German Chocolate Cake Cookies

I’m feeling uninspired.

I think that’s the saddest thing one could ever say. “I’m feeling uninspired.” With all the amazing (and horrible?) things going on in our world today, especially in my little corner of it, and I can’t find something about which to write?

I hope this doesn’t mean I’m burned out. I don’t know how to fix that.

Except maybe go shoe shopping. But I can’t keep buying shoes whenever I have a tough week. Though I do love the ones I just purchased from DSW. (I’m still waiting for them to arrive! I CAN’T WAIT)

Sigh. If classes didn’t start next week, I would spend this time dedicated to scrounging up some delicious recipes to try out. But with the graduate assistantship, work study job, freelance work and the three classes, I think I have just about all I can handle. To be honest, I think the posting schedule will have to change, which I hate to say, but I have to make room for my studies.

Ah, the troubles of a grad student.

Holy crap. I’m a grad student.

While we’re all reeling from the shock of this revelation, let’s check out how to make today’s German Chocolate Cake Cookies, okay? (If these cookies look a little familiar, it’s because I made a similar treat in 2009)

German Chocolate Cake Cookies

1 box of German Chocolate Cake mix
2 eggs
1/3 C applesauce
1 container of pecan coconut frosting (or you can make your own!)

1. Preheat the oven to 350 degrees. Line a cookie sheet with foil or parchment paper.

2. Mix together the eggs and applesauce. Stir in the cake mix.

3. Drop by rounded teaspoonfuls on the cookie sheet. Space the drops out as these cookies will spread.

4. Bake for about 14-15 minutes, until the top is set.

Makes about two dozen cookies.


Recipe Round-up, Breakfast style


After five years of living “on my own,” I’ve realized that it is much easier to go into a grocery store with a set idea in mind of what you’d like to eat.

With that said, I’ve started to plan my meals.

Crazy, I know, but in the long run, I think it’ll be easier, especially since grad school starts in just over a week (and my roommate’s classes start next Monday). Planning out the meals will make shopping more efficient, I won’t feel so lost when I go to the grocery store AND I’ll know what’s for dinner when I get home.

Amazing, the power of planning.

But while I’m just planning dinner, that doesn’t mean the importance of breakfast (or lunch) has been lost to me. This week’s round up is dedicated to the scrumptious-ness that is the first meal of the day – breakfast.

Baking pancakes is an entirely new concept to me, but I think after seeing this recipe from the Big Red Kitchen, I have to try it!

From the same genius who brought about the aforementioned pancake squares comes baked cinnamon roll pancakes. O.M.G.


Thank you, Pinterest, for introducing me to these pancake bites filled with cooked breakfast sausage! I am SO making these Monday morning.

And now I have to get a waffle iron. These maple sausage waffles are the stuff of my dreams.

Coffee cake is for breakfast time, right? If it’s not, then I will start a campaign to MAKE IT SO (Number One).

– Stay tuned for next week’s updated about lunch! YUM.

Muffin review: Eddie’s of Mt. Vernon


I’ve been doing a little exploring here in my new Baltimore town, and one of the places that’s recommended to the student population (and now for the Varsity kitchens) is a local grocery store called Eddie’s of Mt. Vernon.

Having grown up in small town New Jersey with only large chains of grocery stores nearby, Eddie’s, a mom and pop grocery store two blocks away from me, is a totally new experience.

It’s a quaint little shop with a deli counter, fresh local produce and a decent selection of other items. Since it’s so close, I figured this would be a great place to start sampling some of Baltimore’s homemade baked goods. (Apparently, this store also carries Bergers Cookies, a classic, Baltimore-based treat. I will be going back tomorrow to see if I can find these cookies!)

Today I picked up a whole grain, banana blueberry muffin, topped with a delicious, sweet glaze.

As you can see, the muffin isn’t exactly packed with blueberries, so this turned to be a of a banana muffin with glaze, which, in my opinion, isn’t a bad thing. This was a moist, think muffin with great banana taste and little pops of blueberries.

I look forward to going back and trying the other flavors!

Cost: $1.99
Servings: 2
Location: Eddie’s of Mt. Vernon


Recipe Round-Up, Pillsbury edition

As of yesterday, it’s been exactly one week since I moved to Baltimore. I’ve spent more money outfitting this place and buying food than I care to admit, but I figure, since it’s the first week, that it’ll settle down next week and I won’t want to go out to the stores so much. It’s still a full two weeks until classes start. Not sure what I’m going to do with myself, BUT I do have one idea.

My roommate moved in on Tuesday and as she doesn’t cook, looks like I’m going to be feeding both of us. I think this would not be the best time to mention that I am not an A-class chef.

Thanks to websites like Pillsbury and Kraft Foods, even a beginning cook like myself can make dinner as special a treat as dessert.

“Flaky biscuits top these veggie-packed pot pies. The individual servings are a nice change from passing hot pie pans or casserole dishes at the table.” – Pillsbury

“Do stuffed peppers one better by nestling them in delicious flaky biscuits.” – Pillsbury


“A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two.” – Pillsbury

“Grandma may not be ready to reveal her Italian-sausage-and-peppers recipe, so make this smart version instead—a simple but bold twist on the classic.” – Kraft Foods

“Pasta? Check. Chicken? Check. Cheese? You bet. All you need is a single pot to turn these on-hand ingredients into a veggieful main that can be part of a smart eating plan.” – Kraft Foods

And that’s our round-up for today. Stay tuned for next week’s recipe post! – Niki


Cookie mix cookies


In case you hadn’t heard, I’ve moved to Baltimore. I’m still adjusting to life here, like figuring out the grocery store (I went on Monday and got lost in the aisles of stuff. I think I need to determine a meal plan. Anyone got ideas on that? TO PINTEREST) and how far I can walk without dropping dead of heat exhaustion.

Also, I was supposed to move into a building with a Dunkin Donuts, and I would like to say:


It’s killing me not to be able to go downstairs and grab a Coolatta or a box of munchkins. Not to mention the sausage biscuits! Darn you, Varsity at UB. Getting my hopes up with advertised Dunkin’ Donuts and then not providing.

Moving into a brand-new kitchen means starting completely over. I have no spices, no flour, no sugar and definitely no butter. It’s a sad time when I think about all things that I want to bake and I can’t go around the corner to the grocery store whenever I feel like it. I have my car tucked away in a garage, the grocery store is forever away and oh yeah, I don’t have a job that pays the bills.


So I found this cookie mix at the store, and since I’ve never really used them (cookies mixes, I mean), I threw caution to the wind and purchased the chocolate chunk version. I ended up with about a dozen light, cake-like cookies. Yum.

Betty Crocker Cookie Mix Cookies

1 package of cake mix (I used the chocolate chunk because I am in DESPERATE need of chocolate)
1 egg
1/4 C of natural, unsweetened applesauce
2 Tbsp of milk (I used coconut)

1. Preheat the oven to 350 degrees.

2. Mix together the wet ingredients in a medium-sized bowl.

3. Add in the cookie mix a little bit at a time, making sure it’s thoroughly absorbed.

4. Drop by rounded tablespoonfuls onto a cookie sheet. Bake for nine minutes. The cookies will be puffy and shiny on top, but evenly set.

5. Carefully remove from the pan and let cool on a rack before munching down.

Makes a dozen or more cookies, depending on how big you make them.