The other day one of my good friends asked me for the easiest, most fool-proof cookie recipe I had. I thought for a minute, and told her palmiers. At their simplest, all you need is a store-bought sheet of puff pastry and a cup of sugar. You roll the dough, then slice and bake it. So simple, easier than pie 😉 (more…)

These pumpkin biscotti are made with pumpkin puree and are made gluten free with coconut flour. They are drizzled with pure white chocolate, which pairs wonderfully with the coconut and pumpkin flavors. (more…)

My last post featured a super simple 3-ingredient blueberry jam, and this post has a way to use it! These blueberry macarons are made with vanilla shells and a blueberry buttercream filling. The buttercream is made with butter, sugar, and blueberry jam.

You don’t have to used homemade jam for the filling, store-bought is fine (but homemade jam is amazing!). If you do decide to go with store-bought, I would recommend using your favorite brand or something that you know will be flavorful — the blueberry jam is truly the star in this recipe. To add extra flavor, place a single blueberry in the center of each macaron. Store these macarons in the fridge in an airtight container for up to 5 days. (more…)

I’ve long had a bit of a macaron obsession, but only in recent months have I been experimenting more with making them myself. 

For my second macaron recipe on the blog, I’m just adapting from my first flavor (Chocolate Macarons). These cookies are filled with the same chocolate ganache as before, and the shells are speckled with coffee grounds. (more…)

These chocolate macarons are rich, fudgy and delicious! They’re made with a tasty almond shell and filled with decadent 2-ingredient chocolate ganache.

I’ve often found macarons to be a bit of an elusive dessert, because they take such a long time to make and are fairly temperamental. You have to let the shells dry before putting them in the oven so that the cookies can rise and gain “feet” (the bumpy, crackly layer you see in the middle of the cookie).

However, I’ve tried to make this recipe as simple as possible. You whip the egg whites, then add the dry ingredients. Pipe the cookies, let sit, then bake. You make the ganache with just two ingredients, and you frost the inside of the cookie and make a sandwich. Simple stuff. But the result? Exquisite! (more…)

Peanut butter cookies are classic, and these are made even better with the addition of peanut butter chips! 

These cookies are slightly softer than the regular peanut butter variety and still have that amazing salty-sweet crunch.  (more…)

Happy Valentine’s Day! Are you still in need of some Valentine gifts? Look no further! You can have these cookies ready to go in about half an hour


I’ve tried out more chocolate cookie recipes than I can count, and these are some of the best I’ve made in a long time! Baked at a high temperature, these cookies are crisp on the outside and magically rich and fudgy on the inside. (more…)

When someone requests a French dessert, I normally reach for my madeleine recipe before any other. They require relatively few and simple ingredients, they bake quickly, and they are a melt-in-your-mouth kind of amazing! 

You can call a madeleine a cookie for its size and shape, but it’s really much more like a cake. They’re soft and spongey on the inside with just the slightest bit of crispiness on the outside (think muffin tops). The flavor is light and buttery with just a hint of almond. View below for step-by-step photos and the full recipe:  (more…)

Sugar cookies, when made right, are amazing and beautiful and colorful, but they take foreverrrrr to make. Especially if you are making a big batch and you want to decorate each one individually.

These, at least, were my thoughts Thursday night at 10 when I realized that I hadn’t made the cookies that I promised for my brother’s Valentine’s Day party at school the next day.

I had to quickly think of something else I could make that was equally as amazing, beautiful, colorful (and delicious) as my regular sugar cookie recipe, so I jumped on making sugar cookie bars.  (more…)

In my house, the back-to-school season means a lot of things. It means checking off every item of the endless lists of mandatory supplies. It means going shopping for new jeans, hoping they’ll last at least the first semester. It means cleaning up the house, because we all know that if it doesn’t get cleaned during the summer, there’s no way anyone will have time during the school year. 
But, along with all the boring stuff, it means baking. Cookies for back-to-school cookouts, brownies for the first club meetings, and cupcakes for everything else. Plus, everyone needs something nice to pack in their lunch sacks, right? Other than just the regular overly-sweet and super artificial prepackaged snacks. 

Cookies, of course, are the standard item. They’re the easiest to package, easiest to make, easiest to store. And if you don’t have a classic oatmeal chocolate chip recipe in your repertoire, you need to add this one to it right now.  (more…)