Call me biased, but these are THE BEST chocolate chip cookies I’ve ever made — and I’m so happy to share the recipe with you today! Scratch-made, soft, chewy, and full of both dark and milk chocolate flavors (with a sprinkle of sea salt on top), each bite is pure chocolate chip cookie bliss. Follow my simple steps on how to make the best chocolate chip cookies and they might just become your new favorite, too.
If you’ve never tried the delicious decadence that is a Devil’s Food Cake, drop everything. Right now. And make this cake. Every layer is deeply chocolaty, dense and moist and frosted with the creamiest, most flavorful chocolate buttercream. This is a chocolate cake lover’s dream and worthy of any occasion (even if that occasion is staying at home watching Netflix on a Friday night in your sweatpants).
These baked maple donuts with crumb topping are as delightful as a crisp-cool, sunny fall day with knit sweaters and brightly colored leaves — except with these donuts, you get to eat them for breakfast, snacktime or dessert any time of year (preferably with a mug of hot coffee or apple cider). Cozy up to one of these decadent cake donuts for a maple-flavored treat you’ll absolutely fall for (get it?).
Fall is in full swing, and these Pumpkin Snickerdoodles are here to help us make the most of it! These cookies are soft and chewy and full of pumpkin-spiced flavor with a cinnamon-sugar coating that takes every bite to the next level. Make them for your friends, make them for your family, make them for yourself — but above all, just make them. You’ll never regret it, I promise.
Need a simple dessert that’s still impressive? This easy French apple tart recipe is where it’s at! A homemade rough puff pastry dough bakes up to flaky, buttery perfection with a sweet, thin-sliced fresh apple topping. Brush on an apricot glaze, dust with powdered sugar and anticipate all the compliments (trust me, they’re coming).
This Chocolate Chip Pumpkin Bread is my official “hello!” to fall. Perfectly moist and pumpkin-flavored, studded with dark chocolate chips and baked with sweet vanilla oatmilk, this delicious dairy-free quick bread is perfect for breakfast, as an after-school snack or for dessert during the coziest months of the year (or any time, really).