• Salted Brown Butter Bourbon Toffee Cookies

    These cookies are dedicated to my younger sister, Lauren (a.k.a. The Troublemaker). Every now and then she will bluntly ask for a care package of baked goods. Although I love baking for my friends and family, my sister lives in L.A. so my baking options are limited. I can’t ship anything that that will lose form or be deemed suspicious. Therefore, my go-to baked good is the cookie. Every time I ask my sister what she wants me to send, her answer is some variation of, “Something bomb that’s not too chocolate-y and tastes good with coffee.” Oh, and she’s also allergic to nuts. The near absence of chocolate and elimination of nuts automatically cuts my cookie options in half. So when my sister asked for another care package last week, I combined two of my sister’s favorite ingredients into one cookie: bourbon and toffee. I adapted my cookies from the Brown Butter Chocolate Chip Cookie recipe on Sally’s Baking Addiction—a recipe I love and highly recommend.

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  • Strawberry Rose Sweet Rolls

    If you’re in need of some Galentine’s Day or Valentine’s Day inspiration, look no further than these Strawberry Rose Sweet Rolls! Every year, roses pop up at every grocery store, gas station, and drug store. And while I love flowers, I’ve never been one for red roses. This year, I’m getting my dose of roses with these sweet rolls

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  • Easy Mini Pumpkin Spiced Bundt Cakes

    Guys, these Easy Pumpkin Spice Bundt Cakes should definitely make an appearance on your Thanksgiving menu. Every Thanksgiving, I bake a million desserts for my family’s big Thanksgiving dinner (think 35-60 people). So as you can imagine, I’m always testing easy, festive recipes for the dessert spread. I think I’ve found a winner in these bundt cakes.

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  • Baked Bourbon Apple Cider Doughnuts

    Nothing screams Fall like these Baked Bourbon Apple Cider Doughnuts. I’m a sucker for a good boozy recipe, and these doughnuts are no exception! I’ve somehow missed out on apple picking every season since moving to Chicago. One of the many perks that come with apple picking, or so I’m told, are the apple cider doughnuts with fresh apple cider. Since I’ve never been able to make it out to an apple orchard to experience this Fall magic, I’ve recreated the experience with these doughnuts. 

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  • Toasted Coconut and Oatmeal Chocolate Chip Cookies

    Guess what, The Fiancé is turning 30 on Saturday! That means more oatmeal cookies for everyone! I’ve got to say, I love these cookies. They’re almost like Mound Bar oatmeal cookies…which is amazing because my extremely rational brain categorizes oatmeal as a healthy food group and ignores the rest. I am a master at rationalizing, can you tell? But I digress. These Toasted Coconut and Oatmeal Chocolate Chip Cookies are so good with morning coffee that The Fiancé and I accidentally (on purpose) ate cookies for breakfast for an entire week. Adulting at it’s finest, am I right? I loved baking and eating these cookies with The Fiancé because they make us feel nostalgic and remind us of simpler times. I’m hoping that these cookies (and the amazing gift I got him) will make The Fiancé’s birthday an amazing celebration. I hope that these cookies bring you just as much as happiness. Happy baking!

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  • Drunken Bourbon Cherry Peach Pie

    I’m a sucker for boozy recipes, and if you know me at all, you aren’t even a little bit surprised by this Drunken Cherry Peach Pie. This pie has a perfect, flaky crust, fresh peaches and cherries, and most importantly, bourbon. I love using bourbon in my baking, because I’m a big fan of the pour-a-little-drink-a-little technique. 

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  • Blueberry Basil Cobbler

    When summer rolls around, it can be a little hard to turn on the oven and add heat to your kitchen. But cobblers are totally worth it. This Blueberry Basil Cobbler is the perfect summer cobbler because the basil give a light, floral note to the blueberries that is irresistible. All you have to do is dish a serving of the cobbler with a gigantic scoop of vanilla bean ice cream, and garnish with a sprig of basil. And voila—summer in dish!

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