chocolate crackles

Cover Crackle

These are by far my favorite cookies, though when I mentioned making chocolate crackles to the husband, he looked up and asked what they were. I guess I never make them? I just loved them at grandma’s house, and that’s it. It’s probably because you need to know your oven well, very well for this cookie to be a success. They are a wonderful fluffy, chewy cookie, but if you bake them too long you end up with a flat crunchy cookie… and if you under bake them, they are raw/doughy inside, and trying to re-cook them will only cause you pain. It’s my own version of goldilocks over here. These cookies have to be juuuust right. Knowing your oven is key or some dumb-luck is even better!

Grandma Anne's Recipe

grandma’s original typed recipe



  • 1 cup chocolate chips
  • 1 cup brown sugar, packedChocolate Chips
  • 1/3 cup oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup powered sugar

Melt chocolate chips. Combine with sugar and oil. Add eggs, one at a time; beat well. Add vanilla.

Chocolate Mixture

Combine flour, baking powder, and salt. Add to chocolate mixture. Stir in nuts (optional).


Chill dough until firm and easy to handle. Drop teaspoons of dough in powdered sugar. Roll to coat surface. This is what makes the crackle.

powdered cookies

Place on greased cookie sheet. Bake at 350° degrees for 10 – 12 minutes. Watch closely, DO not over bake! After taking them out of the oven place them on a cooling rack, I think they fluff up better that way! Enjoy!!

Single Crackle

no bake fudge cookies

Cover NBC

My elementary school friend Casey and I would make these, and half of them would never make their debut into cookie form. We would make a batch, eat half from the pan, and then go swimming in her pool all afternoon. Then eat the rest after. Seriously. The good old days of thinking nothing of eating a whole batch of cookies is long gone, but every time I come across this recipe, I think of her and the great times we had rollerblading, playing in her creek, and swimming. We were active kids and had great adventures.



  • 1 3/4 cup sugar
  • 1/2 milk
  • 1/3 cup cocoa
  • 1/2 cup butter
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cup quick oats

Combine sugar, milk, cocoa and butter into saucepan and bring to a boil..

boiling NBC

Remove from heat. Cool 1 minute. Then stir in remaining ingredients.

MIxture NBC

Drop on wax or parchment paper with a teaspoon or tablespoon.

wax paper NBC

Let set and cool until they peel off the wax paper easily. This recipe makes about 25-30 cookies. I’ll admit it: I ate three before they were cool. Thanks Casey for the memories.

Final NBC

apple cheese crisp

apple cheese crisp

Oh my goodness, I cannot believe I haven’t put this fabulous recipe on the blog! I made it during Thanksgiving, here and haven’t talked about it since. I’m so sorry for the delay!

Usually this creation is my Grandma Anne’s tradition to make in the fall when her apple trees are pouring over with apples and she’s trying to find fun ways to use them. Unfortunately, I don’t have an apple tree in my backyard, but then again I don’t have to wait for fall to make this delicious dish either. Win? I think so: it’s February and I’m eating apple cheese crisp. I win. It has this salty – sweet combination that most people love. Like pretzels and chocolate, cheese and sugared apples are amazing. Make it.


  • 6 cups cored, pared and sliced applescore apples
  • 1 teaspoon cinnamon or mixed cake spice
  • 1 tablespoon lemon juice
  • 1/2 cup corn syrup
  • 1/2 cup sugar
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cup grated cheddar cheese


Place apples in greased, shallow baking dish, 9×9. Sprinkle apples with cinnamon. Pour lemon juice and corn syrup over apples.

sauced apples

Combine sugar, flour, and salt; cut butter until mixture is the consistency of coarse corn meal. Lightly stir in cheese. Top apples with this mixture.

Bake, uncovered, at 350 degrees for 1 hour, or until apples a very tender.


Serve warm with cream or ice cream. Or I prefer mine straight with a side of coffee.

pumpkin scones

It’s fall!! Well at least up north it’s fall, and I’m sure there are leaves changing, too. Here in Dallas, it’s still warm but we have had a few cooler mornings – and it’s beautiful weather all day (when it’s not in the 90’s)!! I love this time of year in Dallas! Plus, no matter where you are at this time of year, everything pumpkin-flavored is available!!

I was looking for pumpkin scones and came across this recipe on sweetpeaskitchen. She places not one but TWO different drizzles on top of her pumpkins scones, so I was all in!


Pumpkin Scones

  • 2 cups all purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

Powdered Sugar Glaze

  • 1 cup plus 1 tablespoon powered sugar
  • 2 tablespoons milk

Spiced glaze

  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground ginger
  • Pinch of ground cloves

Start by preheating your oven to 425 degrees and lining a baking sheet with parchment paper.

In a mixing bowl, whisk together the “wet ingredients”: pumpkin, half-and-half, and egg. Set aside.

Sift together into a large mixing bowl the dry ingredients: Flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now using a pastry blender, mix the butter and dry ingredients until you reach the consistency of coarse cornmeal. Don’t overwork the mixture, though there shouldn’t be pieces of butter larger than a small pea. You could probably do this step in your mixer using the paddle attachment, but I get all nervous about overworking the dough.

Now, fold in the wet ingredients. I usually make an indentation (like when you have mashed potatoes and gravy), then you can flip the flour into the wet ingredients. I used a spatula to try my best to mold everything, but at the end (with floured hands) I used my hands to mold in the flour. Again, don’t overwork the dough. It’s crumbly and not tightly packed and that’s okay! Just make sure all the dry ingredients are married with the wet.
On a well-floured surface, flatten and form the dough into an 8″ circle. Then, cut into 12 triangles! It’s looking like a scone now!
Place the triangles on the parchment-lined baking sheet and bake for 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.
Make the powdered sugar glaze by mixing the milk and sugar until smooth; then paint the tips of the scones with glaze – I used a pastry brush. When making the glaze, start by putting the powdered sugar in the bowl and gradually pour in the milk. You might not need all ofthe milk.
While the first glaze is drying (~10 minutes or so.), make the spiced glaze by combing all ingredients and mixing until smooth. Drizzle onto the scones!

The recipe states you should wait a whole hour before serving, to let the glaze dry. So plan to leave the house for a while or else you’ll want to eat them all!

Note: If some of my pictures look like more ingredients than yours, don’t be thrown off. I made a double batch for my neighbors who just had their first baby! I plan to write in the card “We’re sure you’ll have some sleepless nights and early mornings. We hope these scones (with a cup of coffee) will help ease the transition. Congratulations on your new addition!”

Full Disclosure: I made these three times now (three times in four days!) and there’s a slight bitterness at the finish. I can’t figure it out?  I took out the cloves, nutmeg, and ginger on my last batch and still… bitterness!  I’m really sad to say, they didn’t turn out as good as I’d liked or looked. So, if anyone knows what I’m doing wrong, do tell. Or if you know of the certain ingredient that’s making these taste that way? Maybe one of my ingredients is old?!? I even bought new flour and spices. Or if you make these, and that doesn’t happen to you… please, please, let me know.

I honestly haven’t had a baking fiasco like this since my hard-candy experiment in sixth grade. I had a “small” kitchen fire my parents still don’t know about.