These festive little lovelies have been circulating my facebook of late, and I naturally couldn’t resist the temptation to give the recipe a try. I didn’t use to be that into sprinkles (on the principle that they don’t taste that great), but they’re so damn joyful! I had to give these a shot. Continue reading “Confetti Cookies”
Baking in someone else’s kitchen is always an adventure. You never know what they’ll have on hand, so it’s best to keep things simple. These marvelous cookies are just 5 ingredients.
Good lord, I love brown butter. The nutty, caramelly flavor takes most recipes to the next level of awesome. And, as we’ve already established, I love malt. So these cookies clearly needed to happen. Continue reading “Salted Malted Brown Butter Cookies”
I just returned to Greenville after two weeks home in Austin, and some serious baking seemed like the only sensible cure for the raging bout of homesickness that ensued. I miss Austin something fierce. So something chocolate needed to happen.
This is the last (and somewhat belated) post about strawberry desserts for a while. I worked almost all the way through the two gallons before leaving town, and I’m okay with setting down the fruity desserts. Though this cake was bomb.
In my epic strawberry consumption efforts this week, I was debating between recipes for a buckle, a cobbler, and a crisp. While the crisp won out primarily on the criteria that I didn’t want to go to the store again (the other options required milk), I’m really glad this happened.
So, this won’t shock anyone who knows me, but I’m not actually that big on fruit. That being said, this week’s adventures in strawberry disposal are starting to win me over. And this blondie pie was the first major step in that direction. Continue reading “Strawberry Blondie Pie”
This cake is great if you need to bake something and really don’t feel like going to the store, ’cause everything you need to make it is in your pantry. No eggs. No butter. It doesn’t contain any ingredients that require refrigeration (and consequently, the sucker is vegan to boot!).
I have to say, I was completely dubious about this recipe. Not the concept (courtesy of some European travel, I really like sesame seed desserts), but the execution – this calls for 1.5 TABLESPOONS of butter. Continue reading “Benne Wafers (i.e. sesame seed brittle cookies)”
I picked a ton of fresh strawberries this weekend. Well, two gallons to be exact. Which, naturally, means there will be a deluge of strawberry-related baking in the next few days (before I get buried in a mountain of final projects to grade).