During this quarantine time I have gotten very acquainted with my kitchen. Honestly, I always found cooking to be a little stressful. I grew up baking, so the thought of casually changing recipes based on taste and getting the timing of multiple items spaced out so that everything was hot and ready at the same time kind of gave me anxiety. With all of this time at home, though, it has given me the opportunity to try new recipes, practice new techniques, and generally get comfortable cooking consistently because I have the time and energy to do so (commuting is a real time suck!). Continue reading “Mocha Brownies with Salted Peanut Butter Frosting”
Baking for other people is such a joy. I love bringing a freshly made tray of goodies to an event and have people ooo and ahh over how excited they are to try it. Maybe they’re just feeding my ego, but I’ll take it. Continue reading “Lemon Curd Cheesecake Bar Recipe”
What happens when you have a bag of clementines about to go bad in the refrigerator, a new found love for Waterloo coconut sparkling water (not sponsored, it’s just that good), and a free Friday afternoon? This bomb cocktail that tastes like vacation, but isn’t so ungodly sweet that you get a headache as you’re drinking it. The recipe I’m sharing with you all today is truly a gem. Continue reading “Clementine Coconut Cocktails”
It’s been a while since I’ve posted a new recipe around here! There are really two things that have led me to this point. One, I have been a recipe repeater. I’ve made funeral cake, chocolate chip cookies, and lemon bars galore. Two, I went through a huge phase of macaron testing. Spoiler: I’m still not an expert. Some days I make the perfect little cookie halves and others result in puffed up shell with almost no substance. I think I’m not beating the batter enough for fear that I will over mix it. You win some you lose some. The good news is that I have two new recipes coming up, and today’s is brunch appropriate and perfect for Easter morning! Continue reading “Cinnamon Sugar Coffee Cake Recipe”
I’m not sure how the tradition of making cookies at Christmas time came about, but I’m not complaining about it. Cookies happen to be my favorite desserts to make, and probably my favorite dessert to eat. Something I’ve never really been fond of, though, is gingerbread. Continue reading “Gingersnap Men”
There are few things in life I love more than the chocolate/peanut butter combo. Nothing can top it. It doesn’t get old. It’s sweet and savory and lends itself to all sorts of heavenly desserts. I made some peanut butter cookies with a chocolate frosting swirl last Summer and it was sort of a life changing recipe. This peanut butter cheesecake swirl brownie recipe is this Summer’s triumph that are sure to be repeated for decades to come. Continue reading “Peanut Butter Cheesecake Swirl Brownies”
Over Easter I was so lucky to have my family come to stay with me. Every time I see my them it takes me back to all of the memories I have baking with them in the kitchen. Starting back as a child standing on a chair peering over the bowl of the Kitchen Aid mixer, and more recently rolling out pie crust with my Dad and my sister as she teaches me how to make a proper lattice weave. Did I mention she is 14? I need to enlist her on the blog more often! Continue reading “Small Batch Carrot Cake Recipe”
I’m here to say that rice crispy treats have always been a mediocre dessert in my book. I eat and enjoy the sticky, crunchy bars, but they fall far below a good chocolate chip cookie, a piece of cake, or even a crumble. I thought all rice crispy treats were about the same, improving with a higher butter and marshmallow to cereal ratio, until I had these salted brown butter rice crispy treats.