Girl Scout Savannah Smiles Lemon Muddy Buddies

lemon muddy buddies

Another recipe idea I came up with for the Girl Scout cookie recipe contest was a sweet treat that’s easy to munch on. I’ve always had a slight obsession with the classic Chex Muddy Buddies (chocolate and peanut butter, who can resist?) so I thought it would be fun to take that same casual, crunchy treat and change it up.

Enter, Savannah Smiles. I knew these light, lemony cookies would make a great coating for a Chex treat so I came up with the following recipe.

I had my heart set on creating an Easter Chex mix type of snack with Easter colored M&Ms, nuts, and other mix-ins, but since the Easter candy isn’t in stores yet, it will have to wait until next time.

Savannah Smiles Lemon Muddy Buddies
Write a review
Print

Read More

Thin Mint Macarons

thin mint macarons

I’m so thrilled to participate in the Girl Scout cookie recipe contest (and their dog cookie recipe contest, more on that later) again this year. I can’t believe this is my 5th year in a row with this contest! So, because I knew it was coming, I have been thinking about recipe ideas for the last few months, here and there. However, this recipe came to me only a few days ago and I was eager to try it out. Thin Mint macarons. Ambitious? Yes. Difficult? We’ll see…

After searching around for recipes, I decided to use the Martha Stewart recipe that I’ve used in the past since it worked for me. But adding in dry cookie crumbs would be a total experiment and I crossed my fingers that it would work.

A peek in the oven at my baking cookies, and thankfully I was successful! After countless baking ex...

Read More

Christmas Baking: Gingerbread Cookies

decorated gingerbread cookies

Just wanted to share my beautiful creations for this Christmas season. Since we’re still recovering (financially) from our incredible wedding, I decided to do mostly handmade gifts this year, which included a lot of baked goods. :)

I made a great variety of sweet treats, including gingerbread cookies using the same recipe I used last year. They turned out perfectly delicious once again. 

gingerbread cookie dough

unbaked gingerbread cookies

decorated gingerbread cookies

decorated gingerbread cookies

Mmm I can practically smell them just looking at this picture. 

 

Read More

Flourless Chocolate Brownie Cookies

chocolate brownie cookies

I’m SO excited to share this recipe because it’s:

  • flourless, which means gluten-free,
  • very quick and easy to make,
  • low calorie, and
  • ridiculously yummy!

I tested this recipe back in the summer when I wanted to find some type of brownie-cookie to bring to my friend’s housewarming party. I wasn’t quite sure this was what I was looking for until I tasted one out of the oven. Oh. Em. Gee. They are so delicious. And the best part? Low calorie (about 60-80 calories per cookie, depending how big you make them)!!!

Not knowing what cookies to make for The Great Food Blogger Cookie Swap this year, my husband suggested I make these (because he loved them so much too) so I decided to toss crushed candy canes on top for a nice holiday twist. 

Flourless Chocolate Brownie Cookies
Read More

Pumpkin Pie from a Pumpkin

pumpkin pie in the kitchen

After spotting those cute pumpkins at the grocery store, I decided this year I want to make a pumpkin pie completely from scratch, so I impulsively bought one. It sat on my table as fall decor until yesterday, Thanksgiving day, where it was time to make the pumpkin into a delicious dessert. 

I followed recipes found on Allrecipes and Food Network’s websites. Unfortunately, I threw the pumpkin in the oven to bake and assumed it would take a long time, so I set the timer for 45 minutes at 375 degrees. I didn’t check in on it before the timer went off, and it seemed the pumpkin was a little overcooked. 

Luckily the pie was still delicious – just not quite that bright orange color you get out of a can, likely because it was a little overcooked. 

pumpkin pie in the kitchen

Happy Thanksgiving!

Read More

Pumpkin Snickerdoodles

pumpkin snickerdoodle cookies

With fall in full force and an approaching weekend cabin trip with friends, I decided it was time to bake and that should include pumpkin. Originally I was going to make a pumpkin pie from scratch, but the little pumpkin looks so cute on my table so I want to save it for decor for just a little longer.

So instead I used some packaged pumpkin puree I had sitting on the shelf and decided on pumpkin snickerdoodles. I borrowed the recipe from Mom on Timeout but made a few changes.

That day turned out to be very pumpkin-filled, as I also made myself a pumpkin spice Americano and a pumpkin spice chai. Gotta love fall!

Pumpkin Snickerdoodles
Yields 60
Write a review
Print
Ingredients
    ...
Read More

Homemade Raspberry Sorbet

homemade raspberry sorbet

The ice cream attachment for my KitchenAid mixer has gotten me a little excited. It’s been only a few days since its first use, and today I decided to try a different route – sorbet. 

I bought a bag of frozen organic raspberries at Trader Joe’s and left them in the fridge overnight to thaw so that I could begin making my sorbet. What I love about this recipe is that it’s practically healthy! With minimal ingredients, what you’re eating in the final product is mostly raspberries, with a little bit of sugar and lemon juice.

I used these instructions to make sorbet and came up with the following recipe.

Raspberry Sorbet
Write a review
Print
Ingredients
  1. 12 oz raspberries
  2. 1/3 cup coconut su...
Read More

Vegan Coconut Coffee Ice Cream

vegan coffee coconut ice cream

When a craving for ice cream hit me this summer, I added the KitchenAid ice cream attachment to my Amazon wish list. My birthday was recently, and thanks to my mom, I received the most awesome gift!

Eager to try it as soon as possible, I threw the bowl in the freezer and began researching recipes. I wanted to find something that would be fatty and delicious, but healthy at the same time, so I chose this coffee coconut ice cream recipe from Minimalist Baker because its base is coconut milk. 

After brewing my morning coffee, I set to work! I made half the recipe since I only had 1 can of coconut oil.

Vegan Coconut Coffee Ice Cream
Write a review
Print
Ingredients
  1. (1) 13...
Read More

Wedding Cupcakes

wedding mini cupcakes with gold

In lieu of a gift, my little sister asked if I could make cupcakes for her wedding. Because I found full size wedding cupcakes to be so darn time consuming, I promised to make the wedding cupcakes on the condition that they be mini cupcakes. 

WOW what a difference it makes to do minis! I completed baking exactly 200 cupcakes in only 2.5 hours by making 4 batches of cake. Frosting them took only about 2 hours as well. Here’s what I made:

1 batch of...

Read More

Chocolate Protein Hazelnut (Nutella) Spread

protein nutella crepes

A few days ago, I [somewhat] impulsively bought some hazelnuts because I love the flavor and wanted to experiment with them. I looked around online for recipes but ended up wanting to try homemade Nutella, but with a catch– I’d use protein powder instead of chocolate chips.

It was very quick and easy to make (though skinning the hazelnuts was a slight hassle) and the flavor turned out great! The consistency is obviously a little thicker and not as smooth as Nutella due to the protein powder. Enjoy! 

Chocolate Hazelnut Protein Spread
Write a review
Print
Ingredients
  1. 1 cup hazelnuts
  2. 1 scoop (30 g) chocolate protein powder
  3. 1 tsp vanilla extract
  4. 2 tablespoons coconut oil, me...
Read More