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To bake or not to bake (cookies).


Despite the fact that I haven't been in the kitchen much lately, I'm still saving tons of recipes to be sorted and replicated at some point. Operative phrase being some point. However, this recipe rolled across my radar Monday morning and I just couldn't wait to make them. By couldn't wait, I mean managed to squeeze in baking (er, not baking?) these in about 15 minutes between going running, getting ready and leaving for work this morning. Originally posted as Biscoff No Bake Cookies by the pretty little Emma of Food Coma fame, here's my take on some no bake cookies with what I had in the house.


  • 1 stick of butter (I went with salted, sue me)
  • 2 cups sugar (making Paula Deen so proud)
  • 1/2 cup milk
  • 2 heaping tablespoons of cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/3 cup peanut butter
  • 1/4 cup nutella
  • 1-1/2 cup rolled oats
  • a few extra tablespoons of milk, if needed


  1. In a medium saucepan, melt the butter of medium-low heat.
  2. Stir in the sugar, milk, cocoa powder, and vanilla until well combined.
  3. Raising the heat to medium-high, allow the mixture to come to a full boil and cook for 5 minutes.
  4. After 5 minutes, remove from the heat and immediately begin to stir in the peanut butter and nutella until mixed well.
  5. Follow with the oats until combined.
  6. Spoon out cookies onto a cookie sheet lined with wax paper (I used an ice cream scoop).

Makes 12-15 cookies. I got 12 using an ice cream scoop. If the mixture seems too dry, add a few more drops of milk just to moisten more. Cookies will harden within a few minutes, and if they don't - pop them in the fridge! Delicious and super rich. Yum.

Do it up.