A New Twist on a Breakfast Classic

Happy Memorial Day Everybody!

I hope everyone is enjoying their long weekend. Today I had fun trying my third cookie recipe! These cookies are called Cereal Killer Cookies. I’m a huge fan of cereal. These cookies turned out pretty well and they are also very colorful!


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 cup butter (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup of cereal


  • Preheat oven to 375 degrees Fahrenheit
  • Line 2 cookie sheets with parchment paper (I did not have any parchment paper so I just sprayed the sheets with non stick spray and it turned out fine!)
  • Combine flour, cream of tartar, and baking soda in a medium bowl and set aside
  • Beat the butter and sugars until light and fluffy, add egg and vanilla and beat well in a large bowl
  • add the flour mixture to the sugar and butter mixture and mix until blended. Stir in the cereal
  • Place rounded mounds of dough on to cookie sheets and bake for 10-12 minutes until edges are golden
  • transfer to a rack to cool

The cereal I used was Trix. They turned out really well! I was also proud of myself because I managed to have enough dough for 23 cookies and the recipe makes 24. Also the cereal smelled really nice while in the oven. Enjoy the holiday everybody!Image




Biscotti with your coffee?

Today, I made low-fat chocolate Biscotti cookies. Biscotti cookies originate from Italy and go great with coffee! I had a lot of fun making these and I hope anyone who tries this recipe does too 🙂


  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup of sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon ground espresso beans
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped chocolate chips


This involves a good amount of baking time!

  • Preheat oven to 300 degrees Fahrenheit
  • Combine flours, sugar, cocoa powder, espresso beans, baking soda, and salt into a medium bowl
  • Beat eggs and vanilla in a large bowl. Stir in chocolate chips
  • Add the flour mixture and stir until blended
  • Divide dough in half and shape into two logs about 3/4 inch thick, 1/2 inch wide, and 6 inches long. This is where I had the most difficulty.
  • Place on buttered cookie sheets and bake for 50 minutes. Then remove for oven to cool for 5 minutes.
  • Then, with a serrated knife, slice 1/2 inch cookies. Lay flat on cookie sheets. Bake for 10 minutes, then flip the cookies and bake for 10 more minutes
  • Place on heating rack to cool.

These were not the easiest to make but they ended up being delicious!

*Cookbook: Crazy about Cookies by Krystina Castella




Chocolate-Dipped Madeleines.


To start off my baking adventures, I decided to bake chocolate-dipped madeleine cookies. These types of cookies are technically tea cakes from the Victorian era. Technically, one is supposed to make them in special molds that will shape the cakes into a sea-shell shape. However, the recipe that I used says that a mini muffin pan will also work (that’s what I did).

The recipe for the cookies is:

  • 2 large eggs
  • 1/2 cup sugar
  • Grated zest of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup of butter melted and cooled
  • 1 cup sifted cake flower
  • chocolate glaze

The chocolate glaze recipe is 3 tablespoons of butter and 1.5 cups of chocolate chips.


  • preheat oven to 375 degrees (Fahrenheit)
  • beat eggs, sugar, vanilla, and lemon zest with an electric mixer until it is light and fluffy
  • add the flour and butter and beat until the mixture thickens.
  • spoon the mixture into the molds (or muffin pan, make sure it’s greased)
  • bake for 12-15 minutes until golden
  • remove onto racks for cooling.

Baking the cookies/tea cakes was really easy and fun! The hardest part for me was the chocolate glaze.

Directions for the chocolate glaze:

  • heat the chocolate and butter in a double boiler stirring until smooth.

The difficult part for me was the fact that I don’t own a double boiler. So I couldn’t get the chocolate as smooth as I wanted it to be. I ended up icing it on the cookies instead of dipping them in the chocolate. Also, make sure to put them on wax paper once you’ve put the chocolate on them.

In the end, the cookies turned out really well and they taste pretty good too! I posted a picture of my cookies as well as how they are supposed to look. As you can see, mine look like little min cupcakes with chocolate icing. Oh well!







So I’m home for the summer from my first year of college. I have a book full of cookie recipes and I absolutely love baking. I have decided that this summer I will try some recipes and write about them on here. Hope anyone who reads this enjoys!Image