My Favorite Thick and Chunky Chicken Stew


Can I ask a random but still perfectly serious question?

Why do people make/eat/like watery stew?

I don’t get it.

Whenever I see a dish given the name of a ‘stew’ with chunks of stew and vegetables literally swimming, no DROWNING in a broth bath I just cringe. It really hurts my feelings, guys. Because I know that person is selling themselves short and settling for something that I reallllllly wouldn’t call a stew.


Call it a soup. Maybe even  call it a ‘stoup’ like Rachael Ray does. Just don’t call it a stew, k? That’s kinda disrespectful.

For me, if I could put it in one word, the biggest difference between a soup and a stew really does come down to as TEXTURE. The base of a good stew just has a different texture than a soup. It SHOULD have a very different feel to it both when you stir it up in the pot, and when you’re eating it. If you can’t tell the difference between a soup or a stew, or a stoup and a stew, then it’s very likely that your stew’s texture is…off.


Should it be pasty thick? No. After all, it’s not a pot pie filling. However, it does need to be robust and have some body. It’s got to be thick enough where the liquid coats the back of the spoon when you dip into it. You shouldn’t be able to ‘slurp’ it up like a broth, but at the same time it should be loose enough where you can dip biscuits and/or rolls in it and soak up the extra goodness.

If all this sounds a little complicated, well…good. Now you realize how serious this is. Watery stew is no laughing matter. A good chicken stew was one of those things that when I was learning how to cook, I knew I wanted to nail early on. And I really do think that at this point, I have.


My chicken stew is one of the recipes on the blog that three years after I first posted it, still gets some of the most traffic. And you know what? I don’t mind blowing my own horn a tad bit by saying that I really do understand why.

It’s a damn good stew. It’s become a staple dish in my house and my family is always very enthusiastic when I make it. It’s pretty easy to do, coming together in about an hour. It’s one of those dishes you can make a huge batch of and have enough to last throughout the week. Not only that, it’s also a perfect comfort food dish for this time of year.


So why am I doing a revamp? Well for one, I think you guys deserve better pictures of it than the bunch I churned out three years ago when I knew jack-squat about food photography.  Second, since then I’ve added a few ingredients to my chicken stews that I make now that I think make it taste even better than the original. Third, I’ve also made a new provision in the recipe for those of you out there that don’t have the time or inclination to chop your veggies. Because yes, sometimes even Jess uses those bags of veggies on the frozen foods aisle. No shame in my game.

This stew is everything I love about fall and comfort food; thick chunks of chicken (breast, cause you guys know me by now), a medley of my favorite vegetables: sweet potatoes, corn, carrots, mushrooms– all simmered together in a rich and robust gravy–NOT A BROTH.

Because we know better. Right? Of course right.

Happy Fiesta Friday #142, co-hosted this week by Elaine @ foodbod and Michelle @ O Blog Off.


My Favorite Thick and Chunky Chicken Stew

Recipe by



  • 2 and 1/2 pounds of skinless, boneless, chicken breasts, cut into bite sized (about 1 inch) chunks
  • 1/2 cup flour
  •  1 Heaping teaspoon of garlic powder
  • 1 Heaping teaspoon of onion powder, plus 1/2 tablespoon
  • 1 large sweet potato, cut into equal bite sized chunks
  • 8 oz of cipollini onions, cut in half (one medium size yellow/sweet onion diced will also work fine)
  • 8 oz of fresh or frozen corn
  • 8 oz of baby bella mushrooms, stems and gills removed, caps roughly chopped
  • 8 oz of carrot chips
  • 1 teaspoon, plus 1/2 teaspoon of pepper, divided
  • 1 1/4 cup of stout beer
  • 3 cups of low sodium chicken stock
  • 1 cup of water, plus 4 tablespoons, divided
  • 2 1/2 tablespoons of honey
  • 1-2 tbsp of Dijon mustard
  • 2 bay leaves
  • 4 tablespoons of corn starch

Note: The vegetable options for this dish are very flexible. If you don’t feel like chopping them up yourself, I’ve used a 16 oz. bag of frozen mixed veggies with this recipe before with perfectly fine results. Use what works for you.


Mix the flour, onion powder, garlic powder and 1 teaspoon of pepper together in a Ziploc bag. Add the chicken chunks to the bag, seal, then toss to coat thoroughly, so that there is an even layer over meat.

Coat a large on-stick pot or Dutch Oven with olive oil. Brown meat over medium- high heat. Don’t worry about it cooking all the way through, just cook long enough to give it some color. Don’t worry about the thick layer that forms on the bottom of the pot: it’s supposed to be there.

De-glaze the pan with the stout beer. Once the bottom of the pot is no longer sticky, add the chicken stock, water, honey, dijon mustard, sweet potato, onions, carrots, mushrooms, bay leaves, corn, 1/2 teaspoon of pepper and 1/2 tablespoon of onion powder and bring to a boil.

Reduce heat to medium-low and simmer stew covered, for 45 minutes. Adjust seasonings to taste, if need be.

Dissolve the cornstarch in 4 tablespoons of cold water and add to the stew. Cook uncovered over medium heat for an additional 30 minutes, until thickened. (If stew still has not thickened after 30 minutes, you can add 1 additional tablespoon of cornstarch. It’ll thicken. You’ll see.)


My Grandma’s Angel Biscuits


This week marks the third anniversary of Cooking is My Sport. My blog baby is three years old, guys.

Should I feel like a proud mom? Cause I kinda do.

I still remember when CIMS was first ‘borned’. I didn’t know what the heck I was doing. I wasn’t sure how I was supposed to format my posts, write out the recipes, take the pictures.

It was actually kind of a hot mess.


Kinda like my first major solo effort at baking.

Let me just give a useful piece of advice upfront for any of my followers who are excellent cooks, but not so excellent bakers: start with something easy.  Something that doesn’t require too much know how or technique. Something you’d have to try REALLY hard to mess up.

Don’t be like me. Don’t make your first baking experiment biscuits.

Chances are, you’re going to mess them up. Like I did.


I didn’t realize that a good biscuit dough still has visible chunks of butter it. I didn’t know that it wasn’t like bread dough and therefore should NOT be kneaded.  I didn’t know that finding a warm place to let the dough proof did NOT count as setting it on top of the preheated oven–which made the bottoms of the biscuits start baking before I even placed them in the oven.

I was completely clueless guys. It wasn’t pretty. Don’t be like me. There are plenty of novice baker recipes on this blog I can recommend for you to try if you’re just trying to get your feet wet.


But for those of you who are a little more wet behind the ears with baking, then I really do think you ought to pay attention. Cause you really do want to make these. Trust me.

The recipe for my grandmother’s angel biscuits was actually the first recipe I posted on the blog. I decided to start with that one for a number of reasons: first being it’s a family recipe and therefore very close to my heart. Second, it was around the time that I was learning from my mistakes & getting pretty good at making them. And third: they’re some of the best biscuits I’ve ever had.


As the blog’s birthday came around, I was considering what recipe I would make to celebrate it. Cake was obviously something I considered, but if you’ve been following along lately you’ll know that I’ve done a few over-the-top cakes over the past few months already. I’m kinda over cake (at least for now) I felt I should try and do… something else. That something else is a flashback post where I remade the recipe for my grandma’s angel biscuits, and also did some tweaking to the language of the initial recipe that better reflects the lessons I’ve learned from trial and error making them.


I’ve made these biscuits for breakfast where we ate them smothered in sausage gravy, or schmeared with butter/jelly or butter drizzled with syrup. I’ve made them for dinners where I fried chicken cutlets and had myself a homemade chicken biscuit that can more hold its own against anything Chick-fil-A cranks out. I’ve made them for holidays where we eat them on the side with our epic feasts. And, I’ve also made them for no other reason at all than just because I felt like having one (or two.) The leftovers, if you have any, also refrigerate very well. Whenever you want to reheat one, you can either slice it in half and reheat in the toaster, or cover with a damppaper towel and microwave for about 20-25 seconds. It’ll taste just as tender and flaky. Promise.

Taking me and my biscuits to this week’s Fiesta Friday #141, cohosted this week by Julianna @ Foodie on Board and Zeba @ Food For The Soul.


My Grandma's Angel Biscuits

Recipe by


  • 1 package of regular or quick acting active dry yeast (2 1/4 teaspoons)
  • 2 tablespoons warm water
  • 1 cup shortening (I put mine in the freezer overnight to make it as cold as possible)
  • 5 cups of all purpose flour
  • 1/4 cup sugar, plus 1 tsp divided
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk


 Grease 2 to 3 round cake pans (one or two half sheet pans will work as well)

Dissolve yeast in warm water. Sprinkle the one tsp of sugar over the yeast. Let it sit for ten minutes. (If the yeast does not foam with small bubbles on top after 10 minutes, the water was probably either too hot too cold. Think ‘baby bottle warm’: this is what you want.)

Cut shortening into pre-sifted dry ingredients with a pastry blender, with 2 forks OR (my personal preference) by running the shortening over a box grater in 4 qt. bowl until mixture looks like bread crumbs. 

Stir in buttermilk & yeast mixture until dough leaves side of bowl. (The dough is going to be VERY sticky and soft. To avoid a mess, rub extra flour on your hands, or on a rubber spatula when mixing.)

Turn dough onto generously floured surface. Gently roll in flour to coat, shape into a ball. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. (This is where it gets a little tricky. I reallyreallyREALLY want to emphasize the important of the word GENTLY here. My own past missteps have finally made me realize that when handling biscuit dough, the less you actually ‘handle’ it, the better. Avoid even clenching your palms around the dough. I use my fingertips to pat. Your palms carry heat, and heat will melt those marvelous shortening chunks that create tender, flaky biscuits.)

Roll or pat 1/2 inch thick. Cut with 2 1/2 inch round cutter. (You can also use a knife or bench scraper to cut them into squares) Place about 1 inch apart in cake pans. Cover with plastic wrap and let rise in preheated oven until the biscuits have doubled in size, 1 to 1 1/2 hours.

Heat the oven to 400°. Remove plastic wrap from pans, then place them back into oven and bake until golden brown, 12 to 14 minutes. Spread tops with butter.


Browned Butter Banana Bread


Hey y’all. Sorry about the hiatus. You know how things go; sometimes you can get it together enough to crank out a post, other times it just doesn’t happen.

But I made it happen today, in more ways than one.

A little over a month ago, I used browned butter for the first time in a recipe for chocolate chip cookies. It was a huge success. I knew right away that I would definitely be finding a way to incorporate browned butter into my baking repertoire for other classic recipes.

And now, I’m glad to say that I’ve found another great way to do just that.


I don’t know anybody that doesn’t like banana bread.

I don’t know if I want to know anybody that doesn’t like banana bread. It’s just one of those things that we can all probably agree upon and bond over.

Besides that, I think we all can relate to our trying to be health-conscious and whatnot, buying a huge bunch of bananas, then letting them sit on the counter for days on end, just chilling until one day we look up and bam: they’re too spotty and soft to be able to eat anymore and we feel the guilt for not eating them raw when we had the chance.


Don’t feel bad. We’re all guilty of it.

But as we all know, overly ripe bananas can become a blessing in disguise because of what they can be transformed into. The easiest and probably most popular of these, is the almighty banana bread.

I’m not gonna lie guys. There really aren’t many tricks or frills to this recipe. It’s quick and stupid-easy to put together, and although I briefly considered doing something different to jazz it up, like adding a pecan streusel or drizzling an icing on top or something, ultimately I decided against it and decided to just let things be and keep it simple.


I actually ended up very pleased I didn’t add anything else to it, because what really makes this recipe shine is the inclusion of the browned butter. It’s what takes this from being an ordinary loaf of banana bread and elevates it to something really special. Like I described in my chocolate chip cookies post where I first used it, browned butter has a very rich, nutty and toasted smell/flavor. My best way of trying to describe it is that it takes standard flavors in a sweet dish, and deepens them. There’s a noticeable toasted, caramelized taste to them that once you’ve tried, you just can’t get enough of.

I thought that I loved chocolate chip cookies before, but trust me: I love them even more when they’re made with browned butter. Same thing here.


The ingredients for banana bread are usually ones that most people already have in their fridges/pantries already, so that means most of you have no excuse not to go ahead and do yourselves a favor by making this loaf, stat.

The smells it’s going to create when you make the browned butter AND bake the loaf alone were made for autumn. When it’s finished, don’t skip the step of taking the extra browned butter and brushing it over the hot loaf. It’s going to seep into the crevices of the  crumbs and when it dries, well…all will be revealed and suddenly made clear to you.

Slice the bread up thick. Put it in the toaster for a few minutes. Pop it out. Slather one side in butter. Cinnamon honey butter if you’re really feeling adventurous.

You’re welcome.

Bringing this loaf to this week’s Fiesta Friday #140, co-hosted this week by  Julie @ Hostess at Heart and Linda @ Fabulous Fare Sisters.

Browned Butter Banana Bread

Recipe Adapted from Food Network Kitchens



  • 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 4 very ripe bananas, mashed


Preheat the oven to 350 degrees F and either butter or spray a 9- by 5-inch loaf pan with cooking spray.

Melt and heat the butter over medium-low heat in a small saucepan. You want the milk solids to turn a deep golden brown color. It will have a nutty and toasted smell and there should be small golden brown bits in the surface. It’ll take about 15 to 20 minutes.

Meanwhile, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.

Stir the brown butter so that any of the golden brown bits that may have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for later on.

Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas with a rubber spatula or a fork.
Fold the banana mixture into the flour mixture until just combined (the batter doesn’t have to be completely smooth, a few lumps are fine).

Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Take the reserved browned butter (reheat in the microwave to re-melt if you have to) and using a pastry brush, brush the butter over the hot bread, letting it seep into it.

Run a knife around the edges, and let cool completely in the pan on a rack.

Heavenly Candy Bar Cake

Candy Bar Cake1

Today’s post and recipe are going to be dedicated to several folks. So, shout out(s) to:

Will Smith, Avril Lavigne,  Serena Williams, Michael Buble, Gloria Estefan, Zendaya Coleman, Beyonce Knowles Carter, Alecia “Pink” Moore Hart, Avicii, Michelle Williams, Jennifer Hudson, Emmy Rossum, Barry White, Amy Winehouse, Tom Hardy, Tommy Lee Jones, BB King, Scott Hoying, Stephen King, Jason Derulo, Alfonso Ribeiro, Bruce Springsteen, Ray Charles, Anthony Mackie and Catherine Zeta Jones.

It’s quite a diverse list, but still: I’m sure most of you can guess what all these folks have in common, right?

Candy Bar Cake3

All of the above had the great privilege of being born in the month of September.

Just like yours truly.

My birthday is coming up again guys. On September 27th (at 9:01 a.m., to be exact) I’ll be twenty seven.

I don’t feel twenty seven (three years away from 30, yikes.) Being completely honest I sometimes forget how old I am. It’s a day that mostly passes with little fanfare or to-do. I’ve never had a birthday party and twenty seven seems like a little late to start up the practice. But that’s fine by me. I don’t much like parties anyway.

Candy Bar Cake2

There is however, one thing  that so far as the birthday tradition goes, even I am unwilling to do without: a fantastic birthday cake.

That’s something that EVERYONE is entitled to. That’s something that EVERYONE ought to get.

Not to blow my own horn too loud, but… baking fantastic cakes is something that I think I kiiiinda know a little something about. Especially this one. This one’s going up there with the best of the best cakes to come outta my kitchen.

Candy Bar Cake4

So, the inspiration for this recipe comes out of a Southern Cake cookbook that my mom bought for me a little ways back. From the minute I first saw it, I immediately put a bookmark on the page, determined to bake it for myself once just the right special occasion came around.

If my own birthday isn’t a special enough occasion, then I think it’s safe to say that the birthdays of all the above mentioned stars certainly does. You’ll be seeing stars after the first bite of this cake, I’ll tell you that.

Candy Bar Cake5

If you were to ask most people- not all, but MOST people- they’d tell you that their favorite candy car is a certain kind made with milk chocolate, caramel, chopped peanuts and nougat. One with huge block letters with the commercials that ask you if you’re hungry, then tell you to grab one.

You know which one I mean. That one. It’s certainly MY favorite. So, I kinda went ahead and made it the focal point of the cake along with another certain candy bar that consists of milk chocolate and almonds. If you prefer another kind of candy bar; say the one that’s made with milk chocolate, caramel and nougat, OR the one with just milk chocolate and nougat that’s named after the book by Alexandre Dumas then I think those would work just as well with this cake as well.

Candy Bar Cake6

The base is a standard vanilla and it actually has melted candy bars in it, giving just a hint of the chocolate flavor without quite being a marble cake. It comes out oh-so moist, fluffy and of course, rich. The original recipe called for a chocolate marshmallow icing to go in between the cake layers but personally, I thought that was a little bit TOO sweet so, I diverted to my go-to chocolate buttercream that I used for my Fluffy Yellow Layer Cake instead. After that, I took the leftover fun-size candy bars I had, chopped them into quarters and pressed the quarters into the sides of the cake to give it a ‘brickle’ kind of effect. The crumbs from the almond chocolate got sprinkled around the rim of the top.

Now c’mon guys tell me honestly: is this a cake, or is this a CAKE?

(Linking this post to Fiesta Friday #138, co-hosted this week by  Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes.)

Heavenly Candy Bar Cake

Recipe Adapted from The Southern Cake Book



For the Cake

  • 9 fun-size or 21 mini chocolate-coated caramel and/or creamy nougat bars (I used Snickers minis and Hershey’s Milk Chocolate with Almonds Nuggets)
  • 1/2 cup butter or margarine
  • 2 cups sugar
  • 1 cup shortening
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

For the Frosting

  • 20 tbsp. (2 1/2 sticks) unsalted butter, softened
  • 1 cup (4 ounces) confectioner’s sugar
  • 3/4 cup Dutch processed cocoa powder
  • Pinch table salt
  • 3/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 8 ounces milk chocolate, melted and slightly cooled
  • About 15-20 mini chocolate-coated caramel and/or creamy nougat bars (I used Snickers minis and Hershey’s Milk Chocolate with Almonds Nuggets), chopped


For Cake:

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.

For Frosting:

Using a standing or hand held mixer, cream the butter, confectioner’s sugar, cocoa and salt together until smooth, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and mix until just combined, about 5 to 10 seconds. Scrape down the sides of the bowl, then add the chocolate and mix together until smooth and creamy, about 10-15-seconds.

Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one (evenly leveled) cake layer on the platter. Spread about 1 cup of the frosting evenly across the top of the cake with a spatula. Place the second cake layer on top, then spread another cup of the frosting evenly over the top and sides of the cake. Place the third layer on top, then spread a very thin layer of frosting around the top and all sides in a crumb coat. Refrigerate cake for about 1 hour, then frost cake with remaining frosting.

Using the chopped candy bars, press into the sides of the cake gently. Refrigerate for about thirty minutes to set.

Remove the parchment strips from the platter before serving.


S’mores Sandwich Cookies

S'mores Sandwich Cookies2

There are suffice to say, more than a few people in the US who enjoy camping. During the summer and even into the late autumn they love packing up their RVs and/or trailers and making long drives to remote campsites or cabins in towns located on lakes or rivers and spending weekends or even long weeks just chilling in the great outdoors. They love swimming, fishing, kayaking, water skiing, hiking and all those other outdoorsy activities.

Let me just state one thing right up front:

I’m not one of them.

S'mores Sandwich Cookies4

Have I ever been camping before?

No. And that’s exactly how I would like to keep it, thanks.

Why? A lot of reasons. First, I hate extreme heat. The idea of having to stay in the outdoors where it’s probably going to be extremely hot or muggy or humid or even all the above is pure torture. I need my a/c or I’m going to get grouchy. My hair just wouldn’t make it through that trauma, fam. Can’t even do it.

S'mores Sandwich Cookies3

I can’t swim a stroke. I hate bugs. I’ll eat a cornmeal crusted crappy or bluegill, but don’t ask me to fish for one. Not having Wi-fi anywhere makes me anxious (I wish this weren’t true, but it is).  I’m perfectly willing to go on a hike or jog through the woods for the exercise; just as long as *after* the hike is over, I can go to a place with a/c and shower and be back in my comfy space. If I just have to go back to a non-air conditioned tent or RV, well…you get the point.

I’m pretty much like Wicked Stepmother Vicky from “The Parent Trap”. Don’t try and take me camping.

S'mores Sandwich Cookies6

It’s actually kinda ironic that despite my aversion to it, my sweet tooth is captive to one of the more iconic “camping desserts” out there: the S’more.

I absolutely love any food, ANY-FOOD, that is S’mores flavored. The combination of chocolate, graham cracker and marshmallow is my kryptonite. God knows it’s no good for me, but I just can’t say no.

I’ve already shared recipes on this blog that feature that Holy Trinity of ingredients: (S’mores Brownies and S’mores Popcorn), and today I’m glad to announce that I’ve found yet another dessert featuring the irresistible S’more: the sandwich cookie.

S'mores Sandwich Cookies1

My idea for this recipe came with a recipe on The Kitchn website for a “Graham Cookie”, where the ‘flour’ element for the dough actually comes from very fine and pulverized graham cracker crumbs. I thought that was very clever and my instincts got me to thinking on what more could be done with that cookie to….elevate it. At first I considered just frosting them with a marshmallow creme icing, but then I thought I could take it a step further.

If you’ve got an elevated graham cracker ‘base’ already, why not just make an elevated s’more out of it, right?

S'mores Sandwich Cookies7

So what I essentially ended up with, is an elevated version of the almighty S’more, guys. I swapped out the recipe’s regular honey graham crackers for Cinnamon-flavored ones because I thought the flavors were hold up more after baking. Then after the cookies were done, I smeared the insides with semisweet chocolate and crafted a VERY simple marshmallow filling from marshmallow creme/fluff to sandwich them between. More chocolate no top because, why the heck not?

Do these taste good at room temp and even cold? You bet your ass they do.

But listen. Listen:

Love yourself and heat these up for about 10-15 seconds in the microwave. That’s all it’ll take. 15 seconds. Take a bite. Let that gooey marshmallow and chocolate greet your tongue/tastebuds the way they actually want to.


Long live S’mores. Amen.

(As always, I’m linking my post to the week’s Fiesta Friday #137, co-hosted this week by Loretta @ Safari of the Mind and Natalie @ Kitchen, Uncorked.)


S'mores Sandwich Cookies

Recipe Adapted from The Kitchn




For the Cookies:

  • 28 sheets cinnamon-flavored graham crackers (Honey flavored will work fine too)
  • 1/2 cup granulated sugar
  • 4 tablespoons packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

For Marshmallow/Chocolate Filling:

  • 1 cup semisweet chocolate chips
  • 1 cup unsalted butter, softened
  • 1/2 cup marshmallow crème, such as Marshmallow Fluff
  • 2 teaspoons vanilla extract
  • 2 cups confectioners’ sugar



Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.

Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough. Refrigerate dough for at least one hour, or up to overnight.

Preheat oven to 350 degrees Fahrenheit. Arrange rack in the middle of the oven and line a baking sheet with parchment paper.

Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.

Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.

To make the filling, place the chocolate chips in a glass measuring cup or other microwave-safe bowl. Microwa1 tsp ve and heat through until chocolate is smooth and melted, in about 25 second intervals and stirring in between. Using a small spoon or spatula, spread about  1 to 1 1/2 tsp of melted chocolate on the flat bottom inside of each cookie, spreading all the way to the ends and turning upside down and allowing to set on wire racks until chocolate hardens. (You can speed this process up by popping them into the refrigerator or freezer as well). You’re also going to have extra chocolate left over; set it aside, you’ll use it later.

While chocolate on cookies is setting, make the marshmallow filling: In a medium bowl, beat butter and marshmallow crème at medium speed with an electric mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until fluffy, approximately 3 minutes.

Once chocolate on inside of cookies has set, take the cookies and pair them up in twos. Using a tablespoon as your scoop, portion out a generous spoonful of the marshmallow creme and place in the center of your bottom cookie. Take the top on and gently press it down so that the filling distributes itself evenly between the two. Place the cookie sandwich on  wire rack. Repeat until all of your cookies are filled.

Taking a small spoon or fork, dip it into the reserved melted chocolate and drizzle it on the tops of your cookie sandwiches into decorative designs and/or scribbles. Allow the chocolate on top to set before serving.  Note: these cookies are best kept refrigerated when not being eaten.   

Chocolate Chip Cookie Icebox Cake

CCC Icebox Cake6

Hey guys.

Greetings from the West Coast.

I made it to California on Sunday and have spent the last few days getting settled and doing some exploring of the area. I gotta say, Michigan this place is NOT. It’s sooooo different in so many ways.

CCC Icebox Cake5

The first most obvious difference is the climate. It’s the beginning of September which for Michigan would mean that very soon (if not already)the temperature would begin to drop and give way to autumn.  We also see our fair share of rain in the Mitten.

Well, I may have only been here three and a half days but I’ve checked the forecast for the next 10 and so far The Weather Channel says that there’s nothing but sunny skies ahead with the temperature in the upper 70’s and 80’s. The ‘heat’ here is even different. You feel it, but unlike in Michigan, Calif heat as I’ve experienced it isn’t oppressive/humid/muggy. There’s usually a breeze that comes up to temper the heat from the sun. It’s nice.

CCC Icebox Cake1

The city I’m living in was literally built in the middle of a desert valley, so at any moment, in just about any place you’re at, you can look off in the distance and see the tall, rolling mountains surrounding you. This may seem commonplace and un-extraordinary if you’re used to it, but I’m not, so I think it’s pretty awesome and beautiful.

CCC Icebox Cake3

Perhaps most importantly…OMG, there are SO many different restaurants/food options out here! Back where I’m from in Michigan we really only had a handful of independently owned restaurants/joints besides the major chains. Not the case out here. I’ve had to add the Yelp app back onto my phone just to be able to pinpoint the highest rated places around where we are (and there are plenty). I’m excited to be able to try them out on the days when I don’t cook and/or have leftovers in the fridge.

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As for today’s post, this is actually a recipe that I made a couple weeks before I made the big move. I figured that I would be busy both right before I left and that I would also need some time to get settled in the new spot before I made my first meal in the new apartment and tried to put together new photoshoots and posts. My instincts were correct and although I plan to start cooking in the new spot tomorrow, I do have several back-up posts ready to share just in case I don’t get to take pics and write up recipes.

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An icebox ‘cake’ is probably the easiest type of cake to make there is (even easier than a box cake mix), since in most cases there is no baking involved at all. Really all it involves is the layering of cookies, ladyfingers, biscuits or pre-made cake in between whipped cream/custard or some other kind of filling. The mixture is allowed to rest overnight in the fridge and the filling softens the base carbs so that they become soft and chewy; like a ‘cake’.

It’s a stupid easy technique that can result in stupid delicious results. Like this one I’ve made for you guys today.

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If you’re new to icebox cakes, then let me make a staunch recommendation to you: start with a chocolate chip cookie one. Why?

Well #1, everyone loves chocolate chip cookies. Ev-ery-one. And if they don’t, well…maybe you shouldn’t know them. Number #2, this chocolate chip cookie recipe that I use is extremely simple to follow and tastes delicious; however, it’s also perfectly fine to use store-bought ones if you’re not in the mood for baking them beforehand. And CCCs are something that can be found in just about any grocery store. The flavors here are no-frills and pretty up front; chocolate chip cookies are sandwiched between layers of vanilla flavored whipped cream,then topped with more whipped cream, melted chocolate, sprinkles and crumbled chocolate chip cookies.

Guys. I mean…need I say more? Just *look* at it, will you? And yes, I guarantee it tastes every bit as delicious as it looks.

Happy Fiesta Friday #136, where I’ll be sharing this cake co-hosted this week by Judi @ CookingWithAuntJuJu.

Chocolate Chip Cookie Icebox Cake

Cookie Recipe Courtesy of Land O’ Lakes



For the Cookies*:

  • 4 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups Butter, softened
  • 1 1/4 cups sugar
  • 1 1/4 cups firmly packed brown sugar
  • 2 Eggs
  • 1 tablespoon vanilla extract
  • 1 (12-ounce) package (2 cups)real semi-sweet chocolate chunks or chocolate chips

(Note: You can completely bypass this step and buy storebought chocolate chip cookies if you prefer. I’d just make sure I had about 20-30 total to fill the entire pan.)

For Assembly:

  • 4 cups cold heavy cream
  • 8 oz. cream cheese
  • 1/2 cup confectioner’s sugar
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1/2 cup semi-sweet or milk chocolate chips
  • funfetti sprinkles, optional


 Combine flour, baking powder, baking soda and salt in bowl; set aside.

 Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy.

Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.

Refrigerate dough for at least four hours, but preferably overnight.

Heat oven to 375°F.

Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. Bake 8-11 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.

Whisk the heavy cream and cream cheese together in a standing mixer using the wire attachment until soft peaks form. Add the confectioner’s sugar and vanilla bean paste/vanilla extract and continue to whisk until medium-stiff peaks form. Refrigerate until ready to use. (Note: make sure the cookies are COMPLETELY cool before beginning to assemble cake.)

Spray the bottom of a 9-inch springform pan with cooking spray. (You can use a regular 9 inch pan, you just won’t be able to remove the whole cake and will have to cut it out piece by piece when ready to eat)

Place one layer of chocolate chip cookies down in the bottom of the pan, breaking apart into pieces to fill in the gaps if need be. Spread a thick layer of the whipped cream (about 1 cup) over the cookies using a spatula to spread smoothly and evenly. Repeat to form about 3-4 more layers, ending with a layer of whipped cream on top. (You’re probably going to have leftover cookies; that’s totally fine.)

Cover with plastic wrap and refrigerate overnight.

Take 1-2 of the leftover cookies and crumble between your fingers. Spread the chunks of cookie over the top center of the cake in a small pile.

Microwave the semi-sweet or milk chocolate chips in a glass measuring cup or microwave-safe bowl. Drizzle the melted chocolate over the cookie crumbs, then add the funfetti sprinkles if desired.

Refrigerate one more time, 30-minutes to an hour, just until chocolate/whipped cream has set and hardened. Unclasp the spring from the pan and gently lift out. Cut into slices and serve.

Pane Bianco

Pane Bianco1

You guys ever take a look at where your life is at and think back to what it was like a year ago? I can’t be the only person who does that, right?

It’s nearing the end of August and more than once I’ve stopped and thought about what was going on in my life a year or so ago. This time last year, life was somewhat hectic as we were just on the cusp of my twin sister’s wedding. She was hella stressed out and me and my older sister (as joint maids of honor) were doing everything that we could to keep her as calm and ‘together’ as possible….which at times seemed like Mission Impossible.

(Sorry Jas. But you know I’m speaking truth.)

Pane Bianco2

Fortunately, everything with the wedding turned out just fine. It was a great day and honestly all of us are kinda amazed that one full year has already went by since it happened. Hectic, stressful situations can seem like a handful when you’re in them and a trick I always try to do for myself to make things easier is to just imagine myself on the other side of them a year in advance, looking back on it and thinking, “Yeah. I guess that wasn’t so bad. It all turned out fine.  (and hopefully, even great).”

This is relevant to the here and now because I’ve actually been running around like a chicken without a head for the past few weeks, which is a huge reason why I didn’t get the time to put up a post last week. Last year’s hectic/stressful/big to-do was my twin’s wedding. And this year, it’s the hectic/stressful/big process of a move. A rather big move.

2.361 miles, to be exact.

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I’m moving to California, y’all.

I’m moving to California. I’m moving to California. I’m moving to–

Sorry. I keep having to say it to myself more than once because (despite the fact that my flight leaves in less than ten days) it still just does not feel real to me. Excepting the first eight months of my life (when I lived on an Army base in Montana and I really don’t think that counts) I’ve never lived *anywhere* else but the Mitten State. And now, in typical Jess-fashion of extremes, the second place I’m going to live in in my entire life is clear across the country and a polar opposite place/climate/vibe. It’s pretty typical of my life.

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Newsflash you guys: moving across the country is a very trying and at times, exhausting undertaking. There’s a LOT of t’s to cross, even more i’s to dot and still more loose ends to tie up. Packing. Shipping boxes of stuff through the US postal service. Packing. Transporting a car. Packing. Pinning down just the right flight to take for traveling with a toddler (which is more complicated than it sounds.)

Oh yeah, and still more packing.

Needless to say in the midst of all the bustle and running around, I’ve needed to find effective means of staying calm, chilling out and avoiding the much less practical alternative of ripping all my hair out. Baking is a practical and effective alternative, I’ve found.

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I’m subscribed to King Arthur Flour’s email mailing list and towards the beginning of the month, they announced a series of Baking Challenges that they would do every month and share through a blog post. I knew from the time that I got the email and gave the recipe a look over that I would try it out for myself and I’ve already seen lots of you take up the challenge with outstanding results. Plus, baking is wildly therapeutic to me. It was good to take a time out in between cleaning out an apartment, and packing and shipping boxes to get in the kitchen for a few hours and do some DIY therapy.

Especially if said therapy involves carbs. That, I’m always down for.

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I’ll be honest: this isn’t the kind of recipe that I would’ve chosen to make by myself right off rip. I think it’s the first cheese bread I’ve *ever* made before, and the first time I’ve baked with sundried tomatoes, ever for sure.

I made very little modifications to this recipe. It really is just about perfect and easy to follow all on its own. My only change was to add one tablespoon of Italian seasoning to the dough to give it that extra ‘oomf’ of flavor, and the aroma that it creates while baking and even proofing is very reminiscent of an Italian restaurant or pizzeria. The flavors here are outstanding, even better than I’d expected. The basil perfumes throughout the entire loaf, giving it a mild kind of sweetness even though there’s no sugar, while the cheese that pokes through the top of the swirls forms a lovely brown crust on the top of the bread while the cheese tucked on the inside forms these lovely, meltey, ooey gooey pockets of yum. (And this is coming from someone that doesn’t even like cheese that much usually. That’s how good this is.)

So, am I glad that I took the KAF August Baking challenge? You betcha I am.

Happy Fiesta Friday #134. Now let’s all break Pane Biano together and have a great weekend.


Pane Bianco

Recipe Adapted from King Arthur Flour



For the Dough

  • 3 cups King Arthur Unbleached Bread Flour*
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 large egg, beaten
  • 1/2 cup lukewarm milk
  • 1/3 cup lukewarm water’
  • 1 teaspoon white sugar
  • 3 tablespoons olive oil
  • 1 tablespoon of Italian seasoning blend

For the Filling

  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil


In a small bowl, sprinkle the yeast over the lukewarm water, then sprinkle the white sugar on top of that. Let it sit for about 10 minutes, until the yeast is proofed and frothy.

In the meanwhile, combine the milk, egg, and olive oil together in the bowl of a standing mixer. Add the yeast mixture, then the flour, Italian seasoning and the salt. Knead using the dough hook attachment until you have a smooth and slightly sticky dough.

Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it’s doubled in size.

Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.

Gently deflate the dough. Flatten and pat it into a 22″ x 8 1/2″ rectangle. Spread with the cheese, tomatoes, garlic, and basil.

Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.

Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.

Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8;” pinch the ends together to seal.

Cover and let rise in a warm place until double, 45 to 60 minutes.

While the loaf is rising, preheat the oven to 350°F.

Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.

Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.