December 2012 Recipes

It’s the end of the month and time to recap the noteworthy recipes and events from the month with some reflections from the month and year overall:

Quintuple Chocolate Fudgy Brownie Cookies – Five different types of chocolate is used: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate truffles, and chopped chocolate-filled Oreos. The cookies are rich, smooth, intense, very decadent and for the serious chocaholic. They are hands down the best chocolate cookie I’ve ever had or made and my search for the perfect chocolate cookie ends with this recipe. They’re like eating brownies, truffles, cookies, and Oreos all in one

 Cranberry and White Chocolate Chip Cookies - Inspired by my love of Cranberry Bliss Bars (Starbucks Copycat Recipe) and the Sugar-Doodle Vanilla Cookies, I combined the two. The Sugar-Doodle dough is stuffed with ample amounts of both white chocolate chip and dried cranberries. The cranberries lend a pop of tartness and texture against the buttery soft dough and sweet white chocolate. Super soft, moist, and are perfect not only around Christmas, but anytime

Peanut Chewy Payday Bars – A three-layered bar full of that resembles a Payday candy bar, but better – thanks to the gooey marshmallows that are sandwiched in the middle layer. The melted marshmallows are flanked by a buttery shortbread-style crust and topped with a mixture of peanut butter, peanuts, and crispy rice cereal. Sweet and gooey meets salty and crunchy with an abundance of peanut butter, peanuts, and plenty of chewy texture. Although there are three layers, the bars can be made from start to finish in a half hour, and can be kept both vegan and gluten-free

Peppermint White Hot Chocolate – Atwist on traditional hot chocolate. It’s sweet and creamy and this version includes peppermint, which balances the sweetness. The peppermint adds a refreshing element, without being over-powering. The flavor of the hot chocolate reminds me of a favorite peppermint specialty coffee creamer, minus the artificial ingredients. It’s comforting, soothing, easy, and ready in under than 5 minutes

Marshmallow Caramel Oreo Cookie S’Mores Bars – An Oreo cookie-crumb and buttery crust is topped with marshmallows, caramels, and chocolate chips for an easy and fast dessert reminiscent of s’mores. As the bars bake, the marshmallows puff and become gooey and the rich and buttery caramels melt, providing plenty of texture and diverse flavors in each bite. The chocolate chips sprinkled on top boost the chocolate intensity

Browned Butter Caramel and Butterscotch Bars – Nutty and aromatic browned butter is paired with dark brown sugar, sweet butterscotch chips, and creamy caramel to create a dense, comforting, and rich treat. The bars are moist and packed with an incredible depth of flavor. Between the butterscotch chips and the caramels, there’s plenty of texture in these easy-to-make, buttery bars

Peach Jelly-Filled Banana Bread Bars with Vanilla Glaze – The bars are part jelly danish crossed with ultra moist banana bread. Peach yogurt is used in the batter and the bars are fall-apart soft and moist. Peach jelly is swirled throughout before baking, boosting the peach flavor, moisture, and sweetness. These bars are dense and rich like a fudgy brownie. There’s nothing airy, cakey, or light about them. They’re melt-in-your-mouth, jelly-filled, drippy-glazed comfort-food at it’s finest

Parmesan Ranch Snack Mix – An extremely easy and fast snack mix recipe, and ready to be munched on in under five minutes. Feel free to mix and match ingredients, tossing in favorite nuts, crackers, or various odds and ends taking up space in your cupboards. A packet of ranch dip mix and a little Parmesan cheese go a long way in making this a crunchy, satisfying, and addictive snack

Funfetti Cake Batter Blondies – The flavors of Funfetti and yellow cake batter are paired in these sweet and easy blondies, complete with semi-sweet and white chocolate chips, and plenty of sprinkles. They don’t rely on boxed cake mix, and the from-scratch batter can be mixed by hand in less than 5 minutes. The blondies are dense, soft, ultra-moist, and Fun

Nutella Cinnamon Rolls with Vanilla Glaze – All the flavor of homemade cinnamon rolls, with none of the work or waiting period. The rolls use a handy shortcut by way of refrigerated crescent rolls, and are ready from start to finish in about 15 minutes. They’re filled with Nutella spread, and are gooey, oozing, moist, succulent, and tender. After their short stint in the oven, the rolls are finished with an easy vanilla glaze. They’re decadent and a ridiculously easy way to enjoy homemade cinnamon rolls in a hurry

Biscoff Marshmallow Chocolate Bars (no-bake) – Virtually work-free and they come together in less than 5 minutes. Sweet, fluffy marshmallows and chopped Biscoff Cookies (or graham crackers) are drenched in a bath of melted chocolate and Biscoff Spread (or Cookie Butter Spread). The bars are rich, dense, and taste far more decadent and indulgent than you’d imagine something that’s so easy to make

Creamy Tomato Soup (vegan, gluten-free, microwave-friendly) – Based on Panera Bread’s popular Vegetarian Creamy Tomato Soup, this healthy-in-a-hurry version has a short ingredients list and it comes together in 5 minutes. Although it’s ridiculously easy and fast to make, flavor isn’t sacrificed. The soup has a mild kick and plenty of creaminess. Garnish with cheese, the herbs of your choice, and serve with favorite crackers or croutons for an easy, warm and comforting meal

Nutella Brownie Truffle Bites – All the flavor and decadence of truffles, minus the work. The tedious step of rolling dozens of balls is notably absent. These sliceable, no-bake, dense, rich bites come together in 5 minutes and are pressed into a pan and sliced, rather than rolled, a huge time-saver. They’re part fudgy brownie, part chocolate cookie dough, part truffle – all in one. Creamy, very chocolaty, with a touch of hazelnut flavor and every bit as indulgent as their much more labor-intensive counterparts

Favorite Cookies – I love cookies and over the years I’ve made and sampled hundreds. People ask me which cookies are my favorite, and it’s very hard to choose. But I narrowed down the list to include 15 current favorites

Raisin Bread for Raisin Lovers – Raisin Lovers, this bread is for you. There’s nothing worse than raisin bread that is skimpy on the raisins and this version is anything but and is chock full of raisins in every bite. The bread is chewy and has a hearty outer crust with a dense, soft, and moist interior. It’s excellent toasted with butter and sprinkling of cinnamon-sugar

Browned Butter Rice Krispies Treats (no-bake) These are the best Rice Krispies Treats I’ve ever had, thanks in large part to the butter. It’s both browned and the quantity compared to most other recipes is doubled. Between the nutty and aromatic browned butter, the melted sweet marshmallows, and using less cereal most recipes, these Treats are the most gooey, buttery, flavorful, and richest I’ve ever had. They’re hits with both kids and adults, and If the classic favorite cereal bar could be improved upon, this is how. Vegan and gluten-free options included

Events:

We spent the month of December in Aruba

We went on a Sunset Sail

I had the best Christmas Day ever – Watching Skylar’s joy as she saw the gifts Santa brought was one of those motherly moments I just won’t forget. Then laying around the pool and reading before going on a family power walk was the perfect way to spend the day. They’re the simple things, but the best kind of things.

We got back to San Diego very late Saturday night and I spent Sunday unpacking, doing laundry, going through a month’s worth of mail, going to four grocery stores, cooking, and could use a vacation after my vacation after all that. We did have an excellent month and get re-adjusted to real life after traveling is par for the course.

Reflections:

When I started doing these monthly recaps in January 2012, it was my goal to have my recipes and noteworthy events from that month organized and in one place. And although that goal has definitely been achieved, the posts have helped me in other ways. Writing each month’s recap and looking back at what I made that month, didn’t make, wished I’d made, can’t believe I made in both good ways and appalling ways, helped me gather clarity and direction for what I’d like to do more of, less of, or never again.

In August I made the decision to start posting more classic-style recipes and feature food and recipes that can be made time and time again. Although brownies with four layers of marshmallows, caramel sauce, and cookie dough stuffed into them do capture more views on Pinterest and Foodgawker, I wanted to pull back from some of those over-the-top recipes. Of course I’d like the views, but I also want readers; not just people who come here to view the recipe because the picture is so over-the-top they just had to see what the fuss was all about and then never come back.

Readers are real people who want real recipes they can make over and over and I want to provide that. Recipes that will stand the test of time, that are straightforward enough for the average or novice cook, that don’t use specialty ingredients they have to chase all over town for, and that most of all that taste great and are rewarding and satisfying on all levels. Those are the recipes I want to showcase.

And just because something is classic or timeless, doesn’t mean it has to be boring. A good old-fashioned recipe for say perfect brownies that are easier than using a mix and that stands the test of time is a great backbone and jumping off place, and from there it can be twisted, tweaked, enhanced, or even stuffed full of candy and cookie dough. Recipes that are classics but with modern twists infused keep life, and food blogs, interesting.

I don’t want to beat the classics thing to death because I think being totally innovative, fresh, wildly creative, a bit off the wall, and coming up with things that no one else has done or that haven’t been blogged about ad nauseum is important. Challenging myself to come up with new things, fresh content, and recipes that are novel and creative, but to do it in a way that doesn’t involve combining Cheetos with say cake batter. And although Cheetos and cake batter may be innovative in that no one has done it before, I’ll leave that kind of pioneering for someone else on Pinterest. I want to give you the recipes that you want to make, and will re-make; and also give you the recipes you didn’t even know you wanted, but now you can’t live without them.

It’s an interesting phenomenon as a food blogger because although people write and say they want healthy recipes, dinner recipes and ideas, or recipes they can feed their family with, those recipes never do very well statistically, either on my site or on the food sites. I think people unfortunately do view healthy food, and to some degree savory food, as less interesting. The Ten Most Viewed Recipes of 2012 only included one savory option, and I discussed my thoughts there about it.

I post a bare minimum of savory fare or healthier options because they’re requested and because we can’t live on cake alone, but I’d be more than happy to just post sweeter treats. Not to mention, savory foods generally mean cooking dinner at 11am, photographing it in the middle of the day when the light is best, and then serving a re-heated dinner. That’s passable once a week or so, but between the reheating issue and my innate preference cooking for sweeter food, I will always gravitate toward creating desserts and sweets, sweeter breads, cakes, muffins, cookies and the like.

 One of the most rewarding things about blogging is when someone writes to me to tell me they made something of mine and that it made their day, their family loved it, or it just came in handy on a random Monday. Most of the times the reports are good; every once in awhile someone will have a cookie crisis or something won’t work out for them, but by and large, the overwhelming majority of comments are good and even if they’re not, I want to hear those, too. Knowing that people are out there in their kitchens making my recipes is so cool. It really is.

As a blogger, one of the nicest days I’ve had in recent memory ironically came on Christmas Day. I had about twenty different people including readers who aren’t bloggers and the majority who had prior to that day never even stepped out of the shadows to say hello or to comment on a post, write to me with glowing praise. They wrote saying they made a certain cookie for their holiday cookie exchange, or made a breakfast bake or cinnamon rolls, or dinner mints or a casserole and their picky spouse ate it and wanted seconds, or that something was a smashing success with their family and friends. It was a great Christmas present.

In 2013, I have a few recipes I want to cross off my bucket list, and I’ll let you know when I’ve made something on my mental to-make list. For instance in 2012 I wanted to tackle things like bread, rolls, nail the perfect banana bread, make Nanaimo bars, have a recipe for chocolate chip cookies that I’ll have and be able to make forever; stop making recipes like these, make more cookies, make horchata, learn to can, create the perfect chocolate cake and give up cake mix in the process, tackle the NYT Chocolate Chip Cookies and just so many others that were personal culinary goals. If you’d like to see anything special, feel free to make a suggestion.

If you’ve made it through my ramblings in this long post, thank you. If you’ve ever stopped by my space here, thank you for visiting and reading. If you’ve ever made anything of mine, double thank you. If you’ve come back to tell me you made it, I want to squeeze you and give you a big hug because I love the feedback and triple thank you.

Best wishes for health, happiness, and lots of chocolate for everyone in 2013!

Previous Month Recaps:

January 2012
February 2012
March 2012
April 2012
May 2012
June 2012
July 2012
August 2012
September 2012
October 2012
November 2012

Tell me about your month and your year!

What did you do or make in December or this year that was memorable?

What are your goals for 2013?

   

51 Responses to “December 2012 Recipes”

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    KaMarlowete — December 31, 2012 at 1:23 am

    I’m excited to make your Rice Crispy Treats, Averie, but will have to substitute the marshmallows with marshmallow fluff, (we’re vegetarians and marshmallows have gelatin.) Do you have any advice? I’m a little worried mine won’t come out as … sticky-perfect (that’s a thing, right?) as yours seemed to have. Thanks for all the advice and inspiration for 2012!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 2:13 am

      I liked to some vegan marshmallow options in the post. You could try those! Enjoy!

      Reply

      • KaMarlowete replied: — December 31st, 2012 at 6:58 am

        You’re a doll!

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    Ellen — December 31, 2012 at 1:37 am

    My December was good. Any month in which I get hired as an actor is good, and it’s gravy if I get an assignment for a restaurant review, both happened this month! I truly am happiest working.
    As for the favorite thing I made in December, probably it would be this duo of cranberry sauces:
    http://scrumptiousgruel.wordpress.com/2012/12/20/mad-mans-brilliance/
    In 2013 I have more of your recipes I want to try (the tempeh stuff!), and I want to start mastering breads too;)
    Happy new year!

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    Little Kitchie — December 31, 2012 at 3:32 am

    Averie, I love your reflections at the end of this post. I for one am thankful for your commitment to perfecting classic recipes, because they truly are ones you return to. I’ve made the brownie base of your fudgey Nutella brownies time and again, and your honey dinner rolls have completely ended my search (which has gone on for years!!) for a perfect, foolproof roll recipe. The classics are great because you can make variations of them (I added some rosemary to the roll dough and brushed the rolls with a rosemary butter the other night), but you still know they’re going to turn out great.

    I found your blog in 2012, and am SO happy that I did. Your blog is an inspiration – I love the thoughtfulness you put into every recipe and post. Can’t wait to see what you do in 2013! xo

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    Michelle @ Eat Move Balance — December 31, 2012 at 4:33 am

    I am proud that I finally set my apprehensions aside and started my own blog. I’ve loved every second of it so far. In the process, I’ve been more creative with my cooking, and also shared some of my simple healthy eating ideas. I’ve “met” new people and been more comfortable commenting on the blogs I’ve been reading for years. I have a feeling I’ll only continue to grow from here! Happy New Year, Averie!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:26 am

      Michelle it’s been great getting to know you and thank you for all the sweet comments you leave and congrats on starting your own blog and that you’ve loved it! It definitely does force one to be more creative with their cooking, that’s for sure. A great side-benefit! Happy 2013!

      Reply

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    Jennifer @ Peanut Butter and Peppers — December 31, 2012 at 5:33 am

    Averie, all of your recipes look incredible and the ones I have tried got rave reviews!! I can’t wait to see what you come up with in 2013! Happy New Years my Friend!!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:24 am

      Ahhh, thanks, Jennifer for the sweet comment & for trying things! I appreciate it!

      Reply

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    Joanne — December 31, 2012 at 5:35 am

    You were the cookie and bar queen this December!! It was a definitely a delicious month over here!

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    Paula — December 31, 2012 at 6:05 am

    The best part of December was taking some time off work to stay home and do whatever I wanted at whatever time I wanted! I indulged in all of my hobbies and had a pretty relaxing week. I am fondly remembering the bread, soup, butterscotch caramel bars, white choc cranberry cookies….and those nutella truffle bites (I have 2 left)! Thanks for all of your wonderful creations and mouth watering photography and happy New Year to you, Scott, and Skylar! Can’t wait to see what you come up with in 2013.

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:23 am

      I am so glad you were able to chill and relax a bit during December – sounds like you made the most of it! And you make so many of my recipes, Paula. Between you and one other lady, I think the two of you make more than anyone does, consistently, of my stuff and I appreciate it and appreciate the feedback and for all your sweet and thoughtful comments every day! It has been such a pleasure getting to know you this year :) Happy 2013 to you and your family!

      Reply

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    Erin|The Law Students Wife — December 31, 2012 at 6:55 am

    HAPPY NEW YEAR AVERIE! Can’t wait to see your 2013 Bucket List :-) It’s been a pleasure “meeting” you!

    Reply

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    Valerie — December 31, 2012 at 7:03 am

    I’m so happy to have discovered your blog this year! (Actually, I think I saw your photos on all of the foodie sites, so I may have been a little bit intimidated.) ;) All your recipes are inspiring! And I love the fact that you’re a fellow brown butter lover!!

    Happy New Year, Averie!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:21 am

      Intimidated by my photos? Oh gosh, well that’s sort of an honor, but some of them are pretty…non-intimidation worthy. Lol There are days I wonder if I took the photos with my eyes closed! Lol

      I have loved getting to know you this year, Valerie! Your humor, kindness, and just way about you makes me wish we could go out for a drink in person. And thank you for pinning 99% of my recipes. I appreciate them all!

      Reply

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    bev @ bevcooks — December 31, 2012 at 7:04 am

    Happy Neeeeew Year, Averie! xoxoxo!

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    Herbivore Triathlete — December 31, 2012 at 7:35 am

    I made your Nutella cinnamon rolls for Christmas morning, but used Biscoff instead of Nutella. They were fabulous! I’ve said it before, but will say it again, my favorite recipe of yours is the Outback Steakhouse Bread.

    I have lots of goals for 2013, mostly health and fitness related.

    Have a happy and healthy New Year with your family.

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:19 am

      Biscoff instead of Nutella sounds like a fabulous substitutions! And I love that you love the Outback bread that much! Thanks for all your sweet comments this year!

      Reply

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    Leanne @ Healthful Pursuit — December 31, 2012 at 8:10 am

    I’d always wondered if spending Christmas in the sun would bother me, you know, not being around the snow… but we did it last year and it was awesome. I would do it all over again, every year. We don’t have little ones to watch open presents and get that motherly feeling, but we did have a good Christmas! I really enjoyed watching Kevin open his presents. Have a great New Year, Averie :)

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:18 am

      Watching a few gifts being opened in the tropics is just as good as in the snow – that way when they’re opened, we can all put on swimsuits and go to the beach rather than shovel ice off the windshield :) Happy 2013 Leanne and I am so grateful to know you & for every sweet, funny, and inspiring comment you leave!

      Reply

      • Leanne @ Healthful Pursuit replied: — January 1st, 2013 at 5:26 am

        Oh boy, you make me want to just get on a plane and go somewhere HOT! I could get into sliding into my bathing suit and lounging on the beach forever.

        Right back atcha, I’ve loved getting to know you through our back and forth comments and emails this year :)

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    Sue/the view from great island — December 31, 2012 at 9:21 am

    I love to read your ‘ramblings’ because they are just the kind of thoughts and decisions I’m struggling with right now, too. And I took to heart your comment about wanting real readers, not just ‘gawkers’! As for the re-heated dinners, they’ve become the norm around here :/ See you in 2013!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:16 am

      Sue your recipes are amazing, beautiful, and your photos are inspiring; you make the kind of food that inspires me and that I want to eat! Although as you can tell from my post and it sounds like from your comment, sometimes what we want to eat and is inspiring to us is trumped by a no-bake cookie dough ball and a smoothie – not that those aren’t good, but ya know. Pretty basic stuff :) Oh you too with the re-heated dinners – oh good, I thought you had some magical light up there 100 miles north of me. But you confess to the reheating aspect. Glad to know we’re not alone down here. Lol Happy 2013!!

      Reply

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    Kim — December 31, 2012 at 9:35 am

    I did make it through all of your ramblings and wanted to take the time to thank you for your honey dinner roll recipe. We have become a dairy free family this year and these rolls were a welcome addition to our dinner table! I have been hesitant to do much with yeast but this recipe has eased my fears. We also enjoyed the pumpkin overnight french toast with overnight guests for Christmas Eve breakfast. They couldn’t stop talking about how delicious it was. Thank you for all you do here to share these delicious recipes with us! Much happiness to you in the New Year!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 10:14 am

      So glad that you’ve gotten over any fears of yeast and that the rolls also fit into your dairy-free status! Most bread actually can be made with water rather than milk (and vegan butter/margarine/oil rather than butter) – results can vary but in theory most of it will ‘work’ and turn out fairly decently.

      And I am so glad you made the pumpkin overnight french toast – that was a huge hit with us this past fall and I am glad your guests seemed to rave about it too! Thanks for the sweet comment, Kim!

      Reply

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    Jackie @ Domestic Fits — December 31, 2012 at 9:45 am

    You make the best looking cookies! you need to write a cookie cookbook :)

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    Kristina — December 31, 2012 at 10:35 am

    I made it through the whole rambling ;) I hear ya – and on one side I commend you for setting some goals recipe wise, and stepping out of the (dessert) box to challenge yourself. then the other side of me hears you say you would do desserts all the time – well then DO it! :D

    happy new year to you Scott and Skylar – here’s to another delicious year!

    Reply

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    Meagan @ Scarletta Bakes — December 31, 2012 at 10:47 am

    So much deliciousness, so little time! I can’t believe I missed that Parmesan Ranch Snack Mix – calling, wait SCREAMING, my name!!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 3:56 pm

      It was earlier in the month – you were knee deep. I remember the emails up and back :)

      Reply

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    Nancy @ gottagetbaked — December 31, 2012 at 11:43 am

    I loved this post, Averie, as I do all your posts. You are always entertaining, thoughtful and genuine. I love everything you make, from the humble classics that never go out of style, to the crazy out of control creations and yes, even the under-appreciated savoury dishes. I only just discovered you a few months ago but I’ve already made so many of your delicious recipes and have loved every single one. I can’t even tell you how many times my sister in law has made your cranberry bliss bars – she’s totally addicted. I can’t wait to see what else you make in your kitchen in 2013 – I know that it will be another fabulous year of milestones for you. Happy New Year!

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 3:56 pm

      “You are always entertaining, thoughtful and genuine. I love everything you make,..” <– well thank you on all fronts! I truly appreciate it and I am so glad you’ve been making my recipes AND passing them along to your SIL who’s in love with the Bliss bars and I hope you all have a great 2013!

      Reply

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    Jolene (www.everydayfoodie.ca) — December 31, 2012 at 11:44 am

    My year has been a pretty crazy one, with a lot of life changes. But, it’s been a good year, and although I have no idea what 2013 will hold, I am pretty pumped for it!

    We have a couple big vacations planned for 2013, and hopefully I will graduate with my 3rd degree. Other than that, not much for goals or intentions.

    Reply

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    a farmer in the dell — December 31, 2012 at 1:36 pm

    Happy New Year Averie! One of the highlights of my month was finding your blog! thanks for all the sweet treats! Your passion and enthusiasm are contagious! Thanks for blogging!
    XO

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 3:55 pm

      “Your passion and enthusiasm are contagious!: <– that is awesome that you feel that way and thank you for finding me! :)

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    Laura Dembowski — December 31, 2012 at 7:35 pm

    It’s great to hear you had a wonderful Christmas! I wouldn’t trade my perfectly simple Christmas day for anything either. I can relate to going to four grocery stores. I feel like every time I leave the house I am buying food. I love that you are making classic and real recipes, but I understand the difficult decision as a blogger to perhaps lose some readers to make what you want. I always love reading your blog, especially thought provoking posts such as this. Looking forward to the recipes you are going to share in 2013. A happy and healthy New Year to you and your family :)

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 8:43 pm

      Have to find a way to post the recipes that I am proud of but that people also want to make, not just ‘gawk’ at b/c they’re so over-the-top, ya know! I rarely go to more than just 1 groc store + TJ’s but had a couple coupons expiring at WFs and then another groc store carries a few things that the others don’t. FUN! :) Happy New Year and thanks for all your sweet comments, Laura!

      Reply

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    Katie — December 31, 2012 at 7:52 pm

    Ditto all that and more. I love your reflections, your thoughts on the past and future of the blog, and that you actually take the time to care about your readers and aren’t just looking for a recipe that will get the most “hits”. I know you gravitate more toward sweets than I do, but I still love looking. I am a reader forever! Not that you need to hear me say that.

    Happy New Year!

    Reply

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    Jan — December 31, 2012 at 10:53 pm

    Happy New Year to you Averie, your husband Scott, and your sweet daughter Skylar! I hope all your dreams come true! I enjoy reading your blog every day to see another yummy recipe.

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    sally @ sallys baking addiction — January 1, 2013 at 6:25 am

    I love the analysis Averie! I always, always, ALWAYS find it interesting which recipes “win” over others. You would think it would be the glorious chocolate cake or the beautiful challah bread, but it just does not happen that way! The good thing is that we prefer the quick and easy items to make for our own convenience – I know I don’t want to be making a detailed brownie or cupcake recipe for a party I need to go to and neither does the rest of the world. The click speak for themselves. It is SO fulfilling to get the emails, comments, tweets, instagrams, facebook messages, and pinterest comments on our recipes – saying they loved them and why they loved them so much. I also LOVE hearing when a reader changes something. I had one reader make my giant sugar cookie but she added peppermint extract, a touch of green food dye and chocolate chips. So clever! And the healthier items – you are so right! My boring granola bars are at the bottom of the list. Other food bloggers don’t care about these posts at all. But a few quality readers write in to tell me they love making my granola. That means more to me than anything. :)

    I think you had a wonderful year – a year to grow and learn and really plan out a few strategies for the 2013 course you’ll take. I’m so excited for you and so thankful for our friendship!

    Reply

    • Averie @ Averie Cooks replied: — January 1st, 2013 at 9:08 am

      I am so thankful for our friendship, too – one of the best gifts to come out of 2012! And I love it when readers write to tell me they successfully changed things to adapt to their own needs or what they had on hand and that things all worked out. Or even if they just make the recipe 100% as written but that it’s a hit with them and their family (and they don’t write to me with a crisis or need troubleshooting) – I consider that highly successful, too :) And I would never consider your granola bars boring but it’s hard for certain things to compete as we have always talked about..happy new year, Sally!

      Reply

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    Loretta | A Finn In The Kitchen — January 1, 2013 at 7:12 am

    I really wish people were as obsessed with savory as they are with desserts! I kind of get that sweets are more exciting, though.

    I meant to sit down and go over all my goals for this year last night but ended up falling asleep at 10. Not very impressive of me. Now I have lots to do today. The main thing will be figuring out what I’m going to do blog-wise. But I suppose it’s not something that necessarily needs to be done today.

    Happy New Year!

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    Jocelyn (Grandbaby Cakes) — January 1, 2013 at 7:37 am

    WOW! Those quad brownie cookies look incredibly sinful in the most perfect way! I must consume them immediately.

    Reply

    • Averie @ Averie Cooks replied: — January 1st, 2013 at 9:01 am

      They’re one of my fave cookies ever – the best chocolate cookies I’ve ever had by a landslide. I wish the pics conveyed how truly good they are!

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    angela @ anotherbiteplease — January 2, 2013 at 6:16 pm

    i love your writing at the end…you always have such a beautiful straight forward writing style that I just love. love that you keep it to the basics….and I agree sometimes it is nice to see these crazy weird baking ideas…I too like the classics…i love the recipes you keep wanting to come back too…like your banana bread…I can not tell you how many times I will make that through out the year!

    I am so looking forward to what you will share in 2013. i just love your blog….how nice, responsive, true, informative food blogger you are.

    Reply

    • Averie @ Averie Cooks replied: — January 2nd, 2013 at 7:39 pm

      Aww, Angela, thanks for all your super sweet comments and the fact that you make my banana bread and that Outback bread all the time – love that. And yes, I may as well be straightforward with my thoughts that way when people write asking me well why don’t you make more xyz food, I can just say, well because I like to make these abc things and here’s why and send them a link to my long drawn out thoughts on it all!

      Reply

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