Just Like Mom’s Chocolate Chip Cookies


My mother makes the best chocolate chip cookies ever, hands down. I know, I know, everyone says that about their mothers cookies.  But my mom’s cookies really are fantastic.

I’m not the only person who says so. My grandfather, her father-in-law, says so. Multiple teachers of mine in junior and senior high said so.  Everyone at my church said so. In fact, at bake sales for school and church, people would request her cookies.

I went to a private, K-12 school. My freshman year of high school we had our very first musical, and the woman in charge of refreshments at intermission was new to the school and had never had any of my mom’s cookies. My mom called her, volunteering to make cookies to sell, and the woman said “no, we already have plenty of cookies; you can make brownies though!” Well. At intermission on opening night, people kept coming up and asking specifically for my mother’s cookies by name. The next day mom get’s a call, asking her to make cookies for the remaining shows.


So when all is said and done, my mother does have the best cookies ever.  It’s proven by my tiny, 400 person school.

I do some things a little differently than my mother does- mostly because she likes her cookies crispier and crunchier than I like mine, so she doesn’t chill the dough or pull them out when they’re slightly under done and let them firm up on the stovetop like I do. If you do this right, they’ll taste just like raw cookie dough. No lie.

It’s similar to most basic cookie recipes: Butter, sugars, flour, vanilla, leavening agents, eggs, etc.  We like to double the amount of brown sugar to white sugar- this makes the cookies softer and more moist, due to the addition of molasses in the brown sugar.

Begin by creaming the sugars, butter, and vanilla in your stand mixer, then add the eggs.  Mix together the dry ingredients, and slowly stir them into the wet ingredients. After this you cheap oakley sunglasses are done with the electric mixer, so make sure to scrape as much dough off of the paddle with a rubber spatula and a knife. Then, with the spatula, mix in the 1 1/2 c of chocolate chips. My mother likes to use 2 cups, but after doing some reading on other food blogs, I discovered that 1.5 c of add-ins was plenty, and having a little less will help bake the cookies thicker. I decreased the amount of chips, and it was still very, very chocolate-chipy.


See? still plenty of chips.

Here’s the recipe:

(yields 2-3 dozen cookies)


  • 2 Sticks (1 cup) butter
  • 1/2 c sugar
  • 1 c brown suger
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 c flour
  • 1 tsp baking soda
  • 1 1/2 c chocolate chips


  1. mix butter, sugar, and vanilla until creamy. Add eggs, one at a time.
  2. in separate bowl, mix flour, baking soda, and salt.
  3. slowly mix in the flour mixture to wet ingredients, and blend until fully mixed.
  4. stir in chocolate chips
  5. let chill for at least 30 minutes.
  6. drop rounded teaspoon size balls onto a nonstick cookie sheet and bake at 275 on convect or 300 on non-convect until the edges are golden brown.
  7. pull out of oven and let sit for 3-5 minutes until cookies are firm, then transfer to a wire rack to finish cooling.

cookies will keep for 2-3 weeks in a jar or airtight container.

Saturday Sprinkles

Follow my blog on bloglovin’!

  1. It’s been exactly one week and two days since I’ve returned from Florida. I’ve spent that time looking for a job, baking, and spending time with my boyfriend and family.
  2. I’ve scheduled two interviews for a pretty good job at at a doctor’s office, so that’s cool.
  3. I’m still looking for another job that I can work here and at school because dude, I need money.
  4. I saw the Baltimore Symphony Orchestra play Fantasia tonight with Brian and his parents, and it was fantastic.
  5. I splurged and bought some white chocolate peanut butter today and ohmygoodness it is fantastic and I’m definitely going to be making my own sometime. (and sharing the recipe!) It was $3.99 at Target and I bought Peanut Butter & Co’s White Chocolate Wonderful. I HIGHLY recommend.
  6. I ordered a bunch of tea from Adagio teas and BOY am I excited! My college roommate (and bff) has a blend from there and it’s fantastic, and I’m excited to try the teas I bought!


Left to right: Hermione Granger, Katniss, Captain Jack, Cinna, Bilbo Brew.

All are by Cara M. and I’m super excited!

Colonial Apple Pie


A few weeks ago, I shared with you all my perfect pie crust recipe. Only the crust- I never shared with you a filling to go with that pie! I figured I should share an amazing filling to go with the perfect crust.

This apple pie filling is from the same source as the crust- the book I bought when I was eight years old in Colonial Williamsburg. It’s just as amazing as the crust and has my friends and family asking me constantly for apple pie. If a pie is needed at a family gathering, I get asked to make it. Some people bake cookies. I bake pies.


Anyway, about the apples. I use a mixture of sweet and tart apples; usually granny smith and pink lady. They get sprinkled with lemon juice, which does two things- it brings out the apple flavor, and keeps them from browning while you’re working on everything else. I slice cheap oakley sunglasses them, and then dice them into smaller pieces. I don’t peel them- ain’t nobody got time for dat! Also my mother SWEARS that it makes the pie seem more homemade.

After the lemon juice bath, you mix together sugar and some spices (cinnamon, nutmeg, sage, etc.) to taste and toss them into the apples; throw them in the pie crust, and bake at 400 for one hour. As far as the spices go, I just sprinkle them in to taste, but I’ve included suggestions for measurements if you would prefer to use those.

You will have people coming back asking for more when you make this!

Here’s how to do it:

For the crust

  • 3 cups all-purpose flour
  • 1 cup (2 sticks) butter, thawed
  • 1 teaspoon salt
  • 1 eggs, lightly beaten
  • 1/2 cup very cold water; dived in half (two 1/4 cup)

For the apple filling

  • 5-7 medium sized apples
  • 3/4-1 cup sugar
  • cinnamon to taste (around 1/2 teaspoon)
  • nutmeg to taste (around 1/4 teaspoon)
  • ground cloves to taste (around 1/4 teaspoon)
  • 1/8 teaspoon mace
  • 1-2 tablespoons butter

for the pie crust:

  1. Combine the flour and salt. Add the butter and cut the mixture with a knife or pastry blender until it is mealy.
  2. Add the egg and 1/4 cup of water. Gradually add the remaining water to make a soft pastry.
  3. chill well, at least 45 minutes and up to 3 days. (I usually chill around 2 hours)
  4. On a floured surface roll out two round crusts around 1/8 inch thick.

For the filling:

  1. Preheat the oven to 400 degrees or 375 on convection.
  2. Core, slice, and dice the apples. Place them in a large bowl and sprinkle with lemon juice. 
  3. In a separate bowl, mix 3/4 cups of the sugar and spice and gradually mix into the apples. Add the rest of the sugar if needed.
  4. Add filling to a pastry-lined pie plate and dot with butter.
  5. Add the top crust; pitch edges together and slash vents into the top. Bake for 50-60- minutes or until crust is golden brown or apples or done.

Funfetti Cupcakes with Cotton Candy Frosting


You know what’s great therapy? Baking. Saturday morning I baked a whirlwind of treats, including these cupcakes, which I made for a movie night at Brian’s house. The funfetti cupcakes are from a recipe I found over at Crazy for Crust, originally from How Sweet it is. The frosting is also adapted from that same recipe, but I changed it a bit to make it smooth and creamy, but also fluffy and with cotton candy flavor.


The cupcakes are moist and delicious, and taste just like they came out of a box. I definitely have a new favorite homemade cake recipe! The frosting is creamy, sweet, and tastes like cotton candy, but it isn’t overwhelming. I simply whipped the butter, slowly mixed in the the powdered sugar, and about 2 teaspoons of whole milk. Heavy cream would have made the frosting fluffier, but I didn’t have any on hand and I had no time to go buy Moncler outlet some. The fluffier you want your frosting, the higher fat content you’ll want in your milk; hence why I chose to use whole milk, rather than 1% like I usually use. I also threw in a pinch (or two!) of salt, simply to cut the sweetness so it wasn’t too overwhelming. I find that, while I have a VERY sweet tooth, some frostings are so sugary and sweet I feel like my teeth are rotting as I eat. (Lovely description, I know.) I don’t find that very pleasant, so I add salt. After the frosting was made, I mixed in one packet of Dunken Hines frosting creations mix; naturally I used cotton candy flavor. However, you could use any flavor you want- I’m sure they’re all fantastic!


Here’s the recipe:

(yields 12 large cupcakes)


For the cupcakes

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1/3 cup milk
  • 1/3 cup sprinkles, plus more for decoration if desired.
  • 24 jellybeans to top cupcakes, if desired.

For the Frosting

  • 1 cup butter
  • 2 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon milk or heavy cream (if needed)
  • 1 packet dunken hines frosting creations cotton candy flavoring


  1. preheat muffin tin to 350. line muffin tin with cupcake liners and set aside.
  2. whisk together flour and baking powder in a medium bowl; set aside.
  3. beat the butter and sugar together in a mixer until fluffy. Add the eggs and vanilla and beat until just combined. Add half of the dry ingredients and mix until combined; add the milk and stir, then add the rest of the ingredients. Fold in the sprinkles.
  4. pour into the prepared pans about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  5. To make the frosting: Beat the butter in a large bowl (i used the bowl of my stand mixer; but used my hand mixer to make the frosting) until creamy. mix in the powdered sugar; about 1/2 cup at a time. mix in the vanilla. If the frosting is too thick, mix in the milk/cream about 1 teaspoon at a time until it has reached desired consistency. Mix in the packet of flavoring with a spoon or rubber spatula, and spread onto cooled cupcakes.

An Update.

Hello friends,

I was recently terminated from my internship; for a very silly reason that I don’t care to go into. I am currently at my grandparents house and will be heading back home to Baltimore in just a few days. This means that there will be no more new posts until then; but I will be posting Moncler outlet more, and they will (hopefully) be original recipes of mine!  Baking is wonderful therapy, and is one of the few things that brings me joy. I’m trying to focus on the positives here, such as being home for Brian’s birthday, being able to watch Doctor Who live this season, and having more time to figure out what I want to do with my life; rather than the negatives- losing my job, not being at Disney (the other thing that brings me the most joy in life), etc. 

So hang in there, I’ll be back in a few days. 

~trust and pixie dust,
   Faith <3

The Perfect Pie Crust.

That title doesn’t lie. I have been using this same recipe since I was eight years old- that’s over half my life! (Twelve years, to be exact.) You will never need another pie crust recipe after this.


Of course, I’ve changed bits and pieces of it here and there over the years, but essentially, it remains the same. It’s not my own recipe- if I was developing recipes at eight years old Moncler outlet I can assure you I would not be a music major and in fact, be at pastry school. (Or already working full time at Disney, whatever.)

A bit of background: Every year as a child my family would take a fall trip to Colonial Williamsburg. Colonial Williamsburg is best in the fall because everyone else is trying to take last-minute beach trips and then there are the weird, slightly nerdy families like mine that go to a living history museum. I highly recommend it.

On one of those such trips, I purchased a book told from the perspective of a (real) eight year old girl at the time of the American Revolution. This book included a pie recipe, and as eight year old me often did, I dreamed of this recipe until I could go home and make it.

And now I am sharing it with all of you.

This pie crust has it all- flaky layers, golden brown edges, and goes perfectly with apple pie, a la mode.


Or just apple pie in general. Or just plain crust; pre-baked. I mean what. I don’t eat unbaked pie crusts, what are you talking about?

It stars your basic cast of pie crust characters: Flour, salt, an egg, and some sort of fat. Butter is my fat of choice.  It makes the crust flakier, fluffier, and melt-in-your-mouthier. Simply mix your flour and salt, and cut in your fat. I start with a pastry cutter (or two knives here in Florida) and then I mix with my hands. Once that’s all crumbly and mixed, I drop in water until it’s all together and mixed well.  I chill the dough to congeal the fat and make the dough easier to use, then I roll it and fill it and bake it.
Make this recipe, and ditch the frozen crusts.
3 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) butter
1 egg lightly beaten
1/2 cup very cold water
Combine flour and salt.  Add the shortening and cut the mixture with a knife or a pastry blender until it is mealy.  Add the beaten egg and 1/4 of the water.  Gradually add the remaining water, if necessary, to make a soft pastry.  Chill well.  On a floured surface, roll out two round crusts about 1/8 inch thick.

M&M Blondies

{recipe from Sallysbakingaddiction}


I had a rather horrible evening Thursday night. For security purposes I’m not going to talk about why, but essentially I got in a lot of trouble at work for a very small infraction, and I came home and sobbed. Friday I proceeded to eat my sorrows in Chocolate cookies and peeps. Feeling terrible about eating six cookies in one day and not saving many for my roommates, and wanting to do something other than moping over tumblr and cookies, I decided to try this recipe from sally’s baking addiction to use up a bunch of margarine and Christmas m&ms I had.


So I made these. I substituted margarine for browned butter because I accidentally bought eight pounds of it two months ago and really need to use it up; plus, I’m saving my Vendita nuove magliette calcio a poco prezzo online 2017/18 butter for Easter. (I’m a poor intern, don’t judge me.)

I also used a larger pan instead of the 8×8 called for in the recipe because that was all I had,  so they were much thinner than Sally’s were.

To view and make this recipe, go here.

Pull-Apart Pizza Bread

[reposted from blogspot]

Something I made a few months back when I was visiting home and enjoying the use of my parents kitchen was Pull-Apart Pizza bread.

I always take advantage their real, wonderful, kitchen  to test out some new recipes, and today was Pull Apart Pizza bread, which I discovered over on Stick a Fork in it and adapted a bit.  I chose this one because Pizza is Brian’s favorite food. I’m a good girlfriend. Plus, pizza is a super simple dish to make.

I made my own dough, using my mother’s recipe which is loosely adapted from the Betty Crocker cookbook, mostly out of laziness.

Just throw all the dry ingredients in a bowl, add yeast to very warm (not hot) water, and add the water mixture and olive oil and mix! Then let it rise, knead, and refrigerate maglie calcio poco prezzo until you are ready to use it! It’s the easiest thing ever. I think people overestimate how simple pizza dough is.

IMG_5077    IMG_5078

I made my own sauce, too. I used two 8-oz cans of tomato sauce, and sprinkled in whatever spices sounded good from the spice cabinet that I vaguely remember watching my mom use growing up. I ended up using sugar, salt, italian seasoning, parsley, basil, pepper, and possibly some others.

Then you roll out the dough, add the sauce and 2 cups of mozzarella cheese, slice and stack, bake and walla! I did it in two halves, because the original recipe called for 1/2 of a pizza crust, but that really wasn’t enough. I barely filled my bread pan.


So here’s how the recipe goes:

Pull Apart Pizza Bread (original recipe here.)

1 Pizza Crust (I made my own, but you can also use a storebought one.)
1 cup pizza sauce (again, I made my own, but you can use premade.)
2 cups mozzarella cheese
Any toppings of choice.

Pizza Crust (Adapted from the Betty Crocker cookbook)
2 1/2 – 3 cups all- purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
3 tablespoons olive oil
1 cup very warm water

In a large bowl mix together 2 1/2 cups flour, the sugar, and the salt. Measure out the water and add the yeast. Add the oil to the dry ingredients and stir in the water mixture.  Slowly add more flour (about a teaspoon at a time) and knead the dough, until it is smooth and springing. Cover with plastic wrap and set in a warm place to rise for around 30 minutes.

Once the dough is risen, roll out the dough in a large rectangle and add the sauce, cheese, and your toppings. Using a pizza cutter or a very sharp knife, cut the dough into long strips, then into squares, so you end up with about 20 squares. Stack the squares onto of each other, and stack into a greased loaf pan. (For pictures of how to do that, go here or here.) Cover with plastic wrap and let rise in a warm place for 30 minutes, then bake in a preheated oven at 400º for 20-25 minutes. Let rest for 10 minutes before taking it out of the pan.

Oh hey.

Wellll hello to anyone reading this!

Through my years of blogging, I’ve found that the first post is almost always the most awkward and out of place, but yet I always insist on creating an “Official First Post” anway.

So here we go.

My name is Faith, I’m 19, and I live in Baltimore, Maryland with time spent in Philadelphia for school. I’m double majoring in Music (flute concentration) and Psychology and hope to combine music Pedagogy and Counseling in the future.

I’ve been blogging on various websites for around six years but I’ve felt the most at home over on tumblr- however, I also want a more professional blog to share recipes and tidbits of life here and there without keysmash flailing. I also wanted a way to follow food blogs and interact with food bloggers more now.
Magliette Calcio A Poco Prezzo
Things I like: Jesus, Doctor Who, the Internet, Disney, Reading, Music, Baking, Coffee, peanut butter
Things I dislike: Probably anything not listed above, Pennsylvania roads, people who walk slow.
I’ll probably blog about: My life, living at Disney, Recipes, food.

I originally made this a blogspot based blog a few months ago, but I decided to switch to WordPress as it is easier to switch to a hosted domain easier. Over the next few days I’ll be manually switching my posts over here.

So now that’s out of the way, why don’t you introduce yourself?

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