I am obsessed with ice cream. Lately I have been really into making my own home made concoctions, because I can get my ice cream fix using quality ingredients…for a fraction of the price.
This recipe is a bit of a sorbet/ice cream hybrid, as it uses almond milk for a bit of creaminess…but it has all the intense, deep flavor of a sorbet. Bonus: it’s lactose-free!
Have you ever read a brownie recipe and rolled your eyes upon reading, “Wait one hour before cutting?”
I’m sorry, but when I crave brownies, I want them now. (Cue Veruca Salt voice.)
Generally speaking, muffins cool much faster than brownies, so I decided to make three-bite brownies baked in muffin cups. More specifically, I baked them using a six-cup muffin tin and silicone baking cups.
Today when I was zoning out on my drive home from work, I realized that I couldn’t remember the last time I ate a chocolate chip cookie.
I knew this was a serious issue. I had to get my fix. I didn’t want some boring, typical chocolate chip cookie. I wanted something a little bit different.
This chocolate chip cookie recipe made me feel just a little bit more “grown up.” The addition of ground cinnamon gave the cookies just the right amount of warmth. Old-fashioned oats added texture.
This recipe is the perfect cure for a case of the blahs. I promise.
Sometimes I just want the taste of a fudgy brownie without having to make a whole pan of brownies. Recently I featured a recipe for chocolate chip cookies for two, and thought — why don’t I turn this into brownie cookies?
This recipe gives me the brownie flavor I crave, in a much more portable cookie form. Feel free to play around with the add-ins. Walnuts would be awesome in these. Better yet, roll the chilled dough in powdered sugar and they’re chocolate crinkles! Comment below with your favorite brownie add-ins.
I fully realize that I have been completely lazy about this whole keeping-up-with-my-blog thing. I am back to tell you about one of my favorite things: giant cookies!
*cue Buddy from Elf voice* I LOVE FAVORITE THINGS!
I have been completely obsessed with this Budget Bytes recipe for snickerdoodles for two, which yields two cafe-style (meaning, HUGE 4 inch diameter) soft cookies.
I am not sure I have ever met a cookie I didn’t like. The snickerdoodles wound up costing 42 cents per cookie, which makes it really hard for me to justify buying cookies for myself at any bakery or cafe ever again.
I thought…maybe I could riff on this recipe and create a chocolate chip cookie dough recipe for two. I tried it, and it definitely hits the spot when I need to exercise just a bit of self-control.
Over the past two months, I have been fortunate enough to spend 20+ hours a week interning for a local media company, and let me tell you: it has been a ton of work, but it has made me so happy. I have felt an immense amount of accomplishment each Friday when I see my work in the newspaper next to some of the greatest names in local journalism. I have had some fantastic coaches, and the whole experience has been invaluable to me. As a quick “month of November wrap-up,” I’ll run some highlights:
I love chocolate. On the contrary, the only way to get my mother to eat chocolate is to add peanut butter to the equation. I was absolutely delighted when she suggested that we create peanut butter chocolate candy together. I’ll use any excuse possible to experiment with chocolate in the kitchen-especially if I know my mother and I will have a chance to bond over it.
For the record, Reese’s eggs are mutually our favorite Easter candy, due to the high peanut butter to chocolate ratio. This recipe tastes very similar, depending on how well you can shake the melted chocolate off the peanut butter ball.