Made these last night and they are tastyyyy Here’re my changes (for you gluten free folks :): -Subbed whole wheat for 3/4c oats ground with my coffee grinder, 1/4 buckwheat, 1/4 whole unground old fashioned oats. -Chia egg for real egg -added some almond extract and raisins Rolled the whole thing in plastic wrap and froze it, now I slice it off when I want fresh cookies! Reduced the sugar so they’re breakfest-y but sometimes I roll them in cinnamon-sugar like snickerdooodles 😛 Happy baking! Recipe >> Apple Pie Oatmeal Cookies @ amyshealthybaking.com
I just wanted to say that I made this minus the top layer. I didn’t have the ingredients for it. And chocolate rossetted the whole thing. It was lovely. Next big occasion I have I’m making it again. With the top layer. I did add a little salt to the chocolate cake layer as I can’t imagine cake without a pinch of salt. Perfection. Recipe >> Neapolitan Millionaire Cake @ lifeloveandsugar.com
This is the exact Lemon Bar recipe I've been making for just years and years! The addition of lemon zest makes such a difference...I've never understood recipes that omit it. I put all the ingredients (except for the crust, of course) into the blender, and whirr until smooth, then pour over the partially baked crust. Just a little time saver! Recipe >> The Best Lemon Bars @ amongtheyoung.com
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