These are such gorgeous cakes! So colorful and intricate. I know my 10-year-old self would have been in awe over the treat covered ones, and my current self loves the flower ones. Too pretty to eat! From @unbirthdaybakery on Instagram!
Our oven is back, and better than ever! We celebrated its return with some blueberry muffins. We are also looking forward to baked potatoes, roasted broccoli, lasagna, and of course, cookies!
The leaves are definitely falling, and its time to figure out a tiny costume for the little guy. We always called him a little pumpkin while he was growing, but he would honestly look adorable in anything. Also, our oven has been broken, but as soon as it is repaired, we are so excited for all the baking (like that pear crisp) and roasting!
Since I’ve been feeding this little guy around the clock, I have a never ending craving for cookies. I froze some chocolate chip cookie dough before he came, but I had a bit of time to whip up something different over the weekend. These flourless chocolate almond cookies turned out very good, and (comparatively) healthy too!
I made some extra cookie dough for the freezer today. I pre-scooped them into cookies so they are ready to go. We sometimes have trouble with frozen cookie dough staying really gooey in the middle, so I tried flattening them a bit, to see if that helps them bake better. We’ll see if it works next time we have a cookie emergency!
Its almost the weekend, which is a good excuse to eat cookies for breakfast! There are a lot of “breakfast cookie” recipes popping up, so they might be worth a try!
I ended up taking a little hiatus from making sourdough bread. I’ve been working on feeding my starter to make it happy again. This is my first successful little loaf in a while, and it was sooo good. We tried this recipe, which was enough resting and rising time to give a good sourdough taste, but it was low maintenance enough that we didn’t need to check on it all day.