It’s been an entire year. One year. Happy Birthday, Minimalist Baker. This is the cutest baby (so far).
John and I have just returned from a trip to South Korea, where we celebrated the completion of John’s law degree. We also wanted to celebrate this wonderful life that we live. We had friends in South Korea that we were dying to see, and they agreed to be our mandatory tour guides during our 20+-day island-and-country-hopping trip.
Once we return, there will be plenty of inspiration to share – both cultural and food-related. Let’s discuss ice cream and minimalism, as well as how this humble website began until then.
Minimalist Baker came as an afterthought. I had been blogging about food for two years on another website when the idea of a new blog hit me like a ton of bricks.
Chipotle was the birthplace of Minimalist Baker. John and I were having a conversation over veggie and steak bowls when I mentioned that I had a great idea for launching a new website. Minimalist Baker would have been a site that was focused entirely on healthy, simple recipes using minimal ingredients and equipment. This is exactly how I cook.
I have always been a fan of food blogs and have followed them for years. When a recipe requires more than seven ingredients, no matter how tempting, I would never consider it. This new blog will be simple, minimalist, and focused, not just for me but also for you.
John’s eyes grew really large as I shared. It was like clockwork.
John finished the framework a few days later, and I began working on our first recipe – strong”oatmeal cookie pancakes”>Chocolate Chip Oatmeal Cookie Pancakes/a> /strong>, which is still our most popular post on Minimalist Baker. John finished the framework a few days later, and I started working on our first recipe, Oatmeal Chocolate Chip Cookie Pancakes. This is still our most popular post on Minimalist Baker.
Ingredients
- If you want to make brownies, then use this recipe.
- 1 cup vegan vanilla ice cream ( like this recipe, but without coffee)
- Oreos crushed into 1/3 cup (divided for gluten-free cookies)
- 1/3 cup vegan hot fudge (divided)
- Coconut whip cream
Instructions
- Pour half the chocolate ice cream into two small sundae dishes. Add vegan hot fudge and crushed Oreos to the ice cream.
- Sprinkles and coconut whipped cream are a great way to top cupcakes. Serve immediately.
