Project announcement, coming soon!!


There are lots of things going on and being created around my place!

My latest project will be announced in a few days! Stay tuned.


Hint: it’s something fall themed and perfect for Thanksgiving this year! I can’t wait to share it with you all!


Rustic White Cheddar and Rosemary Biscuits


This is the perfect rustic biscuit for the fall. Rosemary is at it’s peek right now before the frost, and there is nothing better than this aromatic herb paired with extra sharp cheese, a good quality Vermont cheddar is recommended, such as Cabot.

2 cups flour

4 teaspoons baking powder

3 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon cream of tarter

1 tablespoons fresh rosemary, chopped

1/2 cup cold butter, chopped

1 cup roughly chopped sharp white cheddar

3/4 cup whole milk

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

In a large bowl stir together the flour, baking powder, sugar, salt, cream of tarter and chopped rosemary.


Cut the butter into the dry mixture or you can blend it in with your hands (I know, using hands for “cutting the butter in” isn’t typically recommended, but it works for me!)

Make sure the cheddar cheese is chopped into smallish pieces, about 1/8″ to 1/4″ and stir into the butter/flour mixture.

Pour milk into the bowl and stir just into everything is combined. Don’t over mix this. Put a little bit of flour on the counter and place your dough on the counter. Pat out to 3/4″ and cut into 2 3/4″ rounds.

Place on cookie sheet with parchment on it and place biscuits close together. This is a well known method to keep biscuits from drying out. Bake in a 450 degree oven for 12 minutes until golden brown.

Cool on wire rack and enjoy!


Chewy Molasses Chocolate Chip Cookies


I’ve made this recipe for several years and I’m so happy with the results every time. I know molasses isn’t something people think of adding to a chocolate chip cookie, but it’s the perfect ingredient, making it chewy, soft, and perfect for fall.

Another favorite about this recipe is that it does not require refrigeration of the dough before baking so if you’re feeling impatient for a chewy cookie, the wait isn’t too long with this one. 😀 Enjoy friends!

2 1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

10 tablespoons butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 egg yolk

1/4 cup molasses

1 teaspoon vanilla

1 1/2 cups chocolate chips


Preheat oven to 350 degrees.

Prepare cookie sheet pans with parchment paper.

In a mixing bowl cream together the butter, sugar and brown sugar. Once creamy add the molasses, egg, egg yolk and vanilla.

Mix together the dry ingredients together and then add to the top of the creamed butter mixture and stire together. Before it’s completely stirred add the chocolate and finish the stirring process.

Shape each cookie into 2 tablespoon balls and roll in small bowl filled with some granulated sugar. Place on pan making sure there is about an inch between cookies. Place in oven and cook for 12 minutes!

Let cool on a wire rack.