Welcome to The New Hostess! My name is Lucy.

 I love to document my adventures in food, entertaining, home design, and travel. 

I created this site with the hopes of inspiring everyday tastemakers by posting easy recipes and entertaining ideas. I hope you enjoy!

Cook Simple. Share Often. 

Cookie Cake Confessions

In high school, between getting out of school and tennis practice, I would go to the bakery section of Shaw's Supermarket and buy a frosted cookie cake and eat it in its entirety before returning to the courts. Young. Naive. With the appalling luxury of a teenage metabolism. With these after-school sports cravings in mind, I've been experimenting with a healthier version of one of my favorite desserts. Cookie AND cake in ONE. Because why should we have to choose?!



  • 2 tablespoons olive oil
  • 1/2 cup whole wheat flour
  • 1/2 cup white flour
  • 3/4 cup coconut sugar
  • 1/2 cup white sugar
  • 1 tablespoon peanut butter
  • 2 eggs
  • 1 tbsp of vanilla 
  • 1 cup almond meal (I made my own by grinding unsalted almonds in my food processor)
  • 2 tsp of baking powder
  • 1/2 cup of low fat milk
  • 1/2 salt
  • A dash of cinnamon 
  • 1 cup of dark chocolate plus 1/2 cup for topping


  1. Preheat oven to 350 degrees.
  2. Combine flours, sugars, baking powder, salt, cinnamon, and almond meal and whisk together.
  3. Then add olive oil, peanut butter, milk, eggs.
  4. Using an electric hand mixer, mix on medium speed for 2 minutes.
  5. Add chocolate chips and stir by hand.
  6. Pour batter into an 8-9inch pie pan. 
  7. Cook for 30 minutes, remove and add chocolate chips on top, and bake for another 10 minutes.
  8. Let cool for five minutes then serve! I whipped (!) up a quick serving of this to add even more sweetness. :)



Adventures with Olivia: Pt 1