CHOCOLATE MINT SANDWICH COOKIES

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Ever have those days that are so jammed-packed busy that you can hardly catch a breath? You know–the ones that turn into those kinds of weeks. And then months. And then as soon as you know it, the summer is pretty well half over and you’re looking back on the month of July with your jaw on the floor? No? Only me then.

Today I finally had a chance to do something fun. For once I didn’t have a to-do list a mile long or a fridge full of cookie dough screaming for my attention. So I filled my day with me time. And by me time I mean that I baked for me. Not for me to eat (although you can be sure that I will take full advantage of that opportunity), but for me to actually enjoy. For me to experiment. For me to try something new. The kind of baking that me loves.

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The endless possibilities for me baking can be overwhelming. There are pinterest boards, hardcover baking books, and a recipe box full of accumulated recipes that are dying to be attempted, so it can sometimes be overwhelming to choose. I usually spend more time trying to pick a recipe than actually baking. But these cookies were a no-brainer for today, especially since I’ve been eying them ever since I got my Butter Baked Goods book last Christmas. They are made of mint buttercream sandwiched between two crunchy-yet-chewy chocolate cookies. Their reputation speaks for itself, as they are ridiculously delicious. Trust me (I’ve already eaten two).

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I’m off to find more me activities to do. Starting with me eating some more of these.

COOKIES AND CREAM CUPCAKES

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As a kid, my house-league baseball team was sponsored by a local burger joint. Whenever we won, they would serve us free ice cream after the game. Every single time, without fail, I would order a “Cookies ‘n’ Cream” cone. Ever since those days, cookies and cream has been a nostalgic taste of summer for me. Last week I had some leftover chocolate cupcakes from an order so I decided to transfer my childhood favourite flavor into cupcake form. They’re no ice cream, but the chocolate, the homemade cream filling, and the Oreo cookie buttercream definitely did the trick for satisfying my longing for the days-of-summer-past.

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Making the cream filling was new for me. I halfed this recipe for a cream filling for donuts and it made enough cream to fill 18 cupcakes. I even had some cream to spare (read: lick off my spoon in globs). It was so delicious and made the perfect filling for these chocolatey-cookie treats. For the frosting, I mixed Oreo cookie crumbs into a classic vanilla buttercream. I also licked the remaining icing off of the spoon. Zero regrets.

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These cupcakes sure did hit the spot this summer! They may not have been as cold as the ice cream version, but they were as equally as delicious. Now excuse me while I go get an ice cream cone (how could I not with all this ice cream talk?)

Summer Is Here!

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Summer is finally here!

The sun shines a little longer, the grass is a little greener, and the flowers are blooming more and more with each passing day. It’s one of most wonderful times of the year, but not just because I love soaking in the summer rays (which I do, by the way)! ‘Tis the season for wedding and baby showers, bachelorette parties, birthday celebrations, and everything else in between. Not to mention the fact that more free time means endless opportunities to test new recipes and summer flavours.

It has been such a pleasure to do so much baking over the past couple of months. I can’t wait to see what else will come my way over the next few summery months!

Enjoy the sunshine. Enjoy the treats!

Rootbeer Float Cupcakes

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The other day I had the opportunity to make ginger ale cupcakes, complete with ginger ale flavoured buttercream. I was intrigued by the recipe the moment I saw it, but I didn’t know exactly what to expect. As it turns out, they were incredibly delicious and are actually one of my current favourite flavours.

Baking with soda is not new to me. One of my favourite cupcake recipes involves simmering coca-cola with cocoa to make delicious chocolate cupcakes. But making the ginger ale cupcakes inspired me to try different types of soda without the pairing of chocolate. I decided to adapt the ginger ale cupcakes to use root beer instead. I also added a little bit of cinnamon instead of ginger to give them a little bite. I was hoping the majority of the root beer flavour would come out in the buttercream, but as it turns out, the overall flavour was not overwhelmingly rootbeer-ish. But they were still absolutely delicious!

I’m going to work on adapting this recipe to get more of a root beer flavour. Until then, they will definitely be enjoyed for what they are! Yum!

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Pretty in Pink: Cupcakes Galore!

This past weekend I had a huge baking order. Probably my largest yet. Thankfully, the order allowed me to choose all the flavors and decorations of the cupcakes and cookies, as long as they were pink. These are the cupcakes I came up with…totally pink and very flowery!

From left to right, the flavors were Strawberry Shortcake (Vanilla Cupcakes with Strawberry Filling and Vanilla Buttercream), White Chocolate Raspberry (Vanilla Cupcakes with White Chocolate Ganache Filling and White Chocolate Raspberry Buttercream), London Fog (Earl Grey Vanilla Cupcakes with Vanilla Buttercream), and Chocolate (Chocolate Cupcakes with Vanilla Buttercream).

Happy Friday, friends!