I feel like Snickerdoodles need more fame in this world. They are not seen nearly as often as sugar cookies or chocolate chip cookies, but in my mind they are just as much of a “classic” as those cookies. I actually had never tasted a snickerdoodle, and didn’t know what they were, until Thanksgiving one year when my cousins had a store-bought box of them on top of their fridge. I must have been 8 or so. The name was so intriguing, and after learning that they were a cookie, I had to try one. I immediately fell in love, they’re delicious! However those were store-bought cookies, so they don’t nearly live up to my homemade recipe for them.
If you don’t know what slutty brownies are, let me inform you. They start with a layer of chocolate chip cookies, then a layer of Oreo’s (I used double-stuf, the way to go), then a layer of brownie. In other words, these are the definition of heaven, no joke. They are amazing. However, whatever you do, please for both of our sakes do not calculate the amount of calories in one of these. I can tell you right now it’s not healthy, ‘nuf said.
Have you ever eaten a brownie and been like “Wow, it doesn’t get any better than this”? Well newsflash, it does. Take an ordinary brownie and fill it with peanut butter, and there you have it. It is now infinitely better than the plain chocolate brownie you were eating, I promise.
That was super cheesy, but all I’m trying to say here is that these brownies are so much better than your typical brownie. Moist, fudgey chocolate brownies filled with a creamy, peanut butter filling. And really easy to make, too! Plus I bet you have all the ingredients on hand, so why not make them right now?
These bars are so delicious. I’ve made them several times, all of which were a success. Once I made them and sent them to my sister at college, who shared them with her friends. Her roommate loved them so much that when she went home for break, she printed out the recipe off my blog and made them herself. She loved them that much! Pretty much they’re a basic bar mix with white chocolate chips mixed in and a layer of cinnamon sugar in the middle.
Happy Valentine’s Day! I hope you’re all enjoying this lovely holiday (get it, lovely?). Personally, I love Valentine’s Day. It’s a day where you get to do a little something extra special for the people you love, and it’s just fun! Plus it means I get a care package full of chocolate in the mail from my parents. That chocolate may or may not be practically all gone by now (shhhh). Moderation is overrated.
Anyways, Raspberry Almond Tart, huh. This tart was so much fun to make. It’s a basic tart dough with a thin layer of raspberry jam spread on top of the crust, then an almond paste mixture, then sliced almonds on top. It sounds and looks a bit intimidating, but it’s really quite easy, it just requires a lot of steps. Honestly, the hardest part of this tart is probably trying to find almond paste in a grocery store.
Happy early Valentine’s Day! What screams Valentine’s Day more than Red Velvet Cupcakes? Nothing. I even topped mine with cute little red and pink sprinkles I got for Christmas.
Red Velvet Cake is the best. I asked for it for my bat mitzvah, I’ve made it for my birthday, I made cupcakes for my graduation party… it’s been a staple in my life. And if you’ve ever tried red velvet cupcakes, you would clearly see why. They are soooo good. Moist, decadent, and slightly chocolatey with a rich cream cheese frosting that melts in your mouth. Need I say more?
Everyone knows chocolate and yellow cake very well, or even if you don’t think you do I can almost guarantee you’ve had plenty. But this is the lesser known version of yellow cake, white cake. It’s the same as yellow cake but instead of using egg yolks, you use all egg whites. Compared to yellow cake it is lighter in color and tends to have a finer crumb, which I particularly like.
I’ve been making these blondies for years. They are the ultimate, go-to blondie recipe and they are so easy, quick, and delicious! Packed with chocolate chips and rich butter flavor, and the perfect chewy texture, this is the only blondie recipe you’ll ever need, really.
I’ve made carrot cake once before, but I made it as a one-layer 9×13″ cake, so this time I’ve made it as a layer cake. It was for my mom’s birthday. She doesn’t have much of a sweet tooth, but I refused to not make a cake for her birthday, so I kind of compromised.
This carrot cake is sooo good. It is incredibly moist, but not too moist so that it’s like pudding. It has just the right amount of carrots and pecans to add a nice texture to each bite. I also put a variety of spices in it because I think carrot cake should have many spices, kind of like gingerbread.
These iced chocolate cake cookies are one of my all-time favorite. I’ve made them several times before, but this time I edited several things about the recipe to really make sure they are moist inside, while still somewhat cakey, and have a nice icing on top. They are supposed to resemble Texas Sheet Cake in a cookie form, which I think is pretty accurate. Texas Sheet Cake is a chocolate sheet cake with a chocolate glaze on top that melts in your mouth. It’s a great recipe for all chocolate-lovers, like me!