cookies, cookies cookies . . .
Hello peeps.
Hope this newsy-letter finds you well. I am fine, in case you were wondering. My new book, Snackable Bakes, will be out in the world on May 3rd, and as I have mentioned in prior letters, I am both extremely excited about this fact and also a little/lot apprehensive. And by the way, if you are interested in helping me keep my anxiety in check, please consider pre-ordering the book. Pre-pub sales make a world of difference to authors and their potential book-sales – on the off chance you did not know. My “author copies” (the books that the publisher sends to the author before the release date) have arrived and if you’d like to see me open the box they arrived in, check this out!
This week in recipe news, my latest for Bon Appetit is finally live! These Red Velvet Sparkle Cookies are really just all that and then some. They are chewy and chocolate-y and gorgeous and – wait for it – incredibly easy! Like one bowl and a whisk and you’re good to go – no stand mixers needed to make these cuties. So do so now, kk? And – full disclosure – these cookies did take a surprisingly hot minute to get right. A little bit of miscommunication and a whole lot of cookies later though, I am happy to report that these are one of my all-time fave cookies (and pleased to report that BA’s editor in chief feels similarly . . . ).
In additional recipe news, it is spring (aka carrot cake cake season) and I have some carrot cake sandwich cookies (stuffed with tangy/sweet cream cheese frosting – you’re welcome) over on the Spruce Eats and these are just the perfect way to get your carrot cake fix on, when actual layers, etc. are not what you are feeling. They are easy, too, and if you are not up for the frosting-filling (which honestly, you should be, but I know how it goes) these are also lovely as straight up cookies
Finally, vegan blueberry cookies are also in the house (meaning they are easy to access on the old world wide web). Again, I developed these for the Spruce Eats and though – full disclosure – I probably wouldn’t have created a fruity vegan cookie if I had not been asked to do so, my husband adored them and even I got kind of excited about them . .
Alright, so there you have it peeps: 3 new fab cookie recipes that run the gamut from fruity to chocolate-y to very spring-y (aka carroty-y). Hope one of these floats your boat and holds you over till next time. Oh, and if you are an Instagram kind of individual, the month of April is all about the SNACKABLE BAKES IG LIVE tour! Which basically just means you can watch me make recipes from my book with several of my fave peeps twice a week for 4 weeks!! Yay! Hope you’ll tune in . . . The is what I’ll be making on the first LIVE - it’s the rainbow sprinkle snacking cake with cream cheese glaze . . .