Blackberries and Cream

I have been wanting to try this recipe for the last few weeks. Just when I almost forgot about the recipe, PW posted about it again, and Dillon's had blackberries on sale for 10 for $10. Guess since all the stars were aligning, I was going to make Blackberries and Cream for this long July 4th weekend!

First of all, the blackberries just on their own were delish. They were huge and sweet with just the right amount of tart to them. I got started right away in the morning and made the cream sauce. My family was coming over in the evening for a fish fry, so this was going to be our fruit of the meal. Does fruit still count as fruit when you cover it in cream sauce?????

Excellent!! The cream sauce drizzled over the berries in our pretty parfait dishes was so yummy. It almost tasted like my homemade ice cream recipe coating each blackberry. I still have some sauce left over in the fridge and am wondering what to do with it? I am pretty sure if I got out a straw, I would have some volunteers to slurp it down. But I would NEVER do that...

Almond Joy Anyone???

Guess what we had waiting for us after our softball game this evening? Chocolate Coconut Pudding!!! Overall this pudding is very much chocolate with a hint of coconut to it. The kids loved it, but when it comes to chocolate, they ususally do. I have never used coconut milk before so that was interesting. It was almost curdled, which was extremely unappetizing to me. But after cooking it and stirring it smooth with the chocolate chips, I was brave enough to try it.

YUMMO!!! I think Chocolate Coconut Pudding would be even better with a few slivered almonds and some spray cream on top. But, next time I will be making 2 recipes. This one only feeds four people. What was I thinking?!

Finger Lickin' Ding Dongs!

Oh my goodness...I have been craving chocolate something FIERCE and I think maybe, just maybe, I have been satisfied. That's a good thing, right? The kids and I have been "eye"ing this recipe since I first noticed it and I finally bought what I needed to make them.

Homemade Ding Dongs are dingdongdelicious! I had no doubt that this would give way to 5 smiley stars especially after an afternoon of swimming. I even got the kids to each read a bit while I finished making the ganache for the tops of the ding dongs. Oh the power of DING DONGS!! I wonder how well they will work on Steve? Hmmm... Let's see, I still have a few pictures I need hung--ha!

The best part about these ding dongs? Easy ingredient list: Devil's Food Cake Mix, Cool Whip, Chocolate Chips, Whipping Cream, Corn Syrup.

I am on a huge chocolate high right now. Maybe you're more of a twinkie type like me. I've got a great recipe for homemade twinkies too. But if nothing else, grab a spoonful of ganache. You'll be glad you did.

Who Needs SONIC?!

Anyone else feeling the heat of summer? This past weekend was so hot and humid--it felt like late July and early August! And it's the beginning of June... Thankfully, the last couple of days have brought a brief reprieve with some rain and cooler temperatures.

Honestly, I have enjoyed the last two evenings that were supposed to be filled with ball games, but were canceled due to soggy fields. The kiddos have been disappointed, but I think we have all needed this break. And if you are in need of a break during these hot summer nights, you really need to try Lemon Granita. Truly, you can say good-bye to your Sonic runs...sorry, Sonic! Very refreshing and easy to make if you are home for the day. The most effort in this recipe is stirring it every hour and a half or so while it freezes in order to keep it flaky-like.

I am also kind of excited about the possibility of creating a Lemon Cream Slush which is one of my favorite drinks to get at Sonic. I think all you would have to do is combine some vanilla ice cream with the Lemon Granita. Yummy! I hope to try that sometime soon...

Petite Vanilla Bean Uh-Oh's!

UH-OH!!!!!! Ok, so this kitchen disaster is totally my fault--and I own it, I really do. But you've got to know that despite the mishap, the "no way in the world can these be called scones" were very, very tasty!!

This is what happens when I try to change a recipe to make it somewhat more healthy. I would like nothing more than to sit down with a Petite Vanilla Bean Scone every afternoon with a cup of coffee. But, if I don't want to run miles upon miles, elliptical for hours upon hours, or eat nothing else the rest of the day, I can not do that.

How did I attempt a healthier scone? I did not take out the butter or cream. When I say healthier, I should say I mean more whole food-ish. Does that make sense? Anyway, I used 2 cups of almond flour and 1 cup of whole wheat flour, threw in a couple of Tbsp. of ground flax seed, and also used natural cane sugar crystals. The result was the above pictures, which look absolutely nothing like PW's pictures. But as I said before, they taste awesome. Just a hint of sweet to curb the sweet tooth in you--and packed with fiber! Love that. The only thing is they do not look like a scone. In fact, they look like granola in a dish as evidenced by Steve asking me if that dish of scone sitting there was in fact homemade granola. I just said "Yes, Steve. That is homemade granola!!!! "

And you know what? He absolutely loved it. I can not even imagine how good the real scones would be...

An Easter Bunny Tribute

If you were to have the Easter Bunny over for cake, what kind would you make? None of my kids guessed Carrot Cake when asked this question. Perhaps it is because I have never made a carrot cake before and they have never tasted a Carrot Cake before--I'm not sure. Something about carrots and cake together--they just weren't having it.


I would have to agree with PW that Carrot Cake seems like a very appropriate dessert during the Easter season. We celebrated Kassidy's 10th birthday the other night--although today is her actual birthday--Happy Birthday Kassidy! As I said in the previous post, I made lemon and strawberry cupcakes and decided to make a Carrot Cake as well. Neither Steve or I would ever opt to eat Carrot Cake but it was kind of fun to do something different, and the cake turned out good. For those of you Carrot Cake lovers, you will be impressed. I used a large sheet cake pan and I think I would use a slightly smaller one so the cake would be a little bit thicker. It was moist and had a nice mild spicy flavor. And an added bonus: 2 cups of veggies in the cake batter!

I think my children would rather eat their carrots raw like the Easter bunny though...

You won't Believe it!

I've been really excited to try this frosting that PW has raved about. Looking at the instructions, it looks like it would not turn out at all like it does. PW described it like the filling of a twinkie or a ding dong. That's where she had me! I love twinkies and ding dongs...

And this frosting is not far from it! Light and creamy and perfect on cupcakes! You begin this recipe by thickening milk with flour. ODD!! But it turns out terrific! Try it next time you need some frosting for some cupcakes. I put this frosting on lemon and strawberry cupcakes. I can only imagine how yummy it would be on chocolate, and better yet--yellow cake! Can you say twinkies?!!!

Pucker Up!

How many lemons do you have to squeeze to make 1/2 cup? Anyone? Anyone? It takes 3 lemons to equal 1/2 cup of squeezed lemon juice in this recipe.

Now that I have my microplane zester, I am thinking I should probably get a juicer. Would make my life easier, especially when squeezing 3 lemons. Creamy Lemon Crumb Squares are just the right amount of tart and just the right amount of sweet.

Not everyone likes lemon, but if you do, these will make you smile...I mean, pucker! And besides that, they are a breeze to make. Lemon just kind of sings Spring and Summer, don't you think? Brings in some sunshine!

Blueberries for Sal

The entire time I was making blueberry pie I kept thinking about the book Blueberries for Sal. I loved that book. Ever since I was a little elementary school kid, I have wanted to get a big basket and pick blueberries and sit on a hill with purple fingers eating more blueberries than I saved from picking...

No doubt, you will have to like blueberries to fully enjoy a blueberry pie. I have never made a blueberry pie before so this was fun. Plus I had a huge container of blueberries I had gotten from Sam's with the intentions of making a pie. So, after many days of putting off making pie dough, I finally found the motivation to do it. In fact, my pie dough turned out much better than it did the first time mainly because I was unafraid to add enough flour to get the dough really, really thin. I have a new found faith in pie dough.

The Blueberry Pie was a big hit here with the critics. About the easiest pie I have ever made--just toss some sugar, couple of Tbsp. of flour, and a pinch of salt all around with the blueberries and pour into your pie crust. Very easy. If my mom were making this pie, she would also add a splash of lemon juice. Not sure why she always does that, but she does.

I am guessing this pie is extra good because of the pats of butter atop the blueberries before you put the top crust on. But just a guess. Easy and yummy. That's what I'm talking about!
.

An apple a day

We have done a good job of keeping the doctor away. However, I am not sure it's because of eating an apple a day. Especially in the form of apples we have been eating lately...

Apple Dumplings were the form of apples we endured yesterday evening. In fact, they were even eaten for breakfast this morning! This is a really great recipe for kids to make. I cored and peeled the apples and Kassidy wrapped each apple piece with a crescent roll and placed them in the dish. I made the butter/sugar mixture on the stove, and Kassidy poured in the Mountain Dew. YES, Mountain Dew. I do not remember the last time I've bought Mountain Dew!

We had the grandparents over to enjoy the dessert with us and served the Apple Dumplings piping hot out of the oven with ice cream. They were a very good recipe that tastes like they were a pretty big deal to make when they were actually not a very big deal to make. I love that!

I would say that the Apple Dumplings would definitely be best served straight from the oven and do not make the best leftovers. My opinion. You would not have been able to get me to eat them warmed up for breakfast...

Apple Fritter Block Party

Call me impulsive. I checked here and saw the recipe for Apple Fritters and you guessed it, I high-tailed it down to the local food market and got me some Granny Smith apples. So what do you think the kiddos had for a snack on this beautiful 50 degree March afternoon??

Apple Fritters turned out really good. They are similar to New Year's Cookies that Steve's grandma makes, but with apples instead of raisins. My critics much prefer apples to the raisins as was evidenced by an inhalation of their snack today. Granted Apple Fritters have apples in them, I would not necessarily call them healthy, per se. Fried in oil and all, and then smothered in a donut type icing...uh, yeah. Therefore we made it a neighborhood block occasion and took some to our surrounding neighbors. We were NOT eating that whole batch although we could have...easily.

Definitely good. Definitely a keeper. Definitely a 5 smiley star. Definitely need my treadmill...

A Chocolate Success!

I knew already before even trying it that The Best Chocolate Sheet Cake. Ever. would be super. It is very similar to my own chocolate sheet cake recipe that never fails--with the exception of one teeny weeny ingredient that is in mine and not in The Best Chocolate Sheet Cake. Ever. And I am betting you would never guess which ingredient it would be. And it does make a difference in the overall taste of the cake. In fact, by leaving out this ingredient, Steve much rather prefers The Best Chocolate Sheet Cake. Ever. than mine. How dare he.

Are you dying to know what the secret ingredient is? Try to contain yourself! It's cinnamon.

So, The Best Chocolate Sheet Cake. Ever. is a never fail cake recipe. It will impress the socks off whoever you serve it to. It's easy, homemade, moist, chocolatey, and delicious. And if you want to change it up a little, add a teaspoon of cinnamon and tell me what you think. And it FREEZES amazingly. Gotta love it!

Frustration.

I had such high aspirations for this evening. For some reason, I never did call anybody to come for Life by Chocolate after my sweet girl's music program this evening. Don't get me wrong. I did make Life by Chocolate. And it was definitely yummy. Like major 5 star rating. I heard things like "can I please just have one more" and "oh, thank you mommy for making these", and "these are really good". None of that masked the fact that Life by Chocolate frustrated me to no end this afternoon!

My day was met with very good intentions. My little girl was so excited for her school music program this evening. You would have thought it was her graduation. So, I thought, how neat would it be to end the evening by inviting friends and family over for a new recipe I was trying, Life by Chocolate. Call me vain. I don't care. I am so happy I did not make the calls for a dessert gathering after I worked and worked to get these cupcakes out of my pans...

U.G.L.Y. you ain't got no alibi you UGLY, UGLY, THIS MOMMA SAYS YOU UGLY!!! Seriously. I think the problem was that the hershey's kiss sunk to the bottom of the cake batter and wedged itself into the muffin tin. Therefore, making it difficult to impossible to retrieve a cupcake in one piece from the tin. I can not even tell you the frustration I was feeling. I sprayed the muffin tins!!!

Once I got over it all, and had these beauties on my cooling sheet, I made the ganache. And really, just taking one bite of the ganache with the biggest spoon I could find made almost all of my troubles disappear. Ganache is gorgeous! Shiney! Gleaming! I loved it. And as beautiful as the ganache was, it still could not make the Life by Chocolate look any better. The cakes could hardly even sit flat on a plate. Looks aren't everything though, as we all know. They tasted superb! But for tonight, vanity won over taste--and only my family got to indulge in the Life by Chocolate.

Beauty was found, though, in the voices of some precious children at their music program. After listening to them, it really didn't matter how ugly those darn cupcakes were.

Love is in the air...

It's Valentine's Day and this is the first time I've had a chance to really sit down and relax this whole weekend. It's been super fun filled with basketball, eating with grandparents, and just running around! We didn't really do anything really special for Valentine's Day today. But sometimes just being together at the end of the day says it all.

Because it is Valentine's Day I thought we really needed something "chocolate" to celebrate. Don't you think? Baked Fudge just sounded too yummy to pass up. So tonight as the critics were finishing homework and showers I quickly baked up the Baked Fudge and whipped some cream to go on top of it. This was really such an easy recipe to whip up. Not many ingredients, but Baked Fudge does bake for about 40 minutes. Think of the inside of a brownie but all gooey! That's exactly what Baked Fudge is all about. And we all loved it. Granted we all love chocolate and I can not even explain how much I love homemade whipped cream. I served the Baked Fudge in parfait dishes which always makes things taste extra special.

We concluded our little Valentine's celebration by telling each other one thing we really loved about each other. It was very sweet to see the smiles on each of their faces listening to the others say why they loved them. And for Steve and I? The classic answer was:

"I love mommy because she cooks for us and I love daddy because he builds us a fire".

Who could say it any better than that?

Now go make yourself some Baked Fudge and light a fire. All will be right with the world.

Happy Valentine's Day!

And There was Lemon

I love the feeling of when she posts a new recipe and I have all of the ingredients on hand! It is awesome. Don't have to plan, get things at the grocery store, etc. It's just all there. Love it! When I saw
Olive Oil Cakes with Lemon and Thyme I almost skimmed over it because I did not have any fresh thyme on hand (imagine that, ha!). But as I read throught the recipe, she said she thought rosemary would be just as good. DING DING DING!!! I have fresh rosemary. And therefore, I was going to make
Olive Oil Cakes with Lemon and Thyme.

I will be honest here in saying that I did not like using a blender to mix these up. I would have rathered just used a good old mixing bowl and wooden spoon. I'm not sure that wouldn't have done a better job anyway. I was irritated because when I went to pulse it, it bubbled out the top leaving me with a huge mess. The sugar stuck to the bottom of the blender and I almost chopped up a spatula trying to scrape it all around the sides. Can you tell I was irritated with the blending process of
Olive Oil Cakes with Lemon and Thyme?

My favorite part about these cakes was using a fresh lemon. Again with my fresh ingredients, I know. I do know now that I need to get a better zester which would have made my life easier. I was also a bit intimidated by the rosemary and probably didn't use enough to make a difference. I could barely taste it. So what we ended up with was a very strong, "lemony" cupcake with an even stronger "lemony" icing. I thought they were good. They baked very pretty, and came out of the muffin tins super.

Natalie and Kassidy got in on the action of icing them and did a good job. Each of them enjoyed the muffins, Kourtney thought they were "ok", and Landon took one bite and gave me the face like he just bit in to a straight lemon. Steve did not even try them to my knowledge--he is NOT a lemon person. So, sorry PW--I did not enjoy the process of making them, and they didn't knock my socks off to where I want to make them again. If ever I am in the mood for lemon, I'll eat the Perfect Pound cake and leave the
Olive Oil Cakes with Lemon and Thyme for someone who enjoys using their blender.

You are Right Kaitlen!

The cake I made in the previous post for the Super Bowl was indeed

Strawberry Shortcake Cake.

After hearing the many raving reviews of this cake, there was no way I could go any longer without trying this cake. And let me tell you, there are about 8 people who are very glad that I did.

Excellent!

Everyone loved it! And I will be making this again, and probably very soon again...

The only variation that I strayed from the recipe was with the strawberries. I could not find any yummy looking strawberries ANYWHERE that were within a reasonable price. Like so many of her yummy recipes, I can not wait to use fresh ingredients that are in season here in a few months. Definitely an awesome summer dessert! Back to the strawberries, I used sweetened, sliced frozen strawberries and it worked super. They are essentially just strawberries and sugar and that's how you are to prepare the fresh strawberries too. So when strawberries are yummy and in season, I will definitely be making Strawberry Shortcake Cake again with the fresh. Know from my experience that the frozen work just as well too.

Just taking a look at Strawberry Shortcake Cake you will notice that the cream cheese buttery filled icing is going to be unbelievable. The cake bakes so nicely and actually came out of my cake pan beautifully! I kept Strawberry Shortcake Cake in my fridge after making it Saturday night for our Super Bowl extravaganza on Sunday evening...

and this is what is left of Strawberry Shortcake Cake--

and that was with restraint on the 4 youngest critics. If you do nothing else this week, make Strawberry Shortcake Cake. You'll love yourself for it, and Valentine's Day is coming up!

Just Eat the Ice Cream!

I should have known. What is up with a pie crust made out of all egg whites, nuts, and sugar? I actually did think it sounded interesting and why not try it? But, I am here to tell you--do not waste your time making the crust in Ice Cream Pie with Easy Caramel Sauce. I know, I know, you're thinking...well, it's just because she doesn't like eggs. Yes, you are partly right. But, there is just absolutely no point to this crust. The caramel sauce aspect of Ice Cream Pie with Easy Caramel Sauce is amazing. Make it for your ice cream! Make it to eat with a spoon when you just need something sweet. But I repeat, there is no need to make Ice Cream Pie with Easy Caramel Sauce. Granted, this is MY opinion. We would have been just as happy eating ice cream and topping it with caramel. But that's just us. So take it for what it's worth.

Still didn't change my love for her though. She is just pretty much amazing and I can hardly wait to try the upcoming recipes. And who knows? YOU may love Ice Cream Pie with Easy Caramel Sauce. I'd like to know if you do...

A PW Pow Wow

Some friends of ours came over on Sunday afternoon, and you guessed it...we had some PW recipes! We both agreed to make a dessert recipe for all of our many critics to enjoy. Fun! My friend definitely went to much more effort than I did with Caramel Pumpkin Gingersnap Cheesecake. So There. In fact, the poor girlie stayed up until midnight the night before just to get it done. Thank you, DeAnn! We thought it was worth all your trouble--ha!

I can not tell you if she thought Caramel Pumpkin Gingersnap Cheesecake. So There was worth all of the trouble or not. I'll let her comment on that. But it was very yummy! And would be especially yummy at Thanksgiving time. I don't particularly enjoy making cheesecake so I am so thankful she did it for me and I will tuck that recipe back in my brain for Turkey Day next year.


I opted to make an apple pie and apple-rhubarb pie. Let me tell you, I've got a grandma who makes the BEST pies ever and it is my goal to get as good as she is at making them. She used to bake pies for our local cafe which specialized in home-baked goodies and meals. I am not kidding when I say she is one of the best. Which she passed down to her daughter (my mom) and now it is slowly filtering down to me and hopefully my girlies too some day. Who knows? Landon may be a pie baker too!

I do my fair share of pie-baking for our church when we have funerals. To me, pies are easy to make. The worst thing about them is dealing with the pie crust. UGHH! I hate to roll out pie crust. I have always used my Mom and Grandma's pie crust recipe and loaded up my freezer with balls of dough that I can just pull out when I need to make a pie. That is the way to do it! I was excited to see P-P-P-Pie Crust. And It’s P-P-P-Perfect. on PW's site. She also stocks her freezer up with pie crusts.

I really think P-P-P-Pie Crust. And It’s P-P-P-Perfect. is a great recipe. Once I learn the art of rolling out pie dough, pie-making will be a breeze. I thought P-P-P-Pie Crust. And It’s P-P-P-Perfect. was very flaky but I made it too thick. It definitely needed to be rolled out thinner. I'm not gonna lie, it was NOT any easier to roll out than any other pie dough recipe I've used. But I liked it. And I'm gonna keep working with it. I have another friend of mine who is an absolute AWESOME cook, baker, etc. and she is changing from her pie dough recipe to P-P-P-Pie Crust. And It’s P-P-P-Perfect. recipe. So if she is going to do it, I am too.


Now I'd like to see what Grandma thinks of it...

Just Meant to Be...

Over the last week, I have made quite a few different recipes. One recipe called for egg whites. So I had a bowl full of egg yolks in my fridge. Basically, when that happens, I keep them in there for awhile thinking that I will be resourceful and then end up throwing them away. I also have about 1/2 container of sour cream sitting in my fridge. Let's see, what else... Oh, I bought cake flour thinking I would make a certain recipe that now I am going to wait on. And most annoyingly of all, I had taken some of my rhubarb out of the freezer thinking I was going to make a pie. Well, thinking about that pie was the only thing that happened. So there sits my thawed out rhubarb. Rhubarb that is very precious and not in abundance in my freezer.

So what is the point in all of these things I am telling you about, you ask?

THIS IS IT: Big Crumb Cake.

Do you ever feel or get that notion that something was just meant to be? Like you were supposed to do something because all the stars (er, ingredients) lined up in the universe and it was like a calling or something?

Well, that is exactly what happened to me. I was mostly concerned for my rhubarb sitting there sadly, getting soggier by the day, wanting to be made in to a pie that I was not going to make. Where else do I turn in my time of baking/cooking need? You guessed it. HERE!

I simply searched for the word rhubarb in the site and it got me to the Big Crumb Cake.

And what to my wandering eyes did appear? But a recipe that called for sour cream, rhubarb, egg yolk, and cake flour!!! What?! Could it be? Yes, there was no turning from it. It had to be made.

And because it had to be made, I did just that. I didn't know what might happen if I didn't make it. But it was going to be something big, something disturbing, something, uh, I don't know...

Big Crumb Cake. is simple to make. I have never in my long life used cake flour. I don't know why not? Most likely because if the recipe called for cake flour, I would find a different one. But wow! This stuff is awesome! It's so soft and fun to work with. And I would be lying if I told you I did not try the battter. I did. And it tasted exactly like YELLOW BOXED CAKE MIX!!! I have a big obsession with a yellow cake mix. It's my favorite kind of cake and I have always wondered how in the world to get the taste of that cake. Wonder no more!

(disclaimer: I have a slight obsession right now with picnik.com and editing my photos. SO fun!! I'll try not to be too obnoxioius. But I heard you wanted photos, right?)

I made Big Crumb Cake. as a dessert for last night's supper, but it would be even more wonderful as a coffeecake for breakfast. If you find yourself in a predicament, such as I, with:

egg yolk

sour cream

cake flour

rhubarb

then please, please, please make Big Crumb Cake. You'll be happy you did.

The Chocolate Chip Cookie Experiment

Before I even get in to this whole experiment that was conducted today, I must clarify a few things that I believe to be true: (disclaimer: this does not necessarily make them true, just what I believe to be true-)

1.) It is morally wrong to use margarine EVER!! Please use butter when ever you see that word. Butter is all natural, cooks better, bakes better, and tastes better!!

2.) There is not a place for instant coffee in this house and never will be. Especially if a recipe calls for just a teaspoon!

3.) Chocolate Chip cookies should not make you poop.

There. Thank you for letting me get that off of my chest. And now I will proceed with the experiment with the modifications I have made to her chocolate chip cookie recipe.

Let me begin by saying that my mom has got the best chocolate chip cookie recipe that I NEVER stray from. My kids love them, but not near as much as Steve. In fact, when I make them, it makes about 4 dozen so I stick the remainder in the freezer. I am not kidding when I tell you that they do not last more than a week. And it's not my kids digging them out of the freezer...

When I saw Good Ol’ Basic Chocolate Chip Cookies I've gotta admit, I skimmed over them and thought, forget it. I've got the only recipe I need. But the more I thought about it, the more intrigued I became with Good Ol’ Basic Chocolate Chip Cookies and so here we are on this drab, dreary day. Two different recipes awaiting the results of the critics final determination...

My modifications to Good Ol’ Basic Chocolate Chip Cookies are as follows:

**I used a full cup of butter instead of half margarine. If you want to know why, ask me!
**I used a tbsp of strong brewed coffee instead of instant coffee granules. Added a tad more flour to even out the extra liquid.
**When I think of flax seed I think fiber. And when I think fiber, I think how many darn times is Landon going to be in the bathroom today. Putting my selfish thinking aside, I broke down and put the 2 Tbsp. of flax seed in my cookie dough. Only I bought the flax seed that was already ground--I don't think hers was ground. So as far as providing added crunch/texture, mine did not. Adding extra toilet paper? Maybe...that is yet to be seen.

Here is the verdict!!! The critics have spoken:

Kassidy said "They have a different feeling (texture) to them. Did you put cornbread in them?"
Kourtney said "I LOVE them!" (keep in mind, there's really not a cookie she doesn't like"
Landon said "I like both kinds of cookies"
Natalie said "I like them both, but kind of like yours better"

I am taking them to the biggest cookie critic of all right now. I"ll let you know what he thinks. I think they are actually very good. And I'd make them again.

Will Good Ol’ Basic Chocolate Chip Cookies replace my mom's recipe? Probably not. But I am guessing these won't last in my freezer any longer than the others.