Kitchen Sink Cookies

It’s been a whiiile, right?! Long time no blog. I’ve missed you. But also, I’ve been wicked busy. I know I always say that after long periods of silence, but guys, this time I really mean it.

Also, I had a big life change. And immediately after it happened I wasn’t sure how to speak about it, or how to not speak about it. I don’t want to air my dirty laundry for the world to see (or anyone else’s, for that matter!) and I didn’t want what I was going through to unintentionally color whatever I was writing at the time. It felt really important to give myself a month to not worry about that.

But I am BACK baby and ready to rumble. And it’s funny – the recipe I’m sharing today (my own creation!) is kind of the perfect thing to eat when you’ve had a bad day. It’s, in my humble opinion, the perfect cookie. A perfect blend of sweet and salty. The cookie is flat, which is far superior to the domed shape, and kind of toasty. They’re ooey-gooey and crunchy. I give you… my kitchen sink cookies.

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Yeah, so. Inside these bad boys is chocolate chunks, butterscotch chips, mini pretzels, and mini marshmallows. I mean. It doesn’t get better. Also, full disclosure, the dough is 10000% better than the baked cookie…but I say that about every cookie dough.

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Kitchen Sink Cookies

ingredients:

500g plain flour

1 tsp baking powder

1 tsp baking soda

1 tsp flaked sea salt

225g unsalted butter, diced and at room temperature

220g light brown sugar

220g granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup crushed chocolate*

1 cup crushed pretzels*

1/2 cup butterscotch chips*

1 cup mini marshmallows*

*more or less, depending on personal preference.

directions:

mix the flour, baking powder, baking soda, and salt together in a mixing bowl. set aside.

in a separate bowl, add sugars and butter and beat together until smooth and fluffy. add the eggs, one at a time, and mix until well combined. mix in the vanilla.

add the flour mixture to the batter gradually and mix until just combined. add the chocolate, pretzels, marshmallows, and butterscotch chips and mix until evenly distributed. chill the dough for 24 hours and try to eat as little of it as possible.

preheat oven to 325 F. scoop dough into uniform balls and place on a cookie sheet. bake for about 17 minutes. allow to cool just slightly, but enjoy while still warm and gooey.

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Baked Apple Cider Donuts

Happy Election Day! Are you voting, or heading out to vote? The lines are long out there, so it’s probably in your best interest to bring a snack. These apple cider donuts are a perfect candidate (lol at election humor) to nibble on while you wait to exercise your civic duty!

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Need I say more about these? Who doesn’t love an apple cider donut?! These are really so easy to make and as long as you use good apple cider (I didn’t the first time I made these and you can definitely tell what you’re missing), they taste just like the real deal.

Also, now that we’re moving onto Thanksgiving mode over here, I’ve got apple pies on the brain. These are a nice and much easier alternative, I’m even thinking of making & taking them when I fly all the way to San Francisco this Thanksgiving. I know, I know. That might be extra but it’s rude to show up empty handed, ya know? Thoughts?

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Okay, here’s what you gotta do:

Baked Apple Cider Donuts

ingredients:

1 cup good quality apple cider

2 cups flour

1 teaspoon baking powder

3 teaspoons cinnamon

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

Pinch of salt

11 Tablespoons unsalted butter

2 eggs

1 1/4 cups sugar

1/2 cup brown sugar

1/3 cup Greek yogurt

1/3 cup almond milk

1 teaspoon vanilla

directions:

Preheat oven to 350 F and grease donut tray w/ butter.

In a small saucepan over medium heat, simmer the apple cider until it reduces to about half of the original volume, you’ll need 1/2 cup for the recipe itself. This way the apple cider flavor is highly concentrated! Once desired volume is reached, remove the cider from heat and set aside/allow to cool.

Whisk together the flour, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt.

In a separate microwavable bowl, melt 4 tbsp of butter.  Add the reduced apple cider, eggs, 1/2 cup sugar, brown sugar, yogurt, milk, and vanilla . Mix together until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined!

Fill a piping bag with the batter and pipe into the donut pan so that each slot is 3/4ths of the way full. Do not fill to the top, unless your donuts to totally lose shape!

Bake for 20 minutes, or until the edges of the donuts are golden browned. Transfer donuts to a cooling rack.

While the donuts are cooling, melt the remaining 7 tbsp of butter in a small bowl. In a separate bowl, combine 3/4 cup sugar and 2 teaspoons cinnamon. Dip each donut (both sides) into the melted butter, press the donut lightly against the side of the butter bowl to remove excess drips, and then dip each side into the sugar mixture to coat completely.

Boom!

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Spring Surprise Cupcakes

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Alright y’all. March is coming to a close, which means Easter is just around the corner. Is anyone hosting a brunch? I wish I could. I work every Sunday so it’s not in the cards for me this year (a crime to all, really, because I think I’d throw something epic). But that doesn’t mean I left y’all hanging! Over the next week or so I’ll be sharing a few recipes that, if given the chance, I’d most definitely serve at an Easter get together.

First up, cupcakes. We start with dessert first, in my home. 😉

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So. I’m gonna be real honest here: these are cupcakes from a box. I know, I know. And to the naysayers I proclaim: WhatEVER, naysayers! If you’re doing brunch right you have so many involved dishes (potatoes au gratin, ham, elaborate salads, breads, drinks) that you will be so relieved to just use a box for this one. Obviously if you’re hardcore, work from scratch, do you. But I’m a firm believer in [cutting cornerswhen it means saving some sanity, some time, and getting pretty much the same result.

Plus, while a good chocolate + buttercream cupcake is divine in it’s own right, the real treat here is the presentation.

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On the outside, it looks like a normal cupcake, maybe one that resembles dirt & grass…

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But when you cut it down the middle, wallah, there’s a carrot growing in that ground!

I mean…how cute, right? A hidden surprise! And so springy!

It could not be simpler. Here’s how it goes.

 

Spring Surprise (Hidden Carrot) Cupcakes

1 box of devils food cake (or your own recipe)

1 box of yellow cake (or your own recipe)

1 can of buttercream frosting (or your own recipe)

6 eggs

1 c vegetable oil

2 c water

red, yellow, and green food coloring

Mix the yellow cake as directed on the box and make sure to use the suggested measurements for oil, eggs, and water that the box gives (I listed the suggested ingredients from my boxes above…I think I used Duncan Himes brand). Add red and yellow food coloring until you reach a very carrot-y shade of orange.

Bake the yellow cake as directed for a sheet cake. Once finished, remove and let cool completely.

Once cake is cool, use a 1 inch triangle-shaped cookie cutter to cut the “carrots”. Set these aside. Do whatever you want with leftover orange cake (I frosted mine and offered it to a neighbor…lol.)

Prepare the chocolate cake as directed. Line 2 cupcake trays and fill each cupcake hole halfway with the chocolate cake batter. In the very middle of each hole, place a carrot (pointing down)! The carrots will kind of fall and look lopsided, but don’t fret. Once the chocolate cake starts to cook, it pushes the carrots right back into place. Cook for the suggested time.

Allow cupcakes to cool completely once through cooking.

Meanwhile, mix the green food coloring in the buttercream frosting and fill a piping bag fitted with the wilton frosting tip #233.

Pipe “grass” on top of each of the cupcakes.

*If you have fun Easter basket candies lying around, top the “grass” with cadbury eggs or jelly beans! Or even a little edible flower! I kept mine bare minimum for this round. Mostly because I hate jelly beans and if I have cadbury eggs in my home I will eat them ALL in one sitting.

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Alright alright alright. With that, we’ve officially kicked off Easter week! Can’t wait to share more with you guys. Hopefully together we can plan/prep the most incredible Easter get together for all of you and your loved ones. Cause that’s really what it’s about.