I’m simply astounded by the year I have had. Let me tell you, there has certainly been a lot of writing. I finished up my year-long editing internship with Best Friends For Frosting, and then I moved on to become the Associate Editor of The Boys Club.
I celebrated my 21st birthday. Exactly a month after my birthday, I graduated from university with a Bachelor of Arts in English Language and Literature. My diploma stared me down as I walked up to my front steps after a great Christmas celebration, and in that moment, things got very real.
I graduated high school as a 17-year-old, and I have now graduated university as a 21-year-old. I would call that major.
With all of these changes this year, there is still something that has remained constant–my love for baking and my desire to live in the kitchen. I have created so much for you this year, and each and every treat has been something that I have been thrilled to share with you.
So here you have it–the most popular, and my personal favorite, recipes from the past year. Make them for the first time, or maybe make them again. Eat them, and celebrate all the greatness in your life. Here’s to another prosperous year!
I shared these Chocolate Peppermint Irish Cream Cupcakes for my virtual Holiday Treat Party this year. They’re made with a moist mint chocolate cupcake and topped with Irish Cream Icing.
This Edible Raw Chocolate Chip Cookie Dough recipe has been such a hit since it was first posted. It combines all of the great flavor of raw cookie dough, but without the eggs. Apparently a lot of other people, like myself, enjoy stuffing their faces with cookie dough.
These Sugar Cookie Cupcakes were absolutely one of my favorites this year because of their great flavor and simple, fun look.
These Raspberry Oatmeal Jam Jam Cookies are a replicate of my favorite cookies from Dooher’s Bakery in Campbellford, Ontario, Canada. They’re simple, yet so sweet and comforting.
These Coconut and Raspberry Jam Cupcakes combine all that is right with the dessert world. There’s coconut, and there’s raspberry. I’m not sure how much more you could ask for.
I reinvented dessert for breakfast with these Banana Cupcakes with Coffee Icing. All I can say is yes please!
I developed these Sprinkled Peanut Butter and Jam Sandwich Cookies for Sprinkles and Grins, which is a website made for Cake Mate and Betty Crocker products. I was thrilled that they were used as an example for their Back to School Bake-Off.
These Frosted Animal Cracker Cupcakes capture the essence of childhood. They’re bright, colorful, and oh so sweet. I added frosted animal crackers to the batter, baked them, iced them, and topped them with rainbow sprinkles. Celebrate with them!
Of all candy inspired cupcakes I have baked, these Reese’s Chocolate-Peanut Butter Swirl Cupcakes were certainly my favorite.
These Coconut Oatmeal Cookies with Fresh Cherries add fresh chunks of sweet cherries to a coconut oatmeal cookie dough. I fell in love with these incredible summer treats.