Lime Curd Cornmeal Cookies.

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I know what you’ve really been missing has been…cookies. Enough with these sauces, you say! Enough with the dips, you cry! Enough with the cured salmons and the beer and the weird little faux-gaucamoles! Where is the butter?

My roommate is a baker, which mean that there is, and always will be butter. Especially the best, cultured, salted, most delicious butter in the world. (This one.) But butter is in the food as well. Like these Lime Curd Cornmeal Cookies. They’re cute and delicious. Head over to here, to see what we’re up to.

Chocolate Coconut Trail Mix.


You know this time of year, when the days are still short, the weather is cold in a way that keeps you inside with a warm cup of tea and a blanket, and you’re just waiting for spring. But this time of year is also one of my favorite times of year because it is an actual, honest-to-god cookie season. It’s Girl Scout Cookie season, and it comes but once every 365 days. (As seasons tend to do…) Sometimes, I celebrate by turning the most perfect of all cookies (debate me on which one if you’d like, but I’ll say that chocolate, coconut, and caramel always wins), the Samoa, into ice cream.

But since I can’t eat ice cream all day, mainly because it wouldn’t survive the subway trip, there are other ways to pull out the very best of the Samoa cookie, the chocolate, nutty coconut, the crunch and the sweetness and turn it into an all-day, everyday sort of snack. Trail mix is one way. And with this chocolate coconut trail mix, you really get a bag full of something you can haul around. On the subway, to the dinner table, at the movie theater…man. If you had problems with limiting the amount of Samoas you consume, I actually recommend against this snack. But if you’re daring and strong of heart and stomach and not particularly prone to sugar rush, the recipe is here.


Chunky Lolas.


When you’re in a great food city—and for some seemingly coincidental reason, I always seem to be living in a city that’s built around food—some of the best recipe inspiration can come from eating out. Whether it’s a skillet of goat cheese and caramelized onion biscuits or banana peanut butter Elvis cupcakes, from sweet to savory chances are a restaurant near you is serving up something amazing.

How does that saying go…imitation is the sincerest form of flattery? That most certainly applies in cooking. To recreate a recipe at home, you have to have loved the original enough to go without a guide, putting yourself and your guests in a highly risky situation. Ingredients could be wasted, pans could be ruined, you could be left hungry and more than a little sad. That dramatic “throw the pan in the sink” move you’ve seen acted out in television and movies? Yup, that could happen.

So why even bother? Because with a little careful measuring and research into similar recipes, you can come up with that perfect restaurant or bakery dish at home. And better yet, whatever you make at home can be tailored to your tastes. Which means chives in the biscuits and however much frosting you want on that cupcake. (A lot. Like a tower.)


There is a bakery in Boston, a bakery where absurd things happen and the entire menu reads like my dream cookbook, if only my dream cookbook came without recipes and was just pictures. And was also interactive. Because you could eat the pictures. Flour is the name, and while it’s infamous for a certain sticky bun, there are plenty of other ridiculous creations begging to be eaten straight out the oven with a glass of milk. Like these Chunky Lola cookies. With coconut, nuts, and huge chunks of chocolate folded in, they’re essentially the exotic version of the best chocolate cookie. For lovers of Mounds bars, they are perfect.

Another reason I recreate some of my favorite restaurant and bakery goods at home is simple: I cannot live everywhere at once. Right now in NYC, I can go out and get a Brooklyn blackout cake or a macadamia nut turtle bar from the Two Little Red Hens. (There is a god.) But that means that malasadas, gruyere donuts, and any Flour good has to come from my kitchen. As far as developing recipes goes, cookies are relatively simple. Also a bonus: making a batch of Chunky Lolas means you can have 24 cookies, without having to carry them out of the store…

Continue reading “Chunky Lolas.”

Chocolate Walnut Rugelach.


The holidays are back and with them, butter, sugar, spice and truly, everything nice. It’s not my fault I get them mixed up though? Brisket and rugelach for Christmas? Sounds about right. After all, if it’s wrapped in a cream cheese dough, it really fits in with any and al holidays. Because really, what’s better for a rainy holiday morning than something rolled and filled with a ground chocolate and spices?

Oh yeah. Sticky buns rolled with cinnamon and sugar. Babka baked through with chocolate and topped with streusel. I guess I have a thing for rolling and filling pastry.

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Woops. You’ve caught me. Once a year Christmas rolls around and with it, something baked and well…rolled. The best part—aside from pure and absolute deliciousness—is that a rolled pastry is always more impressive and looks like more work than it actually is. 30 cookies later, you don’t know how you ended up with such cute little cookies. And then you turn around and half of them are gone.

How did that happen?

Recipe on the following page.


Continue reading “Chocolate Walnut Rugelach.”

Snowflake Spice Cookies.


Hello rain, I’ve been missing you. To be honest, I’ve been missing snow. You know, that light dusting of powder across everything. But since it’s above freezing rain, you’ll do. Any excuse to stay inside and bake cookies. For those of us that really do follow through, and bake on every possible occasion (*cough) the cookies can take their toll. Or rather, the butter, sugar, and little bits of chocolate that find their way in. So occasionally —and only just occasionally— I mix it up. A little applesauce here, a little less sugar and butter over there. In my belly.

Cue pillowy soft, cakey applesauce spice cookies. They’re not pretty, that is until you drizzle and sprinkle. And then they’re practically spiced snowflakes, perfect for rainy weather that just shy of a snowfall. Recipe lives here.

Breakfast Cookies.

Something terrible happened. Something life changing.

I came to the realization that I can’t, everyday, eat cookies, pastries, cakes, and the likes for breakfast. Six days a week, fine, pastry and butter-filled heaven. But seven days a week? That’s just too much sugar for breakfast.

I know, I shed a couple tears too.

Ah the responsibilities of growing up. Limiting yourself to six pastries a week.

I making big adult strides as it turns out.

But since cookies and sweets for breakfast are really a phenomenal thing, the best thing perhaps to start off a day alongside a cup of coffee. And so I give you…fat-free(ish) cookies. What’s more, they’re made with beans.

Of course, they’re not totally fat free. Because even in my new adult state, I couldn’t bake up a batch of any kind of cookie without chocolate chips and an egg or two. Sorry, but that’s just a couple steps too far.

Absurd you say, bean cookies sound ridiculous. But here’s the thing, as far as a cookie-hybrid goes, as far as trying to eat a ‘healthy’ cookie instead of something loaded with, you know, butter, these are pretty darn good cookies. They’re studded with loads of chocolate, raisins, and walnuts and glossing over the fact they’re sans fat for the most part, they taste of everything an oatmeal cookie should be. Cinnamon, vanilla, the rustic texture of oats. They’re good cookies, especially warm and with a cup of coffee. True, they are not the full-fat cookies you love and crave, but they’re delicious as a healthier breakfast. What’s more, they’re good for you, as far as cookies go. Protein-filled with loads of flavor.

If eating beans hidden in my cookies means I can eat cookies for breakfast, that’s something I can get behind. Of course, I understand if this whole healthy episode has traumatized you, dear readers. Never fear, while I’m eating these healthy cookies at least a couple times a week, there are still those (couple) days a week when I’m eating full-fat, sugar drenched, and frosted things at well. As it turns out, I’m not quite ready to act like an adult at every breakfast.

Recipe on the following page.

Continue reading “Breakfast Cookies.”

Snowdrop Cookies.

As it’s 80 degrees outside consistently day to day now, it’s time to retire cake for breakfast. It’s officially the end of spring, or summer if the sky would have us believe and while cake is appropriate for cold weather breakfast, cookies are the new hot thing for endless summer days.

One day, yes, all my teeth will fall out. Most likely earlier than average, considering the amount of sugar going into my breakfasts. But that day is not now, or even later this week and thus, it’s cookies for breakfast.

A little chocolate here, bittersweet and white together, combined for a perfect brownie-like bite. Counteract the richness with a healthy dose of pristine powdered sugar and hello Snowdrops.

It’s summer outside but in the cookie jar, it’s only winter. Snowdrops, or chocolate crackle cookies, are one of those lovely baked goods that are more impressive in appearance that one would expect, considering how easy they are to make. A little rolling of the dough, a powdered sugar bath and voila! Snowdrop cookies by the dozen.

Eventually I suppose, I’ll have to sit down and make a real breakfast. One with flax, orange juice, and maybe some wheat toast, a breakfast that is lacking in large quantities of sugar. There’ll be no sugar in my coffee, no cookies in sight. But hey, I’m about a month off from the end of school. I think a couple cookies are in order.

Recipe on the following page.