There are days when I have restless energy and really want to bake. If I could bake every day, I would but there’s the problem of having to wash dishes after as well as having other responsibilities and things to do in the day.
Soon after I woke up, I was thinking about trying to make shortbread cookies with Maggie. It’s not easy baking with a 1-year-old who also has a lot of restless energy. I have tried it. She tries to open all the drawers and cabinets in the kitchen, most of which I have yet to baby proof. Well, I tried that too but the ones I bought didn’t wok for our drawers.
I want to make sense of the world. I want to create order out of this unnatural state we’re in with Covid-19. I think that’s what I’m looking for in baking these days. Does that sounds super weird? Well, my desire to make sense of the world has led to research.
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What’s the difference between a Maria’s Cookie and a British digestive cookie? Are those more similar to Nilla wafers, shortbread, or graham crackers? Can you make a stamp cookie out of shortbread or do you need to use a sugar cookie dough? These are the questions that have been on my mind lately, besides “what new development will unfold in this pandemic” and “how do I keep my 1-year-old occupied.”
It’s almost Valentine’s Day and to celebrate I’m sharing an easy recipe for homemade candy that you can share with your love, your friends, or just keep to yourself.
Paul and I both love chocolate peanut butter candies, so I made some festive chocolate peanut butter hearts. I kept it simple by only using four ingredients, but I think the end result is still impressive.
Last week there was a heat wave in Southern California, but I still wanted to bake something. I had the day off last Tuesday, so I took the time to prep everything except the oven. I picked out a recipe, followed the directions until baking time, and then stuck it in the fridge to be baked on a cooler day.
By Thursday, it was in the 80s, so after work, I went ahead and heated up my apartment for a baked good in waiting.
For the past few years, I’ve made this Devil’s Food Cake at some point during fall or winter. Well, I just looked back on the first blog post I did on the recipe and this year was only the third time but it feels like more.
It’s my boyfriend’s favorite kind of cake. His grandma used to make a similar version for birthdays, so it has a special meaning for him. Plus, who doesn’t love cream cheese frosting?
This year, I got a doughnut pan from a holiday gift exchange at work, so I decided to try a new spin on the Devil’s Food Cake. Hence, Devil’s Food cupcakes and doughnuts. :)