These cookies are a recent addition to the repertoire, but man, they are so worth it. White chocolate chip cookies are good; add a hefty dose of irish cream to them, and they get even better. ¬†ūüėÄ

Irish Cream White Chocolate Chip Cookies (aka Irish Whites)
Makes appx 24 cookies


  • 1.33 c butter at room temp (aka 2.66 sticks butter)
  • .75 c brown sugar
  • .75 c white sugar
  • 2 eggs
  • .5 c Irish cream (I used Bailey’s vanilla cinnamon flavor)
  • 2 c flour
  • 1 t baking poder
  • 1 t salt
  • .75 c white chocolate chips

Cream together your butter and sugars, and then add your Irish cream and eggs, followed by the baking powder, salt, and flour (slowly).  Once you have a coherent dough, add your white chocolate chips.  Then, chill in the fridge for fifteen minutes.

While your dough chills, line a baking sheet, and preheat your oven to 350 (mine was at 325). The dough will still be pretty sticky, even after chilling, so be careful when you’re making your dough balls. ¬†Also, the cookies will expand while in the oven (see the differences between pictures 2 and 3), so be sure to give them a good amount of space (the amount of space pictured works pretty well).¬†

Once you’ve got your dough balls on the sheet, put in the oven and cook for 15 minutes, until golden brown at the edges. ¬†These cookies come out very soft, even when fully baked, so let it sit a good ten or so minutes to cool before you remove them from the sheet.

And then, enjoy the boozy white chocolate goodness!

It’s hot. ¬†It’s been a damn long day at work. ¬†And apparently I’m not going to nap like I thought I would, so that’s right out the door now. ¬†Instead, I’m going to make these awesome popsicles. ¬†Because fuck today, I need some summery, cool goodness.

Root Beer Float Popsicles
Makes 6


  • root beer (I got a liter of A&W and barely put a dent in it, you could probably get a bottle or two of really nice root beer, like Sprecher’s)
  • pint vanilla ice cream (I used Haagen Dazs vanilla gelato, same difference, depends on how fancy you wanna be, but know you will definitely have some left over :P)

Take out your ice cream before hand and be sure to let it soften up.  Fill your popsicle molds about 3/4s of the way full with ice cream (see pic 1). Then, take your ice cream, and spoon it into the molds (be sure to sip up any of the foam that comes up as it settles (pic 2)), and cap.  Put the popsicles in the freezer, and wait for them to freeze, and voila, root beer floaty goodness in another awesome form.

And now, the last of today’s oven/postmageddon. ¬†I could’ve done a process photo on this, but honestly, a) I’ve been cooking for almost seven hours, and I can’t be assed right now, and b) this recipe is pretty fucking simple. ūüėõ ¬†It’s also pure summer, and again, by my friend who has the awesome bath and body Etsy, Paintbox Soapworks.

Tomato Bread Salad
Lasts appx 5 lunches as a side

  • ½ loaf bread (I used roasted garlic)
  • 4 large tomatoes, halved
  • a large handful of basil leaves
  • one 2-3 oz ball of fresh mozzarella
  • ½ c olive oil
  • ¼ c balsamic vinegar

Take your tomatoes, and roast them at 400 (375, standard oven runs hot) degrees for a half hour. ¬†As soon as they’re done, turn your oven down to 350 (325 if it runs hot), and tear apart your bread into small pieces, and put them in for about 20 mins, until they get crispy and start to the color at the very edges. ¬†You could probably roast these both together for maximum flavor, but I’m not sure.

While this is happening, tear apart your basil and your mozzarella into small pieces, and put in your bowl. ¬†Add your halved roasted tomatoes and all their juices as soon as they’re out of the oven, along with the olive oil and balsamic vinegar. ¬†Let the bread cool a bit, and then add it to the bowl, and toss it all together. ¬†Let it sit (in my case, it’s going in the fridge) to absorb all the juices. ¬†And then, enjoy the noms!

Important PSA: Smitten Kitchen has the recipes for the best cakes. ¬†EVER. ¬†I did something similar to this last year with a raspberry buttermilk cake she has a recipe for, and let me tell you, this strawberry summer cake is similarly awesome, without even having tasted it. ¬†Yes, it smelled THAT good cooking. (And, I’ll be doing her strawberries and cream biscuits later this week, because YES.)

Strawberry Summer Cake
Makes appx 8 large slices


  • 6 T butter¬†
  • 1.5 c flour
  • 1.5 t baking powder
  • .5 t salt
  • 1 c sugar, plus a bit more to sprinkle on top
  • 1 large egg
  • 1 c milk
  • 1 t vanilla extract
  • 1 lb (or 1 pint) strawberries, hulled and halved

Preheat your oven to 350 (325, you know the deal, my girl runs hot). Combine your flour, baking powder, and salt in a separate bowl, and whisk together.  In a bigger bowl, cream together your butter and sugar, and then add your milk, egg, and vanilla.  Add your dry mixture last, slowly (or all in one clump like I did), blending until smooth.

Use a rubber spatula to empty your batter into a 9 inch cake pan, and if you haven’t already hulled and sliced your strawberries, do that now and press them, cut side down, into the surface of the batter. ¬†Sprinkle a bit of sugar over the surface.

Put in the oven, and cook for 10 minutes at 350, and then reduce to 325 (300, see previous note), for about 50 or 60 mins more, until your tester (I recommend a toothpick on this one) comes out as clean as it can (the strawberries are super gooey). 

And then try not to stuff your face too noticeably. ¬†ūüėõ

You’ve probably noticed that I’ve been gone for a while now. ¬†Well, it was partially because I was gone for a good week on vacation (and at my father’s home for a bit before it), so I was trying my best to empty out my fridge. ¬†Still wasn’t good enough, though, as I came back, and found that my fridge had decided to die while I was out, destroying a good few hundred worth of food, and ye gods, the¬†smell.¬† (But, up until that, the vacation was good.) Luckily, the landlord gave me a discount on the rent and replaced it less than twelve hours later, so I was able to restock it a bit, but it’s still gonna have a ways to go to be up to where it was before.¬†

So, I have some pretty awesome friends. ¬†One of them runs an amazing little Etsy shop called Paintbox Soapworks, which sells the most fantastic soaps, scrubs, and lotions I’ve ever used. She also does a wonderful little sporadically updated food blog called Butter and Eggs. ¬†She used to be a pastry chef, and she knows her shit. ¬†

This is a wonderful, simple little recipe, best used to unwind from a stressful ass week. 

Dirty Nori Rice
Lasts 5 meals minimum, likely more


  • 3 c short grain rice
  • 1 sheet nori seaweed
  • 2 T soy sauce
  • 1 T rice vinegar

Cook your rice according to the instructions on the package; I used a steamer for mine.  Once the rice is done cooking, fluff it with a wood paddle.  The original recipe recommends toasting your nori sheet; I tried, and I got a burnt crisp, so depending on your level of skill, you may or may not want to try this.  Either way, tear up the nori into small, thin pieces (see picture 2).  Once this is done, sprinkle your soy sauce and rice vinegar over the rice, and toss with the wood paddle to combine.

And thus you have a simple, flavorful, vaguely ocean tasting main course that will last you until payday!