How to make an oatmeal raisin cookie cake

Happy February!

Normally I wouldn’t be so thrilled about February, but it seems like January was SO. LONG. It didn’t help that I was sick most of the month (yes, month), and was mostly confined to the couch. Despite that, I did manage to keep baking! There are four people with birthdays in the span of two weeks in January, so I had to keep up 😊 Unfortunately between that and being crazy busy at work, I haven’t kept up with blogging like I’d like.

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How to make Buttermilk Biscuits

Happy New Year!

2018 is off to a sick start with Eric and I both having a nasty cold. I’m still planning on baking this weekend if I can gather up the energy because tomorrow is my sister’s birthday! I want to bake her something special I know she’ll like 😉

Last weekend I made some really yummy buttermilk biscuits from Chef Bobby Flay’s cookbook, Brunch at Bobby’s. Eric got it for Christmas and there are lots of amazing recipes in there that we want to try.

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Baking season is over – but not for me!

Hope you had a fantastic Christmas 🙂

I had to go back to work Tuesday, which I was initially dreading, but I’m realizing I actually relish routine. I feel a little out of sorts without a schedule and I’m looking forward to getting back to my usual workout routine.

I wasn’t completely horrible about eating this month, but I definitely let myself indulge more than usual. It’s hard not to when you’re surrounded by so much delicious food! So as “baking season” comes to a close, I’m keeping my baking challenge going but with a lot more self-control 😉

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How to make perfect gingerbread cookies

Less than a week ‘til Christmas, ya’ll!

I was feeling very festive this weekend and decided to make some gingerbread cookies. It felt right with all the snow we got this week and Christmas being right around the corner. But instead of making gingerbread men (or trees or candy canes or sweaters), I went less conventional and made some unicorns and hearts ❤ Mostly because I wanted an excuse to use my unicorn cutter from Sur La Table (order from Amazon) and the stencil I designed.

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Take your peanut butter blossoms from basic to BOMB

Heyyyyy guys.

It’s only been a week but it feels like forever since I wrote my last blog post. I simultaneously love and hate how busy the holiday season is.

This weekend was full of Christmasy activities. Friday night I attended my third annual cookie party with my girlfriends, and it was a blast as usual. This year we made peanut butter blossoms. Our cookie choice seems to get increasingly simpler every year since we’re more concerned with catching up and playing games and drinking than the actual cookies 😉

Since peanut butter blossoms are pretty basic, I’m not going to go into how to make them. Instead, we were chatting about how you could take peanut butter blossoms up a notch and make ’em a little more special (and tasty), so I’ll share some of our ideas!

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How to make lemon Shrewsbury biscuit cookies

Hey guys, guess what?

It’s National Cookie Day!

In celebration, this weekend I made these lemon and black currant cookies (or  biscuits as they call them in the U.K.). This is another one from Mary Berry’s Baking Bible, and I am decently happy with how they turned out.

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How to make carrot cake with cream cheese icing

I’m so happy because I volunteered to bring two carrot cakes to Thanksgiving (one with nuts, one without), and they turned out to be my best bakes yet! I adapted the recipe from Mary Berry’s Baking Bible, making a few substitutions here and there and adding some additional spices, and I’d say the cakes gave the pies a run for their money 😉

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