- You need:
- 1 small bowl
- Small whisk
Cream together 1/4 c unsalted butter and 8 oz cream cheese, both fully softened (in the microwave if needed). Stir in 1 tsp vanilla extract. Whisk in about 1 c powdered sugar, 2 Tbsp at a time until the frosting reaches your desired sweetness level and consistency. Note here that the frosting will get a tiny bit thicker as it cools. I used about 1 cup of powdered sugar and about only 1 out of 8 taste testers thought it was too sweet.
Berry season is among us!!! Funny thing is, I never used to like blueberries, and now I blink and my snack bowl is empty. I think of them as the most superior among all berries, perhaps even higher-rated than strawberries, because they don’t have leaves to cut off. Rinse and consume, so simple and delicious. But here’s another option: put in something like 10 minutes of effort and come out with this fresh blueberry pie.
I needed something exciting to rekindle my motivation to bake… so of course, the chocolate chip cookie. Something for which I have a go-to, dependable recipe, but which lacks a wow-factor. Here’s to getting closer, but not being quite there just yet. The plot twist with these cookies: brown sugar only. Read more
Waffles! But first, check that your baking powder hasn’t expired! Typically baking powder has a shelf life of about a year, after which it’s time to get a new can. Apparently baking soda is much more shelf stable, but probably good to check every now and then. Ok, then when you’re ready… Read more
I hadn’t gotten around to trying to make brownies from scratch before, because let’s be honest, Ghirardelli boxed brownie mix (from Costco) is pretty legit. But I finally got around to this overachiever task a few weekends ago, and absolutely no regrets. This is a new winner.
I accidentally coated these with double the amount of cinnamon as the recipe called for, which is why they’re so brown in these photos, oops. Still delicious though, because I’m a believer in never-too-much-cinnamon. But recipe reflects the standard amount, because I can’t speak for you, plus you can always adjust it to-taste.
The long awaited chewy ginger cookies from Brian’s Mom!!! My first batch didn’t turn out exactly the same as the one that Emili gave to me, but pretty close. I think pressing down the balls slightly before baking might do the trick. At the end of this post will also be some notes on Shortening Versus Butter. Serious stuff. Read more
Muffin tops. Great when they’re on muffins, not so great when they’re on my hips. One can’t really have one without the other, though, and I’m willing to make that compromise I guess. But hold on, this isn’t a recipe for muffins. It’s a recipe for lemon poppyseed cookies that are basically the equivalent to the tops of lemon poppyseed muffins! Best part, amirite?
I’ve been using my trusty food processor to make pie crusts for a couple years now, and love how easy and quick it is. But there were always lingering questions at the back of my mind – is an OG pastry blender better? Does a food processor over-blend? Could my pie crusts go from consistently delicious to consistently WOW???
I needed the answers. So I staged a comparison test.
I love single bowl recipes. I love moist, chewy cookies. I love chocolate. Here is the chocolate chip recipe that you’ve been waiting for all your life. It doesn’t care if your butter is softened or melted. It doesn’t even care if your egg is room temperature or straight out of the fridge. All it cares about is being eaten within 24 hours, which is really not an issue at all.