Normally, when I want a baked good, I prefer to just make it myself rather than buy it. That said, every once in awhile, I don’t mind letting someone else do the work for me. Josh and I made the pilgrimage to Cleveland’s Little Italy last Friday to indulge in some fancy desserts from Presti’s. Josh chose a chocolate-coated raspberry mousse, and I was just barely able to limit myself to a chocolate cannoli and a turtle shortbread cookie (sorry, no pictures because I am a human vacuum when it comes to dessert). The turtle cookie seemed like such a clever idea that I couldn’t get it out of my head all weekend. I came up with the idea for this recipe while driving to the grocery store the next day (good timing).
I know the calendar says that spring has started already, but I have my doubts. It’s snowed twice in the last week here in Cleveland, and there’s no end in sight yet. With that in mind, I am taking it upon myself to bring elements of spring into my life, from brightly colored dresses, to butterfly wall stickers, to (you guessed it) fruity cookies. I’ve been waiting eagerly for awhile now to share these lemon cookies with you (about as impatiently as Cookie Monster in this commercial), and this past snowy weekend seemed like the perfect time to test them out. Here’s to sunnier days ahead!
Purim begins today, and that means it’s the season of hamantaschen! For those who haven’t yet experienced the joy that is eating a hamantasch (I hadn’t until two years ago), it’s time to fire up your oven right now (well, actually after many hours of chilling, but we’ll get to that later). There are various stories about the symbolism of the triangular cookies (you can read more about them here and at the link above), but in general, they represent the villain of Purim, Haman. The most traditional filling is made of poppy seeds, but fruit fillings are also common.
Recently, I made birthday cupcakes for a friend, and I found myself in a place I rarely end up: the place where you’ve made too much frosting and not enough cake to put it on. I was thankful that I had plenty for the dozen cupcakes I made, but grimacing internally at the container of excess I now didn’t know what to do with. Now that I’m making an effort to eat healthier, having extra frosting around the house has become more of a problem than a joy. In the old days of careless abandon, I probably would have made more cupcakes to put it on, or used it as a dip, or just eaten it straight with a spoon (judge not, I know you would do it too). Now, the choice is between being wasteful and throwing the extra out, or being creative and finding a good use for it. As you might have guessed, this time I chose the latter.
I don’t know about you, but I’m perpetually involved in a struggle with my fridge. Its idea of what can fit in it and my idea of how much food I want/need have never quite matched up (yes, I know, first world problems). Seriously, someone needs to invent a TARDIS fridge. I would give them all my money.
Christmas really snuck up on my this year. Thanksgiving happened, and then BAM! Everyone was posting pictures on Facebook of their Christmas trees while I still had all my fall decorations up. I am now a little bit more prepared for the upcoming festivities, but the preparations have definitely kept me on my toes.
It’s Christmas cookie season!!!! If you’re looking for more cookie ideas, check out my cookie archive. I’ll also post a few new ideas throughout the month of December, so be sure to check back on Wednesdays to see what’s new.
These cookies are the product of the endless deluge of Christmas music running through my head. You can only hear “Here We Come A-Wassailing” in your head so many times before you go mad. Thankfully for me, madness waited until after the idea for this cookie was born (at least that’s what I tell myself…).
Happy Hanukkah to all who celebrate! In case you’re jonesing for some cookies that are holiday-appropriate but still a little out of the ordinary, I’ve concocted this recipe for Pumpkin Spice Rugelach. I feel like fall came and went in an instant, and I’m still not ready to let go of pumpkin spice just yet. Since these cookies are distinctly not for Christmas, I felt it was reasonable to hold off on the eggnog, gingerbread, and peppermint awhile longer and hang onto pumpkin spice for just one more bakeventure.
I’ll bet that you’ve forgotten all about the Butter Battle Royale at this point. I had every intention of doing this more frequently than once every six months, but things happen (tasty, tasty things, fortunately). I was asked to make cookies for an event in my husband’s department at work, and he suggested that I do another cookie taste test since there would be more people than usual to participate. The original plan was to test store-bought butters against each other, but I had a sneaking suspicion that there would be no noticeable difference, so I made the executive decision to change it up. This time, I pitted Aldi brand butter against coconut oil.
Fall has been in full swing for about a month now, and I’ve resisted the urge to make Halloween- or harvest-themed cookies, so I decided this past weekend was high time that changed. I love looking at and eating cutout cookies, but I absolutely hate rolling them out. While I think I like decorating them, the amount of swear words flying around my apartment during the process really suggests otherwise. Still, I attempt them from time to time. I bought some new cookie cutters (the skull cookie cutter is similar to these) a month ago that I’ve been dying to use, and pumpkin spice cream cheese recently appeared in the cold section of my grocery store, so the time seemed right.