The last Chocolate Chip Cookie recipe You'll Ever Need! - Better Than Tollhouse Cookies!

Better Than Tollhouse Chocolate Chip Cookies      

I'm not kidding either this recipe is absolutely foolproof! 

The Last Chocolate Chip Cookie Recipe.jpg

I'm finally giving it up guys. " Better Than Tollhouse " chocolate chip cookie recipe. Literally these are the best cookies you will ever make. I've given the recipe out to pretty much close friends and family only but its time that i let you all in on this little secret! Here's the deal. 5 years ago I decided I wouldnt stop baking till I could make a chocolate chip cookie that tasted better than Tollhouse cookie dough. WELL! I did it. I stood hours and hours in the kitchen making small batches of cookie dough to compare to my Tollhouse Cookie dough from the store. Until I added one ingredient that I felt made all the difference.... CORNSTARCH! Who knew?! It was delicious. My brother in law at one point when working at a pizza restaurant was using my cookie recipe, making the cookies and people were seriously paying him for them!!!! So pin this recipe now because you NEED THIS RECIPE! 

Better Than Tollhouse Chocolate Chip cookies 

  • 2.5 cups flour
  • 1 tsp baking soda
  • 1.5 tsp corn starch
  • 1 tsp salt 
  • 1  cup sugar 
  • 1 cup light brown sugar (loosely packed - light brown also important)
  • 1 cup unsalted butter (softened)
  • 1 tsp vanilla extract (Bakers Imitation <--- This Brand!)
  • 1 egg + 1 yolk 
  • 1.5 cups Chocolate chips
  1. Heat oven to 350 degrees 
  2. Mix flour, baking soda, salt and corn starch together in a small bowl set aside. 
  3. Combine butter, sugar and vanilla in a mixer. Gradually add egg + yolk. 
  4. Add chocolate chips.
  5. Spoon tablespoons of cookie dough onto a greased pan.
  6. Bake for 10-12 minutes (But really no longer than 12) 

Let cookies cool! Also side note the cookies are SO MUCH BETTER THE NEXT DAY! Seriously or even cooled for 12 hours. For whatever reason they are better when they are not hot. Also I usually double the batch to make golfball size cookies because they are devoured quickly. Lastly I keep and extra 1/2 cup of chocolate chips on the side to put on top of the cookie dough right before it goes into the oven to make the cookies look pretty!


3 ingredient Cinnamon Sugar Pumpkin Donuts

3 ingredient Cinnamon Sugar Pumpkin Donuts

Delicious and Simple

Only have 25 minutes? Great! Your in luck! These Donuts are SO easy and so heavenly tasting it will be your go to treat plus who doesn't love donuts? But the best thing is that YOU are making them which means you get the first taste of amazingly delicious warm donuts! Who doesn't love warm donuts?! I love warm donuts!  Everyone does!

Literally I cannot emphasize this enough. MAKE THESE DONUTS. I made these for a get together and they were gone within the first 10 minutes! 

A little tip though. Do not wash the donut pan in the dishwasher. Hand wash and towel dry. You'll thank me later. 

Fresh Hot out of the oven coated in a brown sugar and cinnamon mixture.  My house smelled like a bakery.

I tried brown sugar and cinnamon as well as granulated sugar and cinnamon and both tasted amazing! You can never go wrong coating donuts in sugar!

3 Ingredient Cinnamon Sugar Pumpkin Donuts 


  • 1 can Pumpkin
  • 1 box Spice Cake
  • 1 tsp Pumpkin pie spice (optional)
  • Cinnamon Sugar mixture (Brown sugar & Cinnamon or Granulated sugar & Cinnamon)
  1. Preheat oven to 350 degrees
  2. Mix pumpkin, cake mix and pumpkin pie spice together. 
  3. Grease your donut pan so that the donuts easily release.
  4. Cook for 12 minutes.
  5. After taking them out of the oven coat them in the cinnamon sugar mixture while donuts are hot. 
  6. Eat or let cool.  



2 Ingredient Pumpkin Brownies

2 Ingredient Pumpkin Brownies 

I'm pretty sure the entire world has heard of minimal ingredient recipes. And they never fail! So I'll make this quick. These are GOOD BROWNIES! Not kidding. 

  1. O N E - Brownie Box Mix 
  2. O N E - Can of Pumpkin Puree





They are thick. So you'll need to really mix the batter well. You can add water if you want too. 

I only cooked them for about 15 minutes. I made sure to spray my brownie pan with coconut oil (or whatever you prefer). If not they'll likely stick to the pan and apart. 

I made a Pumpkin Spice glaze and drizzled it over the brownies and they were delicious! The brownies are super moist.

So cute though! The owl pan is from World Market also! 

Pumpkin Spice Macarons

Pumpkin Spice Macarons

I'll just start out that these were delicious. They may have not been super pretty but they were delicious! And Yes... Skyler approved of these as well so they get that Sky Stamp of approval!

My friend from church told me that she uses a little cheat sheet with drawn circles on parchment paper under another sheet of parchment paper that is used so she can make perfectly circle macarons. Her macarons are gorgeous. This is my 3rd attempt at macarons so I say these are okay..

Obviously not gorgeous but they did turn out delicious and I only had to impress the family so it worked! 

I have used this recipe in other variations and it is a reliable recipe as long as you remember to whip the crap out of your egg whites. I'm talking STIFF PEAKS. My last blog post on Lavender macarons I had several people tell me their cookies turned into a runny mess. Your egg whites must be thick like whip cream consistency. Use a kitchen aid, hand mixer whatever you have that isn't your own hand or you will be sitting there forever. 

Pumpkin Spice Macarons


  • 275 g. ground almonds (almond flour)
  • 250 g. confectioners' sugar
  • 6 egg whites + half egg white (separated as indicated in instructions)
  • 210 g. caster sugar
  • a few drops food coloring or food coloring gel
  • 1 tsp pumpkin pie spice 


  • 8 ounce cream cheese
  • 1/4 cup pumpkin puree 
  • 1/2 tsp cinnamon
  • 1/4 tsp clove


  • Parchment Paper
  • Baking Sheets
  • Piping bag fitted with 1/2 inch round tip (you can also use a Ziploc bag with the corner cut off.)

Sift almond flour & confectioners’ sugar together in a bowl to remove any lumps, set aside. In a clean, dry bowl, whisk the 6 egg whites to a foam (or soft peak stage). Once they are foamy, add a third of the granulated sugar, whip for another minute until sugar is dissolved; add another third of the sugar, whip for another minute; finally add the remainder of the sugar and whip for one more minute. Using a rubber spatula, gently fold the sifted mixture of almond flour & confectioners’ sugar into the egg whites. Add a few drops of food coloring as desired; keep in mind that the color fades a bit while baking. In a separate small bowl, whisk the remaining ½ egg white until frothy; then add to the final mixture, folding gently to slightly loosen the batter.

Transfer the mixture to the piping bag fitted with the round tip. On a baking sheet lined with parchment paper, pipe macaron rounds 1 ¼-1 ½ inches. Lightly tap the sheets so the macarons spread fully.

Preheat oven to 300° Fahrenheit. Allow the macarons to sit uncovered until they form a thin shell on the outside (so you can lightly touch the macarons without the batter sticking to your fingers). This will take anywhere from 10 minutes up to an hour on very humid days. Bake for 15-17 minutes until they form a slight crust.

Allow to cool completely on baking sheet. Remove carefully & sandwich your favorite jam, frosting, or filling between two cookies—a little filling goes a long way. These should be stored covered in the refrigerator. If you can practice enough self-control, wait to eat these until they’ve spent the night in the fridge. I don’t know what it is, but something magical happens to these bad boys overnight & they taste twice as good the next day!

Harry Potter Pumpkin Pasties Copycat Recipe

Hogsmeade Pumpkin Pasties 

Pumpkin Pasties - Harry Potter

Clear back to 4th grade (I just turned 25) I remember sitting in school listening to Mrs. Scoles read Harry Potter and the Philosphers(Sorcerers) Stone. And the magic started then for me. I think there was a huge obsession with witches at that time in my life. I actually recall reading any kind of book that involved witches. In school I dressed up as a witch for the book The Little Witch for a book report as well as making a diorama of a witch scene from the book The Witches. With that being said I took a liking to the entire Harry Potter series, so when the movies came out you can imagine how fun it really was for myself as a little girl. 

In July I started the books over this time listening to them on Audible. I am currently about to finish The Goblet of Fire but can I just tell you how awesome it is listening to the books! I am a mom of routine which means I have a lot to do. So what better way to fold laundry or run on the treadmill than to listen to Harry Potter while I do it!

This last weekend we had a Harry Potter marathon. It started Friday and ended Sunday Evening. So Friday while Imogen was at school I baked Hogsmeade Pumpkin Pasties we also made Butterbeer to go with our Pumpkin Pasties. They were delicious! Imogen couldn't believe that we were eating the same food that Harry Potter had eaten while on the Hogwarts Express his first year on his way to Hogwarts School of witchcraft and wizardry. He bought them when he had realized that Ron did not have much to eat on their train ride. 

 “What she did have were Bertie Bott's Every Flavor Beans, Drooble's Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life.”


You can bet that as soon as that bell rang Friday afternoon Imogen ran like the wind so we could race home to get our Harry Potter Marathon on.

Pumpkin Pasties Harry Potter

Both of my girls loved them and I know that Artis (the 7 month old) would have too had he tried them. And if you've read my blog before the ultimate judge of all my cooking is Skyler(husband) his opinion counts and I will say this. Nothing that does not get his approval makes the blog. So that should tell you just how delicious these were. Not to mention incredibly simple. 

Pumpkin Pasties Harry Potter


They are literally handheld Pumpkin Pies. Served best when warm. And of course eaten with a mountain of whip cream even though they really did not need it at all. 

Hogsmeade Pumpkin Pasties

Wizarding World of Harry Potter Copycat Recipe 


  • 1 Cup Pumpkie Pie Puree 
  • 1/4 cup sugar 
  • 1/2 t pumpkin pie spice
  • 3-4 Chocolate chip Morsels (optional)
  • 1/4 cup Kerrygold unsalted butter 
  • 2 eggs
  • Pre-Packaged rollout pie crust.
  • Clove Spice & Brown sugar 
  1. Pre-heat oven at 350
  2. Mix pumpkin, sugar, pumpkin pie spice and butter (softened) together.
  3. Roll out Pie crust. Using a circle cookie cutter or mason jar lid cut as many circles out of your pie crust as possible. 
  4. Mix egg mixture together to make and egg wash. Then brush the egg onto the cut out pieces of crust. 
  5. Cut an opening in the middle of your cutout pie crust for the pie crust that will be used to cover your pumpkin. ( I made a lightening bolt. )
  6. Place a tablespoon of the pumpkin mixture in the middle of the pie crust. After doing so place another circle cut out pie crust on top. Use a fork to seal the ends together.
  7. Sprinkle on ground clove and brown sugar over your egg washed pie crust.
  8. Place your pumpkin pasties on a parchment paper lined baking sheet.
  9. Bake for 10-12 minutes.
  10. Serve Warm with lots of whip cream!

Enjoy! Let me know how you like it!



Halloween - Almond Ombre Cake

Almond Ombre Halloween Cake 

Imogens 5th Birthday Cake! 

This is literally my favorite cake I have ever made! And I'll be quite honest with you. When Imogen FINALLY decided she wanted the cake she did my heart did a little dance. As you know I love Autumn and all it brings. Halloween is my favorite holiday so I knew that this had to be good. We spent a good week deciding on cake. She threw 10 different ideas at me and this one was the last one. I can't say I am surprised at all. I am almost positive the love of Autumn has got to be a genetic trait. I am sure of it.  

I think it was more of a last minute idea to do an Ombre style cake. This was my first ever attempt. It did not turn out as pretty as I had hoped but I dont think I could have done better when it was a last minute idea. I for some reason thought it would be a good idea to mix the coloring into the batter while in the cake tins. Yep. Rookie mistake I will say that for sure. But it did not make it taste any less amazing. 

These cakes were not leveled well enough to save my life! BUT! again the cake tasted amazing and I watched enough youtube videos on how to save cakes that I made it work. 

And this was the prettiest crumb coat ever. 

OK! Before you start judging my cake you should know this was thee most moist (hate using that word but it describes perfectly) cake I have ever tasted. And if you know my husband (foodie, food lover, food critique extraordinaire) he is my judge of all my cooking. He will tell me if my food taste terrible. With that being said. He said that this was the best cake he had ever eaten. I KNOW! I couldn't believe it. I was seriously in pure shock. Who knew an almond flavor cake could win his heart over? Had I known this I would have made it 6 years ago!  See when I cut a slice I thought this is way too sweet. But I didnt take into consideration that my husband does not like eating sweet frosting. So the verdict? 

Everyone loved it! The neighbors loved it because of course I had to share our little 5 person family was not going to eat that much cake in a week or so I thought... 

Basically 3 days after Immys birthday the cake was gone. And I was shocked. I'm definitely going to convert this Almond Cake recipe into a cookie recipe. Cannot wait! 

And the 5 year old? She said " Mom you rocked it! " What!!!! She is so awesome! I love her so much and cannot believe I'm a mom to a 5 year old cutie! 

Happy Birthday Imogen Skye! Your my favorite 5 year old ever! I can't wait to look back on these photos and remember how she came home from school and told me she loved her fancy cake. 


This is what blogging is all about people. Writing these memories and sharing this happiness. 



I'll give you the recipe now :D


  • 3 cups cake flour or regular flour and sift together 2 tablespoons cornstarch per 1 cup of AP flour 
  • 2 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
  • 1 1/4 cup whole buttermilk, divided
  • 5 large eggs
  • 2 teaspoons almond extract


  • 3 1/2 cups powder sugar
  • 3 sticks butter, softened and cut into cubes 
  • 2 tablespoons heavy whipping cream 
  • 2 teaspoons almond extract (choosing a clear extract will allow your frosting to be much whiter) 
  • Any color Icing gel if you dont want your frosting to be white 


  1. Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
  2. In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 1 cup of buttermilk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
  3. In a small bowl, beat remaining 1/4 cup buttermilk with eggs and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Stir in sprinkles. Divide batter evenly among prepared pans.
  4. Bake for 35 to 45 minutes (about 25 to 30 minutes for 6" pans), rotating pans halfway through baking, until tops are lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and frozen until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)
  5. For the frosting start by adding your softened butter to your mixer. Use the paddle attachment. If your dont have a paddle attachment then stir by hand. Mix for 4 minutes until butter is creamy and white looking. 
  6. Next add in the powder sugar. Add in by the 1/2 cup and let it mix for about for about 30 seconds before adding each 1/2 cup. 
  7. Next add in heavy whipping cream and almond extract. Mix for 2 minutes.
  8. If you choose to add in icing gel add about 1/2 tsp for a darker violet color. 
  9. Refrigerate for about 30 minutes before icing cake. Also icing a frozen cake will help with getting smoother frosting. 
  10. Do a fine crumb coat then refrigerate the cake for 30 minutes or overnight. After a minimum of 30 minutes refrigeration using a bench scraper ice the frosting onto the cake. You of course dont need a bench scraper but it helps with getting a smoother look. For this cake i wanted to do a slight dirty icing look as it was a Halloween cake. 


Enjoy! Cake should be good for up to a week refrigerated!