Life Is Good

Life Is Good

Saturday, May 23, 2015

TX Sheetcake Cookies

Do not make these if you're dieting!
For the Cookies
  • 1/2 cup butter, room temperature
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/3 cup flour
  • 1/2 cup semi-sweet chocolate chips, melted
For the Icing
  • 1/2 cup butter
  • 2 Tablespoon cocoa powder
  • 3 Tablespoon milk
  • 2 and 1/2 cups powdered sugar
For the Cookies
  1. Preheat oven to 350° Fahrenheit
  2. Line baking sheet with parchment or silicone mat, set aside.
  3. In a large bowl beat butter and sugar together until light, about 2 minutes.
  4. Add egg and vanilla and continue mixing until incorporated.
  5. In a separate bowl, mix together baking powder, salt and flour.
  6. Slowly add dry ingredients to butter mixture and mix on low.
  7. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  8. Add melted chocolate directly to bowl of cookie dough and mix until combined
  9. Scoop out dough in Tablespoon-sized mounds, roll into ball, and place on baking sheet.
  10. Bake for 7 minutes. They will still be very soft on the inside. Do not overbake!
  11. Transfer to a wire rack to cool.
For the Icing
  1. Add butter, cocoa powder and mile to medium saucepan and heat over medium heat, whisking until melted together.
  2. Remove saucepan from heat and whisk in powdered sugar.
  3. Pour icing over cookies. Allow icing to set before serving.
Recipe from Kylee’s Kitchen

Thursday, May 14, 2015

Rainy-day Saturday cookies


  •  1/2 cup shortening
  •  1-1/3 cups packed brown sugar
  •  2 cups all-purpose flour
  •  1/2 teaspoon baking soda
  •  1 teaspoon ground cinnamon
  •  1/2 teaspoon ground cloves
  •  1/2 teaspoon ground nutmeg
  •  1/2 teaspoon salt
  •  1 cup diced fresh or frozen rhubarb
  •  1 cup chopped pecans
  •  1 cup raisins
  •  1/2 cup flaked coconut

  Savings in Salt Lake City, UT 84119  Change Zip

Nutritional Facts

1 serving (2 each) equals 252 calories, 12 g fat (3 g saturated fat), 12 mg cholesterol, 120 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.
  2. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks. Yield: 3 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Book Club Read

I'm Proud of You: My Friendship with Fred RogersI'm Proud of You: My Friendship with Fred Rogers by Tim  Madigan
My rating: 4 of 5 stars

Read this with a highlighter in hand. There are so many great quotes and thoughts throughout.  This book is very tender and sweet. And it really made me think about men and feelings and emotions. I don't know many men like these two. They openly expressed their love for each other and they weren't even family! I also questioned Tim's anger/depression. It appears that it was a mental illness rather than truly a life traumatizing childhood.

The book became most meaningful as it applied to Steve's experiences. I recommend this book for men and women and for those who are going through their own "furies."

View all my reviews

My Family

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Christmas in OH

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Harvest 2015