I’m a tad late on last week’s Holiday Cookie installment. To make make-up for it, you’ll see two this week. To start, I’m sharing these over-the-top Salted Caramel-Chocolate Snicker Cookies.
I made one batch of these with a Rolo center and they disappeared before I could shoot them. So like any good wife and mom, I upped the edible factor on the second batch by stuffing them with my family’s favorite candy, Snickers.
Everyone needs an easy layered cake they can pull off without having to pull out piping bags and special tips. This easy layer cakes requires only an offset spatula and some fresh berries for a punch of color and a decorative touch. The cake itself is a simple almond and honey flavor.
The best part of this cake, is the cake layers can be made up to three days in advance and stored tightly wrapped in the refrigerator prior to icing. This is a real time saver if you are juggling more than a few things at once.
Lunch is always a rushed thing when I’m working. Most days, I hate to say it, I skip lunch. I don’t have time, nor the appetite when I’m baking or shooting. It really drives Matt crazy and he can’t understand how I can do that.
I’m the first to admit, it’s not balanced or healthy to skip meals like I do, so when I do eat, most times I end up with something like this. Not that I’m going for skinny food or even healthy food. Luckily, when I do savory, I happen to like stuff like this.