I was in the market for a new brownie recipe to try (my friend and I were sharing a craving) and was sent this via Pinterest to try. I didn't do the original (9 x 13 of brownies is way too much to have around the house), so I had to make some changes.

These. Are. Amazing.

I'm allowed to say that, right?

Also, they're not awful for you. The way I made them, there's no oil, low sugar, and plenty of chocolate.


Vegan [Banana PB] Fudge Brownies

Ingredients:

- 1 (overly ripe) mashed banana
- 1/3 C peanut butter
- 1/2 C milk (almond or soy to make it vegan)
- 2/3 C unsweetened applesauce
- 1/2 tsp vanilla

- 2/3 C all purpose, unbleached flour
- 2/3 C brown sugar
- 1/2 C [special dark] cocoa powder
- 1/2 tsp baking powder
- pinch of salt

- 1/2 C chocolate chips


Directions:

- Preheat your oven to 350 and spray a 8 x 8 baking dish.

- Whisk together your banana, peanut butter, milk, applesauce, and vanilla until well combined. Gradually add your dry ingredients (minus the chocolate chips-- save those for last!)

The dough will be thick-ish.

- Fold in your chocolate chips last.
- Using a spatula, pour/scoop the batter into your prepared dish. Smooth the batter as evenly as possible.
- Cook for 25 to 30 minutes or until a toothpick comes out clean from the center. *Note: Be careful not to over bake, because then they wou't be "fudgy".)*

These cookies are super easy-- something to throw together if you have friends or family about to show up and you want your kitchen to smell wonderful, but maybe want to do a little more than just the break-and-bake cookies. Plus, who can pass up on coconut?

Oh, and the surprise inside? If you have some Hershey Kisses handy, they give the cookies a little extra chocolate-boost. (Which is always amazing, am I right?)

They also have the Michael & Clark seal of approval, just so ya know.


Ingredients:

- 1/4 C butter, softened
- 3 TBSP Coconut Oil, melted
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C all purpose, unbleached flour
- 1/2 C chocolate chips
- 1/4 - 1/2 C unsweetened coconut flakes
- 12 - 18 Hershey Kisses (optional)


Directions:

- Preheat your oven to 350 and prepare your baking sheet by spraying or lining with parchment paper.
- Using a handheld or standing mixer, blend your butter and oil together. Then mix in your sugars until fluffy.
- Add your egg and vanilla to the mixture.
- *Optional: Mix your dry ingredients (flour, salter, baking powder & soda) in a medium-sized bowl.* Add your dry ingredients in batches to mix your batter more thoroughly.
- Fold in your chocolate chips and coconut flakes.

- Using a cookie scoop, scoop your dough and place on the cookie sheet.

If you are adding Hershey Kisses put about 1/2 the amount of dough in your cookie scoop, then push a Hershey Kiss into the middle and cover the bottom with more dough. If you have a medium-sized scoop, it works perfectly. *Note: If you do not have a cookie scoop, you can simply shape the dough around the Hershey Kiss, about 2-3 tablespoons worth.*


- Bake for 8 - 11 minutes. Remove immediately to cooling rack.

In my opinion, you can never have enough chocolate-- or coconut. Enjoy!

Confession: I have never baked with white chocolate chips until this year. And I have no idea why.

I am in love.

I've always liked white chocolate, but when it came to baking I just kind of avoided it. I keep regular chocolate chips in the house on a daily basis, but white chocolate? I mean, who really craves white chocolate chip cookies?

Well, Michael has decided he likes "white chips" much better than "chocolate chips" (ha), and I must confess that lately they've been teasing my taste buds as well.

Enter, white chocolate chip pumpkin blondies. AKA dance party in your mouth.


Ingredients:

- 6 tbsp butter, softened
- 1/2 cup packed brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2 cup pumpkin
- 3/4 C + 2 Tbsp unbleached, all purpose flour
- /2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 C white chocolate chips

Directions:

- Preheat your oven to 350 and spray an 8x8 baking dish.
- Using a handheld or standing mixer, cream your butter until fluffy. Add the sugar, vanilla, and egg (separately). Then mix in the pumpkin.
- Add your dry ingredients (pre-combined in a smaller bowl or not is up to you, I like to save dishes!).
- Fold in your white chocolate chips. The mixture may be really thick, and that's perfectly fine!
- Spread the mix as evenly as possible into your 8x8 dish.
- Bake for 20 to 30 minutes.
Note: The recipe I took this from said 15 to 20 minutes, but mine took A LOT longer to be done. This could just be my oven, so if you want to start with caution set your timer for 15 minutes and go from there. My oven is old and slow.
- Set whole pan on cooling rack and leave it there for a good 10 minutes before cutting into the bars. Whether you serve them warm or at room temperature, they are positively delicious.


This recipe was molded from Lauren's Latest.

Oh, November, how I love you. I think this month is definitely on the same playing field as October in my book. I'm not sure when that happened. November in many of the places we've lived, after all, meant snow. But in our little mountain town where we currently are, that's not necessarily always true. But the day after Thanksgiving... I will be ready for it.

This time change, however.... It used to mean an extra hour of glorious sleep. Now it means that Michael just wakes up an hour earlier. Not. Cool. But we will someday when the sun explodes eventually get back on track, right?

Ok...ok... the cookies!


These are, thus far, Michael's favorite thing to make. It possibly had something to do with sneaking "pieces" out of the dough, or with rolling the dough in the cinnamon-sugar. Not sure which he enjoyed more. Either way, it made baking them that much more enjoyable. Usually he gets about halfway through and then he's done. But he enjoyed making all five (maybe six) dozen of these yummies.

Ingredients:

- 1 C butter, softened
- 1.5 C sugar
- 2 eggs
- 1 tbsp vanilla
- 2.75 C flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 C to 3/4 C Reese's Pieces

for rolling:
- 1/4 C sugar
- 1 tbsp. cinnamon

Directions:

-Preheat your oven to 400 and prepare your cookie sheet with cooking spray or parchment paper.
- Blend together your butter, sugar, eggs, and vanilla. Mix in your dry ingredients (except the Reese's) until well combined into a dough easy enough to handle.
- Fold in your Reese's Pieces. Start with half a cup, and add more if needed as molding/cooking the cookies.
- Place in fridge for up to an hour, or in the freezer for ten to fifteen minutes.
Note: If cooking all at once, keep the dough in the fridge while some are in the oven to keep it from getting too soft.
- Bake for six to eight minutes. Let cool for at least five minutes on the baking sheet before removing to a cooling rack.

The great thing about this recipe? It's easy to cut it in half! If you're making these just for yourself/family, I definitely suggest doing this since it can make anywhere from five to seven dozen depending on how big you make the cookies. I was happy to give lots of ours away. They are so addicting!

Last year on Halloween I posted a recipe for cool Butterbeer (which is also delicious). However, when reading the books again, I couldn't help but notice that whenever they visit The Three Broomsticks it talks about how warm the Butterbeer is. Although in other moments of the books they produce bottled Butterbeer (which I imagine to be cold), I began to think that it was a sort of hot chocolate drink when they enjoyed it in Hogsmeade.

Most of the recipes I came across simply said to make it like my other recipe (with cream soda), and heat it... but this didn't seem good enough to me. I wanted to create something entirely new. Then I stumbled across this recipe, did some molding, and came up with a new one!

Ingredients:
(serves four)

- 8 C Milk
- 8 tbsp Butterscotch syrup (like you would use for ice cream)
- 8 tsp Imitation butter
*Optional: six to eight drops of yellow food coloring*

- 1.5 C heavy whipping cream
- 4 tbsp sugar
- 2 tsp butterscotch syrup
- 1 tbsp imitation butter

Directions:

- In a pan over medium heat, stir your milk, syrup, and imitation butter until well heated (as you would hot chocolate).
- For the foam, whip your cream, sugar, syrup, and imitation butter together for around five minutes until soft peaks begin to form and it takes on the texture of cool whip/whipped cream.
- Move your milk mixture to your serving mugs, top with your foam, and enjoy some warm Butterbeer on an autumn evening with your favorite Harry Potter book or movie.


What's up next, you ask? Let's just say it involves chocolate.

Oh, and if you want some Harry Potter proposal ideas (or a funny little read), follow this link!

Hello friends! Have you ever been at a point of exhaustion where, "I'm exhausted!" just doesn't even seem to describe where you are?

That's kind of how I'm feeling.

I'm not sure why, but this round of Clark being gone has me feeling like I need the caffeine patch, or a week at the spa when next he's home. I'm just walking around like a zombie half of the time. I'm lucky my head is attached, because I truly think I'd forget it if it wasn't.

That's where I am right now.

However, I feel very motivated with the blog. I've been trying to post just about every day. It gives me something to keep myself accountable with. I'm not sure how long it will last, because we are also trying to cut down on Michael's TV time (yeah... I'm awful at turning it on to give mommy a breather). So please enjoy my consistency while it's consistent! HA!


These bars were meant to be "just" apple bars... but that didn't seem right. There are plenty of bars out there (including the recipe these were molded from) that are apple spice and so delicious.

But, just FYI, they are rather time consuming. You can make them throughout the day. If you want to make them in one setting... just make sure you have other things to do while your crust is sitting and the apples are cooking and... yep.



Ingredients:

Crust
- 1.25 C unbleached all purpose flour
- 1 tbsp sugar
- 7 tbsp VERY SOFT butter (almost melted, but still "formed")
- 1 egg yolk
- 1 tbsp water

Apple Filling
- 3 to 4 big apples, sliced thinly (I used granny smith)
- 2 tbsp butter
- 1 tbsp sugar (I'd say this is optional)
- 1 tsp cinnamon
- 2 tbsp water

Topping
- 1/2 C all purpose unbleached flour
- 2 tbsp butter (cold/cut into pieces)
- 4 tbsp Nutella
*Make sure to have enough Nutella to also coat your crust with it before adding your apples!*

Directions:

For the Crust
- Line a 11 x 7 pan with parchment (or wax) paper, with some hanging over the edges.
- In the food processor, add all of your crust ingredients. Pulse or place on low until you have a ball of dough. If it's too dry, add a little more water.
- Place the dough in prepared pan and use your hands or a spatula to spread it evenly across the bottom. Cover with foil and chill for 20 to 30 minutes.
- Make the filling and topping during this time. Preheat your oven to 375 so it will be ready at the end of your 20 to 30 minute wait.
- When the crust is chilled cover it with parchment paper, fill it with dry beans/uncooked dry rice/baking beads/pie weights and bake for 15 minutes.
- Remove the paper and the beans and reduce the oven temp to 350. Bake for 5 more minutes.
Cool completely before filling.

For the Filling
- Put your prepared apples (cored and sliced) in a sauce pan along with the *optional* sugar, water, butter, and cinnamon. Cover and cook over low heat for about 12 to 15 minutes (or until the slices soften).
- Remove the lid and cook a little more until the liquid evaporates. You don't HAVE to stir them-- it's your choice!
- Cool completely.

For the Topping
- Place all your ingredients in the food processor (since it's already dirty-- no need to wash it) and pulse several times until all ingredients are well combined and it's rather crumbly.

Put it all Together
- Spread Nutella across your cooled crust.
- Spread your apple filling evenly across the Nutella.
- Add your crumbly topping as evenly as possible.
- Bake on 350 for 20 to 25 minutes.

Time consuming, yes. Worth it? Oooooooh, yeah.

Do your remember my Cara Box reveal? Jacquie (from Jacquie Here) gifted me a fabulous Vegan cookbook due to all my vegan goodies she found on my site. I finally put it to some use! There are definitely a few fall-themed recipes I want to use from it, and this was my first try!

While these cookies are delicious, they weren't exactly what I was expecting. The recipe says they are thin pumpkin cookies. Do they look thin to you? Me, either! Still... if they come with Michael's approval, I am likely to make them again (and try to mess with it some more to make them thinner!).


Ingredients:

- 1/3 C canned pumpkin
- 1/3 C canola oil
- 1/3 C sugar
- 1/2 C brown sugar
- 1 tsp vanilla
- 1/2 tsp molasses
- 3 tbsp powdered sugar
- 1.5 C flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp nutmeg
*optional*: 1/3 to 1/2 C chocolate chips


Directions:

- Preheat your oven to 350. Prepare cookie sheet.
- Mix together your pumpkin, oil, sugars, vanilla, molasses, and powdered sugar.
- Add your flour, baking soda, salt, and spices to the pumpkin mix. If the mix is really sticky, add some more flour.
- Fold in your *optional* chocolate chips.

- Using a cookie scooper or 1 to 2 tablespoons per cookie, put them on your baking sheet.
*Note: Now, my cookies may not have been "flat and chewy" because the recipe says to flatten them, and I just used a cookie scooper. However, they were incredibly fluffy... so I'm not sure how, exactly, they would have been even if I had tried to flatten them. If you try this, please let me know how it goes!*


- Bake for 11 to 13 minutes


Transfer to a cooling rack and let them sit for two to five minutes, or so, until you gobble them up.

In case you missed 20 things about Michael on his 2nd Birthday, make sure to check it out!

Last Saturday was Michael's birthday. Though this may not qualify as a true "TBT"... I HAD to go ahead and share a picture of his outstanding cake.

My friend Allison from Bailey Family Bakery invited me over to help decorate it! I was so excited to work under her tutilage. Though I made the actual cakes (Bottom Layer: Chocolate Fudge with a Chocolate Buttercream/Chocolate Chip Cookie Crumbles filling; Top Layer: Funfetti with Buttercream filling), I only did what she assigned me to do for the cake decorating, haha.

So, when you look at the picture-- remember that I dyed/made/rolled out the blue fondant for the top layer, the "borders", and the yellow polka-dots for the bottom layer. Everything else was Allison's magic.


Michael couldn't keep his eyes off of it, either.


We brought it to our friends' wedding rehearsal since it on the same day. They were wonderful enough to share the spotlight with our little two year old.

Two years old... still weird.

An in-depth look at Michael's birthday celebration(s) will be posted next week!

I was honestly surprised when Clark requested these for breakfast a few weeks past. When I tell Clark I will make anything he wants for breakfast it usually results in french toast or eating out. So when he asked me to make crepes, I must confess I was really excited.

This recipe I adapted from 100 Days of Real Food. It's one of my favorites. It's healthy(ish), and it's SO delicious.

Ingredients

- 3 eggs
- 1 C whole wheat flour
- 1 C milk
- 1/2 C water
- 1 tbsp honey
- 1 tbsp vanilla
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp butter, melted, plus extra for cooking

Directions

- Whisk together the eggs, milk, water, honey, vanilla, and butter.
- Mix in the flour, salt, and cinnamon little by little until evenly combined.
- Cover and refrigerate the batter for around 15 to 30 minutes.'
- Swirl butter around your pan (as it is heating, over low to medium heat) to completely cover the bottom and low sides.
- Pour enough batter on one side to thinly and evenly cover the pan. Quickly swirl the batter around to cover the pan in one thin layer.
- Let the crepe cook until bubbling (somewhat like a pancake). Very gently shimmy a spatula underneath it and flip it without breaking the crepe.
I have to brag a little here. Most people complain that this is the hardest part, and I felt like such a champ. It's probably because I made my crepes just a tiny bit thicker, but I had no trouble flipping them at all!
- Fry for one more minute on the other side, until golden brown, and then remove to a plate. I put wax paper in between them so they wouldn't stick until I was ready to serve them.

Now, you have options on how to serve them. You can roll them up plain and just top with maple syrup, or you can get creative. I put nutella and strawberries in the middle and then topped them with powdered sugar.

Are you drooling yet? These are wonderful for breakfast, dessert, or just about anything!

The recipe is a day late, but it's worth the wait!

I have such a hard time making brownies. Homemade ones never turn out "fudgey" enough for me, if you know what I mean. They're always too thick and too cake-like.

How is it that these vegan brownies turned out so perfect? Not sure. But they are. And super easy. Oh! Did I mention they're VEGAN?!

Ingredients:

- 2 C unbleached, all-purpose flour
- 1 3/4 C sugar
- 3/4 C unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 C water
- 1 C canola/vegetable oil
- 2 tsp vanilla
- 1 tbsp coffee

Directions:

- Preheat your oven to 350.
- In a large bowl, mix together the flour, sugar, cocoa, baking powder, and salt.
- Gradually stir in water. Next add the vegetable oil, vanilla, and coffee.
- Using a spatula, evenly spread in a 9 x 13 baking pan (sprayed with cooking oil before).
*Note: It may take some time to do this. You really have to work the batter to spread it evenly. Take the time to do it! They definitely turn out best when you do.*

- Bake for 25 to 30 minutes. Let cool for a good ten minutes (or they'll be beyond crumbly) before serving.

My suggestion? Serve with some yummy Soy Dream Vanilla Fudge Swirl to make it even better! Enjoy!

This recipe was adapted from Elephant Journal.

April 14th was my dear, dear friend's birthday. We've known each other since we were five. Yeah. I can hardly believe she's put up with me that long... kidding (sort of).

As is tradition, I love to send people baked goods for special occasions... although I do have a tendency to send them just because or to let them know I'm thinking about them during a trying time. OK... I just love to send baked goods out.

I made these for her, because it was one thing she had *mentioned* when I gave her options she would like (of course the "confetti" was added for her birthday)!

Ingredients:

- 1/2 C butter, softened to room temp
- 1/3 C brown sugar
- 1/4 C sugar
- Zest and juice of 1 lemon.
- 3 tbsp instant lemon pudding mix (see picture)
- 1 tsp vanilla
- 1 egg
- 1 C all-purpose, unbleached flour
- 1/2 tsp baking soda
- 2 tbsp to 1/4 C rainbow sprinkles *just depends on how many you want*

Directions:

- Preheat your oven to 375 and prepare your cookie/baking sheet with nonstick spray or parchment paper.
- Beat together your butter and sugars. Next add your vanilla and egg.
- Add your lemon zest and juice.
- Mix in your pudding mix, followed by your flour and baking soda.
- Fold in your rainbow sprinkles *optional*.
- Use 1 to 2 tbsp (or a cookie/ice cream scoop) per cookie. Bake for 8 to 10 minutes or until the tiniest bit of golden brown around the edges.
- Remove and let sit on a cooling rack.


Enjoy lemon? Try out these other recipes as well!


Lemon Berry Muffins


Lemon Tea Biscuits
This recipe was adapted from Dreaming of White Chocolate.

I'm still horribly behind on my Easter posts. I hope you all had a wonderful time celebrating the resurrection! I do promise to share our Easter story, but for now here's what I made for dessert for our Easter dinner with friends!

Ingredients:
I only made a half batch due to only needing enough for four people.
- 2 C all-purpose, unbleached flour
- 1.5 C sugar
- 2 tsp cinnamon
- 2 tsp baking soda
- 4 eggs
- 1 C canola oil
- 1 tsp vanilla
- 3-4 C freshly shredded carrots
*optional* 2/3 C chopped pecans and/or walnuts

Directions:
- Preheat oven to 350 and prepare your muffin pan with liners/cooking spray.
- In a large bowl, whisk together your eggs and oil. Add your vanilla.
- Mix in your sugar and cinnamon before adding your flour and baking soda.
- Fold in your carrots. Do not over mix!
- Use 3 to 4 tbsp to fill your tin/liners.
- Bake for 18 to 25 minutes.
Top with cream cheese frosting and enjoy!

This recipe was adapted from Wilton.

Clark's favorite cereal is Fruity Pebbles. I've never been one for the sugary cereal (ok... except Cocoa Puffs and Cinnamon Toast Crunch), but Clark complained for quite some time that I wouldn't buy it. To me all the sugar and all the stuff in it, not to mention paying for the brand name cereal, isn't exactly worth it to me.

However, once in a while we all deserve a little spoil. So I wanted to surprise Clark with a unique something that involved his favorite. First I made cupcakes/muffins, which didn't exactly turn out as I wanted. Then I made these. And I must say, coming from someone who doesn't really like fruity pebbles, these turned out wonderfully.

And if you don't believe me, my husband affirms that they're pretty awesome.

Ingredients:

- 1/2 C butter (1 stick), melted
- 1 C unpacked light brown sugar
- 1 egg
- 2 tsp vanilla
- pinch of salt
- 1 C all-purpose, unbleached flour
- 1/2 C to 1 C Fruity Pebbles (depending on just how much you want!)

Directions:

- Preheat your oven to 350 and grease/butter a 8 x 8 pan.
- Use a handheld or standing mixer and beat together the melted butter and brown sugar. Add your egg and vanilla after it is thoroughly combined.
- Mix in your flour and salt (with the handheld or standing mixer).
- Stir in (with a spoon or spatula) your fruity pebbles.

Pictured is 1 C Fruity Pebbles- Pour/spoon batter into prepared pan and cook for 20 to 25 minutes. I put mine in (in a glass dish) for 22 minutes and they turned out perfectly!

Clark says these count as a "breakfast bar". I suppose since they have cereal in them, it could pass... but I definitely say they are rich enough to pass as a special dessert over a breakfast bar.

The blondie recipe comes from Smitten Kitchen.



Looking for more fruity bar recipes now that it's starting to warm up? Check these out!


Key Lime Bars with Strawberry Glaze


Blueberry Oatmeal Bars


Oatmeal Trail Mix Bars

I know, the name of the cookie is a mouthful. I just couldn't think of something simpler!

Today is my dearest friend's birthday, who happens to be vegan. So I thought it only appropriate that I share this one today.

Ingredients:

- 1/2 cup (1 stick) butter [substitute-- like earth balance], softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1/3 C unsweetened applesauce
- 3/4 cup unbleached, all-purpose flour
- 1/4 C whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oats (quick or old fashioned)
- 1 C semi sweet chocolate chips [or a vegan substitute

Directions:

- Preheat your oven to 350 and prepare a cookie sheet by spraying it or lining it with parchment paper.
- Bear together your butter and sugars.
- Next mix in your vanilla and applesauce.
- Mix in your dry ingredients (except the oats and chocolate chips).
- Fold in your oats and chocolate chips. Do not over mix.
The mix will be a little "flimsy". Not to worry-- your cookies will still be delicious!
- Use a cookie scooper or table spoon and place your dough on your prepared sheet.

- Bake for 11 to 14 minutes until the bottom is golden/brown.
- Let the cookies sit on the pan for 2 to 3 minutes before moving to a cooling rack. If you don't, they will inevitably fall apart. Trust me!
- Let your cookies cool for a good five minutes. They are crumbly, so the longer you let them sit, the firmer they become.


This recipe was adapted from Six Sisters' Stuff.


HAPPY BIRTHDAY BECCA!

HAPPY FIRST DAY OF SPRING!!

I find it somewhat humorous that our first day of spring is the coldest we've had in the last few days. I mean, we got to 75 Saturday, and right now it's 49.


Needless to say Michael and I have been enjoying the weather. Life is so much easier when we are able to spend most of our day outside. While today we could probably go outside and enjoy it, it's beyond windy and Michael has a very, very runny nose. I think he may have inherited his daddy's allergies. While normally this wouldn't keep us back, he has already had endless amounts of dog hair and who knows what else sticking to his face. I'm being a wimpy mommy and don't want to face the possibility of a face like the following picture (from yesterday), but with snot involved as well.


So, what do you do when you're inside with a toddler and a little beyond stressed because your house is a disaster area? Ummm... bake cookies, of course!

Funfetti [Chocolate Chip] Cookies

Ingredients:

- 1/2 C [1 stick] butter
- 1/2 + 1/8 C sugar
- 1 tsp vanilla
- 1 egg white
- 1/2 C all-purpose, unbleached flour
- 1/8 C whole wheat flour
- 3/8 tsp baking soda [1/4 + 1/8]
- 1/8 tsp salt
- 1/4 C sprinkles
- 1/4 C chocolate chips (optional)

Directions:

- Preheat your oven to 375. Prepare your cookie sheet.
- Beat together your butter and sugar. Add your vanilla and egg white.
- Mix in your flours, baking soda, and salt.
- Stir in your sprinkles [and chocolate chips if adding them] with a spatula or wooden spoon.
- Use an ice cream or cookie scoop to measure the cookies.
- Bake for 10 to 12 minutes, or until golden/brown on the bottom.

*This is a half recipe, and therefor only makes approximately 15 cookies*

For the original recipe, visit Tasty Kitchen.