Cinnamon Oatmeal Cookies

19 Nov

Hi again!!

I made cookies!!

Cinnamon Oatmeal Cookies!!!

Have you tried cinnamon chips?

Holy yummy goodness!

They are ALWAYS out-of-stock at my grocery store, but I lucked out a few weeks ago and found one lone bag.  I was super psyched, and of course now that I know how great they are; I can’t find anymore!!  I’m hoping some local store decides to stock up on them for the holidays, because they are super!

I thought they would be a little over-powering, but they are little chips of cinnamon perfectness.  Just right!

And they look awesome too, their color is so rich……

If you can find them……hoard them! They are worth it!  And, then you can sell them for triple-price to addicted cinnamon chip junkies, that can’t find them anywhere else; like me!! 🙂


Cinnamon Oatmeal Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • 1 tsp. salt
  • 1/2 tsp. cream of tartar
  • 2 cups oats
  • 2 cups cinnamon chips (or less, you decide)

–  In a mixing bowl, cream butter and sugars until smooth.

–  Add eggs and beat until incorporated.

–  dissolve baking soda in hot water and add to the creamed mixture, along with the flour, salt and cream of tartar.  Mix well.

–  Fold in oats and cinnamon chips.

–  Refrigerate for at least an hour.

–  Drop by rounded tablespoons onto a cookie sheet, and bake 10 to 12 minutes at 350 degrees.

–  Allow to cool on  cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely.


They are like hearty snickerdoodles……YUM!

Cozy cookies!  The best kind, in my opinion!  At least, this time of year!


Love, Lara

This Week’s Mom Bakes

17 Nov

Hi again!

It’s been a busy week!!

I celebrated National Sundae Day with Ice Cream Sundae Cookies!

One of my boys turned 15, and requested this  Chocolate Covered Cherry Cake!

I used an entire box of Reese’s Puffs Cereal to make Double Reese’s Cereal Bars!  (Which my daughter loved, btw!)

And, I did some more sundae celebrating and baked super cute Ice Cream Sundae Cupcakes!

Sounds fun, huh?

Although all of my weeks are busy……Thanksgiving week is probably going to be insanely busy!

I’m looking forward to sharing some of the desserts I’ll be making for the big day……along with a few really cute ones I just couldn’t resist adding to the menu.   Sometimes I could curse Pinterest, but mostly I love it!

Here are a few recipes I found drool-worthy this week……

Cookies ‘n Cream Funfetti Cookies from What’s Cooking, Love?

Berries and Cream Cheese Monkey Bread from Amazing Moms

Cheesecake Bars from Bakerella

Caramel Pumpkin Blondies from Lauren’s Latest

I also found this on Facebook……

My thoughts exactly!!

I am NOT a black friday shopper.

With as many children as I have, I should probably suck it up and hit the sales.  I’ve gone twice in my life, and both times ended up in tears.  I also worked retail through 2 Black Fridays.  It’s pretty wild watching people argue over 10 dollar items, or seeing a lady throw hot coffee on someone who got the last of something…….No Thank You!!  For me, it goes against everything I try to teach my kiddos Christmas is about……I mean, it’s really hard to practice goodwill when you’re shoving people out-of-the-way for a flat screen t.v., even if it is for a gift. (or maybe I am just shopping in the wrong places!)  I’ll stay home and sleep in.   No tears that way!  And, maybe one day I will try it again!

Well, that’s my weekly wrap-up!!  I hope you have a great week-end, and a super Thanksgiving week!

Thanks for reading!

Love, Lara

Ice Cream Sundae Cupcakes

16 Nov

Hi again!

I made cupcakes!!

Ice Cream Sundae Cupcakes!!!

On Tuesday, I made you Ice Cream Sundae Cookies, and I told you I had a few other “Sundae” bakes to share……well, here you go!

Aren’t they cute?

Sometimes, I make things that are more about the “theme” or “idea” than the actual recipe.  These cupcakes are kinda one of those.  They were so easy to make, and they look adorable!

I decided to make “chocolate and vanilla” sundaes.  I used box mixes to keep it simple.  After I made both batters, I spooned them into the cupcake liners.

They looked really cool after they baked.

The frosting was whipped together in about 5 minutes.


Ice Cream Sundae Cupcakes

for the cakes

  • Any flavor  cake mix, and the ingredients to prepare.

–  Prepare the cake batter according to the directions on the box.  (I think Chocolate, Vanilla, Strawberry would be cool, but it would make a boat load of cupcakes!!)

for the “Whipped Cream” frosting

  • 1 cup heavy whipping cream
  • 1/4 cup milk
  • (1) 3.5 oz. package of pudding (Vanilla would look more like whipped cream, but I used chocolate.)
  • (1) 8 oz. tub of Cool Whip, thawed

–  Place a metal bowl and the beaters of your mixer into the freezer for an hour or more.  (This just speeds the thickening process.)

–  Beat the 1st 3 ingredients together in the metal bowl until soft peaks form.  (Mine peaked very quickly, and I whipped it for about 2 minutes.)

–  Fold in Cool Whip and then beat again until thoroughly combined.

–  Pipe onto the cooled cupcakes

* Frosting recipe from

Now is the fun part… the frosting with any ice cream sundae toppings…….cherries, chocolate syrup, caramel, nuts, sprinkles, candy bars, etc.


You can put your cupcakes in cones……

Or in cups……

Or just leave them in their cute cupcake wrappers!

I didn’t have any paper sundae cups, but they are super cute and can be wrapped in cellophane (attach a plastic spoon with some ribbon) and given as a gift.

I think they would be awesome at a child’s birthday party.  The kids could make their own “sundae”!  The great thing about doing it with cupcakes is, they don’t melt!  So, they can be set aside until cake time!

Fun, huh?


Love, Lara

Double Reese’s Cereal Bars

15 Nov

Hi again!

I made cereal bars!!

Double Reese’s Cereal Bars!!!

My daughter has been asking for Reese’s Puffs Cereal, and I finally caved.  Of course, she isn’t going be breakfasting on it; because I made cereal treats with the whole box!  Yup……the WHOLE, entire 13 ounce box.  🙂

To be honest……I love love love Reese’s Puffs Cereal.  It is a super tasty snack!   So, my girl gets her craving for it honestly.  In my opinion, chocolate and peanut butter should be a major food group……just sayin!

These treats are pretty festive……yellow, orange, and white!  Totally Thanksgiving-y!!  You make them just like a traditional Rice Krispie Treat, which is super simple……SCORE!  And, then you add extra Reese’s goodness……DOUBLE SCORE!!


Double Reese’s Cereal Bars

  • 1/4 cup unsalted butter
  • (1) 10 oz. package of miniature marshmallows
  • (1) 13 oz. box of Reese’s Puffs Cereal (It’s about 7 cups)
  • 1 cup Reese’s mini Pieces

–  In a large saucepan,  melt the butter over medium heat.

–  Pour in the marshmallows, and stir constantly until they are completely melted.

–  Remove from heat and add the cereal.  Stir until it is covered in the melted marshmallows. (It is VERY sticky.)

–  Using a rubber spatula, press into the bottom of a 9 x 13 inch pan.  (I sprayed the bottom of my pan and also the back of the spatula with non-stick spray.)

–  Immediately pour the cup of mini Pieces evenly over the top and lightly press them down.

–  Cool, and cut into squares.


They are like an ocean of Yummy!  All I can say is……WILL POWER!!  I wanted to eat the entire pan!

I love to make cereal bars and treats.  These were a hit!  My kids hovered over them……another SCORE!

They are total winners!

I’m actually looking forward to making them again!


Love, Lara

Chocolate Covered Cherry Cake

14 Nov

Hi again!

I made cake!!

Chocolate Covered Cherry Cake!!!

My 2nd oldest turned 15 yesterday, and this was his birthday cake. (Happy Birthday Tyler!)

I think he asks for it every year.  I should remember, but when you have 6 kids, sometimes your brain falls out.  Well……not literally, but you know what I mean.

I hope the fact that I have forgotten a few of their cake preferences from year to year doesn’t cause any serious counseling sessions.  I mean……what if they end up on the long couch with a box of tissues and crying, because……well……birthday cakes are something a Momma should remember!?!

In my defense, this is offspring birthday cake number 69!!  Kinda understandable when you look at it that way, huh?

Anyway…….I make it at least twice a year, so someone likes it!!

I remember my Mom making it, and passing the recipe on.  It was one of the first cakes I ever made.   Apparently, it’s a keeper.   It comes right from The Cake Doctor by Anne Byrn.  The only thing I change is the almond extract…..# 2 child has a severe tree nut allergy, so I leave that part out.  I will give you the recipe with it, though!


Chocolate Covered Cherry Cake

for the cake

  • 1 box of devil’s food cake
  • (1) 21 oz can of cherry pie filling
  • 2 large eggs
  • 1 tsp. almond extract

–  Pre-heat oven to 350 degrees and spray a 9 x 13 inch pan with non-stick spray.

–  Mix all of the ingredients for 1 minute on low.  Scrape the bowl, and then continue to mix an additional 2 minutes, on medium speed. (Batter is thick.)

–  Pour and smooth into prepared pan.

–  Bake 25 to 30 minutes on center rack.  It’s done when the sides separate from the pan and the middle bounces back when pressed lightly.

for the glaze

  • 1 cup granulated sugar
  • 1/3 cup unsalted butter
  • 1/3 cup whole milk
  • 1 cup semi-sweet chocolate chips

–  In a medium saucepan, boil sugar, butter, and milk for 1 minute on medium heat.  Stir constantly.

–  Remove from heat and stir in chips.  Continue to stir until all of the chips are melted.

–  Pour over cake, glaze will thicken.**

*  I kept this cake in the pan and poured the glaze over.  For a prettier presentation, turn the cake out onto a cake plate.  To keep the mess down,  slide a 6 inch piece of wax paper under each end of the cake, and then pour the glaze over.  That way the paper catches the excess.  After the glaze is poured and firm, remove the wax paper.

**  You can poke holes into the cake (not all the way to the bottom) and the glaze will go down into them.


I made this last year for a teacher appreciation luncheon, and they held my cake taker hostage until I shared the recipe.  It’s GOOD! (And easy……good and easy=win win!!)


Love, Lara

Ice Cream Sundae Cookies

13 Nov

Hi again!

I made cookies!!

Ice Cream Sundae Cookies!!!

November the 11th is National Sundae Day!  🙂  Who wouldn’t want to celebrate National Sundae Day, I mean…..YUM!?!  So, in honor of the day; I made Ice Cream Sundae Cookies.

Yea, yea…….I’m a little behind this week, you should have had these on Monday!  I am super sorry!

I think you should forgive me, though…..because I’m sharing these with you!  They are yummy, and packed full of sundae goodies!

Check out this dough…..

They were totally fun to make!  I think you could add any of your favorite sundae toppings!  So, just use the recipe as a map and let your taste buds be the guide!! (Wow, that was corny……but seriously, do it!)


Ice Cream Sundae Cookies

  • 2 and 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 cups sugar cones, broken apart
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup white morsels
  • 3/4 cup maraschino cherries, chopped and patted dry
  • 1/2 rainbow sprinkles

–  In a bowl, combine flour, baking soda, and salt.  Set aside.

–  In a separate bowl, cream butter and sugars.  Add eggs, one at a time; beating well after each addition.

–  Gradually beat in flour mixture, until totally combined.

–  Fold in cones, chips, cherries, and sprinkles.

–  Refrigerate dough for an hour or more.

–  Pre-heat oven to 350 degrees.

–  Drop rounded tablespoons of dough onto cookie sheet.  Bake 10 to 12 minutes.

–  Cool on the cookies sheet for a few minutes, then transfer to a wire rack to cool completely.

*recipe from (Nestles)


The cookies puffed up in the oven, but kinda flattened as they cooled.  They stayed really soft, which was unexpected; because they were a little thin.  But, with all of that being said; I loved the texture!! 🙂 I would absolutely make them again…..if that tells you anything!

They were like having two desserts in one!   You should make them!


Your tummy will be super happy!

I have a few other ice cream sundae bakes up my sleeve… be sure to look for them!  I won’t keep them from you for too long!


Love, Lara

This Week’s Mom Bakes

9 Nov

Hi again!

It’s been a busy week!!

I spent all week baking good stuff……into better stuff……that made the best stuff!!  Make sense??  Here, I’ll show you…….

I “magically” put Peppermint Patties into cookies!!

I layered cookie dough into chocolate cake, and covered it in cookie dough buttercream frosting.

I baked white chocolate, cherries and blueberries into these patriotic cookies for Election Day.

And, I loaded left-over Halloween candy into these brownies.

Makes sense now, huh?

Mom Bakes had an awesome week…… 2 of my recipes were featured in link parties!!! 😀

My Peppermint Patty cookies on Pint Sized Baker…… I totally told you they were magic!!


My Pumpkin Spice Cupcakes on Two Kids Cooking.


So EXCITING!!! (Can you tell this made me extremely happy?)

I also found these awesome recipes……

Shugary Sweets made Gingerbread Rice Krispie Treats

Recipe Girl made Pumpkin Oatmeal Candy Bar Cookies

Cooking to Perfection made Biscoff Caramel Blondies

Good Stuff!!

I’m heading south this weekend.  My sissy is running a marathon…….she’s pretty fabulous.

I hope you’ve had a wonderful week……..

and I hope your weekend is even better!!

Thanks for reading!!

Love, Lara

Candy Bar Brownies

8 Nov

Hi again!

I made brownies!!

Candy Bar Brownies!!!

I don’t know about you, but we are drowning in left-over Halloween candy at our house.

I decided today was a good time to consolidate it all.  It’s easier to keep track of what you have, if it’s all in one place…..don’t you think?

So, while the kids were at school;  I separated the candy stuff from the chocolate stuff.  Now there are 2 LARGE bowls of treats, instead of secret stashes hidden in every room, nook, and cranny.  (Although, I’m pretty sure they each have a few favorites tucked away somewhere.)

Anyway, as I was putting the overflowing chocolate-filled bowl into the fridge; inspiration hit me.

Enter….candy bar brownies!!

I took 2 handfuls of mini and funsize Snickers, Milky Way, 3 Musketeers and Twix bars, and chopped them up.

I baked a brownie layer for a few minutes, and then spread the candy bars all over the top.

Baked them for another few minutes, and then added mini-marshmallows.

Back in the oven for one last time, to let the marshmallows get golden and puffy.

Gave them a chocolate drizzle……..and WOW!


Candy Bar Brownies

  • 1 box of chocolate cake mix
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 2 cups of chocolate candy bars, chopped thin
  • 1 and 1/2 cups mini-marshmallows
  • chocolate syrup, for drizzle (optional)

–  Pre-heat oven to 350 degrees.  Spray a 9 x 13 inch pan with cooking spray and set aside.

–  In a medium bowl, mix cake mix, butter and egg until combined.  It will be thick.

–  Press into the bottom of prepared pan.

–  Bake 12 minutes, until the brownies are soft set.

–  Evenly spread chopped candy bars onto the semi-baked brownies.  Bake 6 minutes.

–  Remove from oven, and sprinkle marshmallows over the top of the candy bar layer.

–  Bake an additional 6 minutes (until the marshmallows are puffy and turning golden), remove from oven.

–  Drizzle with chocolate syrup.

–  Cool completely before cutting.

*cake mix brownie recipe from The Domestic Rebel


I have to say, I love the Snickers bars in these……the peanuts totally stand out.

You can play around with all kinds of chocolate bars to create different flavored brownies.  They are a great way to use up your candy stash, so let me know how yours turn out! 🙂


Love, Lara

Red, White, and Blue Cookies

7 Nov

Hi again!  Happy Election Day!

I made cookies!!

Red, White, and Blue Cookies!!!

Since today we had the privilege to vote, I thought something a little patriotic would be fitting!!  And, because these cookies have no political affiliation; they are a perfect Election Day treat for everyone.

Well, unless you don’t like cookies…….but then we couldn’t be friends, and you wouldn’t be reading this anyway!  So, let’s just pretend that isn’t even a possibility!

We are all cookie lovers here, right??


These cookies are full of white chocolate, dried cherries, and dried blueberries!

So yummy, so yummy!! (Have you seen the kid’s show Yo Gabba Gabba?  If not, you’re  really missing out  lucky!  That’s where my “so yummy” comes from. You can hear it here if you are curious, but be prepared to have the song burned into your brain!  Sorry!) But seriously, they are…….So Yummy!  You should sing that song every time you eat one!


Red, White, and Blue Cookies

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup white chocolate chips
  • (1) 5 oz. bag of dried cherries
  • (1) 5 oz bag of dried blueberries

–  Pre-heat oven to 350 degrees.  Lightly spray a cookie sheet with cooking spray, or line with parchment paper.  Set aside.

–  In a medium bowl, cream butter and sugars until light and fluffy.

–  Add in eggs, and mix until completely incorporated.

–  In a separate bowl, sift together flour, baking soda, baking powder, and salt.

–  Slowly sift the dry ingredients into the wet mixture, stir until combined.

–  Fold in white chips, dried cherries and dried blueberries.

–  Place heaping tablespoons on the prepared cookie sheet, 2 inches apart.  Bake 12-14 minutes.  Edges will start to brown.

–  Allow the cookies cool on the cookie sheet for 5 to 7 minutes.  They stay soft for a while and firm up as they cool.

–  Transfer to a wire cooling rack to cool completely.


Did you vote?  I did…I even got my little sticker to prove it! 🙂

Luckily, voting only took about 2o minutes. I had a 3-year-old helper that probably wouldn’t have lasted much longer than that.  Pretty much everyone in line asked him who he was voting for.  Had I known this would happen, I would have totally coached him to say something ridiculous.

Anyway, I am super proud that I live in this country!!  And, I am SOOO glad the political commercials are done…….enough already, huh?

I hope your voting experience went as smoothly as mine.  And, since you voted (or even if you didn’t)……. you should have a cookie!

Regardless who wins, I hope you enjoy!!

Love, Lara

Chocolate and Cookie Dough Layer Cake with Cookie Dough Buttercream Frosting

6 Nov

Hi again!

I made cake!!

Chocolate and Cookie Dough Layer Cake with Cookie Dough Buttercream Frosting!!!

I didn’t take a lot of pictures of this cake because it was for a friend, but I decided that I really needed to share it.  It’s one of those cakes that you have to eat in moderation….it’s sweet and rich and ridiculously yummy!!  Everyone will want the recipe…..amazing!

First, make (2) 9 x 13 cakes.  I used chocolate because that is what the birthday boy wanted, but you can choose whatever flavor you would like.  Feel free to use a cake mix, or go ahead and make your own “from scratch” recipe….the choice is yours!!

Next is the “oh my” part of the recipe!  Pipe cookie dough onto one of the cake layers.  I found that the dough was too thick to spread, so I put it in a bag and squeezed lines of cookie dough onto the cake.

Then, top with the second layer.  Looks amazing already, huh?!?


You will be so glad you did!!


Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 4 Tbsp. milk
  • 2 and 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 cup mini-chocolate chips

–  In a medium bowl, cream butter and sugars.

–  Add milk, flour and salt.  Mix on medium speed until combined.

–  Fold in chocolate chips.

Cookie Dough Buttercream Frosting

  • 3 sticks unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 3 and 1/2 cups powdered sugar
  • 3 Tbsp. milk

–  In a medium bowl, cream butter and brown sugar until light and fluffy.

–  Slowly add in powdered sugar and milk until thoroughly combined.  Continue beating until smooth.

–  Spread onto cake, or pipe onto cupcakes.

*Cookie dough and frosting recipes slightly adapted from Chef in Training


This cookie dough can be used for so many different things!  My kids love when I roll it into balls, and dip the balls into chocolate.

Cookie Dough Truffles!!

There is an entire cookbook full of recipes made with cookie dough, it’s called the Cookie Dough Lover’s Cookbook by Lindsay Landis. (Imagine that!!)  I LOVE it!  If you have a thing for cookie dough, I’m thinking you should check it out!


Love, Lara

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