Chess Squares

I came across this recipe on Pinterest, and since Scott gave me the blessing to make other things for him beside cookies to take work, I thought I would go with a nice and easy bar cookie.  The recipe that follows seemed easy enough.

Original recipe is here: Apparently they are very close to the Gooey Butter Cake recipe from Paula Deen as well.

What You Need

1 box yellow cake mix

3 eggs

1 stick butter (melted)

8 oz cream cheese, softened

4 cups powdered sugar


And Here’s What You Do

Preheat oven to 300.  Grease a 9×13 pan.  Mix the cake mix, butter, and 1 egg together until combined.  Press the soft dough evenly into the bottom of the pan.

Please excuse my fingerprints!

Mix together the cream cheese, the powdered sugar, and the remaining two eggs.  Pour evenly on top of the crust in the pan.

Lovely and creamy!

Bake for 40-50 minutes or until the top is golden.


What I Did

I was about halfway through pushing the crust into the pan when I realized that this recipe is almost identical to Scott’s recipe for “Chewy Cheese Cookies”.  Really the only thing that is missing is the nuts.  So, I made him the same cookies that he makes for people all of the time.  So much for trying something completely new!



They didn’t look identical to the chewy cheese cookies in that they resembled cheesecake just a little bit more.  Scott says they are really good, but a bit sweeter than the cookies that he makes.  He also doesn’t use as much sugar as his recipe calls for.  They are also a bit gooier than his cookies.  But really, they are both fantastic!

Oh yum!

He said that he would also like to wait until they cool completely and see if they set up a bit more.  I guess we’ll see if they last that long!


Until Next Time,

Peace, Love, and Cupcakes


Gluten Free Chocolate Chip Cookies

First off, Happy Blog Anniversary to me!  Everything But the Cupcake is one year old today!  And it all stems from a dear friend suggesting that I should start blogging everything that I was making.  I originally promised to have something new on here every week, come hell or high water.  But, everyone knows that you make plans, and then God laughs at them!

So, May 15th was National Chocolate Day.  When I found that out a work, all other evening plans got put on the back burner because I was determined to celebrate the day with a batch of good old fashioned chocolate chip cookies!  I joyfully recalled that I had a bag of mini chocolate chips (I nearly always have them now), and I just knew that I had all other ingredients.

Yeah, not so much.

Somehow, I’d run out of flour down the road, and it didn’t even occur to me to jot that down or remember that I needed to buy some.  So, what to do when you don’t have ingredients?  You improvise.  I’d found decent success with the gluten free peanut butter cookies, so what resulted was me messing about with that recipe.  And the results were so delightful!

What You Need

1 cup peanut butter

1 cup sugar

2 eggs

2 cups chocolate chips

And Here’s What You Do

Preheat oven to 350.  Mix together peanut butter and eggs until fluffy.  Add sugar and combine thoroughly.  Mix in chocolate chips.  Drop by heaping tablespoons onto a cookie sheet, and bake for 10-12 minutes.

What I Did

I used my cookie scoop to make these pretty uniform and smallish.  And I am still making my way through the natural peanut butter that we bought last week (I went to Whole Foods again.  It was tough not buying everything).


I was truly shocked at how good these cookies are.  Sure, the other GF peanut butter cookies I made were good, but these really taste as if they are just small regular chocolate chip cookies!  I really don’t taste the peanut butter in them at all.


I’ve noticed that my cookie sizes have dramatically shrunk since I started this.  I used to make huge cookies, some that might not even fit in your hand.  I scoffed at the number of cookies that a recipe said that it made (I was never able to achieve that number).  But you  know, I am enjoying having the smaller cookies.  I feel that I am able to enjoy one without completely blowing my new healthier diet.

I know, it’s a complete departure from my “I make cookies the size of Texas” mentality from a while ago.  But, live and learn!


Until Next Time,

Peace, Love, and Cupcakes!

Peanut Butter Freezer Bites

Life’s been a little out of sorts lately, so I haven’t had the time for baking that I have in the past.  But, hopefully things have settled for a while, and I can get back to regular posting!

I found this recipe a while back, and I was very intrigued by it (of course I was!  It’s peanut butter and chocolate, for cripe’s sake!)  But, the only downfall was: it uses coconut flour.  And there’s only one place that I can think of in Orlando that might have coconut flour.  Whole Foods, here I come!

 Let me tell you about my obsession with Whole Foods.  I love it there. Scott loves it there.  We are like two kids in a candy store when we go.  We just wander up and down the aisles, looking at all the cool stuff that Walmart and Publix don’t sell.  I wish it was closer to our house.  I would stop there every day.  Literally EVERY DAY.  Just to buy granola, or a gluten free baking mix, or something.  Like an addict in need of a hit.

 Okay, so I found the coconut flour in the baking aisle (along with every other flour that I’ve ever read mentioned in a recipe), and I have a confession to make.  I had to test it, just to see if it actually tasted like coconut.  So, I took the teeniest little bit of it to taste.  After it proceeded to suck all the moisture out of my mouth, I was left with a pretty pleasant coconut flavor.  Yes, I ate flour.  I’m not ashamed to admit it. 

Original Recipe found here:

 What You Need

½ cup peanut butter

1 tsp coconut flour

1 tsp honey

1  tsp vanilla

Pinch sea salt

2 tbp chocolate chips

 And Here’s What You Do

Mix peanut butter, honey, vanilla, and sea salt together.  Add coconut flour and chocolate chips.  Roll into bite sized balls.  Store in freezer.

 What I Did

So, being fresh out of peanut butter, I naturally had to buy some at Whole Foods.  And we are not talking the regular creamy version. We are talking the natural creamy version that all the liquid separates out of.  So, before any assembling of the peanut butter bites occurred, stirring had to happen in the peanut butter.  Out comes the trusty polka-dot straw.


Looks like a smoothie!  Insert straw and go!


That’s better.

The recipe also didn’t make very many of them, so I doubled it.  It still didn’t make a lot.



Umm, not sure if I completely like them or not.  They taste a little bit like frozen cookie dough, I guess.  I was thinking that they would taste better than they did. Perhaps if they were just a little smoother, they would be better.  However, I did find them to be a little on the dry side.