Thought of the Day
When joy is habit, love is a reflex.
December 11th 2025
Chocolate Peanut Butter Cookies
These soft, chewy cookies are sure to be a hit at holiday gatherings, or as a classic wintry dessert.
Ingredients
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 36 chocolate kisses, unwrapped
Instructions
1. Preheat and prep
Preheat the oven to 375°F and line baking sheets with parchment paper.
2. Mix the wet and dry ingredients separately
In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy. Mix in the egg and vanilla until fully combined. In a separate bowl, whisk together flour, baking soda, and salt.
3. Make the dough
Gradually mix the dry mixture into the wet mixture until a dough forms. Roll the dough into 1-inch balls, then roll each ball in granulated sugar and place 2 inches apart on the baking sheet.
4. Bake
Bake for 8–10 minutes, until the edges are lightly golden but centers stay soft.
5. Top the cookies
After taking the cookies out of the oven, immediately press a chocolate kiss into the center of each warm cookie. The cookie will crack slightly around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. Enjoy
Serve and enjoy this wonderfully nostalgic dessert.
December 10th 2025
Thought of the Day
When you get tired, learn to rest, not quit.
Vegetable Soup
This classic vegetable soup is warm, cozy and perfect for chilly nights. Enjoy it this way, or modify with your favorite veggies.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 zucchini, sliced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper, to taste
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh or frozen)
- Optional: 1 cup cooked pasta, rice, or white beans
- Optional garnish: fresh parsley, grated parmesan, or a squeeze of lemon
Instructions
1. Sauté the base
Heat the olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft. Add the garlic and cook for about 30 seconds until fragrant.
2. Add the veggies
Stir in the carrots, celery, potato and zucchini. Cook for 5 minutes, stirring occasionally.
3. Build the soup
Add diced tomatoes, vegetable broth, basil, oregano, thyme, salt, and pepper. Bring to a gentle boil.
4. Simmer
Reduce heat, cover, and simmer for 20–25 minutes until all vegetables are tender.
5. Finish and serve
Stir in the green beans, corn, and any optional pasta, rice, or beans. Simmer for 5 more minutes and serve warm. Then, curl up and enjoy this cozy meal!
December 9th 2025
Thought of the Day
Don’t compare your beginning to someone else’s middle.
Classic Crêpes
This breakfast is so delicious, it could also make a great dessert! Enjoy these classic crêpes with a filling of your choice.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Filling Ideas:
- Nutella & strawberries
- Powdered sugar & lemon juice
- Cream cheese & berries
- Bananas & chocolate syrup
- Whipped cream & caramel drizzle
Instructions
1. Mix the batter
In a mixing bowl, whisk the flour and salt together. Then add the eggs and milk, whisking until smooth, and whisk in the melted butter, sugar, and vanilla.
2. Prep the stove
Let the batter rest for 10–15 minutes for the best texture. Then, heat a nonstick skillet over medium heat and lightly butter it.
3. Cook the crêpes
Pour about ¼ cup of the batter into the pan and immediately swirl to spread it thin. Then, cook for 30–45 seconds until the edges lift and the bottom is lightly golden. Next, flip and cook the other side for about 20–30 seconds. Repeat with the remaining batter.
4. Create your filling
Now for the fun part! Stuff the crêpes with your filling of choice and enjoy your easy yet decadent breakfast.
December 8th 2025
Thought of the Day
Don’t rush when you are faced with difficulties.
December 7th 2025
Thought of the Day
“Courage is going from failure to failure without losing enthusiasm.” – Winston Churchill
December 6th 2025
Thought of the Day
Have order without confusion and show compassion on others.
Baked Soft Pretzels
This warm, chewy baked soft pretzel recipe is quick, easy, and the perfect salty snack.
Ingredients
- For the Dough
- 1 ½ cups warm water (110°F)
- 1 tablespoon sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons melted butter
- 1 tablespoon vegetable oil (for bowl)
- For the Baking Soda Bath
- 10 cups water
- ⅔ cup baking soda
- For the Topping
- 1 large egg, beaten
- Coarse salt (pretzel salt or sea salt)
- 2 tablespoons melted butter (for brushing after baking)
Instructions
1. Activate the yeast
In a large bowl, mix warm water and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
2. Make the dough
Add salt, melted butter, and flour to the yeast mixture. Mix until a dough forms, then knead on a floured surface for 5 minutes until smooth. Place dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled.
3. Preheat the oven
Preheat oven to 450°F.
4. Shape the pretzels
Divide dough into 8 equal pieces. Roll each into a 20–22 inch rope and twist into pretzel shapes.
5. Baking soda bath
Bring 10 cups water and baking soda to a gentle boil. Drop each pretzel into the water for 20–30 seconds, then remove and place on a parchment-lined baking sheet.
6. Egg wash and salt
Brush each pretzel with beaten egg. Sprinkle generously with coarse salt.
7. Bake and enjoy
Bake for 12–15 minutes until deep golden brown. Brush with butter right out of the oven and enjoy!