Good ole lemon bars

There seems to be a distinction between cooks and bakers. Many who cook don’t bake much and vice versa. For me, this is because baking is much more of a science. Inaccurate measurements can be fixed or faked while cooking, while that isn’t so much the case in baking. The smaller margin of error can…

Chocolate mint crinkle cookies

These little gems taste like little brownie bites with a delicate hint of mint, and they taste even better than they look. They’re perfect for the holidays, or pretty much any other day, really, since the dough freezes well. The next time I make them, I plan to add semisweet chocolate chips, just for fun….

Pumpkin pie with mascarpone whipped cream

As I usually do, the filling of my first scratch-made pumpkin pie is the result of researching multiple highly-rated recipes online and coming up with my own final version. Mine doesn’t include cloves and substitutes a bit of brown sugar for the traditional white. My favorite part? Doing the leaf design on top! To make them, I…

Frosted pumpkin cookies

This is the result of combining two recipes on a whim, and the combination has become one of my favorite parts of fall. The cookie itself is soft, almost cake-like. And the frosting is pretty much life. Both dough and frosting freeze well, in case, like me, you get a hankering for pumpkin cookies in…