Kitchen Sink Cookies

This recipe is called "Kitchen Sink" cookies as a play on using everything "plus the kitchen sink" in the batter. "Kitchen Cabinet" cookies would also be a fitting name. When I first made these cookies, I literally emptied out every chip, chunk, and tidbit out of my baking cabinet and added them to my cookie batter. I particularly enjoy the little chewy pockets that the marshmallows create, the crunch of the toffee, and decadence of the chocolate. Feel free to add any ingredient of your choosing, including the kitchen sink.

Kitchen Sink Cookies

2 sticks unsalted butter, at room temperature
1 C. dark brown sugar, packed
1/2 C. granulated sugar
2 large eggs
1 tsp. natural vanilla extract
2 1/4 C. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1/2 C. peanut butter chips
1/2 C. toffee chips
1/2 C. mini-marshmallows
2 C. semisweet chocolate chunks or chips, or your favorite chocolate

Preheat oven to 350 degrees. Cream butter until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter. Add eggs, l at a time, and mix until thoroughly blended. Add vanilla extract and mix at low speed to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended. Mix briefly at medium speed until completely combined. Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold. Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.

'Tis the Season for Gingerbread Milkshakes

While I was pregnant with my oldest daughter, my husband and I were practically Red Robin groupies. We frequented the restaurant about twice a week, never less. Once Christmas time came around, we encountered the Gingerbread Milkshake. Knowing we'd spend far more money than would be acceptable on this delicious treat, I decided to start surfing the Net to find it's secret. After diving into a few recipes, I played with the ingredients until I found a match for my own tastebuds. I, now, make large batches of milkshakes and throw in an ingredient here and there until it tastes just right. Hope you enjoy this season pleaser year round!


Gingerbread Shake

1½ oz. Gingerbread Syrup (I bought a large bottle from Starbucks.)
2 oz. Milk
2 Tbsp. Graham Cracker crumbs
14 oz. Vanilla Ice Cream
1 gingersnap cookie
Whipped Cream

Blend syrup, milk, ice cream, and 1 Tbsp. graham cracker crumbs. Pour into glass. Top with whipped cream, remaining graham cracker crumbs, and a gingersnap cookie.