Recipe Book Printables

Yesterday I shared with you these customizable Recipe Books that you can download and print to organize your recipes in a pretty way.  Today, I am sharing with you the actual downloads.

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These Recipe Books would be the perfect gift for the women in your life, and with Mother’s Day coming…you might want to make one right now!  I LOVE that you can totally customize these books to how YOU like to organize your recipes.

Simply grab a 3 ring binder (in your favorite color and thickness) and some plastic sheet paper covers from your local office supply store, or order some from Amazon and have them delivered right to your front door.

Plastic Sheet Protectors
3 Ring Binder
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The nice thing about the protective sheets is that you can slip any size of recipe in them and keep them organized in a pretty manner so that you can keep your recipes clean and easy to find!  You can also keep those sentimental recipes that have your grandmother or mother’s handwriting on them.

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You can also add new recipes as you find them on various websites too!  I will be sharing more recipes here too in the upcoming months in order to get MY recipes organized and I will be sharing them here for you to add to your recipe binders as you wish.

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I will also be continuing to add to this recipe binder.  I have some different aspects and organizational features I would like to add to keep it organized and functional.  Some of these items are some conversion pages and some tabs for easy referencing.  I will also add a link to the sidebar so that you can check on all the updates in one easy click!

On a side note…many of you have asked me about the labels I have on my Flour and Sugar Canisters.  I found them on Amazon here: Flour and Sugar Canister Labels

If you would like to download the first Recipe Book Index Printables, click on the link below:

{Recipe Book Index Printables}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on “Previous Downloads”.

Raspberry White Chocolate Muffins

ove the Holiday season for many reasons!  One of the reasons is getting to enjoy all the delicious baked goods.  As soon as the cooler weather hits, I get antsy to get my oven fired up again after being neglected during the hot summer months.  A perfect holiday baked good that is not too sweet, that I enjoy making are these Raspberry Muffins.

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I decide to spruce them up a bit to make them a bit more sophisticated this year.  So I added some white chocolate chips and some White Chocolate Raspberry International Delight Creamer to the recipe.  And, I have to say, that the result was pretty darn tasty!

Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins


  • 2 eggs
  • 1 cup buttermilk
  • 1 cup White Chocolate Raspberry International Delight Creamer
  • 1 stick of butter, melted
  • 4 1/2 cups flour
  • 1 1/4 cups sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 cups fresh red raspberries
  • 1/2 to 1 cup white chocolate chips (optional)
  • Cinnamon Sugar Topping:
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons melted butter


  1. Preheat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together.
  2. Add the melted butter to the mixture and blend well.
  3. Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.
  4. Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again.
  5. Gently fold in the raspberries and the spoon into the muffin cups.
  6. Bake 18-22 minutes or until lightly browned.
  7. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar.
  8. Set muffins upright on wire rack to cool completely.


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Looks pretty yummy right?  I love that the red berries make them extra festive for the Holidays too.

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Fruit Shaped Sugar Cookies

I recently shared a post over at the KidsSteals blog and shared how to make some fun Watermelon shaped sugar cookies.  No watermelon was actually used in these cookies thank goodness, they just look like fun summery slices of watermelon.  I wanted to make sure that I shared them here with my readers as well in case you may have missed them.  They are really very easy to make and just take a little bit of food coloring and your favorite sugar cookie recipe (or use Our Favorite Sour Cream Sugar Cookie Recipe) to whip up a batch for yourself.  

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Summer officially comes to an end this Labor weekend, but we are still enjoying warm temperatures and trying to make summer last as long as possible when we can.  These would be fun to take to your Labor Day BBQ and activities to share with your friends and family.

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I will share with you how I made them.

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1.  Separate your cookie dough into two halves and set one half aside. 

2.  Take the other half and split it in half again so that you have three total sections of cookie dough. 

3.  Add several drops of red food coloring to the largest ball of cookie dough and thoroughly mix the color in evenly.  

4.  Color one of the quarters green and then leave the third one uncolored.

5.  Roll out each section of cookie dough separately so that it measures about 1/4 inch in height.

6.  Take a round cookie cutter or a cup and cut out circles in your red dough.

7.  Cut thin strips (I cut mine about 1/2 inch)  off of  the green and white cookie dough with a pizza cutter.

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8.  Cut the red circles in half and place on a greased cookie sheet.

9.  Take a strip of green and line it up on the bottom of each red half circle.

10.  Add a strip of white so that it is the middle of the red and green but on top of them both.

11.  Take your clean finger and gently press the white into the red and green dough to ensure it stays in place.

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12. Trim any excess dough on both ends using your pizza cutter.

13.  Gently press a few mini chocolate chips into the red area to represent the watermelon seeds.  I placed the pointed part of the chip down.

**Optional–Take a scalloped (flower) cookie cutter and use it to cut out a bite mark in your cookie.

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Bake at the required temperature and time limit for your recipe.  Then enjoy with your favorite people or give them away!

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And because the watermelon cookies were not cute enough I decided to experiment with the left over cookie dough and see what other fruit cookies I could come up with.  You know how much I enjoy playing with food right?  I made some lemon and orange slices and used the leftover green from the watermelons to make a couple of lime cookies…but must have forgotten to take a picture of them.

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Simply take a round cookie cutter, or a glass, and cut out round cookie shapes from your dough.  Cut the circles in half.  Then cut some more strips of the uncolored dough with your cookie cutter to make the white sections on the lemon and orange slices.  Bake as usual.

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For the apples, I cut out circles again and then pinched in the top and the bottom to make the apples indented.  Then I cut a smaller circle in the uncolored dough and placed it on top of the colored apple.  Add  a couple of regular sized chocolate chips to make some apple seeds and a cut piece of Black Licorice for the stems.  Add a leaf if you would like by just molding a piece of green dough into a leaf shape.  Bake as usual.

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Serve up your delicious fruit.  I may have finally been able to eat my recommended daily allowance from the fruit group that day!  I would love to serve these at a baby, bridal shower or party due to their uniqueness.  Aren’t they fun?  And the kids love to help with these kind of things at my house.  Great project for a rainy day now that the fall weather is right around the corner.

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Watermelon Pops

Has it been as hot at your house as it has been here? We have been in the 90′s and actually hit 100 degrees today! Whew! We have been craving some cool treats…hence the numerous popsicle posts. But who doesn’t love a great popsicle?  Especially watermelon popsicles.


The kids and I whipped up these yummy watermelon popsicles the other day. They were pretty easy. We found the recipe from Kraft Foods here.


We followed the recipe pretty closely but used sugar-free Jell-O for both the lime and the strawberry Jell-O. Therefore we didn’t need to add any sugar. We also just used half the amount of cream cheese and added a bit more Cool Whip. We also used our popsicle molds we had purchased at Target. When we tried to get the popsicles out we had to be VERY careful when pulling them out. Be sure to run under hot water to help the popsicles slid out without separating the different popsicle layers. Better yet, next time I make them I think we will make them in paper cups so that we can just tear the paper cup away from the popsicle. We did accidently pull some popsicles apart leaving the red top in the popsicle mold.


But all in all, the kids thoroughly enjoyed them. I actually did not taste one as I am not a big fan of Jell-O…not to mention FROZEN Jell-O. But just seeing the way my kids gobbled these up, they had to be fairly tasty! Happy Summer People!



Chocolate Chip Cookie Dough Cupcakes


We made some DE.LI.CIOUS chocolate chip cookie dough cupcakes for my friends birthday the other day. They turned out amazingly good. My husband and kids love chocolate chip cookie dough and cookie dough ice cream. So what could be better than cupcakes with chocolate chip cookie dough inside of them? My family got to enjoy the leftovers.


We found the recipe here at Annie’s Eats.

For those of you worried about eating cookie dough containing raw eggs…no need to worry. This cookie dough is egg-less, but still tastes just like cookie dough. Brilliant! Go ahead and whip some up for your dessert! But don’t eat more than one as they are NOT low-fat!

I think I will use the recipe for the egg-less cookie dough filling in some homemade vanilla ice cream this summer! By the way…I am eating treats again…within reason of course!



I had a few emails concerning the frosting recipe I used. I used the one from Annie’s Eats but mine did look different than hers. I really whipped mine so that it was nice and fluffy. I applied it using a pastry bag with a large tip and just swirled it onto the cupcakes. The small cookies I stuck in the frosting were mini-Chips Ahoy cookies by Nabisco.

For the frosting:
3 sticks unsalted butter, at room temperature (Yikes! That is some butter :)
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract



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