A dessert-focused baking blog with recipes ranging from simple chocolate chip cookies to sophisticated french macarons. Learn how to bake all your favorite sweet treats for your sweet teeth!| Confessions of a Confectionista
At this moment, there are still thousands of tiny hazelnut peels scattered across my kitchen. Nobody prepared me for how messy it would be to roast and peel your hazelnuts. But is it worth it? Abso-freaking-lutely. | Confessions of a Confectionista
I don't know about you, but when I look at a recipe that has multiple components, that is a sign to me that it is going to be outrageously delicious. Others might look at the same recipe and think all the steps just sound like a lot of work and not worth all the effort. But me? Give me a vegan caramel pecan cheesecake brownie over a standard brownie any day of the week. I want to put in the work baby. | Confessions of a Confectionista
I have an idea. I know, it's probably going to stir up some controversy. But I'm just going to put it out there.| Confessions of a Confectionista
What do you do when you've got leftover butternut squash from making baby food? Most people would suggest making soup. Me? I'm more of a dessert gal. | Confessions of a Confectionista
Well, well, well, macarons. We meet again. I took an almost two year hiatus from making you guys, but I am back and apparently, better than ever. These are my least hollow macarons to date. In fact, these weren't hollow at all. | Confessions of a Confectionista
New year, same pandemic. Can you believe it? None of us ever imagined it would go on this long. None of us expected to be wearing masks to every outing and having drive by parties/events. Between the loss of jobs and social isolation, we have had a pretty rough year.| Confessions of a Confectionista
Today is April 8th, 2020 and although each state's current quarantine orders started at different times, I think I speak for all of us when I say it feels like day 102139. Yes, that's correct, we are under quarantine. For those of you who will read this, possibly years down the road from now, quickly Google "COVID-19" and you will learn all about the scary disease that plagued America and many other parts of the world and closed down schools and businesses, leaving the majority of us at home ...| Confessions of a Confectionista
One of the most popular recipes on my site is this red velvet cake roll. Month after month, it comes up in my top three most visited pages. So, I thought to myself this week, why not try to whip up another cake roll to break the internet?| Confessions of a Confectionista
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DuncanHinesHoliday #CollectiveBias| Confessions of a Confectionista
Confession: I lived in New York for 13 years and never tried a Levain Bakery cookie. How sad is that? I've even visited the city multiple times after moving and still never got a chance to experience the ultra thick, rich and chewy deliciousness that is a Levain Bakery cookie.| Confessions of a Confectionista
Well, just like that, Thanksgiving is right around the corner. Can you already smell the pie? Are you promising yourself you won't overindulge this year? I've got great news. You can still indulge and feel guilt-free! Bring or make this chai spiced pecan tart to Thanksgiving dinner and get your pecan pie fix with half the calories! | Confessions of a Confectionista
Breakfast is the most important meal of the day and yet I just can't get myself to have an appetite in the morning. Actually, let me rephrase that. I can't get myself to eat anything savory or good for me in the morning- like eggs, avocado toast, some sort of protein, etc.| Confessions of a Confectionista
One thing I really struggled with after getting married is downsizing my meals and more importantly, downsizing my baked goods. Going from a family of 7+ to a family of 2 was a big change. Especially when you factor in the fact that my husband is not a big eater and doesn't have as big a sweet tooth as I had hoped. That, combined with the fact that he doesn't eat leftovers at all, really threw me for a loop.| Confessions of a Confectionista
Recently, I was having a bit of a writer's block and took to Instagram to see what you guys thought I should make next. Well, it was a close tie between macarons and ice cream but once I announced the flavor options, you guys overwhelmingly chose cake batter macs!| Confessions of a Confectionista
I have to admit, discovering that I can make ice cream without splurging on an ice cream maker is probably one of the best things to happen to me in my life. In your lives, too. Because all I want to do now is come up with more creative ice cream ideas for you to enjoy! This week, I decided to go with a classic flavor - s'mores.| Confessions of a Confectionista
You guys, it's my favorite time of the year! Strawberry season! My local farmers markets have been overflowing with sweet summer strawberries. And they gave me the push I needed to get out of my writers block and back to whipping up delicious recipes for you all.| Confessions of a Confectionista
I saw a meme the other day that said it's still snowing in April because Mother Nature saw our summer bodies and knew we weren't ready yet. 🤣 Ain't that the truth! My clean eating diet was supposed to start...well, um, 6 months ago. And here we are.| Confessions of a Confectionista
..and the egg yolk saga continues. I wasn't kidding when I said I had tons of egg yolks leftover from my macaron trials. Naturally, the next thing to make after eclairs was creme brulee!| Confessions of a Confectionista
Life hack: if you ever find yourself with tons of egg yolks after a week full of baking macarons, just make eclairs.| Confessions of a Confectionista
So, why didn't anybody tell me that baking with a pet is infinitely harder than baking without one? I mean, I seriously can't do anything these days without my cat as my shadow. She has even learned the sound a bag of shredded cheese makes when it's being opened and rushes to my side for some of that good stuff.| Confessions of a Confectionista
I'm sure by now many of you have heard, #keto is trending. Last year, I remember Whole30 being the big thing but as of late, almost everyone I know has either tried keto or is interested in trying it. From what I understand, it works! My friends have seen actual results! Am I going to try it? Well, only if I can still eat brownies. Hence, this recipe.| Confessions of a Confectionista
Happy 2019 everybody! It's the start of a new year which means it's time for new commitments to old goals. I've been telling myself for a few months now that I have to start eating better and even though we're 8 days into the new year, I've still got nothing to show for it! I wouldn't say it's super challenging to eat healthy, it's just once you've got your body so used to the unhealthy stuff, it's a bit of a struggle.| Confessions of a Confectionista
It appears I missed the memo about it being cookie season. Sorry, y'all! This recipe is definitely four weeks late. And I know now that we're going into January, it's time for a healthy reset for our bodies but you MUST make these before you commit to any diet plans. They are amazing.| Confessions of a Confectionista
I have a confession to make. I am a bit of an ALDI fanatic. If my friends had a penny for every time I said "you should go to ALDI!", they would be millionaries. I can't help it. Their prices can't be beat. And their seasonal items are TO DIE FOR.| Confessions of a Confectionista
Attention, these are going to be your new favorite cupcakes. I mean, do the math. If Biscoff cookies are amazing, and Biscoff spread is f...| Confessions of a Confectionista
A dessert-focused baking blog with recipes ranging from simple chocolate chip cookies to sophisticated french macarons. Learn how to bake all your favorite sweet treats for your sweet teeth!| Confessions of a Confectionista
When it comes to desserts, I don't discriminate. I love 'em all. However, I do hold a special place in my heart for desserts that combin...| Confessions of a Confectionista
