Handprint Keychains for Father’s Day

My friend asked if I wanted to make some handprint keychains for our husbands for Father’s Day. I’m not sure my husband is that sentimental but I LOVE this idea. I would want a handprint keychain of my baby as a gift so that’s what he’s getting as a gift in addition to his golf trip. It’s super easy to do. For instructions, please visit Grey House Harbor’s blog. I also made thumb prints and decided I’m going to put a string in the hole and wear it as a necklace.



Easy French Toast

I had a bunch of baguettes leftover and had no idea what to do with them. There’s only so many sandwiches a girl can eat. This morning as I was contemplating what to make for my baby for breakfast, I looked at the baguette and it occurred to me, I can make French toast! Of course. It’s so simple. I just mixed the egg, milk, cinnamon and vanilla paste together. For the baby’s French toast, I omitted the vanilla paste. I cut the bread on an angle so there would be more surface space for the egg mixture. You can also cube up the bread and turn this into a French toast casserole. I might do that this weekend since I still have a ton of bread left.


  • Bread
  • 1 egg
  • 3 tbsp of milk
  • 1/2 tsp of cinnamon
  • 1/4 tsp of vanilla paste

Cut bread on an angle. Best to use day old bread. Mix egg, milk, cinnamon and vanilla paste together. Coat each side of the bread with the egg mixture. Cook on nonstick pan on medium heat for about a minute on each side. These cook fast since my bread is so small. They were pretty tasty. My baby seemed to enjoy his, but then again he loves all food. 

Brown Butter Pancakes

I had a bunch of leftover brown butter so I decided to put them in and on my pancakes. Basically substitute where you would normally put butter with brown butter. It gives the pancakes a nutty slightly sweet flavor. I don’t even think syrup is needed, although I tend to go less on my syrup to begin with.



Brown Butter Sugar Cookies

I was tasked with making sugar cookies for a baby shower but my sister requested the cookies to be brown butter cookies instead of plain sugar cookies. I’ve never made brown butter cookies but now that I have, I want to use brown butter in everything! It just elevates the flavor profile and I do love butter cookies. The only slightly annoying part is you have to brown the butter, let it cool and come back to a solid state before using it. You can either put it in the fridge and then take it out to soften or you can let it come to a solid state in room temp. I chose to put it in the fridge and right before it becomes a solid, I take it out and leave it on the counter for about 20 minutes or so. I tend to be a little impatient. The house smells so amazing. I even made extra brown butter that I’m going to freeze in small batches in case I want to throw it in pasta or something. Okay, enough chit chatting. Here’s the recipe:


  • 1 cup of brown butter (soften)
  • 1 1/2 cups of sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 2 1/4 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of cream of tartar
  • 1/2 teaspoon of salt

Royal Icing:

  • 2 cups of powder sugar
  • 2 tablespoons of meringue powder
  • 1-3 tablespoons of water depending if you’re using it to outline or fill (outline is about 1-1.5 tablespoons and filling is about 3 tablespoons)


Here’s a picture of the brown butter after it returns to a solid form.

Cream together the brown butter and sugar until fluffy. Add in egg and vanilla extract. In a separate bowl, mix together the flour, baking soda, cream of tartar and salt. Slowly add dry ingredients to wet. Mix until combined. Split dough into 2 even balls. Knead the ball together for a minute then form into disks. Refrigerate for 1-2 hours. Let dough sit on counter for 10 minutes before rolling it out. I find that the dough is easier to roll out if it is cool but not cold. It’s also easier to roll it out between two plastic wraps. Cut into desire shapes. Bake for 10-15 minutes depending on size of cookies at 375 degrees until slightly golden color. My cookies were a little large so most of them took 15 minutes.

The cookies itself are delicious. They’re very light yet super buttery. I’m going to practice my icing techniques for a few days and post the final products in another post. Enjoy!

The Search for the Best Chocolate Chip Cookie – Recipe #2

I thought the last cookie recipe needed a little more substance. So I thought I’d try to add a little bit of bread flour to my traditional chocolate chip recipe to see what would happen.


  • 1 1/2 cups of AP flour
  • 1/2 cup of bread flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of butter (soften)
  • 3/4 cup of sugar
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of dark chocolate chopped
  • 1/2 cup of semi sweet chocolate
  • 1/2 cup of walnuts

Cream the soften butter with the sugars until fluffy. Add in the eggs – one at a time. Then add in vanilla. In a separate bowl add the dry ingredients together and mix well (flours, baking soda and powder, and salt). Slowly add dry ingredients to wet. Mix until combine. Add in chocolates and walnuts. Refrigerate dough for 2 hours before baking. Bake at 375 for 10-12 minutes depending how big you make your cookies. You can of course add more chocolate to your taste. I didn’t really like the bread flour in this recipe so I’m going to go back to my staple recipe and tweak it a little more.


Weeknight Chicken Pot Pie

Chicken Pot Pie is fairly quick to make if you use leftover chicken and store bought dough. My husband happens to like the store bought biscuit dough on top of pot pies as oppose to my homemade pie dough. I know – blasphemy! Luckily for him, using store bought dough is easier and quicker for me. For the filling and gravy recipe, please check out my Chicken Pot Pie post here. I doubled the recipe to create a casserole. Bake until biscuits are done according to package. I decided to make this in a 9 x 13 pan instead of individual ramekins just to make life easier.


Banana Muffins for Babies

My baby started eating solids a couple months ago and I found that he really likes to eat my blueberry muffins I have for breakfast. The problem was it was full of sugar and probably butter. That’s what makes it super delicious right?! So I decided to make banana muffins with no sugar and no fat for my little one. I just halved my usual banana bread recipe and altered some of the ingredients.

Makes 6 muffins or 24 mini muffins.


  • 1/2 cup almond flour
  • 1 cup flour (or whole wheat flour if you want to go healthier)
  • 1 large size banana mashed
  • 1/2 cup of apple sauce (no sugar added)
  • 1/2 teaspoon of baking powder
  • 1 egg


Mix dry ingredients together. Mix wet ingredients together. Add dry ingredients to wet. Don’t over mix. Bake at 350 for 18 minutes for regular size muffins.


Easter Gifts

I really wanted to crochet my niece and nephew a stuffed bunny, but 2 hours into it, I realized I was doing it all wrong and decided to give it a try a different time. So instead I painted a mason jar using matte chalky paint. I taped off a silhouette of a bunny and painted two layers (letting each layer dry in between). I plan on filling the jar with candy unless I find something super cool to put in it. I got a couple of other things to add into their goody bags – books and finger puppets. Maybe next year I’ll attempt the bunny or maybe I’ll get it done by Christmas.


Steak and Eggs

The other day I went to a restaurant and got steak benedicts. It was made on French bread instead of an English muffin and it had pesto on it instead of holandaise sauce and I thought to myself, what a great combo! So later that week I decided to make steak and eggs for dinner since I had a couple of sirloin steaks in the freezer. I used Texas garlic toast for my bread. I just cooked the steaks a couple minutes on each side on my cast iron pan with a little salt and pepper. Here’s how my layering went – toast, pesto, steak, then egg (a medium egg of course). It was such an easy weeknight dinner and so delicious. Just pair it with your favorite vegetable for a complete meal.


The Search for the Perfect Chocolate Chip Cookie Recipe – Recipe #1

Everyone’s idea of the perfect chocolate chip cookie is different. Some like is soft and chewy. Some like it a little more crisp. I like mine slightly soft and chewy in the center but crispy on the edges with very little chocolate chips. I found this recipe on BuzzFeed and it required melted butter, which I’ve never done before so I thought I’d try it and see how it stands up.

It was a good recipe. Not perfect though. I would have liked my cookies to be a little less sweet and a little more chewier in the center so I’ll keep searching. However, these were pretty good and satisfied a lot of my taste testers. The only difference is I added walnuts and half semi-sweet chocolate and half dark chocolate.