It’s been a while since I’ve had cheesecake, and I’ve definitely made up for lost time this past month. Ever since I got back from California, I’ve been making cheesecake basically non-stop. I’m not kidding! The first one I made was in Santa Barbara (I made it for Christmas dinner), and I’ve made three more after that. That’s 4 cheesecakes in the span of three weeks!
I’ve come a long way, and I’m so excited to be sharing the final product of all of the dessert I’ve been making this January.
Happy 2019!!! I hope you have had a great start to the new year so far. Like every year, I made a list of my intentions/goals for this year, and I’m really really trying to accomplish them. I’ve made some progress already!!
I’m starting the new year strong with a big batch of these cute peanut butter donuts. You’re going to love them!
These donuts are soft, sweet, and so easy to make! I’m always looking for a fun way to whip up a quick recipe when I’m craving something sweet – these yield 28 mini donuts in under 30 minutes to make. And since I always have peanut butter in my fridge, I know I’m going to make these a loooot more!
Hey guys! Happy 2 days ’till Christmas! It’s so crazy how fast this holiday season has gone by.
This year, I haven’t been in much of the holiday spirit at all, mostly because of this year’s crazy exam season (I’m a sophomore in high school). Even though we’ve decorated our house and put up our inflatable snowman outside, the stressing about studying for finals and trying to keep my grades up has honestly made me forget how soon Christmas is (and how soon it will be over!)
I was just reading through some of my most recent blog posts (although they aren’t exactly “recent” per se), and a LOT of them start off with me complaining about how busy I am, how sorry I am for not posting, and I will definitely post more consistently. If I counted how many times I’ve rolled my eyes at the incessant ramblings of my younger self, well… I’d definitely be much better at math.
This loooong break has really taught me some interesting things. Mainly, how much I’ve missed baking in my spare time. Especially since it’s the holiday season, it’s kind of sad that I’m not running out of butter and sugar because I’ve baked so many cookies, or that my house isn’t smelling like cinnamon and molasses from baking gingerbread treats from scratch. Also, I’ve missed the enjoyment and satisfaction of taking photos that are pleasing to the eye and fun to drool over. It’s always fun to challenge myself with how minimalistically I can edit my photos while making them look both natural and appetizing.
I’ve made a couple cookie recipes on my blog before. I’ve got my good ol’ nutella chocolate chip cookies (which I’m currently in the process of re-shooting/updating), peppermint sugar cookies, 5 ingredient chocolate peanut butter cookies, and even my homemade gingerbread cookies (that recipe is soooo old!!)
There are so many different cookie recipes out there, and honestly? Trying to pick just one to make is one of the most challenging aspects to baking, in my opinion. But I was flipping through Sally McKinney’s latest cookbook (her cookie addiction one), and I was delighted to stumble upon a whole section dedicated purely to oatmeal cookies!! Just looking at all the beautiful pictures was enough to make my stomach rumble. I’d forgotten how much I used to love a basic chewy oatmeal cookie.
I have a little folder I keep filled with various recipes I’ve accumulated through the years. Some of them are printed off from the internet, and others just consist of a couple ingredients I’ve jotted down when trying to come up with my own. Flipping through the stack, I actually found an old oatmeal cookie recipe I’d recieved from a baking class I took in elementary school! I played around with it a bit, because it was pretty outdated; I added less raisins and more chocolate, increased the amount of brown sugar, and added cinnamon.
They’re big, fat, and chewy—everything you could ever want in any type of cookie. They’re loaded with tons raisins and chocolate chips, but you could easily substitute nuts or any other candy. Most importantly, they’re seriously sweet.
You really can’t go wrong with an oatmeal cookie.
Long time no see, friends!
Um… it’s been a while.
“I’m busy” is such an overused excuse, and I really thought that was the reason I hadn’t posted in 3 months. But I’ve been doing some thinking lately, and I’ve come to the conclusion that my inactivity is simply because I’d really just lost the motivation to test and shoot recipes. It’s actually something I’ve read a lot about: blogger burnout.
If any of y’all have ever experienced utter lack of desire to absolutely anything, that’s basically what happened to me. It’s like when you’ve got a ton of schoolwork to do but you can’t help but put it off to tomorrow… and the next day… and the next day. I mean, there’s so much else to do other than writing blog posts, right? It’s so much easier to bake some cookies and not have to worry about taking pictures, or messing with lighting and editing. Most of the time, things like watching TV with my family or playing fetch with my dog are much more desirable than having your face buried in a screen for hours.
But this morning, my mom wanted something sweet for breakfast, so I wanted to whip up a quick batch of chocolate peanut butter pancakes. I went on my blog to grab a recipe, but I discovered that I’d never posted a pancake recipe before!! I was so disappointed in myself, and then realized how long it’d been since I’d posted. Gosh, I’ve actually missed blogging so much. I’m going to be so busy this summer, but one of my main goals is to seriously just try and fit in some time for baking and blogging. It used to be a much bigger part of my life than it is now, and I would love to start back up again.
You guys!! This ULTIMATE CHOCOLATE CAKE has me so so so excited. Moist, rich, and completely and undeniably pure chocolate.
I’ve spent the last month testing the perfect cake recipe. The one I’ve finally landed on, is actually kind of devils-food-cake-inspired! This chocolate cake is actually a teensy bit dense, but with an intense chocolate flavor (thank you thank you hot coffee).
I’d also like to point out that high quality baking cocoa is actually super important. I love Rodelle! With other recipes, I guess you could just substitute with hot cocoa mix or something, but this is the ultimate chocolate cake here. No time to skimp on the cheap stuff!
Chocolate + coffee + waffles. Do I even need to say anything else? Waffles are inarguably the quintessential breakfast/brunch food in the entire world. When you think about waffles, what’s the first thing that comes to mind? For me, it’s a giant, perfectly set table with a humungous stack of waffles in the middle, surrounded by a plethora of syrups and toppings.
These chocolate mocha waffles are something I’ve been craving non-stop. I can’t stop making them! Obviously, you might not be able to make these during hectic weekday mornings, but you could literally just serve these for Sunday brunch and you’d be good to go.
Fun fact: I was actually looking through some of my older recipes, and I stumbled upon my chocolate raspberry waffles and my coffee cupcakes recipes. It’s crazy how fast time flies! Anyways, I felt it was necessary to combine the two into one epic breakfast food.
I know, I know, everyone’s been starting the new year with juice cleanses/sugar free challenges/new body resets, and I’ll admit, I’ve been tempted to start eating healthier myself. Then these churros happened. And I lost all self control.
Have you ever made a choux pastry before? When I was testing these a week or two ago, I started off by making these Pâte à Choux pastries from the Kitchn (y’all know I loooove the Kitchn), just to get the hang of it. Traditional churros are basically fried choux pastries, piped into logs and rolled in cinnamon sugar. They’re the best, and actually surprisingly easy to whip up! Don’t let the stovetop and seemingly-intimidating-piping scare you.
Side note: these churros kinda remind me of the cronuts I had in New York (here), and now I’m actually having post-NYC withdrawals. Anyone else? Where did you go for the holidays?
Sooooo 2018 is a couple days away…
So much has happened this year, yet it’s flown by so fast that I can honestly hardly remember anything! Anyone else? But I can’t wait for what the new year has in store. Even though 2017 has been a crazy year, I’m actually kind of sad that it’s ending. I’m grateful for all the excitement and adventure that this year has brought me. I wouldn’t go back and change anything!
Today, I’m partnering up with my girl Angie from Indulge Your Inner Foodie, to bring you some easy recipes to celebrate the new year with. I’m showing y’all how to make colorful confetti cinnamon roll muffins (!!), and over on IYIF, Angie is whipping up an some boozy Captain Morgan and Kombucha Shooter drinks (!!!!!!). What better way to end 2017 than with one last epic foodie collab? Make sure to check out Indulge Your Inner Foodie, as well as her Instagram, Pinterest, Facebook, and Twitter.