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Butterscotch Chocolate Chip Cookies

If you know me, you know I can’t resist a community cookbook with worn corners and jagged, broken plastic teeth holding the pages together. Bonus points if features “cursive typewriter” font. It was these things that talked my into purchasing the combination “Big Y” local supermarket chain and 4-H club cookbook from 1985 that included this  recipe for Butterscotch Chocolate Chip Cookies.

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Biscoff Bars

Biscoff Bars

Biscoff Spread Bars

In my recent Key Lime Pie post, I mentioned that my cousin Jaime opted to use Biscoff cookie crumbs instead of graham cracker crumbs for the crust, which showcased their signature caramel flavor.  I have since realized that not everyone knows what Biscoff cookies are, but they should, because “Europe’s favorite cookie with coffee” is a title worth celebrating!

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Vanilla Pound Cake

My Great Auntie Anne recently asked me to make a cake for a family event, and then my sister Courtney narrowed it down further by requesting it be a pound cake.

It took me about thirty seconds of flipping through my “King Arthur Flour Baker’s Companion Cookbook” to decide that it would be Vanilla Pound Cake in a Bundt pan – simplicity at its absolute finest.

Also, we all know I just can’t resist a Bundt.

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Ladybug Garden Cupcakes

Nothing is more fun than making the cake for a single-digit birthday party.  You have the excuse (the encouragement, really) to go crazy with frosting, food coloring, candy, marshmallows, and Oreo products.  It doesn’t happen too often for me, but when it does I take full advantage of it.

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America’s Test Kitchen Perfect Chocolate Chip Cookies

Is anything as iconic in the realm of hand-held American desserts as the chocolate chip cookie?

As I learned when I made Team Toll House Cookies, the first chocolate chip cookie was made in 1930 by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts.  The Toll House recipe is a classic, and since I am a sucker for tradition (especially ones originating in New England), it’s always been my go-to recipe.

My friends, I think it might be time to rethink that.

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