Today is an exciting day!

I know, it’s a Monday and that sucks. But really, it’s an exciting day!

One of my favorite people in the blogosphere wrote a book and it’s officially on shelves! 

I got my copy of The Biscoff Cookie & Spread Cookbook a couple weeks ago and have been drooling over the gorgeous photos and the delicious recipes ever since. (I also may have cried when I saw my name in the acknowledgements but we won’t talk about that.)

Katrina kind of made Biscoff a thing in the blogging world. I’d never even tried it until she started baking with it and it quickly became a staple in my pantry. Truth: I have to hide it from my kids because they will beg and beg and BEG for it. 

If you’ve never had it, it’s literally a spread made from those delicious Biscoff cookies and you should probably rush out and buy a jar today. My favorite thing to do is dip animals crackers in it. Because dipping a cookie in a cookie is pretty amazing. 

I’ve never done much baking with it but I have a list of about 20 things I want to make from this book. I started with these Biscoff Blossoms because I’m a a huge fan of the traditional peanut butter version and I knew the Biscoff would just make them even better. 

They’re so delicious. Not surprisingly, my kids also loved them. It’s just so fun to have a piece of candy on top of a cookie. Especially when that cookie is perfect on it’s own. 

You can get a copy of The Biscoff Cookie & Spread Cookbook at Amazon, Barnes and Noble, or Lotus Bakery. Seriously, go ahead and order one. You won’t regret it.

And then head over to Katrina’s blog and tell her how awesome she is! 

Click for the full recipe


It’s not often I blog about chocolate cookies. Especially chocolate cookies with more chocolate inside.

I like chocolate, I really do. But for some reason, I’d choose a shortbread cookie or a sugar cookie or even a chocolate chip cookie over a full-out chocolate cookie.

This cookie though? It’s more like a brownie.

Like, you know the crackly top of a brownie that’s pretty much the best thing ever? These are like that all the way around and with the soft brownie part inside.

I realize that made absolutely no sense but trust me, it’s like a brownie!

I’m kind of obsessed with them.

They’re gluten-free so they are the perfect treat for someone following a gluten-free diet. They’re also really simple and really delicious so you should probably make some soon even if you aren’t gluten-free.

Click for the full recipe


Happy Memorial Day to all!

Fun plans? Please tell me all about the delicious grilled food you will be eating today! I am still terrified of our grill and since all our friends are either in Afghanistan or have moved, we’re probably just going to stay home and eat ice cream sandwiches.

Speaking of, if you have a Safeway near you, run – yes, RUN – and get a box of their birthday cake ice cream sandwiches. They have a layer of icing in them and omg, best thing ever.

But today we’re here to talk about cookies!

I’ve been kind of obsessed with cake mix cookies ever since I made those Watermelon Cake Mix Sandwich Cookies. They’re really great for people like me who decide that they want to have cookies ready for their kid when they get home from their last day of school. With only 20 minutes to spare.

And they’re delicious. Because duh, cake mix.

Chocolate M&Ms Cake Mix Cookies

adapted from Something Swanky


18.25 ounce chocolate cake mix
2 eggs
1/2 cup canola oil
1/4 cup flour
1 cup M&Ms


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a stand mixer with the paddle attachment, beat together cake mix, eggs, canola oil, and flour until everything is incorporated. Stir in 3/4 of the M&Ms with a rubber spatula.
  3. Drop by heaping tablespoonfuls onto the baking sheet. Press remaining M&Ms onto the tops of the dough.
  4. Bake for 10 - 12 minutes or until set. Cool on a wire rack.


It’s Cinco de Mayo and I’m posting cookies.

I failed you.

I’m sorry.

But you better believe that I will be buying a Mango-Rita on the way home from soccer and I will be drinking it while watching Blacklist because omg, I need to know what Reddington and Tom are really up to.

Are you watching that? Because you should be.

Even my husband is into it. And he doesn’t like any show I like.

About the cookies! Aren’t they adorable?! If you can find that watermelon cake mix that I have never seen but I know exists, you should definitely use that for this. I used strawberry cake mix but I also spotted a pink velvet cake mix that would work if you aren’t a fan of strawberry.

My kids have been obsessed with watermelon for the last few weeks so they were pretty impressed. And then the neighbor kid spotted them and shouted “OMG YOUR MOM IS THE BEST COOK EVER!”

So yeah. Make them.

One year ago: Fresh Orange Margaritas
Two years ago: Frozen Mango Margaritas
Three years ago: Baked Peanut Butter Doughnuts with Chocolate Glaze
Four years ago: Margarita Cupcakes
Five years ago: Strawberry Shortcakes

Watermelon Cake Mix Sandwich Cookies

12 sandwich cookies

Cookies from Taste and Tell, Frosting from Tasty Kitchen


1 box strawberry cake mix (or other pink mix)
2 eggs
1/2 cup oil
1/2 cup mini chocolate chips
For the frosting:
5 tablespoons flour
1 cup milk
1 teaspoon vanilla bean paste (or vanilla extract)
1 cup (2 sticks) butter, softened
1 cup granulated sugar
green sprinkles


    To make the cookies:
  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Beat together strawberry cake mix, eggs, and oil until no lumps remain. Stir in mini chocolate chips.
  3. Drop by tablespoonsfuls onto the baking sheets. Bake 8 - 10 minutes, rotating the sheets halfway through. Cool completely before frosting.
  4. To make the frosting:
  5. Whisk flour into the milk in a small saucepan over low heat. Continue whisking as it thickens to about the thickness of brownie batter. Remove from heat and stir in vanilla. Cool completely before proceeding.
  6. Beat butter and sugar together until light and fluffy. Add cooled flour mixture and beat until everything is combined and it looks almost like whipped cream. If it separates, you just haven't beaten it enough - keep going!
  7. To assemble:
  8. Use an offset spatula to spread the frosting on a cookie and top with another cookie. Roll the cookie in sprinkles to cover the frosting.


Do you guys leave anything for the Easter Bunny?

I don’t remember leaving anything as a kid (maybe I did?) but my husband insists that he likes carrots and my oldest insists that he also likes hard-boiled eggs.

I’m hoping that maybe he’ll leave me a basket this year if I switch things up and leave these Carrot Cake Whoopie Pies for him instead of boring carrots and eggs.

If you are a carrot cake fan, you will love these whoopie pies. It’s basically just a rearranged carrot cake cupcake! They’re really good and for some reason, even though I know that it’s technically two tiny cakes stuffed with cream cheese frosting, I still feel like it’s just an innocent cookie and I don’t feel guilty eating more than one.

Two years ago: Vanilla Bean Ice Cream
Three years ago: Funfetti Blondies
Four years ago: Pugliese

Carrot Cake Whoopie Pies

from Cooking Light


2 cups shredded carrot
2/3 cup brown sugar, divided
1/4 cup butter, divided
2 tablespoons canola oil
1 teaspoon orange zest
3/4 teaspoon vanilla, divided
1 egg
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt, plus a pinch, divided
1/4 teaspoon baking soda
4 ounces cream cheese
1 cup powdered sugar
1 tablespoon milk


  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Combine shredded carrots and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand for 10 minutes. Discard liquid.
  3. Microwave 2 tablespoons butter in a medium microwave-safe bowl until melted, about 45 seconds. Add oil, ring, 1/2 teaspoon vanilla, and egg. Whisk until well combined.
  4. In a separate large bowl, combined flour, remaining brown sugar (about 1/2 cup), cinnamon, salt, and baking soda; whisk together. Add carrot mixture and butter mixture; stir until everything is incorporated.
  5. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. You should get 28 cookies. Gently pat dough down to form 2-inch circles.
  6. Bake for 11 - 13 minutes or until cookies are set. Let cool completely on wire rack.
  7. Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla, and a pinch of salt in a medium bowl. Beat with a mixer at medium speed until fluffy. Add powdered sugar and milk; beat at a very low speed until combined.
  8. Spread about 1 tablespoon on flat side of 1 cookie, top with another cookie, flat side down. Repeat with remaining cookies and filling.