original, always.
Happy Valentine’s Day, everyone! Sorry if I’ve been MIA, life has been a bit crazy. I graduate this year (!!!), so I’ve been spending all my time planning my grad party, finding a senior photographer, and, of course, doing schoolwork (when I remember it 😉 ). However, no matter how bad my case of senioritis gets, I could never pass up the chance to bring you a fun holiday recipe! Today is all about these Bakery-Style Raspberry Chocolate Muffins.
If you’ve scrolled through Pinterest at all, you’ve probably seen Alison Roman’s Salted Chocolate Chunk Shortbread. I know they’re all over my “baking” board. They’ve even been deemed “#thecookie” on Instagram. That’s right, no introduction, they’re apparently just that good. These cookies have taken the recipe world by storm, and for good reason: they sound incredibly enticing.
For around 3 weeks now, I’ve started all my posts with some variation of “happy-almost-holidays!”. But today, it’s finally time to say it: MERRY CHRISTMAS! The very best day of the year is finally upon us, and my gift to all of you are these small batch Fudgy Black Forest Cupcakes. I swear, they are AMAZING. They’re the perfect indulgent, flavorful treat to follow up the no-doubt just as indulgent dinner that you’re probably having tonight.