This is the post excerpt.


These are my recipes…


Cookie Brownies


Hi everyone! I know I haven’t posted in SUCH a long time, and I am so very sorry for that. I am a seventh grade student (now in eighth grade), and this year has been absolutely insane for me! However, I am ready to get back on track with posting as often as possible. I have been coming up with super cool recipes and cannot wait to share them with you! This weeks post is all about brownies. Well, brownies and cookies. Together! I kept seeing these cookie brownies all over the place, but were too much brownie and not enough cookie, so I decided to take them on myself, with a different approach. In the end, brownies always get rid of my frownies (especially with cookies)! Here’s what you’ll need to make these.



  • 1 box of dark chocolate fudge brownie mix
  • 3 tbsp of water
  • 1/2 cup vegetable oil
  • 2 large eggs


  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) of softened butter
  • 3/4 cups of granulated sugar
  • 3/4 cups of brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 package of chocolate chips (any kind will do)


  1. First, add your brownie mix, oil, eggs and water into a medium sized bowl and mix until smooth.
  2. Set to the side and grease a 9×13 pan.
  3. Preheat your oven to 375F
  4. Whisk together your flour, salt and baking soda in a medium sized bowl.
  5. In a large bowl, mix your butter and sugars until light and creamy.
  6. Then, add in your eggs one at a time and vanilla.
  7. Once completely mixed, add in your dry ingredients into your wet ingredients mixture on LOW!
  8. Add in your chocolate chips.
  9. Set aside.
  10. Once your pan is greased and oven is completely preheated, pour in your brownie mixture.
  11. Add small amounts of cookie dough at a time (look at pictures below for preference).
  12. Put into the oven for about 10 – 12 minutes, or until your toothpick comes out clean.
  13. Let cool & serve for your friends, family, or eat the pan by yourself!



Thank you so, so much for tuning in to this weeks post, I am very sorry I haven’t posted in a while, but don’t worry, I will be posting more often. I even have an idea for next weeks post!! Thanks for joining me today, if if you have any questions, comments or suggestions for future posts, please do not hesitate to leave a comment, or email me.

Pie Crust Snickerdoodles

crust cookies

Hi everyone! So this is the time of the year I start to get really sad because the summer is ending and school is starting (tomorrow). However, this is also the part of the year when great things happen! I spend more time in the kitchen in the fall. We go apple picking, bake pies, LOTS of cookies, and pumpkin muffins. To get myself a little more excited about the fall I decided to make my own recipe, pie crust snickerdoodles. I hope you enjoy it!


  • 2 1/2 cups all purpose flour
  • 2 tbsp sugar
  • 1 tsp table salt
  • 12 tbsp cold unsalted butter
  • 1/2 cup chilled solid shortening, cut into 4 pieces
  • 4 tbsp vodka, cold (this will cook out over time, so don’t worry it is completely safe)
  • 4 tbsp cold water
  • 3 Tbsp cinnamon sugar


  1. Process 1 1/2 cups of your flour and the sugar and salt together in the food processor until combined, on pulse
  2. Add in your cold (should be solid and cut into cubes) butter and shortening. Process until your dough starts to collect in clumps (about 10 seconds). Your dough should look like cottage cheese at this point. Very small pieces of butter should remain, but all the other ingredients should be well combined.
  3. Scrape down the sides of the bowl and add your remaining 1 cup of flour and pulse until your mixture is evenly combined throughout your dough. Empty mixture into medium sized bowl.
  4. Combine the vodka and water and sprinkle it over the dough tablespoon by tablespoon. After every addition, mix your dough thoroughly.
  5. Flatten your dough into two 4in disks. Cover them both with plastic wrap.
  6. Chill for at least 45 minutes.
  7. Heat your oven to 4 degrees. Cut your pie dough into circles with a small glass cup or cookie cutter and sprinkle each cookie with cinnamon sugar.
  8. put into oven for 10-15 minutes. Let cool, and enjoy!


Pie crust can be intimidating to make but I found it to be not that tough! Make sure all your ingredients are cold. Please comment if you have any questions and make sure to follow my blog! Have a great day! (Sorry I posted a day late)


Cinnamon Bun Mini Cookies



This week, I went school shopping, because sadly, school starts very soon and summer is almost over. As I was walking through the mall, trying to make myself as happy as I could, the warm smell of Cinnamon Buns entered my nose. So this week, when I wanted to make cookies, I thought of that wonderful aroma and wanted to make a cookie that related to it. I looked up some recipes, changed the original recipe that I used just a bit and I think they turned out awesome! I really hope you make these because even though they take some time, they are so worth the wait in the end. Enjoy! This makes about 34 cookies. This recipe is inspired by Sally’s Baking Addiction.



  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tbsp cinnamon
  • 1 stick unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract


  • 2 Tablespoons  butter, melted and slightly cooled
  • 1/4 cup  granulated sugar
  • 1 1/2 Tablespoons ground cinnamon


  • 1/2 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract


  1. Combine your baking powder, cinnamon, salt and flour into a small bowl and mix until combined.
  2. In a large bowl, put in your butter and sugar until very creamy. Mix for about two minutes switching from medium to high speed.
  3. Add your egg and vanilla into the mixture until well combined.
  4. Add in your dry ingredients to your wet ingredients and mix well.
  5. Knead your dough and roll it out on a silicone mat.
  6. Put your cinnamon mixture onto your dough and roll it.
  7. Chill for two hours.
  8. Preheat your oven 350F
  9. Cut your logs into 1/2 inch for each cookie.
  10. Put in oven for 14 minutes
  11. Cool
  12. Mix all ingredients for glaze in a small mixing bowl.
  13. Drizzle on top of your cookies and enjoy!


This recipe does take a long time, but is totally worth the wait! Rolling out the dough is pretty tough, but if you do it slowly, it will be fine. Make sure you add flour to your dough if the dough is sticking to the rolling pin. If you make these Cinnamon Bun Mini Cookies, send a picture to my gmail and I will put it in my next blog post. Make sure to follow my blog so you know whenever I post something new. See you next time!

Coffee Cake Muffins





Every day, at 3:00 PM my family and I come to our kitchen table and talk about our day together. My parents have coffee and we’ll all have a snack. Of course we can’t always be together but coffee time will always be meaningful to us. This week I wanted to bring something special for this time of day so I thought, “coffee cake!”. My mom and I came up with a delicious coffee cake muffin that your tastebuds will thank you for. This recipe was inspired by Damn Delicious.

Heres how to bake it:


  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of brown sugar, packed (light or dark, whichever you choose will be delicious)
  • 2 teaspoons of baking powder
  • 3 teaspoons of cinnamon
  • 1/4 teaspoon of baking soda
  • Pinch of salt
  • 1 teaspoon of vanilla extract
  • 3/4 cup of milk
  • 1/3 cup of vegetable oil
  • 2 eggs

Crumb Topping:

  • 1/3 cup of Granulated Sugar
  • 1/3 cup of Brown sugar ( light or dark )
  • 3 teaspoons of cinnamon
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, melted ( if you use salted butter, you do not need to add salt to your topping )
  • 1 1/3 cups all-purpose flour ( if you ever need more, don’t be afraid to add an extra couple tablespoons )

The Glaze:

  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of milk
If you don’t feel like making a glaze, just dust some powdered sugar on top.
  1. Preheat your oven to 375F.
  2. Line your muffin tins with paper liners.
  3. Mix all your ingredients except your melted butter for the crumble into a small bowl.
  4. Slowly add butter to your crumble mixture.
  5. Mix with a whisk and set aside.
  6. In a large sized bowl, mix your flour, sugar and cinnamon until well combined. Note: do this slowly so that these ingredients don’t go all over your kitchen!
  7. Add your baking powder, salt and baking soda, into your dry ingredients.
  8. Add in your eggs, vegetable oil and milk very slowly until combined.
  9. Scoop your muffin tins halfway, as you will be putting a lot of crumble on top of them.
  10. Add your coffee cake crumble mixture on top of the muffins, and put them in the oven for 15 minutes. If you put a toothpick in the middle of the muffin after 15 minutes and the toothpick comes out of the muffin with batter on it leave it in for another 5 minutes.
  11. Meanwhile, combine all ingredients for your glaze into a small bowl until combined.
  12. Drizzle glaze on top of muffins, and enjoy!


I used a ceramic ramekin that was oven safe and put the rest of my batter and crumble into that. I sprayed cooking spray on the bottom so it wouldn’t stick, and it worked quite well! Thank you for looking at this recipe, and if you’re new, go check out my other recipes! I post every Sunday, and please follow my blog so you can get a notification when I post something new. Have a great day!                                                                                                     -Sunny:)

Peanut Butter Cookie Bars


Surprise! I have a bonus recipe this week. I made this and I didn’t want to wait for next Sunday to share with all of you! Here is a recipe my mom and I whipped up with some leftover cookie dough. Hope you enjoy!

Heres how to bake it:


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks of butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/2 cups reese’s peices
  • 7 tbsp peanut butter
  • 1 1/2 cups chocolate chips
  • 1 cup heavy cream


  1. Preheat your oven to 375F
  2. Sift flour, baking soda and salt in a small bowl and set aside
  3. Next, mix butter and sugar into a large bowl until fully mixed. Slowly add in your eggs, one by one. Mix until smooth.
  4. Mix in vanilla, peanut butter, and reese’s pieces.
  5. Add in flour gradually.
  6. Put in oven for 10-11 minutes or until golden brown in a 9×13 pan, if you don’t have one, use whatever pan you have. You can even put this in a cake pan!
  7. Cool.
  8. Put heavy cream into a pot so it is warm (not to a boil) and slowly add in your chocolate. Stir until creamy, smooth and shiny.
  9. Pour onto cooled cookie bars and enjoy!


This is most likely going to be crumbly when you make the peanut cookie bar dough. It is supposed to be that way, so don’t worry about the texture. Make the ganache while the Cookie Bars are cooling, so when you pour the ganache onto your cooled cookie bars, they have a nice warm topping to them. Comment if you want me to post more bonus recipes like this. My mom and I made this up as we went, if this is similar to a different recipe you have seen, it it a complete coincidence. Please follow my blog so you can get a notification every time I post something new! See you next time!

S’mores Pie


Hi! Thursday, August 10th was national S’mores day, so I thought it would be appropriate to share a recipe my friend Elise and I made that was based on that very delicious dessert. It’s one of the easiest things I have ever baked, and it took almost no time at all. If you need to bring a snack to a party, and you don’t have enough time to make a very long, and hard dessert, this S’mores pie is for you! Also, if you just want to make a fast dessert for whatever your planning, even if it’s just a movie night with yourself, this is for you!

Here’s how to bake it:


  • 10 graham crackers, finely crushed
  • 5 Tbsp. of butter
  • 1 1/2 cups of mixed chocolates (dark, semi sweet, and milk chocolate )
  • 1 cup heavy cream
  • About 2 1/2 cups of mini marshmallows (but you can use as many as you want)


  1. Crush up your graham crackers and mix with melted butter. Put into a cake pan and chill.
  2. Meanwhile, put one cup of heavy cream into a saucepan. Let it heat up (but not to a boil), and then pour it into your chocolates. Stir until your mixture is thick, smooth and shiny.
  3. Pour the chocolate ganache onto your graham cracker crust and chill for about five minutes so the marshmallows won’t sink to the bottom of the pie.
  4. Put the marshmallows on top of your S’mores pie and put in oven at 300F for five minutes. If you want your marshmallows to look toasty on top of the pie, put them in the toaster oven for three minutes, just so it can have the toasted effect.
  5. Serve and enjoy!


If you want to serve it like a pie, put it in the fridge so that it can set. Otherwise, you can just use it as a dip for cookies or graham crackers when it is hot. Note: The only reason one of the picures has a different pan for the crust is because we put the crust in that pan and then realized it was too small, so we had to transfer it to a cake pan. If you have a pie pan, use that. My friend and I made this up ourselves. If this is similar to another recipe you have seen, it is a complete coincidence.