For the broken hearted! Or the people who have had a rough few months on The Tinder.
These cookies are dedicated to my former single self who sort of hated Valentine’s day and would vom a little bit when she’d see cute couples at Whole Foods buying groceries to cook dinner with each other. So much side-eye but only because I was really lonely and isolated. Looking back I should’ve learned to enjoy that time so much more.
There’s a good chance that you’re giving me stroooong side-eye right now.
Yes, girl. In cookies. I didn’t exactly invent this idea but I have been seeing white and red miso being used in “hip, cool” bakeries so I figured I’d give it a go.
They add a lot of rich nuttiness to cookies, think peanut butter or almond butter. This cookie almost tastes like it has a mild nut butter in it rather than miso but not really. It’s hard to describe, but I will say it’s very savory. It goes SO well with white chocolate. And the salt just takes it over the edge.
Yesterday I showed a lil’ sneak peek on the Instagram and a lot of ppl were like WHITE MACADAMIA! And I was like well…sorta.
And they sort of remind me of them but more interesting. Remember when you’d go to the mall, eat a Mrs. Field cookie and look at lingerie in Victoria’s Secret and go to The Gap. I miss those dayz!
I actually always dreamed of getting those cookie cakes with my name written on them but then when the time came, I could never make the sacrifice because I LOVE CAKE.
I’m currently watching Little Women over and over with a million blankets over me. It’s legit cold in LA, like, maybe colder than New York and other parts of the east coast. WEIRD! But I’m not complaining, I love it, please continue this, LA.
Not sure if you noticed but it’s December and the world has been taken over by gingerbread houses and buche de noels and hot toddies. I’ve been out of town for the past few weekends so the next few days are my first time heading into to holiday soirees.
If you, too, are looking to make something chill and delicious, here are some options:
To kick things off on this chill Wednesday, let’s start with some fun event news! This Saturday I’ll be at Eat Boutique in Boston hosting a wreath-making workshop and eating pop tarts and signing books. Please come! The wreath-making workshop is $30 and you’ll walk away with a wreath to hang on your door!
These cookies were the thing that my mom had to hide from me after she she her weekly grocery shopping. She’d always buy a bag or two and by the next day they were usually GONE. All that was left were those little crinkle-y white liners they came in.
Cookie season! It’s my favorite time. Glittery lights, appetizers galore, ugly sweaters that are warm and cozy…and cookies! So many cookies! This past weekend I’ve been in Portland for a mini vacation with Josh. We’ve been eating our way through the city, while shivering because we live in California. I’ve enjoyed every minute of it! Enough about Portland (I’ll talk more about later), let’s talk holiday cookies!
These cookies are a simple shortbread cookie with homemade nutella in the center, which has been on my tomake list for a very long time. For this post, I teamed up with my favorite blender in the entire world, the Vitamix S55, which is slightly smaller than the big one you’re probably used to seeing. I actually favor this version because it’s smaller and more compact
but even though it’s teenier in size, it still is very powerful.
It makes the smoothest of soups, the most delicious smoothies and the best nut butters. The cookies begin by roasting the hazelnuts until they’re fragrant and dark brown. The smell from the hazelnuts smell like Christmas.
When they cool down a bit, the hazelnuts are transferred to the Vitamix where they’re ground up. Using the tamper, guide the hazelnuts towards the blades; the tamper is designed to never touch the blades. After blending for 2-3 minutes, you will have a really smooth and creamy nut butter
I have a fun weekend activity for you. Here it goes:
1. Throw a bunch of dog treats in the air and scream “IM MAKING IT RAIN!” And then see your dog freak out and run around trying to eat them as quickly as possible.
Don’t have a dog? No biggie, here’s another fun weekend activity: Make fortune cookies.
I first had intentions of making these fortune cookies REALLY dark. Think Cards of Humanity but with fortunes. People are sensitive on the internets, I have found, so I kept it one-hundred, as they say.
Who was your favorite Sesame Street character? Go on…I’ll wait.
I feel like this says a lot about you. Bert & Ernie fan? You probably appreciate good friendship. You like a Bonnie to your Clyde.
Oscar the Grouch your favorite? You’re probably a half glass empty kind of person and you like it that way. That’s ok, you’re safe here. I actually love negative people.
Big bird? You’re probably an annoyingly positive person. I’m more like Big Bird, I guess. I annoy myself daily.
My favorite was Cookie Monster. I’m not kidding. I actually have my old Cookie Monster stuffed animal, that’s stained and gross, which I have had since birth sitting in my current closet. I could never throw it away, though it should probably go to the dry-cleaners.
It should be no surprise that I loooove cookies. Love. One of my favorite chocolate chip cookie recipes I’ve ever created has no butter in it. That is a very, very bold statement, but it’s absolutely true. I’m very enthusiastic about these cookies!
A few months ago I had the pleasure to create and write a bunch of recipes for LouAna Coconut Oil. While I would definitely say I was a coconut oil fan before taking on this job, I was an even bigger fan after.
But let’s get back to these cookies because they’re important. The recipe begins like most cookie recipe start: by creaming together the fat (in this case coconut oil) with brown sugar and white sugar. I added a bit of rolled oats because I love the texture they add to cookies. And dark chocolate chunks make these cookies feel lil’ more grown-up.
I can honestly say that these don’t taste like you’re making the right choice, but you are.
Just promise me you will eat them with a side of milk. Whether it’s cow’s milk, almond or some other hippie milk I haven’t heard of, then that’s fine too.
For this chocolate chip cookie recipe and more, hop on over to here.
It’s that season when time moves at lightening speed, when all I want to do is sit around wrapping presents and listening to George Bailey monologues…all while eating cookies.
If any cookie will become your main bish this season, let it be the brookie, please.
It’s a cookie that tastes like a brownie! It’s chocolatey yet thin and light, there are walnuts and you can eat like 15 and still feel great. (Probably not.)
I didn’t come up with the clever lil’ name of brookies all by myself, Whitney did and she actually got it from some British beauty YouTuber she was watching so basically it just goes back to that old adage that no idea is original and it’s all just recycled stuff.
I’m not really sure what’s up with me but for the past four months I’ve been on a brownie kick. I’ve tried sooo many mixes at the store and all of them are kind of a bummer. They have way too much leavening, the cocoa powder doesn’t add enough chocolate in there and the texture always seems to be a bit off. But I want to like a mix. I do. I can understand why people love them. I can literally have mediocre brownies in the oven in like 5 minutes. Pretty remarkable.
Luckily these don’t take too much longer than 5 minutes, maybe 10 minutes?
I used fancy chocolate but honestly you don’t have to. Chips are totally fine. Just not Trader Joe’s chips because they seize and they’re the absolute worst quality chocolate. But Ghiradelli, Nestle, Whole Foods brand, all ok.
These cookies took me a good minute to get right. I’m not going to bore you with what went wrong every single time, but let’s just say I kept putting the batter in the freezer to chill, only to find that less wait time (no freezer time!) yielded the best cookie.
It’s a win-win situation.
I’m not a big milk drinker. Never had the stuff at dinner like all my friends growing up, but these cookies NEED milk. At the very least a glass of water. They need something to quench the thirst because they’re rich and chocolaty and salty and sweet. AHH! And there are walnuts.
Walnut Chocolate Brookies (Brownies + Cookies)
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 16 cookies
2 tablespoons unsalted butter
8 ounces semi-sweet chocolate, chopped (if chips, no need to chop)
2 large eggs, room temperature
1/2 cup white granulated sugar
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup walnuts, chopped
Maldon sea salt flakes, for garnish
Preheat the oven to 300 degrees F and line 2 baking sheets with parchment paper. To a medium bowl, set over a saucepan of simmering water, add the chocolate and butter; allow to melt and then stir until smooth, about 5 to 7 minutes. Set aside to cool slightly.
In the bowl of a stand-up mixer, using the paddle attachment, add the eggs and sugars. Beat until the powdered sugar is completely incorporated and the color of the mixture turns a light yellow. Add the vanilla and salt. Next, with the mixer on low, add the reserved melted chocolate and mix until completely incorporated. Scrape down the sides of the bowl and then add the flour and baking powder. Scrape down the sides once more and give it one last mix. Lastly, fold in the walnuts. The mixture will resemble more of a batter than a dough. It should be shiny and wet.
Using a #20 ice cream scoop (essential two heaping teaspoons worth of batter or 2 ounces), drop mounds of dough, spacing them about 2 inches a part. If the mound doesn’t seem like it will spread into a perfect circle, don’t be afraid to shape it with your finger. I did this and was glad I did. Transfer the baking sheet to the oven for 5-7 minutes, until the cookies appear crackly and wet in the center and slightly puffed.
Leave the cookies on the baking sheet to cool, about 10 minutes, and then using a very thin spatula, such as a fish spatula, move the cookies to a cooling rack. Repeat with the remaining dough/batter until all the cookies are baked. Sprinkle the cookies with sea salt for garnish. If you’re transporting the, be sure to put a sheet of parchment between stacks since these cookies do like to stick together a bit when you piled them.
This recipe works best with a silicon baking sheet. If you're using parchment, be sure to get under the cookies with a thin metal spatula, such as a fish spatula.
1. Apparently I can get five hours of sleep and be totally fine the next day, which basically means I’m turning into my dad. I think as you get older, you need less sleep. (I have no idea if this is actually true.)
2. If I follow a dog on Instagram, and then MEET the dog in person, it’ll instantly make my week. I was driving down the street, on my way to get a smoovie, when I drove right past Arrow the Corgi. Of course, I spotted him because I spot all corgis, rolled down the window like the psycho that I am and was all like, “Is that Arrow the Corgi?!?!”
3. Lastly, I learned that the only thing better than a cookie is a big ass cookie the size of my face. Also, walnuts. They so belong in a gigantic chocolate chip cookie.
I’d like to tell you the reason why you should make this is because it’s easier (no scooping out dough), but let’s be honest, scooping out dough isn’t the most labor-intensive thing in the world.
I think this cookie is cool because it’s gigantic; it’s impressive and really it’s just kinda fun.