baking

Chocolate Thumbprint Cookies with Chocolate Ganache

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I can’t believe we’re already very much in the holiday season! Christmas is 10 days away, and Hannukah started this weekend. One of the reasons it’s my favorite time of year is really because of all the cookies and baking. If cinnamony-sugary cookies (Taylor Swift Chai cookies) aren’t your thing and you’re more of a chocolate person, here’s a fun recipe you can try on your own or bake with kids!

These chocolate thumbprint cookies have become such a staple in our Christmas cookie rotation over the last few years. Even though I started making them after my grandma died, I always think of her while baking them because she was a self-proclaimed chocoholic and I know she would have loved these. I make them in her honor and it makes me happy that my dad and GM get to enjoy them too since they both love chocolate just as much.

Chocolate Thumbprint Cookies (With Chocolate Ganache)

Here’s what you need

For the cookies

  • 3 cups (about 360 g) all-purpose flour
  • 1 cup (80 g) Dutch process cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ cups unsalted butter, softened
  • 1 ½ cups (330 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 4 egg yolks, at room temperature
  • 1 Tablespoon vanilla extract

For the ganache

  • 1 cup (200 g) semisweet chocolate chips
  • 1/2 cup heavy cream
  • Festive sprinkles for topping

Here’s what you do

  1. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  2. In a large bowl, cream the butter, brown sugar and granulated sugar for about 2 minutes. Add the egg yolks and vanilla and mix until fluffy, about 1 to 2 minutes.
  3. Add the dry ingredients and mix just until combined.
  4. Scoop about 1 Tablespoon of dough at a time and roll into a ball.
  5. Use a small measuring spoon (or your/your child’s finger) to press an indent into each ball.
  6. Chill the indented dough for at least 1 hour or in the freezer. I like to make these in early December and freeze until they’re just ready to bake before Christmas.
  7. When ready to bake, preheat the oven to 350 degrees.
  8. Arrange the chilled dough balls about 1 ½ inches apart on cookie sheets lined with parchment paper or Silpat mats. Bake for 10 minutes.
  9. When they come out of the oven, gently press the centers again with the small spoon if the indent rose during baking. Let the cookies cool on the baking sheet for 6 minutes, then transfer to a cooling rack to cool completely.
  10. While cookies are cooling, add chocolate chips to a small bowl.
  11. Heat the heavy cream in the microwave until just about boiling.
  12. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, stir ganache until smooth.
  13. Spoon about 1 teaspoon of ganache into each cooled cookie. Sprinkle sprinkles to the top if you want.
  14. Chill the cookies for 10 to 15 minutes so the ganache can set. I like to pop mine in the freezer for a few hours to ensure they’re hardened before storing.

Questions for you:

  • What’s next on your holiday baking list?
  • Are you team cinnamon/sugar/spice cookie OR team chocolate cookie?

Chocolate Brownie Sandwich Cookies

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In case you didn’t notice, I’m very much in the midst of holiday baking. So far, we’ve made some graham cracker Heath bar toffee and Taylor Swift Chai cookies – with plenty more on the way!

These were next up. I asked each of my kids to share their top 3 holiday cookies, and one of FW’s favorites were these. Last year was the first year I had ever made them, and I wasn’t even planning on making them this year (like the Chai cookies!), but since they were top on his list, we made them again.

I need to first disclose a few things. First, this is not my recipe. One of B’s cousins made these cookies at his family’s annual golfing reunion, and FW gobbled them up there, so I asked for the recipe. Second, this uses a box of brownies! You can try to make them with your own homemade brownie, but I promise you, this recipe is not just easy, but it’s so tasty, and FW loves them this way. B’s cousin’s original recipe called for boxed frosting too – which you could definitely use! – but I think most boxes/cans of frosting have a funky aftertaste, so I opted to make my own and this is how the recipe has morphed into our own.

Here you go – here is the Chocolate Brownie Sandwich Cookie recipe. These are rich and very sweet, so if you’re eating them as part of a cookie tray, you may only want half of one so you have room to try some other cookies. Note that I typically double the recipe so that I have enough for us to enjoy, plus to give away with other holiday cookies.

Chocolate Brownie Sandwich cookies

Makes 1 dozen sandwiches (or as FW calls them, “chocolate hamburgers” — I don’t think that is very appetizing though)

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Taylor Swift’s Chai Cookies – Updated!

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Guess whose birthday is coming up this Saturday?

If you guessed my dad, you’d be right (Happy early birthday, Dad!). But if you guessed Taylor Swift, you’d also be right! Taylor Swift’s birthday is December 13, and in honor of her upcoming birthday – and the holidays, I decided to remake her famous Chai Cookie recipe.

I’ve made Donna Kelce’s chocolate chip cookies (here’s the recipe!), and last year I made Taylor’s Chai cookies (original version here). I enjoyed them, but it was a lot of steps and I never really got the icing to set completely. So this year, I decided to nix the cookie and it wouldn’t go on my holiday cookie plate. That is, until I asked FW to share what his favorite holiday cookies are — and he said these were in his top 3! (He also named chocolate sandwich cookies, which I’ll share the recipe soon – they’re so easy! – and raspberry thumbprints). So, the Taylor Swift Chai Cookies went back onto my list, with a few tweaks – mostly to the frosting.

Here you go – here is the updated Taylor Swift Chai Cookie Recipe. These are similar to a spiced snickerdoodle cookie with a buttercream eggnog frosting. And because of the butter, this frosting actually hardened and was great/easy to freeze!

Taylor Swift’s Chai Cookies (Updated)

(modified from Joy the Baker)

Makes about 2 dozen

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December Virtual Coffee Date

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Hi friends! Grab a hot beverage because it’s cold outside (at least it is in Cleveland) and let’s catch up for a virtual coffee date! As I did last month, I’m joining Coco and Deborah for their virtual coffee today, while also sharing a fitness update for a fitness linkup.  I can hardly believe we are at December! Looking at my calendar is a little frightening, but honestly, I love the chaos of the holidays. So, if we were having coffee today, I’d tell you that …

I’d tell you that we just wrapped up Thanksgiving travel. We spent more than 20 hours in the car for a four-hour meal, but it was worth it.  I saw my aunt, two uncles, and cousin that I only see once a year. I also got to see my parents quickly! I’m so grateful B does all that driving while I maintain my passenger princess status.

I’d tell you that I’m still injury-free and even got to run a Turkey Trot in Connecticut with my son, which is always such a fun tradition. Running with him makes me so proud. I wonder if my daughter will be ready for three miles next year? At their ages, I could barely run one mile!

Speaking of running, I’d mention that it’s almost time to sign up for spring marathons and half marathons! I enjoy this off season (for me) and focusing on strength training and running when I can … but before I know it I’ll be ready to train for the Cleveland Half Marathon again!

I’d tell you that December is packed with fun holiday activities. Book club, a Nutcracker viewing with my daughter and her friends, a band concert, two school holiday concerts, a piano recital, and more. It’s busy, but it’s the best kind of busy.

I’d tell you that speaking of a crazy calendar, tonight we’re doing something fun! We’re going to see The SpongeBob Musical at the Beck Center. We’re taking the whole family, and it will be GM’s first time seeing a show in a theater. I’m so excited for him to experience it. We even got comp media tickets, so we’re making a night of it with dinner out and then the show.

Photo credit Steve Wagner

I’d tell you that we recently saw the new Wicked For Good movie. I took all three kids while B stayed home to work on the basement (he’s been working on finishing it as much as we can — new ceiling and walls). It was so fun. While the first movie was undoubtedly better, I love the musical, and seeing it brought to life on the big screen was amazing.

I’d tell you that the kids are off school for something like 17 days over the holidays. It sounds like a lot, but I do enjoy the extra time with them. By the time school starts again, though, we’re all ready for the routine.

I’d tell you that we just finished decorating for the holidays. There are two types of people: those who decorate right after Halloween and those who wait until after Thanksgiving. My husband is firmly in the second camp, so we just got everything up. The house feels so cozy now, and I love having holiday music playing in the background.

I’d tell you that I’m ready for holiday baking season. Last year I baked nine different types of cookies plus buckeyes, Chex mix, chocolate pretzels, and fudge. I’m not sure if I’ll hit those numbers again, but baking cookies is one of my favorite traditions. I’ve started making a list and I’m going to try to be a little more organized this year to keep track of everything I make and when. I already made my favorite graham cracker toffee and shared it with some friends, and we did some cut out cookies.

That’s what’s going on in my world. What’s new with you? How are you kicking off December?

  • What is your go-to holiday cookie recipe? I always want new baking ideas!
  • When do you start decorating for the holidays or listening to holiday music? Do you wait until after Thanksgiving?
  • Have you ever seen the SpongeBob Musical? What was the last live musical you saw?

Linking up with My First 5K and More, Running With Attitude, Run Laugh Eat Pie, Runs with Pugs, and The Running Teacher for the Fit Five Friday linkup and the Ultimate Coffee Date hosted by Coco and Deborah
 

November Virtual Coffee Date

/ Melissa (I Crashed the Web) / 8 Comments

Hi friends! I can’t believe we’re in NOVEMBER and already thinking about the holiday season! I’m here for it. I’m joining Coco and Deborah for their virtual coffee today, while also sharing a fitness update for a fitness linkup, so I’m excited to share what’s going on over here.  

Here’s what I’d tell you if we were chatting in real life:

I’d tell you that I’m ready for the holidays. I know, I know… we just wrapped up Halloween, but I can’t help it. I love the holidays. The cookies, the baking, the time off work, and most of all, seeing the magic of the season through my kids’ eyes. It’s pure joy. I’m already counting down the days until Christmas! And don’t tell my husband – but when he’s not home we’ve even started listening to some holiday tunes.

Bought him a holiday shirt on one of his days home this week

I’d tell you that Airline travel recently started stressing me out. I’m traveling this week and airline travel has been stressing me out lately. I’m not sure when this started, but I’ve been feeling more anxious than usual, especially with all the flight delays and cancellations due to the government shutdown. I’ve been triple-checking my itinerary, and even though I know I can’t control it, I’m still nervous! Anyone else get travel anxiety?

If we were having coffee, I’d tell you how wonderful it was to have my parents in town last weekend. The kids were so excited to have them here, and my parents were all in on Halloween with carving pumpkins, handing out candy, and all. It rained pretty heavily the first day they were here, but we lucked out with sunshine on their last day and snuck in a beautiful fall hike. The leaves were beautiful and it felt like the perfect way to wrap up their visit.

I’d also share that I saw an author talk this week! A fellow mom at the school my kids go to gets tickets through her work to see authors speak on occasion, and she texted me last minute with an extra ticket to see Liz Moore (author of God of the Woods) speak on Monday. I am so glad I went – she was a great speaker (really down to earth) and now i want to read some of her other books!

If we were having coffee, I’d share some good news. GM is on the mend! After his surprise emergency appendectomy, he’s finally cleared to go back to school next week. I’m feeling so grateful that B took him to the hospital when he did. His recovery has been smooth, and I’m just so relieved everything turned out okay. It’s one of those moments that reminds you how quickly things can change and how lucky we are when they go right.

We have played a lot of Play Doh this week

If we were having coffee, I’d also tell you how happy I am to be running again. After dealing with a hip injury, I’m finally back out there. It’s slow, and most days it’s still a run-walk combo, but I’ll take it. I’m just so glad to be moving again and not just walking or stuck on the indoor bike. There’s something about being outside, even for a short jog, that lifts my spirits. Especially on the weekends when I can run in daylight! I even got in a 3 a.m. treadmill slow jog before a flight this morning. So happy to be back at it!

2.5 miles at 3:19

So that’s me. What about you?

  • Does travel give you anxiety?
  • Are you ready for the holidays yet?

Linking up with My First 5K and More, Running With Attitude, Run Laugh Eat Pie, Runs with Pugs, and The Running Teacher for the  Fit Five Friday linkup and the Ultimate Coffee Date hosted by Coco and Deborah
 

Peach Yogurt Muffins

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First, before you get any further – I should note that the title of this recipe may be confusing. These are not made with peach yogurt. Could they have been? Yes, but I made them with Greek yogurt and added peaches. Ok… now that that’s shared, I can get started with this recipe.

Here we are, back at school and back with another muffin recipe. This week as I was preparing snacks for the kids’ lunches, I made some mini banana muffins again, and, realizing I had a surplus of nectarines and peaches that were starting to go bad, I decided to make these peach muffins. Yes, we bake a lot of muffins, but they are such an easy snack inside or outside of school!

As usual, I’m not claiming these are the healthiest recipe. But they’re homemade, have white whole wheat flour and plain Greek yogurt, so I feel good about my kids having these every so often. And they’re easy to make, store and transport, so they really are a win for a back-to-school snack.

Peach Yogurt Muffins

Makes 12

Here’s what you need:

  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ½ cup sugar
  • 1 cup Greek yogurt (plain or lightly flavored; lemon works wonderfully!)
  • ½ cup avocado oil
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 Tbsp milk
  • 1½ to 2 cups fresh chopped peaches (nectarines are a great substitute)
  • Optional: cinnamon-sugar for topping

Here’s what you do:

  1. Preheat oven to 350°F. Prepare a 12-cup muffin tin by spraying with cooking spray or lining with baking cups. I like to use a silicone muffin tin.
  2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the Greek yogurt, avocado oil, eggs, vanilla and milk until smooth. Stir in the sugar.
  4. Add the wet mixture to the dry ingredients and stir until just combined — do not overmix.
  5. Fold in the chopped peaches, gently stirring until evenly distributed.
  6. Divide the batter evenly among the muffin cups. If desired, sprinkle the tops with cinnamon-sugar.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool before enjoying.  

These store well in the fridge for about 5 days, but like most muffin recipes, I like to keep them in the freezer and take them out the night before enjoying them. I pack 1 in my kids’ backpacks, still frozen, the night before and they’re defrosted and ready-to-eat by their snack time the next day!

Some questions for you:

  • Do you like peaches or nectarines more? When I was younger, I preferred nectarines. Now I like them both and tend to buy more peaches!
  • What kind of yogurt do you buy?

Mini Banana Muffins

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We’re back to school, here, which means it’s back to baking some snacks and treats for the kids to take with their lunches. If you’re new around here, here’s something you should know — we eat a lot of muffins, so I bake a lot of muffins. 

My oldest son now has snack OUTSIDE during the school day – it’s the same time as his recess – so he asked me to start packing him some smaller, bite-sized snacks. I’ve made energy bites (maybe that recipe will come soon), and the latest snack for him and his sister to bring — mini banana muffins. 

Now, I’m not claiming these are the healthiest recipe. But since they’re homemade, have some flaxseed and white whole wheat flour, I’d like to think they’re healthier than those pre-packaged muffins I’ve seen at the store. And they’re super easy and fast – in one hour (or less if you’re faster than me and not sidetracked with your ADHD) on a Sunday, you have snack for the week ready to go.

Mini Banana Muffins

Here’s what you need:

  • 3 medium, ripe bananas, mashed
  • 1/3 cup honey
  • 1/3 cup melted butter
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup white whole wheat flour
  • 2 TB ground flaxseed (optional, but adds some fiber
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or pumpkin spice mix
  • Optional: cinnamon-sugar for sprinkling on top

Here’s what you do:

  1. Preheat the oven to 350°F. Spray a 24-count mini muffin tin with cooking spray.
  2. In a small bowl, combine flour, flaxseed, baking soda, salt and cinnamon.  
  3. In a large bowl, melt the butter. Then add mashed banana, honey, egg and vanilla.  Combine well.
  4. Add dry ingredients into the large bowl with banana mixture. Stir with a spatula to combine, but don’t overmix.  
  5. Pour batter into prepared muffin tin.  
  6. Bake until a toothpick inserted into muffins comes out with a few crumbs (not wet mixture), about 11-12 minutes. 
  7. Cool before enjoying.  

These store well in the fridge for about 5 days, but I like to keep them in the freezer and take them out the night before enjoying them. I pack 2-3 for my kids’ snacks the night before in their backpack and they’re defrosted and ready-to-eat by their snack time the next day!

Some questions for you:

  • What kind of snacks do you or your kids enjoy?
  • What’s your favorite muffin flavor? Are you a corn muffin, banana or blueberry muffin lover?

August Virtual Coffee Date

/ Melissa (I Crashed the Web) / 13 Comments

Hi friends! I can’t believe we’re in August, but here we are. I’m joining Coco and Deborah for their virtual coffee today, while also sharing a fitness update for a fitness linkup, so I’m excited to share what’s going on over here.  Here’s what I’d tell you if we were chatting in real life (most likely on a patio because it’s patio season in Cleveland!):

We Threw a 100-Year-Old House Party!
Our home turned 100 this year, and we celebrated with friends and family. We hosted an open house/backyard bash with about 75 people. It was a great mix of friends, neighbors, families from our kids’ school, B’s family and kids running around everywhere. We had a DIY taco bar from Cilantro (so good), bubbles, temporary tattoos, sidewalk chalk, lots of sporting equipment, drinks, and I baked a bunch of desserts. It was supposed to storm but we lucked out and the weather held out! It was one of those days that just felt so much fun from start to finish. I wish I had taken more photos, but I was too busy enjoying it all. Maybe I love hosting more than I realized?

Summer Is Flying By
If you know me, this will come as no surprise – I’m not ready for summer to end. I love the slower mornings, the warm weather, the way it’s lighter in the mornings. I’ve been running more on the trails and paths near me, something I can’t do in the winter when it’s too dark. There’s something about being surrounded by trees and nature that just feels good for the soul!

Birthday Season = Complete!
With my kids’ birthdays in May, June, and July, summer is basically one big celebration. We had Guardians games, outdoor movie nights, trips to the Zoo, SkyZone, and so many treats. It’s a whirlwind, but a fun one. I’m always a little sad when GM’s bday is over because it’s so much fun to celebrate everyone!

Some Music in the Mix
This was the first summer FW is taking piano lessons at Musicologie (he took last summer off), and it’s been going really well! He’s been learning some Beatles songs (which makes my heart so happy), and while it’s definitely a challenge to get in practice time when the weather is so nice, rainy days and no school have helped. It’s been such a sweet addition to our summer routine.

Summer Fitness Wins
Fitness-wise, this summer has been one of my best! A few weeks ago, I hit my highest mileage week (almost 50 miles!), and July ended up being a nearly 200-mile month. I’ve also been swimming laps while the kids are at their swim lessons and I’ve continued weightlifting a few times a week. I’ve alao got in a few strollwe walks and runs with GM! It’s been a great balance, and I’m feeling grateful for the time and energy to move.

Fall Sports Are Coming
After softball and baseball ended, we had a bit of a break from the usual sports/activities chaos (just swimming lessons in the evenings), but that’s about to change. My son starts flag football and soccer next week, and in a few weeks my daughter will resume ballet, cross country and soccer too. I’m not quite ready for the schedule shuffle, but I do love cheering them on from the sidelines.

Summer Reading
I’ve been reading a lot this summer, and it’s been so nice! One Golden Summer by Carley Golden was the perfect beachy, feel-good read. I’m definitely going to check out more from that author. Got any recommendations?

A Little Travel, A Lot of Cleveland Love
We didn’t travel much this summer, just Memorial Day weekend in Atlanta in May, a week in Boston in June, and a quick trip to Albany (now!) to see my brother who’s visiting from Germany. But honestly? I love summer in Cleveland. It’s my favorite time to be here.

So that’s me. What about you? What’s been bringing you joy this summer?

Linking up with My First 5K and More, Running With Attitude, Run Laugh Eat Pie, Runs with Pugs, and The Running Teacher for the  Fit Five Friday linkup and the Ultimate Coffee Date hosted by Coco and Deborah
 

Questions for you:

  • Any summer reading recommendations?
  • Is summer lower key for you, too?

Inside Out Chocolate Chip Cookies

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FW and LM go to school early in the mornings, and on the days I work from home, GM and I have about 45 minutes to an hour to kill before he goes to preschool. On those days, sometimes we go for walks, sometimes I start working, sometimes we read together, and other days – we bake! With Teacher Appreciation Week coming, GM said he wanted to make some cookies for his teachers. I started showing him several pictures of different types of cookies, and when I showed him photos of chocolate cookies, he immediately said he wanted them. I decided to add white chocolate chips because I love white chocolate and they were a hit! Each of my kids liked them – and that doesn’t happen often. They’re brownie-like goodness with milk and white chocolate inside. Yum! Make them for you, your kids, your teachers – or just because.

chocolate cookies with white chocolate and milk chocolate chips

Inside Out Chocolate Chip Cookies

Here’s what you need:

  • 2 1/3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips

Here’s what you do:

  1. Preheat the oven to 350°F and prepare a large baking sheet – I like to line with parchment paper.
  2. In a medium bowl, combine the flour, cocoa, baking soda and salt.
  3. In the bowl of a stand mixer, mix butter and sugars until smooth (about 2-3 minutes)
  4. Add eggs and vanilla to butter/sugar combination and mix until well combined.
  5. Gradually add the flour mixture to the stand mixer ingredients, about 1 cup at a time. Beat on low until just combined — do not overmix!
  6. Add in chocolate chips and stir with a spatula.
  7. Scoop up the dough with a tablespoon and place on the prepared baking sheet. At this point, I like to place a few more chocolate chips on the cookies so they look clean when they come out of the oven. Mine made about 3 dozen and I cooked 1 dozen a time on the baking sheet.
  8. Bake for 10 minutes; the cookies will be soft in the center. Cool on the baking sheet for about 3 minutes before removing to a cooling rack.
  9. Enjoy! They freeze well, too.

Some questions for you:

  • Are you a chocolate chip cookie lover?
  • Thoughts on white chocolate?

I Made Taylor Swift’s Chai Cookies

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Note: I’ve updated this recipe! I found the frosting/icing to be too runny and never set — here’s an updated version if you prefer a harder frosting: https://icrashedtheweb.com/2025/12/09/taylor-swifts-chai-cookies-updated/. For the original recipe with the thinner icing, view below.

A few months ago, I made Donna Kelce’s chocolate chip cookies (here’s the recipe!), and after making them, realized I wanted to make a Taylor Swift recipe.

Not only is my 6-year-old daughter in love with Taylor Swift (as most 6-year-old girls seem to be these days), but Taylor Swift has a Cleveland connection – at least by her boyfriend, Travis Kelce. Travis Kelce is from Cleveland Heights, Ohio, and and we are often on “Taylor watch” when Kansas City is in town for football.

So this week was the PERFECT occasion to make the Taylor Swift cookies. Not only was Friday her birthday, but the Chiefs were in town playing the Browns! It was the perfect Taylor Swift weekend and my daughter and I celebrated by listening to Taylor Swift Christmas tunes and making her famous chai cookies.

I pretty much made this recipe exactly. I’ll admit that there were quite a few steps to make these with my daughter but they turned out great! They were like a spiced snickerdoodle cookie with eggnog frosting. YUM!

Would I make them again?

Maybe – they were good but there were a few extra steps and ingredients required that aren’t in my typical cookie recipe AND they require time to sit so they may not become my go-to cookie in a pinch. But they were good enough to share and my kids loved them! My oldest said they’re one of his top holiday cookies now.

Taylor Swift’s Chai Cookies

(originally shared from the Joy the Baker)

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