Soft, crinkly cookies with powdered sugar and cookie butter. These are melt in your mouth cookies with spiced cookie flavor!
These cookies are SO soft, SO melt-in-your-mouth, SO perfectly flavored with cookie butter, and SO easy to make, great for any occasion!
You know those chocolate crinkle cookies that are popular around Christmas time? The ones with the beautiful crinkly surface, soft texture, and beautiful coating of powdered sugar? These biscoff crinkle cookies are just like those, only with cookie butter instead of chocolate, and a little bit of cream cheese added to the dough to make them super super soft.
The cookies are just a but crispy on the outside and oh so soft on the inside. And along with the other 15 times I said it, these cookies are SOFT. Normally I like chewy cookies, but these cookies are just so tender in their own way that I can’t help but love them as well. Plus, unlike most cookie butter baked goods I’ve tried, you can actually TASTE the cookie butter in them!
An elegant lemon cake that’s sure to impress your guests yet actually very simply to make!
This is a lemon white chocolate cake you can make for any occasion. It yields a lot, so it’s perfect for parties!
The lemon cake is a mixture of textures and flavors. There’s crunchy, spongy, smooth, silky, sweet, and sour all in one bite.
This cake is comprised of several layers. Five, to be exact. But don’t worry! Each of the components are very easy to make and you can even make all of them ahead of time, leaving a separate day to put all the pieces together.
Small, bite sized pieces of bread that have a cheesiness and a unique chewy texture! These cheese puffs are perfect to serve as an appetizer any time!
Happy day after Easter Sunday! How was your Sunday? Did you go to church? Host an Easter egg hunt? Eat carrot cake? I’d love to know how your day went.
Have you ever had pao de queijo? If you don’t know what they are, pao de queijo are these wonderful Brazilian cheese puffs. You can find them served at Brazilian restaurants. They act as the bread and butter before a meal, but these are much better than your ordinary bread and butter.
Traditionally pao de queijo (pronounced pow deh keezh) are made with a dough that you roll into balls and bake on a sheet pan. However, I found a recipe that uses a liquid batter and bakes inside a mini muffin pan. Both yielded results with not much difference in texture and taste (shapewise it was different), and the liquid batter was much easier to prepare.
These pao de queijo are laced with truffle flavor. I LOVE anything truffle. It has a unique richness and almost back-of-the-mouth flavor that I can’t resist. Truffle mac n cheese, truffle fries, and now truffle pao de queijo!
Fudgy nutella brownies that twists together salty and sweet with only 3 ingredients! Easy to make, even easier to eat.
Don’t shy away from the salted part. Please, trust me on this. Salty and sweet balance each other out, they are BFFs. Salt always brings out the best of everything else, adds extra oomph. It’s just like salted caramel! Only, salted nutella instead.
Now that we’ve gotten over the salt part, let’s get to the brownies. Have you ever seen those two ingredient or three ingredient nutella brownies? They have been floating around the internet for a while. I’ve tried and loved the three ingredient ones using nutella, eggs, and flour. However I found that the nutella flavor wasn’t very prominent. I’d also seen the two ingredient version with only nutella and eggs, but it involved beating the eggs for so long that my lazy side never wanted to make them.
But boy, am I glad that I did. These brownies are SO easy. They are easiest to make in a stand mixer but an electric hand mixer, whisk, or even a fork will do if you are willing to put in the effort and time (those last two will definitely give you a good workout). I added in a little salt, and there you have it!
The product is these ridiculously dense and fudgy brownies that are a little salt and have hints of hazelnut. The texture is not that of your traditional brownie, but these are still fantastic and so easy to make. Plus, since they don’t use any flour, they are perfect for your gluten intolerant self, family, or friends!
Creamy, sweet ice cream made from blending bananas foster straight into your ice cream base! No heavy cream required, the bananas provide all the creaminess.
Have you ever had the one ingredient banana “ice cream”? It’s where you freeze bananas and puree them until you get a sort of a soft-serve consistency. It isn’t exactly like ice cream, but the banana flavor turns into a creamy flavor and consistency.
This ice cream uses that creamy texture of bananas and turns it into another kind of banana ice cream. A little healthier compared to traditional ice cream, plus the fun twist of bananas foster.
The ice cream is sooooo creamy. You won’t believe there is no heavy cream in there. Plus that caramel and rum flavor from making the bananas foster takes this to the next level and really adds depth.
Light, creamy, bright coconut cheesecake with a whipped texture that will be ready in no time. No oven required!
A few weeks ago, I made this for my friend’s birthday. I was deciding what to make. She told me that she wanted something with coconut and with cheesecake, but it was a busy day and the oven was already being used since we had guests scheduled to arrive later that day. I also had more than a few extra lemons that I didn’t know what to do with.
Enter this no bake coconut lemon cheesecake. It is so easy to put together! The filling is like a light, coconut cheesecake mousse with bursts of bright lemon. I could eat it with a spoon. Plus, making it is so easy!
A tender, buttery cake with a melt in your mouth texture and a nutty, sweetness from browned butter.
Hi there! Last week, I taught you how to brown butter. It’s something that can be a little daunting at first, but once you get the hang of it you’ll be browning butter for everything you use (and you should, too. It makes everything delicious!). It brings a unique sweet and nutty, toasty aroma to this Dutch Butter Cake that only browned butter can.
Have you ever had Dutch Butter Cake? It’s a super soft, buttery, tender, melt-in-your-mouth cake. It’s a little crumbly and filled with buttery deliciousness. I promise you, cannot have just one piece.
This cake is also super simple to make, with only four ingredients. All you do is mix the ingredients together, spread it into your pan, and bake. As for lining your pan, I would opt for either parchment or aluminum foil. There’s already enough butter in the recipe, so you don’t need to add any more.
Today’s post is a little different from the usual review/recipe. Instead, I’m going to show you how to brown butter with ease. No need to fear burnt butter. Follow these steps and you’ll be an expert in no time!
To me, knowing how to brown butter is an essential. My goal is to start a series called Everyday Essentials, teaching you the basics of the kitchen. When you brown butter, you toast the milk solids in the butter which develops such a toasty and beautiful aroma, and adds unbelievable taste to whatever you use it in. Next week, I’ll be sharing a recipe for Dutch Browned Butter Cake, so keep your eyes open!
Browning butter can be kind of scary. When I first did it, I was scared. Hot oil, the possibility of burning my butter. These chances of things going wrong was what postponed me seeing anything “browned butter” related. Turns out, as long as you keep a close eye on it, browning butter is very easy!
Moist, delicious healthy fig blondies that are naturally sweetened with dried fruit and made with whole wheat flour.
When nuts.com asked me to make a post advocating healthy eating, and I gladly obliged. I realize that with all the recipes you see on this blog, this post is an anomaly. However, I am all about eating healthy. I mean, while I do love brownies and cookies, I love my broccoli and kale as well. But some people don’t love their kale so much. That’s why I made these!
These fig blondies are made with whole wheat flour and have zero refined sugar. All the sweetness comes naturally from a dried fig puree. I also swapped out typical butter for a combination of coconut oil and almond butter! However, these blondies do not sacrifice any taste. They are still dense, moist, and delicious. Another perk is that they’re made in your food processor! No bowls to dirty, just dump everything in and process. I haven’t tried them in a blender, though I’m sure it will work as well.
Soft, red velvet cookies with a cream cheese tang that can be none other than a twist on the classic gooey butter cake.
Did you have a good SuperBowl Sunday? Honestly, I’m not much of a sports person, which is why I’m more excited for the next February event. It’s less than a week until Valentine’s Day! I love this little holiday so much because of all the beautiful red hearts, teddy bears, and chocolate associated with it. If you’re looking for a theme appropriate cookie to make, you’ve found it.
I’ve made and loved gooey butter cake. Using a cake mix for a crust and topping it with cream cheese, it’s impossible not to love. However, I took that cake and twisted it into a red velvet cookie