I started the Ugly Duckling Bakery blog in 2021 to share the recipes that I make for my family, ranging from 30 minute weeknight meals to more complicated weekend cooking, baking projects made from scratch, and classic cocktail variations. I realized recently that I identify personally with heirloom tomatoes - my goal isn’t to create recipes that are the equivalent of artificially ripened but tasteless tomatoes we get year-round. We’ll get along if you’d rather eat a tomato that is bursting with summertime flavor but perhaps looks misshapen and imperfect. My tiramisu cake doesn’t look like it came from a commercial bakery, but no one complains about how it tastes.
People Are Going Crazy For...
Hello Reader
T'is still the season for...cookies! And folks are loving...
My Most Popular Cookie ❤️
Everywhere I share them, people are going crazy for my double peanut butter chocolate chip cookie. They are soft and chewy and full of peanut butter flavor. Even better, they are super easy to throw together and require no chilling time!
THE RUNNER UP
THE OTHER COOKIES GETTING SOME LOVE:
- Fudgy brownie crinkle cookies
- Triple coffee cookies
- Chocolate rugelach
- Lemon lavender shortbread
- Pie crust cookies
- Ube crinkles
- Salted caramel chip chocolate cookies
- Caramel espresso brownies
- S'mores bars
- Blackberry-swirl cheesecake brownies
- Nutella-swirled blondies
Not into cookies?
I know. I know. But it's possible. If you're looking for something that isn't cookies, check out:
- My favorite recipe I pulled out of the freezer for lunch this week.
- The cocktail I wanted after 7 hours of back to back zoom calls yesterday.
Please don't forget to leave a rating and comment on the blog post when you make one of my recipes. Or send me a note with any questions or suggestions - I love hearing from you!
I hope you find something here that makes your just a little more delicious. And stay tuned for new cookie recipes in the coming weeks!
Ugly Duckling Bakery
I started the Ugly Duckling Bakery blog in 2021 to share the recipes that I make for my family, ranging from 30 minute weeknight meals to more complicated weekend cooking, baking projects made from scratch, and classic cocktail variations. I realized recently that I identify personally with heirloom tomatoes - my goal isn’t to create recipes that are the equivalent of artificially ripened but tasteless tomatoes we get year-round. We’ll get along if you’d rather eat a tomato that is bursting with summertime flavor but perhaps looks misshapen and imperfect. My tiramisu cake doesn’t look like it came from a commercial bakery, but no one complains about how it tastes.
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