Recipe: Caprese Salad


Now this is definitely one of those things that I can really only barely call a recipe because it is just easy and simple. But I figured that it was worth sharing because it really makes an easy, healthy lunch for folks on the go like myself. Just be prepared that if you bring this in for lunch your coworkers will be very jealous (at least mine were).

Cherry tomatoes

Mozzarella balls

Basil leaves

Olive oil or Italian dressing

1. Cut cherry tomatoes and mozzarella balls in half or quarters. Although it’s the same amount, this makes it feel like it will stretch so much more, and it’s also a lot easier to eat.

2. Add basil leaves to bowl with tomatoes and mozzarella.

3. Add olive oil and salt or your favorite oil-based Italian dressing

4. Combine and ideally refrigerate over night.

5. Serve and enjoy!

Recipe: Chocolate Chip Cookies/Muffins


When I began the process of making these cookies, I was thinking of having a nice surprise waiting for my boyfriend when he got home. Great idea, right? Well, there’s something worse about having a surprise that didn’t turn out right than not having anything at all. I know that its the thought that counts, but not when the thought turns out to be terrible.

To be fair, these cookies weren’t terrible, they are definitely edible not disgusting in any way. However, there was a bit of a texture issue. Instead of normal flat cookies, they puffed up into balls. As my boyfriend said “These are some good muffins.” Too bad they weren’t muffins.

The problems began with my lack of ingredients, which could be blamed on my own laziness. Sure, I’ll make a surprise, but it’s not like I’ll go all the way (a five minute drive) out to the store to get the right stuff! So I had to find a recipe that catered to my limited means/laziness. Ultimately, I decided to work with this recipe.

First off, the recipe itself wasn’t great. Not trying to deflect the blame on anyone else, but I think there were definitely some flaws besides my own. The cookie part had no flavor and the amount of chocolate chips seemed like a bit much to me.

And that’s as far as I can go with blaming someone else. The rest was on me. I was trying to halve a baking recipe so that didn’t go well. Then I still didn’t really have all the parts, so there was some making it up on the spot going on. Then, I did the dumbest thing of all and added another egg, right at the end. I was concerned that the dough was too dry and for some reason I thought that would help. I’m going to assume that this is what made my poor cookies into muffin tops.

However, it wasn’t all bad. For muffin tops, they came out pretty good. I don’t think I’d try this recipe again, but I did get to try out one good tip. I’d always heard about refrigerating the dough and freezing the pans, and I can attest to the fact that those totally worked. At least I got something good out of them.


1 stick of Butter 
1 cup dark brown sugar
1 large eggs (oops I used 2)
1/2 tsp vanilla (I substituted with Amaretto)
2 Tbs dark rum
2 C flour
1/4 tsp salt
3/4 tsp baking soda
1 bag chocolate chips

1. Melt the butter.


2. Mix dark brown sugar with melted butter. Add in egg once it has cooled down slightly so the egg doesn’t get cooked.



3. Add in the dark rum and vanilla/Amaretto.


4. Mix together flour, salt, and baking soda.


5. Combine dry ingredients with wet, slowly.



6. Fold in chocolate chips. I didn’t end up using the entire bag because I thought it would be too much. I think this part is really up to your own discretion.


7. Cover the dough and put into the fridge. Also, put cookies sheets into the freezer to cool. Preheat oven to 325.


8. Once the oven is preheated, place dollops of cookie dough onto the cookie sheets. Bake for 19 minutes.


9. Take cookies out and let cool.


10. Serve and enjoy!