Oh my gosh. These are basically the most amazing thing I’ve ever seen!
I was so incredibly excited when Julie from Big City, Little Sweets offered to create some cake pops inspired by my Sugarlaws outfits, but when they actually arrived? You guys, I shrieked. These are seriously one of the coolest packages I’ve ever received! I knew when she told me that she had custom-designed cake pops for Jimmy Choo, Erin Fetherston, and Christian Louboutin that they would be awesome — but I was still completely blown away!
Chad and I immediately went back through my outfit posts to match each of the pops to its post — and as much as I wanted to Instagram them the second they arrived, I knew I had to wait so that you guys could see them side by side!
I’d be happy if they just looked cute, but they taste AMAZING! They’re filled with vanilla, chocolate, and red velvet cake, and I’m too embarrassed to tell you how many of them I’ve eaten already. Totally worth it.
Thank you so much to Big City, Little Sweets for this adorable surprise! Check them out on their website (check out the photo gallery at your own risk, they look so insanely delicious), Facebook and Twitter!
There are very few things I love more than a chocolate truffle. It’s one of the few recipes that tastes better when it’s a little sloppy and homemade — there’s something so incredibly delicious about this easy, handmade recipe.
Besides, how could a recipe that just uses three ingredients not be irresistable? I bet you have most of these in your kitchen now — what better excuse to make them for your Golden Globes viewing party on Sunday?
I’m so excited for these videos — they’re a lot of work, but I’m having a ton of fun learning how to do them! If you have any suggestions, I’d love to hear them!
12 ounces chocolate, chopped
1/3 cup heavy cream
1 tsp vanilla extract For toppings:
In a small saucepan, melt the chocolate and vanilla for 1-2 minutes. Pour in the cream and stir for approximately 4 minutes, or until smooth.
Refrigerate for 2 hours. Roll each truffle into a ball between your palms, and then roll them in the toppings. Serve and enjoy!
I’ve been on kind of a baking frenzy for the last few weekends — I think that the beginning of “fall” (which in Houston is a lot like “summer”) is making me think about holiday cookies, hot soups and rich, hearty pastas. Even if I’m sitting by the pool for most of November (I hope!), I’m going to be baking as if the first snowfall is right around the corner.
These would also be a great party favor, if you have something fun coming up! It’s amazing how something as simple as a few glossy bags and some pretty ribbon can turn everyday cookies into something really special. I love the burst of color that the packaging added for a simple cookie like this!
On a side note, I have no clue why everyone ruins white chocolate chip cookies by adding macadamia nuts! I pick them out of every white chocolate chip cookie I get, so when I decided to make my own, they were obviously off the table!
White Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
Preheat oven to 350 degrees.
Mix together butter, sugar, brown sugar, vanilla, salt and eggs. Separately, sift together the flour and baking soda, and mix them into the wet ingredient mixture. Add the white chocolate chips and stir to combine.
Drop by well-rounded teaspoon onto baking sheets lined with Silipat. Bake for 8 to 9 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.