Oatmeal Cookies


Behold oats: one of the most miraculous foods on earth. It has given us granola, oatcakes, my favorite breakfast, and best of all….oatmeal cookies!

The beautiful thing about oatmeal cookies is that they contain several “healthy” ingredients (oats, walnuts, raisins and…um…an egg?) so as you reach surrepticiously for that fifth cookie, you can tell yourself that you are just getting your daily dose of fiber.  It’s not technically a lie!


Cookie + bathrobe + coffee on the stove = happiness 🍪💁🏾

Needless to say, I have exceeded my fiber requirement for the day. Now you can too!
You will need…

  • 1 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon honey
  • 1 tablespoon vanilla
  • 1 egg
  • 2 1/2 cups oats
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • If you’re not a raisins and walnuts sort of person, substitute 1/2 cup chocolate chips

Preheat the oven to 350 degrees. In a small bowl, mix the flour, baking soda and salt. Set aside.

Beat the butter and sugars till well-combined. Add the honey, vanilla and egg.

Stir in the flour mixture, then add the oats. Add the raisins and walnuts and mix. 

Plop tablespoon-sized chunks of dough on a cookie pan and bake 10-15 minutes. Enjoy!



Berry Muffins

Nothing beats fresh baked goods in the morning (or at any time, really).  It’s a tradition in my house that we bake something for breakfast on weekends, and these muffins are a regular.  They’re quick to assemble and don’t take too long to bake, so they’re perfect if you like to sleep in.



These muffins can be made using any combination of berries, fresh or frozen. Typically we use blueberries or a mixture of blueberries and strawberries.  Be generous with the berries; they should turn the batter a nice purple color (seeing the batter go purple always gives me a very satisfied feeling, because in my opinion the more things that are purple, the better).

You will need….

  • 1 stick butter, room temperature
  • 1 cup white sugar plus a spoonful of sugar in the raw or brown sugar for dusting
  • 4 teaspoons of grated lemon or orange zest (what this means is that you take your citrus fruit and use a zest tool thingy (not sure what the name is, but it looks like a long, thin cheese grater) to gently scrape of the edge of the peel into your batter).
  • 2 eggs
  • 2 cups of your berries of choice
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup sour cream


Preheat the oven to 375 degrees (350 if you have a convection oven).  In a large bowl, cream the butter, sugar and zest.  Add the eggs and vanilla.

In a separate bowl mix the flour, baking soda and salt.  Add half the flour mixture and half the sour cream to the butter mixture.  It is important that you not over-mix muffin batter; stir until just incorporated.  Add the remaining sour cream and flour, then fold in the berries.

Place paper muffin liners in a muffin pan. Using a spoon, fill each liner until all the batter has been used up (you want each liner to be filled almost to the top). Sprinkle the tops with the dusting sugar, then place the muffins in the oven and allow them to bake for 25-ish minutes, or until a knife inserted into the center of the muffin comes out dry.  Enjoy!


New Year’s Day Chocolate Espresso Cake

2017 is finally here! It’s going to be an eventful year for me; I’ll be graduating from high school and starting college. It’s been a little crazy lately, what with college applications and holiday events, but today I had lots of time to experiment with my first cake of 2017.

Lately in Iowa it’s been between twenty and thirty degrees , but my outdoors-y family bundled up and headed out to Lake McBride for a hike today. I love hiking whatever the weather, but I knew from experience that everybody would come home craving a cup of coffee and something chocolaty.

This recipe is quick and so easy that I didn’t even get out a mixer, opting to mix by spatula instead. The cake comes out rich and moist, with lovely hints of espresso. I foresee that I will be making this recipe quite often in the year to come! Enjoy!


  • 2 cups sugar
  • 1 3/4  cups flour
  • 3/4 cups cocoa powder
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk (you can substitute regular milk,  but buttermilk gives a richer flavor)
  • 1/2 cup vegetable oil (or any flavorless oil–I used avocado oil)
  • 1 cup brewed coffee
  • 1 tablespoon vanilla
  • Powdered sugar for dusting (optional)


Preheat the oven to 350 degrees. In a large bowl, sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Pour in the oil and vanilla, then add the buttermilk and eggs.  When these have been mixed in, add the coffee and mix well (make sure to scrape the bottom and sides of the bowl).  Pour the batter into  a tall 8 inch diameter round pan or a 13 by 9 rectangular pan and bake for around 30 minutes, until a knife inserted into the center of the cake comes out dry.  If you wish to dust with powdered sugar, allow the cake to cool first or the sugar will melt (I know from experience) and your cake will be a little bit ugly (but still delicious).