Just a couple of photos of some things I whipped up recently.
Christmas cookies. I love making sugar cookies – the decorating is actually really cathartic to me – and I like to change it up and do some new designs every year. Matt requested the jumping reindeer this year, and they were my favorite!
Vegan meringues. This was on a bit of whim, but I roasted some chickpeas and wanted to see what I could make from the leftover brine. It whipped up with a bit of sugar into a fluffy, marshmallowy meringue that baked into a delightfully crunchy, chewy cookie. I slightly overbaked them, but we had them as part of a pavlova (not vegan) with whipped cream, cranberry curd, and berries and it wasn’t noticeable.
Girl Scout Cookie samoa cake. Matt requested a cake, and when I came across this recipe I knew it was a winner. I used my classic chocolate cake recipe and layered it with: dark chocolate ganache, shortbread cookie crumbs, shortbread cookie buttercream, and toasted coconut caramel. It was decadent!