Grandma’s recipe: Gold nuggets


When I was a kid, my grandma used to make these no-bake peanut butter cookies called “Gold Nuggets.” My sister Mary and I would love to help her make these. If I’m remembering right, we would usually make them in summer months because they don’t require an oven and therefore won’t heat up the house (even more).


The cookies are fairly easy to make. They’re kid friendly, but children may need adult supervision because the recipe requires the use of a stove to melt sugar. They’re one of the easiest sugary snacks to make, right up there with shortbread and muddy buddies. (Remember muddy buddies? I should do a few versions of those too.)

I’m not sure where my grandma got the recipe, but at some point several years ago I copied it down. The version I have seems slightly different that any others I’ve seen online. When I searched “gold nuggets karo syrup corn flakes” on Google, came up with about 40 recipes that seemed similar, but I din’t see any that were exactly the same. Maybe I didn’t look hard enough because I just wanted to get to making these yummy no-bake cookies.


My boyfriend had never tried gold nuggets before and he loved these. A few days after I made the cookies, he asked if we still had enough ingredients to make more. As of writing this, I still haven’t. I was just editing these photos a few minutes and seeing the photos made us both crave them again.

They’re not healthy by any means. I don’t want to know what the fat content is. Just thinking about it makes me want to alter the recipe and make a version with less sugar and a lower fat content. I would want it to have the same consistency and taste though, so I’m not sure how I could pull that off. For now, these will do just fine.


Grandma’s Gold Nuggets

1/2 cup of sugar
1/2 cup of Karo Light corn syrup
1 cup peanut butter
3 1/2 cups of corn flakes

Place sugar and corn syrup in a medium-sized saucepan under a very low flame. Do not boil. Stir until sugar has dissolved. Add peanut butter. Pour mixture into a big bowl and add 3 1/2 cups of corn flakes.

Stir, let cool,and form into gold nuggets. The cookies should form into balls about 1 1/2 to 2 inches in diameter.

Lavender chai latte


I’m not a pumpkin spice latte girl. I’d much rather have apple cider, hot cocoa, or a chai latte. Those flavors all say fall to me just fine. Now that I’m working in a cafe that serves a delicious lavender chai latte, and I’ve been into lavender lately, lavender chai lattes mean fall to me too.

The lavender chai latte is a sweet, warm hug in a mug. I highly encourage you to give it a go.


Lavender Chai Latte

2 teaspoons culinary lavender, crushed
1/2 cup (4 oz) chai concentrate
1/2 cup (4 oz) milk

Heat lavender and chai concentrate on medium in a saucepan until the liquid reaches a slight simmer. This should take about 3 to 5 minutes. You will see the lavender turn a darker color. It may almost look brown. At this point, turn the fire to medium-low.

Add in the milk. Heat up to your liking while stirring to prevent the milk from sticking to the pan. Strain into a mug.


For this recipe, I used Oregon Chai concentrate in the Original flavor. Okay, so this isn’t much of a recipe. I’m using a concentrate and not telling you how to make chai from combining spices. There’s just three ingredients, so it seems silly to call it a recipe.

But I have some tips for you to take this from a list of three ingredients to a recipe.

  • I first tried making the latte with 1 teaspoon lavender and could hardly taste. I tried 1 1/2 and that wasn’t quite enough. 2 seems just right for me.
  • Crushing the lavender is meant to bring out the oils in the lavender, and release the flavor.

One more thing: When I order lattes  from cafes, I like to get them with whole milk. I usually don’t have whole milk in my fridge at home though. I get lactose-free lowfat milk, usually. It’s easier on my stomach. To make this drink a little richer, I made it with 1 ounce of cream and 2 ounces lowfat milk. That was very good and I’ll probably make all my lattes that way from now on.

If you try making a lavender chai latte, tag me on Instagram @ecobrien22.

3 tips for small kitchen living


I’ve lived in my apartment for almost two years now and spend a lot of my time in the kitchen, so I thought it was about time to share my top 3 tips for working with a small kitchen space.

If you’re moving out on your own for the first time, moving into a new space, or organizing your existing space don’t feel like you have to organize and buy all the kitchen tools at once. That’s certainly not what I did. You can add on naturally according to your needs and lifestyle.

Add storage wherever you can.

I’m so glad my apartment came with some features in the kitchen that add extra storage. For one, there is a horizontal paper towel holder on the door to the water heater closet, which saves valuable counter space. There are two shelves below the pantry cabinet (is that a phrase?) that are held up by double rail tracking. Either the landlord or previous tenants must have added them in.

To make dish washing more efficient, I got a dish rack for the sink and towel rack that fits over one of the cabinet doors beneath the sink. Paul also got us a spice rack that sits out on the counter, which saves space in the pantry. We also have an IKEA RÅSKOG utility cart in the dining area that adds in some extra storage space.

Have a home for every little thing.

Earlier this year, I organized the pantry so that the things I use least often are on the top shelf, most of my baking supplies are on the middle shelf, and the items I use most often are on the bottom shelf. Everything has it’s place. My pots, pans, and other kitchen supplies are organized similarly. With limited cabinet space, you have to use it wisely.

Each little thing on the two shelves beneath my pantry is sorted. I use a wicker basket to store staple items like bread, tortillas, rice, and dry beans. My cookbook collection is organized according to height and popularity.

Be choosy about what you buy.

Lastly, and perhaps most importantly, I’ve found that it’s important to me to put careful thought into everything I bring into my kitchen. Appliances in particular can take up a lot of space, so small kitchens can only house so many. To keep a small kitchen organized, carefully consider every item in the space and it’s usefulness.

When I moved in with my boyfriend almost two years ago, he didn’t have any appliances. I brought in a coffee maker and a toaster that I had from my time spent living in an apartment my junior year of college. Those both broke fairly quickly. I replaced the toaster with a toaster oven, and the coffee maker with a ceramic drip coffee filter.

The toaster oven is always out on the counter and takes up valuable space. I had to make the choice between either getting a toaster oven or a microwave and I chose a toaster oven. I also bought a blender and got a slow cooker as a Christmas gift last year. With all that I’ve just about hit the maximum amount of appliances that will fit comfortably in my space. I’m happy with them for the most part, but I might want to opt for a microwave instead of the toaster oven after another year or so.

In what ways do you keep your kitchen space organized? Share your favorite tips in the comments below.