☡┬
shortbread spritz!
the alternative to sugar cookies, as suggested to me by a friend (who also shared the recipe, thank yooou mariana). simple, light, and not too sweet! awesome treats, especially because you can put whatever you want in ‘em!
total amount of time ~ 20 minutes
this batch makes about 2 dozen (a little more, but w/e)
ingredients
2 1/2 cups all-purpose flour
 1/2 tsp salt 1 cup butter, room temp 
1 1/2 cups powdered sugar
 2 egg yolks 
1/2 tsp vanilladirections

Preheat the oven to 350 degrees. Sift flour and salt (optional).
In the mixer, on medium speed, add in the butter and turn it on medium speed until the butter sticks to the bowl and becomes creamy, about 3 minutes. Then, add all of the powdered sugar, put the speed on low, and beat until fluffy.
Add in the yolks and the vanilla.
On low, slowly add in the flour/salt. Your dough should be very thick and maleable afterwards so you can scoop and roll and shape if you desire.
Scoop onto a greased cookie sheet, press down with your thumb and fill with your desired topping (jam, chocolate, etc.)
Pop into the oven for 6-10 minutes, until the edges are JUUUST lightly golden. the cookie SHOULD remain pale. cool and serve!

enjoy!

more recipes here

shortbread spritz!

the alternative to sugar cookies, as suggested to me by a friend (who also shared the recipe, thank yooou mariana). simple, light, and not too sweet! awesome treats, especially because you can put whatever you want in ‘em!

total amount of time ~ 20 minutes

this batch makes about 2 dozen (a little more, but w/e)

ingredients


2 1/2 cups all-purpose flour

1/2 tsp salt 1 cup butter, room temp

1 1/2 cups powdered sugar

2 egg yolks

1/2 tsp vanilla

directions

Preheat the oven to 350 degrees. Sift flour and salt (optional).

In the mixer, on medium speed, add in the butter and turn it on medium speed until the butter sticks to the bowl and becomes creamy, about 3 minutes. Then, add all of the powdered sugar, put the speed on low, and beat until fluffy.

Add in the yolks and the vanilla.

On low, slowly add in the flour/salt. Your dough should be very thick and maleable afterwards so you can scoop and roll and shape if you desire.

Scoop onto a greased cookie sheet, press down with your thumb and fill with your desired topping (jam, chocolate, etc.)

Pop into the oven for 6-10 minutes, until the edges are JUUUST lightly golden. the cookie SHOULD remain pale. cool and serve!

enjoy!

more recipes here

mmm, mmm, mmm! funky monkey smoothies! a really tasty treat i discovered at school, made at home! no more spending $4.00 on a small cup of this when i can make it way cheap at home! oh man it’s delicious
INGREDIENTS
1 large banana
2 tablespoons peanut butter2 tablespoons chocolate syrup OR 2 tablespoons powdered chocolate milk mix1/2 cup milk (skim or regular)1/2 cup ice cubes
DIRECTIONS
toss everything into the blender, and blend. it’s that simple.
enjoy!
more recipes here

mmm, mmm, mmm! funky monkey smoothies! a really tasty treat i discovered at school, made at home! no more spending $4.00 on a small cup of this when i can make it way cheap at home! oh man it’s delicious

INGREDIENTS

1 large banana

2 tablespoons peanut butter
2 tablespoons chocolate syrup OR 2 tablespoons powdered chocolate milk mix
1/2 cup milk (skim or regular)
1/2 cup ice cubes


DIRECTIONS

toss everything into the blender, and blend. it’s that simple.

enjoy!

more recipes here

I've never in my life seen any other kind of pie other than meat pies.
Anonymous

WHOA. Where do you live?

Hi. Uh, one of two things, one; I love your blog... Although it makes my mouth water and my stomach growl most of the time. Anyway, number two; could you make a recipe for brownie-in-the-cup? I saw this on Tumblr a while back, and I honestly cannot be arsed to find it. Anyway, thanks for taking the time to read this~
iamtotallythenight-shutup-deact

Yes! I will get on that sometime this week!
So far, the recipes I have tried haven’t come out good

I will post one when I get one that’s an A+! 

how much does your cookie dough recipe make?
Anonymous

umm it makes about a 1/2 cup full of cookie dough (maybe a bit more)

»
Does anyone have any recipes they'd like me to try?

Send ‘em over! I need some inspiration!

sorry everyone! i’m not dead, just enduring final’s week!

1 year ago • 2 notes • Reblog
Would you ever do a series for broke college kids with no access to an oven and minimal access to fancy ingredients? I love your recipes, but I can only do most of them while I'm home for a holiday or break!
Anonymous

I’ve been thinking about that lately!
I’ve got a few up, so hopefully I’ll try to find more that I can do, it’d be fun!

Let me know if there’s anything specific you want me to try finding!

I’ll try to find more meal-based instead of desserts, too.

some easy recipes that don’t require an oven/etc already up:

mac and cheese

cookie dough

cookie in a mug

guacamole

pita pizza

»
Brand new sidebar image and icon!

Big thanks to alexandronicus for the artwork!

1 year ago • 5 notes • Reblog

ooey gooey pecan pie! delicious when served with ice cream and perfect when warm, it’s great for the holidays
for this recipe, you do NOT need to make the home-made crust if you choose to use a pre-made pie shell
total amount of time: 1.5 hours
INGREDIENTS:
CRUST (makes 2):
2 cups flour
1 teaspoon salt
3/4 CRISCO stick (vegetable shortening)
5 tablespoons cold water
PECAN PIE:
1/3 cup butter
1 cup white corn syrup
1 cup white sugar
3 eggs, SLIGHTLY BEATEN (do not completely break the yolk)
1 tsp maple flavor
1 cup sauteed pecans
DIRECTIONS
CRUST: 
Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
Create one big ball with the combined ingredients - they should stick together
Cut that ball in half to form two, equal sized portions
Wrap in plastic wrap and refrigerate for at least an hour
After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
Roll out your dough on the tinfoil evenly
Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
Carefully peel off the tinfoil from your pie crust
Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
Pinch the tips of the pie crust (near the edges) to form a little ridge
Use your thumb and index/middle finger to create the ripple shape
Poke holes with a fork at the bottom of the dough
It is now ready to be filled
PECAN PIE:
Preheat the oven to 350 degrees
With a bit of butter, sautee the pecans in a small frying pan until they are lightly glazed (do not COOK them)
In a bowl or mixer, cream the butter and combine with the sugar
Add all other ingredients EXCEPT the pecans to the mixture and stir together until well combined
Add the pecans last and give it one gentle stir
Pour the mixture into a pie shell or the home-made crust
Bake for 50-55 minutes
enjoy!

more recipes here

ooey gooey pecan pie! delicious when served with ice cream and perfect when warm, it’s great for the holidays

for this recipe, you do NOT need to make the home-made crust if you choose to use a pre-made pie shell

total amount of time: 1.5 hours


INGREDIENTS:

CRUST (makes 2):

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 CRISCO stick (vegetable shortening)
  • 5 tablespoons cold water

PECAN PIE:

  • 1/3 cup butter
  • 1 cup white corn syrup
  • 1 cup white sugar
  • 3 eggs, SLIGHTLY BEATEN (do not completely break the yolk)
  • 1 tsp maple flavor
  • 1 cup sauteed pecans

DIRECTIONS

CRUST: 

  • Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
  • Create one big ball with the combined ingredients - they should stick together
  • Cut that ball in half to form two, equal sized portions
  • Wrap in plastic wrap and refrigerate for at least an hour
  • After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
  • Roll out your dough on the tinfoil evenly
  • Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
  • Carefully peel off the tinfoil from your pie crust
  • Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
  • Pinch the tips of the pie crust (near the edges) to form a little ridge
  • Use your thumb and index/middle finger to create the ripple shape
  • Poke holes with a fork at the bottom of the dough
  • It is now ready to be filled

PECAN PIE:

  • Preheat the oven to 350 degrees
  • With a bit of butter, sautee the pecans in a small frying pan until they are lightly glazed (do not COOK them)
  • In a bowl or mixer, cream the butter and combine with the sugar
  • Add all other ingredients EXCEPT the pecans to the mixture and stir together until well combined
  • Add the pecans last and give it one gentle stir
  • Pour the mixture into a pie shell or the home-made crust
  • Bake for 50-55 minutes

enjoy!

more recipes here



the classic fall tradition and a staple of most thanksgiving dessert tables, the famous pumpkin pie! there’s not much that needs to be said other than delicious.
for this recipe, you do not have to make your own crust if you choose not to. you can skip straight to the recipe for the filling if you have a pre-made crust.
total amount of time: 1.5 hours
INGREDIENTS:
CRUST (makes 2):
2 cups flour
1 teaspoon salt
3/4 CRISCO stick (vegetable shortening)
5 tablespoons cold water
PUMPKIN PIE:
6 eggs
4 1/2 cups pumpkin puree
2 1/2 cups sugar
3 cans evaporated milk
2 pie shells (10 in.)
6 teaspoons pumpkin pie spice
DIRECTIONS
CRUST: 
Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
Create one big ball with the combined ingredients - they should stick together
Cut that ball in half to form two, equal sized portions
Wrap in plastic wrap and refrigerate for at least an hour
After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
Roll out your dough on the tinfoil evenly
Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
Carefully peel off the tinfoil from your pie crust
Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
Pinch the tips of the pie crust (near the edges) to form a little ridge
Use your thumb and index/middle finger to create the ripple shape
Poke holes with a fork at the bottom of the dough
It is now ready to be filled
PUMPKIN PIE:
Preheat oven to 425 degrees
Beat together the eggs, then add in the pumpkin puree and mix well
Gradually add in the sugar while still mixing
Pour in the cans of evaporated milk until all ingredients are well combined
Carefully pour the mixture into the pie shells or pie crust
Bake for 15 minutes in the oven
After 15 minutes, reduce the heat to 350 degrees for another 45-55 minutes until done
enjoy!
more recipes here

the classic fall tradition and a staple of most thanksgiving dessert tables, the famous pumpkin pie! there’s not much that needs to be said other than delicious.

for this recipe, you do not have to make your own crust if you choose not to. you can skip straight to the recipe for the filling if you have a pre-made crust.

total amount of time: 1.5 hours


INGREDIENTS:


CRUST (makes 2):

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 CRISCO stick (vegetable shortening)
  • 5 tablespoons cold water

PUMPKIN PIE:

  • 6 eggs
  • 4 1/2 cups pumpkin puree
  • 2 1/2 cups sugar
  • 3 cans evaporated milk
  • 2 pie shells (10 in.)
  • 6 teaspoons pumpkin pie spice

DIRECTIONS

CRUST: 

  • Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
  • Create one big ball with the combined ingredients - they should stick together
  • Cut that ball in half to form two, equal sized portions
  • Wrap in plastic wrap and refrigerate for at least an hour
  • After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
  • Roll out your dough on the tinfoil evenly
  • Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
  • Carefully peel off the tinfoil from your pie crust
  • Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
  • Pinch the tips of the pie crust (near the edges) to form a little ridge
  • Use your thumb and index/middle finger to create the ripple shape
  • Poke holes with a fork at the bottom of the dough
  • It is now ready to be filled

PUMPKIN PIE:

  • Preheat oven to 425 degrees
  • Beat together the eggs, then add in the pumpkin puree and mix well
  • Gradually add in the sugar while still mixing
  • Pour in the cans of evaporated milk until all ingredients are well combined
  • Carefully pour the mixture into the pie shells or pie crust
  • Bake for 15 minutes in the oven
  • After 15 minutes, reduce the heat to 350 degrees for another 45-55 minutes until done

enjoy!

more recipes here


pumpkin pie is good, but pumpkin cheesecake?! now that’s heavenly. needless to say this did not even last an HOUR after serving because everyone devoured it and I got asked for the recipe several times here at home (..speaking of, I need to send those e-mails out!)
but since you’re all more important, here’s the recipe for the delicious pumpkin cheesecake!
total amount of time: ~1 hour without chilling
INGREDIENTS
Crust:
1 1/2 cup graham cracker crumbs
1 tablespoon white sugar
4 - 5 tablespoons unsalted butter, melted
Pumpkin Cheesecake:
2/3 cup light brown sugar
2 tablespoons pumpkin pie spice
2-8 ounce packages full fat cream cheese, room temperature
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree (canned or homemade)
Cream Cheese Topping:
1 cup sour cream, room temp.
1 teaspoon pure vanilla extract
1/4 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F  and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch spring form pan. You absolutely need this type of pan for this cheesecake. You can attempt another pan, but I can’t promise it will work.
CRUST: 
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture evenly onto the bottom of the prepared spring form pan.
Bake 8-10 minutes or until set.
Allow it to cool while you make the cheesecake.
CHEESECAKE:

In a separate bowl, stir to combine the sugar, pumpkin pie spice, and salt.
In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). 
Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). 
Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. 
Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air.
Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees F and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan.
Meanwhile whisk together the sour cream, vanilla extract and sugar.
Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping.
Remove from oven and place on a wire rack to cool.
Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking).
Place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly.
When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. 
enjoy!


more recipes here

pumpkin pie is good, but pumpkin cheesecake?! now that’s heavenly. needless to say this did not even last an HOUR after serving because everyone devoured it and I got asked for the recipe several times here at home (..speaking of, I need to send those e-mails out!)

but since you’re all more important, here’s the recipe for the delicious pumpkin cheesecake!

total amount of time: ~1 hour without chilling

INGREDIENTS

Crust:

  • 1 1/2 cup graham cracker crumbs
  • 1 tablespoon white sugar
  • 4 - 5 tablespoons unsalted butter, melted

Pumpkin Cheesecake:

  • 2/3 cup light brown sugar
  • 2 tablespoons pumpkin pie spice
  • 2-8 ounce packages full fat cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup pure pumpkin puree (canned or homemade)

Cream Cheese Topping:

  • 1 cup sour cream, room temp.
  • 1 teaspoon pure vanilla extract
  • 1/4 cup white sugar

DIRECTIONS

Preheat oven to 350 degrees F  and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch spring form pan. You absolutely need this type of pan for this cheesecake. You can attempt another pan, but I can’t promise it will work.

CRUST: 

  • In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.
  • Press the mixture evenly onto the bottom of the prepared spring form pan.
  • Bake 8-10 minutes or until set.
  • Allow it to cool while you make the cheesecake.
CHEESECAKE:
  • In a separate bowl, stir to combine the sugar, pumpkin pie spice, and salt.
  • In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). 
  • Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). 
  • Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
  • Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
  • Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. 
  • Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air.
  • Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees F and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan.
  • Meanwhile whisk together the sour cream, vanilla extract and sugar.
  • Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping.
  • Remove from oven and place on a wire rack to cool.
  • Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking).
  • Place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly.
  • When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. 
enjoy!
more recipes here

typing up some pie recipes right now!

1 year ago • 2 notes • Reblog
Happy Thanksgiving!oops, the stuffing was covered! 

Happy Thanksgiving!
oops, the stuffing was covered! 

1 year ago • 4 notes • Reblog
How much cookie dough does the edible cookie dough recipe make?
Anonymous

About a cup and a half!