Sugar Cookies with Vanilla Frosting (Dairy-Free)

Ah, the sugar cookie. It’s such a classic cookie.

I baked a lot of sugar cookies over the summer for my church’s annual Vacation Bible School. One woman at my church is “famous” for her sugar cookies that are served each year at VBS.  In June, she asked me to take over the sugar cookie baking, and I gladly accepted. She insisted that I use her sugar cookie recipe, and I was more than happy to! (more…)

Hannah and cookies

Hannah recently entered a local teen fashion contest. The contest was for teen girls to show how to dress up a basic outfit in an inexpensive way while also providing shopping tips.

She asked me to take her pictures, and of course I said yes. I love being behind the lens of my camera. I’m not sure when Hannah will find out who won, but I do want to share the photos she submitted!

Her “plain” outfit.

Her fully accessorized outfit!

Very schnazzy.




Love her. So much.


This summer has been the summer of zucchini for my garden. The zucchini grew and grew like crazy. I think I still have some to pick.


I have made countless loaves of zucchini bread. I’ve tried every variation, too–chocolate chip, nut and raisin, banana and Nutella. You get the point.

I was staring at a zucchini laying on my dining room table a few days ago. I was in the mood to bake (as usual), but didn’t want to make another loaf of zucchini bread. So I made cookies.

You would think I’d be tired of cookies by now. Nope. Definitely not.

Here is a lovely recipe for milk chocolate chip zucchini cookies.



These cookies are different from “regular” chocolate chip cookies for two reasons. They have milk chocolate chips and they’re super soft. I think the softness comes from the moisture in the grated zucchini.

If you enjoy soft, chewy cookies, definitely try out the recipe and let me know what you think!


Woah, that’s right. THREE. I have three recipes to share with you.

1. My personal recipe for carrot soup. Love this stuff. It’s a super simple recipe, too!carrotsoupcarrotsoup2

2. My favorite tuna sandwich recipe. It’s a guacamole tuna sandwich on pumpernickel bread. I don’t know how I came up with this. It’s super random, but don’t knock it till ya try it!tuna1IMG_5176IMG_5177

3. Strawberry Pop-Tart Muffins. I was at Jimmy’s house on Sunday after church and we decided to bake  muffins together, but didn’t have any chocolate chips or blueberries. So we resorted to making our own recipe by using strawberry Pop-Tarts to give the muffins some flavor. We also added a streusel topping. poptart1poptart2poptart3IMG_5165

What’s the best thing you’ve cooked or baked lately?

Rabbit Stew

On Saturday, I told Jimmy that I would cook dinner for his family. We went to the grocery store and I asked him what he wanted. He said he wanted something wild. We walked past the butcher and Jimmy spotted a rabbit. He told me that he wanted rabbit stew. So I created my own rabbit stew recipe!

Rabbit Stewrabbitstew

The meat from one rabbit
2 tablespoons olive oil
4 cups water
3 tablespoons Worcestershire sauce
1 clove of garlic, peeled and chopped
1 bay leaf
1 medium onion, sliced
1 teaspoon each of salt and pepper
1 1/2 teaspoons chopped rosemary
2 teaspoons paprika
5 large carrots, sliced
5 ribs celery, chopped
2 tablespoons cornstarch

1. Brown the meat in the oil. Add water, Worcestershire sauce, garlic, bay leaf, onion, salt and pepper, rosemary, and paprika. Cover and simmer for about 30 minutes. Remove bay leaf.
2. Add carrots and celery. Cover and simmer for another 30 minutes. Combine 1/4 cup of water and cornstarch until smooth. Add some of the hot liquid into the corn starch mixture. Add cornstarch mixture to to pot and cook until bubbly. Enjoy!



The verdict? It was delicious and I think rabbit tastes a lot like chicken, only sweeter and lighter–if that makes sense?! I’d definitely make it again!

Would you try rabbit stew?

Biscuit Chicken Pot Pie

This recipe is super easy and delicious. It can be made vegetarian or vegan by using a vegetable-based condensed soup, soy milk, and by using lentils instead of chicken.

Biscuit Chicken Pot PieB

1 16oz bag frozen mixed vegetables, thawed
4 chicken breasts (about 1 pound), cut into 1 1/2-inch pieces
2 cans (10 3/4 oz) Campbell’s condensed cream of chicken soup
1 cup milk
1/4 teaspoon each of salt and pepper

Biscuit Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 cup canola oil
3/4 cup milk

1. Preheat oven to 425* and grease a 9×13 glass dish with cooking spray.
2. Combine all ingredients in a large bowl, until thoroughly mixed. Pour into glass dish.
3. For the biscuits, stir together the flours, baking powder, and salt. Combine oil and milk in a measuring cup. Pour the wet ingredients into the dry, stirring just until the dough pulls away from the sides of the bowl.
4. Drop the biscuit dough by spoonfuls onto the pot pie.
5. Bake for 25 minutes, or until biscuits are golden brown. Serve warm and enjoy!


Funny picture of the day:

Jimmy and I went to Cabela’s in West Virginia over the weekend. Basically, Cabela’s is a store that sells outdoors equipment and clothing for sports like hunting and fishing. The store has hundreds of taxidermied  animals all over the store, including a whole section of taxidermied deer.

We saw deer in every position: standing, jumping, laying, sitting, etc.

I think this position was my favorite though…IMG_4674A deer scratching its head. Really?! That made me laugh so hard.


Butternut Squash Muffins and Narwhals

I love butternut squash and I love muffins. So I combined them. I don’t know why I didn’t think to do it sooner!

Butternut Squash Muffins

1 cup butternut squash, pureed
3/4 cup milk
2/3 cup brown sugar
1/3 cup water
1/4 cup oil
1 Tbs lemon juice
3 Tbs maple syrup
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg

1. Preheat oven to 400* and coat a muffin tin with cooking spray.
2. In a large bowl, mix together the wet ingredients (butternut puree through maple syrup).
3. In a small bowl, mix together the dry ingredients (flour through nutmeg).
4. Add the dry ingredients to the wet and stir until just combined. Spoon batter into muffin tin.
5. Bake for 20-25 minutes, or until done. Cool on a wire rack and enjoy!

Ready for something really random? 

I saw this on a friend’s Instagram the other day and it made me laugh. It made me laugh because up until last year, I thought narwhals were fake, just like unicorns…

I was in a book store, looking at National Geographic animal picture books with Jimmy (yeah… we’re that cool), and I saw a picture of narwhals. I was like “Wow, they made those narwhals look so real! Technology amazes me!” Jimmy looked at me really weirdly and explained that narwhals are real. Then he laughed at me for a few minutes because I was so excited to find out that little fact.

It’s the little things in life ;)


Hey there!

I recently bought and cooked two seasonal food items. Huzzah! Both of them came from a wee little fruit stand about 1 minute from campus.

First up: Spaghetti squashI cut the squash in half and cooked one side. I brushed it with olive oil, sprinkled it with salt and pepper, and microwaved it (lazy) for about 7 minutes in 1/4 cup of water. I scraped the squash out with a fork and topped it with spaghetti sauce. My thoughts: I wish I would have roasted it!

Up next: PumpkinI bought a pie pumpkin, peeled and cut it, and roasted it for 45 minutes at 375* with olive oil, salt, and cinnamon. My thoughts: It was amazing.


Other random things:

I was working on a school project that required me to include some old pictures. I asked my mom to help me find some and she found this gem…..I actually blended in with the wall. Don’t ask me why I was wearing a cow sweatsuit (I’m lactose intolerant LOL) that says “I’m udderly adorable.” Oh my.

Pittsburgh has some of the craziest weather. Yesterday it was in the 80’s and I actually saw snow in the forecast for next week. What?!


Bible verse of the day: All Scripture is God-breathed and is useful for teaching, rebuking, correcting and training in righteousness, so that the servant of God may be thoroughly equipped for every good work. 2 Timothy 3:16-17