The ultimate duo, marbled and sandwiched for your degustation pleasure.
It’s here! The 5th (!!) annual cookie swap put on by Lindsay of Love and Olive Oil and Julie of The Little Kitchen. I am so delighted that I’ve been able to participate every single year since the beginning. And allow me to just say, the sponsors have really upped their freebies game. Hello silpats…
Fluffy little white cakes stuffed with a persimmon surprise and covered with a dusting of white sprinkles.
A classic holiday quick bread: equal parts nostalgia and spice.
If drinking straight bourbon scares the crap out of you, then this is most definitely the dessert for you.
Now taking applications for cookie testers who claim to hate the New York Times recipe. Inquire within.
Breakfast in a cookie. Refined sugar free, portable, and did I mention it’s a cookie? It’s a cookie. For breakfast. Brilliant!
When the heat’s got you down and you really want cheesecake but can’t be bothered to turn on the oven for an hour plus. Make this instead.
The throwdown continues for round three. The apparently unbeatable New York Times versus the OG Nestlé Toll House. And who’s the winner? Take a guess.
What better way to ring in a new decade than a towering pistachio cake chock full of fresh raspberries and a honey mascarpone frosting? Oh yeah, add sparklers.