Muffins away from home.

It’s been a while since I have put any thoughts to paper (digitally😉). It’s been a strange sort of month. I haven’t been feeling super happy on most days as I am not at home. It’s not my home, and not being able to do my own stuff in my own space, especially baking, is kind of a downer most days.

But happily, the husband and I are headed home and, in celebration and in an effort to use the remaining grocery stuff, I made chocolate zucchini muffins to which I added some orange zest. May I just say that these muffins were worthy of a trophy? The addition of the orange zest was a stroke of genius if I do say so myself.

Chocolate zucchini muffins made by me!

You wouldn’t even know there’s a vegetable in there. It makes the muffins so moist and I get a serving of veggies in at the same time! Win-win I think. This made me feel so much better especially when they came out so beautifully. Looking forward to going home though.

Keep baking good choices all, xo Lisa

Let’s talk cookies!

Yes! Finally, let’s talk about some baking 🙂 A good if not excellent choice always when it comes to baking is cookies! From sugar cookies to chocolate chip. Chocolate or peanut butter crunch. Complex or simple, cookies are simply always a good choice when it comes to baking. Whether you have them with milk, coffee, water or wine, a cookie always seems to hit the spot.

In some countries cookies tend to be known as biscuits, I use both terminologies, but I guess, a chocolate chip biscuit just does not have the same “ring” you know? But anyway, I tend to scour the internet for the recipe. The one, that will yield the magical OMG moment when you take the first bite. Depending on what you are looking for in a cookie could determine what type of recipe and method you would prefer. For example, when it comes to chocolate chip cookies, there is a plethora of opinions on that topic. Chewy, soft, crunchy, gooey? Loads of chips or just a hint? Large or mini? With a sprinkling of salt or none? Chocolate chunks or just chips? Personally, it depends on my mood I suppose. I generally like, crunchy on the outside with kind of soft, chewy, gooey goodness at the centre.

There are some very good recipes out there and I think I still stop scrolling whenever I see yet another recipe pop up on my feed, but there are some go-to ones that I depend on as they are tried and true and come from bakers I admire and trust. There is Tessa Arias from Handle the Heat. Her Bakery Style Chocolate Chip cookies are out of this world and I love that she pairs simply great recipes with the science of baking. So I know WHY I am adding baking powder and not baking soda. Why you should chill your dough overnight, even though I want cookies RIGHT NOW!

My attempt at Tessa’s Bakery Style Chocolate Chip Cookies

Another type of cookie I love is the simple roll out cookie. These are what plays a major part of my life. I love to decorate cookies and for a while I made and sold decorated cookies (that’s another story for another day). But another well known cookier that do not spread is Georganne Bell or To me, it is very important especially when doing cookie shapes that they remain the shape I cut them, so it is recognizable as well as gives an amazing decorated cookie. She has two recipes that are also keepers for me. The one linked below is a vanilla and there is another is chocolate….OBVS!

Vanilla 2.0 cookie –

Amber Spiegel from has an amazing royal icing recipe as well as her vanilla cookie. There are sooo many recipes out there and obviously you can’t try all. I mean it would be a lovely experiment but not very practical I think 🙂 Let’s not even get started on cakes and pastries. The world of baking is just so infinitely large that even if you just sample a small bite, it will make your day that much sweeter. Find your recipe and bake good choices today and always!

xo, Lisa