I have drop-cookie issues. I know they’re tasty and easy and much beloved. But I really can’t handle the uncertainty inherent in a cookie that just gets plopped onto a cookie sheet with a spoon. I need cookies to be precisely scooped or rolled or cut out, not “dropped”. Making chocolate chip cookies leaves me deeply unsatisfied. I’ve been thinking about a cookie with dried fruit and nuts but all my internet research led straight to drop cookies. So I got to work cooking up some delicious fruit-nut cookies that could be rolled out and cut into precise circles. No blobs allowed!
I made some fun Black and White Halloween Cookies this week. But when I went to take pictures they just didn’t pop. What the pics really needed was some color for the black and white to stand out against. So I revved the oven back up and baked some pumpkins from the same sugar cookie dough recipe I make all my holiday-themed cookies with. Continue reading “Sparkly Pumpkin Cookies”
I don’t usually dress up for halloween. There was a Bridezilla costume in 2014 that involved a thrift-store wedding dress, blond wig and a t-rex mask, but that’s the exception, not the rule. But I love making Halloween cookies. The kids always get really into it and it’s the project that reminds me that all the fun holiday baking is just around the corner. I usually try to keep things simple, using the same basic sugar cookie recipe I use for all of my holiday-themed cookies (like these bunnies). These don’t require any piping tips or fancy techniques, you can make them with supplies from your grocery store’s baking aisle. Continue reading “Black and White Halloween Cookies”
Pawpaw is the super-yummy native fruit most people have never heard of. It is the largest fruit native to North America and grows abundantly in midwestern forests. It’s the only fruit in its family that grows in our temperate climate. The rest, like the custard apple, are tropical.
I used to work for a wedding photographer back in the day, before digital photography was a thing. He was very eccentric, had a lot of odd habits and some very strong opinions. He once leapt from a moving train that had gone express mid-route to avoid being late to class. He woke up the next day in the hospital with a nasty head injury then ran a marathon 3 days later. To save time while eating he would mash entire slices of bread into dense balls he called “cowboy bread” which he washed down with as much milk as he could safely drink in one sitting. He was unapologetically hostile towards new trends in photography, such as color film. He was fond of saying, “Just because you can, doesn’t mean you should.” I thought he was a curmudgeon and a bit daft at the time but it turns out that’s exactly how I feel when it comes to the almighty PUMPKIN SPICE. Continue reading “Soft Chai Snickerdoodles”
I know I said that the Mexican Hot Chocolate Cookies were my baby. But now I have a new baby and it’s these Chewy Molasses Cookies. At first I was worried that I wouldn’t love the Mexican Hot Chocolate Cookies as much once I posted these, but it turns out there’s enough love in my heart for both. My heart grew, as did my waistline. Continue reading “Chewy Molasses Cookies”
I’m founding a local chapter of the PWHGCMOM’s, that’s People Who Have Gone Completely Mental Over Meringues. I am pretty sure meetings will be well-attended and sticky and borderline diabetic. Meringues are just the best. Continue reading “Strawberry-Matcha Meringues”
Man do I hate making royal icing. I hardly ever do. Most of the cookies I make, I just work the designs around what colors are available in Betty Crocker cookie icing. But a friend of mine whose family ran a bakery posted some pics of cookies she had dipped in icing and they looked so lovely I thought I’d give it another try. Royal icing is a simple mix of egg whites, powdered sugar and extract or lemon juice. No big deal, right? Am I not the Master Of All Baked Goods? Do I not bleed icing?
Despite my own personal views, apparently cupcakes are not the solution to every problem. Sometimes you need to bake something for a brunch, for a potluck, or for a weekend treat and for some reason cupcakes just won’t work. Sigh. You don’t have to like it, but you do have to have a go-to, delicious, and simple recipe that will still get rave reviews. This is it. Plus, they have fruit in their name, so I’m thinking they’re probably very healthy. Continue reading “Blackberry Bramble Bars”
Most years my birthday is well after Easter. So usually by the time I’m thinking birthday cake, I’m so over bunnies and eggs and pastels and spring. But not this year! So I thought I’d kill two birds with one stone and make a birthday cake that was also Easter-y! I had dozens of my favorite bunny cookies and thought I’d make a pastel cake adorned with pink and white bunny cookies, pastel watercolor buttercream and a white chocolate sail. And then I accidentally made this. My creative process is what some might call chaotic, but I prefer the term “experimentally unhinged”. Continue reading “Spring Woodland Cake”