This post should be titled “How to completely negate an 8 mile run in one minute.”

Before these life-changing cookies, I could take it or leave it when it came to Nutella. It’s probably the only thing I could watch Ivan eat off a spoon and be content to just watch. I am aware that there is a World Nutella Day, so there’s clearly a very devoted following, including my usually apathetic about sweets husband. I think it’s just because I am not a huge fan of hazelnuts, but anyway, let’s stop talking about why I didn’t care for it and talk more about why I am now reformed.

These. Cookies. Are. Ridiculous.

Ridiculous.

The crackly outer crust with the complex chocolate-ey smooth and chewy center smacked with gobbers of milk chocolate is pretty unbeatable. This was the best reward for a run I’ve ever had.

For the Recipe, click here:

Nutella Chip Cookies

Sneak Peak: We are headed to Utah this weekend for another round of snowboarding! I will be making a Moussaka ahead of time to pop in the oven after a powdery day on the slopes. Stay tuned…

I’m doing flips about these cookies. They are reason #399 why I adore Ina Garten and the way she says “Isn’t that just grEAAt?” about everything and anything. That woman knows how to work it in the kitchen, that’s no debate.

Everyone I work with is crazy about ginger…It’s all ginger tea and ginger pills. You would assume we are a bunch of geriatrics right? Let’s be honest, ginger isn’t a toddler’s favorite food. I’m scared to say that I am getting older and have fallen in love with ginger in all forms.

But THIS has got to be my favorite form…cookies that are slightly crisp on the outside and gooey and chewy on the inside with an amazing snap from the crystallized ginger pieces. Ina was right when she called this the Ultimate Ginger Cookie. Give it a try. It will make you feel like it’s Christmas.

For the Recipe, click here:

The Ultimate Ginger Cookie

I don’t think there are many things as wonderful as this cake. My mom made this in the summer growing up and my family went wild when she pulled out her blue flowered sauce boat filled with luscious lemon creme fraiche. Every time I make this cake, I think of sitting out on the screened porch, flowers in bloom, someone swinging in the hanging glider and salty hair from the beach. It’s got summer written all over it.

I actually hesitated a bit to share this recipe because it feels like a family heirloom… our little secret. But then I thought, that’s silly because this is just too good not to become a family staple in your house!

For the Recipe, click here:

Mamika’s Blueberry Cake with Lemon Creme Fraiche