in half. Place them in a small pot of boiling water. The noodles need to be fairly limp to fit into the ramekin- because they’ll have to bend without breaking.
  9. Add a spoonful of sauce into the bottom of the ramekin.
  10. Sprinkle some of the shredded Italian cheese on top of the sauce.
  11. At this point, take two halves of a lasagna noodle and tuck them into the ramekin on top of the sauce and cheese. This is easily done if you make an X shape (which I figured out half way through making these!).
  12. Spread some of the ricotta cheese on top of the noodles.
  13. Top the ricotta cheese with more sauce and shredded cheese.
  14. If needed- add another layer of noodles/cheese/sauce. If you’re close to the top, go ahead to the next step..
  15. After you have reached the top of the ramekins, cross two of the noodles on top. You can tuck them into the sides and have them pop up- like a lid almost. (Picture after the cut.)
  16. Tuck some ricotta cheese between the “lid noodles”. Top with a little bit of sauce. Then sprinkle a generous amount of the Italian cheese on top.
  17. Repeat steps 9-16 until all ramekins are full! (Do as few or as many as you like, but this recipe is for four.)
  18. Place a baking sheet on the lower rack of the oven, and preheat the oven to 350.
  19. Set the ramekins on the upper rack of the oven.
  20. Bake for about 10-15 minutes- until the cheese on top of the ramekins is very brown.
  21. Remove from the oven and allow to cool.
  22. Turn them upside down on the plate, and then flip them back over (if you want the cheese on the top). They should slide out easily since you greased the ramekins.
  23. Serve with garlic bread!

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Sunday Summary 4/18-4/23

So this week I didn’t post as many recipes as usual. I took one day to update you about my herb garden, and another to announce the site’s makeover (which was kind of a redundant thing to do) because I hadn’t prepared anything. It’s been a rough week with the family (my mom is very sick and has been in the hospital for over a month), so I don’t always have time to prepare posts as I would like. That being said, the few recipes I did post this week were pretty good ones. My favorite being the best donuts ever. So let’s take a moment to recap this week’s posts!

4.18 | The Best Donuts Ever!

This recipe made some amazing donuts. It takes a long time to prepare and then to cook and then to glaze- but I genuinely feel as though it is worth it. My family and friends are both anxious for me to make some more of these!

4.19 | Herb Adventure Part 1

I planted some herbs last week, and I wanted to share with you guys how my pots looked and which herbs I planted. I’ve dried a little at this point, and I intend to update all of you on my drying process and storage after I get it all done!

4.20 | Chocolate Chip Waffles

These waffles were a semi-success. I liked them but nobody else in my family did. Then again, not everyone is a huge fan of bittersweet chocolate like I am. These are great as pancakes or waffles, and if you just leave out the chocolate chips they’re still delicious.

4.21 | A Makeover In Blue

The site got a makeover! I activated a new theme and I changed the layout colors to blue instead of green. We are also now on Twitter, Facebook, and have a Website as well as Forums.

4.22 | O’Charley’s Dinner Rolls

These are the dinner rolls I made as a result of the best donuts ever recipe. These dinner yeast rolls taste almost exactly like the ones that you get from the O’Charley’s restaurant- which means they are irresistibly scrumptious.

4.23 | Oatmeal Raisin Cookies

These are good, homemade cookies of the oatmeal raisin variety. They taste just like my grandmother’s cookies and make me miss being a little kid and eating her baked goods. They’re simple and great.

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