Adventures in the kitchen, in fitness and with glitter!

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Bake: Doubletree Copycat Chocolate Chip Cookies

There’s a reason I have not yet published my 2015 resolutions, I am still working to find my rhythm in this new year. But that said, I did find myself back in the kitchen this evening, baking! I was intent to make some comfort treats for a friend of ours and set out to Pinterest for some inspiration this afternoon. The Doubletree Hotel Copycat Cookies immediately stood out. I subbed in gluten-free flour and omitted the nuts for allergy reasons, but also used the mini chocolate chips recommended in the notes. Perfect result!

My frozen cookie balls ready to be popped in the oven!

My frozen cookie balls ready to be popped in the oven!

The treat in this recipe is also the oats, which I blended in the food processor. It gives the cookie some consistency but leaves it still light and sweet. A quick two hours in the freezer, 14 minutes in the oven, and these are ready to be plated and delivered in the morning!

Fresh out of the oven, and delicious - I tested them myself.

Fresh out of the oven, and delicious – I tested them myself! 

Happy cooking all, have a great week!


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I’m rejoined a weekly tradition since I’ve been back in Charlottesville, SFFD. A close friend of ours started SFFD with her family and has passed along the tradition of Sunday Family Dinner to our little foursome. We alternate cooking and tonight was our night. I’ve still got that autumn food obsession and after a cold morning volunteering with the Junior League of Charlottesville, all I wanted was soup! Luckily I had picked up a butternut squash at the Farmers’ Market yesterday and decided on this Savory Butternut Squash soup. I had nearly everything at the house and roasted the squash, onion and apples with the spices in the oven. Once that mixture was soft, I dumped the tray in my dutch oven and added the broth. I then used my immersion blender instead of a regular blender to liquify the soup. It just dawned on me, I forgot the garlic! Quite out of the ordinary for me, especially with garlic! But I added a pinch more salt and several grinds of pepper during the simmer process and didn’t know the difference. Now I am really curious about how the garlic will change the flavor. I’m libel to try this again next week for version two: with garlic. I added a bit of cream at the end, but after tasting the before and after, I don’t think the cream is completely necessary.

One small squash in the recipe and it made over six cups of soup!

One small squash in the recipe and it made over six cups of soup!

We paired the soup with some gourmet grilled cheese sandwiches, with grilled onions and extra sharp Cabot cheddar. Yum! After dinner I remembered the caramel in the cupboard I had purchased a week ago and it almost burning a hole in my pocket! I decided to whip up a couple carmel apples. We had just bought apples this afternoon and I couldn’t resist.

Sprinkles for me, roasted peanuts for the BF!

Sprinkles were my choice, roasted peanuts were the BF!

Sunday’s are always a nice, relaxing time with the crew and it feels great to be back with everyone again. Happy Sunday, y’all! Have a great week.

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Settling into the End of Summer

The end is near for my summer of travel and that means some much needed catching up with my other favorite past times – cooking and regular exercise!

The dwindling of summer also mean the return of students to Madison – our office interns have arrived and I used it as an excuse to whip up some cookies in the kitchen. I had salted carmel chocolate chip cookies on the brain but misplaced my favorite cookie recipe in the chaos of my moving/living situation, so I subbed in this one instead. I also used some spring time Nestle morsels to brighten up the cookies. They were soft and delicious but a bit on the too salty side. The interns didn’t seem to mind, they devoured the entire batch before I could snap a picture!

I returned from a weekend in Portland late last night, but in anticipation of spending the next three weeks in Madison I decide to spend some time in the kitchen tonight with an old trusty recipe – an adaptation of  Mexican Lasagna. I opted out of the lasagna/tortilla portion and instead just made a scramble with the inside mix for the lasagna. I added low sodium taco seasoning to the chicken, some red bell pepper I had in the fridge and a sprinkling of cayenne pepper while the mixture simmered.

All the ingredients simmering over the stove!

All the ingredients simmering over the stove!

I served the mixture over a bed of spinach and topped it with one of the many avocados that are rapidly softening in the fridge. It was delicious and now I have lots to eat throughout the week!

I’ve satisfied my itch somewhat in the kitchen, for now. Next item to tackle on my personal to-do list is refreshing my workout plan and finding the next running race and location. Onward and upward, happy Monday!



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4th of July Pinwheel Cookies

I have one final touch from my July 4th celebration to share with you all – Pinwheel Cookies! These festive beauties were a couple day process including some time in the freezer, but really fun to create!

Red, white and blue!

Red, white and blue!

The recipe was again a Pinterest find, originating from the Just A Taste blog. It is a new favorite read of mine, tons of amazing looking recipes and the author has a really neat story. I didn’t exactly capture the vibrant red, white and blue colors in the original recipe but it was fun to make the dough, separate it to make three colors and then roll up the pinwheels. The recipe made nearly four dozen cookies, so there were plenty to share with 4th of July guests and in the office this week.

Pinwheel cookie platter

Pinwheel cookie platter!

Happy cooking!


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I was in a panic Sunday night, we were hosting a final gathering for our interns on Monday night and I had neglected to make treats. An intern once told me I was only second to his mother with my baking talents, I didn’t have the heart to tell him it’s because I practice, a lot. I’m a sporadic reader of Siriously Delicious (i.e. I binge on her posts a few times a month because we share a sweet tooth and she is so dang funny!) and had remembered these amazing looking Cream Cheese Chocolate Chip Cookies she had shared a couple weeks ago. The recipe had originated on Averie Cooks, which is another blog I have now added to my reading list.

The recipe substitutes cream cheese for a portion of the butter and includes cornstarch, which after refrigerating the dough overnight made the softest and chewiest chocolate chip cookies! So good in fact I didn’t even get a picture of the cookies before they disappeared! College kids plus exams is a recipe that makes food vanish. I may have to whip up another batch here soon and promise to share the the results. Click here to try yourself. Happy cooking!