Spiced Pear Loaf


I love pears. I cannot say that enough so I will say it again, I love pears. Being that this is the case, I needed a study break a couple weeks ago and decided to make a dessert with pears. Here’s what you’ll need:

2 cubed pears (I used Bartlett because they are my favorite)
1 cup of whole wheat flour
1 cup of white flour
1 teaspoon of baking powder
1 teaspoon of vanilla extract
2 tablespoons of cinnamon
1.5 tablespoons of ginger
1 banana (VERY ripe)
6 oz of Greek yogurt
3/4 cup of white sugar (or brown sugar)
2 eggs
1/2 cup of almond milk (or your favorite milk)
1/2 teaspoon of salt

Preheat your oven to 400 degrees.

Spray nonstick cooking spray on your loaf pan (or your muffin/cupcake pan- either will work).

Mix the banana and Greek yogurt with a fork. Then mix in the sugar and vanilla extract. Then one egg at a time.

In another bowl, mix the flours, baking powders, salt, ginger, and cinnamon.

Then, combine 1/3 of the flour mix with the banana mix. Add in half the milk of your choice. Mix, then repeat those steps until everything is well mixed.

Finally, add in the cubed pear pieces. Do not over-mix the pears with the dough.


Pour into the baking dish of your choice. Put in the oven at 400 degrees for at least an hour. I would suggest an hour for muffins and maybe an hour and 15 minutes for the loaf. Check the middle with a butter knife to know when it is done. The change in length of time baking is going to be how based on much moisture the pears have. So keep an eye on this and use your judgement.

This load turned out SO GOOD. I took more than half of it to work and it was gone in an hour! The dessert is very spiced, as I love ginger and cinnamon, obviously you can change this to your liking.



Shortbread Cookies


Super Bowl is one of my favorite times of year. It’s always so much fun and full of energy…well, that was debatable this year. Anyway, I got to try a new recipe to take with me to my friend’s annual party. I decided on sweet since I figured there would be lots of savory. Here’s what you’ll need:

2 sticks of unsalted butter at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 tsp salt

Dark chocolate chips

Combine the butter and sugar with a handheld mixer.

Add in the egg and vanilla- I used vanilla sugar, worked the same.

Then mix in the flour and salt. Add in the flour, little by little, and keep mixing.

Once mixed together, use your hands to create 2 logs of dough- about 2 inches round. The dough is VERY dry; it is suppose to be like this so that the shortbread consistency is there.

In foil or saran wrap, cover the logs of cookie dough tight!

Stick in your fridge for about 1.5 hours. At least an hour!

When the time in the fridge is up, preheat your oven to 350 degrees.

Spray 2 cookie sheet with nonstick spray.

Unwrap the logs and cut up into cookie sized pieces, about ¼ of a inch.

shortbread2 shortbread1

Then, roll each cookie piece in your hands so that it is round and flat. I rolled the sides of half of them in sprinkles and just rolled the other half into round balls and put a few dark chocolate chips in the center of each.

I put in both cookie sheets in the oven at the same time and baked for about 18-20 minutes; rotating them about half way through.

When done, let them cool before you take them off the cookie sheets.


These were really yummy. They were delicious as a dessert and as a treat with my morning coffee. Everyone who tried them seemed to like them! Which, of course, makes me a happy girl. I definitely suggest these for a good treat, but fair warning, the dough isn’t the easiest to work with. It will definitely be worth it in the end though! Next time, I think they would be really good to try with dried cherries or some nuts. Play!




Banana Nut Scones


After tons of hours spent studying, a pick me up was needed. I found a few recipes online for scones, and I’d made them before, but I wanted something new. Here’s what you’ll need:

2 mashed bananas
1.5 cups white flour
2/3 cup of whole wheat flour
6 packets of Truvia
6 tablespoons of white sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons of butter
1 egg
¼ cup heavy whipping cream
¼ cup almond milk
(or you can just do ½ cup of your favorite milk instead of the two above)
1 1/2 teaspoons vanilla
1/4 cup chopped almonds
1 egg white
½ a packet of stevia or sugar

Preheat your oven to 425 degrees.

Mix up the flour, truvia, sugar, baking powder, and salt.

Add in the butter cut up into small pieces. Use your hands to mix the butter and flour combination.

Now, add in the mashed bananas, egg, heavy cream, milk, and vanilla.

Mix it up well; it’s going to be very sticky.

Spray a cookie sheet with nonstick spray.

Make two loaves with the dough and place on the cookie sheet (pictured below).

Take the chopped almonds and sprinkle on top of the 2 loaves.

Now, using a pizza cutter or butter knife, cut small triangles from the 2 loaves. Mine made between 5 and 6 scones per loaf.

Now, take the egg white and either using a spoon or a brush, brush the tops of the scones with the egg white.

Finally, sprinkle the scones with the sugar/stevia lightly.

Place in the oven for about 15 minutes, until the sides are brown.


Enjoy hot or cold. These turned out yummy! Definitely satisfies a sweet tooth without overwhelming the calorie in take. These will be good leftovers with coffee in the morning. Noms!






Chocolate Chip & Almond Cookie Bars


Hello and welcome back from my holiday hiatus. The holidays were a time of incredible amounts of food and I was mostly in a coma from eating. Now that I am back, it’s time for some yummy goodness. Here is a delish and easy cookie bar recipe. Here’s what you’ll need:

2 ¼ cups of flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks of softened unsalted butter
½ cup of brown sugar
½ cut of regular sugar
1 teaspoon vanilla sugar (or extract, I used sugar)
2 eggs
½ cup of dark chocolate chips
½ cup of crushed almonds

Preheat your oven to 375 degrees.

Get out 2 bowls.

Mix the flour, baking powder, and salt in one bowl.

In another bowl, mix the butter, both sugars, and vanilla. I used my hands but you can use a mixer if you have a low setting, otherwise it’ll make a mess. Once these ingredients are well combined, mix in one egg at a time.


Then, add in half of the flour mixture, mix again with your hands or mixer. Then the other half. Make sure it is all combined well.


Grease a cookie sheet – I used a smaller casserole like dish because I didn’t want very thin cookie bars. Evenly place the dough onto the sheet using your hands to smooth it out. Word of caution, this dough is VERY sticky. I used one hand to pour it in and do the initial smoothing then my clean hand to really smooth it out. The dough will stick to any surface that has dough on it.


Then, I sprinkled the chocolate chips and almonds on top. You can do whatever you like on top. Once you have the dough down, you can add in white chocolate chips and cranberries or raising and walnuts. The possibilities are up to you!




Bake in the oven for 25 minutes. You’ll know it’s done when the edges start to brown a bit.


Let it cool entirely before cutting it up.


This recipe is fairly easy and versatile and it turned out DELISH. I will definitely be making it again soon because it was just too yummy to pass up.




Chocolate Thumbprint Cookies <3 Olivia

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Christmas cookies… I have been on a sweets binge and it is mostly due to the huge amount of yummy cookies that my mom made. This recipe is from Martha Steward and they were soo delicious. The chocolate thumbprint stays soft and fudge-like. This recipe makes about 50 cookies.

Chocolate Thumbprint Cookies:

– 1 cup and 3 tbs. butter, at room temperature
– 1 cup confectioner’s sugar
– 1/4 tsp. salt
– 2 tsp. vanilla extract
– 2 & 1/2 cups flour
– 3 ounces semisweet chocolate chips, chopped
– 1 tsp. corn syrup

Preheat the oven to 350 degrees.
1. In a large bowl, beat together 1 cup butter, the sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. You could probably do this without the electric mixer. Slowly beat in the flour.

2. Line two baking sheets with parchment paper. Form dough balls with your hands, using about 2 tbs. of dough per cookie. Place the balls on your baking sheets about 1 inch apart from one another. Place in the oven for 10 minutes. Remove from oven and allow to cool slightly.

3. Once the cookies are cool enough to touch, press a deep thumbprint in each cookie. Return cookies to the oven and continue baking until the edges begin to brown, about 7 more minutes. Remove from oven and allow to cool completely.

4. In a very small pot, combine the chocolate, 3 tbs. butter, and corn syrup and heat on low, stirring constantly until it is combined and melted. Once it is melted, remove from heat.

5. Pour a small spoonful of chocolate into each thumbprint mold.
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Enjoy 🙂 Olivia

Dark Chocolate Banana Bread

Time to play the “I need to get all this food out of my apartment” game! So, I had 2 very sad, very bruised bananas staring at me today. I needed to use them up before they went bad – I hate throwing food away, especially fruit. So, I decided to have some fun and make chocolate banana bread! Here’s what you’ll need:

2 VERY ripe medium sides bananas
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon of vanilla sugar or vanilla extract ( I used sugar)
¾ cup of light brown sugar
¾ stick of butter
½ cup whole wheat flour
½ cup all purpose white flour
1.5 tablespoons of dark chocolate cocoa (you all know I’m a huge loved of Hershey’s)

Preheat your oven to 350 degrees.

First, use a fork to mash up the bananas in a big bowl, don’t do this too much- leave lots of lumps.

Then add in the baking powder and egg and keep using the fork to mash.

Next, add the salt, vanilla and sugar and keep mixing until they are all dissolved.

Melt the butter in the microwave and mix until it is almost completely dissolved.

Add in the flours, one half of a cup out at a time, mixing them thoroughly. And sprinkle some cinnamon into the dough- do this to your liking. I like cinnamon so I gave it a good sprinkle!

Finally, add in the dark chocolate cocoa and mix well.

Lightly spray a bread/cake pan and evenly pour the dough into it.

I added some crushed almonds on top.

Bake at 350 for 40 minutes.

Take out and let cool when done. Then cut up and enjoy!
Banana anything is always a yes for me so I love this. It’s so delicious for dessert or with some coffee in the morning. Simple and easy recipe AND you most likely have everything that is in this recipe at home already.


Dark Chocolate Mint Cookies


‘Tis the season! Though highly controversial, one of my favorite combinations is mint and chocolate. I decided to
have some fun and create a cookie recipe…it turned out superrrr fluffy, not too sweet, and like a combination of a cookie and a brownie…NOT hating it. It’s a perfect combination of seasonal flavors and great for a holiday festivity! Here’s what you’ll need:

1 cup brown sugar
2 cups flour
1.5 stick of butter
1 egg
1.5 teaspoon Vanilla extract
1.5 teaspoon baking powder
1 teaspoon salt
2 tablespoons of dark chocolate cocoa powder (I love Hershey’s!)
1 bag of holiday Mint M and M’s (of your favorite addition if you don’t like mint, you can do regular M and M’s, peanut butter chips, go CRAZY)

First you’ll want to nuke the butter; I did for about 25 seconds. Put the butter and brown sugar in a bowl and use your hands to combine thoroughly- I like using my hands with baking because I think it really gets everything mixed together well.

Next, add in the egg and vanilla extract and mix well again.

Now, add in the flour, baking powder, and salt. Mix well.
Finally, add in the dark chocolate cocoa powder and mix, mix, mix.
Grease a baking sheet with nonstick cooking spray and put your M and M’s (of whatever you are adding in) into a bowl so they are easily accessible.

This is where I took a little extra work. I used my hands to make cookie dough balls but then I added in 3 M and M’s to each dough ball and rolled it around a little more in my palms. This ensures each cookie gets the addition and the dough is even. (I also added a lil red sprinkle just to add to the season! )
Once all done, put the entire cookie tray into the freezer for about 15-20 minutes.

NOW, preheated the oven to 350.

After about 15-20 mins in the freezer place the cookies in the oven to cook for about 12-15 minutes. Keep an eye on them so they don’t burn.
Take out, let cool, and enjoy!! These are amazing with a glass of milk (or coffee and bailey’s – wink wink). Enjoy and share with friends- surprise them with this entirely homemade cookie recipe!!
Enjoy and Happy Holidays all!!