Chewy Brown Butter S’mores Cookies

Yup, I went there. I combined two of the greatest things known to man kind in to one awesome, decadent, summery cookie. Brown butter+s’mores = love. It’s science.


I brought these gems to a family BBQ over Memorial Day weekend and one of the guests told me that I needed to patent the recipe ASAP and start selling these cookies out of my kitchen.


So, naturally, I decided to share the recipe with the world wide web. Fo free.


The brown butter adds a little je ne sais quoi, as brown butter is known to do. The graham cracker crumbs, marshmallows and chocolate chunks make you feel like your 8 years old and make you want to gobble up 15 of these in 3 minutes.


Just make these, like, right now. You can thank me later.



Prep time: 2 hours | Bake time: 10 minutes | Total time: 2.5 hours

Yields approximately 2 dozen cookies

  • 1 cup graham cracker crumbs (these can be found in most baking sections at the grocery store)
  • 1 ¼ cup flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 sticks butter
  • 1 ¼ cup brown sugar
  • ¼ cup sugar
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla
  • 1 tbsp greek yogurt
  • ¾ cup chocolate chunks
  • ¾ cup mini marshmallows
  • 2 Hershey’s bars

Line two cookie sheets with parchment paper, set aside.

Brown butter in pan. The lovely blog Ambitious Kitchen has an excellent tutorial on how to do so here (her out of control chocolate chip cookiesalso served as the base for this recipe). Let cool to room temperature.

In the bowl of a stand mixer, or by hand, mix together the butter and sugars. Once combined, add the egg, egg yolk, yogurt and vanilla and mix well.

Add in flour, salt, baking soda and graham cracker crumbs (if you can’t find the boxed grahams, crushing them by hand or in a food processor totally works, too). Mix until just combined. Fold in the chocolate chunks and marshmallows.

Scoop out approximately 1.5 tablespoon balls of dough on to cookie sheets, spacing evenly about 2 inches apart. Try not to eat all the dough before baking (this will be extreme amounts of self control). Cover with saran wrap and chill in the fridge for at least 2 hours. This allows the flavors the blend together and gets the dough nice and cold to minimize spreading (I don’t know about you, but I like my cookies on the thick and chunky side).

Preheat oven to 350°. Remove pans from fridge and place a small piece of Hershey’s chocolate bar on top of each, pressing down slightly.  Stick the cookies in oven and bake for approximately 10 minutes, rotating pans halfway through. Cookies should be somewhat firm around the edges, and look slightly undercooked in the middle. Let cookies cool on the pans for at least 10 minutes, then transfer to wire to cool completely. Can be stored in an air tight container for 3-5 days, or frozen for, like, ever.

Loosely adapted from Ambitious Kitchen.


Banana Coconut Coffee Cake with Streusel Topping

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The second I pulled this cake out of the oven, I knew it was going to be UNREAL. The streusel was all caramel-y and crispy and bubbly. And the smell. Oh my god, the smell. It took serious effort to leave my apartment because I just wanted to be surrounded by the aroma of this banana, coconut and cinnamon amazing-ness.

I brought this cake in to work on a night shift and was realllllllllyyyyy hoping there would be at least a piece (or six) left over for me to eat for breakfast when I was done. No such luck. The girls and I polished off the ENTIRE THING  within two hours. Seriously, not even a crumb left. It was absolutely tragic.

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In addition to this cake being super delicious, I’ve also decided that it’s super healthy. Whole wheat flour, bananas, no butter? Forget the brown sugar and sweetened coconut, this thing is packed with so many good things, you might as well be eating celery. At least that’s what I told myself after slice three.

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The cake is ridiculously moist, and the streusel topping adds sweetness and a slightly crunchy element that is just perfection. PERFECTION. I think my intense love for this cake is evidenced by the amount of capital letters I’ve used in this post, don’t you?

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Prep time: 20 minutes | Bake time: 70- 75 minutes | Total time: 2 hours

Yields approximately 16 servings


  • 1 2/3 cups whole wheat pastry flour
  • ½ cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large eggs
  • 1 cup packed brown sugar
  • 1/3 cup canned coconut milk
  • ½ cup coconut oil
  • 4 bananas overripe, mashed
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • 2/3  cups brown sugar
  • 1/3 cup flour
  • ½ cup sweetened shredded coconut
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter

Preheat oven to 325 ° F. Butter and Flour and 9×9 inch baking pan, set aside.

In a large bowl, whisk together sugar and eggs until smooth. Add in coconut milk and coconut oil and whisk to combine. Add bananas, vanilla and almond extract and mix thoroughly.  Stir in shredded coconut

In a separate bowl, mix pastry flour, baking soda, salt and cinnamon. Slowly add to wet ingredients and stir until just combined. Pour batter in to your greased pan.

In a small bowl, combine all ingredients for streusel by hand until crumbly. Sprinkle evenly over the top of the cake.

Place cake in oven and bake for 70-80 minutes, or until center has set. Remove and let cool at least 30-45 minutes before serving.  Enjoy!

Adapted from How Sweet Eats.

Strawberry Rhubarb Crumble Bars

These bars… You guys. I can’t even. They’re so delish. Like, I wanted to spoon these in to my mouth instead of sharing them at our Memorial Day BBQ delish.


The strawberry/rhubarb is soooo hot right now, and I’m kind of seeing why. Sweet and tart at the same time, pumped up with a little lemon juice and zest? Seriously, I can’t even.


They even qualify as healthy because, look! Fruit and oats! Right? Right?!


These were gobbled up in record time at the BBQ. Rave reviews were given.


And if the citrus glaze on top isn’t quite decadent enough for you, go ahead and top with vanilla bean ice cream. Yup, just go ahead.




Prep time:  15 mins | Cook Time: 30-35 mins | Total time: 1.5 hours

Yields approximated 24 medium-sized bars.

Strawberry Rhubarb Deliciousness

  • 1 ½ cups fresh rhubarb, sliced into 1-inch pieces
  • 1 ½ cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch

Crust and Crumble

  • 1 ½ cups all-purpose flour
  • 1 ½ cups quick oats (old fashioned may be used, but not instant)
  • 1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
  • ¾ cup butter, softened (12 tbs., or 1 1/2 sticks)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Citrus Glaze

  • ¾ cup confectioners’ sugar
  • 1 -2 tablespoons orange or lemon juice

Preheat oven to 350 ° F. Butter and flour a 19×3 inch pan.

In a large sauce pan over medium high, heat strawberry, rhubarb, lemon juice and zest until fruit is tender (about 8-10 minutes), stirring occasionally. Add in sugar and cornstarch and continue to heat. Bring mixture to a boil and let boil for about 2 more minutes, until mixture is thickened. Remove from heat and set aside.

In a large bowl, combine flour, baking soda, salt, oats, brown sugar and butter. Mix until well combined and crumbly (I used the 2 setting on my mixer for about 1 minute).

Remove 1 ½ cups of oat mixture and set aside. Pour the remaining mixture into your buttered pan and press down evenly so the mixture completely covers the bottom. Pour the fruit mixture on top of the crust. Sprinkle evenly with the 1 ½ cups oat mixture you set earlier. Place on middle rack in preheated oven and bake for 30-35 minutes, or until the top is slightly golden brown. Remove and let cool completely.

To make the citrus glaze, whisk ¾ cups confectioners sugar and 1-2 tablespoons of lemon or orange juice until smooth.

Once completely cooled (popping these babies in to the fridge definitely expedites this process), drizzle the glaze over the crumble. Cut up the bars, and try to control yourself. No judging if you simply cant. I’ve been there.

Adapted from

Love {Simple Transitions}

There’s nothing I love more than being able to walk outside without having to put on a jacket. However, sometimes I find it tricky to pull off a casual transition look while still feeling put together.  These basic closet staples are perfect every time, and for nearly every occasion. Grocery store? Check. Lunch? Done. Coffee shop study-sesh? Sure. You get the drift. Happy Tuesday!Microsoft Word - LoveSummerSimple.jpeg

1. Shirt: J.Crew | 2. Watch: Michael Kors | 3. Tote: Tory Burch |4. Jeans: Paige Denim

5.Wedges: Michael Kors

Cherry Tomato, Roasted Snap Pea and Feta Summer Salad

Happy Memorial Day! A heartfelt thank you to all of those serving and who have served. I hope you are all enjoying your day! My plans today include baking, running and over-eating at a BBQ tonight with family and friends. What about you?

I know I know I knoooowww. I claimed to be a lover of sugar and here I am, 2 out of 3 are savory dishes so far!? Failing. But that’s life. And when life gives you lemons, you make… tomato, snap pea and feta salad? Yes. You definitely do.

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I whipped up this tasty salad after being inside on a cold rainy day (it’s 55° today here in New England… WTF?). As I served it, the sun came out. This salad must just be that good. My Dad and brother, both self-proclaimed veggie haters, even spooned up seconds of this sucker.

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This salad is quick, easy, and takes about 15 minutes to put together, including the time it takes to roast the snap peas. You could throw in the snap peas raw, it would still be delish, but I just adore the flavor that a little roasting adds to a veggie, don’t you?  The cherry tomatoes add a little sweetness, the feta a little salt. The salty and sweet combo is totally a thing these days. You’ll be so cutting edge. So if you’re looking for something simple yet fabulous to balance out the excessive amounts of s’mores, wine and ice cream consumed over the holiday weekend (guilty), look no further.




Prep time: 10 min | Cook time: 10 min | Total time: | 15 minutes

Serves 4

  • 1 lb cherry tomatoes
  • 1 (9oz) package of snap peas (fresh or frozen)
  • 4 oz feta, cubed
  • 1 tbsp balsamic reduction (I found mine at Trader Joe’s
  • Sea salt, ground pepper for seasoning
  • 1 tsp olive oil

Preheat oven to 425 ° F. Spread snap peas evenly out in a single layer on to a cookie sheet, coat with olive oil and season with salt and pepper. Roast in oven for approximately 10 minutes or until they begin to brown, turning once.

While the peas are roasting, halve your cherry tomatoes. May sure to eat a few because they taste like candy, and candy is awesome. Place in a bowl with cubed feta.

Removed peas from oven and place into the bowl with the tomatoes and feta. Drizzle with the balsamic reduction and sprinkle with sea salt and ground pepper.

Toss, serve and devour.