Ok, so the name is a mouthful, but it’s necessary that you understand what is in these delicious cookies! These are no ordinary chocolate chip cookies, although the base starts off the same. What makes these different? Instead of just creaming butter and sugar, you add a (healthy) spoonful of cookie butter to the dough. To kick it up another notch, instead of just using flour, you add a (healthy) 1/2 cup of crushed biscoff cookies to the dry ingredients. Instead of regular chocolate chips, a handful of white chocolate chips will do. The result? A spectacular twist on the chocolate chip cookie! Cinnamon-y sweet and slightly crunchy – these taste especially good with a tall glass of milk!
I love maple! And I have a giant jug of Quebec maple syrup in my fridge that was gifted to me. What’s a girl to do with 2L of maple syrup? There are only so many pancakes I can eat… So I did some searching and came across this recipe for Maple Blondies – the recipe was simple enough and I had all the ingredients on hand, so I decided to give it a go.
These made my apartment smell absolutely amazing! The texture of these is perfect – chewy but crumbly and leaving you wanting more. I think next time I will add a handful of white chocolate chips and some chopped walnuts just to make them a bit more interesting.
It’s my birthday! And I’m the kind of person who loves to make their own birthday cake because then I know I will get *exactly * what I want. This year, I made some chocolate cupcakes with peanut butter buttercream frosting. The result was this beauty:
And they tasted oh so good! They were a perfect birthday treat.
Espresso chocolate chunk cookies, you say? OK!!
I was so excited about this recipe, but these cookies were a true exercise in patience… For one thing, it’s summer, and temperatures are hanging out in the high 20s and 30s (plus humidity). This means that most days I am completely unwilling to turn my oven on to bake. So the first block of waiting was waiting for a cool enough day to turn the oven on. The second block of waiting came because the dough needs to chill out in the fridge for at least an hour before baking (did I sneak some raw dough? Maybe…). And then the third block of waiting came because I wanted to photograph them before eating the best looking ones (did I taste test a less-than-perfect one? Perhaps…).
So were they worth the wait?! Yes, and no… These cookies require both espresso and espresso powder (or instant coffee) in the dough, and the dough smelled amazing. As they were baking, my apartment smelled fantastically coffee-y and chocolate-y. But the finished product just doesn’t have that coffee punch. As a chocolate chip cookie, these are awesome! As an *espresso* chocolate chip cookie, I’m left scratching my head. I can’t taste it (or see it) at all, which is kind of disappointing because I was looking for something a little different. Perhaps next time I will try upping the espresso and putting in chopped chocolate covered espresso beans?
It’s berry season! Well, sort of. Berry season is so short, that it’s practically over… but anyways, I had some fresh cherries, and decided to incorporate them into a cupcake. My first thought was some kind of banana split cupcake, but I just did a banana cupcake, and I didn’t really want to add any chocolate here. I went with a simple vanilla cupcake with vanilla buttercream, topped with some crumble and a fresh cherry. I would have liked to make some kind of cherry sauce to fill or drizzle over these cupcakes, but I ate too many of them right away. Ah well – c’est la vie!
It’s also so hot here that it was really difficult to get this picture. I had a number of issues in the kitchen, and then a number of issues in the set up – it’s amazing that there was even one cupcake left that was photo-worthy… I really liked the crumble on top though, so I think I will try it again with some future cupcakes (maybe blueberry crumble?!)
What’s a girl to do with one old, sad, over-ripe banana? One banana is not enough to make a loaf of banana bread, but it is just the right amount for some small batch banana cupcakes! Topped with a whipped cream cheese frosting and a handful of chopped walnuts, and these make the perfect banana-y treat!
Small Batch Banana Cupcakes
- 3 Tbsp butter, softened
- 1/4 cup sugar
- 1 small (overripe) banana, mashed
- 1 whole egg
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 cup flour
- Pinch of salt
- Preheat oven to 350°F and line a cupcake tin with four liners.
- Cream together butter and sugar.
- Add banana, egg, and vanilla and mix well.
- Add flour, baking soda, and salt. Stir to combine.
- Spoon into cupcake tin and bake 15-20 minutes.
Let cool completely before topping with cream cheese frosting.
When I was 6 years old, my little sister was born. This was something that I only partially understood as a kid. My mom had explained that my older sister and I were going to get a sibling (we didn’t know the sex), and I understood what a baby was, but I didn’t really know what it meant or how it would change things for our family. When my little sister was born, my mom made these scotch cake cookies with pink frosting for me to bring into my classroom to celebrate the arrival of the new baby. The very next year, my little brother was born, and I got to take in another batch of the scotch cake cookies (this time with blue frosting) to celebrate once again.
I asked my mom to dig out this old recipe (which turns out to be a ridiculously simple 4-ingredient recipe with only 2 steps) so that I could make these cookies again to welcome one more very special baby to the world! They aren’t frosted yet, but this batch will also get blue frosting.