Ovaltine Pudding with Honeyed Rice Krispies


I don’t know what’s happened to my participation in Food ‘n Flix lately. I keep watching the movies and cooking the food, but then I never get around to updating my blog about it. But I’m actually getting this up in time for it to be counted this month! I really do want to make a dedicated effort to updating more.

So, this month girlichef hosted the movie A Christmas Story. I never considered this to be a food movie, but Food ‘n Flix has taught me that food inspirations are all around us in movies. Obviously some movies are a lot more obvious than others, but with a spark of creativity, you can go far!

A Christmas Story is one of my brother’s favorite Christmas movies. I never really liked it. But this year, I was unable to go home for Christmas. It was nice to channel my family into the house with this movie, since we always have it on. And I decided to watch it in a different light and I actually really enjoyed it!

I had several fun ideas for what I would cook. My top runner was gingerbread cookies that were posed like Randy in his snowsuit, decorated in snowsuits and scarves. But I was all cookied out.


I also considered the idea of doing something decorated like pink bunnies for Ralphie. But I also decided against that.


I decided whatever I made should be my desert for Christmas day dinner. I decided that I would make something inspired by the scene where Ralphie gets a secret decoder pin from the Little Orphan Annie radio show. Ralphie was horrified to learn the message he had been seeking was “Be sure to drink your Ovaltine.” It was just an advertisment and little Ralphie was less than amused!

I obviously wasn’t going to just drink a glass of Ovaltine and call it a day. I’m not quite sure what would suffice!


I googled around and found this recipe for a pudding using Ovaltine. In the reviews it said it could be grainy. I didn’t have that problem, though I think there was too much gelatin in it. It was rather dense. But it was the nice end to my Christmas dinner. I still have some honeyed rice krispies left though which I should find a purpose for.

Join us next month to watch Bridget Jones’s Diary, hosted by Cheap Ethnic Eatz.

Ovaltine Pudding with Honeyed Rice Krispies

1/4 oz package of unflavored gelatin
1/2 cup milk
1 1/2 cup heavy cream
6 tbsp Ovaltine
1/4 tsp vanilla extract
5 oz bittersweet chocolate chips
1/4 tsp salt
2 tbsp sugar
1 1/2 tbsp honey
1 1/2 tbsp unsalted butter
2/3 cup rice krispies


1. In a saucepan, sprinkle the gelatin over the milk and let sit for 5 minutes. Add the cream, Ovaltine, and vanilla. Heat over medium heat and stir often, until the gelatin has dissolved. Remove from heat and stir in the chocolate chips and salt, until the chocolate has melted. Pour the mixture through a fine strainer. Then divide the mixture into four ramekins. Cover with plastic and let set in the fridge for at least 2 hours.

2. In another saucepan, heat the sugar, honey, and butter over medium-high heat. Cook until the mixture starts turning into a caramel color. Stir the rice krispies into the honey mixture. Transfer the rice krispies to a greased baking sheet, spread out evenly across the sheet. Let cool and break the rice krispies into small chunks.

3. To serve, sprinkle some rice krispies chunks over the pudding.

* serves 4


These Are A Few Of My Favorite Things

Both food and non-food related, there are some things I have fallen in love with this year. Some are things I have loved before while some are new. As we get closer to Christmas, I decided it’s time to share the things I love this year!

Nutella! I have loved Nutella since I was introduced to it in college. Actually, I first learned of Nutella back in elementary school, but I don’t think I liked it for whatever reason. Maybe it was because my friend used to eat it on white bread and I thought that was weird – I don’t know. Frankly, it isn’t any weirder than eating it off a spoon, which I do catch myself doing sometime…. Shh! Anyway, Nutella is a delicious hazelenut spread that can be enjoyed in many ways – I particularly like it on pretzels. But it’s also a great food to bake with! Be looking for my upcoming Pumpkin Cookies Stuffed with Nutella!

Colorful socks! There’s not a particular brand that I’m crazy about or even a particular pattern, but I love colorful and fun socks that come up to my knee or mid-calf. I go through stages. Last year I loved plain black socks. But lately, I don’t wear socks very much. I don’t wear them to work, because I’m wearing dress shoes. I pretty much just wear them around the house. But if you’re wearing socks at home to keep your feet warm, they better look adorable!


Naked3 Eyeshadow Palette! I’ve never been huge into makeup. But when I had to start interviewing and had to look less like a 15 year old and more like an attorney, I started learning to wear makeup. That’s funny – most high school kids play with makeup. I never was into it. And I’m still not huge into it. I love my face. I love my freckles and my imperfections. But at the same time, to look more put together for court I’ve had to learn some makeup techniques. I bought the Naked3 palette and it matches my tone perfectly. The shadows all have pink undertones and can be used to create both daytime and nighttime looks. It’s pricey though, but great quality. I actually bought mine on ebay discounted because the box was damaged.

Kettle Brand Chips – Sea Salt and Vinegar! I love sea salt and vinegar flavored potato chips. I love Kettle Brand chips also. So, the combination of the two is perfect. I probably eat these at lunch far more than I should. But I love the sour taste of the vinegar with the saltiness of the salt. A perfect addition to a sandwich!


EOS Lip Balm! I first learned of EOS through another blog, but I can’t remember which one. I was so fascinated by the shape of the chapstick – a ball instead of a tube. I bought it because I thought it was cute. After I bought it though, I realized how perfect this chapstick design is. The ball is designed NOT to roll of your desk! So if it gets knocked at work, it’s not on the floor. On top of that, the flavors I’ve used are wonderful and it’s a great balm that doesn’t need to be reapplied constantly.

Lodge Pre-Seasoned Cast-Iron Skillet! My favorite kitchen tool of the year is the Lodge cast iron skillet. My mom got this for me a few years ago for Christmas and it has continued to be one of the most loved and most used things in my kitchen. I really want to replace all my pots and pans with cast iron. I love that stuff doesn’t stick to them! And the clean up of cast iron is wonderfully easy. I also have a cast iron wok, but this skillet still is my most used!


In other news – stay tuned for more cookie recipes!

weekend cooking

Chocolate Dipped Rosemary Shortbread


The next cookie on the agenda was a shortbread. My cookie cutter selection is small, so I made shortbread men. Gingerbread men is a thing. We all know of the traditional gingerbread man, that we decorate with frosting and candies – so why can’t shortbread men be a thing?

The shortbread men I made had rosemary in them and then were dipped in chocolate. My boyfriend wasn’t quite sure what to think about the rosemary in the cookie, because he loves rosemary on chicken. I thought it was a perfect addition. It added this element that wasn’t entirely expected, but also, entirely welcome.

Chocolate Dipped Rosemary Shortbread

1 cups flour
1/2 tbsp rosemary, minced
1/4 tsp kosher salt
1/2 cup butter
1/4 cup powdered sugar
1/2 tsp vanilla extract
3 oz semi-sweet chocolate


1. Preheat oven to 325. Line 2 baking sheets with parchment paper.

2. Combine the flour, rosemary, and salt in the bowl of a food processor. Process together until well mixed.

3. In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the vanilla and the flour mixture. Beat until the dough starts to come together.

4. Remove from the bowl and place on a floured surface. Roll the dough out with a rolling pin to 1/4-inch thickness. Place between two sheets of plastic wrap and place in the fridge for 30 minutes.

5. Using a cookie cutter, cut cookies out of the dough. Place on a baking sheet. Place the baking sheet in the fridge for 20 more minutes.

6. Bake for 20-24 minutes. Remove from oven and let cool completely.

7. Melt the chocolate in the microwave. Don’t let it burn. Dip your cookies in the chocolate. Let chocolate set.

* makes 1 dozen cookies

Traditional Chocolate Chip Cookies


My all-time favorite cookie is chocolate chip. I cannot properly partake in a cookie baking binge without making chocolate chip cookies.

The thing is, I never had a favorite chocolate chip recipe. I just like all chocolate chip cookies. Every single one.

Until right now. I found a favorite! I found a favorite chocolate chip cookie recipe and I am in heaven! There’s so much chocolate in them! And the texture has a chew to it, which I like.

On top of being the best chocolate chip cookie I’ve had, they were easy to make.

Chocolate Chip Cookies

1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips


1. Preheat oven to 350. Put parchment paper on 2 baking sheets.

2. In a large bowl of a stand mixer, beat together the sugars, butter, egg, and vanilla extract.

3. In a separate bowl combine the flour, salt, and baking soda.

4. Slowly add the dry mix to the wet mixture. Mix until just combined.

5. Fold the chocolate chips into the cookie dough.

6. Roll the dough into 1 1/2 inch balls. Place rolled balls on your baking sheets, leaving 2 to 3 inches between each cookie.

7. Bake for 12-14 minutes. Remove from oven and allow to cool.

* makes 15 cookies
* shared with Wednesday Whatsits

Iced Oatmeal Cookies


My favorite blog event of the year has arrived! It is the 3rd Annual Christmas Cookie Exchange, hosted by White Lights on Wednesday, Real Housemoms, {i love} my disorganized life, Around My Family Table, Pink Cake Plate, The Cards We Drew, Miss Information, and Dimple Prints! This is the 3rd year where bloggers are paired up and share cookie recipes with each other for the other to make. Last year I made chocolate on chocolate cookies. This year is the polar opposite!

Melissa from Persnickety Plates shared two oatmeal cookies with me that she’s made. I chose the iced variety, though my icing was a lot thinner than hers was. Actually, my entire cookie looks very different than hers despite following the directions. It goes to show how much altitude as well as weather can affect the results of baking. I moved in July to a place that is 3,300 feet above sea level. I have never lived above sea level at all in the past – everywhere I’ve lived has always been either on the coast itself or sea level. I never realized how much of a difference this actually could make – but it does! I’m sure the glaze wasn’t affected by the sea level though – it could have been affected by the heat here.

Regardless, my cookies still tasted delightful. Having these with a cup of tea or a cup of coffee was a great way to enjoy them.

I don’t usually make oatmeal cookies. I especially don’t usually make cookies that don’t have chocolate in them. I am quite the chocolate fiend. But I did find an appreciation for these! My boyfriend loved them also and they disappeared around here very quickly.

I need to make some more cookies this holiday season. I’ve been slacking off and been busy with work. In other news, I finally got my mantel decorated!

Hopefully I post some more cookie posts this season. Everyone needs some cookies in their lives!

And hopefully we do this again next year!


Iced Oatmeal Cookies
makes 3 dozen cookies
Original Recipe Post

For the cookies
2 cups old fashioned oats
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup butter (2 sticks), I used salted
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla

For the glaze
1 cup powdered sugar
1 1/2 Tablespoons milk


1. Preheat your oven to 350 degrees. Line baking sheet with parchment paper and set aside.

2. Process rolled oats in a food processor for 10 seconds.

3. In a large bowl, add the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.

4. In the bowl of your stand mixer, add the butter and sugars and cream together.

5. Add the eggs, one at a time, mixing in between each addition. Add in the vanilla and mix.

6. Pour in the flour mixture, gradually, until well combined.

7. Use a cookie scoop to place 12 per baking sheet.

8. Bake for 10-12 minutes until the edges begin to brown.

9. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

10. Meanwhile, make the glaze in a shallow bowl. Add the powdered sugar and milk and whisk until smooth.

11. Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. Place back onto the wire rack until the glaze sets.

Because wordpress hates me since I haven’t purchased a domain, I can’t link the linksys directly. Click here to see everyone else’s cookies!

Pumpkin Butter Snickerdoodles


The second cookie that I need to share with you is this spin on the snickerdoodle, using the Pumpkin Butter that I received in my most recent Foodie Pen Pal box! On my list of to-make cookies, I had a recipe bookmarked from Crazy For Crust – Apple Butter Snickerdoodles. Those sound delicious and I wanted to make them, but I also wanted to buy as few ingredients as possible. I swept through my pantry and came across the pumpkin butter Cleda sent me back in October.

OK OK – pumpkins might not be the most Christmasy of flavors. But I say, if pumpkin is okay in November (and it is,) pumpkin is definitely okay in December.

Or all year. Pumpkin is really welcome in my life all year long.

These cookies are delicious. I could eat them all myself if I didn’t think that much sugar would make me nauseous.

Pumpkin Butter Snickerdoodles

3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cup granulated sugar AND 1/3 cup granulated sugar, divided
2 large egg
1 tbsp vanilla extract
1/2 cup pumpkin butter
1/2 tsp ground cinnamon AND 1 tsp, divided


1. Whisk flour, baking powder, and salt in a bowl. Set aside.

2. In the bowl of a stand mixer, add the 1 1/4 cup sugar and the butter. Cream together until fluffy. Mix in the eggs, vanilla, pumpkin butter, and 1/2 tsp ground cinnamon.

3. Add the flour mixture to the wet mixture until blended together. Cover with plastic wrap and place in the fridge for 4 hours.

4. Preheat oven to 350. Line 2 baking sheets with parchment paper.

5. Place 1 tsp of ground cinnamon and the 1/3 cup of sugar in a shallow dish. Mix together.

6. Scoop the cookie dough out in 2 tbsp scoops. Roll into a ball. Roll in the cinnamon sugar. Place on the baking sheet.

7. Bake for 13-15 minutes. Let cool.

* makes approximately 30 cookies
* shared with Mix It Up Monday

Blackberry Lemon White Chocolate Chip Cookies


I intended to start my Christmas baking at the beginning of the month (and I sort of did, I made the cookies that will be featured on the 16th in the Annual Cookie Swap way at the beginning of the month.) And then.. I stopped. I got busy with work. Busy with trials. And then I got sick. I’m finally getting over this cold and I’m still in the middle of trial, but today I was having one of those days where I just didn’t want to think about work too much. I did what I needed to stay on top of my business, but I didn’t focus on it all day – which I could have. But I’m low on energy lately and I needed some Christmas in the house. Yesterday I spent the day decorating. I made the first wreath I’ve ever made in my whole life, I decorated the mantle, I finished buying Christmas presents, and we hung lights outside the house. As I’m sitting here though, I realize there’s more I should have done. For instance, my Halloween Scentsy warmer is still out. Ghosts for Christmas? Unless we’re talking about the Ghost of Christmas Past, I think not. That needs to get switched.

Anyway, I decided to start my cookie baking today. I don’t know what I’m actually going to do with them, because I don’t have really anyone to hand them out to this year … I guess I’ll bring some to work.

I made four cookies today and I intend to try to make a cookie everyday from now until Christmas.

Can I do it?

Probably not. Given my inability to even update with dinners I am actually cooking, who knows. It seems the cookbook of this lawyer is pretty sparse as of late.

But without further ado, let’s talk about THESE COOKIES! This recipe was actually one that used blueberries in it. I had blackberries in the freezer, so that’s what I went with. The cookies were flavorful and very colorful – without the use of any food coloring!

Blackberry Lemon White Chocolate Chip Cookies

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup + 2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
juice from 1/2 lemon
1 cup blackberries, chopped
1/2 cup white chocolate chips

1. Preheat oven to 375. Line 2 baking sheets with parchment paper.

2. Cream together the butter and sugar in a stand mixer. Add the egg and beat until well combined.

3. In another bowl combine the dry ingredients: the flour, baking powder, baking soda, and salt. Whisk together. Gradually add the flour mixture to the butter mixture in the stand mixture.

4. Fold the lemon juice, blackberries, and white chocolate chips into the cookie dough.

5. Scoop 2 tbsp scoops of the cooke dough onto the baking sheet, leaving enough room between each cookie. I fit 12 cookies on each cookie sheet.

6. Bake for 11-14 minutes. Remove from oven and let cool.

* makes about 2 dozen cookies
* shared with See Ya In The Gumbo