2017, Baking, blog, cookies, debbie, may, myblog, recipe

Cookie de Tacos

Happy Cinco de Mayo! 
I celebrated by creating these adorable cookie tacos for a surprise birthday party for one of Nate’s friends. 
Colorful Cookie Tacos
This type of plate helped the tacos stay upright 
Golden Oreos
Chocolate Frosting 
Food Coloring (green, yellow, red)
Coconut flakes (I used unsweetened) 
  1. Using the food coloring, dye the coconut flakes a green (lettuce) or an orange-yellow color (cheese) I used shot glasses to stir the food coloring into the coconut flakes. 
  2. Remove the top part of the Oreo and remove the inner frosting (My frosting disappeared into my mouth…) 
  3. Carefully cut in half the Oreo cookie. Sometimes I just broke it apart and other times I used a knife in a sawing motion. 
  4. Put the two half pieces together in your hand and add a spoonful of chocolate frosting 
  5. Dip it into sprinkles and colored coconut toppings 
After the first couple, I had a nice assembly line going and it wasn’t too labor intensive. 
My work station 
I saw this on Pinterest and wanted to try to make it myself
2016, august, Baking, blog, debbie, myblog, recipe

My Late Summer Apple Pie

Dough + Apples + Butter = Yum 
I was talking to a co-worker about how I had a lot of leftover apples from the farmer’s market and I wanted to bake something with them and she printed me off this apple crostata recipe.
I definitely altered the recipe from the original. For starters, I didn’t make my own pie crust, I bought the pie crusts, I also didn’t use orange zest and I didn’t use allspice. 
The pie came out tasting really good and was a huge hit with my roommate and boyfriend. 
1 package of pie crust for the top and bottom 
3  apples
1/4 cup flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold unsalted butter, diced
Preheat the oven to 450 degrees F.
Place one of the pie crusts in a floured pie-shaped baking dish 
For the filling, core and cut the apples into 8ths. (I sprinkled my apples with lemon juice to keep them from turning brown) 
Cover the pie crust dough with the apple chunks.
Combine the flour, sugar, salt, and cinnamon in a bowl 
Add the butter and mix until the mixture is crumbly. 
Sprinkle evenly on the apples. 
Gently fold the remaining pie crust piece over the apples to enclose the dough.
Bake for 20 to 25 minutes, until the crust is golden and the apples are tender. 
Allow to cool. Serve warm or at room temperature.
My apple pie

Recipe adapted from: http://www.foodnetwork.com/recipes/ina-garten/apple-crostata-recipe.html?oc=linkback

2016, apple, august, Baking, blog, debbie, graphics, myblog

Apple Pie Bites

Apple Pie Crescent Roll Bites 
I hosted a small house warming party on Friday night and I wanted to make a fun snack so of course, I looked on Pinterest for some ideas. I found these apple pie bites and thought that would be a good way to use the apples I’d bought from the farmer’s market. 
I used recipes from both Cakes Cottage and The Blond Cook to make my own apple pie bites. 
Apple Pie Bites
Yields 8 
  • ⅓ cup brown sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons melted butter
  • ⅓ cup chopped walnuts or pecans
  • 1 Granny Smith apple, cored and sliced into small slices
  • 1 (8-ounce) can of crescent rolls
  1. Heat oven to 375°F. 
  2. Line cookie sheet with parchment paper. 
  3. Unwrap the crescent roll and separate the triangles.
  4. Melt butter and toss apple slices in butter.
  5. Sprinkle each triangle with brown sugar and cinnamon, and sprinkle with the walnuts,
  6. Cut  the apple into 8 equal slices.
  7. Place a piece of apple on each triangle of dough and roll it in a croissant.
  8. Arrange crescent rolls on a cookie sheet.
  9. Spread the remaining butter on each crescent roll and sprinkle with additional sugar and cinnamon.
  10. Bake for 12-15 minutes, until golden.
Apple + Brown Sugar + Walnuts + Crescent Roll

If I were to make this snack again, I’d use smaller apple slices. I thought my slices were a bit too big to fit inside the crescent roll. I also might’ve doubled the recipe so it would make 16 and not 8. 
2016, Baking, blog, cookies, debbie, deborahgillum, february, myblog, recipe

Vegan and Gluten Free Cookies

I enjoy baking and wanted to challenge myself with my next recipe.
I chose to make cookies, but not just any regular cookies: These are vegan, whole grain and gluten free. 
For the recipe, I had to go shopping. So I went to Kroger and in the healthy food section, purchased new ingredients like raw sugar, coconut oil, oat flour, vegan chocolate chips (I admit at first I didn’t realize chocolate chips have milk from cows in them) and other special ingredients. 
Cookies before baking
It was a fun challenge to make these special delicious cookies and I hope to try more vegan and gluten free recipes. Now that I have some of the ingredients, like a big jar of coconut oil, nothing is stopping me from making similar baked goodies. 
I found the recipe on Pinterest by searching “gluten free vegan cookies” and it’s from a blog called Texanerin. 
This recipe took me about an hour total I made 24 large cookies. I could’ve made 36 normal size cookies.

  • 1 1/2 cups oat flour (use certified gluten-free oat flour)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup coconut oil, room temperature
  • 3/4 cup + 2 tablespoons raw sugar or coconut sugar (I used raw sugar)
  • 1/2 cup  milk of choice (but not canned coconut milk, as it’s too thick) (I used Almond Milk)
  • 1 tablespoon vanilla extract
  • 1 3/4 cups  rolled oats (use certified gluten-free oats, if necessary) (Quaker makes gluten free oats)
  • 1/2 cup  chopped walnuts (Why is a little bag of nuts soooo expensive at the grocery? Oh well.)
  • 3/4 cup vegan semi-sweet chocolate chips 

What my cookie dough looked like
  • Preheat the oven to 350 °F
  •  Line a baking sheet with a piece of parchment paper.
  • In a medium mixing bowl, stir together the oat flour, baking powder, and salt. 
  • In a large bowl, add the coconut oil, sugar, milk and vanilla and beat with a large spoon or with an electric hand or stand mixer until well combined. Slowly add in the dry ingredient mixture and stir just until combined.
  • Fold in the oats, walnuts and chocolate chips. Form into 1″ balls and place 3″ apart on the prepared baking sheet. Do not press the balls down.
  • Bake for 10 minutes or until the centers of the cookies no longer appear wet (they should not brown – if they do, they’re overbaked and will be cakey instead of chewy). They should have formed a light crust.
  • Let cool on the cookie sheet for 5 minutes and then remove to a wire rack to cool completely.
  • Store in an airtight container for up to 4 days.

2016, Baking, blog, debbie, february, muffin, myblog, recipe

Cream Cheese Cranberry Muffins

On Feb. 2 I finally baked Cream Cheese Cranberry Muffins. It was one of those recipes I’d been thinking about baking for a month or so but kept putting it off because I was “too busy.” Like, I had the ingredients bought and ready for a week or so.

I got the recipe from my Taste of Home Bakeshop Favorites book, but it’s also available online here
In no way, shape or form did I invent this recipe. I’m not that advanced.

If I could make these muffins, again, I’d halve the recipe because it makes 2 dozen and that’s too many muffins for one girl.

I’d also follow the instructions properly and not mix up teaspoons and tablespoons. Yup, I added 1 1/2 tablespoons of both vanilla extract and baking powder. I was pretty embarrassed when I realized my mistake. I thought “Huh, seems like a lot of baking powder.” Well, because it was too much.

My muffins turned out fine but I’m sure I caused some unknown internal damage to the muffin batter.

Cream Cheese Cranberry Muffins Recipe photo by Taste of Home


  • 1 cup butter, softened  (I used two whole butter sticks and microwaved it for 10-15 seconds) 
  • 1 package (8 ounces) cream cheese, softened  (Again, I nuked mine in the microwave for 10 secs)
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract  (Note to Deborah: teaspoon. Not tablespoon.) 
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder (Note to Deborah: teaspoon. Not tablespoon.) 
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries  (So I couldn’t find frozen cranberries in Meijer. I used a can of liquidy cranberries. I also bought some frozen raspberries. The can of cranberries was fine. I didn’t measure a full two cups. I just drained the can through a strainer and poured it in.)
  • 1/2 cup chopped pecans (I love pecans. Favorite part of the recipe.)

DRIZZLE:  (I didn’t make the drizzle)

  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk


  • Preheat oven to 350°. 
  • In a large bowl, cream butter, cream cheese and sugar until light and fluffy. (I used my Kitchen Aid mixer)
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla. 
  • Combine flour, baking powder and salt; stir into creamed mixture just until moistened. 
  • Fold in cranberries and pecans.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. 
  • Cool 5 minutes before removing from pans to wire racks.
  • Combine confectioners’ sugar and milk; drizzle over muffins. 
Baking, blog, cookies, debbie, debbiegillum, july, myblog

Strawberry chocolate chip cookies

Photo from Sally’s Baking Addiction
Easy + Delicious = Debbie’s Favorite Recipes
I found this recipe on Pinterest for these delicious Strawberry Chocolate Chip Cookies, courtesy of Sallys Baking Addition blog.
I made it last Sunday and took the leftovers into my co-workers. They looked at the cookies strangely at first (“Why’s it pink?”) then once they smelled them, they were a hit. The cookies have a strong strawberry smell and are very berry soft. I would make this recipe again because of how simple it was. You can mix it all by hand and the ingredients are pretty common household items. 
Makes 24 cookies. 
  • 1 box (18.25 oz) strawberry cake mix
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/3 cup vegetable/canola oil
  • 1/2 teaspoon vanilla extract
  • 1 and 1/4 cup semi-sweet chocolate chips (I just used like a half a bag) 

In the oven
  • Preheat oven to 350 degrees F. 
  • Line 2 baking sheets with parchment paper. 
  • In a large bowl, mix together the cake mix and baking powder. 
  • In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.
  • Add the wet mixture to the dry mixture and stir to form a dough 
  • Gently mix in the chocolate chips.
  • Drop rounded balls of dough onto prepared baking sheet. 
  • Bake for 10 minutes
  • Allow to cool on baking sheet for 3 minutes
  • Transfer to a wire rack to cool completely
Cookie dough
Baking, blog, breakfast, debbie, july, myblog

Pancake bites

What mine looked like pre-baked
This morning I had some time so I decided to bake something cool for breakfast. I remembered seeing on Pinterest these yummy pancake bites so I decided to give them a try. 
  • Pancake mix
  • Toppings like: Chocolate chips, syrup, fruit, Nutella, nuts, bacon, sausage, etc
  • Preheat over to 350 degrees F
  • Spray muffin cups with non-stick spray
  • Make the pancake mix according to instructions. I had to add a cup of water to the powder mix. 
  • Pour the pancake mix into the muffin tin cups, about 1/2 full. 
  • Add your toppings. 
  • Bake 12-14 minutes 
My observations: 
  • The Nutella sank to the bottom of the pancake bite. Try swirling it in the pancake mix. 
  • Syrup was a great topping! 
  • I had to bake mine for about 14-15 minutes and they still came out a bit moist. 
  • With my pancake mix, I could only make 8. 
  • I would’ve liked to have added fruit but I just hadn’t bought any. 
  • Easy breakfast recipe, less clean up than regular pancakes. 
  • Mine came out looking gross but tasted fine, so I didn’t take a picture of my finished food. 
From Pinterest 

Recipe credit: http://theworldaccordingtoeggface.blogspot.com/2012/01/day-in-my-pouch_25.html 

They thought of this recipe first.