I love chocolate chip cookies, but they have to be perfect. They must have the right amount of chip to cookie, they must be crispier on the edges and they must have a softer gooey center. I don’t like “fluffy” chocolate chip cookies, they need substance, like this skillet cookie.
Okay, so this is a little late, but I’ve been so busy with my photography. However, I’m back now!
Sunday brunch always needs something sweet – whether it be the beverages or the desserts – it’s just not complete without a little something sugary. I love anything that involves peaches – cobbler, ice cream (to-die-for), fruit and of course pie. Before I started my quest of healthier eating and eradicating preservatives from my life, my peaches came from a can. They were orange. Imagine my surprise when I cut into this pie and those peaches were pink and yellow! They were gorgeous, flavorful and fresh – real peaches are not that scary orange color. Who would have thought it?
I couldn’t decide on the name of this juice. It’s not quite orange juice, yet not lemonade by a long shot. I figured citrus was a pretty safe bet since “lemorange” and “oran-a-nade” don’t exactly fall off the tongue nicely.
I have a soft spot for cupcakes. I also have a soft spot for snickerdoodles, so when I saw these beauties on Pinterest – I knew I had to try them. When I was little, my nan used to make the best snickerdoodles – ever. Mine never turn out quite the same and I highly doubt they ever will. But food always tastes better when someone else made it, right?