I think I can speak for all of us when I say that the best part of making cookies is trying the dough right after it’s all mixed up. I do this every.single.time. And often times, have to stop myself from eating huge balls of cookie dough because, well, it can lead to a bit of a tummy ache and, um, really needs to be baked because you shouldn’t eat raw eggs! But I found a solution! Actually, the solution found me.
Enter: Just Cookie Dough. Crafted by a team of Michelin-starred chefs, it is egg-free, dairy-free, non-GMO cookie dough and contains no artificial flavors or high-fructose corn syrup. It’s safe to eat raw or bake it up. Whatever you prefer, you can feel good about indulging in Just Cookie Dough. I also love their Just Mayo and Just Dressing.
In fact, I use their mayo a few times a week because it is SO good. If you check my “highlights” on Insta Stories, I shared my favorite tuna salad with arugula and Just Mayo is what I use.
I would like to confess something to you all: I use to be anti-freezer.
I didn’t like the idea of freezing food. I have no idea why. It sounded stale and not “fresh.” I was also a very single person for a long time and really had no need to freeze anything. But I’ve since found my freezer to be a true gift. I freeze all sorts of things: sauces, cakes, muffins, pie crust…and cookie dough!
I always get questions about why I scoop cookie dough so close together. People ask me if I bake them that close together. NO, SILLY! If I did that it’d be one gigantic cookie (not a terrible thing).
I scoop them out because I usually make a double batch of cookies and freeze most of the recipe for later use. It always comes in handy when people come over or we have a party to go to. I can usually reach in my freezer, bake off some cookies and have something to bring.
Here how I freeze cookie dough:
STEP 1: Make the cookie dough. Now this works best with cookie that needs to be scooped out and baked. It can work with, say, shortbread but those are different directions all together.
STEP 2: Per the instructions, I transfer it to the fridge to chill for 1 hour. You can chill it for longer, it just gets tougher to scoop out the colder the dough gets. So I always say an hour is good. This will also depend on your recipe.
The edges of this cookie scoop are very sharp, so it easily cuts into cold cookie dough.
I place the scoops right onto a parchment-lined baking sheet and I place them super close together, though none of them are touching.
STEP 4: BAKE..OR FREEZE. If I’m baking the cookies, I’ll line another baking sheet with parchment paper and just transfer about 6 cookies to the tray and stick it in the oven. While those cookie are baking, I’ll usually transfer the cookies to the fridge, especially if it’s a hot day.
It makes the baking process much easier because once the cookies are done, I line another baking sheet and keep going. I reuse the parchment and baking sheet, I just allow it to cool a bit before adding the cookies to them.
Saturday is a big day for the United States. There is Cinco de Mayo AND The Kentucky Derby. WHAT DO THE AMERICANS DO?!?
I usually don’t celebrate The Kentucky Derby but this year I’m actually going to my friend Whitney’s Derby Party! I can’t wait because I’m excited about drinking a mint julep, fried chicken and a few of these cookies (again).
I’m not really a big gambler because I’d much rather spend gambling money on guaranteed shoes and purses. BUT I’ll be sure to do some research by Saturday. I usually pick the horse with the saddest most emotional story. I want a tear-jerker of a story.
That’s the horse I usually root for and it’s usually the one that loses—so who knows!
If you follow me on The Ol’ Instagram, you know that I just spent the last 4 days in Mexico City and it was so glorious. I ate a whole lot of tacos, I went to Pujol (magical), visited the Luis Barragan house and saw the place where Frida Kahlo created. Goals have been completed. I can’t wait to go back! Have you been?!
I think this recipe completes my Easter content for this year. I think I’m done. Before I settled on these chocolate cookies, these were initially peanut butter cookies. I set out to bake a chewy, soft peanut butter cookie with Cadbury mini eggs. Umm…I realized that all the recipes online that says they’re soft…ummm…they’re all full of lies!
I’m currently in a small mountain town in Colombia called Jardin. I’m sitting on a balcony at the hotel while it pours that damp, humid rain that is so lovely. It’s so beautiful, quaint and lush. I arrived Saturday night, after a very full day of travel. And yesterday morning I took a helicopter ride, which I was actually terrified of, to Jardín. The helicopter ride ended up being so smooth and chill, I realized about two minutes in, I had zero to worry about. ALSO, I cracked open the new book club book which I’m announcing tomorrow! YASSS.
I can’t wait to tell you more about my trip and the book BUT today we’re still in the depths of Valentine’s Day content. V-Day is Wednesday!
One of the biggest let downs in life might be the moment when you grab an oatmeal cookie–thinking it’s chocolate chip–to only realize it’s actually an oatmeal RAISIN cookie.
I don’t hate raisins. I used to tho because I remember my mom would put those tiny boxes of California raisins in my lunchbox and every time I opened up my lunchbox and would see it, I would let out a dramatic and admittedly-bratty UGHHHH.
So, yeah, I don’t adore raisins. I won’t go out of my way to eat them and oatmeal cookies taste a million times better with dark chocolate chunks than raisins. Sorry, raisins.
Yowza, do you have your gift-giving situation all dealt with?
This year, if I’m being completely honest, I thought of doing zero presents. I know that this sounds sappy but I have everything I want with just the presence and health of my family and friends. Joshua and Amelia are all I need in this dark, dark world. Haha.
I didn’t really want anything, but then I realize people want to give you something so I wrote a short list of some jewelry I wanted. And then added some clothes. Like, if you’re gonna ask, I’m gonna tell you what I want haha. Josh is probably regretting asking me but you know \_(ツ)_/¯
One of the most popular recipes on this blog is this Chai Tiramisu. I’ve been thinking of making it with different types of tea and earl grey came to my mind because it might be one of my favorite teas next to chai. When I went to London a few years ago, I drank SO much of it and slept very little; the caffeine level is kind of intense.
Luckily this dessert doesn’t have THAT much caffeine in it so it’s definitely something you can enjoy and then have a nice night of sleep.
Last week I woke up early and headed to the flower market, which is one of my favorite activities. While it’s always kinda chilly and damp at the flower market, it’s also beautiful and full of life, especially during the holidays.
I decorated the kitchen with a beautiful garland, I bought gorgeous little ceramic houses and mini decorative trees. But, as of like this last weekend, I still had my fall pumpkins at the doorstep. Lol. Life is busy and this season moves so quickly for me!
I’m glad I was able to take some time this weekend and decorate the proper way. I also spent some time eating these marshmallows in a warm cup of cocoa and let me tell you they are SO good.
For this post, I teamed up with KitchenAid® and their Artisan® Stand Mixer, which is one of the tools in my kitchen that I pretty much use every single day. For years, I baked without one and life was so much harder then. Why is a stand-up mixer amazing, you might ask? Here are some things that I love about it:
1. KitchenAid Stand Mixers are really good quality. You will buy them once and they will last you a VERY long time.
2. You can make a wide-range of things in a Stand Mixer. Remember my mashed potatoes? I mix all sorts of things in it. It’s not just for baking.
3. A lot of steps are now hands-free. If you’re creaming butter and sugar together (the first step in a lot of cookies), you can just let it do its thing while you get the rest of the ingredients together. It allows you to multi-task.
I’m kidding and being very dramatic but no lie, this pie took us about twenty million tries to get right but it survived! Or more like, we survived. It was one of those recipes that went way past my “three-fail rule.” Meaning, if we fail three times when trying a recipe, we abandon it all-together. But that rule went out the window because I liked the idea and flavor so very much.
We finally got it working like a fine-tune machine. At first it was too thin and kinda watery. Then the chocolate swirl wasn’t the right texture. And then we changed the chocolate and that got messed up. There were a lot of variables going on and we kept changing them and we kept getting messed up results. But we finally got it working and it was 100% worth it!
This fine thing is like a pumpkin cheese cake and a pie had a baby…but with chocolate swirled throughout. The bitter chocolate is so welcome within the constructs of creamy cream cheese flavor. It’s so good.
I’m in big-time fall mode, cooking up as many things as I can for Thanksgiving. This year I really want to BRING IT. But oddly enough, I’m kind of a classics girl when it comes to Thanksgiving. I want classic Thanksgiving. I want a classic pumpkin pie. I kinda don’t like too many crazy twists.
Are you in the twists, weird interesting Thanksgiving foods?
Are you a classic Thanksgiving foods human?
Leave a comment below.
If you’re a classics, maybe I’ll do a whole post on making suuuuper fluffy potatoes. Maybe I’ll try and make the BEST classic Thanksgiving stuffing everrrr.
It would actually be fun content to create either way!
OK, let’s talk about these cookies because these scream fall. My friend, Matt, works in one of those hip cool communal workspaces in New York and he texted me a few months ago and was like CHAI CHOCOLATE CHIP COOKIES.
Apparently a baker drops off chai chocolate cookies to his workspace and he was obsessed wit them. I though the sound of chai in chocolate chip cookies sounded AMAZING…so here we are.