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 made this today and just wanted to offer some input for any others that are planning on making it. It is RICH! I love peanut butter but for me and my family, 1 1/2 cups is too much peanut butter. It makes the consistency/texture very thick like you are eating peanut butter straight out of the jar. We tried it after chilling for 5 hours, so I am hoping it will be better tomorrow. Recipe >> No Bake Reese’s Peanut Butter Cheesecake @ lifeloveandsugar.com
You are going to love this cake! A vanilla cake, soaked with sweetened condensed milk, covered in sweet cannoli filling. Ah-mazing! The thing about this cake that really appealed to me was that it’s not at all a typical cake. The frosting is sweet, but it’s not “buttercream-sweet.” It’s creamy, it’s rich, and when you get a little burst of chocolate, it’s like a little bonus – an extra bit of flavor – and it’s ALL good. Recipe >> Cannoli Poke Cake @ lemon-sugar.com
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