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Posts tagged "cookies"


Red Velvet Cheesecake Cookies

★☆☆☆☆ (very easy)



  • 1 box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

Cheesecake Filling:

  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


  • 1 1/2 cups white chocolate chips, melted


  1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
  2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
  3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
  4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

(via smilingfork)


Love Me Oreo Pops! (tutorial/recipe)


The only thing warm and sunny around here are these lemon bars. Portland, Oregon may experience a record rainfall for December (and by the way, this is the worst kind of record to break) and the biggest weather system of the year’s predicted to hit tonight, bringing high winds and inches more rain and snow.

My intention was to get out and show you more of the outdoorsy-side of Portland this weekend but we’re basically battening down the hatches and hoping the power doesn’t go off. Also, the ground’s super-saturated and with the wind heading our way it means trees will go down. I’m a little nervous about going to sleep tonight right next to our giant sequoia tree outside the bedroom.

Anyway, I made lemon bars and they are sublime.


  • 1 cup butter, softened
  • 2 cups sugar, divided
  • 2 1/4 cups flour, divided
  • 4 eggs
  • Juice of 2 juicy lemons
  • Powdered sugar


Preheat oven to 350 degrees F.

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes. Cool completely.  Once cool, sift powdered sugar over cookies and cut into 2-inch squares.


Football Cookie Truffles! (recipe)


Too Fab: Snickerdoodles! (recipe/tutorial)

(via fuckablefood)


You’re still all that matters to me.

(jess perry am i doing it rite)

(via continuants)


Oreo Stuffed Chocolate Chip Cookies (by Smen Bith)

(via gastronomyfiles)