Food (and drinks) in jars is pretty much the coolest concept ever. I mean, aside from aesthetics (they just look cute), it’s a highly convenient way to bake up cakes and pies – and make sangrias, even. They’re easy to assemble, tend to take up less room in the fridge, and are perfectly portable for gifts, parties, and lunches on the go. Even this awesome blogger wrote a cookbook all about it.
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I love having a food blog. I’ve always adored experimenting with recipes, writing is in my blood, and I’ve been huge into photography since the beginning of time (though for me, food photography is much more of a challenge than landscapes, pets, or portraits). Oh, and I love creating spaces on the web – I’ve been drawn to the internet since its inception, shaping my career first around web design, then development, then focusing more on writing professionally for corporate websites, and then finally, this blog – such a perfect intersection of so much of what I love.
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I’m not sure why cinnamon red hots (also known as cinnamon imperials) are so quintessentially “Valentine’s Day.” I guess because they’re bright red. And hot. And candy. Okay, maybe I know exactly why cinnamon red hots are a Valentine’s Day thing. Never mind.
Anyway, I bought into it and decided that I needed to combine oatmeal cookies with red hots for Valentine’s Day this year. It had to happen.
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Pure evil. These cookies are pure evil.
I made them, taste-tested them (naturally and thoroughly), photographed them, and packaged them up for my guy to take to work the next morning, lest I shovel them one-by-one into my mouth all day long.
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I have to admit, I went back and forth on whether or not this really merited an entire post. But you know what? We’re all short on time these days, and sometimes the super-simple, super-duper-quick things actually make us smile the biggest. And smiling is good. And so, I decided to share.
My little girl’s first birthday was a couple of weeks ago, and even though her party was a fairly small family affair at home, I had Big Plans (capital B, capital P) for a dessert table. I blame Amy Atlas and Jenny Cookies.
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I adore recipes like this one.
This homemade chocolate syrup recipe isn’t only an acceptable replacement for commercially-made chocolate syrups, it sort of beats the pants off of store-bought. It costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into it, and it tastes ah-mazing.
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