,Hi everyone! Over quarantine, I've had a lot of extra time on my hands. I was looking for things to bake, because I didn't really feel like making the classic brownies or sugar cookies. I looked all around the internet for cool recipes, and that's when I started baking more complicated pastries, like macaroons and a chocolate souffle. My friend Olivia also really likes baking, and around the time that school started, I saw how her treats were decorated all cute, and I wanted to try out decorating. My brother asked me to make a "Giant Cookie," as we call it in the Sallaberry household, and I saw that as the perfect opportunity to make a fall-themed decorated cookie. I hope you enjoy the recipe too!
Molly's Cookie Cake
2 sticks of butter, softened
1 cup brown sugar
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
1 cup chocolate chips
1 can white icing
Gel food coloring
Cream butter and brown sugar. Add egg and vanilla. Add flour and salt and mix until combined. Stir in chocolate chips. Dump batter on a sheet pan lined with parchment paper. Put another piece of parchment on top and roll the cookie dough out until it is about 1/4 to 1/2 inch thick. It won't be a perfect circle, and that's okay! Bake at 350 until just barely browned (it takes about 12-15 minutes in our oven).
When finished, let cool and decorate with icing. An inspirational message is encouraged! XO
**This recipe is adapted from The Pioneer Woman's recipe for Spreads.
My kids love breakfast, which is a bit ironic since Dad and I don't eat until noon. But I do enjoy making their favorites for them, and they've probably been a bit spoiled since we have not had to rush out the door for the past four months!
Some of their favorites include "Mom's Waffles," "Grammy's Pancakes" and these adorable "Mom's Mini Pancakes!"
These pancakes have no sugar, so I feel good about them eating them for breakfast (or let's face it, sometimes lunch or dinner too!). I do add a few mini chocolate chips for extra fun (and thus a bit of sugar), but they are still delicious without.
Here is how you make them:
Mom's Mini Pancakes
1 1/2 cups flour (I used a mix of white whole wheat and all purpose)
3 teaspoons baking powder
1/2 teaspoon salt
Mix the above ingredients together in a large mixing bowl and set aside. In a separate bowl, whisk with a fork:
1 1/2 cups milk
1 tablespoon honey
1/2 teaspoon vanilla
Pour wet ingredients into the dry ingredients and stir until combined. Next, add:
3 tablespoons melted butter
Stir until mixed well. For mini pancakes, drop by tablespoons on a skillet or griddle. Add chocolate chips, if desired, before flipping. Serve with warm natural maple syrup for dipping! Freeze the leftovers for another day!
Makes 36 mini pancakes, which is about 5-6 servings at our house. ENJOY! XO
Last school year was the first year I had a day off with no one at home with me and all three kids in the same school. Thursdays were MY DAY to finally do something for myself. You know what most Thursdays consisted of? Me missing my kids and surprising them after school with fun treats!
A friend of mine taught me how to do this back in high school, and I have been making them ever since. My kids LOVE when I make these fun cupcakes. Here's how you do it!
1 cake mix, any flavor
12 ice cream cake cones
1 can frosting, any flavor
sprinkles, of course!
Preheat oven according to cake mix directions. Cover a 9x13 pan tightly with foil and use the tip of some scissors to cut 12 small slits, and push the ice cream cones through the openings.
Mix the cake mix, eggs, oil and water according to the directions on the box. Fill the ice cream cones halfway with batter and bake according to the recipe directions. Allow to cool completely and then decorate with icing and sprinkles!
Surprise your kids with these someday and let me know what they think! ENJOY! XO