When life hands you lemons, make lemon bundt cake!
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!”
These cupcakes just might change your life…I’m serious.
I work very close to an absolutely delicious spot called Red Velvet Cupcakery in DC and they truly have the best red velvet cupcakes in DC, hands down. I’ve tasted the red velvet cupcakes at every spot in DC, and none of them come remotely close to the scrumptious deliciousness of Red Velvet Cupcakery’s. They’re incredible, all praises due.
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.