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christmas cookies

Caramel Linzer Cookies

December 15, 2021 by Rachael Ng Leave a Comment

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Caramel Linzer Cookies

These classic holiday cookies are so fun to share with friends and family. The little “windows” reveal the delicious filling and are often donning caramel, jam, or Nutella. When putting together my linzer cookies this year, I knew they needed to be filled with my favorite homemade caramel. It’s chewy, dairy-free, and so so good. Once the caramel has set, you can even stack these cookies for storage or transport without worrying if the caramel will leak.

The cookies themselves are a simple linzer cut-out dough. It comes together quickly and bakes up with perfect edges. Add the powdered sugar topping and caramel filling and you’ve got one delicious holiday cookie!

How to Make Homemade Caramel

I know the holiday season can be chaotic, so if you’re not here for homemade caramel, then just skip right on to the recipe – no judgement for store-bought caramel here 😉

But if you’re new to making caramel and want to try your hand at it, I promise it’s easier than you think (isn’t this what all bakers say?). I like to make what is called a “wet” caramel. You only need FOUR ingredients, and you can make it vegan, or not. Of course this recipe will work with regular cream, but I’ve also successfully made it dairy-free with both canned coconut cream and oat milk (I don’t recommend almond milk as it’s too thin).

What You’ll Need

  • White granulated sugar (nothing fancy or unrefined, just plain ole white sugar)
  • Water, lukewarm/room temp
  • Cream, coconut cream, or oat milk
  • Vanilla extract
  • A heavy-bottomed, medium saucepan
  • A wooden spoon
  • A candy thermometer (I recommend digital)

The Process of Making Chewy Caramel

I should note that I learned how to make caramel by watching Cupcake Jemma – check out her caramel tutorial to learn even more! Before I begin making caramel, I like to prepare all of the ingredients and tools. I set up a small station right by the stove with a hot pad holder or folded towel for the hot saucepan, a wooden spoon (or chopstick), and the cream + vanilla extract. Keep in mind that caramel is HOT. And it bubbles. And splatters if you move too quickly with the cream. It’s important that you can focus when you’re making it, keeping small kids and pets away from the scalding sugar.

First, you’ll mix the cream and vanilla extract and set aside. In the medium saucepan, you’ll add the sugar and lukewarm water, gently swirling the pan to make sure the sugar is covered. Next, you’ll place the pan of sugar over medium-high heat, bring the mixture to a boil. Now, what may be most important is that you DON’T, under any circumstance, stir, touch, or move the boiling sugar in any way. This can result in a grainy, crystal-filled caramel; we don’t want that.

The sugar and water will continue boiling and eventually begin to brown. Once this process starts, it moves fast, so keep an eye on the sugar! Burned sugar has to be thrown out – I know from experience. The sugar will begin to brown all over, and once it reaches a dark amber color, you want to immediately remove it from the heat and onto your hot pad holder or towel. Grab the wooden spoon and begin to SLOWLY add the cream/vanilla to the hot sugar while stirring gently. The sugar will bubble up more than double its size in the pan, so be careful and go slow.

Allow the bubbling caramel to calm down. Then place the pan back onto medium heat and bring the mixture to a boil. This is where you’ll need a candy thermometer to ensure you don’t over or undercook the caramel. Cook the caramel until it reaches 240°F, or the soft-ball stage of candy. Ideally, the caramel will cook until it is between 235°F and 245°F. Any less and it will be too runny for the cookies; any more and it will overcook and cool to be too hard (like a hard rock candy). Immediately remove the caramel from the heat once it reaches 240°F and transfer it to a heatproof bowl – I like to use a metal mixing bowl. Once it’s cooled, you can add the caramel to a jar to store in the refrigerator, or simply move on to use it in a recipe.

More Holiday Cookies

Chai Spice Brown Sugar Cookies

Coconut Oil Chocolate Chip Sprinkle Cookies

Inside Out Peanut Butter Blossoms

Peppermint Brownie Sandwich Cookies

Molasses Sprinkle Cookies

Yield: ~15 Cookies

Caramel Linzer Cookies

Caramel Linzer Cookies

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Prep Time 40 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Ingredients

Cookies

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 1/2 cup (100g) white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups (195g) unbleached all-purpose flour
  • 3/4 cup (75g) almond flour
  • 1/2 tsp salt
  • Powdered sugar for dusting

Caramel

  • 1 cup (200g) white granulated sugar
  • 1/2 cup water, lukewarm
  • 1/2 cup cream, coconut cream, or oat milk (see Note 1)
  • 1 tsp vanila extract

Instructions

Make the Caramel

  1. In a heavy-bottomed saucepan, add the granulated sugar and water, swirling gently to make sure the sugar is coated. Add the pan to medium-high heat and bring to a boil.
  2. Meanwhile, set up a hot pad holder or folded towel next to your stove. Get a wooden/bamboo utensil (like a large spoon or long chopstick) ready. Combine the cream and vanilla extract and lay the mixture near the hot pad holder.
  3. Once the sugar water begins to boil, keep an eye on it until it reaches a dark amber color. It will take a while for the sugar to turn from clear to tan, but once it begins to color, it can burn quickly - so keep an eye on it!
  4. When the sugar turns a dark amber color, immediately remove it from the heat and place on your hot pad holder. While stirring gently, slowly pour the cream mixture into the hot sugar. BE CAREFUL with this step as the hot sugar will bubble up, doubling or tripling in size, and splatter.
  5. Once the cream is added and the caramel mixture has calmed down, place it back over medium heat and bring to a boil. Use a candy thermometer to cook the caramel until it reaches soft ball stage - 235°F to 245°F. I like to take mine off the heat at 240°F. This ensures your caramel will have the perfect stiff and chewy texture.
  6. Transfer the hot caramel to a heatproof bowl (like a metal mixing bowl) to cool. Once it has cooled a bit, you can go ahead and transfer it to a jar and refrigerate it, or you can allow it to cool completely before adding it to your linzer cookies.

Make the Cookies

  1. In a large bowl, beat together the butter and sugar until fluffy. Beat in the egg and vanilla; set aside.
  2. In a medium bowl, whisk together the cinnamon, nutmeg, flour, almond flour, and salt. Add dry ingredients to wet and use a large spoon to gently mix the ingredients together until a dough forms.
  3. Gently knead the dough into a disc shape, cover with plastic wrap, and chill until firm enough to roll out - at least 30 minutes.
  4. Prepare two pieces of parchment paper the size of a baking sheet. Add the dough disc to the paper and then top it with the second paper. Roll the dough out. Cut shapes using your favorite cookie cutters, cutting smaller shapes out of the middles of half the cookies. If you find your dough isn't firm enough to get clean cookie dough edges, place it in the refrigerator or freezer for 10 minutes and then cut the cookies.
  5. Re-roll the dough as needed until all cookies are cut out. Chill the cookies for 10 minutes in the refrigerator prior to baking. I like to chill mine right on the parchment-lined baking sheets. At this time, preheat your oven to 300°F.
  6. Bake the cookies at 300°F for 10-14 minutes (on parchment-lined baking sheets). Allow them to cool on the baking sheet for 2 minutes before removing to a cooling rack. Allow the cookies to cool completely.

Assemble the Cookies

  1. Once the cookies are cool, use a small sifter to sprinkle powdered sugar over the cookies with the "windows".
  2. Add dollops of caramel to the whole cookies, making sure it's enough to fill the cut-out windows, but not so much that it's falling over the edge of the cookies. I like to use a food-safe plastic squeeze bottle - it's much easier, and more precise, than using a spoon. But, of course, a spoon will work just fine!
  3. Top the caramel cookies with the powdered cookies and you're ready to eat or store for later!
  4. I recommend storing these cookies in a single layer in an airtight container at room temperature.

Notes

  1. Cream: if you plan to use coconut cream, you want to shake the can prior to measuring out; your caramel will have a slight coconut taste.
  2. Vegan: for vegan cookies, use dairy-free butter, flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water; mix and allow to thicken), and oat milk or coconut cream.

© Rachael | Sugared & Stirred
Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: caramel cookies, caramel linzer cookies, christmas cookies, cookies with caramel, dairy free linzer cookies, holiday cookies, homemade caramel cookies

Inside Out Peanut Butter Blossoms (dairy-free)

December 17, 2020 by Rachael Ng Leave a Comment

Dark chocolate thumbprint cookies filled with sweet peanut butter frosting “kisses”. These Inside Out Peanut Butter Blossoms are the “inside out” version of the popular Christmas cookie!

Inside Out Peanut Butter Blossoms

Peanut butter and chocolate. A classic combo that’s known to get people really excited. I’m one of those people. And these cookies are an absolute dream. Soft dark chocolate cookies coated in crunchy sugar and “filled” with the easiest peanut butter frosting. Pipe the frosting to resemble the chocolate kisses of the original peanut butter blossoms, and I promise that these cookies will excite any chocolate + peanut butter lover.

These cookies come together quickly and easily (no chilling!!) and then the frosting is made up of runny peanut butter and powdered sugar. Get out your piping bag and a Wilton 2A tip and start practicing those peanut butter “kisses”! And if you’re not the best piper (hello, it’s me), don’t worry. The frosting is thick and pliable (not sticky) so you can re-pipe the kisses as many times as you need to – you can literally peel them out of the thumbprints and add the frosting back to your piping bag without a mess! The result is a stunning little cookie, perfect for any movie night or small gathering.

Ingredients You’ll Need + Substitutes

  • Dutch-process cocoa powder is richer in flavor and darker in color than regular cocoa powder. It really elevates the chocolate flavor of these cookies! Hershey’s Special Dark is what I use as it’s affordable and easily available!
  • All-purpose flour
  • Baking soda
  • Salt
  • Sugar sweetens the cookies AND decorates them. For the cookie dough, you can mix in white granulated sugar, coconut sugar, or unrefined cane sugar. For rolling the dough balls, you want to use white granulated sugar.
  • Egg binds the cookies together. For a vegan option, you can use a flax egg – mix 1 Tbsp of flaxseed meal with 3 Tbsp of warm water; allow to thicken for 5 minutes.
  • Olive oil is my go-to baking oil (you won’t taste it in these cookies). Avocado oil or light olive oil would work as well.
  • Peanut butter makes up the frosting kisses. You’ll want to use runny “natural” peanut butter made with only peanuts and salt. In order to get the perfect frosting, the peanut butter must be room temperature (in its runny state).
  • Powdered sugar thickens and sweetens the peanut butter. If you’re looking for something less sweet, you can replace 1 Tbsp of the sugar with a starch such as arrowroot.
Yield: 13 Cookies

Inside Out Peanut Butter Blossoms

Inside Out Peanut Butter Blossoms

Dark chocolate thumbprint cookies filled with sweet peanut butter frosting "kisses". These festive cookies are the inside out version of your favorite peanut butter blossoms!

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 45 minutes
Total Time 1 hour 25 minutes

Ingredients

Chocolate Cookies

  • 1/2 cup Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar (coconut, unrefined cane, or white cane)
  • 1 large egg
  • 1/3 cup olive oil
  • 1/3 cup white granulated sugar (for rolling)

Peanut Butter Filling

  • 1/2 cup natural runny peanut butter (made with just peanuts and salt), room temp (see Note 1)
  • 1/4 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F and line your baking sheet(s) with parchment paper.
  2. In a large bowl, whisk together the cocoa powder, flour, baking soda, and salt; set aside.
  3. In a small bowl, whisk together the sugar, egg, and olive oil. Add the liquid ingredients to the dry and mix until totally combined.
  4. Add 1/3 cup of white granulated sugar to a small bowl/dish. Begin scooping dough balls (6 at a time) 1.5 Tbsp in size. Roll the dough balls smooth and then roll each one in the granulated sugar until well coated.
  5. Bake the sugared dough balls at 350°F for 5 minutes. Immediately press light "thumbprints" into the center of each hot cookie (I used the cap of my vanilla extract bottle). Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack. Then, re-press each thumbprint to make a deeper well. Repeat until all cookies are baked.
  6. Once the cookies are cool, make the frosting by combining the peanut butter and powdered sugar in a small, microwave-safe bowl. Heat the frosting for 10-15 seconds in the microwave.
  7. Add the frosting to a piping bag fitted with a Wilton 2A tip. Pipe peanut butter "kisses" into each of the cookie thumbprints. If you mess up, don't fret; the frosting is thick enough that you can pull it off, add it back to the piping bag, and pipe it again without making a mess - yes, I did this multiple times!
  8. After you've piped all of the kisses, you can use your fingers to gently twist the tips of each kiss for a cleaner, pointier look.
  9. Store cookies in a single layer in an airtight container.

Notes

  1. Your peanut butter must be in its runny, room temperature state in order to get the perfect frosting consistency. If you use cold, thick PB, then your kisses won't hold their shape after being piped.
  2. The cookies won't spread much in the oven, so you will flatten them out when making the thumbprints.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free, Vegan Tagged With: chocolate peanut butter cookies, chocolate thumbprint cookies, christmas cookies, dairy free cookies, peanut butter blossoms, vegan cookies

Molasses Sprinkle Cookies (dairy-free)

December 7, 2020 by Rachael Ng Leave a Comment

Soft & chewy Molasses Sprinkle Cookies made extra fun & festive with sprinkles! This easy, one-bowl recipe is especially kid-friendly (hello, sprinkles!), but the molasses flavor will have both kids and adults swooning over these sparkly holiday cookies!

Molasses Sprinkle Cookies

I know, I know. There are A LOT of chewy molasses cookie recipes out there. And that’s because a good molasses cookie filled with warm, cozy spices is just what we all want for the holiday season! Add sprinkles and you’ve got one festive cookie that’s just begging to be the star of your cookie exchange. Seriously, these Molasses Sprinkle Cookies are delicious. They’re loaded with molasses flavor and the soft, chewy texture paired with the crunch of the sprinkles couldn’t be more perfect.

For maximum recipe success (i.e. to get cookies instead of a puddle of burnt dough) you will have to chill this cookie dough for at least two hours. The good news? The recipe is one-bowl and comes together very quickly – no mixer required! Whip up the cookie dough and throw that baby in the refrigerator. Leave it overnight or sort your sprinkles while you wait! I promise it’s worth it! And if you have kids, get them involved in the mixing process and let them pick the sprinkles – my daughter loved seeing the end result of all her hard work 😉

Yield: 18 Cookies

Molasses Sprinkle Cookies

Molasses Sprinkle Cookies

Soft & chewy spiced molasses cookies made extra fun & festive with sprinkles! These easy, kid-friendly cookies are perfect for cookie exchanges, holiday parties, or enjoying all to yourself - we don't judge.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

  • 1 large egg
  • 3/4 cup granulated sugar (white or raw)
  • 1/3 cup olive oil
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice or nutmeg
  • 1 Tbsp corn starch
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup sprinkles

Instructions

  1. In a large bowl, whisk together the egg, sugar, olive oil, molasses, and vanilla. TIP: measure out the oil first and then use the same liquid measuring cup for the molasses for easy cleanup.
  2. Mix in the salt, spices, corn starch, baking soda, and baking powder. Add in the flour and gently mix until just combined. Cover and refrigerate the dough for at least two hours, or overnight.
  3. Once the dough has chilled, preheat your oven to 350°F and line two baking sheets with parchment paper. Add the 1/2 cup of sprinkles to a shallow dish/bowl.
  4. Scoop cookies, 8 at a time, 1.5 Tbsp in size, and then return the leftover dough to the refrigerator. Roll each cookie into a smooth ball and carefully dip and roll the top and sides in the sprinkles. The dough balls will be soft, so you may need to re-shape them a bit as you place them on your baking sheet.
  5. Bake at 350°F for 5-6 minutes or until the cookies have spread (see Note 1). Allow cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
  6. Repeat until all cookies are baked, being sure to alternate baking sheets so that you're always using a room temp baking sheet.
  7. Once the cookies have cooled, you can store them in an airtight container at room temperature. I've found them to be chewier and softer the next day!

Notes

  1. To keep these cookies chewy, be sure you don't over-bake them. They only need 5-6 minutes in the oven.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: christmas cookies, confetti cookies, dairy free cookies, holiday cookies, molasses cookies, molasses ginger cookies, molasses sprinkles cookies, olive oil cookies, sprinkle cookies

Soft & Chewy Confetti Cookies (DF)

February 7, 2019 by Rachael Ng 4 Comments

It’s the holiday season! Which means I am excited for sprinkles! Take a small bowl of sprinkles and add them to a chewy sugar cookie and you’ve got me very excited for something that doesn’t include chocolate (if you know me or my recipes, you know I love chocolate!). These cookies are soft, chewy, and loaded with sprinkles. You can add as much or as little sprinkles as you’d like. Do what I did and add them to the batter and roll the dough balls in sprinkles, or choose one or the other. Whatever you do, just know that people will love these cookies! Especially around the holiday season.

This recipe is pretty simple – the hardest part is waiting for the dough to chill for two hours! But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And, like I mentioned, if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside!

Some of the ingredients I like for this recipe:

White granulated sugar makes these cookies irresistible, giving them a traditional chewy sugar cookie taste! The white sugar adds no extra color to the dough.

Extra light olive oil makes these cookies nice and chewy! I prefer the “light” variety simply for the color, but you can use regular olive oil or other vegetable oils. I don’t recommend using coconut oil.

Extra egg yolk also lends a hand to the chewiness of these cookies.

Vanilla extract flavors these cookies, which is why I like to use 2 whole teaspoons. You could use a mix of vanilla and almond extracts, but I prefer all vanilla.

Yield: 18 Cookies

Soft & Chewy Confetti Cookies

Soft & Chewy Confetti Cookies

Soft and chewy sugar cookies loaded with your favorite holiday sprinkles! The perfect cookie for any celebration!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white granulated sugar (or unrefined cane sugar)
  • 1/3 cup extra light olive oil
  • 2 tsp vanilla extract
  • 1 large egg + 1 large egg yolk, room temp
  • 3/4 cup sprinkles, divided

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.
  3. Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.
  4. Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to over-bake them! Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit.
  5. Store leftover cookies in an airtight container at room temperature.

Notes

  • I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.
  • If you prefer less sprinkles, feel free to leave the sprinkles out of the batter OR only put sprinkles in the batter (and don't roll the dough balls in sprinkles).

Recommended Products

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  • Stainless Steel Mixing Bowls
    Stainless Steel Mixing Bowls
  • Small Cookie Scoop, 1.5 Tbsp
    Small Cookie Scoop, 1.5 Tbsp
  • Baking Sheets Set
    Baking Sheets Set

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 146mgCarbohydrates: 22gFiber: 0gSugar: 12gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Occasionally I update the photos in my posts, and I like to keep a couple of the original photos for anyone who may have saved the recipe prior to the update. In this case, Valentine’s Day confetti cookies!

More cookie recipes:

Coconut Oil Chocolate Chip Sprinkle Cookies (DF)
Peanut Butter Blossoms with Chocolate Ganache (DF)
Soft & Chewy Orange Sugar Cookies (DF)
Soft & Chewy Coconut Sugar Cookies (DF)

Filed Under: Cookies, Dairy-free Tagged With: christmas cookies, confetti, confetti cookies, dairy free sugar cookies, dairy-free, festive, holiday cookies, soft and chewy, sprinkle cookies, sprinkles, sugar cookie

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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