Hi! I'm Lindsay and welcome to my page! I was born and raised in New Jersey, which is where I currently reside with my husband Justin, and our two dogs, Leo and Penelope.

Growing up food was always a big part of my life. I spent most of my childhood in the kitchen baking all sorts of sweet treats, thinking about my next meal, and to this day I will always save room for dessert!

I graduated from the French Culinary Institute in 2005 with a degree in Pastry Arts, and have worked in some of New York City's most prestigious restaurants.

I started this blog to share all of the delicious recipes that I have created over the years.

Thanks for stopping by!

Flourless Peanut Butter Toffee Cookies

Flourless Peanut Butter Toffee Cookies


The lack of flour really enhances the flavor of the peanut butter in these cookies. I find that brands like JIF, Skippy, and Peter Pan work best for this recipe. I made this recipe years ago for a friend of mine who is gluten free, she was working at the Saveur test kitchen at the time and featured this recipe on their website on my behalf. I decided to add crushed up heath bar to them this time around and make them even more delicious!

Flourless Peanut Butter Toffee Cookies

231 g smooth peanut butter

115 g granulated sugar

100 g brown sugar

1 egg

1/2 tsp vanilla extract

1 tsp baking soda

1/4 tsp salt

200 g heath bar, crushed up

Line a baking sheet with parchment and preheat the oven to 350 degrees.

In a medium size bowl cream the peanut butter and sugars together.

Add the egg, vanilla, baking soda, and salt and mix until combined.

Form dough into rounds using about 1 tablespoon for each cookie. Press the top of each cookie into the crushed up toffee pieces.

Place on baking sheet about 2 inches apart and bake for 7-10 minutes.

Cool cookies 10-15 minutes before removing from the sheet pan.


Aperol French 75

Aperol French 75

Aperol Spritz Mocktail

Aperol Spritz Mocktail