Make the magic happen...

• Preheat the oven to 350F
• In a large bowl, combine the package of yellow cake mix and 2 packages of Pistachio instant pudding mix
• Make a well in the flour-like mixture and add 1/2 cup milk, 1/2 cup water, 1/2 cup oil
• Mix well, then add 5 eggs one at a time, whisking well after each one is added 
• Grease a tube or bundt pan and pour batter into the pan
• Bake for 45-50 minutes (mine was very close to being done at 40 minutes so keep an eye on it)
• While the cake is baking make the frosting: 
  • ​Follow the instructions on the third package of Pistachio instant pudding mix
  • Once the pudding is made, whisk in at least one cup of cool whip. Keep in refrigerator.
• ​Allow the cake to cool completely before layering on as much frosting as you please (I had leftovers).
• Store the cake covered in the refrigerator for up to 10 days. 
• Eat for breakfast, lunch, and/or dinner. 

You can tell this recipe has been used many-a-times and I am so happy I am allowed to post about it because IT IS AMAZING. 
This is what I like to call a semi-homemade recipe because it calls for boxed cake mix and instant pudding. Shout out to Sandra Lee! The 5 eggs make it extremely moist (yes, I love that word) and lasts for DAYS in the refrigerator. I may or may not have had it for breakfast the past few mornings. No judgment, I hope you enjoy it! I think Stephen did ↓​↓​↓

Also, thanks for being here.

I am the type of person that eats my yogurt with 80% granola, 20% yogurt. Anyone else? So this recipe was sparked because Stephen bought a Costco (he loves that place) sized box of yogurt. How am I supposed to endure that terrible texture without granola? Problem solved. 

Make the magic happen...

• Preheat the oven to 300F. 
• Whisk together the 1/4 cup canola oil, 1/4 cup honey or maple syrup ​((I did half and half because that's what I had), 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt together in a medium bowl. 
• ​Add 1 1/2 cups old-fashioned rolled oats, 1/2 cup sliced almonds, and 1/2 cup walnuts (or any other unsalted nut). Mix well.
• Bake on a parchment-lined sheet pan on the center rack in the oven for 20 minutes. Mix half-way through the 20 minutes.
• This is when you would add the 1/2 cup of raisins or other dried fruit.
  
• Allow to cool completely on the baking sheet. 
• Enjoy with your yogurt of choice or straight from the pan (once cooled, of course).

Easy peezy lemon squeezy. 
​
Also, thanks for being here. 

The answer is nothing. I am on a quest to find the best chocolate chip recipe out there and it is going to be hard to top these Soft & Chewy Chocolate Chip Cookies from Sally's Cookie Addiction. Clearly Sally knows her cookies, since she has a whole cookbook dedicated to them. 

Make the magic happen...

• ​Using a stand mixer with a whisk attachment (or a handheld mixer or a whisk), mix together the 3/4 cup melted butter, 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until combined with no lumps remaining. Add the egg and egg yolk, then the 2 tsp vanilla. 
• Whisk the 2 1/4 cups all-purpose flour, 1 1/2 tsp cornstarch, 1 tsp baking soda 
  1/2 tsp salt in a medium bowl. Slowly add the dry ingredients to the wet ingredients with a rubber spatula until the flour mixture is totally incorporated and the dough is evenly mixed. 
• Scoop the dough (I use this cookie scoop) and place on a parchment lined baking sheet.
• Chill the dough for at least 2 hours (and up to 4 days). Read below on how much I love and hate this step. 

Now to the fun part where I just blab about stuff and things.

The reason I hate chilling the cookie dough is obvious, it takes time when all I want is instant gratification (who doesn't?). The reasons I love chilling the cookie dough are because if you pre-scoop the dough, it makes baking/cleanup a breeze, it keeps the cookies uniform and cooked evenly, and honestly I think it makes the cookies taste better. Patience is a virtue, friends! 

I found it fitting to make my first recipe from Sally's Baking Addiction because she is the reason I started blogging my first time around. She truly sparked my passion and continues to do so as she finds success in her baking career. Her baking world and website is a lot more colorful than mine, but I have learned so much from her and haven't made a recipe I didn't like. So, thank you Sally! You are a rockstar!

I hope you continue with me on this quest to find the best chocolate chip cookie recipe! Stay tuned. 

Also, thanks for being here.

It is fitting that my first blog post talks about what you can expect here.
​Let's start with a meme (click here for definition) that has stuck with me. 

So I am not going to be another one of those bloggers. Don't get me wrong, I love that part of blogs, but I am here to give the people what they want, while also doing what I love (baking). So my posts will begin with the recipe and if you so choose to learn about my life, you may continue to scroll. Kapeesh?

​Also, thanks for being here.