Lemon Crinkle Cookies

I love food and I love to find a new recipe and play with it until I am satisfied with the results. I found this recipe through pinterest (big suprise I know) and I tweeked it a bit. I think the original is a great cookie, I just needed them to be more lemony - cuz if its called lemon then I like it to be LEMON. So I increased the lemon zest and lemon juice. I also think that they come out with a crispy, chewyness with the mixing and baking process changed a bit. As with all my recipes, they are a work in progress and I hope you like this variation a great cookie.

Makes 3 dozen cookies ( I used a black handle #30 cookie scooper).

1c butter
2c granulated sugar
2 eggs
1T lemon zest
2T lemon juice
1/2t salt
1/2t baking powder
1t baking soda
3c All purpose flour
1/2c powdered sugar for rolling cookies in prior to baking

In a small bowl combine flour, salt, baking powder and baking soda, whisk and set aside. In a mixer cream sugar and butter until light and fluffy, then add lemon zest, lemon juice mix until combined, scrape bowl. Then one at a time add eggs until combined, scrape bowl. Slowly add flour mixture in 3 parts. Mix until dough just comes together.

Sift powdered sugar on a plate or shallow bowl then scoop cookies and roll in powdered sugar and place on cookie sheet with parchment or silicone mat. No need to flatten cookies. I placed mine all on one sheet to start and put them in the freezer for 15 minutes. Then took them out and placed them 12 to a sheet to bake. Bake at 375 degrees for 12-16 minutes. Until just lightly browned.

Let cool and enjoy!

Hearty Chicken Noodle Soup

One of my favorite hobbies is cooking. My love of food and recipes has been reignited with my new found Pinterest and "pinning" recipes. I found a recipe on the Food Network which served as my inspiration in creating this soup. It is a hearty soup with great flavors and good for those winter days. Serve with a fresh crusty loaf of bread. 

Soup takes about 2 hours from scratch, or just over an hour if you do a few items ahead in the week in conjunction with other cooking. 


Earlier this week I made chicken with another meal, so I cooked an extra boneless skinless chicken breast. I then shredded it to include in this soup.

First I precooked the noodles to al dente - or still firm (just cooked so that they do not get mushy once in the soup) and I ran cold water over them to stop the cooking. You could also cook these along side the broth if you have two pots, then combine just before serving.

Serves 4-6 (depends on how big of bowls you use)

8oz package of the no-yolk egg noodles 
5-6oz chicken breast, cooked and shredded
1T olive oil
1 shallot, minced
1 clove garlic, minced
2 stalks celery, diced
10 baby carrots, diced (2 med reg. carrots)
1t kosher salt
1/2t fresh cracked pepper
1t dried oregano, smashed in palms of hand
1-32oz low sodium, chicken stock
2-32oz low sodium, chicken broth
1/2 bunch of fresh parsley, chopped

In a large soup pot over medium heat add olive oil to a hot pot, then add shallots, carrots and celery. Add dry herbs and salt and pepper. Let veggies "sweat" for about 5 minutes or until they begin to become translucent, then add garlic. Cook for one more minute stirring constantly, then add broth and stock. Allow to simmer for 30-60 minutes. 

Add noodles, chicken and parsley 10 minutes before serving.