Let’s talk cookies, Raspberry Macaroon cookies, it starts with Alice Medrich’s Coconut Macaroon recipe. From there I added a few of my own tweaks by stuffing it with a raspberry for a bite of tartness to break up the sweetness and then dipped it in chocolate for another layer of flavor and finished with a marbling for added visual impact.
The inspiration for this cookie is so varied, but most importantly these were meant to be birthday cookies but they never made it.
Alright, let’s do this bit of madness. Staring back at you are some Twix Cookie Dough Cheesecake Bars. That marbled-like layer you’re looking at is two cookie doughs rolled into one: chocolate fudge and chocolate chip – because why have one when you can have two? At the center is a salted caramel cheesecake layer and at the center of that is the star of the dessert: whole, uncut bars of Twix.
Yeah, you got it—I managed to smash two cookies, cheesecake and candy into one dessert. I’m the first to admit it’s a tad over the top. But so were these and since they were so thoroughly enjoyed, I decided why not step it up with two cookie doughs.
Breakfast cake – to be exact, cinnamon roll bundt cake. Oh-my-mama! This is one of my new fave ways to serve cinnamon rolls. It’s literally a bunch of cinnamon roll slices stacked one on top of another. It’s not much more work to stack them in a bundt pan and look at how cool it looks. Seriously, I have a problem for anything cake and pretty food.
Cinnamon Roll Bundt Cake
And apparently you guys have an affinity for the more outrageous desserts found here. The quieter desserts like this one and fruit desserts—bombs. The only reason I know this is I keep a pulse on what you guys like and don’t like – because really what fun is there in blogging if I’m not hanging out with you guys here or over on Pinterest, Twitter, Facebook and Instagram.