Baked potato soup, otherwise known as the best soup ever. We aren’t generally soup people, I tend to think that I only like French onion and my husband has to have a really meaty one to be happy. This soup, however, was perfect for both of us. It was so rich and creamy and I like just enough potato chunks for them to be obvious.

The soup was beyond easy. Four ingredients, that’s it. Potatoes, chicken broth, evaporated milk, and seasoning salt. I use Lawry’s seasoning salt because I have a deep love for the stuff and find that it makes everything better but use any combination of spices that you enjoy.

Slow Cooker Baked Potato Soup


3 large baking potatoes
1 (14.5 ounce) can of chicken broth
1 (10 ounce) can evaporated milk
1 teaspoon Lawry’s seasoning salt
cheddar cheese, bacon, and green onions (as garnish)


  1. Peel and cube potatoes. Place them in slow cooker and cover with chicken broth, evaporated milk, and Lawry’s. Cook on low for about 6 hours or until potatoes are fork tender. Use a slotted spoon to scoop most of the potato chunks out and place in a bowl. Mash with a potato masher or fork. Transfer back to slow cooker and stir to combine everything. Serve with cheddar, bacon, and green onions if desired.


A few months back I worked outside of the house very briefly leaving my husband in charge of all the cooking. It probably wouldn’t have been so tough for him if I hadn’t been pregnant and hadn’t been requesting pancakes at midnight when I got off work. Pancakes were the one thing that he couldn’t make and we still laugh about his flat, rubbery pancakes.

So I’m the official pancake maker around here which kind of sucks because pancakes are hit or miss with me. I always start out with what I think is a good recipe (you’d think you could trust Martha but no) and by the end I’ve added so much flour, milk, whatever that it’s a completely different recipe. That’s what happened with this recipe. The original recipe gave me super thin batter that made super thin pancakes so I adapted it to get the big fluffy guys that I love.

Want more pancake recipes?

Whole Wheat Pancakes
Blueberry Pancakes

Chocolate Chip Pancakes


3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
2 cups chocolate chips
2 tablespoons melted butter (for brushing the pan)


  1. Heat a nonstick pan over medium heat.
  2. Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add eggs and buttermilk and whisk everything together. There should be small lumps in the batter. Gently stir in chocolate chips.
  3. Use a 1/3 cup measure to pour batter onto preheated pan. Let cook until bubbles form on top of the batter, 2-3 minutes. Flip over and cook an additional 1 minute or until golden brown. Repeat with remaining batter.


Can I tell you how happy I am to be done with all the sweets that come along with the holidays? I don’t want to see cookies or candy for a very long time! I was so happy to get back in the kitchen with real food.

My husband got back to his normal workout routine this morning after taking a few days off and I wanted to have a good lunch ready for him when he got home. He was so excited to see a few of his favorites. I’d actually never made chicken marsala and was scared because the wine smelled so strong but it’s really delicious. The sauce was great over mashed potatoes and asparagus.

Chicken Marsala

adapted from Martha Stewart


3/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 ounces white button mushrooms, sliced
1 cup sweet Marsala wine
1 cup chicken broth
1 clove garlic, finely minced
3 tablespoons freshly squeezed lemon juice (of 1 lemon)
2 tablespoons unsalted butter


  1. Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.
  2. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  3. Remove skillet from heat, and add wine and broth. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.


These might just be my favorite cookies ever. I made them a couple Christmases back and have thought about them frequently ever since. They are a light and delicious sugar cookies with dried cranberries and tons of orange zest. They’re also rolled in a mixture of sugar and orange zest which is what makes them so good. The sugar make them a little crunchy on the outside but they say so soft on the inside. Good stuff.

They are also super simple. My 2 year old and I did made the dough and baked them off in probably 30 minutes, and if you have kids you know everything takes longer with them helping.

Cranberry Orange Cookies


For the cookies:
3/4 cup butter, softened
1 cup sugar
1 egg
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup dried cranberries, finely chopped
1 tablespoon orange zest
For the rolling sugar:
1/2 cup sugar
1 tablespoon orange zest


  1. Preheat oven to 350.
  2. Using an electric mixer, mix butter and 1 cup sugar until light and fluffy. Add egg.
  3. In a separate bowl, combine flour, baking powder, and baking soda. Add to butter mixture and mix until just combined. Fold in cranberries and 1 tablespoon orange zest. Chill dough while you make orange sugar.
  4. Combine 1/2 cup sugar and 1 tablespoon orange zest. Use your fingers to rub the 2 together until everything is combined and mixture is fragrant.
  5. Shape dough into 1 inch balls and roll in orange sugar. Place on baking sheet and flatten slightly.
  6. Bake 10 - 13 minutes or until lightly golden. Cool on wire racks.

Cranberry Orange Cookies - I make these every Christmas! They are so delicious!

I’ve been trying to go outside my comfort zone with my recent candy making and let me tell you, after making this delicious gingerbread caramel, I am leaping back into that zone and I don’t plan on coming out anytime soon.

There’s something very satisfying about taking sugar and water and turning it into caramel. It was a lot of fun, so much that I sent out tweet asking for more candy recipes. But then it didn’t set up. The recipe says to let it sit out at room temperature for 24 hours so I did and after those 24 hours, the caramel was almost there. Or so I thought. So I popped it into the freezer for a few minutes just so I could cut and wrap it.

I don’t know if you can tell from the picture but most of the caramel (I’m having real trouble not typing Camaro each time I have to type caramel, just thought you should know) was firm and the right texture. But when I cut into it, the bottom was almost liquid still! It was bizarre.

I used Martha’s recipe and I’m not going to post it here because, well, it sucked. And it’s not just me! I was talking to someone else who had pretty much the same problem except not even the top of hers firmed up. The spices are spot on though and totally tasted just like gingerbread. So if you’re looking to make these, I suggest finding a better caramel recipe and just using Martha’s mix of spices.

No more candy making for me, thank you very much.