These cookies will definitely get you into the Christmas spirit. They take a new spin on your typical shortbread cookie by using an array of spices, including cinnamon, ginger, and nutmeg. They also only use brown sugar instead of granulated sugar, which accounts for their golden brown color. All in all, this recipe uses the perfect combination of ingredients to give a unique and delicious shortbread cookie. Enjoy!
Happy Birthday to my aunt, Devlin (or in my terms, Auntie D). Her birthday was Friday, so of course that means... a cake! I asked her what flavor and she of course said chocolate, but then I decided to jazz it up a but with Nutella, because come on, who doesn't absolutely love Nutella?
So here's the recipe. It's beautifully easy and really delicious. One thing I will say is that I barely had enough frosting to cover the cake, so if you're one who loves frosting (like me, and probably all of us), then I would actually suggest doubling it. I also love love love decorating with frosting, so I just whipped up a small batch of buttercream frosting (¼ cup butter, enough powdered sugar to reach necessary consistency, vanilla extract, and food dye) and went bananas. I was going for a lace design on the side, but decided that would be too intricate for the consistency of frosting I was using and the fact that the frosting on the cake had already hardened up a bit, so I went for some simpler swirls, but I still think it looks pretty good. Enjoy!
Happy Veterans Day! I got the day off, and was home alone all day long, so of course I ended up baking. Not only did I bake, I baked the best cupcakes ever. You will be amazed, believe me, they are just so good.
These cupcakes are chocolate cupcakes with eggless chocolate chip cookie dough in the middle and cookie dough buttercream frosting on top. In other words, heaven. The way they are made was just genius, or at least I thought. You make the cupcakes like usual. Then, you make the cookie dough. Then, before you add the chocolate chips to the cookie dough, you set aside 1 cup and use it in the buttercream frosting, which makes the frosting actually taste like cookie dough! Genius! I thought it was awesome, not to mention absolutely delicious.
Last note: These cupcakes are filled, so you need to make a hole in them, but I suggest not using a cupcake corer. I have one myself so I started out using it and halfway through realized I had tons of cookie dough left. You need a bigger hole, so I definitely suggest using a knife. I also have pictures of the method I use to stuff the cupcakes below, enjoy!
One of the pluses of my sister living 5 hours away (don't worry, I still miss ya sis), is that I can bake things nonstop and send them to her. She asked me if I could make her Peanut Butter Blossoms. I told her I could, but I couldn't guarantee that the hershey's kisses would make it there on top of the cookies. Her response: "Oh, don't put the hershey's kiss in, I always pick it out anyways. Just make the peanut butter dough." I said, "So like a peanut butter cookie? You know those are like a thing already, right?"
Anyways, I made her Peanut Butter cookies, and really good ones too. Not to mention they are my own recipe that I just randomly made off the spot, take that! They're very simple, very delicious, and only use 6 ingredients! Enjoy!
Cupcakes are one of my favorite things to bake, so I decided to let myself make some tonight. The problem I have with them is that no one really eats them. One cookie is okay for dessert, but a whole cupcake is more of a commitment, which is not something my family is into. However... I think they will change their minds after one of these cupcakes. They are delicious! They were originally supposed to be made as a cake, but I had no occasion to make a cake, so I made cupcakes instead! In fact, I even made some mini cupcakes, too! Enjoy!
Nothing can lure you better into a cookie recipe than one named "Butter Cookies". Why focus on snazzing things up when you could revert back to just using butter, sugar, and flour? Top these cookies off with powdered sugar to make an even prettier cookie.
In my description of these cookies below, I have them as 'melt-in-your-mouth' cookies, and I could not be any more serious. One bite, and it just melts, but in the best way possible. Just wonderful. Great for Christmas (or any other time of the year, as well).
OK, Halloween is officially over, except if you're one of those people who makes it a Halloweekend. I already don't really like Halloween, so why make it a weekend, really? It's over.
With my ranting on Halloween complete, in comes the recipe! Now that it's November, that means the Thanksgiving stretch is in full swing, and I thought this recipe reflected that well, so here you go: Chocolate Chip Pecan Pumpkin Bars. Note that if pecans or nuts in general are not your thing, this recipe is still great without them.
These bars are really good! I've been on a cookie roll recently, and thought it was time for a change, plus a little pumpkin, and man did I pick a great choice! One bite tastes like exactly like autumn, if that's even possible, but just believe me it does.
I also have to tell this funny story (or at least it's funny to me). I was making this recipe, and I finished all the directions, so I was like great, now just pour it into the pan! Luckily, my baker instincts went off and said, wait a second, this doesn't look right. Turns out the original recipe I got this from had you measure out the flour and spices into a separate bowl in the beginning, but forgot to ever say to add them into the mix at the end. I noticed this pretty quickly, so I just put the flour in and it tasted perfect, but in my head I was sincerely shaming the recipe. Thank god I noticed or else these would have been some not so yummy bars...
So enjoy the recipe, and make sure to add the flour!
My name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below!