Another year, another National S’mores day… and my 2nd blogiversary!! Even though this past year I’ve been a little less frequent posting new recipes (mostly due to taking care of a small human) I am still equally excited to celebrate another year with you guys! It’s no coincidence that it falls on my favorite food holiday, so each year I can celebrate with another s’mores dessert. This year I thought, lets get crazy and add cookie butter to the mix. We love using peanut butter with s’mores, why not cookie butter!Continue Reading
I love a monster cookie. They’re like little cookie bombs, just filled up with lots of stuff. Sometimes they can be pretty hard & dense with all the oats, which in my opinion, isn’t the ideal cookie texture. I like a softer, light & chewy interior, even gooey sometimes. I made monster cookies a few years ago, so I dug up the recipe & re-vampled it a bit.
Ok I admit it, I love ‘food hybrids’. I do. I wish I could come up with the next craze. Cronuts & brookies?! So when there’s an opportunity to make up my own hybrid, I rarely pass it up. I made a hybrid cookie name, does that count? I’m pretty proud of it. Speculoos + Snickerdoodles = Specudoodles. My husband wasn’t as excited, but he did agree that these cookies are amazing. The edges are ever-so-slightly crisp, along with the outside sugar crunch, but then they’re super soft & chewy on the inside. Plus with that cookie butter flavor. BOMB. As if that wasn’t enough, I tried out my vanilla bean paste. It’s that lovely smooth vanilla bean flavor, in a convenient little jar. I have a feeling I’ll be reaching for that one more often.