I don’t exactly remember how or when Molly and I became friends, but over the last few years, she’s become a significant fixture in my life. We text about everything and anything — mostly swapping baking stories/gripes/tips and brainstorming recipe ideas, but also random stuff like whether or not a microterry bodysuit is a good […]
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#weeknightbaking leftovers vice cream
So… similar to my last recipe for champagne glazed shortbread cookies, today’s post was supposed to be a completely different post. I tend to plan my editorial calendar for my blog months in advance, and for my first recipe in 2018, I was going to cater to the New Year’s Resolution masses and develop a […]
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black tea and peach creamsicles
This post was done in partnership with Pure Leaf, who sponsored this post by providing compensation and the tea that you see in this post. As always, all thoughts and opinions are my own, and thanks for supporting Hummingbird High and my awesome sponsors! How’s everybody’s summer been going? Has it been sweltering for everybody […]
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strawberry yellow cake pudding pops
Popsicle Week is here, just in time for the last week of my birthday month! What better way to round off blondies, birthday cake, and Drake-themed cookies than with a tasty, frozen treat like these strawberry pops infused with yellow funfetti cake flavor? This is my first popsicle week ever, which is ridiculous since Billy’s […]
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Lucky Charms Marshmallow Ice Cream
Before we start, I’d really appreciate it if you took the time to vote for my blog in the Saveur Magazine’s Food Blog Awards. Hummingbird High is a finalist in the Best Baking & Desserts Blog category!!! I am beyond floored that my blog was even re-nominated in the first place; it’s honestly because of […]
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No-Churn Coffee Ice Cream with Circus Animal Cookie Crumbs
So I am totally one of those people who goes to one of those DIY frozen yogurt shops and, instead of taking advantage of the froyo, pile on way more toppings than I really should. On a good day, my topping to froyo ratio is probably 50/50, but if I’m being completely honest with you […]
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