It’s The Little Things: Wondra


I am about to share somethin’ kind of embarrassing.

I know.


And the thing I am going to say won’t be very shocking either.

I hoard food.

And when I find something new I like, well, I buy as much as I can of the stuff.

Just in case,

You never know.

They could stop making it.

Or, um, there could be a zombie apocalypse.

Just so you know, each of those sentences caused a tightness in my chest.

I first bought some Wondra to add to my Momma’s Goin’ Out Crockpot Chicken that I make for my family. Wondra is a special type of flour that does not clump when added to a recipe. It is very fine. This makes it perfect for gravies.

I had never heard of it before last year. And I really cannot remember how I first heard of it. But if I were to guess, I would guess my best friend t.v.

I found it, of all places, on And I assumed since I had never heard of it, well, they must not carry it at any of my local grocery stores. Of course, I did not check. Because when you are online shopping, everything is justifiable.


So, I bought five containers of it.

As one does.

When they are a hoarder.

Or watch too much “Walking Dead.” Because if there was a zombie apocalypse, the first thing one would seek out would be non-clumping flour.

I wanted free shipping with that order, so I added some snack items to the mix to make my food order come to $50.

And I waited.

And Walmart shipped my small food order in four different huge boxes.

And my husband thought I was crazy.

More than usual.

As my food. From. Walmart. Arrived. In several boxes at the door.

I do have a point, I swear.


Anyhoo, the other day I was making chocolate chip cookies from this recipe. And I ran out of regular flour. I guess my hoarder side did not recognize that this was a possibility. The shame. I ran out of flour right as I needed it to add to my cookie recipe.


So, I checked my pantry. And I saw my Wondra.

I added 1 1/3 cup of Wondra and 1 cup of regular flour (all that remained of my stash).

And I baked my cookies.

The cookies were good. I could not tell the difference.


The next day, when I pulled a cookie from the cookie platter I usually keep them in. And the cookie… It was still soft! My dears, this never happens! My cookies always get hard overnight.

The next day… Still soft!

I made the cookies again. And it was the same occurrence. By substituting a little over half of the real flour with Wondra, my cookies kept their original fresh-out-of-the-oven texture!

It is a miracle.

I had to share.

It’s The Little Things: Soft Cookies!

Have you heard of Wondra? Have you tried it? In cookies? Who knew?

My cookie recipe available in the link above uses 2 1/3 cups of flour. I tried the Wondra trick a few days later substituting 1 cup of Wondra and using 1 1/3 cup real flour. The cookies were still softer than usual, but you definitely need the first ratio of 1 1/3 cup Wondra and 1 cup regular flour. Although, if you like your cookies really flat, than the one cup of Wondra was a perfect amount. They just were not as soft the next day.

The cookies made using the Wondra flour also seem to take less time to bake. So make sure you watch them so they do not burn.

And just so you know, the other day my husband and I were shopping together at the grocery store. He nudged me and said, “Hey! Isn’t that Wondra? The Wondra that you said was only available online? And now we have a whole shelf filled with it?”

I ignored the question. I ignored the little blue containers staring accusingly at me from the shelf. I ignored the other accusing stare as well.


Yea. You can probably find this in your grocery store. And you probably don’t need to hoard it.



* this post is not affiliated with or sponsored by Wondra. I just like to write about products that I enjoy using. As with any product I review, your experience with it might vary. : )

In Which Bigger Is Better: Chocolate Chip Cookies


I thought I made big chocolate chip cookies. I thought this. But then one day I had the crazy idea to use this giant scoop. And our lives have never been the same.

Because bigger is better.

At least when it comes to treats.


Here is how I do it. This scoop. This wonderful giant scoop. I got mine from Pampered Chef.

This recipe makes thirteen giant cookies. If you eat the cookie dough (I have to say this probably is not healthy. Eat at your own risk, ’cause it has raw eggs) like we did, you will be left with eleven. You will still be happy.

; )


2 cups semi-sweet chocolate chips
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup organic brown sugar
3/4 cup granulated sugar
2 large eggs
2 sticks softened salted butter
1 teaspoon vanilla
*Caviar from one vanilla bean

Preheat oven to 360 degrees or 335 convect bake.


With a hand mixer in a bowl or with your mixer: Cream butter and sugars until light, about two minutes. Add vanilla. Incorporate by mixing. Add eggs one at a time until mixture is fluffy. About one minute per egg.


Add salt and baking soda. Nope. I don’t sift. I just blend these in first. I have never had a problem. I think sifting is highly over rated. Mix together with the beater on low.


Add flour one cup at a time and beat on low. Add last 1/2 cup. Beat on low. Mix in chocolate chips.





Scoop cookies onto cookie sheet with your giant scoop. Your sheet will probably hold six cookies maximum. Flatten cookie dough with your palm. When you are done, wash your hands. You should definitely not lick your palms in the kitchen when no one is looking like a human cat.

; )

Put cookie tray in oven. Bake eleven minutes. After eleven minutes, check cookies. Mine always take another two minutes after this.

Remove from oven.


Let cookies cool on sheet for one minute. With a spatula, remove cookies to a cooling rack.

Repeat with remainder of the cookie dough.

Cookies are ready to consume after five minutes on the cooling rack.

Yum! Warm chocolate chip cookies? Is there anything better?


Oh yes! Giant warm chocolate chip cookies!

* Edited on 3/12/2014 If you do not have a vanilla bean, increase vanilla extract to 2 teaspoons instead of one.

I shared this on Savvy Southern Style

It’s The Little Things: Organic Brown Sugar


I know I have all ready done a post about chocolate chip cookies. The situation is this: that will not be the first or the last time I discuss these treats. These cookies are my blood. They lift my spirits. They show my family I love them. I have an addiction. I needed these for my soul.


And I just happened to have bought organic brown sugar at Trader Joe’s this week. This is the secret ingredient to making any cookie softer and richer in flavor. Organic brown sugar. Gotta have it.


My friend recently made my chocolate chip cookies. She said they were so much better using this sugar. Thanks Bridgette! : )


This picture shows the difference between regular brown sugar and organic brown sugar.


It is so pretty glistening in the bowl. Yum!


Look at these treats. You know what is better than a chocolate chip cookie? Having enough points (Weight Watchers) left over at the end of the day to enjoy one! Now, that is the best part!


It’s the little things: an easy ingredient to make baking better! Who doesn’t need that?

Have you tried baking with organic brown sugar? Did you notice the difference? If not, try it in your next cookie recipe. I bet you will be amazed at the difference!