I finally perfected my Pop-Tart cookie recipe and boy are they addicting! With browned butter and a lot of brown sugar, this recipe produces a great chewy cookie that contrasts well with the crunchy Pop-Tarts. They are based off of my favorite chewy chocolate chip cookie recipe and the combination of the chewy/crunchy textures is what makes them so addictive.
Unfortunately I wasn’t able to post as much as I would have liked this week. I had to go to DC for work and the four hours of commuting each day left to me too tired to do much else but sleep when I got home. I know there are a ton of people in Northern Virginia who commute to DC everyday and I have this to say to them: YOU ARE CRAZY. Driving 30 miles should never take an hour and half. Never. I am very thankful to only have a 20 minute drive to work!
Sometimes you just want to make a something simple. Maybe you’ve had a long day and you’re tired, maybe you’re short on time and need to throw something together fast, or maybe you just feel like being lazy. This is the pie for such occasions. It’s so simple you won’t believe it, and guaranteed to please everyone.
Recently I’ve been looking for new ways to use cardamom other than my Finnish cardamom bread. I came across this recipe on another blog and knew I had to try it! It is a deliciously moist cake with lots of banana and coconut. This cake tastes even better on day two, after the all the flavors have had a chance to meld together, making it a great option to serve for Easter brunch or dessert since it can be made ahead. Be sure to add the cardamom glaze on the cake as it really puts the cake over the top!
Well, almost creme filled. The tip on my pastry bag wasn’t long enough to fill the doughnuts completely, so only the first 1/2 inch of the doughnuts are creme filled. Even without all the filling, they are a delicious low fat alternative to their fried counterparts. And when I say delicious, I mean DE-LIC-IOUS!!! These are so good you will not miss the deep fried version. Trust me, makes these, and you will not regret it!
These bars are absolutely delicious! I love combination of textures: fudgy, gooey, and crunchy. It all starts with a fudgy brownie base, then layered with marshmallows, and finally topped off with chocolate peanut butter rice krispies. I made these for my church’s small group; everyone loved them and I’m sure you will too!
You know the cake batter ice cream at Cold Stone Creamery? I LOVE it! The smell of fresh waffle cones always tries to lure me in when I walk past the store in the mall. I would totally give in to the temptation if I knew I wouldn’t have to pay for it later with an upset stomach due to my lactose intolerance! So, I created this recipe as an alternative to one of my all time favorite ice cream flavors. This ice cream takes just like cake batter and can be easily adapted for your favorite flavor (red velvet? brownie batter anyone?)
Three batches of cookies later and I FINALLY made a chocolate peppermint cookie that my husband loved. The cookies are easy to whip up and fairly quick to make, with the execption of the chilling time. The deep chocolate flavor complements nicely with the sweet pepperming candy. The cookie base is not too sweet and would also be good with a little vanilla or peppermint frosting.
After the cookie failure this weekend, I decided to stick with a box mix. I bought a cookies and cream pound cake mix around Christmas time and finally got around to baking it. I love the cookies and cream combination but usually only eat it in ice cream form (and you can bet that I’ll dig out every last cookie, leaving behind the sad half melted ice cream). I’ve never had it in cake form and was excited to try it. The cookie chunks stayed crunchy after baking and the overall flavor of the cake was good. The recipe called to make this in a loaf pan but I made these into bite-size cakes to make them easier for serving. This cake tastes great warm with ice cream and with even more cookies crumbled on top!