Hey Reader!

Okay… I finally understand the scoopable cookie obsession.

For the longest time, I didn’t get it. I was waffling for a while between sharing a cookie skillet or a scoopable cookie recipe, which for those not on social media, you may be wondering (and rightfully so):
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​Scoopable cookie?? Essentially a cookie baked in a skillet? WHAT IS THE DIFFERENCE?!
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Like, why not just make a cookie skillet?

But now I see the difference.

Scoopable cookies means softer dough, baked just enough, and made for that perfect gooey, "underbaked" texture.

And I may have gone a little overboard with my first one:

Scoopable S'mores Cookies It's a mouthful- but absolutely worth every bite. Grab the recipe here!

Think:
– soft, gooey cookie dough base
– pockets of dairy-free nocciolata + melty marshmallow
– crushed vegan cinnamon graham crackers folded right into the dough AND toasted marshmallows on top?!

It’s messy, indulgent, and very worth it.

Now, I can't stop thinking about what scoopable cookie I should make next (maybe a single serve one?? You tell me!!).

What I'm baking & cooking lately:

Breakfast for dinner: Jared and I had a long run last Saturday, and I was absolutely wiped (listened to my fave running coach, Phily Bowden, and spent that day resting!). So instead of overthinking dinner, I made the coziest “breakfast for dinner” situation: tofu scramble, crispy potatoes, roasted veggies, and toasted sourdough with all the fixings. Comfort food at its FINEST! Grab the recipe here!

I’ve also been deep in testing mode and finally nailed something I’ve been working on:

A lemon raspberry cheesecake cake (!!)

It took a few rounds to get the balance right between the cake, cheesecake, and frosting… but I think this might be one of my favorites yet.

[IMAGE]

Sharing it next week!!

And on a more personal note…

I feel like I’m finally getting back into my rhythm in our new kitchen. Every time we move (which seems to be every 2 years lol), there’s this weird phase where nothing bakes quite right and I feel completely off.

And then suddenly...it clicks.

The oven and I are one again, the recipes start looking like me again, and everything feels in flow. I think I’m just about there.

Also, quick moment for these spring walks lately!! My new neighborhood is full of magnolia trees, and it’s been so beautiful with the pups.

If you bake anything this weekend, or just try one new recipe, I’d love to hear what it is—just hit reply and tell me!

Talk soon,