Thursday, March 21, 2013

Gooey Cinnamon Squares

From the Smitten Kitchen Cookbook via David Lebovitz

Monday, March 11, 2013

Maple Bacon Biscuits

From the new Smitten Kitchen cookbook.  Mind blown.

Monday, September 24, 2012

Thursday, April 26, 2012

Overnight Oats

Oatmeal and muesli just had a baby.

It's celebration time.

Blueberries, walnuts and blackberry jam are invited. 

You know what makes this party extra special? Breakfast is ready in 30 seconds.  Not an exaggeration.  I'm more than a little obsessed.  I had this every morning when I worked in New York over the winter.  It's delicious, healthy and kept me feeling full for hours. Get on this.

Saturday, April 21, 2012

Lavender Shortbread Cookies

I had a currant scone for breakfast.  And a biscotti for lunch.  You might say I'm on a baked goods rolllll.  What the heck.  Let's make these shortbread cookies for dinner and call it a day. 

Lavender is good.  Lavender is great.  When you cook with it, the oil gets all up in your fingertips and makes you smell delicious for days.

And these cookies. Oh, these cookies.  I used lavender in baking for the first time when I made these nom-tacular scones. No time to rant about how great those were. Time to tell you how awesome these little shortbread cuties are.  They're buttery and almost cake-like.  They're delicately sweet, and the lavender and whole wheat flour give them a great depth.

The original recipe says that it makes about 50 cookies.  Awkward.  I certainly did not make 50 cookies.  I suppose you could...but who really needs 50 whole cookies?!  I strongly urge you to sample these guys when they are still in the dough phase.  Makes much more sense.

Fact:  I used the cap of a Pam can as a cookie cutter.  And a wine bottle as a rolling pin.  A+ for effort over here.