Well, we’re right in the thick of it, aren’t we? No matter how busy it always is, December is forever my favorite month of the year. Between holiday parties, birthdays (it’s both Brad + my birthday month!), gift shopping, decorating, and holiday baking galore, it’s pretty much an entire month full of things that I love. And, of course, the baking just might be my very favorite part (well, besides all the wine).
What’s the only thing better than candy on Halloween?
That would be candy inside of blondies on Halloween, of course!
I love making fun, festive treats for basically any holiday, and Halloween is no exception. While it’s always the best excuse to eat copious amounts of candy straight-up, I always have fun finding new ways to fancy up the Halloween treats situation around here. And to me, the highest calling of your excess-Halloween-candy stash is baking it into something rich, buttery, and truly more than the sum of its cookie + candy parts.
Happy (early) St. Patrick’s Day!! What better way to celebrate the Irish than with the richest, fudgiest brownies of all time? With booze, of course. Who do you think I am?
I absolutely love St. Patrick’s Day – it’s one of my very favorite holidays to make a festive treat for my blog. I love drinking stout beer and whisky, wearing green, and being super pale all year around, so an entire day dedicated to such things is highly exciting to me.
Every year, when the blueberries and strawberries first hit the markets in all their big, sweet, juicy glory in the early months of summer, I experience the same feeling: I just can’t bear to bake or make them into anything. I shovel cartons and cartons into my cart, visions of blueberry pie and strawberry shortcake dancing happily in my head, and then I get home and I just…eat the whole carton in one sitting. The goodness of plain, unadulterated berries is just too powerful, and I cave easily, with stained hands and a happy heart.