Never buy store bought cookies again!

I’m about to share a tip with you that may just change your cookie baking life forever!

No more making an entire batch of cookies and trying to eat all of them before the go stale. (And uh, eating your own body weight in cookies.)

No more stopping by the store because you don’t have time to make cookies for your child’s class or an event.

Company stopping by at the last minute? You can have fresh baked cookies at the last minute!

Keep reading to find out how!

1: Make your cookie dough. (Most cookie dough recipes should take you 10-15 minutes to assemble, and who doesn’t have 10 minutes to throw it together?)
2: Cut 2-4 rectangles of wax paper. Divide your cookie dough into 2-4 sections and put each section in a line on the wax paper.
3: Roll the cookie dough into a log and twist the ends to seal.
4: Store in the fridge or freezer, or both. (Can be stored in a zip lock bag to avoid freezer burn. Cookie dough stored in the fridge should be used within 2 weeks).
5: Take out of fridge or freezer, open, and slice. If you need a dozen cookies, make a dozen! If you’re just in the mood for 2 cookies to snack on, just make 2. No need for waste! Trying for portion control? Slice then super thin, and eat twice as many (oh wait, portion control?)
6: Bake according to the directions in the recipe.

I loooooove making cookies this way! I can make them when I have time, bake up a couple, and then put the rest of the dough away until I’m in the mood for them again. You can use any cookie recipe.

I like using this recipe. The original recipe actually recommends to refrigerate the dough for 24 hours anyway, so it works out pretty well. This recipe was originally derived from the New York Time’s Famous Chocolate Chip Cookies.

1 2/3 cups flour
5/8 tsp baking soda
¾ tsp baking powder
¾ tsp salt
1 ¼ stick butter (please use butter, don’t disgrace this recipe by using margarine!)
5/8 cup brown sugar
½ cup sugar
1 tsp vanilla
½ lb. chocolate chips

Preheat oven to 350 degrees. In a mixer, cream together softened butter and sugars. Mix until well combined, about 2 minutes. Add in the egg and vanilla and continue mixing. Slowly mix in flour, salt, baking powder, and baking soda. Mix until just combined. Add the chocolate chips and stir until they’re fully incorporated. Divide into tablespoon sized blobs and place them on a sprayed cookie sheets. Bake at 350 for 10-15 minutes, or until golden brown on bottom and edges.

This is seriously the BEST cookie recipe I have ever used. They’re rich, buttery, chocolatey. Everything that a chocolate chip cookie should be!


Perfect Hard Boiled Eggs

I’ve been making hard boiled eggs for a while. For Egg salad, deviled eggs, or just to eat plain. And every single time, I’ve had to think ahead. Usually with hard boiling eggs, you need to use old eggs. Old eggs will separate from the membrane and peel easily. If you use fresh eggs to hard boil, you’ll end up with a horrible mess; egg whites stuck to shell, shells in your dish, not a pretty sight! But my mom recently taught me a trick that works AMAZINGLY!

Stick your eggs in cool water, and make sure that they’re covered with about an inch of water.

Add a few tablespoons (2 or so) of baking soda to the water! I did roughly 2 Tbsp for each dozen of eggs that I boiled.

Turn them on high heat, cover, and wait for them to boil.

Once they start boiling, set the timer for a minute. Make sure they’re not just simmering a little. Wait for a good rolling boil to start. Don’t let the bubbles fool you, baking soda does that. Temp the water if you need to. Let them boil for one minute, and then turn the heat off. Keep them covered.

Let them sit like this for about 10 minutes. Usually if you forget them for a little while, it’s not a huge deal. Once I left them for 45 minutes and they still turned out really well!

Pour most of the hot water out of the pot and flood it with cold water. Replace the cold water after it warms up a little. This will help the eggs cool quickly.

When the eggs are cool and you’re ready to peel them, crack one on the counter top, give it a roll to break the rest of the shell, then submerge it under the water and give it a light squeeze. This will force water between the egg and membrane and help it peel even easier. The shells practically slide off!

Here’s the result.


No grey ring around the edges, perfect yellow inside. Looks like a perfect hard boiled egg!

Keep your brown sugar velvety soft!

I recently learned a good trick about keeping brown sugar soft. Most people have probably learned the bread trick, but bread gets moldy and you have to replace it. Ya know what really works well? Marshmallows. I saw this tip somewhere on Pinterest a few weeks ago, and I tried it. My brown sugar has stayed so soft and clump-free ever since. So go throw a few in your sugar canister!