when you’re making cookies, right before you pop em in the oven, do you ever just really want to eat the dough? then you do. then someone shouts at you about salmonella or some other disease and you sigh because cookie dough is jusT SO GOOD.

welp! here’s the recipe for edible cookie dough! no sickness risk!

Total amount of time: ~10 minutes


  •  1/2 cup of all purpose flour
  • 1 pinch of salt
  • 3 tablespoons of butter
  • 1/4 cup of brown sugar
  • 2 tablespoons of white sugar
  • 3/4 teaspoon of vanilla extract 
  • 1 tablespoon of milk
  • 1/4 cup of chocolate chips (mini, if you have them)


Combine flour, white sugar, brown sugar, salt, butter, vanilla and milk in a bowl. Then, fold in the mini chocolate chips. 

You can either put this in a little bowl to eat like a soft dessert, or roll the dough into little balls and cool them. Once cooled, you can throw them into ice cream or whatever else you like! Stick a lollipop stick into the dough balls for cookie dough cookie pops! 


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Chocolate Chip Cookie in a Mug!

you want a fresh cookie, but you don’t want to make an entire BATCH of ‘em? you don’t have an oven? want something quick and warm in the fall? this is perfect! using a microwave, you can make a chocolate chip cookie at home, from scratch, with no mess!

perfect with a glass of milk on the side, this is my new go-to for cookie cravings!

Total amount of time: ~5 minutes


1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Salt
Scant 1/4 of All Purpose Flour*
2 Tablespoons of Semi Sweet Chocolate Chips

*= don’t fill the whole 1/4th of a cup, fill the 1/4th of a cup about 1/2 way


Start by melting your butter in the microwave. Add sugars, vanilla and salt. Stir to combine. Separate your egg and add the yolk only to your cup. Stir to combine. Add flour, then stir again. Add the chocolate chips, and give a final stir. Cook in microwave 50 seconds. Add 10 more if the cookie isn’t as done as you’d like.

recipe adapted from here


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though summer is gone, strawberry shortcake cupcakes are perfect for any season! light and fluffy with a flavor to die for, these cupcakes were a lot better than i first expected them to me. mmmm, i’d eat these ‘till i died. i literally could not put ‘em down!!

Total amount of time: ~1 hour 

Ingredients and directions under the cut. Pictures included!

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easy lemon bars! i didn’t think these would come out very good, to be honest, but they really were. this won’t work well if you don’t have a food processor, because I (at first) tried to use a blender and the crust wouldn’t turn out right. so use a food processor if you possibly can! otherwise, happy eating!


1 c flour

  • ¼ c confectioners sugar
  • ¼ tsp salt
  • 1 tsp grated lemon zest
  • ½ c cold unsalted butter, cut into small pieces


  • 3 tbsp flour
  • ½ c fresh lemon juice
  • 1 TBS grated lemon zest
  • 3 eggs
  • 1 c sugar
  • Pinch of salt


Line an 8” baking pan with aluminum foil, and allow about an inch or so of foil hanging over the rim.  Spray with non-stick cooking spray. 

Preheat oven to 350°F.

To make crust, sift flour, confectioner’s sugar, and salt in a bowl and transfer to food processor.  Add lemon zest, pulse to blend.  Add butter a few pieces at a time until crumbly.  Transfer to pan and press evenly to bottom and sides to form crust.

Bake 25 minutes to golden brown. 

In a large measuring cup or pitcher, whisk flour and lemon juice.  Add eggs, granulated sugar, lemon zest and salt and whisk to smooth.  Pour filling into crust.  Close oven and reduce to 325°F.  Bake until springy, about 30 minutes.

After completely cooled, use foil as handles and lift from pan to cutting board.  Dust with confectioners sugar using strips of wax paper to line for pattern before dusting.  Cut into thin bars.  

recipe from here


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shortbread spritz!

the alternative to sugar cookies, as suggested to me by a friend (who also shared the recipe, thank yooou mariana). simple, light, and not too sweet! awesome treats, especially because you can put whatever you want in ‘em!

total amount of time ~ 20 minutes

this batch makes about 2 dozen (a little more, but w/e)


2 1/2 cups all-purpose flour

1/2 tsp salt 1 cup butter, room temp

1 1/2 cups powdered sugar

2 egg yolks

1/2 tsp vanilla


Preheat the oven to 350 degrees. Sift flour and salt (optional).

In the mixer, on medium speed, add in the butter and turn it on medium speed until the butter sticks to the bowl and becomes creamy, about 3 minutes. Then, add all of the powdered sugar, put the speed on low, and beat until fluffy.

Add in the yolks and the vanilla.

On low, slowly add in the flour/salt. Your dough should be very thick and maleable afterwards so you can scoop and roll and shape if you desire.

Scoop onto a greased cookie sheet, press down with your thumb and fill with your desired topping (jam, chocolate, etc.)

Pop into the oven for 6-10 minutes, until the edges are JUUUST lightly golden. the cookie SHOULD remain pale. cool and serve!


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the classic fall tradition and a staple of most thanksgiving dessert tables, the famous pumpkin pie! there’s not much that needs to be said other than delicious.

for this recipe, you do not have to make your own crust if you choose not to. you can skip straight to the recipe for the filling if you have a pre-made crust.

total amount of time: 1.5 hours


CRUST (makes 2):

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 CRISCO stick (vegetable shortening)
  • 5 tablespoons cold water


  • 6 eggs
  • 4 1/2 cups pumpkin puree
  • 2 1/2 cups sugar
  • 3 cans evaporated milk
  • 2 pie shells (10 in.)
  • 6 teaspoons pumpkin pie spice



  • Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
  • Create one big ball with the combined ingredients - they should stick together
  • Cut that ball in half to form two, equal sized portions
  • Wrap in plastic wrap and refrigerate for at least an hour
  • After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
  • Roll out your dough on the tinfoil evenly
  • Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
  • Carefully peel off the tinfoil from your pie crust
  • Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
  • Pinch the tips of the pie crust (near the edges) to form a little ridge
  • Use your thumb and index/middle finger to create the ripple shape
  • Poke holes with a fork at the bottom of the dough
  • It is now ready to be filled


  • Preheat oven to 425 degrees
  • Beat together the eggs, then add in the pumpkin puree and mix well
  • Gradually add in the sugar while still mixing
  • Pour in the cans of evaporated milk until all ingredients are well combined
  • Carefully pour the mixture into the pie shells or pie crust
  • Bake for 15 minutes in the oven
  • After 15 minutes, reduce the heat to 350 degrees for another 45-55 minutes until done


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