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One of my favorite to make! Thank you, I'm so glad you enjoyed <3

I'm so happy to have YOU in my life!!!🧡

Women, they will come and they will scoonneee

Happy to be back!

Ty 😭 You won't regret it.

if you are dead, i am also dead

Everyone needs a good disembowelment every once in a while. I guess my first mistake was not knowing what cool whip actually was. Thank you! The fridge it is!

Wild is right! 😂 And the end of the last video: “You can stick it up your butt, I don’t know”, Ally, you are hilarious!! And the pocket eggs, classic 👏

I gotta keep them thangs on me at all times!

Cool whip is to be kept in the freezer until you need to use it and thaw it out. You should not refreeze cool whip.

It’s good to be back!🧡

No, I’m not that cultured, unfortunately!

Thanks, me too!!🧡

King of my heart

Oh wow, thank you!!🧡

The only way I like em!🧡🫡

I should’ve plumped up those boys.

Lol I tried to stay as far away from fruitcake territory as possible with this one. Raisins in cake is a no go.😂

Oh no! Well, at least we’re not alone in our struggle.😅🧡

Thank you very much!🧡

Thank you! 🍪 🧡

Thank you! Cheers!

Oh I will be there. They called me “creme puff” in college.

It is the bomb.com! Hope you enjoy! <3

I live for the controversy👀

Thank you so much!!

A real coffee cake fan🥹

My heart said yes but my wallet said no.

I truly believe a food processor would increase the quality of my life tenfold!

A classic! Thanks for watching!

Happy New Year to you too! Thanks a bunch for watching!🧡

Thank you!🧡

Thank you so much and happy new year to you too!🎉🧡

Not as sweet as you!!🧁

You’re too kind!🧡🥲

¡Aqui esta! Ingredients GINGERBREAD COOKIES 3 3/4 cups (488g) all purpose flour 3/4 tsp baking soda 1/4 tsp baking powder 1 tbsp ground ginger 1 tbsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup (168g) unsalted butter, room temperature 10 tbsp (140g) packed dark brown sugar 1 large egg 1 1/2 tsp vanilla extract 1/2 cup (172g) unsulfured molasses EASY COOKIE ICING 1 1/2 cups (173g) powdered sugar 1 1/2 - 2 tbsp water or milk 1 tbsp corn syrup 1/2 tsp vanilla extract Instructions 1. Preheat oven to 350 degrees. 2. Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside. 3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready. 4. Add the egg and vanilla extract mix until well combined. 5. Add the molasses and mix until well combined. 6. Add the dry ingredients and mix just until the dough is well combined. Dough will be thick. 7. Divide the cookie dough into two equal parts, then roll each out to about 1/4 an inch thickness between two pieces of parchment paper. It helps to shape the cookie dough into a bit of a log and then roll it out. 8. Transfer the parchment lined cookie dough onto a cookie sheet and into the freezer for about 6-8 minutes. 9. Remove cookie dough from freezer and immediately cut into shapes. You’ll leave the cutouts on the parchment paper to bake them, so try to space them as they should be for baking with about an inch between each cookie. 10. While cookie dough is still cold, transfer the parchment paper/cookies onto a cookie sheet and bake for 6-8 minutes. 11. Remove cookies from oven and allow to cool on baking sheet for 3-4 minutes, or until you can transfer them. Transfer cookies to a wire rack to cool completely. 12. Repeat process with remaining cookie dough. 13. When cookies are baked and you’re ready to decorate them, making the icing. Add the powdered sugar to a small-medium sized bowl, then add 1 tablespoon of water, the corn syrup and vanilla extract and whisk until well combined. It will be thick to start, just keep whisking together. Add additional water as needed, for it to come together. You want to be careful not to thin it out too much. You can always add more liquid, but you can’t remove it once you add it. You want the icing to just be drip-able (and therefore pipeable), but not so thin it won’t stay in place. 14. Add the icing to a piping bag fitted with a small round piping tip (I used Wilton tip 3) and decorate your cookies. Add sprinkles or other decorations, if you’d like. 15. Allow cookies to dry, then store in an airtight container. If well sealed, cookies should be good for 5-7 days.

@@allybakeslotsofcakes Gracias, desde Maracay Venezuela

They’re the ones driving the ship, not me.

Ooh what a great idea! I’m sure I can find something boozy and delicious to attempt in the near future.

@@allybakeslotsofcakes subscribed 😊