Biscotti is such a great treat to have with coffee or tea. I say this and I don’t even like coffee… or tea. But still I know from other people’s comments that this is in fact true. For me, it’s just good on its own, especially when it’s cinnamon biscotti with walnuts.
What most people either don’t know about biscotti, or don’t care to admit, is that it’s really just an extra long cookie. Sure it always has nuts in it and it’s a bit crisper than most cookies and has a distinct shape, but whichever way you put it, it’s still a cookie. No worries though, you can still eat as many as you want, I sure did :).
These cookies are not only extremely yummy, but so cute and pretty. I mean, just look at them. They look so Martha-Stewart-y (which is not at all ironic if you look below to see where I got the recipe from). They remind me a bit of those shortbread cookies with chocolate filling in the center from Traders Joe’s, and if anyone reading this knows what cookies I’m talking about, you’ll go grab your ingredients right away. The cookie only has 5 ingredients to it and it’s still so yummy!
This cake is my go-to yellow cake recipe because it is easy, flavorful, and moist. My favorite part is the texture. It’s cakey, as one would expect, yet also really moist. It also pairs really well with the buttercream frosting recipe I put below. The frosting recipe leaves a good amount of frosting leftover for decorating as well, so feel free to get creative!
I’ve been making these cookies for years. They are one of my all-time favorite cookies, if not my all-time favorite. I make them every year for our New Years Eve party and they are always the fastest ones to go. They are essentially a peanut butter blossom cookie, but instead of having a Hershey’s kiss in the middle, there is a peanut butter cup. It is that small yet perfect amount of extra peanut butter that makes this cookie so delicious and addicting.
I made these shortbread jam cookies for New Years Eve (I know, I made a lot of cookies for New Years Eve, sue me), but I actually contemplated just skipping them. I was already planning on making 3 other batches of cookies and I was least excited about these, so I thought I might just skip them. But I had all the ingredients on hand, so I didn’t, and man am I glad I didn’t.
Happy Friday everyone! Hazelnuts are possibly my all-time favorite nut. It’s a close call with pecans. They also have to be good hazelnuts, with as little skin as possible preferred. I remember the first time I tried hazelnuts and realizing how similar the taste actually is to Nutella.
The other great thing about these cookies is that they are slice and bake cookies, meaning you can make the cookie dough way ahead of time, slice them, and bake them. Once they bake you do have to dip them in melted chocolate, but that’s easy enough.
Snowballs are possibly my all-time favorite cookie. I know, that’s a very heavy statement, but these cookies are soooo good and so addicting. I’ve made them before, but I didn’t toast the pecans. I have to say, it makes a sizable difference. It is definitely worth doing. I made them for New Years Eve this year, and they were a big hit. One of the most dangerous things about these cookies is that they’re so small and deceiving, and then all of a sudden you’ve had like 5 of them. That’s me, no worries.
Snickeroodles are highly underrated cookies. Whenever someone asks me what a snickerdoodle is, I tell them it is a cinnamon cookie rolled in cinnamon-sugar, but it is so much more than that. Snickerdoodles use cream of tartar in them, which gives them this slightly metallic taste, but only metallic enough to give it the typical snickerdoodle-like taste while still being sweet and delicious. Now imagine this wonderfulness but as a chai spice snickerdoodle, meaning it uses cinnamon, cardamom, ginger, and allspice. So good, believe me.
I actually made this several weeks ago in preparation for Thanksgiving, but I didn’t like the crust. It was too hard to work with and not flavorful enough. Then I went to NJ for Thanksgiving and made a pie there, but I wasn’t happy with the filling. Finally, I landed on the perfect combination and made it one night for when my cousins were coming for dinner.
Well, I’m a few days late, but that’s okay. For the past month I have worked hours and hours and hours on changing over to my new blog, www.katessweets.com. I have a whole new layout and logo, I have my own little favicon on the web browser (it’s the little pink cupcake, so cute!). I also have so many more options for customization and post layout. It’s going to be much better overall.
I decided to get rid of all my posts with photography that didn’t use natural lighting. My thought process is this: I’m only 18 years old and I don’t see myself stopping this endeavor anytime soon, therefore I have so much time ahead of me to repost those recipes 10x better than when I first posted them. It is important to me that I am proud of the content I am putting up, and after changing to my new and better photography I would cringe looking back at those photos.