If you guys know anything about your Smart Cookie Cook, then you know I have a borderline-obsession with french fries. Naturally, there is only one thing in the world better than crisp, golden, deep-fried potatoes, and that’s crisp, golden, deep-fried potatoes covered in mounds of melted cheese. I’m talking about cheese fries, and I mean business.

Cheese fries are no joking matter. You can’t just serve some sad fries with a side of neon-orange “cheese” sauce dispensed from a machine; you’ve got to have great fries topped with real cheese. Some of the best cheese fries I’ve ever had are covered with real mozzarella cheese; no fake sauce crap or unnecessary garnishes. The fries are cooked to golden perfection and the cheese is beautifully melted. It’s delicious.

Unfortunately, I can’t for the life of me get good cheese fries in CNY. Thus, in order to satisfy my cheesy potato needs, I had to make my own. So I deep-fried my own fries, topped them with real cheese, and finished them with fresh herbs and garlic to create an Italian take on this cheesy classic. The french fries are perfectly cooked thanks to a double-deep frying; they’re soft and tender inside but crisp and golden outside. The blend of Italian cheeses melts perfectly with those golden taters, and is further complimented by aromatic herbs and garlic. It’s wonderfully flavorful, but beautifully simple.

Real cheese, homemade french fries, and flavor that processed cheese sauce can’t touch. Don’t settle for soggy fries, fake cheese, or bland taste; make these deliciously indulgent, crispy, cheesy Italian Cheese Fries at home. Experience what good cheese fries are supposed to taste like, and settle down with finger food at its finest.

A Few Tips Before You Get Cooking:

1. You can use canola oil, vegetable oil, or peanut oil for the fries.
2. Keep it simple and use straight-up mozzarella if you like.
3. Fresh herbs would make these babies even better. Try basil or oregano.
4. Don’t be afraid of the fryer! It’s really not difficult or scary. Once you try it, you’ll never go back!
5. Serve with marinara sauce if you like.
6. Frying the fries twice allows them to cook until tender during the first fry and turn golden brown and crisp during the second fry. Just one frying session can leave your fries over-cooked on the outside while still hard on the inside.

Italian Cheese Fries
By The Smart Cookie Cook

Ingredients:

• 5 russet potatoes, peeled
• vegetable oil or canola oil, for frying
• kosher salt, to taste
• 2 tsp. fresh garlic, minced
• 1 cup mozzarella cheese or Italian blend
• 2 tsp. Italian seasoning

Directions:

1. Fill fryer with oil to fill line and preheat to 350 degrees F. Slice potatoes into fries just shy of 1/2-inch thick. Use a paper towel to blot out as much moisture as possible. The drier they are, the crisper they’ll get.
2. Pre-fry the french fries in batches for 5 minutes, just until fork tender, not golden. This is a pre-fry step that will cook the fries tender. You will fry them up crisp in the next step. Lay cooked fries on a baking sheet lined with paper towels to absorb grease. Sprinkle with salt to taste.
3. When ready to eat the fries, preheat fryer to 400 degrees F. Preheat the oven to 400 degrees F as well. Fry the french fries in batches until golden brown and crisp, about 7 minutes. Lay finished fries on a baking sheet lined with paper towels.
4. Once all the fries are finished, line a baking sheet with aluminum foil. Spread the fries out in a single layer. Sprinkle garlic over fries evenly. Top with cheese and herbs then bake for 10-15 minutes, or until cheese is melted and bubbly. Enjoy.

So I’ve just got to ask, where did this week go? I feel like it was just Mother’s Day yesterday, when in reality, that was a whole week ago (speaking of which, make sure you check out my tribute to Mother Cookie, aka the woman who makes this site possible). Maybe it was all the delicious food this week that made it seem like it went by so fast.

Let’s review, shall we?

1. Mini Rainbow Sugar Cookies w/ Vanilla Glaze
   Soft, colorful, and bite-sized.
2. Garlic Bread Pizza
   Super cheesy pizza w/ a garlicky, herbilicious crust.
3. Butternut Squash & Kale Pizza
   It’s as delicious as it is pretty!
4. Spinach Artichoke Nachos
   Love spinach dip? Love nachos? Now you don’t have to choose.
5. Copy-Cat Confetti Cake Blizzards
   Dairy Queen has nothing on these homemade frozen treats.

Also, make sure you don’t miss the how-to video for making my Mini Rainbow Sugar Cookies. I’m throwing a party in the kitchen!

Despite the awesome eats this week, not everything was smooth eating.

You see, I was assigned the task of baking my friend’s birthday cake for her surprise party. I was honored, and happy to do so. However, I did not expect the catastrophes that would befall me in doing so.

I spent all day last Sunday baking the actual cake. I doubled an already ginormous chocolate cake recipe so that there would be plenty for everyone. This made for extra hard mixing and ridiculously long baking times in a oven where I can only fit one pan at a time. That was not the issue though. The cakes came out beautifully.

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The problems arose when I decided to freeze the cakes in order to keep them fresh until my friend’s birthday party, which was Tuesday. I covered ‘em up good, popped ‘em in the freezer, and went on my merry way.

Imagine my horror when I returned to the freezer the next morning to find that the door had been left ajar the entire night. The first thing I saw was the mini-pond accumulating on my basement floor, and then the steady stream of water dripping from the shelves. All of the food was soaked. Panic-stricken, I retrieved my container of cake from the now thawed freezer and apprehensively lifted off the lid.

“Please don’t be ruined, please don’t be ruined,” I whispered.

Here’s the bad news: the top layer of cake was completely saturated and discolored like a sad soaked sponge. It was ruined. The good news is, I was able to salvage the bottom layer since the top layer had shielded it from the water. The even better news is that these layers of cake were so thick that I was able to cut the salvageable one in half to create two, normal-sized layers. I wasn’t happy to have to waste so much cake, but I was glad I at least had something useable, since I did not have the time to bake another cake.

Moral of the story: make sure your freezer door is closed all the way.

Everything did work out in the end though. I made a beautiful raspberry-filled chocolate cake with fudge frosting. It was delicious, and everyone loved it. Phew!

This week was actually full of parties. I had my friend’s party Tuesday, my father’s party Wednesday (happy 50th, Dad!), and on Friday, I had a pizza party at my house. But we’re not talking just any old pizza party; this was a guilt-free pizza party. I made personal pizzas for everyone, and they each got to customize their toppings. We all indulged in the cheesy goodness, but we didn’t have an ounce of guilt after. Impossible? I think not. You’ll see just how I did it later this week!

And on a not so healthy note, these cheesy taters will be making an appearance. I have one thing to say about them: YUM.

What did your week look like in food? What was your favorite thing you had to eat? Did you have any kitchen catastrophes like mine?

See ya on Monday!

Dairy Queen, why must you taunt me?

You know I love you, but this long-distance relationship is hard. Not having a DQ within driving distance brings me daily heartbreak, but then you go and rub salt in my wounds by flaunting your latest tantalizing Blizzard of the Month all over my television (side note: WHY do they show commercials for places nowhere even remotely near your area? I’m looking at you, Sonic!). For the month of May, Dairy Queen dished out a Confetti Cake Blizzard.

Seriously, kill me.

I was both elated and distraught the second I saw the ad. On the one hand, what an awesome Blizzard flavor! Who doesn’t love birthday cake-flavored goodness? But on the other hand, it dawned on me that I had no travel plans for the month of May, and therefore would probably never get to try the Confetti Cake Blizzard.

Cue the violins.

Dairy Queen, from the way you treat me, I don’t think you realize that I’m your biggest fan. Not having you here in CNY has been rough, but every time I step out of the area, I go ridiculously out of my way to see you. Lord help the poor individual driving the car if we should pass a sign foretelling a Dairy Queen at the next exit.

I guess my point is, how can you hurt someone who loves you so much? Either give me a DQ, or don’t taunt me with your deliciousness. I grew up with you, Dairy Queen, and you’ll always be number one in my heart. But in the words of Jewell, “These foolish games are tearing me apart.”

I had two options: consume a Confetti Cake Blizzard or die. The way I see it, since death was not okay with me, the only thing left to do was make Homemade Confetti Cake Blizzards. This is where I must mention that you should really hire me, Dairy Queen. Because my homemade version of your treat was FREAKIN’ AMAZING.

I’m still getting over it: the super creamy and smooth vanilla soft serve studded with fluffy vanilla cupcakes and sweet frosting. Sweet Jesus, they were good. But how did I achieve soft serve at home? Simple! I just made my favorite vanilla ice cream in the ice cream maker as per usual, but instead of popping it into the freezer to firm up before eating, I served it straight out of the machine while it was still so soft, creamy, and airy. Basically, the stuff that comes straight out of the ice cream maker IS soft serve. Mind blown.

Then, my friends, you simply stir in whole chunks of delicious, soft vanilla cupcakes, and viola! You’ve got the most amazing frozen confection your mouth will ever experience. I can’t compare it to the real thing since I haven’t tried it, but I feel confident saying this is just as good, if not better. In fact, I’ve talked to a few people who tried the real Blizzard and weren’t crazy about it. So maybe I’m better off with my homemade one…

A Few Tips Before You Get Cooking:

1. It’s really not necessary to make homemade cupcakes. As long as you have a decent grocery store, you can get some pretty delicious ones from their bakery.
2. You’re going to have to work fast when the soft serve come out of the ice cream maker. It stays firm pretty long, but if you dilly dally or go crazy mixing in the cupcakes, it will melt. Remember, these are Blizzards, not milkshakes!
3. Sprinkles make everything better!
4. Serve with a red plastic spoon if you really want to feel like you’re at DQ.
5. Got extra? Just store it in an air tight container and pop it in the freezer. You can take it out and let it soften when you’re ready for another or pop it into the blender to speed up the softening process. Or, if you don’t wan to wait at all, eat it as is like Confetti Cake Ice Cream!
6. Freezing the mixing bowl before stirring the ice cream together with the cupcakes keeps the ice cream from melting.

Homemade Confetti Cake Blizzards
Adapted from Cusinart

Yield: about 8 servings

Ingredients:

• 1 cup whole milk
• ¾ cup granulated sugar
• pinch salt
• 2 cups heavy cream
• 1 tablespoon + 2 teaspoons pure vanilla extract
• 8 vanilla frosted vanilla cupcakes, chopped into chunks
• sprinkles, for garnish

Special Equipment: ice cream maker

Directions:

1. Make the soft serve base:  In a medium bowl, use a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. When ready to make the blizzards, put a large mixing bowl into the freezer to chill. Then pour the ice cream mixture into an ice cream maker and churn according to manufacturer’s directions, about 20 minutes. It should be soft and creamy like soft serve. Immediately remove the chilled bowl from the freezer and pour the ice cream into the bowl. Gently fold in the cupcake chunks, but don’t over mix. Divide between bowls or cups, top with sprinkles, and enjoy immediately. Store extra ice cream in the freezer in an air-tight container for up to two weeks.

You know what the problem with dip is? It’s too much effort. How can you expect me to pick up a chip AND submerge it into the dip just to eat it? I want my delicious dip already slathered onto the chips so I can proceed straight to chowing down. That’s why nachos are awesome. They’ve got all the good stuff already piled on, so all I have to do is grab and go. The convenience of nachos inspired me to turn my favorite dip ever into handheld nacho form: Spinach Artichoke Nachos.

These loaded up babies have all the melty, ooey, gooey, creamy, cheesiness of spinach artichoke dip slathered right on top and baked until hot and bubbly. The sauce is thick, creamy, and flavorful. But we also have to bring in the spiciness that nachos characteristically bear. So, I add some kickin’ Rotel tomatoes and pepper jack cheese. That little bit of added heat really gets the flavor party going. So, you get delicious spinach artichoke dip plus the easy eating of spicy nachos, all in one awesome app. The only hard part about eating ‘ it is finding the chips because they’re buried in so much cheesy goodness. Don’t worry; the excavating is totally worth it.

Love creamy spinach artichoke dip? How about spicy nachos? Now you don’t have to choose. Get all that heavenly, cheesy perfection in one bite.

Nom, nom, nom.

A Few Tips Before You Get Cooking:

1. If you want to scale back the spice a bit, use mozzarella or parmesan cheese in place of the pepper jack.
2. Make sure you dry the spinach out good. You can also save yourself some time by taking it out of the freezer in the morning so it can thaw during the day.
3. These chips are awesome for appetizers, party eats, and movie nights.
4. If you just want to enjoy traditional Spinach Artichoke Dip, I have the best recipe EVER right here.

Spinach Artichoke Nachos
By The Smart Cookie Cook

Ingredients:

• 2 tbsp. butter
• 1 tsp. minced garlic
• 3 tbsp. flour
• 2 cups heavy cream
• 1 12-oz. package frozen spinach, thawed, drained, and squeezed dry with a towel
• kosher salt, to taste
• 1/2 can artichoke hearts, drained and chopped
• 1 can Rotel tomatoes, drained
• 1-2 cups pepper jack cheese
• 1/2 bag tortilla chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread nachos out in an even layer.
2. In a medium sauce pan, melt the butter over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Whisk in the flour until completely free of lumps. Let cook for one minute, whisking constantly. Whisk in the cream until free of lumps. Cover and let simmer until thickened, about 5 minutes. Do not boil.
3. Turn off heat and stir in spinach, artichokes, and salt. Pour the mixture evenly over the chips. Top with tomatoes and pepper jack cheese (use more or less cheese to taste).
4. Bake chips for 10-15 minutes or until golden brown and bubbly. Enjoy!

It’s kind of funny looking, isn’t it? This Butternut Squash & Kale Pita Pizza looks more like a work of art than it does food. You have to admit though, it does appear quite intriguing. The harvest orange of the squash and the fresh green of the kale compliment one another beautifully. But those gorgeous colors aren’t all this “pizza” has to offer; it’s delicious too. I know it seems a bit out of the ordinary, but once you take a bite, you’ll realize how beneficial it is to branch out every now and then.

I love the sweetness that oven-roasting induces, so the first thing I did when preparing this colorful meal was roast the squash and garlic up good. I added the kale during the last couple of minutes, which wilted it down and crisped it up slightly like kale chips. Then I pureed the squash and garlic with just a few drops of olive oil until smooth and creamy. Think mashed potatoes, but with squash. I had to stop myself from just eating the sweet roasted garlic and squash puree all on its own.

Once I got myself under control, I spread the puree onto a pita, topped it with light mozzarella cheese, and baked it until the pita was golden brown and the cheese was good and melted. The crowning touch was a handful of the crisp kale. Then I sliced it up and happily devoured the whole thing. But I had not an ounce of guilt since this is so darn good for me between the squash, the kale, and the whole-wheat pita.

Open up your mind to this pita pizza and experience the guilt-free bliss induced by the harmonious flavors and textures. Sweet, creamy squash with roasted garlic, crisp kale, and melted cheese all aboard a convenient handheld crust. How could you go wrong? Don’t hesitate another moment; make this pita pizza for yourself and be utterly amazed by the total tantalizing experience.

A Few Tips Before You Get Cooking:

1. Don’t like squash? Sweet potatoes would work just as well.
2. Double, triple, etc. the recipe as necessary to feed a family. This is a great weeknight meal.
3. Parmesan cheese works equally well in place of the mozzarella.

Butternut Squash & Kale Pita Pizza
By The Smart Cookie Cook

Ingredients:

• 2 cups chopped butternut squash (the smaller you chop, the quicker it’ll roast)
• 3 cloves fresh garlic
• kosher salt
• pepper
• 1 generous cup fresh kale, roughly chopped
• 1 whole wheat 60-calorie pita (like Joseph’s)
• 1-2 tsp. olive oil
• pinch red pepper flakes
• 1 light mozzarella cheese stick (like Sargento) OR 2 tbsp. parmesan cheese

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil & spray with nonstick cooking spray.
2. Spread the squash and garlic out in an even layer. Lightly spray the squash with nonstick cooking spray. Sprinkle with salt & pepper to taste. Roast for 10 minutes then stir and add the kale. Roast for another 5-10 minutes, or until kale is wilted and squash is tender. Leave oven on.
3. Meanwhile, pull the cheese into strings. Chop until it resembles the size of shredded cheese. Set aside.
4. Let veggies cool for 5 minutes and separate kale from the squash and garlic. Add the squash and garlic to a food processor. Pulse until pureed and smooth. Stream in the olive oil while pureeing, 1 teaspoon at a time, until it reaches desired smoothness.
5. Line a small baking sheet with aluminum foil and spray with nonstick cooking spray. Place the pita on the tray and spread the butternut squash puree on top in an even layer. Sprinkle with cheese and red pepper flakes then bake for 10 minutes, or until crust is golden and cheese is melted. Top with kale and enjoy.

If pizza was a man, we would totally get married.

I’m so in love with pizza; it has looks and personality. Just one glance at a good cheesy pizza, and I start to drool. But then I take a bite and I’m like, “Oh my god, you’re delicious too!” Pizza has got it all. Now if only I could find me a man like that…

This Garlic Bread Pizza? I’d marry it. The crust is buttery and full of garlicky, herbilicious flavor. Then it’s topped with that zesty sauce and gobs of melty mozzarella cheese. Show me a man this delicious, I beg you. Okay, so Chris Hemsworth is pretty delicious, but I’m not even sure that he could satisfy me quite like a slice of this good and garlicky pizza.

I’m not playing around here; this pizza is blanketed in tons of stringy, delicious cheese. Sure, a little bit of cheese is good, but a lot of cheese is better. That’s the best thing about making pizza at home; you don’t have to worry about skimpy toppings. You’re in control of your own pizza destiny.

If average pizza is awesome enough as is, than this pizza with extra cheese and a supremely flavorful garlic crust is extraordinary. If you’re a pizza fan like myself, I implore you to give this pie a try. It’s stupidly simple, but equally delicious. Don’t be surprised if you wolf down a few more slices than you intended.

After all, love makes you blind.

A Few Tips Before You Get Cooking:

1. I know it seems like a lot of butter, but it’ll all soak up into that thick crust, never fear!
2. If you aren’t going to make the sauce homemade, then by the best-quality sauce you can find.
3. A little bit of parmesan would take this pizza up another notch.
4. Looking for more pizza goodness? Try my AMAZING Tortellini Pizza!
5. Use the best pizza crust or dough you can find. Don’t go cheap, or the taste and quality will suffer.
6. You want a nice thick crust for this pizza.

Garlic Bread Pizza
By The Smart Cookie Cook

Ingredients:

• 1 thick pre-made pizza crust or pizza dough (store-bought or homemade & rolled out thick)
• 6 tbsp. butter (3/4 of a stick)
• 1 tsp. Italian seasoning
• 1 1/2 tsp. garlic powder
• 1 cup pizza sauce, homemade or good-quality store bought
• 3 cups shredded parmesan cheese (you may use less if you have a smaller crust, but no less than 2 cups)

Directions:

1. Preheat oven to 400 degrees F. Place pizza crust/dough on a baking sheet and par bake for 8 minutes. It should be set but not browned. Remove crust from oven, but leave the oven on.
2. Brush the butter onto the crust in an even layer. Evenly sprinkle with italian seasoning and garlic powder. Let sit for 2 minutes so the butter can soak in.
3. Spread sauce over crust and sprinkle evenly with cheese. Bake for 10-15 minutes, or until cheese is melted and bubbly and crust is golden brown. Slice and serve.

Sprinkles are an automatic day-brightener. Add them to anything, whether it be ice cream sundaes or funfetti cakes, and your food goes from plain to party-ready. These cute little mini cookies are no exception.  They melt right into the cookie dough as it bakes, leaving the cookies speckled with festive rainbow tidbits. Between their colorful palate and their mini size, these cookies are about absolutely adorable. How adorable, you ask? Baby penguin adorable. That’s pretty darn cute.

These cookies aren’t just pretty; they’ve got personality too. And by personality, I mean they’re delicious. They are so divinely soft, melting in your mouth with ease. I dare you to eat just one. With their bite-sized appeal, the vibrant sprinkles, and the sheet of smooth vanilla glaze, these treats are downright addicting. Caution: eating a couple leads to eating a couple dozen. You’ve been warned!

These super soft sugar cookies are as fun as they are delicious. Whip up a batch for yourself, and I guarantee they will brighten your day.

A Few Tips Before You Get Cooking:

1. I’m throwing a party in my how-to video! Don’t miss it!
2. Speaking of parties, these cookies are party-perfect.
3. Kids and adults will love these cookies.
4. This recipe makes A TON of cookies. I cut it in half when I made them.
5. You can skip the glaze if you like. The cookies are amazing on their own.
6. It’s important to pull the cookies when they’re set, not browned. I know this goes against most cookie baking logic, but if you wait for them to brown, they’ll be overdone and they won’t be as soft.
7. Don’t skip the parchment paper! Your cookies come off nice and easy, and clean up is a breeze.

Mini Rainbow Sugar Cookies w/ Vanilla Glaze
Adapted from Foodbeast

Ingredients:

• 4 ½ cups all purpose flour
• 4 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 sticks butter, room temperature
• 1 3/4 cups sugar
• 3 large eggs
• 5 teaspoons vanilla extract
• 1/2 cup rainbow sprinkles
• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. In a medium bowl, combine flour, baking powder, and salt.

2. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition. Beat in vanilla until blended. Gradually add flour mixture and beat on low just until incorporated.  Stir in the sprinkles until evenly distributed. Cover and chill at least 1 hour.

3. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.

4. Roll dough into teaspoon-sized balls (or a teeny bit bigger). You can use a teaspoon or watermelon baller to scoop the dough so each cookie is uniform size. Place balls on parchment paper-lined trays, 6-8 cookies per tray depending on the size.  Bake cookies 5 – 10 minutes until set, they should not be browned at all. Allow cookies to cool on baking sheet, then transfer to wire rack to cool completely.

5. Make the glaze: Whisk powdered sugar, milk, an vanilla together in a bowl until completely smooth. Once cookies are cooled, top them with the glaze. You may dip them or spread it on with a knife. Allow glaze to set & enjoy!

There is a woman behind the scenes at Smart Cookie whom I don’t believe many of you are aware of: my mother. What does she have to do with Smart Cookie? Quite simply, Mother Cookie is the reason this site exists. She lends her spare time to help and support me in every way, and it’s about time that you guys heard about her. Honestly, it’s hard for me to write anything comparable to the caliber of woman she really is, but I will try my very hardest.

Mother Cookie is my best friend in life. She supports me in everything I do. In fact, I think she has even more faith in me than I do half the time. Nobody supports my dream of becoming a Food Network star quite as devotedly as she does. Every time I tell her that I will make it big someday, she says, “Yes, you will,” with such conviction that it further instills my own confidence. I can see in her eyes that it is not merely a mother humoring her optimistic child’s dream; she truly believes in me. And when I do someday succeed in my dream and become the next Giada de Laurentiis, I will have Mother Cookie to thank.

Besides supporting me every step of the way, Mother Cookie also assists me in more blog-related eendeavors than I could ever ask. Just the other day, we went scouring the countryside to find the proper bowl to photograph my ice cream in. And if you’ve ever wondered who films all the Smart Cookie Videos, well, you have Mother Cookie to thank for that too. The woman is a saint.

You have to have some bit of divinity in you to put up with my kitchen meltdowns. When things go wrong and I lose my marbles, Mother Cookie helps me get things under control. And my god, after all the post-tornado-like messes I’ve caused in the kitchen, you think she would’ve turned me out onto the streets by now, but she hasn’t. Maybe it’s because the food I make is delicious, or maybe she’s just better than I deserve.

When I don’t have time to run to the grocery store to buy ingredients for a recipe, Mother Cookie makes the trip for me. When I’m playing around with different recipe ideas, Mother Cookie lets me bounce them off of her and gives me her opinion. She will always act as my taste-tester, even for something she doesn’t really like. I really don’t know how I could do this all without her.

Ironically enough, Mother Cookie isn’t big on cooking or baking. In fact, she much prefers when I do it. Despite this, I have learned a lot of the basics from her. All the simple things like boiling pasta, cooking veggies, making an Egg in Bread, and frying up a classic grilled cheese, I owe to her.

I want to succeed, to become a famous blogger or Food Network star, not just for myself, but for Mother Cookie. I want her to see that all this support she has given hasn’t been for nothing, that she raised a successful and ambitious daughter who can cook a thing or two. I want my food career to take off, not only to make myself proud, but to make her proud. I swear to God, if I ever become as wildly successful as I hope, the first thing I am going to do is buy that woman a house in the south like she always wanted. She deserves nothing more than to be happy, and I want to be able to do that for her after all she has done for me.

I know this post is a bit out of character in comparison to the others, but I hope you see now why Smart Cookie would crumble without Mother Cookie. If you are a Smart Cookie fan, please give Mother Cookie a quick thank you. Doesn’t have to be anything special. Just realize that she is like the marshmallows holding a Rice Krispie Treat together when it comes to this site.

Thank you, Mother Cookie, and Happy Mother’s Day.

P.S. This Eggplant Parmigiana is my favorite thing Mother Cookie makes. If I had to pick my last meal on Earth, this would be it.

This week, I completed my first year of college. You can applaud if you like; I’m quite proud of myself. There were many moments when I thought I just couldn’t do it, but I stuck it out. And through it all, I’ve been blog-blog-bloggin’ away. No matter how rough things got with my workload, I stuck with Smart Cookie. Maybe my priorities are out of order; college should probably be my main concern. But I have no passion for college, or the 75% useless fluff that I’m taught at college. My passion is food, making it, eating it, and of course, sharing it. So maybe, according to society, I should be more concerned with academics. Well, in my opinion, I should do what makes me happy.

Besides, I managed a 4.0, so I’d say I’m doing an okay job balancing both.

This week wasn’t just full of finals and freshman year completion, it was full of awesome food too. It was a particularly delicious week, if I do say so myself. Don’t believe me? Let’s take a look:

1. Tortellini Pizza
   Possibly the best pizza I’ve ever eaten. A crisp pizza crust is smothered in the most divine parmesan cream sauce on the planet then topped with tender cheese tortellinis, melted mozzarella, and fresh oregano. A-flippin’-mazing.
   
   
   
2. Chili Mac & Cheese with Roasted Squash & Beans
   This is mac & cheese on steroids. The super creamy double cheese sauce is full of zesty spices, so it’s packing some heat. Then, the mac & cheese is stuffed with sweet roasted butternut squash & hearty beans. It’s a full-blown meal in mac & cheese!
3. Loaded Taco Bowl
   This week’s healthy recipe will blow your mind with its epic heartiness & flavor. Tender beans, a whole black bean veggie burger, cheese, salsa, and more are piled into this vegetarian bowl, all for under 300 calories.
4. Chocolate Chip Lava Cookies
   My new favorite dessert! Warm, chewy chocolate chunk cookies brimming with velvety, rich, molten chocolate centers. It’s pure divinity.

Plus, make sure you don’t miss my newest video. I’m talking about the biggest dos and don’ts in the kitchen and, to my dismay, I’m demonstrating all the don’ts. DO watch. DON’T miss it!

Also, if you don’t like Smart Cookie on Facebook yet, get on it! You’re missing out on daily updates, photos, news, and daily foodie fun like this:

I hope you guys haven’t forgotten the biggest even of the week: Mother’s Day! Tomorrow is the time to show your mama just how much you love & appreciate her. Do you know what one of the best ways to express your affection is? Make her some delicious food! The fact that you’re willing to put forth the time and effort will make her so happy in and of itself.

Not sure where to start? Here are my most mommy-worthy recipes, sure to put a smile on that incredible woman’s face.

1. French Toast Cupcakes
   A heavenly treat that really says, “I love you, Mom!”
2. Mini Zucchini Frittatas
   Perfect for a Mother’s Day brunch.
3. Chocolate Chip Lava Cookies
   This is what your mom really wants: a little bit of sweet & sinful self-indulgence.
4. Fudgy Cocoa Brownies
   A simple but delicious way to say, “Thanks for everything, Mom.” Plus who doesn’t love brownies?
5. Babci’s Carrot Cake
   This is quite honesty the best carrot cake ever. Your mom will love this special cake, I guarantee it.

   

6. Cheddar & Gruyere Scalloped Potatoes
   What mom in the right mind wouldn’t love this creamy, cheesy dish?

   

7. Pancake Poppers
   These cuties make breakfast in bed a fun and delectable party!
8. Pierogi Casserole
   A comforting, classic dish that’s sure to treat your mom.

   

9. Eggplant Parmigiana
   This is a truly special dish. If you really want to show your mom you appreciate her, this is the dish to do it. It’s absolutely delicious, worth the time and love you’ll put into it.

   

10. Linguine with Brown Butter Sage Sauce
    A great option for beginner cooks. It tastes so divinely deep and flavorful, but requires minimal effort to make.

What are you guys doing to commemorate your mama? I want details! I have a special surprise in store for mine, but more on that next week.

Speaking of next week, here’s a little teaser: We’ve got a brand-spanking new video on Monday featuring some cute and colorful cookies, plus, get a load of this cheesy pizza bliss:

All this and more, coming up this week on Smart Cookie!

A simpler name for this recipe would be Heaven.

It’s the most delicious Thick & Chewy Chocolate Chip Cookie recipe in existence, overflowing with molten chocolate lava, and served warm and ooey-gooey. I’m getting hungry just thinking about it! This is one of my absolute favorite desserts to have ever graced my lips. Pure divinity.

I’m sorry, I need a moment.

…Okay. Let me pull myself together here and tell you what an other-worldly experience these Chocolate Chip Lava Cookies are. That cookie recipe in and of itself is out-of-this world, so chewy, soft, and packed with chunks of delicious chocolate. Then, by serving it warm, you get that fresh-out-of-the-oven taste. That alone is enough to give you a food high. But then, we fill that amazing chocolate chip cookie with gobs of smooth, melted chocolate, or as I like to call it, liquid gold. It’s like this special surprise tucked away inside the soft, warm cookie. You’re loving every bite, and then suddenly, your fork strikes gold and the chocolate lava comes rushing out. Hot dog! There’s gold in them there cookies!

When I first had the idea for a chocolate chip lava cookie, I struggled with how to get the chocolate in there. With lava cakes, the cake batter itself forms the molten center through under-baking. But how to get a molten chocolate center in a cookie? The solution I generated was ganache. It sets up to be firm and moldable like clay, so you can easily stuff it in the cookie dough. But then, when it bakes, it melts like magic!

My words can’t every come close to the pure palate bliss that these cookies will deliver. You’ve got that delicious chocolate chip cookie that’s crisp on the edges but so soft and chewy inside. Then you have the velvety chocolate ganache filling, so warm and rich that you’ll wish you could bathe in it.

Oh god, someone get me a fork. You know what, forget the fork. I’m going in face-first.

A Few Tips Before You Get Cooking:

1. You can use dark or semisweet in the ganache filling based on how sweet you like your chocolate.
2. Don’t be skimpy on that chocolate filling. It’ll melt down a lot when it bakes.
3. Assemble these ahead of time for a dinner party or get-together then bake when ready for dessert bliss!
4. Got leftover cookie dough? Unlikely, but if you do, just bake it up into regular cookies!
5. You may have extra ganache. Drizzle it over the finished lava cookies or save for another dessert. You can warm it up and drizzle it over ice cream, top a cake or brownies, or dip fruit in it. Yum!

Chocolate Chip Lava Cookies
Adapted from Baking Illustrated

Makes 4 Lava Cookies

Ingredients:

• 1 cup + 1 tbsp. all-purpose flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled until warm
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 1.5-oz. milk chocolate bars, chopped into chunks
• 1/3 cup additional milk, dark, or semi-sweet chocolate chips
• 8 oz. dark or semisweet chocolate, finely chopped
• 1 cup heavy cream

Special Equipment: 4 ramekins (7-9 oz.)

Directions:

1. Make the filling: Put the chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 15 second intervals, whisking in between, until completely melted. Do not cook longer than 15 seconds without stopping and stirring or the chocolate will burn. You can also do this in a double-boiler. Let ganache cool to room temperature then cover and transfer to the freezer for 30 minutes. After it sets up in the freezer, move it to the fridge until ready to bake the dessert.
2. Meanwhile, make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg and vanilla until combined. Add the dry ingredients a little at a time while beating at low speed just until combined. Stir in the chips and chunks. Chill the dough in the fridge for at least an hour before continuing.
3. When ready to eat, preheat oven to 325 degrees. Place a generous hunk of dough (a bit more than a tablespoon) in the bottom of an ungreased ramekin. Flatten it out with the palm of your hand.
4. Remove the ganache from the fridge. Grab a very generous spoonful (at least 2 tablespoons, or more depending on how much “lava” you want) and roll it into a ball. Place it on top of the cookie dough and flatten out slightly. cover with another hunk of cookie dough, spreading out the dough so that the ganache is completely covered. Repeat with remaining dough.
5. Bake cookies 10-15 minutes or until edges turn golden brown and cookie is set in the center. Do not overbake. Let ramekins sit on a cooling rack for 2 minutes then flip the them onto a plate and let the cookies slide out. Serve immediately. Recommended: top with vanilla ice cream!

*Note: You may assemble these ahead of time, all stuffed with the chocolate and such, and store them in the fridge until ready to bake.