Chocolate Chip Pound Cake


Hi everyone! 

I’m a bit behind on my blogging schedule, mainly because I’ve had some exciting things happen in the last couple of months! First- I finished all the content for my upcoming book and turned everything into my publisher. Super exciting/terrifying to have sent it all off! I’m also really excited to share these pretty promo cards they made for Sugar High: 


Second bit of a news is a fun one. I’m so excited to say that my husband and I are expecting our first child! I’ve nicknamed the little lime-sized baby “Muffin” for now. Life is wild. 


Onto this pretty pound cake! Since the holiday season is officially upon us, it’s time to think about sweet treats that travel well, and please crowds. This chocolate chip pound cake is perfect for any such an occasion. 


I love pound cake because it stands alone- you don’t need to make frosting or cream or anything to go with it, although if you’re feeling up to whipped cream, go for it. It’s just lightly sweet, very dense, and provides us with a perfect little snack anytime. Or a breakfast. Yes, I eat cake for breakfast, it’s fine. 


This is a classic recipe, and you can find my bundt cake version over here. I’ve made this one in the form of a single loaf- a bit less cake overall, and the addition of chocolate chips gives it just the right twist. 


You can actually alter this recipe in so many yummy ways. For example, top it with sliced fruit before baking, or fill it with berries, or lemon zest and juice. Whichever way you make it, it’s still going to have that perfect tightly-knit crumb that you’ll keep coming back to. 


I hope you’re starting off your holiday season brightly this year! Personally, I’m one of those Christmas fanatics that starts listening to Christmas music on November 1st, and shopping later that day. However you prefer it though, treat yoself with something sweet all season! 

Chocolate Chip Pound Cake


  • 1 1/2 cups flour + 2 tbs.
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/4 cup milk
  • 1 cup chocolate chips
  • Additional chocolate chips and coarse sugar for the top (optional)


  • Preheat your oven to 350 degrees and grease a loaf pan.
  • In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
  • In a large bowl, beat together the butter and sugar until combined. Beat in the eggs and vanilla.
  • Add in about half of the flour mixture, and beat until combined. Then add the milk, mixing until smooth, and finish with the last half of flour.
  • In a small bowl, toss the extra 2 tbs. of flour with your chocolate chips until coated, and pour the entire contents into your cake batter. Fold in.
  • Pour the batter into your prepared pan and spread evenly. Sprinkle the top with extra chocolate chips and coarse sugar.
  • Bake at 350 degrees for 50-55 minutes, or until toothpick comes out clean. Cool completely, and enjoy!
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Christmas Cookie Tips


I have no original recipes to share with you guys today. I do, however, have wonderful news. This year, for the first time literally ever, I’ve made cookies that actually look presentable. Real talk, cookies are flippin difficult to decorate. 

Pinterest is full of like all these fantastic photos of amazing cookies that look like they were made by the best chefs in the world. And every single year, I try to make cookies that at least resemble these. And then I end up with messy, fairly horrifying situations. 


This year, success. I used a lot of great recipes from other blogs out there, and baked way too many cookies, but I did get a good amount of them decorated and adorable. First off, here’s the recipes I used this year: 

All of these worked perfectly for me. I think the biggest thing was figuring out the right consistency for my icing, and having the patience to practice. I’m gonna confess something right now, and it’s serious. I actually am kind of bad at following recipes completely. Like I just want to add more vanilla to everything, and I never measure flour correctly because who has time for that. This is probably where the real icing problem was, not gonna lie. 

img_3370jpg img_3369jpg img_3365jpg img_3368jpg

My second tip- do it with friends. Seriously I made so many cookies, and it took longer than expected because I really just wanted them to look perfect, and I was EXHAUSTED by the end. Decorate with friends, it’ll help. 

Lastly, use the piping bags and the tips and the whole thing. Setup and cleanup are harder, but the entire rest of the decorating is soooo much easier. It’s worth it! I can’t tell you how much celebrating I did both inside my head, and out loud to other people when I got these babies right. 

Merry Christmas you guys!

Christmas Cookies


I had a bit of a thing this weekend. Like.. a cookie-type-thing. 

Basically, today, for nearly no good reason, I made three batches of cookies. I mean, it’s Christmas guys, I’m not feeling too bad about the whole thing actually. 


Plus, I’ve got a whole office of cookie-eaters to bring these too, so I won’t be eating them all myself. I mean don’t get me wrong, I work in this office too, so I’m definitely a part of the cookie eating crew. And there will likely be extras at home. You know what, let’s not even talk about it anymore. 


I made a batch of these cake batter cookies from Sally’s Baking Addiction, and they are too easy. Like seriously, it’s dangerously easy. I added 1/4 cup flour to the recipe just because I’m at a higher altitude, and these turned out perfect. They’re sweet, soft, and super flavorful guys- I really recommend these. 


Next, I whipped up a batch of snickerdoodles, which you can find the recipe for below. These are basically just sugar cookies that are rolled in cinnamon and sugar before baking, and I actually put a bit of cinnamon into the cookie dough as well for good measure. 


Last, we’ve got Classic Chocolate Chip Walnut Cookies, recipe linked here. Basically, I took my classic recipe for these babies and just scooped out smaller cookies to match my other batches. This recipe also has a touch of cinnamon, just for that added warmth and sweetness. Basically, if you’re looking for an awesome chewy chocolate chip cookie recipe, this is my go-to!


Let’s all just skip work and regular life stuff this week for cookies, amiright? Enjoy!



  • 2 1/2 cups + 2 tbs. flour
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup softened butter
  • 1 1/4 cups sugar
  • 3 egg yolks
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/4 cup sugar
  • 1/2 tsp. cinnamon


  • Preheat oven to 350 degrees
  • In a medium bowl, mix together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
  • In a large bowl, beat together the butter and 1 1/4 cups sugar until fluffy.
  • Add the egg yolks, vanilla, and almond extracts. Beat until combined.
  • Slowly add in the flour mixture until fully combined.
  • In a small bowl, mix together the remaining sugar and cinnamon.
  • Scoop cookies into 1 inch balls, and roll into cinnamon-sugar mixture.
  • Place on a lined baking sheet, and push the cookies down slightly. Bake for 10-12 minutes, or until just slightly golden.
  • Cookies should be cracked and set.
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Dipped Shortbread Cookies


I’m so ready for all the great cookies that come with the winter months guys. Let’s consider this my first Christmas cookie of the season!


Shortbread cookies are one of my favorites, and this is a great recipe to make with your family. Since there’s no eggs in it, you can technically eat the dough, so if you’ve got kiddos who like to sneak bites of raw cookie dough, this is a perfect recipe. Plus, they hold their shape while baking really well, so you can use cookie cutters and do whatever you’d like!


This is a super buttery, lightly sweet cookie that is perfect with just about anything. I’ve decided to dip these ones in chocolate or icing and coat them with yummy things, but they are really good plain as well. I chose some wintry-sprinkles with snowflakes, some red sugar, and crushed peppermint-chocolates. 


You can also flavor these however you’d like. A little lemon extract and zest tastes amazing, and you can even just coat the cookies in powdered sugar. 

Honestly, on top of being super delicious, these cookies are one of the easiest recipes I’ve got. With so few ingredients, you’ve probably got everything you need in your pantry already. 


I hope you guys enjoy! More Christmas cookies and holiday recipes are soon to come!

Dipped Shortbread Cookies


  • 1 1/2 cups softened butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt


  • Beat together the butter and the sugar until light and fluffy. Add the vanilla and almond extracts.
  • Beat in the flour and salt slowly.
  • Press the dough into the bottom of the bowl- it will be crumbly. Chill for 30 minutes.
  • Preheat the oven to 325 degrees.
  • Roll out your dough and cut into desired shapes. Bake for 8-10 minutes, or until edges are just slightly golden.
  • Dip in melted chocolate or icing of your choice!
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Pumpkin Cheesecake


Happy Sunday everyone! I hope you all had an awesome and spooky Halloween!


Is it healthy? No. Is it fantastic? Absolutely. 

I’ve made cheesecake plenty of times, but this has been the most successful one yet, with no cracks! I’ve had no luck with water baths for cheesecakes- even when I wrap the pan in tons of layers of foil, somehow the water still boils over and gets into the cheesecake. It’s a huge bummer really, because cheesecakes take so many ingredients that once it’s ruined, who wants to do it again?


So this time I skipped the water bath, and I added a little flour to the mix to stabilize everything a bit more. It turned out beautifully, and it’s actually the only cheesecake I’ve ever made without a crack in it!


Plus, it’s pumpkin. If you aren’t craving pumpkin by now, I’d say it’s about time!  We had a Halloween party with pumpkin carving, scary movies, and tons of comfort food, so this baby fit right in.



I really love cheesecake, so I’m super excited that this one turned out so beautifully! The truth is though, even with a giant crack down the center, it’s still cheesecake guys, and it still tastes awesome. Just cover it up with some whipped cream, and pretend it never happened!

Pumpkin Cheesecake


  • 20 crispy gingersnap cookies, crushed
  • 3 tbs. melted butter
  • 4 8oz. pkgs. cream cheese, softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 cup flour


  • Preheat the oven to 350 degrees, and line a springform pan with parchment, and grease it.
  • Mix the crumbled gingersnaps and melted butter until it has an even consistency.
  • Pour the gingersnap mix into your pan, and push with the bottom of a glass to the bottom of the pan, and up the sides about half-way.
  • In a large mixing bowl, beat the cream cheese, sugar, and brown sugar until fluffy.
  • Add in the pumpkin, eggs, vanilla, and heavy cream, and beat until smooth.
  • In a small bowl, stir the salt, nutmeg, cinnamon, allspice, cloves, and flour. Whisk it into the cheesecake mixture.
  • Pour batter into your pan, over the prepared crust, and bake for 1 hour.
  • After the hour, turn off the oven, and leave the door closed. Let the cheesecake cool in the oven for about 4-5 hours.
  • Remove the cheesecake, cover, and refrigerate for at least 5 hours.
  • Top with whipped cream, or eat it plain!
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