S’mores Cereal bars

This post has been a long time in the making. Like, literally the whole summer. I made these months ago, and still think about them! They photographed beautifully and tasted just as yummy.


I haven’t made cereal bars in forever, and let’s face it, the classic Rice Krispie treat is amazeballs. But what I really love about cereal bars is the ability to customize them. Throw in my latest love, also known as Marshmallow Fluff, and you’ve got an easy, tasty and kid friendly snack!


But then I started thinking that with summer happening, s’mores sounded yummy…I had marshmallow fluff on the brain, a box of Golden Graham cereal, and chocolate chips…do you see where my tummy was going?!

When thinking about these bars, I totally overthought the concept, but I’m really excited by how thick and marshmallowy they turned out. I threw in extra marshmallows when I added the chocolate chips and I think that helped create pillowy pockets of marshmallowy goodness within the s’mores bars.



These cereal bars are super easy to make but I do recommend refrigeration.


  • 2 cups mini marshmallows (1 cup for melting, 1 cup for after)
  • 1/2 stick butter
  • 6-8 cups Golden Grahams (I used closer to 8 but it’s definitely your preference!)
  • 1 jar (13 oz) marshmallow fluff
  • 1/2 cup – 1 cup mini chocolate chips


  1. Look at your oven and say, “Not today, Homeslice!”
  2. Lightly spray a 9×13 pan with Pam (or line with parchment paper).
  3. Pour cereal into large bowl, set aside.
  4. In a saucepan over medium heat, melt the butter. Add 1 cup marshmallows and melt, stirring frequently until smooth.
  5. Pour melted marshmallow over cereal, then add in the fluff.
  6. Stir gently. Add in the remaining cup of marshmallows and stir to combine.
  7. Sprinkle in half a cup (or so) of chocolate chips and store to distribute throughout. You can kinda eyeball it at this point, if you want more chips, add more.
  8. Press into the prepared pan, but don’t beat it down, just gently press. I don’t like compacted bars…
  9. Sprinkle extra chips and marshmallows over top. Refrigerate for at least an hour.
  10. Cut into bars and enjoy!



and I have to giggle. You guys have obviously seen those super cute, perfectly put together blogs, where they expertly arrange photograph sessions, everything is beautiful and they always have *the best* props?

I was just excited to have a green/white striped straw that I swiped from the toddler’s drink cup! HA!


Irresistible. Chocolate. Cake. 

You guys know that I am a cookie lady. I love cookies. Love creating new recipes and sampling them (even the failures).

But lately I’ve been in a rut. A cookie rut. I never thought that I’d ever say that…but it’s true, and I took a break.

I’m currently working on a new recipe, but it hasn’t panned out yet. Think cinnamon imperials, sugar cookies…right now they’re just hot messes, haha.

But today I decided a cake was in order.

A from scratch, chocolate, homemade confection topped with a generous layer of my momma’s homemade chocolate frosting.

chocolate cake


It was the mother in law’s birthday after all.

A special occasion.

A nice excuse to try my hand at caking it up. Just don’t overbake it like your friendly neighborhood Coconut 😆

This cake is so moist and chocolately without being overwhelming.


It’s delightfully chocolately without being too chocolately, while still managing to be light and fluffy.


The frosting is one that I grew up with, and it brings back all these memories of my momma singing along to Meatloaf while hand mixing a huge bowl of this scrumptious chocolate deliciousness. I would always hover, waiting so impatiently, for a taste! I so loved to lick the spoon!


This cake and my momma’s frosting is a match made in proverbial heaven.

chocolate cake3

For the record, this is not my original cake recipe,  I found this chocolate cake recipe from Nelliebellie.com the chocolate icing is a family recipe that I tweaked to fit my tastes (and trust me, I’ve had a lot of tastes!!).

If you look closely, you’ll recognize it as the same chocolate frosting I used for Baby Coconuts’ first birthday party, in my Birthday on A Budget post.

This frosting is one that I’ve used quite often, since it is so easy to whip up. Even easier with a stand mixer!

chocolate cake2

⇒ Chocolate Cake ⇐


  • 3/4 cup butter, room temp (1 and a half sticks)
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 3 eggs, room temp
  • 1 1/2 cups whole milk
  • 2 cups all purpose flour
  • 3/4 cup cocoa
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  1. Preheat oven to 350° and grease bottom of baking pan (I used two 9″ round pans).
  2. In a medium bowl, combine the flour, cocoa, baking soda, baking powder, salt and a prayer for our first homemade cake. Set aside.
  3. Using a mixer, generously beat the butter (don’t beat it like you’re sending it to the hospital, just, ya’know, whip it. And whip it good.) After about 30-45 seconds, add in the sugar, just a little at a time, allowing it to blend together.
  4. Pour in the vanilla. Blend well.
  5. Add in the eggs, one at a time, beating thoroughly after each addition. Don’t let any shells in. That sucks.
  6. Now slowly add the flour mixture, making sure to combine it thoroughly. (The mixture was thickish at this point. I had to stop the mixer, lift the lid, and use a spatula to physically pull the bottom to the top and blend to ensure it was mixed properly).
  7. Very carefully pour in the milk, a little at a time, beating after each addition. You’ll know when the batter is ready. It will be smooth and dreamy. Like Luke Cage.
  8. Pour the batter evenly into the prepared cake pans.
  9. Bake for 30-35 minutes. It is done when a knife inserted in the center comes out clean.
  10. Let cool completely. Then smother in the deliciousness that is chocolate frosting!
  11. EAT.

chocolate cake4

I think this is my first time sharing two recipes in one post. It’s kinda exciting. Daunting at the same time. But fun!
This recipe is The Best.
Make a bowl of it and just eat it. But don’t get sick and blame me. Have some self-control, love.
Chocolate cake1
⇒ Momma’s Chocolate Frosting ⇐
  • 3/4 cup butter, room temp (I like to use sticks)
  • 2 cups confectioner’s sugar (more or less on taste!)
  • 1/2 cup cocoa (more or less on taste!)
  • 2 tbsp milk (or half and half)


  1. Beat the butter until it is super fluffy and smooth. Don’t give me side-eye, just do it. You’ll see it change and you’ll be so happy!
  2. Add the cocoa and combine well.
  3. (This part is important) Add the confectioner’s sugar 1/2 cup at a time, thoroughly beating the ingredients and tasting after each addition. If the frosting still tastes like butter, add more sugar.
  4. If the frosting gets too thick, add a few splashes of milk to loosen it up.
  5. You can play with it, adding more or less cocoa, confectioner’s sugar and milk until you get the taste and consistency that you want.
  6. There really is no way to ruin this frosting. Trust me, you can’t go wrong!


Now combine the two and tell me how yummy they are together!

But seriously, let the cake cool enough before frosting. Or else you get disappearing frosting between the layers. It’s a divine smooshery of cake and frosting melting together, but I like how cakes look when they have that thick layer of frosting between the cakes parts.

chocolate cake6

Overall, this was a hit. And it kinda makes me want to bake more cakes. From scratch. Like, on purpose and stuff.


chocolate cake7

My favorite chocolate chip cookies…

I am so excited to share this chocolate chip cookie recipe. I know it’s just another cookie recipe, but seriously, this is THE cookie recipe.

Coconut dark chocolate chip cookies

I took a big hiatus from baking (what with the move and unpacking, it was just not feasible to spend all day baking) but recently came back to it after suffering a minor heartbreak.

When your heart is demolished, freshly baked cookies can help.

Except I ruined them. In my doom and gloom I created an awful batch of cookies. I was so embarrassed.

Luckily I always keep baking supplies in hand, so I just put on my big girl undies and forged ahead. Only this time I sat down with my collection of recipes and tweaked, poked and prodded my original recipe until I came up with one that I wanted to experiment with.

It was a great experiment! I absolutely love how these cookies turned out, but I will admit that the hubby did not like the chips I used.


These are dark chocolate coconut chip cookies with semi-sweet chips added for good measure (so what is that… Dark Chocolate Coconut and Semi-Sweet Chip cookies…that’s a mouthful!).

Unfortunately, even though they’re Nestlé, hubby does not care for the “strange, fake aftertaste” courtesy of the coconut in the chips. So after taste testing, and liking the texture, the soft center with the perfectly crisp outside he requested a second batch, but without the icky coconut chips.

The batch made for hubs. Dark chocolate and semi sweet chips

The batch made for hubs. Dark chocolate and semi sweet chips

I happily obliged and can attest to the repeatability of this recipe. I followed it exactly, and I was able to replicate the delicious results. My second batch consisted of semi-sweet and dark chocolate chips. The husband gave it two thumbs up and the seal of “regular rotation” approval! Even the littlest coconut loved them, begging for a second cookie (you know how 11 month olds beg? By staring at the cookie headed to your mouth, while their own mouth hangs open… Kinda hits you in the guilt spot, haha).


But trust me when I say that this recipe is a keeper, and is truly the only chocolate chip cookie recipe you will ever need, ever again.

It’s incredibly versatile. My first batch included coconut-dark chocolate chips, while my second batch had two different types of chocolate chips. You could realistically include any combination of chocolate chips or add ins that you want, and the cookie should still come out beautifully.

chocolate chip cookies

An addendum to keep in mind, too, is that I chilled these cookies for 12 hours. I wanted to see what would happen, and this is what I will do from now on.

It actually helped my poor joints doing it this way. I made the dough, cleaned up, then the next day, I was able to bake without much mess. It was lovely!

When preparing them for refrigeration, make sure you use enough flour that your dough isn’t sticky, then roll it up in plastic wrap. When ready to bake, unwrap and slice. With your hands, roll the dough into roughly 1″ balls, making them taller than wide, and flattening the bottom.

Slice the chilled dough, and flatten the bottom of the cookie dough balls

Make the cookie dough balls taller than they are wide

This method helped my cookies bake evenly and look like gorgeous bakery style cookies!


And the taste…oh, heavens to be, these cookies will make your knees buckle from joy! If you don’t believe me, come over and have a few!


Another view of the second batch, with the dark chocolate and semi sweet chips…you can drool, now!

Without further ado, the recipe!

Honey’s Favorite Chocolate Chip Cookies


  • 3 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs, room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup your choice chocolate chips (dark chocolate, milk chocolate, etc)


  1. Do not preheat your oven, these cookies need to chill for at least 2 hours up to 12 hours.
  2. In mixing bowl, combine flour, cornstarch, baking soda, salt, and baking powder. Gently whisk with a fork to combine.
  3. Using a stand mixer (or handheld mixer) beat together the butter, and both sugars until light and fluffy. Then toss in the vanilla, followed by the eggs.
  4. Slowly add in the flour mixture, on low speed and gently mix until combined.
  5. Using a spatula, fold in the chocolate chips.
  6. Lay out sheets of plastic wrap, and using the same spatula, spread the dough on the wrap, rolling the dough and covering it. Once covered and in a log-ish shape, pop it in the refrigerator for a few hours.
  7. Once ready to bake – preheat oven to 350° and prepare two baking sheets with either silpats or parchment paper.
  8. Unwrap the chilled dough, slice sections off and using your hands, roll the dough into 1″ balls. Flatten the bottoms (as seen in the above pictures) and then mold the balls to be taller (more of a mound vs round).
  9. Place dough balls on baking sheet and bake for 9-11 minutes, depending on your oven.
  10. Let cool completely on the baking sheet before removing.
  11. Enjoy!

Makes about 4 dozen cookies.

Dark Chocolate M&M cookies

I am watching my nephew and niece over the summer while their mom works, which is fun because it gives Ethan other little shorties his size to tumble with. The best part is that they get along so well, and I know when one is quiet, they’re all cooperating in shenanigans (haha) but no, seriously, my favorite part of it is making memories with all of the kids (one day I’m sure I will hear, “Aunt Trina, remember when…” and my heart will melt all over again). So in the spirit of giving them something to remember, I decided to throw together some cookies as a treat.

I have to uphold my status as the Baking Aunt, haha.


Since these were for the kiddos, I wanted to make something fun and yummy, but also easy and quick. That’s why I opted to make a batch of cakemix cookies.

No joke, cakemix cookies are probably the easiest cookies you’ll ever make. 3-4 ingredients (depending on if you want chips or mix-ins!) and you’re good to go.


Usually my go-to cakemix cookie are funfetti M&M cookies, but this time I had a Dark Chocolate cake mix on hand so I used that with the M&M candies.

The kids really loved these cookies and I adored the pop of color provided by the mini Ms! The color contrast between the dark chocolate cookie and the brightly colored candies was heaven to my heart. And it certainly didn’t deter the little fingers from snatching some!


There were two left when I heard E say, “I’m gonna eat my dinner and then eat that!”

These are definitely the cookie to make if you want to impress the kiddos. They are very moist and thick, almost reminding me of a brownie! It was like eating a brownie cookie with M&Ms – so decadent.

While I am sitting here describing this cookie to you, I have to admit that I actually only had two of them. I still have a hard time eating too much chocolate (but don’t worry, I have another cookie recipe that I am super excited to share – soon!)


These cookies are rich, full of chocolate yumminess, and seemed to disappear pretty quickly… Which is why I’m so proud that I actually got some pictures taken! It was fun, trying to photograph a few cookies with three littles following me around asking me what I was doing with the cookies!

This recipe is so easy, they can absolutely be made quickly in a pinch!



  • 1/2 cup oil
  • 1 large egg, room temperature
  • 1 cake mix (I used Pillsbury Dark Chocolate cake mix)
  • 1 bag mini M&Ms (I can usually find these in the candy section of Wal-Mart and Winn-Dixie, never in the “official” baking section, fyi)


  1. Combine oil, egg and cakemix, mix thoroughly.
  2. Using a spatula, gently fold in 3/4 of the M&Ms.
  3. Chill for at least 30 minutes.
  4. Preheat oven to 350º and line a cookie sheet with parchment paper or silpat.
  5. Pour remaining mini M&Ms into a bowl.
  6. I used my larger cookie scoop on these, (but you can realistically make them any size you want) and scooped them, rolled them into balls, then pressed the cookie balls into a bowl of M&Ms; place about 1″ apart on the cookie sheet.
  7. Bake for 10-11 minutes; when done, pull out of the oven and let cool on the cookie sheet slightly before transferring to cooling rack.
  8. Watch as they disappear!

Didn’t I tell you it was easy?!

I wasn’t joking! On top of being easy, look at how pretty they are…


The possibilities are endless for cakemix cookies, too. This is just one of several variations that I’ve played with. What are some ideas that you have for cakemix cookies? I’d love to hear!

Hello there, Puddin’

I’ve been horribly lazy of late. It’s not that I haven’t created anything interesting or lovely, it’s just that I’ve been terrible about photographing and sharing them…

Seriously, I’ve made some fun stuff!

Monogrammed my cricut… (slapped a cute little kitty on it, too).

Did some zentangling…

and most recently, E and I made (from scratch) Banana Pudding.
We’re talking no box, for real,  with eggs, sugar and vanilla, creamy, and indulgent from scratch.

Ohhh, it is soooo yum!

I adapted the recipe from the Food Network, it’s from Trisha Yearwood. Her version calls for meringue on top, but c’mon, you just need good ol’whipped topping! I followed her pudding recipe, but instead of making meringue, I used Cool Whip and layered it – pudding, banana slices, whipped topping, repeat.

The recipe is so simple, even E was able to easily help me, although his favorite part was eating it, rather than making it. There is no “trick” to it, and I honestly find it just as easy to make pudding this way as it is to use a box mix.

It did my heart good to hear him proudly tell everyone that he helped make the pudding.

I’m going to share the recipe, for sure, but in terms of photos, you won’t really get much – maybe a scraped bowl photo – because I so lost track of pictures and then it was all gone!!

  Proof is in the pudding, right? Haha

(I don’t know why the color is so off, sorry!)


  • 4 eggs
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1/2 teaspoon vanilla
  • Box of vanilla wafers
  • 3-4 bananas


  1. First, we need to separate the yolks in three of the eggs. So in a separate bowl, place the yolks, then break one whole egg into it. The bowl will contain three yolks and one whole egg. Make scrambled egg whites with the rest of the other eggs, it’s what we did, haha.
  2. In a pan, whisk together the sugar, flour and salt. Stir in the eggs, and then the milk. Cook uncovered, stirring frequently, until the pudding thickens, about 10 minutes.
  3. Remove from heat and add the vanilla (don’t forget this step, or you’ll have no flavored pudding!)
  4. Take the pudding off the heat to cool, but try to consistently stir it, to prevent the pudding from gooping up. While the pudding is cooling, since the bananas.
  5. Once cooled, layer the pudding in a bowl – pudding, banana slices, cookies, whip topping, repeat. If you put it in a clear or glass bowl, it looks so pretty.
  6. Once you reach the final layer, which is whip topping, I would hope, I like to sprinkle crushed wafers and place a line of wafers along the outer ring. It just looks adorable that way.

I have some other posts that I am planning, that should have more photos (haha!!) 

You can find the original recipe from Trish Yearwood here. I promise you won’t be disappointed.

After making this pudding, I started thinking about variations on a theme (so to speak) and I want to try this recipe with coffee creamer – I was curious about whether flavored coffee creamer would bring another level of flavor to the pudding. I was thinking about half milk and half creamer – how yummy would Coconut Cream or Snickerdoodle creamer be?? 

If you make one of the variations, let me know!!

White Chocolate Macadamia Nut cookies… and Creative Challenge submissions!

Hello again lovelies!

I am here to share with you a lovely new cookie (well, it’s not so new, but it’s my recipe), and three doodle/drawing Creative Challenge submissions.

Let’s get the Challenge out of the way first, then we can move on to drooling over my cookies (which are, technically, a fifth creation!)

Unfortunately, the Challenge submissions are “supposed” to be submitted by midnight Sunday night to count towards a contest of sorts, but with my busy life, I’m not worried about the contest, I’m just thrilled to have completed some of these daily creations!

You’ll notice that all but one are in my Art Journal (that lovely journal hubby gifted me for Yule); it’s so relaxing and easy for me to sit in bed at night after the littles are asleep and doodle.

Of course, one of my submissions is from an amazing adult coloring book – you’ll see several challenge submissions from this book in the future, because it’s such a lovely book, and it features owls!!

Creative Challenge Submission #2

Captain America:

Captain, O' My Captain!

Captain, O’ My Captain!


Creative Challenge Submission #3

Live your Life in Color

Color Bubble Burst!

Color Bubble Burst!


Creative Challenge Submission #4

Owls all Around

Owl coloring book from Dover Publications

Owl coloring book from Dover Publications


This page excerpt comes from the Owls Coloring Book from Dover Publications and can be found here.

and finally,

Creative Challenge Submission #5

White Chocolate Macadamia Nut cookies!

These are a special request from the hubs. Definitely his favorite cookie and trust me, it’s a pain to find the macadamia nuts! But find them I did, and then whipped up this batch of cookies, just for him. These cookies are crisp on the edges and super soft and tender on the inside with the perfect amount of crunch from the nuts.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

It’s a pretty basic cookie recipe and I hope you enjoy!

  • 2 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 bag White Chocolate chips
  • 1 cup macadamia nuts
  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour, baking soda, baking powder, salt and cornstarch. Set aside.
  3. In the bowl of a stand mixer, cream butter and sugars. Add in the eggs, one at a time, followed by the vanilla. Beat until thoroughly mixed and fluffy.
  4. Slowly add the flour mixture, 1/2 cup at a time, until completely combined.
  5. Using a spatula, mix in the chips and nuts, until evenly dispersed throughout batter.
  6. Refrigerate for at least 30 minutes (this part is optional).
  7. Drop by the rounded spoonful on the baking sheet, leaving room between cookies.
  8. Bake for 11-12 minutes or until edges are lightly golden.


I’m so excited to be sharing 5 fun Creative Challenge activities with the blog today; I’m pretty happy that I was able to get one done for each day of the Challenge so far. I am happy to submit the cookie recipe, but I really don’t feel like it’s an original thing, I mean, seriously, I bake cookies all the time. So my next baking/cooking submission will not be a cookie; I’d like to really challenge myself.

I can’t wait to see what the future challenges bring out!

M&M Cookies

It feels amazing to be back in the kitchen, finally.

We made a big move from Louisiana back to Alabama. It was bittersweet.

However, I have so missed baking and creating new recipes.

This is definitely my passion and I adore the idea of being back in the heart of the home, doing what I love best.

You know what makes it better?

I have a little bun in the oven, myself. 🙂

That makes my self-control about a million times harder, because how do you bake cookies and not lick the spoon?! Ack!

Today’s recipe is a super special one. A few weeks back, as we were preparing for the move, my nephew Justin came over and was talking to me about the cookies. He’s a bit of a Cookie Monster (self-proclaimed, haha). During that time we were talking about making homemade cookies.

He and I created a recipe for M&M cookies.

M&M cookies


This recipe, to be exact.

It’s somewhat similar to my previous M&M cookies post, M&M White Chocolate Pudding Cookies, but there are some main differences. For one, this recipe is not a pudding cookie, so some of the measurements between dry ingredients and butter are different. I also used regular sized M&Ms in that recipe, whereas for this recipe,  I used mini-M&Ms. I find that the mini-M&Ms have a more bittersweet chocolate flavor that translates well within a cookie.


So I figured what better recipe to share as my “return to the game” recipe than this one?

M&M cookies

So let’s get to it!!

M&M Cookies


  • 1 cup butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cornstarch
  • 1 cup mini M&Ms


  1. Preheat oven to 350° and line a cookie sheet or two with parchment paper.
  2. This is going to go like every other cookie recipe you’ve ever made. No special directions here – put your (room temperature) butter in the mixer, with both the brown and granulated sugars. Beat until really fluffy and you just want to go “It’s so fluffy!”
  3. Add in the eggs, one at a time, beating thoroughly after each addition. Finally, add the vanilla and beat thoroughly again.
  4. Combine the flour, baking soda, salt and cornstarch in a medium bowl. Whisk gently with a fork to combine the dry ingredients.
  5. Carefully scoop flour mixture into the wet mixture and combine. Be careful not to over-mix at this point.
    (Here’s the dealio, if you super mix the butter/sugar, it gets fluffy and puts air in the batter, helping create fluffy cookies; however, if you overmix the batter with the flour mixture, it puts air in the batter, releasing the glutens and making tougher cookies. We want to be tough cookies when we grow up, but we don’t want to eat tough cookies)
  6. Once the batter is prepared, add in the cup of mini M&Ms. Save a few M&Ms to press into the top of the cookie.
  7. Pop that bad boy of batter into the refrigerator and chill for at least 30 minutes.
  8. After chilling, scoop similar sized balls of dough onto parchment paper lined cookie sheet. I like to use a 1″ cookie scoop.
  9. Bake at 350° for 10-12 minutes.

I got about 4 1/2 dozen 1″ cookies.

M&M Cookies


This recipe creates a crispy, yet soft cookie. They’re not as thick as I would prefer, but they’re amazing. Definitely a winner.

I know it’s a winner when Little E eats about 4 before they’ve cooled off and keeps coming back for more…

M&M cookies

Even better when the hubster eats 3 of them and says he likes them.

This recipe makes it so easy to make homemade M&M cookies, that you don’t even have to buy them!