Pupcakes for Cookie's first birthday! + VIDEOS

Over the weekend, I brought out the oven mitts and got down to business - I made pupcakes for Cookie's first birthday. He turns 1 year old today! I met Cookie for the first time when he was 8 weeks old and my heart completely melted. The fam and I brought him home last November and ever since then, he has made our lives a thousand times sweeter. He is just pure joy. It's crazy how quickly flies and this little cuddle-loving guy will be moving on to "adult things" (though I think the only change will be his diet). He will still go about his days stealing socks and not knowing how to share his toys. He will always be a pup to me.

As for the recipe, I was torn between two different versions: one healthy and the other not. Going for a happy medium, I used gluten-free flour and coconut oil while going for a cream cheese and peanut butter frosting. That should balance out the health scale, right? Read on for the complete deets.

 Note: Cookie, personally, had no stomach problems or general issues after digesting these pupcakes. He licked the entire frosting off a pupcake and I fed him about 1/2 of the actual cake. 

Note: I did a taste test and let's just say these pupcakes are catered to pups only. Cream cheese and peanut butter do not make a tasty combo for us humans.

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Makes 4 pupcakes

Ingredients: 

1/2 cup brown rice flour 

1 teaspoon baking powder

1 egg

1/2 banana

2 tablespoons honey 

1/3 cup coconut oil, melted 

1 teaspoon vanilla extract 

2/3 cream cheese 

5 tablespoons peanut butter 

Instructions:

1. Preheat oven to 350 degrees F.

2. In a medium-sized bowl, combine flour, baking powder, egg, honey, oil, and vanilla. Mix well. 
3. Insert cupcake liners into a cupcake or muffin pan. Scoop mixture into the liners, filling each halfway. Bake for 10-12 minutes. 

4. Cool to room temperature before frosting. 
5. To make the frosting, in a mixing bowl, stir cream cheese until fluffy. In a separate bowl, stir peanut butter well.
5. Combine cheese cheese and peanut butter in a piping bag and frost pupcakes.

6. Top with dog biscuits or any other edible or non-edible decoration. I used these cute toppers and wrappers. 

Recipe adapted from Zoella and Cool Treats for Dogs

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My Favorite Chocolate Chip Cookies (GF)

With a new month comes a fresh start. I feel it's only fitting for me to use this chance to refresh my blog with a baking post, as you know how much I love my baking adventures.

I can't believe my previous baking post was nearly a year ago when I introduced my signature butter-free banana bread. And soon after when the holidays rolled around, I ran away from reality traveling to Shanghai and Japan.
But let's get back to these cookies, shall we? A few months ago, I went on an experiment where I ate mostly gluten-free and stumbled upon a gluten free + vegan cookie recipe from Minimalist Baker. In my version, I simply made it gluten free. I quickly became obsessed with these cookies and actually prefer them over the regular kind. They are soft, chewy, and highly addictive. There's been several times where I found myself eating them for breakfast. They are the most delicious and healthiest chocolate chip cookies I've ever made. From the almond meal to the unsweetened shredded coconut - I love each and every ingredient that goes into this quick and easy recipe. The gluten-free label may look unappealing to some, but I assure you these cookies will not disappoint. They were life-changing for me, as that's basically the only thing I make nowadays. I can't look at other cookies the same way ever again. Read on for the full recipe and prepare yourself to indulge in some insanely good chocolate chip cookies!

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Makes 9 cookies

Ingredients:

1 1/4 cups almond meal

1/2 cup dark chocolate chips

1/2 cup unsweetened shredded coconut

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup loose brown sugar
1 egg

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

Directions:

1. In a large mixing bowl, mix together almond meal, chocolate chips, coconut, baking powder, salt, and brown sugar.

2. In a separate bowl, combine the egg, melted coconut oil, and vanilla extract.

3. Add the wet ingredients into the dry ingredients and mix until just combined.

4. Loosely cover and chill in the fridge for at least 30 minutes or overnight.

5. Preheat over to 375 degrees F. Scoop 1 tablespoon amount of dough, form into a ball and slightly flatten into a circle.

6. Bake for 12-15 minutes or until the edges turn slightly brown. 

7. Allow the cookies to set for a few minutes and transfer to a cooling rack. 

8. Enjoy! Cookies last up to 5 days in an airtight container.

Recipe adapted from Minimalist Baker

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My Favorite Healthy Banana Bread Recipe | VLOG

My go-to recipe for healthy banana bread. 

I discovered this recipe when I was in college - wait did that just make me sound old? I only graduated last summer! Anyhoo, the recipe uses unsweetened applesauce and honey and I was absolutely won over that I haven't made banana bread any other way. Unsweetened applesauce is a great substitute for butter and the honey adds subtle sweetness to every bite. I love that the bread is super fluffy and moist while it's a healthier version of the standard banana bread. Who said you have to sacrifice taste for health?

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You will need:

9x5 loaf pan

nonstick spray

parchment paper (to line the bottom of baking pan)

foil (to cover the top)

Ingredients:

2 eggs

1/2 cups honey

3/4 cups unsweetened apple sauce
1 teaspoons vanilla extract

1 and1/2 cup whole wheat flour

1/2 teaspoons salt

3/4 teaspoons baking soda

1 teaspoons baking powder

1/4 teaspoons cinnamon

2-3 whole ripe bananas

1 cup walnuts

Directions:

Preheat oven to 350F.

Smash the bananas. Set aside.

In a large mixing bowl, add the eggs, honey, unsweetened apple sauce, vanilla extract, and stir until well combined. 

In a separate bowl, mix together whole wheat flour, salt, baking soda, baking powder, and cinnamon. Combine dry ingredients with wet ingredients. Do not overmix.

Mix in bananas and fold in the walnuts. 

Line bottom of baking pan with parchment paper for easy clean-up and lifting the bread out of the pan. Grease pan and pour in the batter. Top with walnuts for garnish. Finally, cover the top with foil to prevent bread from browning too quickly. Bake in the oven for 45-50 minutes. Cool before serving.

Recipe slightly adapted from Tasty Kitchen

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Watch me put the recipe to the test!

Double Cranberry Dark Chocolate Chip Cookies

Irresistibly soft & chewy cookies for the festive season!

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I've found my favorite holiday cookie recipe! It isn't the overly decorative sugar cookie kind, which personally I don't enjoy despite how cute they look. So when I stumbled upon this cranberry chocolate cookie recipe, I knew it would be perfect during this holiday season. The best part about the recipe is that there's DOUBLE the cranberry and when combined with the dark chocolate chips, you get an irresistibly tangy yet rich chocolate flavor in every bite. And major bonus for the fresh cranberries that give the cookies a festive and bright look. Cranberry and chocolate make a dream pair, as the cookies taste incredible. The combination also gives a nice sophisticated touch to the average holiday cookie. I normally don't eat the things I bake aside from having a bite or two to taste test, but I kept reaching for these and even had one for breakfast one morning. Actually, make that two mornings because I grabbed one on my way out the door on the second morning. (I'm always in a rush in the mornings). Cookies for breakfast? Guilty. The cookies were gone in less than a week, and I'm thinking of making another batch soon to give to my friends as Christmas treats! 

So got some leftover cranberries from Thanksgiving? Looking for a next-level cookie recipe to make for a holiday party? The name might be a mouthful, but these double cranberry dark chocolate chip cookies will totally up your holiday cookie game. 

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Makes about 19 cookies

Ingredients:

1 stick butter, browned and cooled to room temperature
3 tablespoons white sugar
2/3 cup light brown sugar
1 egg + egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup fresh cranberries
1/2 teaspoon sea salt

Directions:

Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat.

In a medium skillet, melt butter over medium-low heat, stirring continuously. The butter will foam and begin to turn golden brown. As soon as the butter starts to turn brown, remove the pan from the heat, and continue stirring for about 1 minute. Transfer the browned butter to a small bowl, scrapping the sides of the pan to get all of the butter. Cover with plastic wrap and place in fridge for 30 minutes or until butter is mostly solidified.

Transfer the butter to a large mixing bowl. Add the sugars and cream until mixture is light and fluffy.

Continue mixing and add the egg, egg yolk, and vanilla. Scrape down the bowl with a spatula. In another bowl, whisk together the flour, baking soda, nutmeg, and salt. With a handheld or stand mixer on low, slowly pour in the flour mixture. Mix until just combined, do not over mix. With a spatula, fold in the dark chocolate chips and cranberries. Chill in the fridge for at least 1 hour.

Use an ice cream scooper to form the cookies into balls and place them two inches apart on the baking sheet. Bake for 10 minutes, or until slightly golden brown. Let the cookies cool on the baking sheet for 1 minute before transferring to the cooling rack.

Recipe slightly adapted from Bakerita

Pumpkin Chocolate Muffins

I did some major fall baking for these past two weekends straight. The kitchen smelled like sugary pumpkin pie spice and warm cinnamon and made the whole house all cozy and wonderful. I basked in this sweet aroma last Saturday evening as I devoured one of these pumpkin chocolate muffins. They were fresh out of the oven and obviously I couldn't resist. The recipe makes 6 muffins, which I think is the perfect serving size for a family of three. Though the original recipe is the cupcake version and while I do agree that cupcakes are more fun, I still appreciate a hearty and gooey muffin every now and then. These pumpkin chocolate muffins are just that. They're incredibly soft and fluffy, and the chocolate swirls add a special touch to the sweet taste of fall. Definitely let me know if you will be making these this season!

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Makes 6 muffins

Ingredients 

For the chocolate batter

1/3 cup flour = (5 tbsp + 1tsp)

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking soda

4 teaspoons canola oil

1/2 teaspoon vanilla extract

1/4 cup packed light brown sugar

1/3 cup buttermilk*

1 egg yolk

For the pumpkin spice batter

7 tablespoons flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice*

1 egg white

1/2 cup canned pumpkin puree

1/4 cup packed light brown sugar

3 tablespoons canola oil

1 tablespoon granulated sugar

*I used low fat milk with 1 tsp of fresh lemon juice as a sub

*You can sub in 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger for the pumpkin pie spice

Directions

Preheat oven to 350 F and place 6 liners in the muffin pan

Make the chocolate batter first. In a medium sized bowl, combine the flour, cocoa powder, and baking soda. Set aside.

In a separate large bowl, whisk the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.

Now for the pumpkin spice batter; in another medium sized bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.

In another large bowl, whisk the egg white, pumpkin puree, brown sugar, oil, and granulated sugar. Set aside.

For the chocolate batter, mix the dry ingredients into the large bowl that has its wet ingredients. Then for the pumpkin spice batter, mix the dry ingredients into the other large bowl that has its wet ingredients. 

Layer the batter in the liners. I layered the bottom with a scoop of chocolate first, then the pumpkin, and chocolate, and more pumpkin. Now the fun part! I used a toothpick and swirled the layers on top. You can actually swirl the batter as you pour in each layer for that swirls all around effect!

Bake the cupcakes for 17-19 minutes, or until a toothpick inserted comes out with only a few crumbs.

Since these are muffins (personally, I like to call them naked cupcakes), that means there's no need to wait for them to cool so biting into a fresh-out-of-the-oven muffin is a must! Okay, maybe wait a minute or two, don't want to risk burning yourself.

Recipe adapted from Dessert for Two

Happy 2nd blogiversary + cupcakes to celebrate!

You have no idea how excited I am writing this post. I don't know if it's because of these amazing fudge brownie cupcakes with peanut butter frosting or that it's my blog's second anniversary! (It's both!). Truth is I'm actually a day late on the whole blogiversary front...but it's been exactly two years (and one day) since I wrote my first post. TWO YEARS! It's such a cliche to say this, but it feels like it was just yesterday when I decided to share bits and pieces of my lifestyle to the world. Back in 2013 was when I really got into watching Youtube videos on lifestyle and beauty, which exposed me to the blogging platform. I remember being immensely absorbed in what others had written especially when it comes to health, beauty, and food. I loved looking at the flawless visuals and aesthetics of each blog, as they are all very different and unique. The flawless photography reeled me in, and it's one of the reasons I started this blog. Through my own photos, I wanted to connect with others and bring them the same positive and bright feelings I get when looking at other peoples' blogs. Every post that I do is a learning step toward what I hope to accomplish on my blog: a visually appealing and genuine outlet that highlights the beauty and appreciation toward the things I adore and enjoy talking about. I have a lot of fun playing around with my blog and brainstorming ideas of what to share next. 

It's embarrassing to say, but it slipped my mind that yesterday marked the second blogiversary of the little thing and more, I even reminded myself that the special day was approaching earlier last month. I don't know how I can forgive myself, but these homemade cupcakes is a pretty good start. 

I made these fudge brownie cupcakes quite spontaenously today, and in the midst of all the mixing and whisking, it dawned upon me that I had missed my second blogiversary. Now comes in these yummy cupcakes to save the day and to celebrate the occasion! Initially, I wasn't too excited about the peanut butter frosting because I'm not a fan of chocolate with peanut butter. (Reese's pieces are the worst). But I decided to give it a try because they looked scrumptious on Sally's Baking Addiction, which is my favorite blog to go to for dessert recipes. I took my baking skills to the next level and bought my first set of piping tips! I used the 1M piping tip for these cupcakes, which made them look very pretty and dream-like almost. The swirls are everything. The cupcakes were simple and quick to make. I'm super happy with how they turned out and for someone who doesn't like the chocolate-and-peanut-butter combo, these were such a treat! The smooth peanut butter frosting complements the fudge brownie cupcake wonderfully! The cupcakes are incredibly delectable, and the warm, earthy colors remind me of the upcoming colder months. I'm going to exert some self-control here and not go off topic talking about everything that is great and joyous about the festive season. Instead, here's the recipe for making these cupcakes that may or may not make you excited for autumn. 

{ makes 12 brownie fudge cupcakes }

1/2 cup unsalted butter

1/2 packed light brown sugar

1/2 cup unsweetened cocoa powder

1 tablespoon vanilla extract

2 large eggs, room temperature

2/3 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

{ peanut butter frosting }

5 tablepoons unsalted butter, softened to room temperature

1 cup creamy peanut butter

3/4 cup confectioners' sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 heavy cream

chocolate sprinkles (optional)

 >> Preheat oven to 375 F. degrees <<

1. For the { cupcakes } in a glass bowl, melt the butter in the microwave. Mix in the brown sugar until smooth and microwave for 1 minute. Stir the mixture until smooth. Add vanilla extract and eggs. 

2. In a large bowl, mix together flour, soda, and salt. Gradually add in the wet ingredients from previous step and stir until the dry ingredients are completely blended.

3. Fill the muffin tins 2/3 way full. bake for 8-10 minutes. let it cool for a few seconds before inserting a toothpick in the center. the toothpick should come out clean. 

4. For the { frosting } using a mixer, beat softened butter until smooth and fluffy. add the peanut butter and mix until combined. Add confectioners' sugar, vanilla extract, salt, and heavy cream. Beat from low to high for about 2 minutes. 

5. Frost cooled cupcakes, and top with chocolate sprinkles

For { storing } keep leftover cupcakes in an airtight container in the fridge or at room temperature for up to 3 days.

Adapted slightly from Sally's Baking Addiction

Flour-less Chocolate Chip Cookies

Easy recipe for chocolate chip cookies that are completely gluten-free!

I've been using up all the flour in the house for my baking lately that I decided to try out a flour-less recipe instead. I used Jif Creamy Almond Butter, which did wonders because of its consistency and made my cookies uber soft and chewy. They turned out such a success and I assure you that these cookies will not disappoint! With the $9 a jar almond butter and the Ghirardelli dark chocolate chips, I'd say that I made some pretty fancy cookies. Also, if you look closely at the picture, you can spot a few questionable red looking things. Don't worry, they're craisins. I added some in because they're currently my favorite thing to snack on and I think they bring out such a nice flavor in everything. Okay, I clearly get too carried away with food sometimes. That's a story for another day haha. Do let me know if you try making these and what you think of them! 

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Makes 12 cookies

Prep time: 10 minutes
Oven time: 8 minutes at 350º F

Ingredients:

1 large egg
Three hefty spoonfuls of Jif Creamy Almond Butter, at room temperature
1/2 cup light brown sugar, lightly packed
1 teaspoon baking soda
1 cup dark chocolate chips
1/3 cup craisins (optional)

Directions:

Preheat oven to 350 degrees F.

In a medium sized bowl, whisk the egg. Add the almond butter, baking soda,, and brown sugar. Mix until smooth. Fold in chocolate chips and craisins.

Scoop the dough onto the baking sheets. The dough balls will be oily-looking.

Bake for 8 minutes. If you want crispier cookies, leave it in the oven for another minute or two.

Adapted from Sally's Baking Addiction

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Classic Banana Bread

Soft and moist banana bread with chopped pecans for an added crunch!

Ahhh the smell of freshly baked goods - the fresh out of the oven banana bread filled my kitchen last night with such a warm and sweet aroma that I found it incredibly hard to resist from taking a bite!

What a wild Saturday night

Guess what I did for 6 hours straight on a Saturday night...

...I baked!

It was for a friend's birthday so I went all out. I made funfetti cupcakes, mini red velvet cheesecakes, and cheesecake cupcakes.

Lemon Cupcakes

My first attempt at making lemon cupcakes and they turned out so wonderfully moist and fluffy! I wish I could go over there and feed you my cupcakes just to show you how good they are-I'm being serious! And if you enjoy lemon-flavored things, then you have to make these cupcakes, you MUST! Okay, I'm getting way too excited over this. 

Makes 6-7 of these lemon-flavored goodness 

Prep time: 15 minutes

Oven time: 18 minutes at 350º F 

Cool time: 40 minutes 

Ingredients:

Cupcakes

1/4 cup unsalted butter, softened

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

3/4 cups all-purpose flour 

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk (cow, almond, soy)

zest + fresh juice of 1 medium-sized lemon 

Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened 

1-2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk

lemon zest for decoration (optional)

Directions:

1. Using a handheld or stand mixer, beat the butter and sugar together. Add the egg and vanilla. Set aside.

2. Mix flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula as you go. Add the milk, lemon zest, and lemon juice. Mix until everything is combined. Do not over mix.

3. Pour batter a little more than 2/3 of the way into cupcake liners. Bake for 18-20 minutes at 350º F.

4. For the frosting, beat softened butter until smooth. Add the powdered sugar, vanilla, and milk.
Adjust the thickness of the mixture by adding more powdered sugar/milk. Frost cooled cupcakes and top with lemon zest before serving. 

If you make these, share your pictures of your lovely creations and we can bond over our love for lemon-flavored things :)

Adapted from Sally's Baking Addiction

My baking journal #1

As you can probably tell, I like to bake sweet things and take pictures of them. I also like playing around with filters to make the desserts look as yummy as they taste. Here is the very first mini compilation of my baking adventures so far!

1. Blueberry Cheesecake Bars

2. Coconut Macaroons

3. Vanilla Cupcakes

4. Mocha Mint Chocolate Chunk Cookies

5. Raspberry Almond Thumbprint Cookies

Coconut Macaroons

Quick and easy recipe for all the coconut-lovers out there!

Coconut macaroons are generally made up of 4 simple ingredients: egg whites, vanilla extract, sugar, and shredded coconut. For the recipe below, I added a tablespoon of all-purpose flour to give it more of a plumper shape and because I didn't want my macaroons to be entirely made up of mostly sugar and shredded coconut. This is totally optional and just depends on what you prefer. I also dressed up my macaroons with some almonds and melted chocolate for some variety. You can even dip them in chocolate after they've been cooled. Anyhoo, here's the recipe!

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Makes 20 of these coconut goodies

Ingredients

2 egg whites

1/2 teaspoon vanilla extract

1/2 cup white sugar

1 tablespoon all-purpose flour

2 1/2 cups sweetened coconut, flaked or shredded

raw almonds (optional) 

Directions

1. Preheat oven to 325º F. and line baking tray with parchment paper.

2. In a large bowl, beat egg whites, vanilla, sugar, and flour until smooth.*

3. With a rubber spatula, fold in flaked/shredded coconut. Make sure they are evenly coated.

4. Place about 1 tablespoon of coconut mixture, two inches apart, onto the baking sheet. (optional: press a raw almond on top of each coconut mixtures for almond coconut macaroons)

5. Bake for 15 minutes or until the tops turn lightly brown.

*If the tablespoons of mixture are liquidy, they may seep onto the parchment paper. To avoid this, simply squeeze the balls of mixture tightly to get rid of any excess egg white mixture.

*Using a stand or handheld mixer makes moister macaroons, as opposed to mixing by hand.

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Double Chocolate Vanilla Pudding Cookies

The name is a mouthful but it only takes 4 quick and easy steps to make these yummy cookies. They are honestly the softest cookies I've ever made! Secret ingredient? Vanilla pudding mix! Who knew that a small pack of pudding mix could make the cookies taste so good!

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Makes 18-24 cookies 

Prep time: 20 minutes

Oven time: 7-9 minutes at 350º F

Ingredients: 

1 cup (two sticks) of butter, softened

1/2 cup brown sugar

1/2 cup white sugar

3.4 oz (1 pack) instant vanilla pudding mix 

1 teaspoon vanilla extract

2 eggs, room temperature

2 1/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup milk chocolate chips

1/2 cup white chocolate chips 

Directions:

1. Mix butter, brown sugar, and granulated sugar in a large mixing bowl until smooth. Stir in pudding mix and vanilla. Beat in the eggs one at a time. 

2.  In another bowl, mix together flour, baking soda, and baking powder. 

3. Slowly add the dry ingredients into the wet ingredients. Fold in chocolate chips. 

4. Bake for 7-9 minutes at 350º F.

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Adapted from I Heart Nap Time

Mint Chocolate Chunk Cookies - with a twist!

These cookies are unlike your typical mint-chocolate cookies. These contain roasted coffee beans, making them Mocha Mint Chocolate Chunk Cookies. The roasted coffee beans (instant coffee) balance out the sweetness of the Andes Mint pieces perfectly. Also, the cookies come out slightly crunchy on the outside while stay soft and chewy on the inside. Trust me, you want to make these.

Note: Cookie dough will need to be chilled in the fridge for 1 hour

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Makes 18 cookies

Prep time: 1.5 hours  

Oven time: 11-13 minutes at 325º F

Ingredients: 

2 and 1/4 cups all-purpose flour

1 and 1/2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1 tablespoon instant coffee mix

1 and a half sticks unsalted butter, melted

3/4 cup light or dark brown sugar

1/2 cup white sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 and 1/2 cups Andes Mint, chopped 

Directions:

1. Mix together four, cornstarch baking soda, cocoa powder, salt, and instant coffee in a large bowl.

2. In another bowl, mix the melted butter, brown sugar, and white sugar until smooth. Whisk in the egg, then the egg yolk. Add the vanilla. 

3. Pour the wet mixture into dry ingredients and mix with a spoon or spatula.

4. Fold in 1 and 1/4 cup Andes Mint, making sure they are evenly dispersed among the dough. Cover the dough with plastic wrap and chill for 1 hour (it can last up until 3 days in the fridge). 

5. Take the dough out of the fridge and allow to soften a bit so it will be easier to shape them into balls.

6.  Roll the dough into balls, making them slightly taller for the cookies to turn out thick and chewy. 

7. With the 9 balls of dough on each cookie sheet, take the reserved 1/4 cup of Andes Mint and press on top for looks. 

8. Bake for 11-13 minutes at 325º F. The cookies will continue to bake on the cookie sheet when taken out of the oven.

Adapted from Sally's Baking Addiction

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Almond Thumbprint Cookies with Jam and Nutella Filling

Raspberry, Apricot, and Nutella filling

Before you start, please note:

✭ Cookie dough will need to be chilled in the fridge for at least 2 hours and it should be cold and firm at all times.

✭ You can fill the thumbprint cookies with anything you like.

✭ It helps to stir the jam in a small bowl first to give it a spreadable-texture, making it easier to fill the cookies.

✭ Cookie dough can be frozen up to 2 months. 

Makes 32 cookies

Prep time: 3.5 hours

Oven time: 10 minutes at 350º F

Ingredients:

Cookies 

1 cup (two sticks) of butter, softened

2/3 cup sugar

2 cups + 2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon almond extract

5 teaspoons any flavor of jam 

Glaze 

1/2 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla or almond extract (optional)

Directions:

1. Using a handheld or electric mixer, beat the butter until smooth. Add the sugar, vanilla, and almond extracts and beat again. Then add flour and beat until a soft dough is formed. Press the dough together, make sure to get all the scrapes and then cover it with plastic wrap. Chill in fridge for at least 2 hours.

2. Line baking tray with parchment paper or silicone baking mats (to reduce spreading). Shape the cookie dough into balls (the dough will be very hard at first but it will soften under the warm temperature of your hands). Then press down the balls with your thumb to make the "thumbprint". Smooth out any cracks that form (optional). Fill the cookies with 1/2 teaspoon of jam.

3. Bake for 10-12 minutes at 350º F. The cookies will slightly puff up and turn light golden brown on the edges. Let the cookies cool for at least 30 minutes before glazing.

4. To make the glaze, gradually mix the powdered sugar in the wet ingredients. Drizzle over cooled cookies with a spoon.

If you decide to make these soft and fluffy thumbprint cookies, share your pictures with me and we can bond over our love for homemade cookies :)

Adapted from Sally's Baking Addiction

Vanilla Cupcakes with Buttercream Frosting

Baking has always been one of my favorite things to do. Now that I'm home for the holidays and have some free time on my hands, I dove right in. I decided to try out a simple vanilla cupcake recipe. 

Makes 9 cupcakes 

Prep time: 30 minutes 

Oven time: 20 minutes at 350º F

Vanilla Cupcakes
1 1/2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 stick unsalted butter
1/2 cup sour cream (can substitute this for 2 tablespoons of milk)
1 large egg
2 egg yolks
1 1/2 teaspoons vanilla extract

Vanilla Buttercream Frosting
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Directions:

1. Mix together flour, sugar, baking powder, and salt in a bowl. Then add butter, sour cream, egg and egg yolks, and vanilla; beat until smooth. Scrape down sides of bowl with a spatula and mix again. 

2.  Fill the lined tin cups with the batter two thirds of the way. Bake at 350º F for 20 minutes or until the tops turn a golden color. Let cupcakes cool for at least 30 minutes before frosting.

3. To make the frosting, whip the butter with a mixer, scraping down the sides of the bowl. Gradually add the powdered sugar and then the vanilla and milk. Whip until it has a frosting texture. 

Adapted from Brown Eyed Baker