Addictive soft sugar cookies with a fluffy frosting (booze optional, but encouraged!) Continue reading
An easy cream puff type recipe with that trendy new cookie butter spread. Continue reading
Chitlins, it’s Year 2 of the Food Blogger Cookie Swap and can I just say that my cookies this year are WAAAAAY better looking than last years? Good lord what was I thinking last year. Not a good way to advertise your blog. They didn’t even have sprinkles! Eeyuck.
I love layer cakes. Sorta.
I love the way they look when they’re all prettily decorated. And I love the slices sitting on a plate just waiting to be devoured.
And I really enjoy the process of baking them – and ohemgee you guys, cake batter? I mean, is there really anything better? (Maybe cookie dough. Okay, probably cookie dough. Or I guess it’s really a tie.)
If you’ve been following along on facebook and instagram then you know, Chitlins, that I have been a very busy girl with sprinkles this weekend. I stocked up on some pretty colors (ha! Like I needed more sprinkles) and set to work immediately. I can’t even describe to you how happy sprinkles make me. It’s like an edible rainbow – and way better than the Skittles version because I never get sick of sprinkles, but Skittles upset your belly if you eat like, two bags. Not that I know from experience of anything.
Chitlins!! I’ve missed you so much these past two weeks. We’ve been super busy over at the Sprinklery. We moved into a new apartment, I got a new job, and I baked 16 dozen mini-desserts for a bridal shower on Saturday. And that was all in the last week/first week of July/August. Phew!
Yeah, I know. This is the third recipe with bacon in it in the last week. Also it’s the second consecutive picture using the same dishtowel in the background. I’m sorry. I’m a terrible blogger and neglecting my duties. But c’mon! It’s bacon in a cupcake, it’s amazeballs and my most requested cupcake from my friends. Are you really going to hold it against me?
Hey Chitlins: Since I was on vacation all last week I didn’t get to make anything so I asked my friend Sarah to do a post on these awesome cake pops she made a few weeks ago. Enjoy, I know you’ll love her (if not for the sole fact that she has incredibly enviable hair)!
Hi blog people! I am one of Ace’s friends, Sarah, and I am honored to have been asked by Ace to be the first ever guest blogger here! Ace was in Mexico for the past week (jealous!), but someone had to continue to slave away in the kitchen while she ziplined through the jungles and leisured on a beach. She left me here to pretend that the heat of my oven was actually the glorious Mexican sun beating down on my face. Like Ace, I also love to cook and bake (though she is significantly more patient than I am) and lately people have been complimenting me like crazy and even asking me to bake for their special events. Obviously getting complimented is awesome so feel free to keep ‘em coming. And now a little about me…
For most who know me, it comes as no surprise that I usually keep a box of funfetti cake mix in my cupboards. Not because I particularly enjoy making a boxed funfetti cake (though there is something to be said for the awesome sprinkles they have that are crunchy and not soft wax, where do I find those?!), but mostly because I’m a complete sugar freak and will often just spoon dry cake mix into my gaping maw for dessert.
Where some people will go for a tub of ice cream or a bag of chocolates, my guilty pleasure is hands down dry cake mix (or cheesey poofs, it depends if I’m in a sweet or savory mood). Now let me tell you something, not all cake mixes are equal. I once made the mistake of buying Duncan Hines yellow cake mix and that stuff literally tasted like flour, which is probably a testament to fewer preservatives and fake flavors. However, when I’m looking for a cake mix/batter flavor I want all those fake flavors, that’s what I like about the boxed mix.