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

How to make chia gel for baking

Now I’m forgetting how I first heard about the use of chia seeds in baking, but since then, I’ve used it a number of times, mostly in my cupcakes. Chia gel makes a great substitute for the oil or butter in the recipe because it’s very low calorie and has Omega 3s, fiber, and antioxidants!

I recommend replacing only up to 50% of the fat (butter or oil) in your recipe because the texture/consistency can be compromised if you replace 100% of the fat with chia gel.

How to make chia gel

It’s so easy! To make 1/4 cup chia gel, stir together 1/4 cup water and 2 teapoons chia seeds in a bowl. Allow to sit for about 10 minutes and you’ll have a gel that’s ready to use! 

1/4 cup chia gel contains about 40-50 calories (compared to about 400 in butter and 480 in vegetable oil!)

Note that adding chia g...

Read More

Crumbs Cupcake Mix in a Box

crumbs homemade cupcakes sprinkle vanilla

It may not be a popular opinion, but I used to LOVE Crumbs cupcake and would look forward to visiting their shop(s) on every visit I made to New York. The news of Crumbs going out of business was saddening, but I got over it. 

Then one day I was shopping at Target when I spotted this cake mix! I never buy boxed cake mix, but this one was intriguing and I had to try it, so it was my impulse buy of the day. 

Yesterday, I finally got around to making them and these are my thoughts on the process:

  • The cake batter was SO easy to make! Wow, what a difference it makes not having to measure out flour, sugar, baking soda, etc. Ha!
  • The cake batter calls for 2/3 cup vegetable oil, which I don’t usually like using in my cooking...
Read More