What happens when you take two of your favorite things ever and put them together? I decided to test this out with cookie dough and cake. What did I end up with? Complete magic. I took this amazing eggless cookie dough, and through it in the middle of a vanilla cake with buttercream frosting. The result was better than I could have imagined… I can’t wait to mix and match more of my favorite foods.
Cookie dough and cupcakes are two things that I absolutely love eating. When I found this recipe, I knew it was going to be my next baking project. These cupcakes are awesome, but they aren’t what I would call a quick fix, they take a little time. Luckily you will have some cookie dough to hold you over while you are waiting for cupcakes to be completed. Throw in a movie and make these on the side and you won’t regret it… they were worth the effort.
In case you didn’t already know, I love chocolate. I need to eat chocolate every day. I was frantically searching my apartment for something chocolatey to eat, but all I could find was chocolate chips. There is nothing better than a warm, homemade chocolate chip cookie – and I had all the ingredients for the classic snack already in my pantry. But then I started fantasizing about one of my favorite restaurants and the best dessert on their menu, a deep dish, hot and melty, chocolate chip pie, a la mode, and I immediately starting searching for a recipe. I found this recipe that was prefect and so easy to make. They recommend letting it cool completely, but I obviously stared at it for 10 minutes, and then couldn’t wait any longer. I cut in even though it was still burning hot and melting everywhere. So yummy!
I love cheesecake – but for me it’s one of those delicious treats that I don’t eat very often. Cheesecake is so decadent, rich and creamy and I always associate it with holidays like Thanksgiving and Christmas. Since we were having a very low-key Thanksgiving this year, I decided to be daring and try to make the cheesecake on my own (since there wouldn’t be too many people around if it came out bad). I wanted to make a classic New York cheesecake, Juniors/Cheesecake Factory style. I used the crust recipe from here and the cheesecake recipe from here. A perfect graham cracker crust with a thick and creamy center, and I topped mine off with a very thin layer of sour cream. Since this was my first time, there are a few things I just learned along the way that weren’t noted in the recipe. Here are two extra tips for cheesecake-making-virgins: I made this the day before we were eating it – but two days later the cheesecake was much better and more seasoned. Also, take out of the fridge about an hour before serving for a creamier cheesecake.