These cupcakes are delicious, incredibly moist (which is mostly likely attributed to the full cup of oil), and embarrassingly easy to make. It’s a little tough to get these cupcakes to look lovely due to the nature of the frosting, but seriously, every time I make these cupcakes, people’s reaction never fails to disappoint–the phrase “Best cupcake I’ve ever had!” has been used more than once. Continue reading ‘pistachio cupcakes’
Low(er)-fat, lower-sugar chocolate chip cookies? They look yummy, right? I SWEAR they taste at least as good as they look. But it’s honestly true, they have proportionally half the butter of any other chocolate cookie recipe I’ve ever tried. At first I thought I read the recipe wrong, so I researched. Continue reading ‘dark chocolate chunk (pecan) and dried cherry cookies’
I hate the words, “cool completely before cutting.” I’m sure most people have the necessary restraint, but I invariably cut (and eat) far before my desserts have cooled. The result? Slightly burned mouth and not so pretty presentation. But I never learn my lesson, nope, doesn’t stop me from doing it again the next time.
I’ve wanted to make these bars since I saw them over at Lovin’ From the Oven around Christmas time. It took me seven months to assemble all the ingredients here in Japan. Continue reading ‘s’mores cookie bars’
