Nutty Bits Cookies #CreativeCookieExchange

Nutty Bits Cookies #CreativeCookieExchange

I love the theme this month, making crunchy like cookies is my favorite and adding different nuts, bits and more.
I made this kinds of cookies specially when am cleaning my pantry and the only things I have are nuts, sprinkles, bits or chips; I’m sure todays recipes will be great inspirations to you.
This cookies are perfect for a party, made with English Toffee Bits, they add a bit of sweet, crunch and mild nut flavor.
I love to make them for my kids, believe or not they are a favorite in the summer time, and I think is because my daughters can help me with all the process.
As a good family favorite, am sure your family also will be in love of this cookies so easy, delicious and fast, oh and I did not tell you one important detail, you can eat this dough raw, yes it is save to eat it raw if you want.


  • 2 cups flour
  • 1/4 cup powder milk
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 2 sticks of soften butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups English Toffee Bits


  1. Preheat the oven to 350 degrees.
  2. In the bowl of a stand mixer cream both sugar and butter for 5 minutes; in a different bowl mix flour, powder milk, baking powder and the toffee bits.
  3. Add vanilla extract to the butter mixture and then add the dry ingredients, mix just to incorporate.
  4. Place tablespoons of the dough in baking sheet, leave some space between then because they can spread out.
  5. Bake for 12 minutes, once ready place in a cooling rack to cool completely.
  6. This recipe makes 26 cookies.
Preparation time: 10 minutes
Cooking time: 12 minutes
Level of the recipe: Easy

The theme this month is Chips, Chunks or Bits! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Cheese and Pineapple Bread Pudding #SundaySupper

Cheese and Pineapple Bread Pudding

I love holidays a lot and my family too, sharing and spending time together are great things about this events, the only part that I don’t really like is the amount of leftovers I have during this times of the year.
Sometimes we eat leftovers for like a week, specially in thanksgiving, and by the time we finish I don’t really know what else to make with turkey; for easter, it very similar, but easier for me to create different recipes for my family to enjoy.
This time I have lots of bread, and the perfect way for me to use day old bread it’s to make bread pudding. This is a great recipe if you want a bread pudding with a different twist, cheese and pineapple are the perfect combinations to make it more interesting and a little different from everything else.
Not very sweet and cook to perfection, is definitely a new favorite in my house and maybe the new request for our easter dinner.


  • Any kind of day old bread that you have, cut in pieces.
  • 1 can condensed milk
  • 1 can evaporate milk
  • 1/2 cup asiago cheese, grated
  • 3 eggs
  • 1 teaspoon ground nutmeg
  • 1 stick melted butter
  • 1 small can pineapple chunks
  • 1/2 cup pineapple juice


  1. Preheat the oven to 350 degrees.
  2. In a bowl mix together, condensed milk, eggs, evaporated milk, nutmeg, pineapple juice and butter, then add cheese and pineapple, add to the bread cut in pieces, I used 1 loaf of french bread cut in cubes.
  3. With your hand start mixing all the ingredients until the bread is super soft and the liquid is completely absorb by the bread.
  4. Place in a grease mold, I used 4 little baking dishes the I recently bought but you can use any kind you like, just make sure you can fix all the mixture in it, don’t want to waste any drop.
  5. Bake for 50 minutes, serve hot or at room temperature.
  6. This recipe makes 4 small pans or 1 normal size.
Preparation time: 20 minutes
Cooking time: 50 minutes
Level of the recipe: Easy

Need more ideas? Check out this wonderful recipes.


Breakfast and Brunch

Main Dishes

Soups and Salads


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tropical Fudge #TheLeftoversClub

Tropical Fudge

Welcome to another month of delicious recipes, I love to share with all of you my creations, and I really love to be able to send some of those treats to great friends in the #TheLeftoversClub.
This month am partner with Shaina from Take A Bite Out Og Boca, she is a very talented cook and I love all the recipes she share in her blog.

This month I decide to make something different, a delicious bite to welcome spring and say a shy hi to summer, Tropical Fudge is made with coconut and lime zest a super easy dessert to enjoy any time of the day, refreshing and not to sweet.

I’m crossing my fingers the she love it and of course that you enjoy this recipe too.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.


  • 1 can condense milk
  • 2 cups powdered milk
  • 3 tablespoons butter
  • zest of 1 lime
  • 3/4 cup unsweetened grated coconut


  1. In a heavy bottom pot heat to medium low heat add the butter to melt, add condense milk and mix well to incorporate, add the lime zest, powdered milk and coconut; mix to incorporated and low the heat completely, cook until the mixture separated from the bottom of the pot.
  2. You can make tablespoon balls with the mixture still hot or place in 2 8in. pie pans and let it cool completely.
  3. If you decide to use the pie pans, once the fudge is cool cut in pieces and enjoy.

This recipe makes about 24 pieces of fudge.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

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