I just decided to pop out of the woodwork and let you all know that I LOVE cake. I had to share this blog with you because every cake on here looks so unbelievably tasty. As in, I’d like to buy the ingredients TODAY and make them all. Click here to begin the deliciousness.




How awesome does this look??

And believe it or not, it tastes even better. This pie is melt-in-your mouth amazing. And not only is it amazing, but it’s super duper easy, especially if you don’t bother making a pie crust from scratch. Honestly, the filling is the real star of this pie, so go ahead and buy refrigerated pie crust. Do it.

This is a Nestle recipe, which I came across on Our Best Bites. They have more and better photos than I do, so check it out if you want to drool at your computer. My favorite line of theirs which I have to repost:

You never know when you’ll need to take someone a cookie pie.

I see that now. True, so very true.

So without further ado, I give you the rich, delicious, knock-your-socks-off chocolate chip cookie pie.

Chocolate Chip Cookie Pie (Recipe found here)

  • 1 unbaked 9-inch pie crust, homemade or store-bought.
  • 2 large eggs
  • 1/2 C flour
  • 1/2 C white granulated sugar
  • 1/2 C packed brown sugar
  • 3/4 C real butter, softened (1 1/2 sticks) [Note: OBB emphasizes the importance of using real butter to avoid ending up with a runny pie. I used Imperial sticks because it was all I had, and my pie turned out just fine. So if you have those, you’ll be okay.]
  • 1 C semi-sweet chocolate chips
  • 1 C chopped pecans (optional)
  • Vanilla ice cream, or sweetened whipped cream for serving (if desired)
  • Chocolate sauce for serving (if desired)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes (mine only took 50 minutes) or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream and drizzle with chocolate sauce if desired.

Sincerest apologies for the terrible photo – but I figured a phone photo would be better than no photo at all.

This was SO good. I love muenster, and I have Annie of Annie’s Eats to thank for turning it into a scrumptious mac & cheese. Plus its near-ridiculous simplicity just made it that much better. It isn’t diet food by any means, with a cup of heavy cream, 8 oz of muenster cheese, and a buttery Ritz cracker topping, but it sure is worth the calorie splurge!

Muenster Macaroni and Cheese (Original recipe here)

  • 16 oz macaroni pasta
  • 5 Tbsp butter, divided
  • 1 cup heavy cream
  • 8 oz Muenster cheese, shredded
  • Salt and pepper to taste (Important – salt is hugely important in mac & cheese!)
  • ¼ cup Ritz cracker crumbs

Preheat the oven to 400˚ F.  In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.

Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl.  Warm the cream in a small saucepan or the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well.  Stir in the warm cream and the Muenster until the cheese starts to melt.  Mix in salt and pepper to taste.

Pour the mixture into a buttered 2-quart casserole dish (or in my case, a regular ol’ 9×13).  In a small bowl, melt the remaining 1 tablespoon of butter.  Mix in the cracker crumbs.  Toss with a fork to coat evenly with the butter.  Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

Bake until the sauce is bubbling and the topping turns golden brown, about 15-20 minutes.  Serve immediately.

Oh. My. Word.

I have to make this as soon as humanly possible.

Welcome Baby K!

Due to the long hiatus you probably assumed (if you don’t know me personally) that our baby girl finally made her debut 🙂

Kathryn Quinn waltzed into our life at 2:51 pm on December 19, 2010, weighing 8 lbs 5 oz and 19 3/4 inches long. What a doll she is! It sure has been a learning experience for us, but we’re taking it one day (or one sleepless night) at a time.

It is hard to believe she is now 7 weeks old! She has come with her own set of challenges, but we’re slowly learning what works for her and what doesn’t. Among other things, we have become swaddling experts.

I’m finally starting to get back into cooking, but it’s taken some time to feel up to making anything that isn’t already pre-cooked or frozen. So I promise to post some more recipes in the near future, but I wanted to at least give you all an update on what’s been going on at the Sharp house lately 🙂


I love eggs. Scrambled, hard boiled, over easy… doesn’t matter. We had breakfast for dinner the other night (one of my favorites), complete with biscuits, bacon, and scrambled eggs.

[Allow me to take a minute here and explain that YES that is a canned refrigerated biscuit you see in the photo… although I would have gladly made buttermilk biscuits from scratch, one of JW’s favorite things in the world is canned biscuits. So… every so often I oblige.]

Scrambled eggs are one of those things that should be easy that isn’t necessarily. Up until recently, I was always in the “low, slow heat, stirring frequently” camp. But I came across an article not too long ago that changed my thinking. They said no, in fact you should scramble eggs over a hotter temperature – medium to medium-high – and don’t stir too much, just every so often. I tried it and wow! SO much better! It’s not that the others were bad, per se, it’s just that the consistency was different. This way you actually end up with fluffy chunks of egg you can stab with a fork, instead of having to scoop up all the little egg bits.

Stabbable fluffy chunks are definitely preferable to scoopable little bits.

Maybe everyone else knew this but me. Maybe I’m slow to get on this wagon (this is very likely true). Either way, it sure has made a difference in breakfast time around here, regardless of whether that happens to be 7:00 AM or 7:00 PM.

On a different note, I have a new camera! It came in the mail yesterday… SO EXCITED!! I can’t wait to start using it. I just have to figure it out first… 😉


It’s officially chili weather! It’s taking a while for the cool weather to set in here, but we’re definitely enjoying lower temperatures.

I’ve made a few chili recipes in the past, but we always end up coming back to this one – it’s one we made up a while back, and it’s also ridiculously easy. You can easily double or triple it, freeze it if you need to, whatever.

I think I may make a BIG batch of this pre-baby to keep in the freezer, so we have it to eat later!

Favorite Chili

  • 1 lb ground beef
  • 1 can chili-ready tomatoes
  • 1 can Bush’s chili beans [or regular pinto beans]
  • 2 Tbsp chili powder
  • Water or broth as desired, to thin

Brown and drain ground beef. Add all other ingredients, stir well, and simmer 30 minutes. If a thinner consistency is desired, add water or broth (I use broth if I’m using regular pinto beans – but water if I’m using chili beans).

Great with cornbread, cheese, Fritos, sour cream… etc.