Cranberries and toasted walnuts. For me, these count as winter flavors. Sort of like apples tend to be autumn flavors. It’s funny how my brain associates flavors with times of the year, eh? Seeing there is still snow in the air and the Winter Olympics are on the TV, winter food is fair game right about now, so I thought these Cranberry Chocolate Chip and Toasted Walnut Blondies to be perfect for an afternoon snack. And foolproof, I might add.
Happy Anniversary to CSPS! It’s been 8 years since I started this silly endeavor and happy to say that I still love it very much. It’s helped me in so many ways, I can’t even count. So to mark the occasion, here are some Chambord Royale Mini Cupcakes (Champagne Cupcakes and Chambord Raspberry Frosting. Happy Happy!
Not sure if I have ever mentioned my love of honey. I absolutely adore it! Some of my relatives in the Black Forest have been bee keepers (as a hobby) for a few generations so it’s always a treat to visit — and sneak home a jar of good raw honey. These cookies accentuate the honey flavor, and combine that with pistachios, actually give it a bit of a Middle Eastern flavor. Yum!
Yes, it’s that time of year again when I actually *bake a cake*. I usually stick to the cupcake side of things, because they are asier to transport and share, but it is my birthday, so I thought that I would make an actual cake. Here it is: Chocolate Raspberries and “roses”. The roses I bought, and they are edible, though not very tasty and a little styrofaomy. Doesn’t take away from the rest of the cake though so yum. And happy birthday to me!
Starting the new year off with a CRUNCH! These Rice Crispies Cookies with Chocolate Chips and Toffee Bits are super crunchy chocolate chip cookies with just that extra bit of toffee sweetness. Super easy to make; the recipe makes about 50 cookies.