You ever eat something so good that you start cussing? Because that’s exactly what happened after my sweety and I savored every buttery, flaky bite of these delicious and adorable little pies. We stared each other down and shook our heads in decadent disgust as we devoured every bite — cussing each other out in the most romantic way possible. The sheer frustration that possessed us both let me know that this is one of those treats I’d have to make quite often, just to keep balance in our home.
Hola and greetings! Long time no post, but don’t worry…I’ve been cookin 😉 I have quite a few recipes to share with you over the next few days so stay tuned. Today, we’re going to discuss the deliciousness that is captured in these super moist and flavorful cupcakes.
My philosophy when it comes to making or eating cinnamon rolls is “Go big, or go home!”
I wish you could see the intense bodyroll action these amazing cookies have bestowed upon me — followed by a super happy mouthgasmic jig. The fact that I can now make an amazing chocolate chip cookie in the privacy of my own home and thighs…is so heartwarming. This recipe comes from New York Times, and will definitely test your patience. I tried this same recipe a little over a year ago and they came out terrible. Why? Well, I was too impatient and baked them almost as soon as I made the dough. Don’t do what I did. You absolutely have to let these babies rest a full 24 hours, up to 72 hours for the goodness your mouth awaits. Believe when I say it’s worth the wait.