So…I believe it’s finally fall outside you guys. I tried to deny it. I even keep wearing my flip flops, but it’s definitely not summer when you’re in flip flops and a sweater. While I’m sad that summer is over (it’s too short!), I do love fall. I love cider mills and the leaves changing and most importantly of all Halloween! It’s one of our favorite holidays around here. We used to throw a huge costume party every year.
I’m excited that I’ll finally be able to hand out treats this year! That means I have an excuse to dress up!! Which is all I really want to do, but it’s just not the same when you’re sitting around the house. I decided to try and make some sugar cookies this year for Halloween. The last time I “made” sugar cookies was when I was only in charge of cookie cutters and sprinkles…and we were making them for Santa. I’m almost 30 now...so…you can see how long it’s been. In fact, I don’t think I’ve ever made a batch of sugar cookies from scratch by myself.
At first I was all excited to use the recipe we made as kids! But then I looked at the ingredient list and it called for shortening. I’ve been trying to stay away from that, so we don’t have any in the house. Luckily, I just got a library card and have been checking out books left and right! Bren thinks I went a little crazy, but they’re free books! How can you not get excited?!? Anyways, one of the books I borrowed is the King Arthur Flour Cookie Companion cookbook. This book is massive and awesome! I think I may end up getting my own copy one of these days. They have 3 to 4 different types of sugar cookies. It was almost hard to pick one out.
I decided to go with their special sugar cookie. It looked simple and I liked the ingredient list. You should definitely check out the King Arthur Flour cookbooks when you can. They really know their stuff when it comes to baking. This post isn’t sponsored by them at all, but if they saw this and wanted to send me a cookbook or two I wouldn’t say no. Hello King Arthur Flour people! Are you listening to me?! No? Oh well, I hope you enjoy these cookies as much as we did!
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I’m still trying to get out of vacation mode…and I think these cupcakes may help me. And by help, I mean I’ve been craving carrot cake, but decided to make cupcakes as they’re easier for the two of us to eat. For some reason, carrot cake reminds me of fall. It might be all the nutmeg and cloves reminding me of colder times.
Cream cheese frosting is one of my favorites (right after butter cream!). It’s got that tang to help balance the sweetness out. For the cupcakes themselves, I used this recipe that I found on Averie Cooks’ website. She has some super awesome recipes, so you should go check her out (if you haven’t already)! I adapted her frosting slightly by only adding 2/3 cup of powder sugar instead of the 1 and 1/2 cups.
If you don’t use a liner, be sure to oil the cupcake pan very well! Don’t make my mistake. Vacation brain had me quickly spray the tins and I thought I was good to go. I was able to get them out, but I had to do a little digging to get them out. Not the prettiest, but they curbed my craving.
One of these days, I’ll convince myself to make a cake, but in the meantime cupcakes are a great middle ground. These days I dream in cupcakes!Add a comment
Have you ever been in a situation where you need to come up with a nice gift at the last minute? No? Oh….well then it must just be me. I feel as if I’m always looking for that last minute gift. A few years ago my mom decided to make chocolate covered pretzels for a family Christmas gift and they were a huge hit! They were so easy that I stole the idea and have made them for myself…I mean as gifts for friends.
I like to use a semi sweet chocolate instead of a milk chocolate for the base. To me, the milk chocolate is a little too sweet. You can leave it at just the chocolate, but I like to drizzle a little white chocolate on top. It makes it look just that bit more impressive. I also found these chopped mixed nuts and sliced almonds and thought that I needed some of those on these pretzels as well.
The quality of the chocolate and the pretzels are very important…though the chocolate is of course first priority. I recommend picking a brand of pretzels you trust and then picking a higher brand of chocolate, such as Ghirardelli or Bakers. I tried a lower quality one time thinking chocolate is chocolate…and they turned out just OK. It was the first time I had to take some pretzels home. Don’t make my mistake!Add a comment
After a couple of stressful days of moving, these cookies were a must to celebrate. You never really understand just how much stuff you’ve accumulated until it all needs to go in a box. After spending over 12 hours getting all our belongings out of our old apartment, my boyfriend and I were finally able to turn our keys in. At the moment, we’re currently in limbo, but we hope to be in our new place soon.
I was originally going to make a chocolate chocolate chip cookie that my grandma made for Thanksgiving last year. But now that I’m in a new kitchen, it’s a bit disorienting. I took out a couple of eggs, but then forgot to add them to the batter. Since they came out amazing without the eggs, they can easily be made vegan. All you’ll need to do is substitute the butter for vegan butter.
Since there aren’t any eggs, these cookies remind me of those delicious European cookies. These are a bit on the drier side and have a nice crumbly consistency. Instead of chocolate chips, I used chocolate melting wafers. They’re similar to the chips, but a little bigger and they become a bit meltier (yeah that’s now a word!) than the chips. I noticed that the chips become solid after cookies cool, but the wafers stay soft. These cookies are perfect after a long day.
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I wish I could say that we’re done moving, but not quite yet. This has been stressing me out like nothing else. I don’t like being in this state of limbo where everything is in boxes and you only sort of know where everything is. I know this will all clear up as soon as we’re in our new apartment, but until then I’ll just have to manage.
Luckily for me, I have this strudel to help me get through these tough times! The crust on this strudel is super flakey and full of buttery goodness. All the sweetness is in the jam, which really balances the richness of the dough. They do come out of the oven a little messy since some of the jam escapes while it bakes. I transferred them to a new piece of aluminum foil shortly after they came out of the oven to prevent them from sticking.
I used a mango peach jam for two of these and a mixed berry jam for the remaining two. You can pick your favorite flavor for this strudel. Any jam will work, but I do think the tart ones work just a bit better for the overall flavor. I also dusted these with powdered sugar, but that’s entirely optional (though highly recommended).
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