Gingerbread Butterscotch chip cookies

At the beginning of November, I found out about The Great Food Blogger Cookie Swap from Love&OliveOil, one of the event founders, blog post. It sounded like such a wonderful idea that I signed up and started brainstorming ideas.

The plan was that I would make 3 dozen cookies and send a dozen to 3 different bloggers. I would also receive a dozen cookies from 3 more bloggers thus creating a great cookie exchange network.

As I started coming up with ideas, this one stuck in my head. A gingerbread flavored cookie with the texture similar to a chocolate chip cookie but with butterscotch chips instead. It sounded like the perfect combo of traditional and simple yet creative and fun. I experimented on my roommates (of course) and deemed the cookie a success.

After Thanksgiving, I baked the real deal to be mailed cookies, and purchased these bags and containers to send them in.

Off my cookies went to Nettie at Moore Or Less Cooking, Stacy at Every Little Thing, and Shannon at Dinner or Dessert. My little cookies  went all across the country!

I also started receiving my cookies shortly after and want to thank Renee at Kudos Kitchen, Mercedes at Satisfy my Sweet Tooth, and Adrienne at Food, Family, and Vino for their delicious treats!

Delicious “Rocks”,

from Kudos Kitchen

Triple Chocolate Mint Cookies,

from Satisfy my Sweet Tooth

and Hazelnut Almond Biscotti!

from Food, Family, and Vino

To see everyone who participate in the exchange and their recipes, check out this link later this week!

Gingerbread Butterscotch Chip Cookies
Makes about 5-6 dozen cookies

1 cup butter
1 cup sugar
1 cup brown sugar
1 T vanilla
2 T molasses
2 eggs

3 cups flour
1 T baking soda
1 T salt
1 T  ground ginger
1 T Cinnamon
1 cup butterscotch chips

Preheat oven to 375 degrees. Beat together butter and sugars. Add vanilla, molasses, and eggs and mix well.

Mix flour, soda, salt, ginger, and cinnamon together. Add to wet mixture and stir until just combined. Fold in chips.

Scoop 2 tablespoon sized (or as desired) dollops onto lined, sprayed, or non-stick baking sheet. Bake for about 8-10 minutes until deep golden brown. (It’s hard to tell because of their gingerbread color but don’t let them burn!) Let cool 2 minutes on pan, remove and cool completely.


The Grilled Cheese Challenge

Happy October!

Let the Grilled Cheese Challenge Commence!

One of my favorite foods has to be grilled cheese. It’s not my favorite in the sense that I eat it every day (though I’m about too) but that it’s a delicious comfort food that can be dressed up or down. It can put on high heels and go out on the town or curl up on the couch in sweats and watch t.v. That is, if it was a real person, which it is not.

Regardless, there are so many different things you can do to a grilled cheese that I came up with this challenge. For a month, Oct. 1 to Oct 31st, my roommates and I will eat a grilled cheese once a day every day. It can be for lunch, for dinner, a snack, or heck, even for breakfast. But the grilled cheese must be consumed.

Our starting cheeses: Mozzarella, good ol' American, Jarlsberg, Sharp Cheddar, Muenster, and Gouda

Now, for any contest there have to be some rules. So as follows:

  • A grilled cheese consists of bread and melted cheese in some manner. It can involve various other toppings but those two ingredients must be there.
  • It can be made in the toaster oven or on the stove.
  • A half of grilled cheese counts… so does a bite (but only in emergencies)
  • You can have one freebie day (again, for emergencies)
  • You must take as many pictures of the different grilled cheeses made to document this experience.

I’m excited and ready to start. There is nothing more fun to me than something competitive and involving food. But I was a little nervous up until today about this challenge; however, when I bit into my sandwich at lunch, I knew it was a good idea… for now at least. 🙂

I’ll try and post the different sandwiches we make but not everyday. And I will keep you updated on our progress.


So today’s grilled cheese is:

Gouda with kale and tomato on homemade bread (which I’ll share later!)

It was so delicious I wanted more.


Autumn is one of my favorite seasons. The cool chill in the mornings as you sip your steaming hot cup of coffee. And what better to have with your coffee than a tasty crunchy slice of biscotti.

Biscotti was on of the first baked items that I ever ventured out on my own to create. Cookies were easy peasy but biscotti, now that was an adventure. As a ninth-grader, I googled a recipe and experimented on my own despite my mother’s worried glances into the kitchen. But to both our surprises, biscotti is pretty simple if not a little time intensive and absolutely delicious.

So as I start this blog, I want to share with you one of the first recipes I ever tried that remains my go-to recipe. The recipe that never fails and is always satisfying.

Chocolate Chip Biscotti

(adapted from Recipe GoldMine)

2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Lightly grease a cookie sheet.

Combine flour, sugar, chocolate chips, baking powder, baking soda and salt. Whisk together eggs, lemon juice and vanilla extract and add to dry ingredients. Mix well. Divide dough in half. Shape each portion into a 10-inch log about 5 inches wide. Place logs about 4 inches apart on cookie sheet. Bake for 25 to 30 minutes until lightly browned.

Cool just enough so that the logs can be handled.

Cut each log diagonally into 1/2 inch slices. Lay the slices on an ungreased cookie sheet. Bake for 10 to 15 minutes until dry and crisp.

Let cool before eating (or nibble on a slightly warm one) and store in airtight container.

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Welcome to FoodNook!

Hi! I'm Kristina and a college student who loves food, eating, fitness, and variety of other fun things! I have a combined love of food and fitness and trying to balance it all into my busy life. FoodNook is my way of documenting my experiences and adventures in navigating healthy living on my own and trying out new things.