It’s officially fall!!! My favorite time of year 🙂 And I’m celebrating by making fall themed treats starting with snicker doodles! These round, soft, cinnamon-sugar pieces of goodness taste every ounce as good as they look.
I also decided to shove some ice cream between two cookies and let me tell you, I AM NOT DISAPPOINTED!
I think snicker doodles just became a staple in my home- mostly so I can make snicker doodle ice cream sandwiches lol.
- 1 cup butter
- 1 1/3 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
2. Scrape down the sides and add in the egg and vanilla extract and mix just until combined.
3. In a separate large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients in seperate parts. Make sure before adding a new part, the ingredients are fully incorporated.
5. Cover the dough with ceran wrap and chill in the refrigerator for 30 minutes.
6. While the dough is chilling, mix the sugar and cinnamon for the coating and set aside.
6. When the 30 minutes is up, preheat the oven to 375F and line a large baking sheet with parchment paper and set aside.
7. Scoop the dough with a spoon and roll into little balls. Roll each ball in the cinnamon sugar mixture before placing on the cookie sheet. Bake for 17 minutes
This back to school season has inspired me to make snacks for work. I buy snacks very often but I find that when I make them, my snacks last longer (because I make a lot at a time- lol)!
I decided to make these dairy free because MILK IS EXPENSIVE! I’m trying to save money anywhere I can and I’d rather save my milk for my morning Frosted Flakes but now I’m gonna be dunking these cookies in my milk. What is life?!
2 cups all-purpose flour
1.5 tsp cornflour
1 tsp baking soda
1/2 tsp sea salt
3/4 cup brown sugar
1/4 cup granulated sugar
3/4 cup butter (softened)
2 tsp vanilla extract
1.5 cup chocolate chips
Line two cookie pans with parchment paper
In a medium bowl, whisk the flour, cornstarch, baking soda and sea salt. Set aside.
In a separate bowl, beat the butter, brown sugar and granulated sugar until fluffy. This should take about 2 minutes. Add in the egg and vanilla extract and beat until it’s all combined.
Add in the flour mixture and keep mixing till it’s all well incorporated. This should take about 3 minutes. Add in the chocolate chips and stir gently.
Cover the bowl with plastic wrap and refrigerate for an hour then preheat the over to 350F.
Remove the cookie dough from the refrigerator and let sit for 10 minutes. Form cookie dough balls (about a tbs size each) and place on baking pan. Leave enough room between the cookie dough balls as they spread out in the oven.
Bake for 12 minutes then cool.
K! This is my first time making gnocchi and I am really excited! I’ve really only ever tried it once too but I really want to branch out and start making more adventurous things.
I got store bought gnocchi (cuz aint nobody got time to make it from scratch) and was thinking about what I could do and I decided to make it like a pasta paired with shrimp and this is what I came up with! Enjoy 🙂
- 500g gnocchi
- 4 cups water
- 3/4 cup shrimp (without shells)
- 1/2 garlic large clove (finely chopped)
- 1/4 small onion (sliced)
- 3/4 tbs olive oil
- 1/2 cup chopped fresh spinach
- 1/2 roma tomato (chopped)
- 1/2 jar of pasta sauce. I used presidents choice portebello mushroom sauce
- 1/8 tsp dried basil
- salt & pepper to taste
1. Bring a pot of water to a boil and add the gnocchi. Add salt and let boil until gnocchi comes to the surface. Drain and set aside (keep in pot).
2. Place a large saucepan over medium heat and add in the oil. When hot, add in the shrimp, garlic and onions. Sautee until the shrimp turns pink
3. Add in the tomatoes and pasta sauce. Let simmer for 3 minutes
4. Add the dried basil, spinahc, salt and pepper to taste
5. Pour the sace over the drained gnocchi on low heat. Stir and let sit here for 3 minutes.
Who doesn’t love mug cakes?
They are such an efficient way to get cake when you’re craving cake. Now it was my birthday a few days ago, and I’ve had cake all week but I still want more. So this flourless mug cake is a little guilt free and I’m living for it.
I’m craving home made cake and I’m gonna make one gosh darn it and it will be ready in 5 minutes 🙂
Easy, perfectly porportioned, warm, fast, ugh. k I can literally talk about mug cakes forever so let’s just get to the recipe!
- 3 tbsp peanut butter
- 1 tbsp brown sugar
- 1/4 tsp baking powder
- 1 egg
- 2 tbsp chocolate chips
- Add all ingredients except the chocolate chips to a microwave-safe mug or ramekin. Whisk till it’s all combined and smooth. Stir in 1 tbsp of chocolate chips then sprinkle the remaining chocolate chips over surface of cake.
- Heat in microwave for 1 minute and 45 seconds or until a toothpick inserted comes out clean.
This is the Monday-est Monday ever so for getting through it, I am rewarding myself with a delicious boozey drink!
The ultimate power couple is lemon and alcohol (which gets boring fast!) but throw in something extra to spice things up and you have my attention!
Blueberry Syrup- unstrained
Blueberry Syrup- strained
With this recipe, you can easily substitute the blueberries for raspberries, cherries, strawberries, you name it!
- 1 1/4 cup Water
- 1 cup Sugar
- 1.5 cup Blueberries
- 1/2 tsp Lemon Zest
- Lemon wedges and extra blueberries for garnish
- Make blueberry syrup- add the water, sugar, blueberries and lemon zest to a medium sized pan and simmer for 5 minutes stirring occassionally
- Strain this mixture
- In glasses pour in the lemonade to half way, then fill with prosecco to 3/4 way.
- Pour in a tablespoon of the syrup into each glass and garnish with some blueberries and a lemon wedge each.
I know it’s winter and super snowy and I should be making a hot chocolate but I am really channeling my inner summer right now so I decided to make a sorbet. Frozen ingredients, warm blanket, great netfix movies- I don’t know about you but SIGN ME UP!
I don’t have an ice cream maker so this took a little bit longer than I hoped for but it’s Saturday evening so timing wasn’t a real issue.
Anyways, here’s desert!
1/2 cup water
1/4 Cup lemon juice
1/2 cup sugar
a pinch of salt
1/2 cup & 2 tbs coconut milk
- In a saucepan, add water, lemon juice, sugar and salt. Stir and bring to a boil then remove from heat
- Add in the coconut milk and whisk until combined. Pour into a container and freeze for 90 minutes
- Transfer the ingredients to a blender and blend to break the ice crystals. Freeze for 30 minutes
- Repeat step three until you get to your desired sorbet consistency. (Should be a little creamy)
Is it fall yet? Cuz it sure feels like it!
Fall is my favorite season and from now on in my household, I declare it fall! That means more cuddles, tea with most meals and deserts best served warm-like my apple cinnamon cake.
This cake is super fluffy and goes so well with ice cream! Let me know if you try this recipe! 🙂 Enjoy.
1/3 cup packed brown sugar
1 tsp. cinnamon
2 apples peeled, cored and chopped
2/3 cup granulated sugar
1/2 cup unsalted butter, softened
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract, (optional)
1 1/2 cup all-purpose flour (or cake flour)
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
- Preheat oven to 350 degrees. Grease and flour a baking pan and set aside.
- In a medium bowl, mix the brown sugar and cinnamon. Add the apples and toss making sure the apples are coated with the cinnamon-sugar mixture.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until it’s all combined. Add the vanilla and almond extract and mix until combined. In a separate medium bowl, whisk the flour, baking powder and salt together. Add dry mixture to creamed mixture alternating with milk, starting and ending with flour mixture. Make sure it’s all combined.
- Pour in half of the batter into the baking pan; then top with a layer of the apple mixture and press gently into the batter. Pour the remaining batter over the apple layer and the top it off with the remaining apple mixture and gently press in.
- Bake for 54 minutes or until a toothpick inserted in the centre comes out clean.
- Cool and serve (best when it’s warm)