Cherry Chocolate Chip Cookies

These are lovely chocolate chips cookies bursting with cherries with a slight orange twist. My family and I (mainly me) are eating a cookie per day for dessert. I’ve been seriously addicted to cookies ever since eating a lactation cookie daily after giving birth. These cookies are festive and especially nice to enjoy for the holidays! We had them for dessert for Thanksgiving! 😊

Time: 35 minutes
Yield: 2 dozen large cookies


  • 1 cup dried tart cherries
  • 2 cups orange juice
  • 1.75 cup or 3 ½ sticks of unsalted butter, at room temperature
  • 2 cups brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp baking soda
  • 1 cup chocolate chips


  1. Boil cherries and orange juice in a pot and cook until most of the juice has evaporated. Set aside and let it completely cool.
  2. Preheat oven to 350°F with racks in the middle. Lay enough parchment paper to cover baking tray.
  3. In an electric mixing bowl, cream butter and sugar until completely blended. Add eggs and vanilla extract then mix until incorporated. It should look creamy.
  4. Add flour, salt, and baking soda and mix well until there are no more flour streaks. Gently stir in chocolate chips and boiled cherries.
  5. Gently make golf sized balls from the dough and spread out the dough so they’re not too close to each other on the baking tray.
  6. Bake the cookies for 13 minutes or until they’re a light golden color. Let them cool completely and enjoy!

Apple Cider Bundt Cake

For most people, Fall is about pumpkins and apples. I love drinking a nice cup of apple cider along with eating piping hot fresh apple cider donuts. Our family buys a whole gallon of Honeycrisp apple cider (our favorite apple!) every Fall. This Apple Cider Bundt Cake is a great snack or dessert to enjoy during the Fall season especially with its warm spices and lovely apple taste. You can compliment a slice of apple cider cake with a warm cup of apple cider, hot chocolate, or tea. Warm large sweaters, a comfortable blanket, and a good book also makes a nice addition! 😊

Yield: 1 Large Bundt Cake
Time: 50 minutes


  • 8 TBSP unsalted butter, at room temperature
  • 1 cup brown sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 container of 4 oz apple sauce
  • 2 ½ cup flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup apple cider


  1. Preheat the oven to 350°F.
  2. In a large bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) together well and set aside.
  3. In an electric mixer, beat butter and sugar until light and fluffy for about 2-3 minutes on medium-low speed. Add 1 egg at a time, beating well after each egg. Beat in vanilla extract and apple sauce.
  4. Alternate stirring in flour mixture and apple cider in 3 separate batches. Make sure all ingredients are well mixed.
  5. Pour batter into bundt pan. Bake for 35 minutes or until a toothpick comes out clean from the center of the cake. Let the cake completely cool and enjoy!

Gluten Free Chocolate Chip Cookies with Almond Flour

I’ve been trying to eat less gluten by trying an elimination diet due to health reasons. It’s been a really difficult and slow process as I love baked goods! I’ve visited some gluten free bakeries in the area and tried to bake my own goods with almond flour. Unfortunately, it’s not the same as the fluffy bread I grew up with but I’m really trying to improve my health. The first gluten free recipe that I tried was chocolate chip cookies like the first recipe I posted on this website! It’s surprisingly fluffy for a cookie but I think it’s tastier than the baked goods I’ve tried at the gluten free bakeries and a lot cheaper!

Yield: 12 cookies
Time: 20 minutes


  • 2 TBSP unsalted butter, at room temperature
  • ½ cup brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips


  1. Preheat oven to 350°F with racks in the middle. Spread enough parchment paper to cover a baking tray.
  2. In an electric mixer, mix butter, sugar, egg, and vanilla extract until creamy.
  3. Add flour, baking soda, and salt and mix until well combined.
  4. Stir in chocolate chips.
  5. Scoop and form dough into 12 small balls and gently flatten.
  6. Bake the cookies for 9 minutes or until the edges are golden brown. Let it cool and enjoy!

Pumpkin Baked Oatmeal

I’ve been eating oatmeal nearly daily for the past few months. I love the health benefits of oatmeal and it seems to be one of the few breakfasts that my whole family can enjoy together. My mother nowadays likes to eat avocado, banana, and fruits for breakfast. Chai likes to eat a western style breakfast including bread and pastries. Oatmeal is a wonderful compromise for my family to enjoy since it’s nutritious, gluten free, and full of fiber. I love to top our oatmeal with cinnamon, golden flaxseed meal, pumpkin seeds, and raw honey.

This was my first time baking oatmeal instead of cooking it on the stove. It’s an extremely easy recipe! This dish can be enjoyed for breakfast or as a healthy snack. It has a nice aroma due to the spices and fruit while its sweetness is enhanced with dates. If you would like it a tad sweeter, then I suggest drizzling it with raw honey.

Yield: 8 servings
Time: 45 minutes


  • 1 ripe banana, mashed
  • 2 cups pumpkin puree
  • 2 large eggs
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2 ½ cup rolled oats
  • ¼ cup brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 tsp baking powder
  • 4 large medjool dates, chopped
  • Optional: pumpkin seeds to decorate


  1. Preheat oven to 350°F with racks in the middle. Spray a large baking pan with oil.
  2. Mix the wet ingredients (banana, pumpkin, eggs, milk, and vanilla extract) until well combined.
  3. Add the dry ingredients (rolled oats, sugar, spices, salt, baking powder) and mix well.
  4. Stir in the dates. Pour batter into baking tray. Optionally decorate with pumpkin seeds.
  5. Bake for 35 minutes and serve warm.

Honey Lemon Cake with Almond Flour

This is a wonderful cake to enjoy by itself or with some lovely tea. I really liked eating this cake because it’s so soft and moist. It’s also sweetened naturally with honey instead of only using sugar. I would rate this cake as one of the best cakes I’ve made! I used Greek yogurt flavored with real fruit instead of plain yogurt. Then I topped it with more yogurt and fruit before serving. It came out delicious and there was not a crumb left! 😊

Yield: 9 inch round cake
Time: 45 minutes


  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • 2 large eggs, at room temperature
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 TBSP lemon juice
  • Zest of 1 lemon
  • 1 cup Greek yogurt flavored with real fruit
  • 1 ½ cup cake flour
  • ¾ cup almond flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt


  1. Preheat oven to 350°F with racks in the middle. Spray oil on the bottom and sides of a 9 inch cake pan.
  2. In an electric mixer, mix butter and sugar together until fluffy. Add eggs and mix until well combined.
  3. Add honey, vanilla extract, lemon juice, lemon zest, and yogurt and mix until well combined.
  4. Mix together cake flour, almond flour, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture into the wet ingredients while mixing at the lowest speed.
  5. Pour the batter into the cake pan and bake for 30-35 minutes or until it’s golden brown. A toothpick should come out clean when inserted in the middle of the cake. Let it cool completely before serving.