All posts tagged cookies

Windmill [Speculoos] Cookie Ice Cream + Windmill Pie Crust Crumbs.

windmill [speculoos] cookie ice cream + windmill cookie pie crumb.

Part two of the pumpkin almond cake-tacular: the toppings. More specifically, windmill cookie ice cream and windmill cookie pie crumb. I hope you chilled your ice cream makers like I told you, because here. we. go.

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feast magazine, september 2014: prickly pear margarita cookies.

feast magazine, september 2014: prickly pear margarita cookies.

Prickly pears! Less weird than you think, people. Have you had them? If I think about it, I’ve probably seen them skulking around my grocer’s “exotic produce” section for years now. Considering what my grocer deems “exotic,” it almost definitely means you can find them in your area; if you live in California, the Southwest, Michigan (I swear) or Florida, chances are high you’ll wander by them at some point. They may not always look like the google search I know you just did for “images: prickly pears” – those swollen, burgundy orbs are what you’d find if you lived next door to the cacti which produce them – but give them a chance no matter color they are. Continue reading →

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double dark chocolate-dipped fresh mint ice cream sandwiches.

double dark chocolate-dipped mint ice cream sandwiches.

Things this post has in common with my spinach turkey burgers post:

1. both are sandwiches.

2. both have delightfully green middles.

And that is where the similarities end, friends. Because this is a post about maybe the most refreshing thing you will make and subsequently inhale all summer long.

Probably all year long. Continue reading →

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feast magazine, february 2014 [part one]: black walnuts.

black walnuts.

So: black walnuts, otherwise known as the nut I was tasked with creating recipes around for this month’s Feast magazine: let’s talk about them. When I was asked to do a feature article on black walnuts, I was obviously elated: me? write a feature? Yes, please: I would love that. I am honored. I am utterly geeked out by your request yes I will do it. But then it dawned on me: black walnuts?

I know nothing about black walnuts.

Now, you could argue here that my entire columnist life is centered around ingredients I largely know nothing about until I work with them for the magazine, but that’s 1 recipe: this time, they were asking for a full writeup and 6-7 recipes. Add to that the direction to balance sweet to savory and make it all winter-centric, and you get one nervous writer.

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feast magazine, january 2014: passion fruit + raspberry curd.

feast magazine january 2014: passion fruit-raspberry curd.

Can we pretend like it’s January yet? Because I’m ready for the new year. I feel like collectively we may be a little worn out from the December holidays (and I’m throwing Thanksgiving in there also, because it was basically in December this year also) and are anxious for the new year to begin. I’ve already made (some of) my new years resolutions – some for myself, some for this space here – and am ready to set those plans in motion. Yesterday, I managed to move an entire room of furniture and exorcise all the clutter demons which existed in the space, and I feel so good inside because of it. Granted, some of that clutter now exists in other rooms, but I’m getting there. Baby steps. Continue reading →

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oatmeal cookie pies + ginger coconut filling.

oatmeal cookie pies.

American Thanksgiving is a week away, and I’ve been thinking about our menu. Rather, I’ve been making gigantic, multi-page lists of recipes I want to make and then realizing that since I’m NOT having 150 people over for dinner, that I’d better whittle it down. Seems as though this year, I’m wanting to go heavy on the vegetable offerings, and I like the idea of a sophisticated appetizer or two, but there’s been one aspect of the meal I’ve given nary a thought to: dessert.

Is it me, or does Thanksgiving just seem like The Required Pie Holiday? Pie everywhere, all the time. Does anyone make cake or cookies for Thanksgiving? We never have. Certainly pie is wonderful, and probably steeped in tradition, but who’s to say we can’t veer off that path a little bit? And I mean more than just turning a pie into a tart, friends: I mean actual un-pie-like desserts. Continue reading →

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cranberry + orange milk crumb cookies (a spin on the momofuku blueberries + cream cookies.)

cranberry + orange milk crumb cookies.

Because I can’t just leave well enough alone.

For whatever reason (and I’m still trying to figure this out), there’s been a reigniting of my love of Momofuku things. Perhaps it’s because I originally received the cookbook as a Christmas present two years back, and it’s that time of year again. It could also be that because of the Just One Question project, I’ve been thinking about how this blog started, and the Momofuku recipes I made for it really took off and helped shape this space into what it is now. I consider the Momofuku tutorials and projects I’ve done here as one of the major milestones in learning who I am as a cook and baker, so playing with these recipes again is probably just a natural progression.

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tiny party hats and cream cheese frosting.

party hats and cream cheese frosting.

So, let’s talk hats for baked goods. You saw them at the Wee One’s birthday this year, and everyone seemed to really enjoy them. I liked them too; not only for how cute they were, but how easy they were to construct. Lots of us have storage bins filled with decorative cupcake holders: remember that one New Year’s Eve party that you just had to have glitter holders? Or that baby shower you threw? Or the adorable holders you found and you just knew they’d be great in photos? Those cupcake holders. And those are basically all you need. Continue reading →

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dear library: day three (I made you sugar cookies.)

piece of cake sugar cookies.

Dear Library,

I don’t love to admit this, but there was a time in my life that I didn’t think I needed you; I was wrong about that. After high school, and a few half-hearted attempts at college classes, I thought maybe living my life was way more important than learning things from books. I kept working full-time; no college for me, at least not at that point. I was burned out, needed a break, and if there was one thing I was sure of, it was that I had zero ideas about what I really wanted to do with my life.

Looking back, I don’t think that was a bad move on my part. I still don’t understand how most kids know at the wee age of 18 what they want to do with the whole rest of their time on the planet. Some do: I have a friend whom I’ve known since middle school who always wanted to be a veterinarian, and she is – you guessed it – a veterinarian now. But it seems like most kids have roughly the same idea of their future at 18 years old as they did at 8, when their hearts were set on being astronauts or race car drivers. Continue reading →

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hamantaschen with peach-rosemary + raspberry-basil jam.

hamantaschen with peach-rosemary + raspberry basil jam.

Confession: I like to know how to do things. This probably comes as no surprise to you, seeing as how I typically blog about how to do things like putting a crazy-tall layer cake or rolling out the perfect pretzel-shaped cookie. Also, I’ve noticed that the internets are awash with people feeling frustrated about things not working for them, and that bothers me; if I can, I like to help sort things out.

Some of you think I must be so kind, to spend all this time and energy on projects. Others remark on my seemingly limitless patience. I would love to tell you that I focus my efforts on undertakings out of the goodness of my heart, but people, that would be fiction. For what you see here is not necessarily patience, but rather a compulsive drive to know how to do things the best and the ability to ninja-focus until I get it right. It’s a little about learning, but it’s a lot about knowing lots of things. I like to master something, and I like to say “I know how to do that;” it’s just that simple.  So, sainthood = over, let’s get on with how to make some  excellent hamantaschen. Continue reading →

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