Happy Valentine’s Day! Still hoping to make something for your valentine? What’s better to make than a homemade, delicious cheesecake topped with red strawberry sauce. It’s got the classic red color in there and it’s gourmet and very romantic. Or you can make it for one and still have a lovely Valentine’s Day.
All this time, I had just assumed I had a classic peanut butter cookie recipe on my blog, but alas, I was wrong. I have all sorts of cookies with peanut butter, but I didn’t have a recipe for the classic peanut butter cookies with crisscrosses on top and the ultimate chewy texture. So, now I do, and they are delicious.
I remember the first time I made these cookies, with my mom, and I loved them for so many reasons. One, they’re delicious of course. Two, they’re a lot of fun to make, especially with little kids as helpers. And three, the recipe I used to make them called them “Magic in the Middles”. How could you not fall in love with a cookie that has magic in the middle?
Chocolate crinkles were the first recipe I made when I was a kid that wasn’t chocolate chip cookies. I made probably a batch of chocolate chip cookies a week, no joke. Back then, it was more about the product to me than the process. I loved eating cookies, as any child does, until it caught up to me and I though “Hey, maybe I should actually lay off the cookies,” so I did. But I also branched out, and this was the first new recipe I attempted.
Man oh man guys, this cake. I saw it on Pinterest and flagged it in my “recipes to make” folder, and then went back and forth to myself. My family members probably won’t eat it, it’ll be a lot of work, I’m not sure if my idea of using cookies will even work. But then I made it, and it turned out pretty darn awesome. Here’s what this cake is in a nutshell: fudgy chocolate cake with rich chocolate buttercream frosting, then decorated with snowmen made from pecan snowball cookies and dusted with powdered sugar. Bam.
I love when I stumble upon a simple, classic recipe that I haven’t included on my blog yet. There are probably several, actually, but I usually bake when I am home and that means I can’t bake with egg because of my brother’s allergy, so that restricts me a little bit. Although the other day I went out on a limb and made something with lots of egg that’ll be on the blog soon. It’s okay, he didn’t mind very much. But these are simple, classic, and extremely delicious, and they work with egg replacer!
These walnut roll cookies really surprised me. They’re a sweet cookie dough rolled up with a walnut mixture in the middle and glazed with a confectioners sugar icing on top. They surprised me because they’re so so good! Not that I didn’t think my own cookies would be good, but I just didn’t expect them to be this good I suppose. They’re crunchy on the outside and soft and chewy on the inside and the sweet glaze on top really just makes the cookies.
Do you like my name for these cupcakes? I thought the alliteration was cute. It’s true though, these cupcakes are very vanilla. A sweet and simple vanilla cupcake with flecks of vanilla bean throughout topped with a delicious vanilla buttercream frosting. It doesn’t get much better than that. What I like about vanilla cupcakes too is that you can use them for practically any event. In my case, I used them for New Years.
I am a huge fan of chocolate cookies. Whether chocolate chip cookies, chocolate cookies, or both, as in this case. These brownie cookies are made from brownie batter that is refrigerated for long enough so that the cookies don’t flatten completely when they’re baked, but still taste just like brownies!