Easy sugar cookies and Utah love from Revolutah

I am hosting a giveaway with Revolutah over on my other blog (Giveaway HERE)  and they were kind enough to send me this adorable cookie cutter to show off. What better way to show my Utah pride than with some delicious cookie love?

Sugar cookies are the easiest cookies to make and you can really do anything with them. Sprinkle on cinnamon and sugar, drizzle chocolate, add sprinkles,  whip up some colorful frosting or pipe on pretty designs, the possibilities really are endless.  These cookies are a breeze to whip up and roll out very nicely without getting sticky.

Use any cookie cutter you can dream up but if you are a lover of all things Utah, like myself, then head over to Revolutah and pick one of these gems up for yourself!

What you need

  • 3/4 C unsalted butter
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 teaspoon almond extract ( or vanilla)
  • 2.5 C flour
  • pinch of salt

How to make it

  • preheat oven to 275
  • Cream together butter and sugar
  • add eggs and vanilla and whisk together well
  • in a separate bowl mix together flours, baking powder and salt
  • slowly add flour mixture until it all comes together
  • put in the fridge for at least a half hour
  • separate into 3 balls
  • roll out one ball at a time and cut out your cookie shapes
  • sprinkle with sugar and bake for 8-10 minutes until  light brown on the edges
  • eat up!

Chocolate, coffee crunch bars

When you need chocolate you NEED chocolate so it’s always a good idea to store some for those days when the craving hits hard. This is one of those recipes born out of desperation, during a particularly fierce chocolate craving I gathered up some baking supplies and whipped this up. To my surprise ( and relief) these bars came out amazing and are now my new favorite treat.

This recipe makes quite a lot especially if you cut them into  2 inch squares. Store them in a bag in the freezer for emergencies  but remember to hide them behind the veggies so no one else eats them.
What you need

  • 1 c dark chocolate chips ( Or carob to make this vegan!) plus a handful for good luck
  • 1/2 c coconut oil
  • 6 cups rice krispies cereal, you can get it in bulk at Winco for so cheap!
  • 1 heaping tablespoon of fine ground coffee, espresso grind is best
  • coarse sea salt

How to make it

  • Melt chocolate and coconut oil together
  • in a big bowl mix together  rice krispies , ground coffee and melted chocolate mix until mostly coated
  • throw in your handful of chocolate chips for good luck
  • press into a baking dish lines with wax paper.  I used a deep baking pan for bars but you can do a baking dish for thicker slices.
  • Using a sheet of wax paper, press your bars into the dish gently to help it all stay together
  • sprinkle with a pinch of sea salt
  • put into the freezer for half hour to an hour until hardened
  • cut into pieces and devour!

Cream of Broccoli soup


I told you i’d be back! Ok, it took a bit longer to get back into the groove than I expected but  with thesun shining and warmer weather on the way I am feeling inspired to get back to creative cooking! Enjoy this first recipe back!

Nothing warms the soul after a long day in the snow quite like a ‘sticks to your ribs’ kind of soup. In the winter I am always craving creamy soups but I don’t really want to spend a lot of time cooking and canned soup is out of the question, yuck!  I came up with this easy and quick recipe that really hit the spot and best of all it uses some local  Utah ingredients that really add a little kick.

This recipe takes under half hour to make,  less than 20 if you don’t have one kid hanging on your leg and one spilling glitter in the living room. You can use regular old cheddar or Colby jack but if you really want to add some local flavor you simply must use Beehive’s ‘Big John Cajun’ cheese.

*If you are feeling adventurous add a couple of  cups of cooked macaroni and convert this recipe into creamy broccoli mac n cheese!


  • 3 tbsp real butter
  • 3 tbsp flour
  • 3 cups milk
  • 1 extra large head of broccoli or 2 medium
  • 1/2 c shredded Big John’s Cajun cheese from Beehive Cheese or 1/2 C regular cheese
  • 1 tsp cajun seasoning
  • 1 all natural chicken/veggie bullion or sub 1 cup of milk for chicken/veggie broth


  • In a sauce pan melt butter over med heat
  • add flour and mix
  • cook for a few minutes, stirring constantly to remove flour taste
  • add milk and broth/bullion and whisk together until smooth and flour is all dissolved
  • add cheese and stir until melted together
  • chop head of broccoli into tiny pieces, peel stem and dice into pieces (or omit if you don’t like the stem)
  • Cook for about 10 minutes at a slow boil, whisking frequently to keep bottom from sticking
  • serve and top with shredded cheese, yum!