cookies

pecan sables with strawberry jam

not many words as i am scrambling to pack for this vacation.

how do you like that, i haven't posted in weeks and i come back with a 'not many words blah' deal. i'm sorry. not that i even know who i'm apologizing to, this is my space really. i rule the space. i rule!

so, moral of the post story is, not many words, because i rule, some pictures of pecan sables with strawberry jam, and the recipe too.

and i surely wouldn't give you the recipe of something that wasn't worth making. so, make this weekend! while i'm sipping a mojito and surrounded by water and re-bonding with this boyfriend of mine who is wonderful but the day-to-day things can get pretty boring with routines and work and take-out. so, rekindling vibes.

peace out beans and rice. eat an el pollo loco BRC for me.

Pecan Sables with Strawberry Jam

adapted from this recipe on food 52

8 oz (2 sticks) unsalted butter, at room temperature

1/4 cup white sugar

 1/4 cup light brown sugar

1/4 cup powdered sugar (sifted)

1/2 tsp sea salt

pinch nutmeg

1/2 tsp pure vanilla extract

2 large egg yolks, room temp

2 cups flour

3/4 cups pecans

1/2 cup jam of choice (i used strawberry)

heat oven to 350 degreesF. line a baking sheet with parchment and lay pecans on top. bake for 10 minutes, until toasted and fragrant. turn off oven and allow them to cool. once cool, use a food processor or mortar and pestle to crush them into crumbly bits. 

fit stand mixer with paddle attachment. put butter in bowl and beat on medium speed until the butter is whipped, about 1 minute. add all 3 sugars, the salt, and nutmeg. continue mixing until everything looks creamy and incorporated. turn mixer on low speed and add the vanilla, then the yolks, one at a time. turn off mixer and add the flour. start the mixer on lowest setting so flour doesn't fly everywhere. mix until the flour is just combined, then fold in the pecan crumbles and mix again until just combined. 

scoop out the dough and lay it on plastic wrap, roll into a log (depending on your size preference, can be a shorter thick log (lolz) for larger cookies, or long thin logs for little rounds of cookies. i went with the bigger circles. let chill for no less than 2 hours (can leave in fridge for a couple days, or in freezer for a couple months)

when logs are chilled, heat oven to 350 degreesF. line 2 baking sheets with parchment. cut log into 1/3-1/2 inch slices. lay each cookie on baking sheet with a little space in between them. 

scoop about 1/4 cup jam into a baggie. seal top and snip a bottom corner to make a makeshift pastry bag. dollop a small circle of jam into the center of each cookie. 

move sheets to oven and bake sables about 20 minutes, or until the edges turn golden. Let them cool 5 minutes then transfer to wire rack to finish cooling. these cookies taste better a few hours after cooling.  

lemon semolina cookies

some people's recipes you know you can trust. i trust gina de palma, i just do.

so if it's her recipe, i should probably make it because i trust that it'll be awesome.

she notes in her book that these are her favorite lemon cookies. ding.

proceed with buying a $27 bottle of limoncello.

...note to self: make limoncello so you never ever consider doing that again.

that aside...if i had to describe these cookies in one word it would be: pleasant. these cookies are so pleasant. they smell super pleasant, they're pleasantly gritty...it's all so nice.

i want to make almond ice cream and eat it with these cookies. i imagine that'd be a good time.

Lemon Semolina Cookies

from Gina De Palma's Dolce Italiano


2 cups ap flour

2/3 cup semolina

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup (4oz) unsalted butter, softened

2 tbsp extra-virgin olive oil

1 cup sugar + more for rolling

1 large egg

1 large egg yolk

zest and squeezed juice of 1 lemon

2 tbsp limoncello

1/2 tsp vanilla extract

glaze (optional)

in a medium bowl, whisk together the flour, semolina, baking powder, baking soda, and salt - set aside. 

using an electric mixer fitted with the paddle attachment, cream together the butter and 1 cup sugar on medium speed until very light and fluffy. beat in the egg and egg yolk, scraping down the sides, followed by the lemon zest and juice, limoncello, and vanilla extract. scraping down sides of bowl after each addition. on low speed, beat in the dry ingredients til a soft dough forms. remove dough, wrap it in plastic, and flatted into a disk. refrigerate until firm enough to roll, about 1 hour. 

preheat oven to 325 degreesF. line 2 baking sheets with parchment or grease. place the additional sugar in a small bowl. scoop teaspoonfuls (i did tablespoons for bigger cookies) of dough and roll them into balls. roll them in the sugar to coat evenly. place on baking sheets, evenly spacing them about 2 inches apart. 

bake until they have collapsed and are crinkled, 14-15 min, rotating the sheets halfway through baking. 

allow cookies to cool for 1-2 minutes on the baking sheets, then transfer them gently to wire racks to cool completely. 

i added streaks of limoncello glaze, simply mix a few tbsp of limoncello with powdered sugar til you get your desired glaze consistency. streak it on there, yo. 

espresso chip shortbread

need i say much? probably not.

but i've had two glasses of wine, and these are the times the words flow.   you know?

these shortbreads are small and tasty. i prefer shortbread to be cut in neat squares. personal preferences. i also like them in triangles or giant hunks, and circles are cool too.

they're like cute edible buttons with shittons of butter.

the best kind of buttons!

i've been testing a bunch of recipes, for a reason i won't say yet.

it's not a cookbook

every other blog in the internet universe is being commissioned to write a book. no offense blogs [good for you, that's exciting, yada}

...

i was talking about shortbread.

they're nice. they're crisp like a shortbread should be. eat them alongside a cup of coffee because we can't seem to get enough.

bam. blog post complete.

Espresso Chip Shortbread

from smitten kitchen

1 tbsp instant espresso powder

1 tbsp boiling water

8 ounces (2 sticks) unsalted butter, room temperature

2/3 cup confectioners' sugar

1/2 tsp pure vanilla extract

2 cups all-purpose flour

4 ounces bittersweet chocolate, finely chopped

dissolve the espresso in the boiling water, and set aside to cool to tepid. 

working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. don't work the dough much once the flour is incorporated. fold in the chopped chocolate with a sturdy rubber spatula. 

using the spatula, transfer the soft, sticky dough to a gallon-size ziplock plastic bag. put the bag on a flat surface, leaving the top open, and roll the dough into a 9x10 inch rectangle that's about 1/4 inch thick. as you roll, turn the bag occasionally and life the plastic from the dough so it doesn't cause creases. when you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. 

preheat the oven to 325 degreesF. Line two baking sheets with parchment or silicone mats. 

put the plastic bag on a cutting board and slit it open. turn the firm dough out onto the board (throw out the bag) and using a ruler as a guide and a sharp knife, cut the dough into 1 1/2 inch squares. transfer the squares to the baking sheets and carefully prick each one twice with a fork. 

bake for 18-20 minutes, rotating the sheets halfway through. they will be pale and shouldn't take on too much color. 

transfer to wire racks to cool and let them cool completely to room temperature before serving. 

meth cookies





blue meth fragment cookies. i had to.

no, i didn't have anything better to do.

long live mr. white



Sugar Cookies
adapted from sweetapolita

3 cups all-purpose flour
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 egg
1 1/2 tsp pure vanilla extract
1/8 tsp lemon extract

combine the flour and the salt in a bowl and whisk or sift. 
in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for a few minutes, until light and fluffy. add the egg and beat well, scraping down the sides. then add the extracts. finally add the flour and salt and beat until combined and dough comes together. 
split dough in half and wrap each in plastic, pressing down into a disc. refrigerate for an hour. 
on a piece of parchment paper or on a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. slide the parchment onto a cutting board or cookie sheet and place back into the fridge for about 15 minutes.  repeat with the other disc of dough. take the first sheet of dough out and cut into whatever shape you'd like, in this case diamond and triangular meth fragment shapes. place on a cookie sheet lined with parchment paper, about 2 inches apart from other cookies or edges. repeat until all the dough has been cut. place each cookie sheet in the freezer for 10-15 minutes. (this will help them keep their shape in the oven) preheat the oven to 350 degreesF. bake for 12-14 minutes, or until edges turn golden. cool sheets on wire racks for 10 minutes, then transfer cookies to wrack to finish cooling. 

frost with royal icing

marlow & sons shortbread

trefoils.

lorna doon.

those round tins of cookies someone gave your mom during the holidays and their different exciting shapes deceived you into thinking they were different but they were all butter cookies, which in the end was Fine By Me.

in fact. the trefoil was always my favorite girl scout cookie, but for an 8 year old, with the pressures of society and 3rd grade conformism, i would never admit it.

now i am proud to say that i believe the basic shortbread cookie to be one of the most beautiful things on the planet.

it's the very basics of baking - butter. flour. sugar. salt.

what harmony.

there is a lot of over-the-top-ness going on all over these internets. cookies stuffed into cookies stuffed into cake batter. all wrapped up into a cheesecake. on a stick.

i want to barf all over the pinterest screen.

how about we just settle for some big bakery sized squares of crumbly shortbread and call this gross nonsense a phase?

Marlow and Sons Shortbread

from lottie and doof

notes: this recipe will make lots of shortbread. feel free to halve the recipe and bake in just one quarter sheet tray. and bread flour? yes bread flour. 

1 lb (4 sticks) plus 2 tbsp unsalted butter, softened

9 oz light brown sugar

5 oz white sugar

2 eggs, room temperature

1 tbsp pure vanilla extract

1 lb 3 oz king arthur bread flour

1 tsp kosher salt

1 1/2 cups coarsely chopped walnuts

preheat oven to 325 degreesF. 

prepare a half sheet tray, or two quarter sheet trays, by buttering and lining with parchment paper. allow for a two inch overhang on the long sides of the pan to help release the shortbread after baking. 

cream the butter and sugars in a stand mixer fitted with the paddle attachment until light and fluffy. add eggs and vanilla until combined, then mix in dry ingredients. combine completely. 

divide dough evenly between the prepared sheet trays, spreading smooth and level. sprinkle with granulated sugar and bake until golden brown, about 35-45 minutes. 

let cool completely before cutting into squares with a sharp knife. they will keep well at room temperature for a week. 

brown sugar cookies. filled


dear lazy sunday morning,
i miss you. i love you. you were the best.

dear best friend,
i miss you. i love you. you're the best.

dear cookies,
i miss you. i love you. you're the best.

love, julia



brown sugar cookies. chewy, lightly spiced, pretty perfect on their own.
cream cheese filling, flecked with orange zest. hold the 4 cups of sugar please and thank you.
candied pistachio nuts, because they were there.

people's eyes light up when they hear the word cream cheese. it's awesome, watch for it.

alright, adios muchchas! i'm gonna go make a wedding cake now.




Brown Sugar Cookies

1 1/2 sticks (6 ounces) unsalted butter, room temperature
1 1/4 cups dark brown sugar
1 large egg, room temperature
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon

preheat oven to 375 degreesF. place the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, and beat til smooth and creamy. add the egg and beat well. scrape down the sides of the bowl. in a separate bowl, combine the flour, baking soda, salt, and spices and mix well. add into the butter mixture and beat on low just until everything is combined. scrape down the sides and mix one more time. 
drop large teaspoonfuls of dough onto a baking sheet lined with parchment paper, about 2 inches apart and bake until the edges are just brown, 8-11 minutes. transfer to a wire rack to cool. or for crispier cookies, let them cool on the baking sheet. 

Orange Cream Cheese Filling

8 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
1 1/2-2 cups confectioners' sugar
zest of 1-2 oranges, depending on preference of citrus flavor
dash or two of pure vanilla extract or almond extract, 1/2-1 tsp 

in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the butter until it's whipped and creamy. add in the confectioners' sugar, citrus zest, and extract. taste and adjust based on your preferences. 
*the essence of what i'm doing here is: make some cookies. make a frosting/filling, preferably something with cream cheese because people will love you more. glue cookies together with the filling. and then dip the side in something.
sprinkles, nuts, cake crumbs, coconut...

you know when people say 'the possibilities are endless' ?
well, indeed they are.



coffee cookie dough ice cream

this is coffee cookie dough ice cream.

coffee cookie dough ice cream is as absurdly good as it should be. success.

steep coffee beans in milk for an hour.

make a little batch of cookie dough sans eggs.

coffee milk turns to custard with the help of egg yolks.

custard gets amped up with pinches of vanilla and ground coffee.

custard gets spun into ice cream. cookie dough chunks are folded in.

brace yourself, spoons.

meeting adjourned. ice cream a-churned.

i should just start making vats of cookie dough ice cream and selling it out of my squeaky garage.

Coffee Cookie Dough Ice Cream

adapted from the perfect scoop by dave leibovitz

for the ice cream:

1 1/2 cups whole milk

3/4 cup sugar

1 1/2 cups whole coffee beans

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/4 tsp vanilla extract

1/4 tsp finely ground coffee

for the cookie dough:

5 tbsp salted butter, melted 

1/3 cup packed light brown sugar

1/3 cup flour

1 tsp vanilla

2/3 cup mini chocolate chips

to make the cookie dough, stir together the butter and sugar in a bowl until smooth. stir in the flour, then vanilla and chocolate chips. form dough into a disk, wrap in plastic, and refrigerate until firm. 

to make the ice cream, warm the milk, sugar, whole coffee beans, salt, and 1/2 cup of cream in a medium saucepan. once the mixture is warm, cover, remove from heat, and let steep at room temperature for 1 hour. 

rewarm the coffee milk mixture. pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. in a separate medium bowl, whisk together the egg yolks. slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

stir the mixture constanly over medium low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. pour the custard through the strainer and stir it into the cream. press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. mix in the vanilla extract and the ground coffee and stir until cool over an ice bath. 

chill mixture thoroughly in the refrigerator. 

freeze according to ice cream maker's instruction. when it's about done, break the cookie dough into chunks and drop in. 

store in the freezer. 

double ginger sugar cookies


two cookies sit on a table. one chocolate chip. the other, a sugar cookie.

the chocolate chip looks at the sugar and scoffs. it knows that it is the front runner, cherished and beloved by all across this (great..?) nation.
it knows that people want it. and it knows that if it's anytime but christmas, it's gonna kick the sugar cookie's desserty ass.


let me lay down the law.
unless you, you pretentious chocolate chip cookie, are one of These kin, still barely warm from the oven...which you are probably absolutely not...i'm swiping the sugar cookie, leaving you on the table left to wallow.


these sugar cookies are great because they have ginger in them and then ginger again.
candied and ground.
they are simple + oomph.
i have a serious thing for ginger.


stash this recipe away, and churn them up on any random chilly day.

frost them. sandwich them. dot them with caramel puddles. leave them plain.
cooooooooookies, Yes.

don't share them with anyone dumb.


Double Ginger Sugar Cookies

2 1/2 cups all-purpose flour
1/3 cup finely chopped crystallized ginger
1 1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 large egg yolk
1 tsp pure vanilla extract

in a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda, and salt. in a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. beat in the egg yolk and vanilla, scraping down the sides. beat in the dry ingredients at medium-low speed. divide the dough in half and pat each into a round, wrap in plastic and refrigerate for at least 15 minutes. 

preheat the oven to 350. on a lightly floured surface, roll out each piece of dough 1/8 inch thick. using a 2 inch cutter, stamp out rounds and arrange on baking sheets. bake for about 20 minutes, until golden, turning the pans halfway through baking. 
right when i took them out of the oven i smashed them down softly with the flat bottom of a glass. this is totally optional. 
let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely. 


oatmeal cookies with rice krispies, coconut, pecan + marshmallow


true or false.

i feel weird and guilty about all the nothing that has been going on here in the past couple weeks. true.
i'm still figuring out my strange technology limbo situation. true. ugh.

i dropped my phone on my face again, and this time, it rather flung into my face leaving me with an actual black eye. not false.

23 was a good year. true.
23 was the best year ever, golden year for sure. false.

i've played it cool with my black eye and led some people to believe i was in a girl brawl. false.

speaking of black eyes, concord grapes brighten my day. true.


cookie dough is an artform, a raw, gooey artform.
it's an obsession, it's comfort, it's ruining my appetite for dinner.
all true.


i made these cookies with a lot of things in them.

sometimes i can't keep it simple. i don't care. i don't want to. i want to take my grandma's cookies, and make them more trashy.


rice krispies. oats. coconut. pecans. marshmallows.

thin and chewy, with a pleasant crunch from the krispies.
do you see those crispy caramelized edges? they taste like a caramelized rice krispy treat.


for me, these are as addictive as it gets.
i didn't eat the dough for breakfast with coffee. false.
i love them so much more than any plain jane oatmeal cookie. true.

and when they were all gone, rice krispy treats is the right thing to do. (true to the true.)



Oatmeal Cookies with Rice Krispy, Coconut, Pecan, and Marshmallow
adapted from my grandma

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups rolled oats
2 cups rice krispies
1 cup coconut
1 cup toasted pecans, chopped
1 1/2 cups mini marshmallows, chilled in the freezer 

preheat oven to 350 degreesF. line baking sheets with parchment paper or grease with nonstick spray. combine flour, baking soda, baking powder, and salt in a medium bowl. cream butter and both sugars til fluffy. add eggs one at a time, beating after each addition. then beat in the vanilla. add the flour mixture and beat until just combined. stir in the oats, rice krispies, coconut, pecans, and marshmallows. chill the dough in the refrigerator or immediately scoop tablespoons of the dough onto prepared baking sheets and bake for about 10-12 minutes. 


peach marshmallows + graham crackers. s'mores.


eating marshmallows right now = this moment could be even better if s'mores were to occur.
am i right y'ALL?

the marshmallows, they are peach.


not in-your-face gummy candy peach, but delightfully light, sweet, and peachy.

i plunged a few chocolate covered almonds in one corner. whatever, why not.
abstract food art! kind of..


and graham crackers. there were none to be found in my humble abode. blasphemy!
(is that a blasphemous thing? ..not reeally. i dunno, shut up.)
the graham crackers, i had zero of them. i decided, what the heck, i'll just make some. i couldn't find a good excuse not to.


to make graham crackers, all you need are some basic pantry staples. things like brown sugar and honey. this is going great.


and the makeshift s'more..
a composed mess of graham cracker peach marshmallow and white chocolate.

good. weird? sweet treat tasty. there's marshmallow goo all over my hands and i don't care.


if i did it again, i might sneak some tart lemon curd in there. i am a prisoner to the Tart.



oh, right..it must be mentioned.
*this does not fulfill your yearning for that comfortingly familiar flavor of a classic s'more.

i don't think the sandlot boys would approve of this s'more.
luckily they aren't here in this kitchen to stop me.

very lucky, because they must be old now and that'd be uncomfortable.
GET OUT OF MY KITCHEN, SMALLS



Graham Crackers
adapted from smitten kitchen via nancy silverton

2 1/2 cups + 2 tbsp unbleached all purpose flour (i used 2 cups all purpose 1/2 cup graham flour)
1 cup dark brown sugar, lightly packed
1 tsp baking soda
3/4 tsp kosher salt
7 tbsp (3 1/2 oz) unsalted butter, cut into 1 inch cubes and frozen
1/3 cup mild flavored honey
5 tbsp milk
2 tbsp pure vanilla extract

 combine the flour, brown sugar, baking soda and salt in the bowl of a food processor fitted with the steel blade. pulse to incorporate. add the butter and pulse on and off until the mixture is the consistency of a coarse meal. 
in a small bowl, whisk together honey, milk, and vanilla. add to the flour mixture and pulse on and off a few times until the dough barely comes together. it will be very soft and sticky. lay out a piece of plastic wrap and dust it with flour, then turn dough onto it and pat it into a rectangle about 1 inch thick. wrap it and chill it until firm, about 2 hours or overnight. 
divide dough in half and return one half to the refrigerator. flour a work surface evenly and roll out dough about 1/8 inch thick. use it's very sticky so flour is important. cut into rectangles, squares, circles, etc. place crackers on one or two parchment lined baking sheets and chill until firm, about 30-45 minutes in the fridge or 15 minutes in the freezer. repeat with the second batch of dough. (or freeze it to make later!)
preheat oven to 350 degreesF. bake for 15-25 minutes, until browned and slightly firm to the touch, rotating the pan halfway through to ensure even baking
Fresh Peach Marshmallows
adapted from this recipe

 3/4 cup confectioners' sugar, divided
1/4 cup cornstarch
3 1/2 envelopes unflavored gelatin
1 cup cold water, divided
1/2 cup peach puree, method below
2 cups sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites
1 tsp pure vanilla extract
drop or two of orange food color (optional)

 peach puree:
2-3 ripe peaches, diced
tbsp sugar
squeeze of lemon

 place the peaches, sugar, and lemon in the bowl of a food processor or blender and puree. strain mixture through a fine mesh strainer, and transfer to a small saucepan. cook the peach puree down to about 1/2 cup, to concentrate the peachy flavor 

 for the mallows: oil the bottom and sides of a 13x9 inch baking dish. dust with confectioners sugar. 
in a bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and peach puree, and let stand to soften. 
in a 3 quart heavy saucepan, cook sugar, corn syrup, second 1/2 cup of cold water and salt over medium low heat, stirring  with a wooden spoon, until sugar is dissolved. increase heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240, about 10 minutes. remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. 
with a standing or hand held mixer, beat on high until white, thick, and nearly tripled in volume. 
in a separate bowl, beat the egg whites until they just hold still peaks. beat egg whites and vanilla into sugar mixture until just combined. pour mixture into prepared pan. sift a few tablespoons of confectioners sugar evenly over top. chill until firm, at least 3 hours, and up to one day. 
run a thin knife around edges of pan and invert pan onto a large cutting board. loosen marshmallow with your fingers and ease onto cutting board. with a large oiled knife, trim the marshmallow and cut into 1 1/2 inch cubes. 
mix remaining confectioners' sugar with cornstarch and sift into a wide bowl or baking sheet. toss with the marshmallows on all sides. shake off the excess and store in an airtight container for up to a week. 

 and then ...

 Graham Peach Marshmallow and White Chocolate S'mores
i did it in the oven because i was too lazy to go looking for the old brulee torch. 

salted caramel brownies


bonjour, bonne nuit, bon bon!
notice some little changes around these parts?
i made a new doodle and stuck it at the top of the page. i like it! it feels new and fresh.

AND and. this blogthing is now seeyouinthemorning.com. yusss, yay!, cool.


a lot of people ask me how i got so into food.
and actually, i don't really know, it's hard to answer.

i never knew how much i truly loved food when i was younger. i was too busy laughing or crying or playing bop-it.
but my life is full of these little food memories, ones that let me realize that my love for food was always there, it was never chosen.

i used to eat lemon slices for 80% for attention, the other 20 because i liked it.

i would order penne alfredo at any restaurant that would make it, and i felt fancy doing it.

i sucked on pistachio shells because i liked the salt and the clicking noise of the shells together.

i'd make one piece of cinnamon toast and one piece with butter and jam, because i liked them both, and because couldn't decide. i'd slice them in triangles and switch off bites of each.

i remember accidentally running through a swarm of gnats while i was eating one of those giant carnival twisty rainbow lollypops. and i remember being so upset after i realized they were all stuck to it.


and box mix brownies...one of the greatest things that could happen in a day.

i remember taking a trip to the mountains, i must have been 6 or 7. a family and friend weekend gathering for skiing and snow and making fires in a cabin.
seriously, the only thing i remember vividly about that trip is licking a bowl of brownie batter, playing uno, and thinking to myself 'this is my favorite part of the trip'.

..so, yea that sounds about right.


and while i've never met a brownie that i didn't welcome with open arms, it is now, after all these years of brownies, that finally, i've found it. my brownie nirvana.

this brownie, i do believe, is the perfect brownie for me.
i know that a perfect classic fudgy brownie, left in its purest form with no trace of caramels, or fruits, or peppermint patties, is a beautiful thing.

but my perfect brownie, the one i would want probably before any other, is this one. with salted caramel. and more salt.


sea saaaalty. i go at the maldon with a heavy hand, and i stand by it.

these taste exponentially better on the second day. like seriously, a totally noticeable difference in flavors. the first night, they were unbelievably rich and chocolate intense, quite delicious, but by the next day, they were truly something to be gushed over.

the ingredients settle together, the caramel nestles perfectly into the chocolate, and every flavor sings a joyous tune without being overpowered by the intensity of the chocolate.

and then i start singing.



thank you, salted caramel brownie. thank you for your existence. i know we will spend many great years together from now until forever.


Sweet and Salty Brownie
from Baked Explorations by Matt Lewis and Renato Poliafito

for the caramel filling:
1 cup sugar
2 tbsp light corn syrup
1/4 cup water
1/2 cup heavy cream
1 tsp fleur de sel
1/4 cup sour cream

for brownie:
1 1/4 cups all purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 ounces quality dark chocolate (60-72%), coarsely chopped
1 cup unsalted butter, cut into 1 inch cubes
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temperature
2 tsp vanilla extract

fleur de sel and coarse sugar for sprinkling

for the caramel filling, combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan. cook over high heat until an instant-read thermometer reads 350℉ or until the mixture is dark amber in color, 6 to 8 minutes. Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool. 

for the brownie, preheat the oven to 350℉.
butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, salt and cocoa powder.
place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. 
turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. whisk until completely combined and remove the bowl from the pan. the mixture should be at room temperature at this point.
ddd three eggs to the chocolate mixture and whisk until just combined. ddd the remaining two eggs and whisk until just combined. Add the vanilla and stir until combined. don't overbeat the batter!  or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible. 

to assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula. drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer. 
bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs. 

remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons fleur de sel and 1 teaspoon coarse sugar.

blueberries & cream cookies


oh today, today. just another day with it's own little life details.

today's tunes of choice: youth lagoon. and elvis.

today's car living:


this backpack. i love this backpack
the old receipt stuck under the seat is typical life.
and this book. my aunt just gifted me this beauty, inspired by all things food and art. we've been rather inseparable lately, me and the book.


today's bobby pin count: 7

today's whimsy. these flowers on my walk home.



today's post-exercise snack of choice: a small watermelon. the whole thing. i can't seem to stop it with the watermelon.

today's favorite old photo:


this is michela. we started off as nextdoor neighbors at 1 and 2, where we did some hardcore playing...and we've been acting strange and awkward off to the side ever since.
michela is moving back to southern california soon.. i'm so excited i could skip.

i'm ready to jump back into some matching florals and recreate this photo.


today's indulgence: momofuku's blueberries and cream cookies.
these cookies stole my heart when i first had them in new york. and they still do.


i love them enough that i buy things like glucose and milk powder just to be able to make them myself.
crunchy white chocolate milk crumbs, dried blueberries, simple genius!


drats. only one cookie morsel left.


Blueberries and Cream Cookies
barely adapted from Momofuku Milk Bar, recipe found here too

Milk Crumbs:
1/4 cup plus 1 tbsp nonfat milk powder
2 tbsp all-purpose flour
1 tbsp cornstarch
1 1/2 tbsp sugar
1/8 tsp salt
1 1/2 tbsp unsalted butter, melted
1/4 cup white chocolate, melted

preheat oven to 225. line a baking sheet with parchment paper and set aside. in a medium bowl, whisk together 2 tbsp + 1 1/2 tsp milk powder, flour, cornstarch, sugar, and salt. stir in melted btuter until well combined. spread mixture on prepared baking sheet and transfer to oven. bake until dried and crumbly, 8 to 10 minutes. remove milk crumble from oven and let cool completely. 
transfer milk crumble to a large bowl and fold in remaining 2 tbsp plus 1 1/2 tsp milk powder and white chocolate. use immediately or transfer to an airtight container and keep refrigerated until ready to use. 

2 1/2 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 tsp salt
1 cup (8 ounces) european-style unsalted butter
1/2 cup plus 2 tbsp granulated sugar
1/2 cup plus 2 tbsp light brown sugar
1/4 cup glucose
1 large egg
1/2 tsp pure vanilla extract
3/4  cup dried blueberries
1/2 cup plus 1/3 cup milk crumbs

line 2 baking sheets with parchment paper, set aside. 
in a large bowl, mix together flour, baking powder, baking soda, and salt, set aside. in the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. add egg and vanilla and mix until well-combined. 
add flour mixture and mix until well-combined. add blueberries and milk crumbs and mix until well combined. using an ice cream scoop about 2 inches in diameter, scoop dough into balls and place about 2 inches apart on baking sheets. preheat oven to 375. transfer baking sheets into the refrigerator until dough is chilled, about 15 minutes. transfer sheets to oven and bake, rotating sheets halfway through baking until the cookies are golden brown and tops just begin to crackle, 10-15 minutes. transfer to a wire rack to cool. 



peppermint patty brownies


yesterday: day off. non-rushed morning coffee time.
then i put on my comfy jeans, my mom's old shirt with giant colorful buttons..they look like candy, it's amazing. and i've totally taken the shirt as my own.


i might have danced around a little, smeared pink lipstick on my mouth and went out into the world (venice.) to test ride sparkling good looking bicyles.

i also experienced pizzeria mozza for lunch.
gimme that mozza pizza! i love the heck out of it. THE crust, ah.


fast forward to
this morning. alarm. cereal, bites of oranges, quick!
i put on baggy jeans, pulled my hair back in the tightest knot i can muster..which is just a start really, because my hair has it's own hidden agenda.
then there's the 8 bobby pins..and still wacky hairs are springing out at random. they will not be tamed!


i put on a chef's jacket. clunky kitchen shoes. a hat. i look in the mirror and still feel like i'm a kid playing dress up. i totally wouldn't recognize myself on the street.


and then i go knead and chop and try not to ruin anything or burn my arm off. by the end of the day i'm fiending for a smoothie, a chair, and maybe some chocolate.

probably some chocolate.
definitely chocolate.


brownies are easy.
and they'll be refreshing if i stir peppermint patties in. get my logic?

chocolate and mint is such a thing..
thin mints. mint choco chip ice cream. andes mints. chocolate mint silk milk.


and these. fudgy peppermint patty cocoa brownies. i put bite size cubes of them in the olive boat. this makes me want to have a party.

they're wonderful when i'm well-rested and wearing earrings.
they're even better when my feet hurt and i appear to have been hit by a speeding bicycle.



Peppermint Patty Brownies
cocoa brownies from smitten kitchen via alice medrich

10 tbsp (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup pus 2 tbsp unsweetened cocoa powder
heaping 1/4 tsp sea salt
1 tsp pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
3/4 cup peppermint patties, halved or quartered

preheat oven to 325. line the bottom and sides of an 8 inch square baking pan with parchment paper or foil leaving an overhang on two opposite sides. combine the butter, sugar, cocoa powder, and salt in a medium heatproof bowl and set the bowl in a wide skillet of simmering water.  stir occasionally until the butter is melted and the mixture is smooth and hot. remove the bowl from the skillet and set aside to cool until it's just warm, not hot. it will look gritty at this point. (these steps should be able to be done in a microwave as well.)
stir in the vanilla extract with a wooden spoon. add the eggs one at a time, stirring after each addition. when the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for about 40 strokes with the wooden spoon or spatula. fold in the peppermint patty chunks and spread into the baking pan. 
bake until a toothpick inserted in the center comes out mostly clean, a few moist crumbs is ok, about 25-30 minutes. let cool completely on a rack. cut into squares. 
like most chocolatey things, they'll be even better the next day. 

lemon poppyseed cookies + cream cheese frosting


for all the moms,

your job is no joke. i mean, you've grown humans inside your bodies. and once us children are out of your bodies, you moms need to remember to feed us always.

you teach us language, and read us the same stories over and over, with enthusiasm.


you smother us with love, and don't mind if we barf on you.

and then, when we turn thirteen and suddenly turn on you, you still love us.


we're sorry for all those teenage angsty years. thank you for not punching us even when there was a small part of you that wanted to.

we really love you.


so this is for my mom, who taught me how to eat cookie dough like a champion. who patiently sat through "bug checks" every night before bed, rubbed my back, and asked me the 'best and worst' of my day.


my mom decided to jet off to europe, so she is there, and i am here.
mom, i know a beautiful house in the south of france is much more picturesque than this wobbly kitchen table i'm sitting at now...but i wish you could be here, if only for breakfast.


if there is anything my mom loves almost as much as her children, it's cookies.


so these are for my mom, who yells "I LOVE COOKIES" without fail, every time she eats a cookie.

they are lemon poppy seed cookies, with a twinge of almond and a light schmear of lemon cream cheese frosting. total mom cookies.


so mother, mom, mama darling...you are dear in my heart, today and always. even when i give you tude and make fun of you for leaving your keys all around town. you absolutely deserve to be on vacation, galavanting over europe without any humans whining at you. you best be living it up like crazy, dancing on cobblestones, drinking too much wine, eating too much cheese.

and when you get back, i will make you cookies, for breakfast.


Frosted Lemon Poppyseed Cookies
adapted from joanne and annie's eats

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seeds
1/2 cup unsalted butter, room temperature
2/3 cup sugar
2 tbsp lemon zest
1 large egg
1 tsp almond extract

4 ounces cream cheese, softened
1/2 stick unsalted butter, softened
3/4 - 1 cup confectioners sugar
2 tbsp lemon juice
1/2 tsp lemon zest

preheat the oven to 350. line a couple baking sheets with parchment paper. in a bowl, whisk the flour, baking powder, salt, and poppy seeds. set aside. rub the lemon zest into the sugar with your fingertips to release the fragrant oils in the peel and make a lovely light yellow sugar. in a bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 2 minutes. mix in the lemon zest and egg. then the almond extract. then mix in the dry ingredients until just combined. 

drop balls of dough onto the prepared sheets, about 2 inches apart (i rolled them a little in my hands to make them more uniform). bake for 9-11 minutes, or until the cookies are set and just beginning to brown at the edges, but not the tops. cool on the baking sheets for a couple minutes before transferring to a wire rack to fully cool before icing. 

to make frosting: beat the cream cheese and butter with an electric mixer until whipped and fluffy. add the confectioners sugar, lemon juice, and zest, and beat. taste and adjust sugar and lemon to desired taste and consistency. (i don't like frosting that is too sweet so i always start with a little sugar and keep tasting and adding a little more until it's just right)
frost and eat up. 

spiced pretzel snickerdoodles


i'm beginning to see that i have a morning routine. like an old man.

buzzing alarm. i awake. snooze it.

i zombie walk out to my corner couch spot with my computer in hand.

i go to the kitchen, make coffee. i stand with my upper body hunched over the counter, staring blankly as i wrap my head around kick-starting another day.


i search for my favorite mug hiding amongst all the other mugs, pour coffee, leave the spoon in the mug always.
wedge myself back into the couch. check internety things like email, news, facebook, blog.


sometimes i make a to-do list for the day. i add things like 'take a shower' and 'drink tea' to make the list longer so there are more things to slash off.

i also really want to eat in the morning.
..those people who claim they can't eat until 11 o'clock...i'm not included in that group. give me toast. give me cereal. give me cakes from a pan.

i only pick cereal when there are bananas. the best kind of banana has green at the top...don't disagree with me, this is my routine.


once i finish the bowl, there will be milk leftover. i go back to the kitchen and pour more cereal in because i don't like waste, and eating cereal makes me want to eat more cereal.


i seem to fall into a lot of these kinds of routines. i have baking routines too.

one of them has developed and escalated fast.
that is...
i decide to bake something, i gather my ingredients, i spot the pretzels in the massive pretzel bag. then, i contemplate if i should throw them into the mix.

more often than not, i want to.


more often than not, adding pretzels makes something better than it was before.

remember these brown butter blondies with cashew pretzel caramel? i daydream about them.


snickerdoodles are my favorite kind of cookie when i'm in the mood to eat more than 3 cookies.

the mood struck.
so i made snickerdoodles, rolled them in spiced sugar, and shoved pretzels into them.


oh ma gah. i might not be able to resist myself at all anymore. this might become a squash-pretzels-into-every-cookie-possible blog.
sorry i'm not sorry.

Spiced Pretzel Snickerdoodles
adapted from smitten kitchen via martha stewart

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
16 tbsp ( 2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

1/4 cup sugar
2 tsp ground cinnamon
3/4 tsp cardamom
1/4 tsp ginger
pinch of each ground nutmeg and clove
pretzels, large or small

preheat the oven to 375 and line a couple baking sheets with parchment paper. 

sift flour, cream of tartar, baking soda, and salt in a medium bowl, set aside. in the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. beat on medium speed until light and fluffy, about 2 minutes. scrape down sides of bowl. add eggs, one at a time, beating to combine. add dry ingredients, and beat to combine. chill the dough for at least 1 hour, up to overnight before baking. 

once dough is chilled, mix the 1/4 cup sugar with all the spices. scoop tablespoons of dough, roll into balls, and roll in the spiced sugar. place 2 inches apart on baking sheets. press the dough balls down just slightly with your palm. bake for about 8 minutes, until the cookies are puffed but still very soft in the centers. remove from oven and press a pretzel into each cookie. return to the oven and bake 2-3 minutes longer (the cookies won't brown). let cool a couple minutes on the sheets, then transfer to a wire rack to cool completely. 
makes about 3 dozen cookies


loaded peanut butter cookies. the best.


hello peoples!

i have a new goal in life. and that is to figure out a way to live at a radiohead show.

i don't think i've ever been happier in my life than i was on saturday night. stars in the sky, lights and palm trees, thousands of people who feel just as happy as you..
and music, sweet beautiful crazy thom yorke music.


coachella 2012, so sweet.  so cheery and musical.

 i know it will be one of those memories that i will look back on forever until i am old and grey and cannot remember any more.


spotlight: peanut butter cookie revival.


i think that mr yorke would be more excited by a peanut butter cookie more than chocolate chip.
of course, it'd be vegan.

these are not vegan peanut butter cookies. i'm sorry radiohead! i love you. please let me still live at one of your shows?


peanut butter cookies. loaded with goods.
goods are peanut butter chips, toasty pecans, white chocolate and dark chocolate.


not vegan. and the very best peanut butter cookies ever, i do believe.


Loaded Peanut Butter Cookies
adapted from smitten kitchen via magnolia bakery

*recipe includes my personal favorite amount/ratio of add-ins. change it up however you like it!

1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temperature
1 tbsp milk
1 tsp vanilla extract
3/4 cup peanut butter chips
1/2 cup pecans, toasted and chopped
1/4 cup white chocolate, cut into chunks (good white choc!)
2 tbsp dark chocolate chunks
 1 tbsp sugar, for sprinkling

preheat oven to 350 degrees. in a large bowl, combine the flour, the baking soda, baking powder, and salt. set aside. 
in a large bowl, beat the butter and the peanut butter together until fluffy. add the sugars and beat until smooth. add the egg and mix well. add the milk and vanilla extract. add the flour mixture and beat thoroughly. stir in the peanut butter chips, pecans, white and dark chocolate chunks. place the tbsp sugar in a small bowl. drop cookie dough by rounded teaspoonfuls into the sugar, and roll to coat. arrange on ungreased cookie sheets leaving several inches between. using a fork, lightly indent with a criss-cross pattern, but do not overly flatten. bake for 10-12 minutes. do not overbake! the cookies may appear to be underdone, but they aren't!
cool cookies on the sheets for 1 minute, then remove to a rack to cool completely. 

chocolate peanut butter ball cookies


i've been kind of a neglecter, haven't i?

i've been making some moves in my life. nothing grand, but some baby steps.
i need baby steps and extra time to wrap my brain around semi-big decisions.


i've been anxious and excited and randomly jittery lately.
yesterday was everything i love about a sunday. i needed it, a normal, slightly lazy sunday with nothing on the agenda.

we woke up, it was early. we went back to bed.


we put on warm clothes and went out. to share breakfast, two spoons, sips of caffeine.

we walked in the wind and argued while smiling. we sat in the back row at the movies. i may have teared up a little and forgot momentarily about being anxious.



we cracked pistachios, we cleaned, watched basketball.
we put eyedrops in our eyes because it just feels so dang good.


we made spiced wine, and cooked dinner.
an arugula salad with avocado, brussels sprouts, and more pistachio nuts. and swordfish.

and then it was over. we nestled into the couch crevice and fell asleep.

the only complaint i had on march 18th was that i didn't have any of these cookies left.


they are chocolate peanut butter truffle ball cookies. it's very likely that they have already caught your eye.

dear joy the baker,

hey..hi. i've kind of had a girl crush on you for quite some time..like since 2008. in my brain we're old pals and complete brainmates. i couldn't be more excited for you and yer bOOk(!!) as soon as i laid eyes on these balls, i just knew.
what i knew exactly, i don't know...but it was good.

i think you are the most wonderful. cue music (laaa thanksforthememoriesss laaaa mEOW!!) huh?swhat?sorry

love, your proud creepster friend who you've never met.


fudgy chocolate cookies. with a big boisterous ball of peanut butter. i threw on some glaze and some salt.
yes, you should make these sir.

Chocolate Peanut Butter Ball Cookies

for the peanut butter balls:
2 1/2 cups powdered sugar
6 tbsp (3/4 stick) unsalted butter, softened
6 tbsp peanut butter
few pinches of salt

for the cookies:
1/4 cup all-purpose flour
1/4 tsp baking powder
pinch of salt
2/3 cup granulated sugar
2 large eggs
2 tbsp unsalted butter
1 1/3 cups semisweet chocolate chips
1/2 tsp vanilla extract

to make peanut butter balls: in a large bowl, combine powdered sugar, butter, peanut butter, and salt. with clean hands, begin to work the mixture together. the butter and peanut butter should come together to create a stiff but pliable dough. roll dough between your palms to create 16 small walnut sized balls. place on a clean cutting board or cookie sheet, cover loosely with plastic wrap, and set aside. 
place a rack in the center and upper third of the oven and preheat to 350 degrees. line 2 baking sheets with parchment and set aside. 
to make cookies: in a small bowl, whisk together flour, baking powder, and salt. set aside. 
in a medium bowl, whisk together sugar and eggs until thick and pale. set aside. 
place about 2 inches of water in a medium saucepan and bring to a simmer. in a large heatproof bowl, combine butter and chips. place bowl over but not touching the simmering water. heat until chocolate and butter have melted together. remove bowl from heat. add the melted chocolate to the egg mixture and fold together. once entirely incorporated, stir in vanilla. fold in the flour mixture with a spatula until thoroughly incorporated. the mixture will be glossy and loose. 
spoon heaping tablespoonfuls of cookie batter onto the baking sheet, spacing 2 inches apart. bake for 10 minutes until crackled on top, but still fudgy in the center. remove from the oven and immediately press a peanut butter ball into the center of each cookie. the warmth will help meld the two together. allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool completely. 
cookies will last, well wrapped at room temperature for up to 4 days. 

totally optional glaze: powdered sugar, vanilla, and milk. + a sprinkle of sea salt. 


french toast biscotti


do bugs think that they are pets?

this room is huge and this one bug will not leave me alone...landing on my knee and flying around my space.
don't they know how annoying and gross they are?
don't they know that they're just asking to be smashed with a shoe? i'm not proud, but i'll do it.


i should not be discussing bugs right before i talk about baked goods. it's gross. what's wrong with me. i feel strange.

my decisions right now are definitely questionable. but at least i did one thing right today. french toast flavors.


never ever question french toast. (don't do it you beast.)


maple and cinnamon sugar and buttery pecan biscotti...or french toast biscotti.
call them what you will, they are a fiiine tea accompanier.


i dream of moving to london and having a daily tea time routine. and developing a slight, more intelligent-sounding accent, p'haps?


but, i'm still in city where caffeine runs through it's veins. oh and i need to wake the heck up. so i'll drink tea and act intelligent tomorrow, coffee it is!

fill up my cup. mazeltov! make biscotti. munch biscotti.

you know what to do.

French Toast Biscotti
adapted from Bon Appetit

2 cups all purpose flour
2 1/2 tsp ground cinnamon
1 tsp baking powder 
1/4 tsp salt
1 cup plus 3 tbsp sugar
6 tbsp (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 tsp vanilla 
1/2 cup pecans, toasted and roughly chopped
2-4 tbsp maple syrup

preheat oven to 325. line 2 large baking sheets with parchment paper. mix flour, 1 1/2 tsp cinnamon, baking powder, and salt in a medium bowl to blend. with an electric mixer, beat 1 cup sugar and butter in a large bowl until fluffy. add 1 egg and beat well. add egg yolk, beat well. mix in vanilla and then dry ingredients and pecans.
transfer dough to work surface. divide in half and shape each half into a 9-inch long, 2 inch wide log. transfer logs to baking sheets. beat remaining egg and brush the logs with the egg wash. bake until golden and firm to touch ( dough will spread), about 50 minutes. cool on baking sheets, keep oven on. 
mix 3 tbsp sugar and 1 tsp cinnamon in a small bowl. using a serrated knife, cut logs into 1/2 inch wide diagonal slices. place biscotti cut side down onto baking sheets. with a pastry brush, brush each biscotti with maple syrup. then sprinkle cinnamon sugar over each cookie. bake until pale golden, about 20 minutes. cool on racks. store in airtight container. 


gooey butter cookies


today was just Ugh.
i was in a major funk for the better half of the day.

energy level Low, confidence level loow, do your ears hang level LOW. mood level bleeeeeh.

FUNK.
somedays that's just the way it goes.


finally the sun was going down and i found myself standing in the kitchen chopping vegetables to the mamas and the papas.

hmm, this is rather lovely, i said to myself.. surely the activity to lift me out of funktown.

.
.
then i sliced my thumb really awesomely while chopping the chilies. Of course the chiles!

burning and blood and stinging all at once. yes, wonderful!

whatever you do just don't touch your eyes. do not touch your face, and absolutely NoT your eyes.
(comma i said to myself)

two minutes later, and where would i be but crouching my head under the faucet and hosing down my eye (and face, let's be real).

this episode, as you may have guessed, sent me into a deeper funk.
funk code level orange.


during these types of extremities, cookie dough is absolutely allowed, nay encouraged!

but i don't want you to eat too much cookie dough that you get sick and nauseous and grow to resent me.

Hence, gooey butter cookies.


from the moment i read about these, i couldn't get them out of my head. they were described as being somewhat like baked cream cheese frosting.
done.

these are not your average cookies. the texture is like whaaaat?WHOA.that's awesome.
a cookie dough lover's cookie at its finest.

puffed and gooey,
speckled with vanilla bean seeds,
rolled in powdered sugar,
and they distract you from realizing you were in a bad mood.


and now this despicable day has come and gone and i'm totally gonna forget about it. i will wake up tomorrow content, refreshed, and joyful.

and if i'm not, gooey butter cookies for breakfast!

Gooey Butter Cookies
recipe by Mathew Rice of Nightwood Restaurant 
barely adapted from lottie and doof (i also halved the original recipe)

2 1/4 cups flour
2 tsp baking powder
3/4 tsp salt
1 8oz package  cream cheese, softened
1 stick butter
1/4 - 1/2 vanilla bean, seeds scraped (optional but wonderful!)
1 1/4 cups sugar
1 egg
1/2 tsp vanilla extract
confetioner's sugar for rolling and dusting

stir together the flour, baking powder, and salt. set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, vanilla bean seeds, and sugar together until fluffy. add the eggs and vanilla extract. 
incorporate the flour mixture. chill for at least 30 minutes. 

preheat oven to 325. scoop roughly 1 ounce balls and toss in the confectioner's sugar. place on a baking sheet lined with parchment, a couple of inches apart. bake until they spread and puff slightly, about 12-16 minutes. they will be really soft in the center. if they start to brown, they've gone too far. cool to room temperature. 

*refrigerate and serve cookies cold out of the refrigerator...these cookies are said to taste much better cold than warm. 
mm cookie doughy.