These Soft Gingerbread Cookies transported me from a take ’em or leave ’em attitude to a complete convert on loving gingerbread cookies.
This story isn’t quite like my Orange Chocolate Chip Shortbread story, where an accomplished baker bestowed upon me treats that would make that orange chocolate flavor combo a new favorite…no, that didn’t happen here.
Nope…what happened here is that I had children. And as they got old enough to enjoy the whole cookie baking and decorating process, I started to feel like we were missing out on the whole gingerbread cookie thing. We already had established our cookie decorating at Halloween with our Peanut Butter Cut Out Cookies… Continue reading
There are simply too many cookie opportunities and not enough time to make and share them all…
However, this little number, Orange Chocolate Chip Shortbread, was made right after I made Spiced Shortbread. You might say I’m on a bit of a shortbread kick. Why? Because it’s such an easy cookie to whip up.
I mentioned in the Spiced Shortbread post that I don’t usually make a lot of shortbread, even though I love it. I broke the seal on that with the spiced version and was so pleased with the ease of making it and the delicious outcome, I am now on that aforementioned “kick.” I want to… Continue reading
I have been planning to share these Slice and Bake Cheesecake Cookies with you for 2 years now…
What took so long? Well, I have to say the blog is to blame. I hate to say it, but it’s true. Yep, baking for a blog gets in the way of normal personal baking activities, which in turn gets in the way of blog baking. It’s a vicious cycle. I’ve mentioned, many times, the boatloads of cookies I bake each year. The first blogging Christmas I had was a challenge to say the least. Trying to schedule in my own baking around a blog baking schedule was new and different; it… Continue reading
We’re going to ease into cookie baking this year with some Spiced Shortbread.
The truth is…there’s a million things that I want to make for you and only a very short time to share them and, of course, make them. So, I’ve had to edit. This is the problem I have every year when making my list for Christmas baking. By the time I get to 16 choices, my husband is advising me to shorten the list. Many of them I’ve blogged about, but every year there are other cookies that I want to make, like shortbread. I think I’ve only made it a couple of times for my… Continue reading
I thought you might like some pie, but packaged a little differently.
But first, can we talk about this super cute pumpkin? (No, the pie isn’t in the pumpkin, although that’s a fun idea!) I’ve been crazy over this little pumpkin ever since I picked it (and it’s brother :) up at a fall festival a few weeks ago. I love the little yellow speckles and the long rebel stems that have a mind of their own. You’ll see them used as props in my recent pumpkin posts, One Bowl Fudgy Pumpkin Brownies and Pumpkin Ricotta Bundt Cake. (I would have used them in Pumpkin Biscuit… Continue reading
I originally was going to call this Pumpkin Ricotta Bundt Cake, “Pumpkin Ricotta Custard Bundt Cake.”
But, that’s a mouthful of words that doesn’t quite roll off the tongue. So, I took, “Custard,” out of the title and made peace with it. Or not. Because custard is the highlight of this cake, the pièce de résistance. Aaand, that custard forms magically for you in the oven! Yep! You just pour the custard on top of the cake batter and it travels nicely down to the bottom of the cake baking into lovely swirl. There’s no layering of filling and batter; just pour it on top and science takes over and… Continue reading
I’ve been working on testing out a cake for you for the past couple of weeks, but until that’s ready, I’ve got One Bowl Fudgy Pumpkin Brownies!
I figured Halloween is just days away, and brownies probably trump cake this week. Hopefully, you’re making some other fun treats like Halloween Brownie Bark or Peanut Butter Cut Out Cookies. But maybe you need something a little less whimsical…something that doesn’t have eyes or a face :)
As a blogger, I have tried to accept that I don’t have time to make old favorites as often as I used to. I’ve read about bloggers who say they rarely made anything twice.… Continue reading
Surprise! I know it’s Sunday and I don’t usually post on this day, but it’s a special day here in my little corner of the blogging world.
Another year has flown by and shazam! My blog is now two years old! TWO! I wonder if the “terrible two’s” also applies to blogging? Gee, I hope not.
Last year, on the first anniversary of The Merchant Baker, I shared updated photos of a beloved Spiced Applesauce Cake. When I first started this blog, I shared some of my very favorite recipes first. Unfortunately, those recipes were paired with my initiation to food styling and photography. So, let’s just say that… Continue reading
I’m hoping this Lemon Ricotta Crumb Cake sticks out from the myriad of back to school snacks, pumpkin and apple treats that are so popular this time of year.
Is there a season for lemons? I get the taste for citrus in the winter months…hmmm…and I guess in the spring and definitely in the summer too. Probably not in the fall so much? Nah…Who am I kidding? I’d never turn down a lemon treat (especially a good lemon square :) I suppose I’m always in the mood for lemons.
Welcome to my new summer chocolate obsession…Fudgy Zucchini Brownies!
To be honest, I haven’t had much of an appetite for sweets this summer. It’s just been too hot (and we’ve already talked about being under the weather for most of the season.) But, there was just something about these brownies that got to me.
I didn’t actually think you could make Fudgy Zucchini Brownies. Most of the zucchini flecked brownies I’ve seen are actually more like cake, masquerading as brownies. When I saw this recipe on King Arthur Flour, and then I saw that you don’t even have to grate the zucchini…I was sold. (Do you hate grating things?… Continue reading