Thick & Chewy Brownies

Alright, I have to admit, I really enjoy the BIG box of Ghiradelli Brownie Mix from Costco…The brownies are delicious, easy to make, and require little to no ingredients.

However, there is something that makes homemade brownies that much more rich, flavorful, and thick/chewy! Maybe it’s the butter, maybe it’s the love poured into making them. You can decide on that one.

These homemade brownies are thick, chewy, rich in chocolate flavor, and super simple to make!
Check out the recipe! adopted from Good Life Eats


These brownies only require 1 saucepan to prepare them, and 1 8X8 or 9X9 baking tray!


Simple Homemade Thick & Chewy Fudgy Brownies

Yield: 12 brownies
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40 minutes
Simple Homemade Thick and Chewy Fudgy Brownies are the perfect quick dessert. They only take a few minutes and will completely satisfy your chocolate cravings. 


  • 12 tablespoons Salted Butter
  • 1 1/2 cups Granulated Sugar
  • 2/3 cup Cocoa Powder
  • 1 Tablespoon Pure Vanilla Extract
  • 3 large Eggs
  • 1 cup Flour
  • A heaping 1/2 cup chocolate chunks (we used ghiradelli bittersweet baking chocolate)


Preheat oven to 350 degrees F. Line an 8×8 or 9×9 square baking pan with parchment paper. Set aside.

Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat. Be sure to let the mixture cool before adding egg in order to avoid scrambling the egg!

Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks and stir gently to fold them into the batter.

Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 25 – 35 minutes. Cool completely!

Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces.



Peach Galette

Summertime means fresh fruit!

I’m a sucker for a big juicy peach on a hot summer day. I figured, why not merge my love for peaches, with my love for buttery pastry dough, and naturally, my love for dessert!


What do you get?

Peach Galette!

Peach Galettes are super simple to make (or any fruit galette for that matter) and they are bursting with flavor!

The trickiest part to making a galette is getting the dough right. It can be difficult to get the coarse, grainy texture that every baker truly desires. Some helpful hints include: Use a food processor to pulse the butter into the dough in fine chunks, slowly add ICE WATER, yes ice water to the dough in order to keep it COLD! Cold dough is ideal as it allows for a more flaky consistency. On that same note, chill the dough for at least 45 min-1 hr (up to 2 days).

This recipe is easy and I promise it won’t disappoint!

Peach Galette before

Be sure to not stress about how the edges look! The beauty of the galette is that it is meant to have a rustic southern charm. Plus, baking is meant to be a stress reliever-so just enjoy it!

When the galette comes out of the oven it should be light brown and smell absolutely divine! Be sure to brush the edge of the pastry with an egg wash and add some turbinado sugar to the edge to give it that picturesque look! (only if you’re into that kind of thing)!



Peach Galette

Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.

Prep time: 1 hour, 20 minutes Yield: Makes 8 servings

Cook time: 20 minutes



1 1/4 cup flour

1 1/2 teaspoons sugar
1/2 teaspoon salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour and 4 to 6 Tbsp ice water


2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices

  • 3 Tbsp sugar
    1 Tbsp flour
    1/2 teaspoon vanilla extract
  • 1 teaspoon butter
  • 1 egg
    A sprinkling of coarse sugar (optional)


Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.

Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.

Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.


Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if using.

Bake: Place in the oven and bake at 425°F (220°C) for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

from Simply Recipes ~


Best Ever Chocolate Chip Cookies

Life is all about balance and that means chocolate chip cookies post workout are most definitely acceptable!

I am trying to decide if I want to start training for another half marathon but for now I’m trying to decide if I should have 2 or 3 cookies! Haha, life is so funny!

These chocolate chip cookies are HUGE and CHEWY

There is NO chilling required!

You CAN melt the butter, but they turn out more fluffy when you have it softened at room temp!

These cookies are soft, thick, filled with chocolate chips and a dense buttery dough baked into a heavy, milk-loving cookie!

Side note–the dough is heaven!!! I probably eat a cookie’s worth of just the dough…don’t even get me started with Trevor’s dough addiction! I have to kick him out of the kitchen when I bake these or he will eat the entire bowl!

I am going to go cozy up on the couch with a big glass of milk and a few cookies and watch my new favorite TV series on Netflix, Girl Boss!

All you girls out there, go be bo$$y and whip up some of these fab cookies!

Best Ever Chocolate Chip Cookies!


3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)


Heat oven to 375ºF.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Slutty Brownies – You Need This In Your Life

Slutty FREAKING Brownies

Let’s be real though, there’s nothing slutty about these cellulite filled angels!

I’ve been BINGE watching that new series on Netflix called “Girl Boss”…who’s heard of it…well yea, pretty much I’m mega inspired and these brownies were the brain child of all my inspiration from the show.

Real talk though, that show makes you want to get up, put on some damn lipstick and make shit happen!

Seriously, shameless plug here (even though idk why I’m plugging it, but go watch it now)

Okay but for real, what’s in these SLUTTY brownies?

  1. Cookie Dough (the real slut cause you know cookie dough goes great with anything 😉 see what I did there??)
  2. Reese’s Peanut Butter Cups (okay kinda a slut too cause i mean who doesn’t want peanut butter inside them?!)
  3. Brownie Batter (ummm need i say more?? Can’t help but lick the damn stuff off your fingers! #slutalert)

Yeah, so what’s really totally SLUTTY about this recipe, is how EASY it is to make

So go make these slutty brownies and hey, i know you’re no slutty gal, but if you go eat these in your bra and panties while on tinder, texting 5 guys, and on bumble, i mean i think you’re killin’ the game.

Click here for recipe!

Sweet Potato Mug Brownie


This past week was full of WAY too many rich and indulgent foods. I found myself trying to get back to the basics today with some hard boiled eggs, salad, turkey breast, fruit and sweet potato.

However, of course, (like clockwork) after dinner I started craving chocolate!
I decided to use the leftover 1/2 of my sweet potato from dinner to make a sweet concoction!
Here is what I ended up with! A sweet potato mug brownie!

Sweet Potato Mug Brownie


  • 1 TBSP Coconut Flour
  • 2 TBSP Unsweetened Cocoa Powder
  • 1/4 TBSP Baking Powder
  • 3 TBSP Almond Milk
  • 1/2 of a sweet potato
  • 1/2 TBSP Peanut Butter (or any nut butter)
  • 1 TBSP Coconut Sugar
  • Chocolate Chips


  1. Mix coconut flour, cocoa powder, and baking powder together in a mug.
  2. Add the almond milk, mashed sweet potato, peanut butter (or any other nut butter) and coconut sugar.
  3. Mix until there are no lumps.
  4. Microwave for 2-3 minutes until the brownie is set (you determine how firm you want it!)
  5. Sprinkle chocolate chips on top (optional)
  6. Enjoy!

I hope you will try this recipe when you are feeling a sweet tooth coming on, but you don’t want all the regret that comes with a typical dessert!

This recipe is most definitely…healthy-ishh!




jt ❤

Skillet Cookie (Peanut Butter Oatmeal Chocolate Chip)

Today was one of those snowy winter days where we just “needed” to bake something. Anyone else ever feel that way. We are in the sub-25 degree temperatures here in Salt Lake City, UT and a cozy treat was much needed. We recently got a new Lodge Cast Iron Skillet so I wanted to try it out!!

I decided to whip up a peanut butter oatmeal chocolate chip skillet cookie! Say whaaat??! Dang girl-you fancy huh??


Skillet cookies are great because they are (usually) a one bowl mix wonder and they are super fun to eat straight out of the skillet!

The secret ingredient in this dessert is sweetened condensed milk! I know, it isn’t something we all typically have on hand, but a quick trip to the grocery store is well worth it!

Skillet Cookie (PB:Chocchip:oatmeal).jpg

Another thing I should mention is I say in the recipe to use creamy peanut butter. We typically eat organic peanut butter in our house, but for this recipe you definitely gotta go with good ol’ Skippy!

Also, I used semi-sweet chocolate chips but if you prefer milk, dark, white, or bittersweet, or EVEN carob chips, use those! It is totally up to you and I’m sure it will still be delicious.

Skillet Cookie (Oatmeal Peanut Butter Chocolate Chip).jpg

Baking is such a great form of relaxation and serenity (at least it is for me). I play some good music, toss on my apron, tie back my hair, and create.

There is something so sweet about getting to make a delicious treat that you and your loved ones get to enjoy. ❤

Trev is making us chicken, veggies and rice tonight…and let me tell you. There’s no saying if this cookie will get devoured before…or after we eat dinner.

Last but not least-you know we bought vanilla ice cream to go atop this beauty!

Okay, enough of me gabbing away–here’s the recipe!
xox ❤ jt

Peanut Butter Oatmeal Chocolate Chip Skillet Cookie

recipe adapted from Averie Cooks


Yield: Makes one 10 1/4-inch skillet cookie

-1/2 cup unsalted butter, melted
-3/4 cup light brown sugar, packed
-1 large egg
-2 teaspoons vanilla extract
-3/4 cup all-purpose flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt, optional and to taste
-1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant) one 14-ounce can sweetened condensed milk
-1/2 cup creamy peanut butter
-1 cup semi-sweet chocolate chips
-ice cream, optional (unless you live with me, then it’s mandatory!)


Preheat oven to 350F, spray oven-safe skillet with cooking spray (I used a Lodge Cast Iron Skillet)

In a large microwave-safe bowl, melt the butter.

To the melted butter, add sugar, egg, vanilla, and stir vigorously to combine. Add the flour, baking soda, salt, and stir until just incorporated. Add the oats and stir to combine.

Pour just less than three-quarters of the dough into the skillet, reserving about 1 1/4 cups (just eyeball it) to be crumbled on at the end.

In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth.

Pour mixture over the dough in the skillet. Evenly sprinkle the chocolate chips over the top.

Drop tablespoon-sized chunks of the reserved dough into the skillet, dispersing then as uniformly as possible over the surface.


Bake for 25 minutes, or until edges begin to barely crisp up. It is okay if the center of the cookie looks slightly undercooked–it will continue to cook in the cast iron skillet.

Cookie may be served immediately; optionally serve it with ice cream.

The cookie is best eaten fresh from the oven but due to its size, extra cookie may be sliced and stored in an airtight container at room temperature or in the refrigerator for up to 5 days, reheating gently in the microwave before serving leftovers if desired.