Lime Curd Cornmeal Cookies.

LimeCrud2 LimeCurd3

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 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.

Ruge2 Ruge3

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.