Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

Oatmeal raisin cookies, people love them or people hate them. The raisins can be a point of contention for cookie consumers. It has taken us many years to like these cookies but we think it all comes down to the recipe. Oatmeal raisin cookies have the tendency to be dry and crumbly after the first day and that is just sad.

This recipe though, generates moist cookies for a couple of days after baking, that is if you don’t eat them all on the first day 🤣. The reason they keep their moisture is the inclusion of molasses. Molasses adds moisture, but it also adds another layer of sweetness and flavor. You can use regular molasses, but recently we have switched to using robust molasses in our baked goods and have been very pleased with the flavor. Try it out for yourself and see if you like the robust flavor also!

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies


  • 1 cup butter, room temperature
  • 1 cup (200 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 T vanilla extract
  • 1 T molasses
  • 1 1/2 cups (190 g) all purpose flour
  • 1 t baking soda
  • 2 t ground cinnamon
  • 1/2 t salt
  • 1 cup (140 g) raisins
  • 3 cups (240 g) old fashioned oats


  1. Using a mixer, cream together butter, brown sugar and granulated sugar until completely incorporated.
  2. Add in eggs and vanilla. Mix. Add molasses. Mix. Scrape down sides as necessary to ensure all ingredients are combined. Set aside.
  3. In a medium bowl, mix flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix until combined, scraping down sides to combine.
  4. Stir in raisins and oatmeal by hand.
  5. Refrigerate 30 minutes to 1 hour.
  6. Preheat oven to 350°F. Line baking sheets with parchment.
  7. Scoop about 1 1/2 tablespoons of dough and place 2 inches apart on prepared baking sheets.
  8. Bake 10-12 minutes, until edges are lightly browned and center is just cooked.
  9. Cool and enjoy!
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Our Top 5 Recipes for Cookie Exchange Season!

Our Top 5 Recipes for Cookie Exchange Season!

posted in: Desserts, Food | 1 | This post may contain referral links. See privacy policy for more.

Tis the season of holiday cookie exchanges. A wonderful time of year! If you are still on the lookout for cookies to bake, checkout some of our favorite cookie recipes.

Peanut Butter Cookies
This recipe is from one of our grandma’s cookbooks and the cookies are soft and chewy! Perfect to satisfy those sweet and salty cravings.

All Time Favorite Mini M&M Cookies
Whenever we crave chocolate chip cookies, this is the recipe we turn to. We have been making them for years and they are delicious.

Oatmeal Apple Cookies
If you love oatmeal cookies but not the traditional raisin variety, give these cookies a try. The apples in these cookies keep them moist, while the oatmeal plumps up to give them a chewy texture.

Pumpkin Chocolate Chip Cookies
Pumpkin spice has overtaken the food market, and we’re joining the trend. The spice mix in this recipe is perfection. The addition of mini chocolate chips make these cookies extra sweet and warming.

Date Pecan Cookies
Pecans add a delightful crunch to these cookies. The chopped dates are marvelous morsels that add moisture and soak up the warm spice flavors.

We hope you give these cookie recipes a try! Let us know how they turn out!

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Peanut Butter Cookies (GIFT #7)

Peanut Butter Cookies (GIFT #7)

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 8 | This post may contain referral links. See privacy policy for more.

We have loved peanut butter cookies since we were little. They are salty and sweet and they always have that lovely crosshatch pattern across the top. When our grandparents lived in a separate state, they would mail us a box about every 6-8 weeks. This was always exciting. Our grandma would include lots of different things in her shipments: interesting newspaper clippings, new recipes she thought we might like that she found in a magazine or the newspaper, some of her tomatoes if they were ripe. But the best part of her boxes, were the baked goods. She loved her sweets and loved sharing them with us. One of her favorite cookies was peanut butter cookies.


We have tried making all kinds of recipes for peanut butter cookies, but they never were satisfactory. They would taste great fresh out of the oven, but the next day, they would be hard as rocks. Always a disappointment! Eventually, we kind of gave up on the perfect peanut butter cookie and perfected the mini M&M cookie to satisfy our cookie needs.

After we started our series of Grandma Inspired Fantastic Treats, we were flipping through one of our grandma’s recipe books and found a recipe she had modified for peanut butter cookies. Could this be the recipe she used when we were little? Most likely yes, but who knows, we prefer to think yes. In the original recipe, it called for 2 teaspoons baking soda, but she had crossed it out and wrote down 1/2 teaspoon baking powder plus 1 teaspoon baking soda. Maybe this was the secret to great peanut butter cookies! We had to give it a try.

First, mix together flour, baking powder and baking soda. Set aside.
Cream softened butter, brown sugar and granulated sugar together until light and fluffy.
Add eggs and mix, making the mixture even more creamy!
Add a cup of creamy or crunchy peanut butter to the batter.
Incorporate the flour mixture into the batter.

The batter is ready!
Dollop out batter with a small ice cream scoop.
Smoosh the cookies with a large fork to create the classic peanut butter cookie cross-hatching.
Bake for 8-10 minutes in a 350 degree oven.
The resulting cookies are the best peanut butter cookies ever. They are excellent coming out of the oven and still soft a couple of days later too!

Peanut Butter Cookies GIFT

Peanut Butter Cookies GIFT


  • 1 c brown sugar
  • 3/4 c granulated sugar
  • 1 c butter, softened
  • 2 eggs
  • 1 cup crunchy peanut butter
  • 2 3/4 c flour
  • 1/2 t baking powder
  • 1 t baking soda


  1. Preheat oven to 350°F.
  2. Mix together flour, baking powder and baking soda, then set aside.
  3. Cream both sugars and softened butter together.
  4. Add eggs and mix until incorporated.
  5. Add peanut butter and mix until incorporated.
  6. Mix in flour mixture.
  7. Scoop balls onto parchment lined baking sheets.
  8. Use fork tines to mark the cookies with a crosshatch pattern.
  9. Bake 8-10 minutes, until lightly brown.
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Our Best, Beautiful Banana Bread

Our Best, Beautiful Banana Bread

posted in: Breakfast, Desserts, Food, Snacks | 6 | This post may contain referral links. See privacy policy for more.

Our family loves bananas, we always have a supply on hand. Even when you eat them everyday, you can still get a couple that ripen too quickly and are better for baking than for eating alone. We have previously shared a couple of banana recipes: Banana Oatmeal Muffins and Banana Chocolate Chip Scones.

twitter beautiful banana bread

Today’s banana recipe is for the very best banana bread. We have tried lots of banana bread recipes and this is the only one that we can all agree tastes delicious. It is the same one our mom baked for us when we were little kids!

The most important ingredient in banana bread is of course B-A-N-A-N-A-S. Make sure to mash them up well, you don’t want too big of chunks in your bread.
banana bread - 1
The dry ingredients, flour and baking soda.
banana bread - 2
Softened butter and glorious granulated sugar.
banana bread - 3
The butter and sugar creamed together.
banana bread - 4
Add in the eggs and vanilla.
banana bread - 5
The liquid mixture is now complete.
banana bread - 6
Carefully add in the dry ingredients.
banana bread - 7
Mix until incorporated.
banana bread - 8

Now it’s time for the bananas.
banana bread - 9
Take your time mixing in the bananas, at first it will be a little difficult but in the end, you have banana pieces all throughout.
banana bread - 10
Pour the batter into a buttered loaf pan.
banana bread - 11
Bake until a toothpick comes out clean.
banana bread - 12
Slice and enjoy!

Banana Bread

Banana Bread


  • 3/4 c sugar
  • 1/2 c butter, softened
  • 2 large eggs
  • 1 t vanilla
  • 2 c flour
  • 1 t baking soda
  • 3 ripe bananas, mashed


  1. Preheat oven to 325°F.
  2. Grease a 5x9 loaf pan.
  3. Cream butter and sugar.
  4. Add eggs and vanilla.
  5. Combine flour and baking soda, then add to liquid mixture.
  6. Stir in mashed bananas.
  7. Pour into prepared pan.
  8. Bake for 50-55 minutes or until toothpick inserted into middle comes out clean.
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Best After-School Snack: PB and A

Best After-School Snack: PB and A

posted in: Food, Snacks | 0 | This post may contain referral links. See privacy policy for more.

In this morning’s post, we harvested some apples at Apple Annie’s in Willcox, now we can put them to good use! Move over PB and J, get ready for PB and A. Peanut butter and apples are a wonderful combination, perfect for an after school snack. Or in our case, a mid-afternoon snack that has nothing to do with school.

To cut up the apples, we use this style of apple slicer.

Calphalon Easy Grip Apple Slicer

The main advantage to a slicer like this is speed. You can get eight slices in one fell swoop. But watch your fingers! The slicer can be hard to get started, but once you have momentum, it will cut everything in its path.

The main disadvantage to the slicer is its style of cutting. If you want your apple slices more dainty, you need a knife. You can only get 8 rather chunky slices out of it. You’re also stuck with that bit of core at the center of the slice. You can these features in the apple slices below. Most days it is a non-issue since we are so HANGRY by that time of the day.

Start by cutting your apples and getting out your peanut butter tub.

Peanut Butter and Apples - 1

Dole out about 2 tablespoons of PB into a microwave safe bowl and heat for about 15 seconds on high.

Now it’s time for the secret ingredient: Cinnamon Sugar. It was a staple during our childhood, a simple mix of warmth and sweetness that pairs ridiculously well with the salty fatty peanut butter. Eat this mix of PB and Cinnamon Sugar on toast, waffles, tortillas – all the carbs really – for a delicious snack.

Peanut Butter and Apples - 2

Stir to mix then devour your snack!

Peanut Butter and Apples - 3

The type of apple we used for this recipe was Gala, but we also enjoy McIntosh, Braeburn, and when we’re feeling sassy, Granny Smith. The Kitchn.com has compiled lists of the best apples for eating, cooking, and baking that are definitely worth checking out.

Peanut Butter and Apples

Peanut Butter and Apples


  • 1 Apple
  • 2 Tbsp Peanut Butter
  • Cinnamon Sugar


  1. Carefully slice apple with knife or apple slicer.
  2. Heat the peanut butter in small microwave safe bowl in microwave for about 15 seconds on high.
  3. Sprinkle some cinnamon sugar on the peanut butter.
  4. Devour this yummy snack.
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Perfect Rich and Sweet Blueberry Crumble (Grandma Inspired Fantastic Treat #5)

Perfect Rich and Sweet Blueberry Crumble (Grandma Inspired Fantastic Treat #5)

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 2 | This post may contain referral links. See privacy policy for more.

Our grandma was born in Oregon, the third highest cultivator of blueberries in the US, behind Michigan and Georgia. But that is not the only reason this recipe reminds us of our grandma.

Grandma Inspired Blueberry Crumble

The second reason was her dentures. She had “soft teeth” from an early age and consequently, she was sporting dentures before her twentieth birthday. She wasn’t bashful about it either. She considered it a talking point and even a point of pride, for no one else she knew had been wearing dentures for so long.

Anyway, whenever we would go grocery shopping with her, we would pass the blueberries. Then we would joke and ask her if she wanted some, and she would exclaim, “NOOOO, they turn my teeth BLUUUUE!” and then she would laugh, which in turn made us laugh.

We actually have a love-hate relationship with blueberries ourselves. Like Forrest Gump said, “You never know what you’re going to get,” and that is a disconcerting fact about these little indigo orbs. Sometimes they can be so squishy. That being said, blueberries have been proven to have several health benefits, including being high in antioxidants and a low Glycemic Index.

This Grandma-Inspired Fantastic Treat is a deliciously sweet blueberry crumble. It manages to make blueberries delicious and brings a smile to our faces with memories of our grandma.

For the Crust and Crumble

Combine sugar, flour, baking powder, diced butter, egg, and salt in a food processor. Mix until roughly the size of peas.

blueberry crumble - 1

Here is the texture we’re looking for.

blueberry crumble - 2

Press half of the crumb mixture into the bottom of a 9 x 13 pan.

blueberry crumble - 3

For the Filling

blueberry crumble - 4

Whisk together lemon juice, granulated sugar, vanilla and cornstarch. Then pour over the blueberries, giving them a gentle stir to coat. The cornstarch will help keep the filling together.

blueberry crumble - 5

The blueberries are ready for action. Pour them over the bottom layer of crumble and tilt the pan around for even liquid distribution.

blueberry crumble - 6

Top with the other half of the crumb topping. It’s ready to go into the oven!

blueberry crumble - 7

Bake for 35 minutes in a 350°F preheated oven.

blueberry crumble - 8

And there you have it, perfect blueberry crumble. Serve warm with vanilla ice cream for yummy deliciousness.

Mind the dentures though, this stuff stains. ?

blueberry crumble - 9

Blueberry Crumble

Blueberry Crumble


  • 1 c granulated sugar
  • 3 c flour
  • 1 t baking powder
  • 1 c butter, cut into pieces
  • 1 large egg
  • 1/2 t salt
  • 4 cups blueberries
  • 1/4 c lemon juice
  • 1/2 c granulated sugar
  • 1 t vanilla
  • 4 t cornstarch


  1. Preheat oven to 350°F
  2. Grease 13x9 pan with butter
  3. Using a food processor, mix first 6 ingredients
  4. Pour about 1/2 of the crumb mix into the prepared pan
  5. Press crumb mix with fingers to compact the bottom layer
  6. Whisk together lemon juice, granulated sugar, vanilla and cornstarch
  7. Pour liquid mixture over blueberries and gently fold to coat all the berries
  8. Pour blueberry mix into pan over the crumb layer
  9. Tilt pan slightly to move the liquid all over the crumb layer
  10. Maneuver blueberries into a uniform layer
  11. Pour remaining crumb mix over the top
  12. Bake about 35 minutes, until top is golden brown
  13. Let cool and store in refrigerator
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Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 0 | This post may contain referral links. See privacy policy for more.

Every time we see peaches we think about our Grandma. Our grandparents had lots of different jobs during their lifetimes but the one that they most talked about was when they had a farm and ran a roadside fruit stand.

It was hard work but Grandma was a people person and the fruit stand let her chat up the customers. On this particular stretch of road, there were a couple of rival fruit stands, run by other families.

Grandma took great pride in her wares and took the time to set out her fruit carefully so the fruit were not bruised. She also believed that her customers should treat the fruit with respect and care. So when customers stopped by to pick out peaches, they thought the best way to tell if they were ripe was to squeeze them. This was unacceptable to Grandma and she scolded the customers for doing this.

Since it was a small town, she knew everyone and everyone knew her. Eventually, word spread that Grandma wouldn’t let customers squeeze her peaches and a rival fruit stand put up a sign that said, “YES, you can squeeze my peaches.” Grandma thought this was hilarious. She loved to tell us this story and we loved seeing her face light up with delight.

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How to Make Perfect Plump Peach Muffins

So for today’s Grandma Inspired Fantastic Treat, we made some delicious Peach Muffins. Peach season is in full swing. According to Reference.com, peaches are in season May through September, peaking in July.

peach, peach chunks

Peeling and dicing up the peaches can take awhile to accomplish, we usually allot 30-45 minutes to do this. You can blanch them for easy peeling, but we usually just use a knife.

crumble, muffin crumble

The yummy crumb topping, a mix of brown sugar, quick oats, flour and butter.

brown sugar, flour, spices

The dry ingredients, looking sweet and spicy.

brown sugar, flour, spices

The dry ingredients are now prepped, awaiting the wet ingredients.

eggs, milk

Milk, eggs and vegetable oil all whisked and foamy.


Tempted to eat some of this batter.

batter with fruit, peach

Now gently folding in the peeled and diced peaches.

batter with fruit, peach, cupcake pan, cupcake liner

We use an ice cream scooper to portion out the batter into prepared muffin tins.

batter with fruit, peach, cupcake pan, cupcake liner, crumb topping

The crumble topping finishes off these muffins and they are ready to go into the oven at 350°F.

finished peach muffins, muffin top, crumb topping

Lovely, golden brown peach muffins. Let cool and store in refrigerator.

Perfect Plump Peach Muffins with Crumb Topping

Perfect Plump Peach Muffins with Crumb Topping


  • For Crumb Topping
  • 2/3 c brown sugar
  • 1/2 c flour
  • 1/2 c quick cooking oats
  • 1/3 c butter, melted
  • For Muffins
  • 4 1/2 c flour
  • 2 c brown sugar
  • 1 t salt
  • 4 1/2 t baking powder
  • 1/2 t ground allspice
  • 1/2 t ground nutmeg
  • 1 t ground cinnamon
  • 2 large eggs
  • 1 t vanilla
  • 3/4 c vegetable oil
  • 1 1/4 c milk
  • 5 peaches, peeled and diced


  1. Preheat oven to 350°F.
  2. Line 24 muffin cups.
  3. Combine ingredients for crumb topping: brown sugar, flour, quick cooking oats and melted butter. Mix to combine and set aside.
  4. Combine dry ingredients: flour, brown sugar, salt, baking powder, allspice, nutmeg and cinnamon.
  5. Whisk together eggs, vanilla, oil and milk. Stir into dry ingredients.
  6. Fold in peaches.
  7. Scoop batter into prepared cups. Cups will be be full.
  8. Sprinkle prepared crumb topping on top of each muffin
  9. Bake 20-25 minutes.
  10. Let cool. Store in fridge.
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Grandma’s Sweet and Savory Teriyaki Chicken (GIFT #2)

Grandma’s Sweet and Savory Teriyaki Chicken (GIFT #2)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

This is the second post in our blog series, Grandma-Inspired Fantastic Treats (GIFTs). Today’s treat is our Grandma’s recipe for teriyaki chicken.

sugar, karo, ground ginger, soy sauce, chicken

She would make this dish for special Japanese holidays including New Year’s, Boy’s Day and Girl’s Day. For this recipe, you can use any cut of meat. This time we used chicken breast, however, when our grandma made it, she always used chicken thighs. The dark meat takes on the marinade really well.

sugar, karo, ground ginger, soy sauce, chicken

This teriyaki sauce is delectable, sweet and salty. A hint of umami. So good. It might be the Karo syrup… ?

I remember seeing that stuff in the cupboard when I was a kid, before the whole anti-corn syrup movement, and wondering what is that goo? I had no idea it was made from actual corn! Ha. In case you’re interested in corn and food, here’s an informative article from the Washington Post: How corn made its way into just about everything we eat.

teriyaki chicken sauce

After boiling, the ingredients come together to this wonderfully thick and shiny sauce. Cool marinade to room temperature and add to cut up chicken.

sugar, karo, ground ginger, soy sauce, chicken

We do all our marinating in gallon size ziploc bags. Stand the bag up in a large bowl to avoid spills.

sugar, karo, ground ginger, soy sauce, chicken

Ready to go in the fridge overnight.

sugar, karo, ground ginger, soy sauce, chicken

After baking at 325°F for an hour, you get… Grandma’s Sweet and Savory Teriyaki Chicken!!!

sugar, karo, ground ginger, soy sauce, chicken

While Grandma loved making Teriyaki Chicken, her favorite fast food joint was… you guessed it, Panda Express. Both our grandparents loved their orange sauce and mandarin teriyaki sauce. Panda Express is still a wonderful guilty pleasure for us, and while it is neither healthy nor artisanal, there is still something very comforting about sliding your tray down the line, drooling over greasy noodles and crab rangoons.


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Grandma's Sweet and Savory Teriyaki Chicken

Grandma's Sweet and Savory Teriyaki Chicken


  • 1 cup soy sauce
  • 1 cup granulated sugar
  • 1/2 cup Karo Light
  • 1/8 cup mirin
  • 2 cloves garlic minced
  • 1/2 t ginger powder
  • 2-3 pounds chicken breast


  1. Mix all ingredients EXCEPT the chicken in a medium saucepan
  2. Boil for 10 minutes
  3. Let cool
  4. Cut chicken into about 1 inch cubes
  5. Place chicken into gallon ziploc and pour sauce in
  6. Press air out of bag and massage so marinade is touching all sides of chicken
  7. Marinate overnight
  8. Preheat oven to 325°F
  9. Pour chicken into a baking dish and cover with aluminum foil
  10. Bake 30 minutes, turn pieces, bake another 30 minutes
  11. Chicken will be done when internal temperature reaches 165°F
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Let Sleeping Cats Lie

Let Sleeping Cats Lie

posted in: At Home, Woof Trekking | 0 | This post may contain referral links. See privacy policy for more.

Happy #MeowMonday everyone!

Billy was being too cute this morning. He decided that Nana’s bed was the perfect spot for his morning power nap. He only recently discovered that dog beds can be a cozy retreat for cats, too.

“So comfy.”

meow monday 1

Using his spidey-sense, he caught us staring at him and taking photos of him while sleeping.

“Oh, boy! The paw-parazzi are at it again.”

meow monday 2

“Oh, hoomans. I know you love me, but please… can’t a cat get some sleep in peace?”

meow monday 3

“I really can’t be bothered. No more adorable pictures for you!”

meow monday 5

Then he fell back to sleep. Being a cat model is hard work.

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Billy, the Most AMAZING Cat!

Billy, the Most AMAZING Cat!

posted in: At Home, Woof Trekking | 4 | This post may contain referral links. See privacy policy for more.

Even though I am a twenty-something, every once and awhile I like to pretend I am a kid again. One day, while channel surfing in the morning, I came across a PBS educational cartoon called Peg + Cat and was intrigued solely because it had cat in the name. I flipped it on and about ten seconds in Peg exclaimed, “the most AMAZING cat!!!” I, in turn, looked at my cat and exclaimed “the most AMAZING cat!!!” and snatched him up.

My cat’s name is Billy and to me, he is definitely the most AMAZING cat. He is a mackerel tabby, weighs about 14 pounds, and is going to turn 8 years old next month. Here he is!
billy the cat 2

Earlier this month we talked about Nana the Brave! and how we spotted her in the window at the Humane Society of Southern Arizona’s Shop at the mall. Well the same thing happened when I adopted Billy.

We were at a different mall and we walked by a sidewalk adoption setup by the Pima Animal Care Center. I spotted a wire kennel full of kittens. I scampered over and ducked my head down to inspect them. I had no intention of taking one home, but that all changed when I spotted this cute tabby boy with green eyes. My heart melted.

billy the cat 3

From that day forward, we have been inseparable. He follows me around the house like a shadow and has no problem demanding attention by standing in front of the computer screen.

I guess everyone thinks that their cat is the most AMAZING cat to them. I truly believe that mine is. Sometimes we forget to stop and appreciate our furry friends. Peg + Cat helped me to remember exactly how amazing Billy is.

billy the cat 1

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