tis’ the season for twinkle lights, snowball fights, and festive bites.
Courtney here — every holiday season I make a new batch of holiday cookies, and for the past three years, I’ve done trees.
there’s something about them that is so whimsical to me, and so many possibilities when it comes to decorating (one year I made them all pink!).
Read MoreWhether you’re celebrating solo or are able to safely gather with a small group, it’s no secret that Thanksgiving will look different this year. But that doesn’t mean we have to skimp on classic traditions like pumpkin-filled treats, turkey fatigue, and football.
Courtney here — and today I’m making small-batch pumpkin cake bars with cream cheese frosting. 2020 has been the year of small-batch desserts for me. Since it’s been just my fiancé and I for most of the year, I felt like it really only made sense to scale back on the food waste and make only what we could realistically eat.
Read MoreFrom doorstep decorations to luscious lattés, pumpkin is just about everywhere this time of year.
And today, you can find it in my newly discovered fall-favorite recipe!
Courtney here, and today I’m making mini pumpkin cupcakes with cinnamon cream cheese frosting. Despite being a third of the size of a regular cupcake, these bite-size confections are not lacking in flavor.
Read MoreSpring is finally here! The weather in NYC is starting to get warmer and I’ve officially put away my winter coat for the season (although I have been known to wear my winter hat well into April…).
Courtney here! In addition to putting away my winter clothes, I transitioned from baking rich, chocolatey cakes and pumpkin pies to light, fresh pastries and fruity treats. I’m doing all I can to channel warm weather and the hope of a more “normal” summer, so today I’m making an easy lemon pastry.
Made with puff pastry and homemade lemon curd, these mini delicacies make for a perfect Easter dessert or a citrusy treat with your morning Joe. Interestingly enough, I used to hate lemon treats, and all of a sudden, I’m craving them. They say your taste buds change every seven years or so, so if that’s true, it looks like mine are ready for a change. If you too are ready to channel all the spring vibes, try out this delicious lemon pastry recipe.
Read MoreWhether you’re partnered up or single and ready to mingle, there’s one thing we know for certain— it’s not Valentine’s Day unless you’re indulging in something sweet.
Kate and Courtney here. This year, we wanted to make a V-Day treat that packed a punch but didn’t result in loads of leftovers. After perusing Pinterest for recipe ideas, we settled on a Red Velvet Cake for Two.
Although the final appearance wasn’t necessarily The Great British Baking Show-worthy, the flavor did not disappoint. This light, creamy, velvety confection makes an ideal Valentine’s Day dessert.
Read Moreof all the wonderful things the fall season brings, the sweets are one of my favorites!
a few years back, I got really interested in royal icing and cookie decorating, and started to watch tutorials so I could do it myself.
it allows me to explore two of my passions at once: baking and art. oh, and also eating.
i have nowhere near perfected the art of cookie decorating, but they sure do taste good.
Read MoreEven though it might not feel like it right now, summer is coming! Lately, I’ve been dreaming of sundresses, strawberry fields, and sparkling rosé on the porch.
Hey guys, Courtney here. As someone who lives for summer, I’ve been trying to bring all the warm-weather vibes to my 700 square-foot apartment — from my kitchen to my closet.
This past weekend, I had three overly ripe bananas just waiting to be transformed into some comfort food, so I found some frozen whole strawberries in the freezer and decided to make a batch of muffins.
Read MoreIt’s officially fall! Not sure how we got here, but PSLs are back on the menu, football has returned, and my sweaters have come out of hiding.
Courtney here — and today I’m making a sweet, comforting vegan treat — banana blondies. While these don’t necessarily scream fall, my dreams of making pumpkin chai cookies were crushed when I found out my Whole Foods hasn’t stocked pumpkin yet. I guess the universe is telling me to savor summer a little longer.
Thankfully, I had three very ripe bananas left over from last week’s grocery haul. I tried to make a slight departure from my normal bread and muffin recipes and make some blondies — essentially brownies sans the cocoa powder.
Read MoreIt’s no secret that birthday celebrations look a little different this year.
For the past two years, we’ve celebrated my fiancé’s birthday at our favorite DC bar with a giant group of friends. But given the whole pandemic situation and the fact that we moved to Manhattan, that wasn’t really an option this year.
This one-bowl, cocoa-filled, buttercream-topped indulgence is the perfect birthday dessert. Made with two six-inch cake rounds, it’s just the right size for two people.
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