I almost made a cake, but decided that cookies sounded better at the last minute. I wanted something that would be a bit on the fresh side and noticed that on our last grocery run, we purchased lemon pudding. Now the French Vanilla Pudding Cookies have been my boyfriend’s new favorite, so I decided to try a lemon version of them.
When I told him I was planning on adding dried cherries in place of chocolate chips, he gave me his “if you think that’s best” look. Well, I showed him this time! The dried cherries and lemon pudding combo was a huge hit. I also subbed the vanilla for almond extract. I really like almond and lemon together. They complement each other very well, and these cookies reminded me slightly of lemon poppy seed muffins with the sliced almonds on top!
These cookies have been disappearing quickly around here. I feel as if every time I blink, three more are gone! Even though I’ve made pudding cookies before, I still can’t get over how moist these are. I’m really digging the addition of the cherries in my cookies. I see myself making a new batch very soon!
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Now that my birthday’s over, I’ve got to get back on track. After cookie cakes and ice cream and pizza, it’s time for something a bit more on the healthy side. I think this banana ice cream is a pretty good substitute for when you’re craving the real deal.
The nice thing about this is it’s so easy to make! Just throw everything into your blender and then freeze! I added a bit of almond extract to the mix because it gives a little depth to the vanilla flavor. I used almond milk, but you can substitute that with any milk or plant based dairy product. With the avocado ice cream, I needed to use cream in order for it to not become too icy, but with the banana ice cream, it froze just fine when I used almond milk.
Another plus is that there’s no need to add any extra sugar! All the sweetness comes from the banana, so using a very ripe a banana is key. I let mine get spotted brown on the outside and then froze them in packs of two. I like this plain, but it’s always fun to dress it up…and since my birthday did just happen I think I’ll add some chocolate drizzle just to keep the party going a little longer.
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This past weekend I went down to my parents to celebrate my brother’s and my birthday! His is the end of June and mine’s the beginning of July. We didn’t set off any fireworks or do anything 4th of July related, but we did eat a ton! Lots of delicious food went around. I was stuffed when I woke up the next day. My mom made some awesome lemon bars for everyone. I was gifted with Costco cupcakes (which are my favorite!!). I made this cookie cake for my brother since he isn’t a huge cake fan.
I found this on Sally’s Baking Addiction (original recipe here) and knew that it was exactly what I wanted to make for him. I am incredibly glad that I got the chance to try this! It is like the biggest chocolate chip cookie you’ll ever see. It stays moist and chewy, and I woke up to lots of “This is the best cookie ever! It’s still super soft!!”
This was one of the best and most relaxing weekends I’ve had in a while. It was nice to just hang out, eat sweets, and watch Wimbledon. If it wasn’t just the two of us, I’d make this cookie cake again very soon. It’s a bit too much for us to handle though, so it’s just going to have to wait for another birthday. Just a couple of months away from my dad’s birthday!!
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I’ve heard of a trick to getting super soft cookies every time, but have never had a chance to try it until this past year. If you haven’t tried this already, what I may tell you will change everything you’ve ever known about cookies…well it might not, but it should rock your world. Next time you’re whipping up a batch of cookies, add a pudding mix to the batter!
These cookies stay soft for days! And I’m talking about like, you make a fresh batch on Sunday and on Thursday they’re so soft people think you made them the day before. I think another key is the size. I’ve tried making these a bit on the smaller scale, and they tended to dry out within a couple of days. With larger batches like these, we actually kept them on the cooling rack and they didn’t dry out until about after one week (in which case we just had to eat the rest of them…luckily for us, we had just about finished them off).
I chose a french vanilla pudding flavor to go with the dark chocolate morsels. These cookies are on the sweeter side, and I would not recommend using milk chocolate chips. I prefer to temper the sugar in the batter and pudding mixture with dark chocolate chips. My boyfriend absolutely loves these and always requests me to make them. I don’t think I’ve ever bought so much pudding before! Try out these simple cookies for yourself and let me know what you think!
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Father’s Day is coming up soon, and I almost never know what to get my dad. He’s one of the hardest people to shop for, which is fine for me, since I usually just end up baking some cookies as my gift. I wanted to try something a little different this year, so I’ve been playing with a few ideas.
One of these ideas is Guinness cupcakes because what says dad better than beer? I don’t believe my dad is particularly fond of Guinness, but I thought it would be fun to give these a go. Most people pair the cupcake with a Bailey’s frosting, but having one alcoholic beverage was enough for me. I found a vanilla buttercream frosting that added almond extract and it went amazing with the cupcakes.
These cupcakes are easy to put together, but I will say I was a bit worried when I added the beer to the butter/sugar mixture. It began to curdle a bit, but that’s normal and to be expected. I think many dads would enjoy this recipe. The Guinness creates a rich dark chocolate flavor while the frosting adds a nice complementing sweetness.
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