Cookiethon 2021

Since Scott has to work on Christmas Day, I’m putting together a big cookie tray for the other AWESOME essential workers and doing goodie bags for some neighbors.

It’s been a fun cookie making week!

I hope your Christmas is a blessed and happy one.

salty and sweet (and a little more salty)

Wow. Wow wow wow!

This was a new-to-me cookie recipe and I was THRILLED with the results. It is definitely for the lover of all things salty and sweet together – just like the happiest of couples.

Sea Salt Butterscotch Pretzel Cookies


INGREDIENTS:
1 cup butter
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 1/2 cups light brown sugar
2 eggs
2 teaspoons vanilla
3/4 cup butterscotch chips
3/4 cup semi-sweet chocolate chips
1 cup coarsely chopped pretzels
flaked sea salt

DIRECTIONS:
In a medium saucepan, melt the butter over medium heat then bring to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.

While the butter is cooling, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda and sea salt. Set aside.

Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a rubber spatula or wooden spoon until the dough comes together.

Stir in the butterscotch chips, chocolate chips, and pretzels.

Using a medium cookie scoop, drop the dough 2″ apart on the baking sheet. Bake for 10-12 minutes or until the edges are lightly golden.

After removing the cookies from the oven, sprinkle with flaked sea salt. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a cooling rack.

I want to know if you make these so we can oooo and ahhhh together over their perfect combination. Could this be the most complete cookie ever created?? Arguably so.

Really (really!) Fantastically Soft Gingerbread Cookies

I posted this recipe on my Instagram and Facebook today and had some people message me about a printable copy. So because I’m such an awesome person, here is the printable recipe version.

These are seriously good gingerbread cookies. Soft center. Lightly crunchy outside. Just the right amount of spicy and sweet. (Wait. Are these my signature cookie? DOES ‘G’ STAND FOR GINGERBREAD?!)

The things we uncover when we blog…

G IS FOR GINGERBREAD cookies


INGREDIENTS:
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons prepared dark coffee
1/4 cup molasses
1/4 cup sugar

DIRECTIONS:
Preheat oven to 350 degrees

In medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking soda

In mixer, cream butter and brown sugar until light and fluffy. Stir in egg, coffee, and molasses. Slowly blend flour mixture into butter mixture until incorporated; scraping down the bowl sides and beaters.

Shape dough into 1″ balls and roll in sugar.

Place on parchment-lined baking sheet – 1″ apart

Bake for 12-14 minutes. After 5 minutes, move to cooling racks.

ENJOY!!

(Tomorrow’s post will be a delicious salty and sweet butterscotch and pretzel cookie!) Is this a food blog now?! I can’t help it – it’s Christmas and you might have a few desserts still to make and I’m here for you! There’s nothing I like more than a good homemade cookie.

Girl, don’t do it…

It’s not worth it.

I’m not gonna do it, I was just thinking about it. I’m not gonna do it.

I did it.

The recipe for Southern Living’s Pumpkin Spice Bundt Cake. Holy nutmeg! The perfect marriage of spice cake and pumpkin bread.

I am NOT one of those people. I don’t like rushing seasons or holidays because I inevitably get bored with them too soon. I want to put things out at an appropriate time so I can enjoy them all season long.

But the spices in this cake… pure pumpkin heaven! I had to. Just this once. I’ll now go back to summer and 100+ days and flip flops and tank tops.

But for one little Saturday in August, I simply HAD to have a little bite of Fall.

Plus!, this recipe calls for candied pecans to be sprinkled on top but I used regular pecans so basically, it’s diet food.

Don’t make this recipe too soon, (don’t do it, girl) but put it on your Fall Bucket List. It’s one of the best bundt cakes I’ve ever had (no hyperbole needed.)

Looking forward to sweaters and hot cider and football games. But not yet. There’s a little more sand-between-the-toes days to come.

enjoy!

Basically I’m Ina.

Pardon me while I become a food blogger… -ha!

Those cupcakes I blogged about the other day? Those are for when family is over or you want to impress your friends with foo-foo desserts.

But after all the guests are gone and your kids are in bed, these are the cupcakes you make just for yourself.

Not only are they decadently full of chocolate, they have a secret ingredient that you really need about right now.

Yep. It’s in the recipe and in the icing.

Quarantine schmorantine.

If you want to tell your spouse about them, that’s up to you. But personally, I suggest disguising a dorm room refrigerator as a shoe storage bin and write down some excuses on the back of your hand as to why you need to keep going into your closet during the family movie marathon tonight.

Irish Cream Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print

INGREDIENTS FOR CUPCAKE

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Bailey’s Irish Cream Original
  • 3/4 cup whole milk
  • 1/2 cup vegetable or canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water

INGREDIENTS FOR FROSTING

  • 2 sticks of butter, softened
  • 1/8 tsp salt
  • 3 cups powdered sugar
  • 3T Bailey’s Irish Cream Original

INSTRUCTIONS FOR CUPCAKES

  1. Preheat oven to 350 degrees. Set up cupcake liners.
  2. In a mixer bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Whisk to combine.
  3. Add milk, Bailey’s, oil, eggs and vanilla to flour mixture – mix on medium speed until well combined.
  4. Reduce speed and carefully add boiling water a little at a time – beat on high for 1 minute. The batter will be very thin and runny.
  5. Scoop batter into liners about 3/4 full
  6. Bake for 20-25 minutes. My oven baked right at 20 minutes, but adjust as needed until inserted toothpick comes out clean.

INSTRUCTIONS FOR FROSTING

  1. Cream butter and salt until fluffy
  2. Mix in 1C of powdered sugar
  3. Stir in Bailey’s
  4. Mix in remaining powdered sugar until thoroughly combined

I used the star tip to frost these then added some sprinkles for fun. The more cupcakes I taste-tested, the crazier the sprinklers got! 

E N J O Y !!