Chocolate Chip Cookies

Chocolate Chip Cookies- Lizzy McAvoy- The Girl in the Apron


1 Cup (2 sticks) butter, softened

½ Cup Granulated Sugar

½ Cup Packed Brown Sugar

1 tsp Vanilla Extract

¼ tsp Almond Extract

2 Large Eggs

2 ¼ Cups All-Purpose Flour

1 tsp Baking Soda

2 Cup (12 oz Package) Chocolate Chips (I used Semi Sweet)

Here’s How You Do It:

Preheat oven to 375 degrees F.

In a large bowl, add butter and sugars. Whip together on medium-high speed for 2-3 minutes until light in color and fluffy.

Add eggs; mixing until thoroughly combined.

Mix in flour (in small increments) and baking soda. Once combined, mix in chocolate chips.

Using a one tablespoon scoop, drop rounded tablespoons on baking sheets lined with parchment paper.

Bake for 10-12 minutes. (For jumbo cookies do 12-14 mins, for smaller cookies do 8-10 mins.) Cool on cookie sheets until set enough to transfer to cooling racks. (If you don’t have a cooling rack, a cool cookie sheet or piece of parchment paper will work great!)


M&M Cookies

MM Cookies.JPG

Note from the Girl in the Apron:

One of my dearest friends adores M&Ms; she can never get enough of them. So when her birthday rolls around, M&M Cookies must make a sweet treat appearance. This recipe is so easy to whip up. Whether you’re hosting an after-school get together for your kids or a wine night with your girlfriends, this recipe will always be a crowd favorite. You can easily make these cookies in less than 30 mins. Have fun with them and use any variety of your favorite M&M candy!

Happy Cooking!


1 cup shortening

1/2 cup packed brown sugar

1/2 cup granulated white sugar

2 eggs

1/2 teaspoon almond extract

 1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour (unbleached if you have it)

1 teaspoon baking soda

1 1/2 cups candy-coated milk chocolate pieces (such as M&M's© ), reserve 1/2 cup for decoration


In a large bowl, whip shortening, brown sugar and white sugar on medium-high speed for 2-3 mins. Add eggs one at a time. Be sure to scrape down your bowl. Mix in extracts. Add flour and baking soda to butter mixture. Blend well. 

Gently fold in 1 cup chocolate candy. 

Drop dough by teaspoonful onto parchment lined baking sheet. Smooth the edges and lightly flatten the tops of the dough. Slightly push a few candies on top of each dough ball with remaining 1/2 cup candies. 

Bake at 350 degrees F for 10-12 minutes.

Very Vegetable Minestrone Soup

Very Vegetable Minestrone Soup

Note from The Girl in The Apron:

This is a recipe my family and I enjoy often. The ingredients (especially the veggies) in this soup are easy to find at any grocery store or local market. This soup has a large margin for improvisation. Substitute any of the vegetables with you or your families favorites veggies. If Swiss Chard isn't available or in season, Fresh Spinach is a great alternative. It’s a quick recipe to assemble and enjoy for many days. I try to purchased low sodium or no sodium Vegetable Broth if possible. This recipe could be substituted with a Chicken Broth as well. I always like to garnish my Minestrone Soup with a sprinkle of grated Parmesan or Pecorino Romano Cheese. I hope you enjoy this family favorite!

Happy Cooking!


3 Tbsp Olive Oil

2 Cups Onions, diced

2 Cups Fennel Bulb, diced

1 Cup Celery, diced

1 Cup Carrot, diced

4 Garlic Cloves, smashed and skin removed

1 Cup Zucchini, sliced in half moon

1 tsp Salt

1 tsp Ground Black Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

1 Can (15 oz) Cannellini Beans, drained and rinsed

1 Can (15 oz) Garbanzo Beans, drained and rinsed

3 (32 oz) Containers Vegetable Broth (Preferably Low Sodium or No Sodium)

1 Can (14.5 Oz) Diced Tomatoes in Juice

1 Tablespoon (Or 1 Cube) Vegetable Bouillon,

8 Cups Fresh Swiss Chard, de-ribbed and sliced

1/4 Cup Parmesan Cheese, grated

Sweat onion, fennel, celery, carrot, and garlic in 3 T. olive oil in a large pot over medium- high heat; sauce for about 4-5 minutes. Add zucchini and sauté for 4-5 minutes.

Season vegetables with salt, pepper, onion powder and garlic powder. Add canned tomatoes and canned beans. Stir in broth and vegetable bouillon.

Using kitchen twine, tie together 10 sprigs of fresh thyme; add thyme to pan.

Bring soup to a boil. Reduce heat and simmer for 1- 1 1/2 hours. Remove thyme.

Add swiss chard and parmesan cheese. Allow to simmer for 4-5 mins. Serve and garnish with Parmesan Cheese. Enjoy!


Cleaning and Cutting Swiss Chard: