Oh. My. Gosh. That's all I have to say about this recipe. These are so good. Some call them blonde brownies, or some (like me) like to appreciate the combined name of blondies for these delicious treats. This recipe takes it to a whole new level and does it the right way though. And yes, I have always mentioned how much I hate having to melt chocolate or sugar or anything really in a saucepan or double boiler, because it can be a pain. But in this recipe it is really crucial and you can tell in the end the difference it makes by melting the butter and brown sugar together first. Also, it is actually pretty simple, just butter and brown sugar. I have tried making blondies before and in all seriousness, not all recipes do it right, but this one hits the target spot on and gives you a delightful butterscotch-ey almost taste that's quite irresistible.
Recently the club I am involved in in school announced that we would be responsible for making all the food for the Freshmen's dessert party that they get for winning the food drive. I am a junior, so no dessert party for me, but that was the least of my worries. Right when I got the news I went on my computer, checked out my "List of Recipes I Want to Try" document, and decided on three or four. I only had time to make two, thanks to my rigorous academic life that treats me so nicely, but they were two that were definitely worth it. Believe me, these freshman will want to hunt me down and beg for more. I did make all of them specifically for the dessert party, but come on, it was a new recipe, so I had one for myself as well.
This recipe is practically just a brownie in a cookie, but don't get me wrong, it's a beautiful thing. They are pretty largely sized cookies and practically melt in your mouth. It is a wonderful explosion of chocolate all packed into a cookie. The cookie is even more delicious than that description was cheesy, if that gives you any more insight. The recipe I used didn't actually call for refrigerating the dough, but it was so batter-y that I was worried the dough would flatten out in the oven and practically become brownies, so I decided to refrigerate it, but not for long. So I suggest refrigerating the dough to guarantee they will in fact come out in the shape of a cookie, but it may or may not be necessary. Up to you if you feel like taking that risk (I too hate refrigerating dough. Why can't I just make the cookies now?).
You can never go wrong with chocolate cake, however you can go wrong with the recipe. I have tried several over the years and noticed a couple things that I will share with all of you. First of all, I find that a lot of cake recipes ask for all these unnecessary difficult steps in the process and you end up with a cake that is just as good as one where all you do is throw the ingredients into an electric mixer and put them in pans. So this is the latter, since I find that more appealing to do on my Friday afternoon, as much as I like baking. Sometimes they ask for buttermilk and I have to figure out how much of the dry powder goes in and when, or when they tell you to melt over simmering water (that is really the worst). This cake is very easy and absolutely delicious. It is also VERY chocolatey, which I'm sure none of you will have any problems with. Some of you may be wondering what the difference is between Devil's Food Cake and plain old chocolate cake, which would be a very good question. I looked it up before I made the cake out of curiosity and apparently Devil's Food Cake is usually more airy through the use of extra baking powder and is usually made with water, sometimes boiling. They seem pretty similar to me, but they're still chocolate, so I'll accept them both.
Also, if you take a look at the pictures, it was in fact used as a birthday cake when I made it. Happy Birthday to my little cousin, Delilah, who turns 6 this Sunday!
As I have actually already mentioned in my Peanut Butter Cup Cookies, peanut butter and chocolate is the best combination of two foods ever. So naturally, these cookies are amazing. Plus, they are completely dairy-free! I made them special for my younger cousin, Delilah, who can't eat any dairy or cream, which these cookies have none of! No substituting some weird soy/rice/non-dairy butter in this recipe, because it simply doesn't exist! So in conclusion, these cookies are irresistible, super easy, and dairy-free, so you should all go make them now because there is just no beating this (except maybe my Peanut Butter Cup Cookies, because those are pretty darn good too).
Most people would find it somewhat ironic that I like the Super Bowl, since I actually hate football. But it's the getting together and the hype, and of course, the food, that makes it really worth it. This year we aren't having our own party, mostly because the Patriots aren't in the Super Bowl (yes, very sad), but I made some cookies with my mom for the party she is going to tonight anyways.
Nothing can be simpler than this 4-ingredient shortbread cookie recipe. The recipe for the shortbread cookie is below. If you would like to decorate them with icing, there is a note at the end of the recipe giving you some tips on how to do that. I decorated them like footballs, as you can probably tell. We started out flooding the cookies with brown icing, but then decided that would just be too much sugar for our mouths to handle, so we decided to just do an outline from there out. Then, we did the laces in the Bronco's color (orange) and the Sea Hawk's color (bright green). Hope you like them!
I'm happy to announce that about 2 weeks ago, at the age of 16 years and 201 days (a mere 21 days over the earliest time I could legally do this), I passed my road test! I'm now an official licensed driver, and I must say it is pretty awesome. The best part so far is getting to drive out to the store whenever I want to fetch some ingredients I need for new recipes I want to try.
Anyways, back to cake, right after I got home from my successful road test I decided it was time to celebrate a bit. In came the cake (only several hours later)! This cake recipe is very simple and yields a nice big, white cake with beautiful and extremely tasty buttercream frosting. Below the recipe for the cake and frosting is a note on how to change the amounts used in the frosting for those cake decorators out there who want extra to do some fancy things like I did. The ribbon could use some work, and the rosettes are getting there, but hey it's the first time I've ever tried something like that, so I was pretty proud. To get the pink frosting, I simply used the extra buttercream frosting, added a couple drops of pink food coloring, and stuffed it in an icing bag. Enjoy!
About two weeks ago, I was looking online and decided to use a coupon I had at Williams Sonoma to buy myself a cookie sheet specifically for Madeleines. Of course it chose to arrive the week before I had to take the SAT's and my four midterms, so it sat there. And then more work came along and it sat there even longer. Until I finally found the time to make these wonderful cookies!
As a french cookie, these are naturally delicious. Made from 7 simple ingredients, these cookies are a great late night snack (or random 3 o'clock in the afternoon snack, too). Be careful who you serve these though, the recipe only makes 12 and they go real fast! On that note, I did actually double the recipe and it worked great!
Everyone knows I love chocolate. A recipe can never go wrong with chocolate. But when it gets really awesome is when you add peanut butter in the mix, and a lot of it!
These cookies take Reese's Mini Peanut Butter cups and surround them in a peanut-buttery cookie dough, similar to that of a peanut butter blossom, to create, in my sister's own words, "the best cookie I have ever had… ever!" I mean it, these are good. But beware, the cookie dough is pretty tasty by itself (not that I know that from experience or anything).
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!