Soft and Crunchy Tacos

Hi, it’s Jenn, from Eat Cake For Dinner.  I am so excited to be here sharing a recipe with you while Kristy enjoys spending time with her new baby boy.  Do you follow her on Instagram?  How gorgeous is her whole family . . . right!!!
Having a new baby means you don’t have a lot of time to make dinner, but everyone has got to eat.
My family eats a lot of tacos.  They are fast and easy and perfect for a busy weeknight.  At times, it is nice to switch things up with a two layer version.Besides, if half the family likes crunchy shells and half likes soft shells, give them all what they want.   A soft shell and crunchy shell held together with creamy refried beans.Taco night just got better :)
You might also like:
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Cilantro Lime Chicken Fajitas with Mexican Slaw

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream


Soft & Crunchy Tacos
  1. 1 Lb. lean ground beef
  2. 1/2 c. finely chopped onion
  3. 2 (8 oz.) cans tomato sauce
  4. 2 Tbl. fresh cilantro, chopped
  5. 1 Tbl. ground cumin
  6. 1 tsp. garlic powder
  7. 1 tsp. chili powder
  8. juice of 1 lime
  9. salt and pepper, to taste
  10. 8-10 crunchy taco shells
  11. 8-10 soft flour tortillas
  12. 1 can refried beans, warmed
For serving
  1. sour cream
  2. chopped lettuce
  3. Feta cheese
  4. diced tomato
  5. chopped cilantro
  1. Brown ground beef in a large skillet over medium heat. Add the onion and saute for a few minutes or until tender. Add tomato sauce, cilantro, cumin, garlic powder, chili powder and fresh lime juice. Season with salt and pepper, to taste. Simmer for 5 minutes. If mixture starts to look too dry, add 1 or 2 Tablespoons of water and stir to combine.
  2. If your flour tortillas are much larger than your crunchy shells, use a pizza cutter and cut them down to size. Spread refried beans over soft flour tortillas and fold around the crunchy taco shells. Fill with meat filling and top with desired toppings. Makes 8-10 tacos.
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Thanks Jenn for sharing today! My family will totally love these tacos! 

Pumpkin Chocolate Chip Bundt Cake

Thank you Lindsay from Life Love & Sugar for sharing this yummy Pumpkin Chocolate Chip Bundt Cake today!

Pumpkin Chocolate Chip Bundt Cake |

Hey everyone! I’m Lindsay from Life, Love and Sugar where I blog about all things sweet. I’m so excited to be visiting today while Krissy is enjoying time with her new baby boy. I don’t have kids yet myself, but everyone around us is starting to pop ‘em out and from what I hear, they keep you pretty busy. :)

Since I have a particular love of all things cake and all things pumpkin, I thought I’d share this Pumpkin Chocolate Chip Bundt Cake with you today. Pumpkin Chocolate Chip Bundt CakeI’m always excited for pumpkin season to arrive – it’s absolutely one of my favorite flavors. And it goes so well with chocolate. I’ve been combining the two like crazy this year – Pumpkin Chocolate Brownie Cheesecake, Pumpkin Chocolate Chip Cookie Sandwiches, the list goes on. 

One of the things I love about bundt cakes is how easy they are to put together. Unlike a layered cake, once you bake it and top it with some glaze or icing, it’s ready to go!

Pumpkin Chocolate Chip Bundt CakeThis particular cake is super moist and totally delicious. I didn’t want to stop eating it. Unfortunately I had to. I couldn’t possibly eat everything I make – I’d blow up like a balloon! So instead I pawned it off on my co-worker and his kids. They loved it too! It apparently became a bribing tool for the weekend to get the kids to do their homework. Whatever works! :)

Pumpkin Chocolate Chip Bundt Cake
for the cake
  1. 3 cups flour
  2. 1/2 tsp salt
  3. 1 1/2 tsp baking soda
  4. 1 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/2 tsp cloves
  7. 1 cup oil
  8. 1 1/2 cup sugar
  9. 2 eggs
  10. 1 1/3 cup pumpkin puree
  11. 1 1/2 cups chocolate chips
for the icing
  1. 4 oz cream cheese
  2. 1/4 cup butter
  3. 2 1/2 cups powdered sugar
  4. 1 tsp maple extract
  5. 1-2 tbsp water or milk
  1. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
  2. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves and whisk until combined.
  3. Combine oil and sugar in another large mixing bowl and mix until well blended.
  4. Add eggs one at a time and mix until combined after each addition.
  5. Add dry ingredients alternatively with the pumpkin, beginning and ending with the dry ingredients. Mix well after each addition.
  6. Stir in chocolate chips.
  7. Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
  8. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
  9. When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
  10. Add powdered sugar and maple extract and mix until smooth.
  11. Add 1-2 tbsp of water or milk until you get the right consistency.
  12. Pipe or spread icing onto cake.
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Slow Cooker Chicken Fajita Dip

slow cooker chicken fajita dip

This Slow Cooker Chicken Fajita Dip has everything you love about fajitas melted together into a thick and creamy, super cheesy dip.   Chicken, bell peppers, onions, corn.  With a combination of sour cream, cream cheese, AND Pepper Jack Cheese.  Serve it with chips or even roll it up inside corn or flour tortillas for a super tasty game day appetizer.  

I like to first cook the chicken in the slow cooker in a little bit of soda (Dr. Pepper or Root Beer) mixed with a packet of fajita seasoning.  Once the chicken has cooked, I shred it and add all of the other ingredients.  If you want to save time you can use cooked chicken and put it all in the crock pot until it’s heated and all the cheese is melted! 

Slow Cooker Cheesy Chicken Fajita Dip | Sweet Treats and More

 A few of my friends and I have teamed up with Hamilton Beach to bring you some show-stopping Slow Cooker Game Day Recipes!  The best part of game day for me is definitely the food– I love any good reason to get together with friends to sit around and eat some grub.  Take a peek at what we’ve made…I promise you’ll find something to add to your next game-day menu.  

Hamilton Beach collage 3

Slow Cooker Chicken Fajita Dip
  1. 3 chicken breasts (or 7-8 tenders), thawed
  2. 8 oz Dr Pepper (or Root Beer)
  3. 3 bell peppers (any variety), seeded and diced
  4. 1/2 large onion, chopped
  5. 1 (8oz) package cream cheese
  6. 8 oz Pepper Jack Cheese, shredded
  7. 16 oz sour cream
  8. 2 packets Fajita Seasoning Mix
  9. 1 tbsp olive oil
  10. salt and pepper
  1. Place the chicken in the bottom of your slow cooker.
  2. Sprinkle one packet of fajita mix evenly over the chicken and pour the 8 oz. of Dr. Pepper in. Cook for for 3-4 hours on high (4-6 on low) or until chicken is cooked through.
  3. Remove the chicken, drain and reserve the juices. Shred the chicken and set aside.
  4. Heat a large saucepan with 1 tbsp olive oil and sauté peppers and onions over medium heat until tender.
  5. Place chicken back in the slow cooker. Add peppers and onion, frozen corn, the cream cheese (cut into one-inch cubes), shredded pepper jack cheese, sour cream and 1-2 tablespoons fajita mix from the second packet. (add more if desired) Stir to combine.
  6. Cover and cook on high for 20-25 more minutes until cheeses are melted, stirring occasionally.
  7. If the dip seems too thick, stir in a little of the reserved juice from the chicken (or just use chicken broth) to get the consistency you'd like. The juices the chicken cooked in will add great flavor!
  1. Time saver: you can skip cooking the chicken in the slow cooker, just use a rotisserie or cooked chicken, sauté the peppers and onion, then place everything in the slow cooker at the same time and cook on high until cheeses are melted and heat through.
Sweet Treats & More

Slow Cooker Cheesy Chicken Fajita Dip | Sweet Treats and More

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Honey Garlic Glazed Wings - The Recipe Critic

Coconut Mango Sticky Rice

Thanks to my friend Aarean from The Color Issue for sharing this Coconut Mango Sticky Rice today! Be sure to check out her blog — about all things colorful and creative!! 

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WAIT! Ok, before you judge this delectable treat let me just say it was one of the most delicious things my taste buds have had in…a while!I wish I could say I tried this for the first time while perusing the street markets in Bangkok…but instead it was at this mind blowing Thai food restaurant that our friends introduced us to. This place took Thai food to the next level; dare I say it has even become one of my favorites!

 photo IMG_0713.jpgSo back to the rice…It’s warm, sweet and soaked in coconut milk. If that doesn’t make you jump for joy…the soft mangos add a tangy and distinctive twist that’ll have you coming back for thirds and maybe fourths. If it doesn’t, well I guess we just can’t be friends :-).

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Here is the recipe and seriously don’t judge it ’til you taste it…I promise it’s a game changer. Plus, it’s kind of nice to change it up in the dessert department!

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Coconut Mango Sticky Rice
  1. 1 1/2 cups uncooked short-grain white rice
  2. 2 cups water
  3. 1 1/2 cups coconut milk
  4. 1 cup white sugar
  5. 1/2 teaspoon salt
  6. 1/2 cup coconut milk
  7. 1 tablespoon white sugar
  8. 1/4 teaspoon salt
  9. 1 tablespoon tapioca starch
  10. 3 mangos, peeled and sliced
  11. 1 tablespoon toasted sesame seeds
  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
  4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
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Pumpkin Spice Cookies

These Pumpkin Spice Cookies are so easy to make. They are a cake mix cookie recipe which makes them extra tasty!

Pumpkin Spice Cookies ...A Cake Mix Cookie Recipe
Hey there! I am Mandy from Mandy’s Recipe Box and I am happy to be here today sharing a delicious cake mix cookie recipe with you all. Congrats to Kristy on her new little boy! I miss those newborn days so much, so be sure to inhale that baby scent while you can, Kristy. And while she takes a much needed break from blogging to snuggle her baby, I have a great cookie for you.
Pumpkin Spice Cookies ...A Cake Mix Cookie Recipe
Pumkin cookies are everywhere. I love them just as much as the next person. I’ve made Oatmeal Pumpkin Chocolate Chip Cookies, Pumpkin Pudding Cookies and the good ol’ Pumpkin Chocolate Chip Cookies. And now I bring you Pumpkin Spice Cookies which is a fabulous cake mix cookie recipe. I love using cake mix in things besides making a cake. Like my Strawberry Chip Cookies. Be sure not to overbake these or they will turn crunchy. I used pumpkin spice extract that I found at Walmart, but you can also use Pumpkin Pie Spice.
Pumpkin Spice Cookies (from a cake mix)
  1. 1 box Spice Cake mix
  2. 1 tsp baking powder
  3. 2 eggs
  4. 2/3 cup vegetable oil
  5. 1 tsp pumpkin spice extract or pumpkin pie spice
  6. 1 1/2 cups chocolate chips
  1. Heat oven to 350.
  2. Mix together the dry cake mix and baking powder.
  3. Add the eggs, oil, extract or spice, and mix.
  4. Add the chocolate chips and mix again.
  5. Drop onto baking sheets lined with parchment paper or silicone mats.
  6. Bake 10-11 minutes. Make sure not to let them overbake.
  7. Store in an airtight container.
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Connect with me…
 —–Thank you Mandy for guest posting today!!—– 

Pear Crumble {for two}

Big thank you to Gerry from Foodness Gracious for guest posting today! I love Gerry’s photography style and this Pear Crumble looks incredible!
Pear Crumble from Foodness Gracious on
Hey everyone, I’m so glad to be guest posting for Kristy at a time when I know how busy she must be! Let me hear a congratulations on the birth of her new baby!
Having two kids of my own and being a stay-at-home dad, I know exactly how crazy family life can get. Blogging takes time but we wouldn’t do it if we didn’t love it, right? Sometimes though you have to have a few quick and easy recipes up your sleeve and crumble desserts are one of mine. You can use pretty much any fruit and it doesn’t even have to be ripe. Once you start cooking it down, it’ll be perfect by the time it’s finished baking.
Pear Crumble from Foodness Gracious on
For this crumble I used pears which are super tasty and still come under that “fall” dessert category. Cut the pears into big chunks and toss them with some brown sugar. Melt your butter and make the crunchy crumble topping and that’s pretty much it. I love making crumbles because they’re so rustic and have no way of looking perfect, no two crumbles will look the same! I’m also a big fan of adding fresh herbs to desserts. All it takes is a tiny amount to take it to a whole new level. I threw in some rosemary because I have two plants in the garden which won’t stop growing, but thyme and basil work great for sweet dishes too. I made two individual sized skillet crumbles but you could follow the recipe and use a larger 9 inch wide skillet. You may have to adjust the baking time slightly but when you see the sauce start to bubble and the crumble turn a nice golden brown, it’s done! I always serve my crumble warm with a dollop of good vanilla ice cream on top and watch it slowly melt through…yumm!
Pear Crumble from Foodness Gracious on
Pear Crumble (for two)
  1. Recipe- for two individual crumbles.
  2. 22 oz diced fresh pears (about 4)
  3. 1/2 cup brown sugar
  4. 2 tbsp butter
  5. 1/2 teaspoon chopped rosemary
  6. Topping-
  7. 1 cup all purpose flour
  8. 2 oz (1/2 stick) unsalted butter, cold
  9. 3 tablespoons brown sugar
  10. 1/4 teaspoon chopped rosemary
  1. Make the topping first by combining the flour, butter, brown sugar and rosemary in a bowl. Rub the butter through the flour with your fingertips until it becomes crumbly and looks like pea-sized chunks. Transfer to the fridge.
  2. Preheat the oven to 400 degrees.
  3. Place the pear chunks to a bowl and add the brown sugar.
  4. Toss well to coat the pear with the sugar.
  5. Place the skillets on the stove and add 1 tablespoon of butter into each skillet, let it melt and turn slightly brown.
  6. Divide the pear into both skillets and cook for about 5 minutes.
  7. Place the skillets onto a baking pan and divide the crumble mixture gently over the top of each pile of pears.
  8. Bake in the oven for about 35 minutes and the pears start to bubble and the crumble turns golden brown.
  9. Let rest for 5 minutes and serve with vanilla ice cream
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Peanut Butter & Jelly Cream Cheese Ball and $10,000 Kitchen Makeover Giveaway

One of the best parts of my job is being able to work with brands who support a positive cause.  Which makes me really excited to be partnering with Smucker’s Natural Fruit Spreads and the Mom it Forward Blogger Network to participate in the Smucker’s “Spread a Little Sunshine” campaign!  (I have been provided product and compensation for this post but as always, I’m here to share my own opinion!)Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

Smucker’s is giving one lucky winner a $10,000 kitchen makeover! Talk about a dream!  To enter the sweepstakes all you have to do is share how you “Spread a Little Sunshine.”  How do you pay it forward to people? Help people? Or just make someone’s day a little better? 

Share how you “Spread a Little Sunshine” at the following: 

For full details click here!

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

 Smucker’s has been spreading their own sunshine with their All Natural Fruit Spreads.  Have you tried them?  We always buy the All Natural Strawberry Fruit Spread (my four year old loves plain jelly toast and jelly sandwiches) but they have a variety of flavors, all made with quality ingredients from natural sources (and are non-GMO!!)  

To spread a little sunshine in my own way (with food, duh), I made this Peanut Butter & Jelly Cream Cheese Ball.  A peanut butter and jelly sandwich may be kid food, but it still one of my favorite things to eat.  It is reminiscant of childhood and makes me feel pretty good.  Dessert makes me  fee; pretty good too. So I created a sweet cream cheese ball, loaded with peanut butter and gobs of Smucker’s All Natural Strawberry Fruit Spread, studded with peanut butter chips:) 

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

It’s a feel good dessert that you should probably make and probably share with your friends.  So they can feel good too.  The gift of food (and drink) is just one small way I like to “spread a little sunshine.”  I hope dinner for a friend out of the blue, a warm plate of brownies, or a Route 44 Diet Coke from Sonic, makes their day like it does for me!

Peanut Butter and Jelly Cream Cheese Ball | Sweet Treats and More #spreadalittlesunshine #sponsored #smuckers

Enjoy and good luck!! 

Peanut Butter & Jelly Cream Cheese Ball
  1. 8 oz cream cheese, soft
  2. 3/4 cup peanut butter (I used crunchy)
  3. 1/3 cup powdered sugar
  4. 1/2 teaspoon vanilla
  5. 1/2 cup Smucker's All Natural Strawberry Fruit Spread
  6. 1 to 1 1/2 cups peanut butter chips
  1. Beat the cream cheese and peanut butter together. Slowly beat in vanilla extract and powdered sugar. Place spoonfuls of Smucker's All Natural Strawberry Fruit Spread throughout the mixture, gently folding in. You don't want it to be completely mixed in, but more "dotted" with jelly.
  2. Shaped into a ball and wrap in saran wrap and let chill for one hour in the fridge.
  3. Roll the ball in 1 cup peanut butter chips. Serve with graham crackers.
  4. *store in the fridge until ready to serve
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Pumpkin Spiced Kettle Corn

Pumpkin Spiced Kettle Corn | Sweet Treats and More #pumpkin #recipe #popcorn

This post is sponsored by Mazola® Corn Oil. All opinions are my own. 

Brett and I are popcorn junkies.  We make our own popcorn and kettle corn at home regularly.  It’s our favorite snack after dinner,  we almost always pop a fresh batch to go along with a tv show or movie we’re watching, or even football games.  We’ve also been known to sneak our own homemade kettle corn into the theaters and sporting events.  There’s no need to pay an arm and a leg for kettle corn when you can make it at home for next to nothing! 

Pumpkin Spiced Kettle Corn | Sweet Treats and More #pumpkin #recipe #popcorn

You can use any oil to pop your kernels in~ vegetable oil, olive oil, coconut oil, or even corn oil.   We usually use coconut oil to make our popcorn, but this time we swapped in Mazola® Corn Oil.  Corn oil is one of the heart-healthiest cooking oils you can use! It has a unique combination of healthy fatty acids and plant sterols which help lower cholesterol.  Surprisingly it has more cholesterol-blocking plant sterols than any other cooking oil (even 4X that of olive oil).

High Cholesterol runs in my family, so it’s important for me to pay attention to the products I’m cooking and baking with, and to make heart-healthy choices for my family!  {I’ve included  a nifty infographic below all about cholesterol and heart health!}

Corn oil can be used in any recipe calling for oil and is great for all of your grilling, stir-frying, cooking and baking! 

Pumpkin Spiced Kettle Corn | Sweet Treats and More #pumpkin #recipe #popcorn

This stuff is dangerously addictive! We ate through an entire bowl in just minutes.  It’s such a yummy fall treat! 

Pumpkin Spiced Kettle Corn
  1. 1/4 cup Mazola Corn Oil
  2. 1/2 cup yellow popcorn kernels
  3. 1/3 cup sugar
  4. 1/4 tsp pumpkin pie spice
  5. 1/4 tsp cinnamon
  6. 1/2 tsp salt
  1. Heat a large pot with 1/4 cup corn oil over medium to medium-high heat (depending on your stovetop)
  2. Place four of the kernels in the oil.
  3. In a small bowl mix remaining kernels, sugar, pumpkin pie spice, cinnamon, and salt together.
  4. Once the kernels in the pot pop add the kernel and sugar mix.
  5. Cover with a lid. Shake/slide the pot back and forth over the stove top to keep the sugar from burning (best not to do on a glass stove top). When there are two or three seconds between pops remove from heat and keep shaking until popping stops. Pour into a large bowl and let it cool, shaking or stirring occasionally to break up clumps.Or if using a whirly pop, turn the handle until there are two or three seconds between pops, kernels are all popped.
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Mazola Infographic_FINAL-10_6_2014

Peanut Butter Chocolate Soft & Chewy Crinkle Cookies

Hello to all Kristy’s wonderful readers! This is Lyuba from Will Cook For Smiles. I’m so happy to be entertaining you while Kristy is cuddling her brand new baby boy.

While I’m here, I want to share something dear to my heart…cookies!! I have some Peanut Butter Chocolate Soft & Chewy Crinkle Cookies for you and I hope you’ll give them a taste.

Peanut Butter Chocolate Soft & Chewy Crinkle Cookies 2 from

Like any other family, we have our favorite cookies. My son and I always go gaga over my soft and chewy crinkle cookies. We love them so much that I make them in all kinds of different flavors. On my site alone, I have them in Coconut Key Lime, Cotton Candy and Banana Pudding flavors. I also have them in chocolate peppermint and pumpkin flavors for my books. Phew…you can tell that these cookies are dear to us.

I recently got a couple extra jars of peanut butter from our local Whole Foods to try. You see, our favorite peanut butter hasn’t been available due to a recall and we’ve been scrambling to find something just as good in the mean time. Our friends at the store gave me some different brands to try because they rock! So I’ve been going a little peanut butter crazy in my kitchen and well, you can see some results here.

These cookies turned out fabulous! They are so soft and moist inside, it’s really a cookie heaven. If you’re a peanut butter/chocolate fan, you will light up over these cookies.

Peanut Butter Chocolate Soft & Chewy Crinkle Cookies 3 from

  • Peanut Butter Chocolate Soft & Chewy Crinkle Cookies
    1. 2-1/4 cups unbleached, all-purpose flour
    2. 1/2 tsp. baking soda
    3. 1 1/2 tsp. baking powder
    4. 1/2 cup creamy peanut butter
    5. 1/2 tsp salt
    6. 1 cup sugar
    7. 3 oz. cream cheese, room temperature, cut into small pieces
    8. 1/2 cup butter, melted and still warm
    9. 1 large egg, room temperature
    10. 1 Tbsp. heavy cream
    11. 3/4 cup chocolate chips
    12. 1/2 to 1 cup of powder sugar for rolling cookies
    1. Preheat the oven to 350 and line the cookie sheet with parchment paper.
    2. Place sugar and cream cheese in a large bowl.
    3. Pour warm butter over sugar and cream cheese and whisk until all combined.
    4. Add peanut butter and whisk until smooth.
    5. Add egg and heavy cream, whisk well.
    6. Add flour, salt, baking soda and baking powder. Mix with rubber spatula until completely combined (feel free to use your hand to mix the dough).
    7. Fold in chocolate chips until evenly distributed.
    8. Form 1-inch balls and coat them in powder sugar.
    9. Place the cookies on the baking sheet, leaving some space between them.
    10. Bake for 11 to 13 minutes.
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Peanut Butter Chocolate Soft & Chewy Crinkle Cookies from



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Graham Lawrence Denney

Graham Lawrence Denney|| September 29th, 5:02 pm. ||  8 pounds 8 onces and 21.5 inches  

baby graham newborns-2

This sweet boy arrived right on his due date!  I was induced last Monday (otherwise he probably would have cooked a little longer) and it was the best delivery experience I’ve had yet.  This was my second VBAC and it couldn’t have gone better.  I spent the day watching tv shows, napping, and talking with my husband.  It was actually a very relaxing day.  When it was finally go time, I pushed for ten minutes and he was here! 

Even with my third, I’ll never forget the overwhelming feeling of love for this sweet boy the second I saw him and held him in my arms.   

baby graham newborns-9

He’s a good mix of his brothers, but already has his own disposition and personality.  He sleeps pretty good now (after several nights of partying), and eats and poops like a champ.  He was back up to his birth weight just four days after birth!! Like I said, eats like a champ:)  We’re so happy to have him here! 

Thanks for all of of your well wishes and love!!