Give me alllllll the holiday cookiesssss! Clearly, I’m still in the holiday spirit in terms of baking (have you made my gingerbread muffins yet?)
I’m so excited to be sharing this snowball cookie recipe with y’all today. Lately, I’ve been doing a ton of baking, but this cookie is probably one of my favorites so far. It’s easily the simplest dough I’ve ever had to make, only requires a few ingredients, and is nonetheless delicious. If you’re ever feeling lazy, yet still crave the satisfaction of a sweet, warm cookie, these sugar cookies are the ones for you!
Hey guys! I hope y’all had a wonderful Christmas filled with family, desserts, and love. I know it’s been half a year since I’ve posted, but hey, I’m here now, with these gingerbread muffins that I’ve been dying to share!
I’ve always been kind of afraid to work with ice cream, if I’m being honest. In my experience, either melts too fast and makes a mess all over my kitchen, or I end up accidentally eating it all. However, this cookie dough ice cream cake has made me rethink all of my past decisions! It’s got everything you could ever want in a dessert: a layer of cool, velvety ice cream, sandwiched between two glorious layers of soft, chewy cake. Oh yeah, it’s also smothered in a thick layer of chocolate ganache, and topped with chocolate chips and actual choc chip cookies.
Look me in the eye and tell me you’re not drooling already!!!
This ice cream cake is the ultimate dessert for the summer. If you’re like me, you’re probably trying to make the most out of the last few weeks of summer. And you should definitely find time to make this cake and treat yourself to a cold, decadent bite of pure chocolate chip cookie heaven.
Oh heyyyy banana bread! It’s been a while… I’ve missed u :)
I’m going to have to say, this summer has been pretty rough in terms of my health and well-being. Don’t get me wrong: I’ve been having so much fun traveling (hereee), hanging out with friends, and relaxing by the poolside. However, I have literally destroyed my diet. I’ve been eating tons of ice cream, burgers, and chocolate… last month, the only things I ate one day were french fries, a couple cubes of watermelon, and a giant ice cream sundae! My body did not like that; I felt sick and bloated from the ice cream, and I could barely function because I had literally no energy.
So, this past week, I’ve made it a goal to eat healthier and work out a little more in preparation for my upcoming #summermarchingbandgrind. I’ve been following a couple workout videos on YouTube, going on walks outside (yes, even in the crazy 100 degree Texas weather), and cutting out a lot of sugar from my diet. Obviously, I still treat myself, but I’m making sure not to skip meals and putting only wholesome foods into my body!
I ended up purchasing a ton of bananas to use for acai bowls and smoothies. However, of course there was no way I was going to eat so many bananas myself, so the first thing that came to mind was to whip up a loaf of banana bread! Overripe bananas are perfect for banana bread. This is a recipe I’ve had saved in my notes app for the longest time! I was so so excited – I hadn’t made banana bread in ages.
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.
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!