Last year I worked up a batch of Gingerbread cookies to test my patience, and my ability to work royal icing. Truth, I failed on attempts 1-5. A week after I made those cookies I tried to give it one more try with the royal icing and I finally got it. The cookies in the photo were so many kinds of stale, but they looked great, and tasted great when they were fresh.
While I’m not participating in any actual cookie swaps (not entirely sure what a cookie swap is), I am baking, and consuming a lot of cookies this Christmas season.
It’s October which means pumpkin spice EVERYTHING! While I’m not a huge fan of Pumpkin Spice Lattes, there are some pumpkin flavored things I will get behind. This recipe is a Pinterest OG Pin.
I’m on a mission to try and cut out all boxed or prepackaged baked goods. It’s all about the scratch-made life for me…at least until I run out of the sugar, butter, and flour needed to create yummy things from scratch. So far I’ve been able to bake things containing ingredients I already have.
No matter what season, I love making soup. It’s so easy. Throw everything into a pot, let it simmer, eat up! And the beauty of a soup like this is that it makes a large portion that will feed you for a week.
If you’re like me, you buy bananas and eat a couple but sure enough, you have those last three or four you forget about and they just sit there getting brown. Instead of throwing them away, put them to good use.
That’s exactly what I put in the google search this weekend when hubs asked to make some scratch made cookies. Step aside cookie monster. When hubs wants chocolate chip cookies, hubs gets all the chocolate chip cookies. This recipe was so easy to make.