Triple Nut Browned Butter Cookie Ice Cream Sandwiches

It’s happening. Oh…it’s happening. (Quick! Name that movie!)
These cookies were a long time in the making, like, last year long time. They have been nagging me since the first time I made them before Christmas. And the second time when I made them at Christmas. Finally (and I mean FINALLY), the third time I made them, I got them right.
And how did I get them right?

 

I added more butter. More browned butter. And then ice cream.

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Two – for – One

Today is your lucky day.
Not only am I posting two cookie recipes, which is basically the greatest two-for-one deal since Domino’s did that 2 Times Tuesday Deal (that was a thing, right?). But, in addition to that, I’m so friggin’ tired from workouts and working a long shift today that I’m keeping this short and sweet.

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Chocolate and Salted Caramel Sandwich Cookies

I have a bruise the size of a grapefruit on my shin. I’ve been bumping into the corners of walls. I missed a step going downstairs and felt like I was going to plummet to my doom for a split second.
Coming back home has thrown me a bit off kilter. I’m happy as can be to be back where I belong and away from school, but it’s taking some getting used to. My body is used to the dimensions of my apartment. It remembers the feel of the floors. The layout of my kitchen.

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White Chocolate Potato Chip and Macadamia Nut Cookies

Deadlines, deadlines, deadlines. Stress, stress, stress.

Excuses, excuses, excuses. Sorry, sorry, sorry. 

Cookies, cookies, cookies. Yum, yum, yum.

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Pecan Shortbread Crusted Browned Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

I’m doing it. I’m getting one more pumpkin recipe in before it’s officially December, and therefore, officially wintertime.
I don’t know why there’s some kind of weird cultural taboo on pumpkin desserts after Thanksgiving, but I’m totally against it. I barely bake enough with pumpkin during autumn, to heck if I’m going to miss prime opportunities for treats that are warm and spicy and flavored with pumpkin.
I made these cupcakes a little more acceptable for this time of year. The “not quite winter but no longer fall” time. The “do I get a pumpkin spice or gingerbread latte?” time. The “my hands are too cold without gloves but too sweaty with them” time. You guys know what I’m talking about right? Anyone? Anyone? (“Bueller? Bueller?”)

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Pumpkin Oatmeal Caramel Stuffed Cookies

Correct me if I’m wrong, but Gingerbread lattes are supposed to have a lovely dusting of cinnamon on them, correct? No? Am I imagining things? I feel like I am because I’ve gotten a Gingerbread latte three times now and not once has there been anything on top of my milk foam. I just don’t feel complete.

I know there’s supposed to be some kind of tasty, spicy topping on a Gingerbread latte; partially because my memory is pretty darn fantastic when it comes to coffee beverages and partially because I just Googled “does a Gingerbread latte come topped with cinnamon?”

Results indicate that it is actually a dusting of nutmeg on top. Whatever, close enough. I knew something had been missing from my drinks, but, what I don’t understand is why. I’ve never once had a barista forget the topping on a Pumpkin Spice latte. Never, ever. Which basically drives home the point that Pumpkin Spice is the best flavor around, and I’m not the only one playing favorites.
While I love the Gingerbread lattes, and look forward to their return with anticipation around Christmas time (along with the Caramel Brulee (SO GOOD!)), Pumpkin Spice is far nearer and dearer to my heart than any other. At least that’s what I thought.
One day I got the bright idea to combine two of my favorite drinks: a Caramel Macchiato and a Pumpkin Spice latte, a Pumpkin Macchiato, if you will.

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A New Job and Brownie Cookies!

I finished my first week at a local bakery today. I applied for the job in March and didn’t hear anything until nearly June. But I was so excited to start! In only a few days, I have noticed a difference in the items I’m baking. My rolls are more symmetrical, it takes me half the time to measure out a batch of dough, I can frost a cupcake faster and smoother than I thought possible.
The thing I was the best at though, even from the get go, was portioning out cookie dough. No matter the dough – a sugar cookie, a chocolate crinkle, or an oatmeal and craisin – I haven’t been off by more than .01 ounces. Holding a ball in my hand and knowing even before I put it on the scale whether it will be high or low is an exhilarating feeling, and probably my favorite part of the job thus far.
After a couple of long shifts at the bakery followed by even longer ones at the restaurant, I finally had the day off yesterday. Even after spending countless hours in a hot, cramped kitchen the only thing I wanted was to be back in the kitchen. My kitchen. Without a hat or stuffy tennis shoes or a rolling pin permanently attached to my hand – just my sweat pants and flowered apron to keep me company.

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Chai Spiced Cookies with Toasted Pecans

I wore a dress as a skirt yesterday. And sandals. Cheap, flimsy aviator sunglasses were involved too. I had to put my hair up to fend off unsightly neck sweat.
What I'm trying to say is that we're finally, FINALLY into the throws of spring and nearly hitting summer. I've got less than a month left of school. I caught the scent of a charcoal grill in the afternoon air. People are lounging about and reading outside in the sun. All good things, all summery things.
So why did I make cookies that taste just.like.fall? That bring to mind changing leaves, pumpkin spice lattes, and thick sweaters? That are neither a sweet and light lemony dessert or a crisp, refreshing beverage perfect for the sweltering heat to come?
Because I like to be difficult.

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Caramel Corn Cookies

I pretty much grew up on leftovers. My parents would cook big meals over the weekend and then we’d survive on them throughout the week on busy school nights. I spent many a Wednesday night eating reheated lasagna or warming up a burger. Gosh I miss those days.

I’m still super into leftovers. Partly, because a lot of things taste better the next day (soup, cold pizza, bread, etc.) and mainly partly from laziness.
Leftover spaghetti? Make a pasta bake. Grilled veggies? Into tomorrow’s omelet. Extra puppy chow? In cupcakes!
Bunches of caramel corn? Cookies!

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Brown Sugar Candied Ginger Chocolate Drizzled Hearts

I’m kind of a dork. Shocker, I know.
You know that kid that gets to lecture early (sometimes before the previous lecture is done), sits in the front row, and answers the professor’s questions on occasion. Yeah, that’d be me. I’ve got glasses too – if that helps complete the picture.
See, I blame some of my dorky-ness on my need to be early. I hate, hate, HATE being late! I can’t do it. It makes me very uncomfortable – think clammy palms and dry mouth. And if for some reason I am running late, I agonize over it the whole time I am rushing to get to wherever it is I am supposed to be already. Then I arrive all sweaty and out of breath and apologize profusely for my wrong doing.

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