I’m probably supposed to be cleaning or doing laundry right now but here I am, cosy on the couch and writing to you. Nothing too earth shattering, as usual, unless you think baking and decorating is in that realm of categories. Although not necessarily ground-breaking though, baking is definitely one

Apricot White Chocolate Cookies will have you salivating after your first bite! These luscious cookies start with my favorite cookie dough, but instead of chocolate chips, I substitute white chocolate chips. I also add dried apricots and sliced almonds for incredible texture and flavor. These cookies are wonderful for holiday

    Ingredients    For the crust:   1 c. graham cracker crumbs 4 TB unsalted butter, melted 1/4 c. granulated sugar pinch of salt     For the filling:   16 oz. cream cheese, room temperature 2 eggs, whites and yolks separated at room temperature 3/4 c. granulated sugar

Peanut Butter Chocolate Chip Shortbread Cookies are an easy to make slice and bake cookie recipe with a melt in your mouth texture, a light peanut butter flavor, and plenty of chocolate chips! INGREDIENTS 1 stick, (1/2 cup, 4 ounces) unsalted butter, at room temperature (important!) 1/3 cup creamy peanut

  A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie! Ingredients: 2 Tablespoons (30g) unsalted butter, softened to room temperature 2 Tablespoons (25g) granulated sugar 2 Tablespoons (25g) packed light brown sugar (or dark brown) 2 Tablespoons beaten egg (crack

 Although these cookies look super decadent, they are easier to make than you think.  You can easily use the Kraft wrapped caramels but my favorite caramel of all time is Peter’s Caramel.  I get mine at a local cooking store called Gygi’s but you can get yours HERE.  It is

Get some eggs, get some butter…get started!   Time to to use up some more CARROTS!!! I took a pumpkin cookie recipe and  converted the pumpkin to… CARROT! Ingredients: 2 and 1/4 cups all-purpose flour 1 and 1/2 teaspoon pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda