From My Kitchen: Chocolate Chip Gingerbread Cookies

I was so excited to receive this new cookie magazine from my sister recently. We, along with our mom, aunts, and female cousins, love to bake and we love cookies, which are great interests to share with the women in my family.

BHG Cookies Magazine

I adore gingerbread cookies, and these turned out quite good, so I’m happy to share the recipe with you today.

gingerbread cookies


1/2 cup shortening

3/4 cup packed brown sugar

3/4 teaspoon ground baking soda

1 teaspoon ground ginger

1 teaspoon ground allspice

1/4 teaspoon salt

1/4 cup molasses

1 egg

2 cups all-purpose flower

3 ounces bittersweet chocolate chips, or chopped pieces

The recipe also called for 1/2 cup dried tart red cherries, which I left out because I thought that might be too many flavors going on in one cookie.


1. Preheat oven to 375 degrees.

2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined.

3. Beat in molasses and egg until combined.

4. Beat in as much of the flower as you can with the mixer. Using a wooden spoon, stir in any remaining flour and chocolate.

5. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8-9 minutes or until bottoms are light brown. Transfer to wire racks; cool.

Makes about 36 cookies. They are quite tasty on a bowl of vanilla bean ice cream. Enjoy!

From My Kitchen: Turkey Soup

For the first time in a few years, I finally found a good recipe for using leftover turkey from our traditional Thanksgiving meal, so I thought it would be nice to share it with you.

turkey soup

Here’s the recipe:


2 quarts chicken broth

Leftover turkey, cut into small pieces (I had about a quart leftover from Thanksgiving)

1/2 onion, chopped

2 carrots, chopped

4 small potatoes, chopped

1 bay leaf

1/2 garlic clove

2 Tablespoons olive oil

Frozen mixed vegetables, half bag


1. Pour olive oil, garlic, and onion into crock pot and heat on low.

2. Add turkey, carrots, potatoes, and broth. Add bay leaf.

3. Cook on low for at least 4 hours. Add mixed vegetables and cook for 30 minutes more.

4. Remove bay leaf.

5. Serve in your favorite soup bowl with your favorite bread roll or crackers.


From My Kitchen: Indoor S’Mores

I saved a recipe for Indoor S’Mores from the Golden Grahams cereal box about five years ago, and haven’t seen it printed since. This tasty pan of bars makes you think of bonfires and roasting marshmallows over the fire. This version of S’mores is easy to make anytime since  you don’t need a campfire, although it doesn’t have that same smoky, outdoors taste as bonfire s’mores.


8 cups Golden Grahams cereal

5 cups miniature marshmallows

1-1/2 cups milk chocolate chips

1/4 cup light corn syrup

5 tablespoons butter or margarine

1 teaspoon vanilla

1 cup miniature marshmallows


1. Butter 13″ x 9″ pan.

2. Into a large bowl, measure cereal.

3. Microwave Directions: In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High for 2-3 minutes, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

Stove-Top Directions: In 3-quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla.

4. Pour over cereal; quickly toss until completely coated. Stir in 1 additional cup of mini marshmallows.

5. Press mixture evenly in pan, using buttered back of a spoon. Let stand uncovered at least one hour, or refrigerate if you prefer a firmer bar.

Cut into 24 squares. Enjoy!

From My Kitchen: Bars and Cake

First of all, I want to say thank you to everyone for all the love on the release of my new sewing patterns! It feels good to have my first pattern out there, so stay tuned as I feverishly finish many more in the works that I can’t wait to share with you.


I am starting a new column here on my blog to share with you things I’ve baked or cooked lately that we loved, since I really love to bake and cook, or recipes I’ve found that I want to try.

I made Raspberry Oatmeal Bars recently. They remind me of apple crisp, one of my favorite desserts. I might add that they are also good for breakfast!

I followed Amanda’s recipe, which can also be found at I was happy to be able to use homemade raspberry jam I froze last year after an abundant raspberry crop in our backyard.

1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.


I think the highlight of our baking endeavors was the confetti cake we made in our giant donut cake pans on Saturday night. I say we because we made it together: I baked the cake and Dave frosted it. He likes to do that part.

It was a last-minute, spontaneous decision, so we used a box mix.

A small piece was just perfect after our nightly walk under the stars.

Have you baked anything delicious and decadent lately? Thanks for stopping by!