candy cane crinkle cookies [what’s cooking with ruthie]

I love the holiday season. Not because I necessarily celebrate the actual holidays, but because of the music, the decorations, the general spirit of festivity ringing through every street–and most importantly, the peppermint.

I love peppermint. Especially with chocolate.
And I’m sure you have some candy canes left over from December, hiding in your kitchen.

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These candy cane crinkle cookies come from What’s Cooking with Ruthie. The box mix base cuts a good deal of time out of the prep, and you certainly won’t lose any flavor because of it. I made these cookies in the middle of finals week–half celebration, half a reprieve from studying. They were more than worth the time.

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Pillowy, chocolatey cookies that aren’t too rich cut by melted down peppermint–you won’t be able to stop at one, especially if you make them as small as these ones.

I substituted all-purpose flour for the cornstarch, and it worked perfectly well. I imagine the cookies will be even fluffier if you use the cornstarch 🙂

Is there a specific type of recipe you’d like to see next? Let me know in the comments! Coming up soon, we have more cookies, cupcakes, and perhaps even one of my own recipes ooooooh~
Happy Friday, folks!

salted peanut nutella puppy chow [SBA]

All last week, I was harboring a serious Nutella craving.

You know what I’m talking about: those days when you want–nay, need–nothing more than a spoonful or five of thick, creamy chocolate and crisp hazelnut spread. Right now, this instant.

I had to satisfy my taste buds before they mutinied.

I turned to Sally’s Baking Addiction (a favorite–seriously, go check it out) and found this recipe for salted peanut Nutella puppy chow. Um, yes please.

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Crunchy, dry roasted peanuts with sea salt. Crispy Rice Chex.

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Doused with a healthy serving of Nutella, melted down over the stove with butter and just a pinch of sea salt.


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Shake it all up with some powdered sugar, and you’re done!

The whole thing took me no more than 15 minutes. I halved the recipe, but I regretted that less than 24 hours later when all the puppy chow was gone. It’s perfectly salty and sweet–great for munching idly on while chatting or reading.

Will I be making more this weekend? Oh yes.

Photo credit to Lauren Daurizio, who makes a mess in the kitchen but photographs it better than anyone I know.

this is a blog!

After months of researching and planning and fretting–not to mention years of drooling over countless food blogs–I’ve finally decided to launch my own baking blog.

Welcome!

I’m Aneesa, and this is tenderloveandcupcakes.com, where we understand that sometimes, all you want or need at the end of the day is a warm, fluffy, delicious cupcake.

I’m young and more than tied up with school, but there’s no way I’m letting that get in the way of my baking. My posts will be infrequent, but regular.

I take photos, I make messes, and I taste test generously. Join me as I figure my way out through bringing my oven to the internet! It’ll be fun, I promise. 🙂