I’m obsessed with sour cherries. So obsessed, in fact, that I bought two buckets of them last year when I went to Door County. Initially the second bucket was for my mom, but, um, sorry mom… I kept them for myself.
I’m finally about half-way through with the second bucket, mostly due to this tart. The original recipe calls for raspberries, but thanks to my favorite blog in the whole wide world, Smitten Kitchen, the idea to use cherries was introduced to me. I made it for my dad’s birthday (in September–yeah, I’m behind), and it was so good I ended up making it again for a family party a few days later.
Still not convinced? On my dad’s birthday I brought it with me to my brother’s bar, Rootstock, and after sending a few slices to the kitchen, the sous chef came over to our table just to tell me how amazingly delicious it was. Score. Continue reading
Yeah, I went there.
It’s the end of August. As fall quickly approaches, you will soon be exchanging the time you spent all summer going to street festivals and drinking margaritas at 3 in the afternoon for quiet nights in, and if you’re anything like me, whiskey. And chocolate.
As a baker, I know that the majority of what I make is already considered an indulgence for most of you, but this recipe also contains a strong hint of gluttony that I’m not even going to try to hide. It will be the perfect treat to share with friends and family on those special nights in. Remember–no more bathing suits ’til next summer. Are you with me? Continue reading
Oh wow, it’s been a month, eh? Looks like I got a little behind! There’s been a lot going on — which I know is no excuse as we’re all busy — but incase you’re interested I’ll fill you in.
I got a new job! At a bakery! It’s going great, thank you for asking. It’s right up my alley and I feel like I’m learning a lot. I’m currently interning and will send more updates along the way. Continue reading
Tomorrow is Valentine’s Day. A day that is over-hyped by many, dreaded by most, and yet still a lovely day for some. I’ve spent many o’ Valentine’s Day drinking wine with my girlfriends and eating Fannie Mae trinidads that my mom buys me each year. And it’s been lovely indeed.
First and foremost, I wish you all a very happy New Year. I hope that yours was filled with as much champagne and soul music as mine was, if you’re into that kinda thing.
I’m sure you’re wondering where the heck I’ve been for the past, ahem, month (and some change). Well, long story short my very old, cranky, SLOW MacBook finally gave out on me right after Thanksgiving. From what I’ve gathered it isn’t salvageable, but I’m saving it for my father who is a stickler for the belief that “everything can be fixed.” With that said, I’m now blogging to you from my new laptop! It’s much faster and shinier and smarter and faster and so many more things. Oh, and did I mention it’s faster? Yeah? Ok, good.
So on to this recipe. Lately I’ve been obsessed with re-creating classic treats. For example for Christmas I made candy assortments as gifts and the crowd favorite was the homemade peanut butter cups. I’ve also been playing with the idea of Almond Joys, but now the holidays are over so no one will eat them. I can’t wait for January to be over. These cookies I actually made back in November when everyone was still stuffing themselves with sugar and butter-laden goods I created. This was actually one of two desserts offered that night. So even though it’s January, I’m still sharing the recipe with you. There’s gotta be someone out there that will make them. Or at least you can just look at some food porn for a bit while you snack on celery. Deal? Ok, there. Now everybody’s happy.
Here‘s the recipe I used from Sea Salt with Food. Please disregard the fact that her photos are 14,000 times better than mine (approximately).
I have lots more coming up soon, so stay tuned!
Your first impression of these cookies is probably like most everyone that saw them in real life: “Why are they shaped like hatchets, you creep?”. Well, on the day that I made them I thought it would be more obvious, being that it was Halloween and all. Hatchets are scary! Halloween is scary! It totally makes sense. Plus, it was a perfect opportunity for me to use one of the awesome cookie cutters my friend Natalie got me for Christmas last year.
Still, no one got it, making me look like a total weirdo. This isn’t uncommon, just a little unfortunate.
Last week my friend Miquel came to visit from Spain. The two of us met when I was studying abroad in Barcelona and he was the R.A. in my dorm. Back then we weren’t as great of friends as he was always upset with me for finding wine in my closet or staying out too late. I was in Spain (and college) – give me a break. Fast forward 2 years later and we are much better friends considering I’m not threatening his job for the sake of a couple glasses of Rioja. It’s working out quite well.
So during his time in Chicago, what did we do, you ask? No, we did not go to the top of the Sears—ahem, Willis—Tower. No, we did not ride the Ferris wheel at Navy Pier. One thing we did do, though, is make cupcakes. Yes, I said cupcakes. They don’t have these things in Spain.
Ok, yes they do–but my friends Claire and John are getting married (heyo!), and their engagement party was one of the nights that Miquel was in town. Miquel also shares a love for baking so we made them these delectable brown butter and hazelnut cupcakes with chocolate ganache. Yes, I did say brown butter, hazelnut, and chocolate.