Ooey Gooey Butter Leprechaun Cookies

I  wanted to created some cookies to celebrate St. Patrick’s Day.  We combined a few recipes to get this final result.  This recipe allows for different extract flavors to achieve the flavor you want.  Also you can use a different food coloring gel to match whatever you need.  These cookies live up to their name.  They are ooey and gooey.  If you like a crisp, crunchy cookie, keep on moving.  Add a little fun to your St. Patrick’s Day celebration!

Looking Forward,


Ooey Gooey Butter Leprechaun Cookies

2¼ cups all-purpose flour

2 t baking powder

1 (8 oz.) package cream cheese,  softened

½ cup unsalted butter, softened

1½ cups granulated sugar

2 t  vanilla extract (I used Mexican vanilla)

1 t  almond extract (you can use mint extract if you want to give that edge.  A good friend of mine said she might use Key Lime extract)

Green food coloring, gel based (this is where you can change colors for other celebrations)

1 t kosher salt

1  egg plus 1  egg yolk

1 cup powdered sugar for rolling & dusting cookies

In a medium bowl, whisk together flour and baking powder until well blended. Set aside.

Using an electric mixer cream together cream cheese and butter until creamy and smooth. Beat in granulated sugar, extracts, salt, and desired amount of green food coloring.   Mix until well combined. Be sure to scrape sides of the bowl to make sure all gets mixed in. Add egg and egg yolk and beat until creamy and light.

On low-speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover bowl and refrigerate at least 5 hours or overnight.

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper; set aside. Place powdered sugar in a pie plate; set aside.

Use cookie dough scoop to measure dough.  Then roll dough in hands to create 1-inch balls.  (your hand will turn a little green if you used a lot of green food coloring you can live with it or use disposable rubber gloves)

Then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.

Bake cookies for 12-14 minutes.  Cookies should look puffy and crackly.  The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.

Remove from oven and allow cookies to cool on baking sheet.  Then move cookies to a wire rack.

Keep cookies in airtight container.  Then can stored at room temperature or in your refrigerator.  


The Garden, The Curtain, and The Cross

Here in Atlanta, trees are beginning to bud, daffodils are blooming, and every one is beginning to complain about their allergies.  Yes, Spring is on its way.  I love watching all of God’s creativity show this time of year.  The incredible colors and breathtaking views of a new season get me excited.

With Spring on the way, We know EASTER is almost here.  We will put bunnies, eggs, and baskets in our decorations.  We will make plans for a perfect Easter dinner with family and friends.  We determine the best Easter Egg Hunt to take our children to.  We coordinate our family’s wardrobe to make sure we look our best on Easter Sunday. And we shop for the perfect items for our children’s Easter baskets.  We will talk about the Easter story and why we have a Good Friday and Easter Sunday.  But for many years, I felt that my children needed to know the Easter story but maybe I would leave out parts because they were not ready.  I felt maybe saying “Jesus died on Good Friday” was a little too much for my preschooler.  I would do the “Good Christian Mom Thing” and make sure there was a Bible story in their baskets along with chocolates and prizes.  We went to Easter Sunday Service and at Easter Dinner our prayers thanked God for sending Jesus to save us.  I felt good about what I was doing and then….

It was so clear the day I realized I had been watering down Jesus to my children.  I had not been talking about how we were sinners and God sent his only Son to Earth to ultimately die for us.  My words never said because of Jesus we have hope.  Easter was about Jesus to us but not letting them know how it is only about Jesus was my conviction. I would teach them that Jesus taught us how to live, love, and obey God.  I guess I didn’t want to scare my preschooler.  I didn’t want them to worry about death and how Jesus was beaten and hung on a cross for them.  But why?  It is the story they need to know more than any other story out there.

Don’t get me wrong.  I love to decorate with all the beautiful eggs, sweet bunnies, and monogrammed baskets. I will create yummy Easter treats and attend a fun Easter Egg hunt.  However, I am clear the whole purpose of Easter is to celebrate Jesus.  It all points to Jesus and what He did for us.

Recently I found the best book for children.  The Garden, The Curtain and The Cross is beautifully illustrated,  Biblically accurate, and captures your child’s attention. The book begins with God’s creation of The Garden of Eden.  Quickly we learn about how our sins keep us from living in a perfect garden with God.  We had a true separation from God. But God had a wonderful plan.  He sent His son, Jesus, to come live on Earth and die for us.  After Jesus had died on the cross, He was placed a in tomb guarded by soldiers.  But spoiler alert:  On the third day, the tomb was empty!  Jesus arose!  He conquered the grave.



As a mom, I want to make sure that I am representing the truth of Jesus to my children. We read from the Bible on many nights.  When we read other Bible stories that are not out of our Bible, I want to make sure they are telling the true, Biblical story.

The Good Book Company has published this wonderful book and so many more.  The talented Carl Laferton and Catalina Echeverri made this book come to life.  I encourage you to check out their other books.  I hope to feature more soon.

And now……


I am so excited to announce my FIRST giveaway!  The great people over at Good Book Company have given me FIVE copies to giveaway to those who follow Sing and Dance in the Kitchen blog, Instagram & Facebook.

Here’s how to enter:

  1. Follow this blog.  Follow Sing and Dance in the Kitchen on Instagram and Facebook.
  2. Comment on this blog and tell me what you love about Sing and Dance in the Kitchen and what you would like to see more posts about.
  3. Tag at least 3 friends in the comments of Instagram and Facebook.  Make sure they begin to follow and you will get extra entries.
  4. Winners will be selected at random and will be announced on Friday, 3/9.  Good Luck!

Chocolate Corn Flakes Chocolate Chip Cookies (It’s a Yummy Mouthful)

It should be pretty clear by now that my boys LOVE cookies.  I am raising actual Cookie Monsters!  We have a glass cookie jar that sits on the counter.  Usually that cookie jar displays the recent cookie that have been made in our kitchen.  I love hearing the sound of the jar being opened up.  A slight clang of glass and you know someone is in the cookie jar.  I love hearing my oldest and his friends getting into the cookie jar.  There is something magical about boys gathering around for a snack after shooting hoops or a long day at school.

As the cookies start getting low, I am quickly reminded that we will need more soon. We have several recipes that are always classics in this home.  The Classic Chocolate Chip Cookie and  M&M Cookies are our usual standbys because the ingredients are simple and always on hand.

My soon-to-be four year old was eager to make cookies last week.  I told him we were going to mix it up and add one of his favorite cereal- Kellogg’s Chocolate Frosted Flakes. He was beyond thrilled to help with the process.  The cookies were super easy to make and turned out perfect.  You can always use plain corn flakes for your cookies.

Looking Forward,


Chocolate Corn Flakes Chocolate Chip Cookies

1/2 cup shortening

1/2 cup butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

2 eggs

1 1/2 t vanilla

2 cups all-purpose flour

1 t baking powder

1 t baking soda

1 cup regular oats, uncooked

1 cup chocolate corn flakes cereal (picture below)

1 1/2 cup semisweet chocolate chips and additional 1/2 cup for topping

Preheat oven to 350 degrees.  Line your baking sheets with parchment paper.

Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugars.  Beat until all combined.  Add eggs one at a time.  Then add vanilla.

In a separate bowl, combine flour, baking powder, and soda.  Gradually add to butter mixture.  Mix well.  Stir in oats, chocolate corn flakes, and chocolate chips.

Using a cookie dough scoop, drop dough 2 inches apart on your baking sheet.


I always add extra chocolate chips to the top of my cookies before baking. It adds more chocolate and makes your cookies look good too!

Add additional chocolate chips to top off cookies.  Gently press in the chocolate chips. Bake for 8 to 10 minutes.  You want the cookies to be lightly browned.  Remove cookies and place on a wire rack for cooling.

And yes, this is Whitaker’s current favorite cereal: