Looking for new posts?


I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!





So this salad was one of my favorite things we had when I was on tour with the BYU Dancers' Company. After having so many meals of beans and rice a person needs some variety! It was also (if my memory serves me right) the only and first time I had ever tasted eggplant. It's so fresh and surprisingly good since I've only had a negative connotation for eggplant, so maybe that's evidence that I have actually tasted eggplant before. Regardless, it is simple and delicious.

Read more »




Sunday afternoon our ward had a little Mix & Mingle at a reception center in our neighborhood called The White Willow. It's part of Provo's history and a really big old house. It's really beautiful and was a lot of fun visiting with our neighbors and friends. The assignment was for people to bring salads. So during RS I sat there thinking, what do we have?

Read more »


aka "Death By Chocolate!"


Yield: 24 cookies
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts


In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.


Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.


*These are delicious! Of course, you can only eat one... ever. They are incredibly rich, I call them death by chocolate for a reason!

Some tips:


1. You don't have to use the whole bag of the semi-sweet chocolate chips, I use about 2/3 of the bag instead of the whole thing. Using the whole bag = impending death!


2. Spray the plastic wrap before you make the logs, it assures that nothing will stick when you are ready to bake.


3. Bake the cookies on parchment paper, then let the cookies cool for only a few minutes on the sheet (enough so they won't break when transfering to a rack). Then when you transfer them to a cooling rack, you can just grab the parchment on the sides (pulling tightly so they don't fall off) and set the parchment and all on the rack to finish cooling.


Well here it is, my love for cooking has taken me to the nets.

I really love to cook, and so here I will document all my mishaps and achievements, past, present and future to share with all. The recipes I will publish here will only be those that I have tried, enjoyed, and loved. Some will even be a few of my favorites. It's not that I'm any good of a cook, it's just that I love to do it and share it with everyone.

I will also publish here what we have for dinner. Thanks to Jamie for the inspiration. It's all for the benefit of those who really don't care but love to know things they didn't need or even want to know. I love to think of what you'll love knowing soon before you realize you really wanted and cared to know. got that?

My hope is that others will want to share their ideas and recipes, let me know if you want to be a part in blessing the pages of blogdom with yet more wisdom and nonsense. This is an easier way of sending pictures to my Mom's of all the food I've eaten. :)

So here it is, I am an official self proclaimed published chef!

Oh and yes, I will give proper credit to those who deserve it. For those of you who don't I'll think about it. :)

**** There's a new site for those who want to come into our kitchen for dinner; it's called "The Unofficial Dinner Club!"