It’s December. The tree is up, the menorah is candle-ready, and it’s cookie month. C is for cookie, that’s good enough for me — as long as they’re not those overly sweet, unbalanced confections that are so common at the Christmas cookie swap. If I’m going to eat my weight in cookies for a month, they’d better not give me a nauseating sugar headache. So let’s make some beautiful little treats that not only have the traditional heart of the holidays, but also have some balance. Who’s with me?
Two years ago, when we were going gluten-free out of fear that the fella may have inherited his mom’s celiac disease, we also happened to be staying here in NYC for the holidays. I tried to bring as much Christmas spirit into the apartment as I knew how — surprised him with a decked-out tree, bought some baubles, and tried my hand at gluten-free, dark chocolate peanut butter blossoms. Did you know you can make cookies without flour? Any flour at all? And that they will just melt in your mouth? It’s a thing, and they’re amazing. You could probably call these peanut butter meltaways. Two years later and with wheat flour once again a very prominent feature in our lives, I’m still making them. Continue reading →
We are less than nine days away from the Philadelphia Marathon start line, and along with the nightly marathon-based dreams (some of the nightmare variety) comes the depressive restlessness, the feeling of helplessness in the face of the marathon taper. We curtail our miles and our intensity in the last few weeks to rest and repair our micro-torn muscles, catch up on sleep, and get our twitchy legs itching to go on race day. It’s a necessary evil; evil only because the nerves that we baste with long tempo runs are dried out and frayed by the forced hiatus of intensity. When something stressful completely unrelated to running creeps into my comfort zone, I’m now thrown into disarray, reduced to tears by the tiniest infraction (like, say, a torn pie crust). When they say that running is a drug they’re really not joking.
Enter the candy monster. Or, more specifically, these chocolate pumpkin spice clusters. Truth be told, I spent a good many hours the other day/night working on what I hoped would be the perfect apple pie, and just couldn’t get myself to do it all over again the very next day when I realized it still needed modifications. Well, that, and there’s still one more slice of pie that needs to be eaten before I can use the pie plate again. That’s where simplicity comes into play. Continue reading →
I’ve been dealing with a bit of writer’s block this past week. I’m not quite sure what’s gotten into me, but it’s been butting heads with deadlines, leaving me stressed out and needing to just get in my kitchen and get my hands dirty without worrying what to say about whatever’s coming off my stove or out of my oven. In fact, the first sentence here was the only thing on this page for hours after I excitedly, and successfully, baked and tasted what could be the greatest thing ever to come out of an oven anywhere ever. Hyperbole? Maybe. But come on now, say this with me: chocolate, peanut butter, banana bread.
Yes, you read that right. And it’s the thing that’s putting words back on this page. Last March, Deb Perelman of Smitten Kitchen posted a recipe for what was, at the time, the greatest quick bread baked in New York City: double chocolate banana bread. I followed her instructions to a tee then (not even realizing that the cocoa I was using was, as she directed, in fact Dutch-process cocoa — but we’ll get to that later), and was in love. Last week was a food blogger lovefest, and just days after meeting Joy the Baker, I had the honor of meeting Deb and the great Melissa Clark of the New York Times at a WNYC event at the Greene Space in lower Manhattan. Again: two incredibly personable people who just want to make good food and share it with the world. I was inspired, but I still couldn’t write.
Continue reading →
There are some desserts that are “anytime” treats – anytime of the day, anytime of the year – and most of them, obviously, involve chocolate. I know, on a 95-degree day, some of us might prefer a fruit sorbet to a heavy dark chocolate gelato, but I think we’re all in agreement that that gelato would still be mighty refreshing. Cookies, obviously, fall into this category. Especially that supreme being of all that is good and sweet in the world: the mighty chocolate chip cookie.