I have a confession to make: I absolutely, positively can’t stand Mariah Carey’s silly, saccharine “All I Want for Christmas Is You.” Earth-shattering, I know. But there are few songs that fill me with rage deep enough to make me threaten to leave a party. I don’t know what it is. It’s just so — happy. And catchy. It’s in my head as I type this, threatening to overpower my vocabulary with generic, candy-coated truths. I mean, the sentiment is nice. The sentiment of the lyrics I generally agree with. I don’t need Santa to bring me toys either. I just want the love of my life. And cookies. Lots and lots of cookies. But I’ll be singing the praises of these deliciously perfect mint mocha crinkle cookies in the deliciously dark key of F minor.
Month: December 2015
Gingerbread French Toast
When I was a kid, every once in a while my mom would treat us to something extra special: French toast for dinner. Simple. White bread, dredged in egg wash, fried in butter, dusted with granulated sugar, and cut into squares, like a checker-board. It’s the way her mom used to do it when she was little, and it’s probably the way I will if I have kids of my own. The crunch of the sugar on top of the bed of golden bread was unbeatable. Now that I’m older — well, I still let other people make French toast for me. And my goodness can my fella make French toast. He takes his time — makes sure the bread is perfectly soaked (not too little, not too much), and perfectly cooked at just the right temperature — and just knows intrinsically how to flavor it just right. But one day we wondered: what would it be like with ALL the spices? What if we made Gingerbread French Toast? Continue reading →
Nutella-Filled Brioche Donuts
Happy Hanukkah! For the first night of the Festival of Lights, we went to my parents’ house, and I was planning on just making my good ol’ apple cider donuts. But then — I can’t say it was guilt. But I wanted to be true to my Jewy roots and dance in oil. Alight buttery balls of brioche dough, to puff, rise, and brown, showered in sugar as they cool. And fill them — not with jam, because I still just can’t do jelly donuts, but with Nutella. Because of course.