Stumbling upon it on Instagram, I purchased a few of these Ninong’s Original Ube Cookie Butter. Although I’m quite familiar with the flavors of ube, I’ve never had one in a cookie butter form. 

Two combined classics sandwiched into one delicious cookie!  Yes, please…

One day my youngest son, after baking a batch of chocolate chip cookies (one of his favorites), says to me, “You should make some Peanut Butter and Jelly Cookies…”

Today I had the itch to fidget around my kitchen…and, by the same token, take care of my sweet tooth, as well.  I mentioned ‘carrot cake’ to my hubby, and he sort of just cringed.  He claims to not liking it.  Our little guy won’t even acknowledge it.

Here’s another great recipe adapted from the art of real food Seasonal Recipes for Every Week of the Year.  I really love meringues as you may have read from my past posts and/or those of you who are following @thecookingapprentice on Instagram!  It’s been a favorite of mine since I was a little girl.  Here’s an easy recipe you will love if you also enjoy pistachios–which is also big in our household!

I was excited to try my new cookbook ‘macaroons30 recipes for perfect bite-size treats so I flipped through the pages and thought to find the ideal and most delectable treat to bake–well, I was hopeful anyway.  So once again, off to our kitchen pantry I go, as well as, to the refrigerator , taking out everything I need.  Everything was going smoothly BUT somewhere along the way, the texture of the meringue just didn’t look right.  Instead of a thick, ribbon-like consistency, I got more of a cookie dough texture.  Not sure where things went wrong, but rather than tossing everything out and starting over, which I would never do, I simply scooped the cookie dough-like meringue onto the baking sheets and followed the remaining instruction for the meringue recipe from the cookbook.  The results, well…you tell me 😉