November 14, 2014December 27, 2014 by Rachel Sally

Better Late

“Your problem is you are too busy holding onto your unworthiness.”

Ram Dass

It must seem as if I’ve fallen off the face of the earth, or dived to the depths of the sweet, cold ocean only to resurface, gurgling and apologetic, every fortnight.

Autumn has blown right past this blog.
Thanksgiving is right around the corner, WHAT!?
It’s not that I don’t have things to complain about, good lord you know it’s not, but that I don’t have time to type up my complaints.

Far easier to light a few million candles and wallow about when given a moment of free time.
Actually, most of my free time is spent doing more work. (Note: this definition of “free time” only applies to UChicago students.)
Yes. Yes indeed, I’m ready for Thanksgiving, people.

Sometimes I feel guilty for setting certain things aside while my life continues on its hectic hurricane path.
Plenty of people juggle it all, balancing this or that on all ten fingers and their nose, too. (see: This poor puppy.)

But I’m not them. And for me, trying to stay on top of things in one part of my life means sacrificing in other places.
I promise this space will never be my sacrificial lamb.
I will always come back.
I promise to bring good food and real talk and always, always love.

As life changes, so does my relationship with my family, my friends, my readership.
But they are always constants. I know that.

Big hugs and kisses! Thank you for reading my blog. Thank you for your appreciation for this space.

Big bundt!
I’m jumping back on the pumpkin bandwagon.
It’s been far too long, and I’ve been eating pumpkin pancakes too often to not share a treat here of the same nature.

This is a great cake for the hollydaze.
It’s easy easy easy, and saves marvelously.
It’s chockfull of spices, reminiscent of gingerbread, with a punchy lemon glaze to awaken your tastebuds from the sugar- and fat-overload that is soon to come.

The cake itself is moist, spicy, and perfect for nibbling on with a cup of tea.
Lemon and gingerbread are one of my favorite combinations.
Lemon and anything, but you know that already!

P.S. it has been snowing here.
Winter is coming.

(What, that’s not an appropriately cheery way to sign off?)

Dairy Free Pumpkin Bundt Cake with Lemon Glaze
cake portion adapted from Taste of Home
makes 1 10-cup bundt plus 3-4 muffins

ingredients:
for the cake:
170 grams (1 1/2 sticks, 6 ounces) Earth Balance butter
60 grams (1/4 cup) coconut oil
500 grams (2 1/2 cups) sugar
1 teaspoon kosher salt
3 tablespoons molasses
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 eggs
420 grams (15 ounces,1 standard can) pureed pumpkin
360 grams (3 cups) flour
2 teaspoons baking soda

for the glaze:
zest of 1 lemon
juice of 1 lemon (~3 tablespoons of juice)
tiny pinch salt (1/16 of a teaspoon)
1-2 cups confectioner’s sugar, or as needed

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a 10-cup bundt pan very well (you may want to have some muffin liners in a muffin tin as well, for extra batter).
Place Earth Balance and coconut oil in a stand mixer fitted with the paddle attachment and beat on high for 3 minutes.
Scrape the sides of the bowl and add sugar, salt, molasses, and spices.
Beat for a full 5 minutes on high speed.
Scrape the sides of the bowl and add the eggs.
Beat for 3 more minutes, until very fluffy, light colored, and smooth and shiny.
Stir in the pumpkin part-way (leave some unmixed).
Place the flour on top of the batter, then the baking soda on top of the flour; mix on low speed to combine.
Scrape the sides of the bowl to ensure the batter is homogeneous, then mix for 1 more minute.
Pour into prepared pan, scooping extra batter into the muffin tin.
Bake for 60-70 minutes, until a tester comes out completely clean (the muffins will be done in 18-20 minutes, so check on them early).
Allow cake to cool for 10 minutes, then turn out of its pan onto a cooling rack.
Meanwhile, make the glaze.
Zest a lemon into a bowl, then get all the juice out of it that you can.
Add the salt and begin adding the powdered sugar 1/4 cup at a time, while whisking to prevent lumps.
The glaze should have a thick consistency, similar to honey or molasses.
Add powdered sugar as necessary to reach this consistency (if you go too far, add 1 tablespoon very hot water and whisk), then use a spoon to pour over the barely-warm cake.
Allow cake to fully cool and glaze to set.
Serve at room temperature.

December 14, 2013January 10, 2014 by Rachel Sally

Let It Snow

Delicately blue light streams in through the windows as snowflakes fall, soft and silent, to nestle in with their brothers and sisters blanketing the earth.

Fragrant pine fills the house, as the scent of sweet spices wafts about, luring passerby into the kitchen.
The ornaments jingle as they are lifted onto the tree, one by one, until it is full up with a motley myriad of memories in the form of handmade popsicle stick and Elmer’s creations and childhood photos, as well as jewel toned orbs and sparkling glass shapes.

It’s the most wonderful time of year…

Cheery holiday music blasts through my speakers.
Mittens, hats, scarves, and boots are donned to brave the cold.

That is, when one ventures out of the delicious warmth of a cozy bed.
There’s nothing better than sleeping in a soft, pillowy bed in a cold room, snuggled deep into goose-down comforters and blankets.
There’s nothing worse than stepping out of said bed in the pale, wintery morning light onto freezing cold hardwood floors.
Wool socks, please.

I love winter. I love the holiday season. I’m home home home for three full weeks. I’m delirious with happiness.
Sleeping in my own warm bed, showering with water pressure, yadda yadda yadda all that stuff I mentioned during Thanksgiving.
Only, this time, I get to enjoy it thoroughly, not rushed and harried.

I have so many ideas floating through my head of what to bake; it’s all consuming.

Cakes, pastries, and so, so many cookies.
So much holiday cheer to bake into little yummies, so little time!

Of course, that’s most of what I’ll be gifting this year! Everyone loves cookies… And I love making them. I promise you many recipes to come.

However, since everyone and their mother have been making gingersnaps lately, I made gingerbread.

Soft, spicy gingerbread. Sandwiched with tart cranberry compote and bright, tangy lemon curd. Covered in a thick blanket of creamy mascarpone frosting, and decorated with a few sparkling cranberry ornaments.

This would be a beautiful and jaw-dropping addition to a Christmas party/dinner/celebration.

Happy winter! Keep your ovens turned on, y’all.

Gingerbread Cake
makes a 2 layer 6-inch cake
cake portion adapted from Joy of Baking

ingredients:
for the cake:
2 cups (260 grams) flour
1 teaspoon baking soda
scant 1/2 teaspoon kosher salt
1 1/2 teaspoons ginger
1 teaspoon cinnamon
big pinch ground cloves
pinch cardamom
pinch coriander
pinch ground pepper
pinch nutmeg
1/2 cup (115 grams) unsalted butter
1/2 cup (105 grams) brown sugar
2 eggs
1/2 cup (120 grams) molasses
1/2 cup (120 grams) kefir (substitute yogurt or buttermilk)

for the cranberry compote:
3/4 cup cranberries
1/2 cup sugar
1/4 cup apple cider

for the lemon curd:
3 tablespoons plus 1 teaspoon (50 grams) lemon curd
3 egg yolks
1/4 cup (50 grams) sugar
1 tablespoon butter

for the whipped mascarpone frosting:
2 cups (450 grams) mascarpone
1 cup (110 grams) powdered sugar
2-4 tablespoons (30-60 grams) heavy cream

for the sugared cranberries:
1 cup (240 grams) water
1 cup (200 grams) sugar
1 cup cranberries
1/2 cup (100 grams) sugar for dusting

directions:
Make the sugared cranberries:
Heat the water and first measure of sugar together in a sauce pot until sugar is dissolved.
Allow to cool and then place the cranberries into the sugar syrup.
Allow to sit overnight, or at least 5 hours.
Drain the cranberries and allow them to sit for 10 minutes to become slightly tacky.
Place the second measure of sugar in a bowl and place the cranberries in the bowl.
Shake around so that all of the cranberries are covered in sugar.

Make the cake:
Preheat oven to 350 degrees F.
Grease and flour 2 6-inch round pans.
Whisk flour, baking soda, salt, and spices together.
In the bowl of a stand mixer, cream the butter and brown sugar together for 3 minutes until light and fluffy.
Scrape the bowl and add the molasses and eggs; cream until the mixture is homogeneous (will be liquid).
Add in the kefir and stir to mix.
Add the dry ingredients and stir to mix.
Pour the batter into the prepared pans and bake for 22-25 minutes, until center is springy and cake is fragrant.

Make the cranberry compote:
Place all ingredients in a deep pot and bring to a boil.
Allow to boil until all of the cranberries have burst and the sauce has thickened considerably.
Cool completely before using.

Make the lemon curd:
Place the lemon juice in a small sauce pot and heat until simmering.
Whisk the egg yolks and sugar together well while the lemon juice heats up.
Once the juice is simmering, quickly whisk in the yolk/sugar mixture and continue to whisk and heat until the curd has thickened enough to leave a trail on the back of a spatula.
Allow to cool completely before using.

Make the mascarpone frosting:
Whip the mascarpone until very fluffy and light.
Sift in the powdered sugar and beat while streaming in 2 tablespoons of cream.
If the frosting is too thick, add 2 more tablespoons of cream, or as needed.

Assemble the cake:
Carefully split each of the layers of cake into two.
Place a dot of frosting on your cake stand or board and place the first layer onto the frosting.
Spread 1/3-1/2 of the cranberry compote onto the first layer.
Place the second layer of cake onto the first and spread with almost all of the lemon curd.
Place the third layer and spread on almost all of the remaining cranberry compote.
Top with the fourth layer and frost with the mascarpone frosting as desired.
To smooth the frosting, run a slightly hot knife over the surface of the cake.
Decorate with sugared cranberries and chopped pistachios.

June 22, 2013September 13, 2013 by Rachel Sally

Spectrum

Remember how I said that people like to shove cookie butter into every dessert imaginable?

Well then, this swap of cookie butter for peanut butter should come as no surprise to you.

Cookie butter cups!

The only problem with these is that the cookie butter mixture for the middle has to be formed into little patties- if it were more liquid and pourable, the little cups would have even tops, just like the peanut butter cups we all know and love.

A lumpy top is but a small price to pay for these.

The dark chocolate combines with the spices to give two or three perfectly creamy and balanced bites from each confection. (and then you reach for another… and another…)

Bonus? They’re super quick and easy to make.

(I tempered my chocolate, which takes a bit longer, but feel free to add a teaspoon of shortening and a teaspoon of corn syrup to melted chocolate to make an approximation!)

This is a peanut butter cup. This is a peanut butter cup on drugs…

Speculoos Cups
makes about 9
adapted from the Little Kitchen
ingredients:
1/4 cup speculoos spread (make your own!)
1 1/2 tablespoons butter
pinch of salt
1/4 cup powdered sugar
about 2 cups dark chocolate, tempered (or see approximation above)
directions:
Put cookie butter and butter in microwave and heat in 30 second bursts until melted.
Stir in salt and powdered sugar until a thick paste forms.
Set out 9 cupcake liners and drop about a teaspoon of chocolate into the bottom of each.
Form small patties of speculoos mixture and nestle them into the chocolate.
Finish each cup by filling it with chocolate until the patty is covered.
Allow to set by placing in the freezer or fridge, then unwrap and enjoy!

June 20, 2013September 13, 2013 by Rachel Sally

Spectacular

Just the name of this dessert gives me the goosebumps… Hello, lover.

This should be a sin.

This probably is a sin.

Gooey. Biscoff. Butter. Cake.

Wait. I went even further.

Gooey. Biscoff. Brown Butter. Cake.

Good Lord have mercy on my poor, poor soul.

Speculoos cookie butter is blended into cream cheese and eggs, augmented with sugar, and poured over a brown butter cake base, then baked until barely set.

When you cut into this (first you have to endure the agony of a multiple-hour cooling period), the filling oozes and sticks to the knife and by Jove, you know you’re in for a treat.

It’s subtly spicy, and so creamy.

It’s decadent and delicious.
I packaged this up and sent it with my mom to her office.
In her words, people “freaked out.”

It’s called a gooey butter cake, for Pete’s sake, what do you expect?

This was part II of the speculoos series on this here blog.
There’s still more to come.
Praise Yeezus.

P.S. I graduate today… If all goes well, I’ll post about that soon enough. Weird.

Gooey Biscoff Brown Butter Cake

adapted from Bake Your Day, via Confessions of a Cookbook Queen

ingredients:

for the cake base:

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 egg

1/2 cup (4 ounces, 8 tablespoons) butter, browned

2 tablespoons milk

splash vanilla extract

for the gooey layer:

8 ounces cream cheese

2 eggs

1 teaspoon vanilla

1/2 cup Biscoff (make your own!)

16 ounces powdered sugar

directions:

Preheat oven to 350 degrees F.

Grease a 9×13 inch pan.

Make the cake base: whisk flour, sugar, salt, and baking powder together, then add in the butter, milk, vanilla, and egg.

Whisk very well to combine, then press into the bottom of the prepared pan.

Make the gooey Biscoff layer: beat cream cheese on high until softened and fluffy.

Add both the eggs in and beat on high until mixture is lightened in color and homogeneous.

Beat in the Biscoff and vanilla.

Mix in the powdered sugar, making sure that everything is combined and there are no lumps.

Pour over the cake base in your pan and bake for 35-40 minutes, until the top is puffed and shiny and the edges are set.

The interior of the cake will continue to cook, so it should still be jiggly when you pull it out of the oven.

Allow to cool completely before cutting into the cake.

June 19, 2013September 13, 2013 by Rachel Sally

Speculative

These cookies are wholly counterproductive.

Welcome to the first installation of uses for your homemade speculoos spread (other than ravaging it with a spoon).

Basically, we made cookies to make cookies.

Oh, my lyfe.

These cookies are similar to peanut butter cookies, but they use cookie butter (can we just appreciate that for a minute?) in lieu of the traditional nut butter.

They’re big and soft and they make perfect sandwich cookies when pressed together with some dark chocolate ganache.

I’m telling you, these are not gingersnaps.

Stop trying to make them gingersnaps in your head.

They’re not. I did it too. Trust me.

They’re more like lightly spiced peanut butter cookies.

Make them and you will appreciate this sentiment.

You will also be annoyed that you had to make cookies, grind them up, and then make cookies again. It’s worth it my dear.

(Also, any excuse to pull out my Swedish pearl sugar is worth it.

Let me just say how obsessed I am with this stuff. It’s like sprinkles. Addictive.

I actually prefer it over the larger, coarser Belgian pearl sugar, but you could theoretically coat these in the Belgian stuff, although it will add a lot more sweetness and crunch.

You could also sub regular or turbinado sugar, but you’ll get less crunch.

I’m starting to think you could also coat these in sprinkles and then you’d have sprinkle Biscoff cookies and whaaa that’s a trap I’m getting out okay bye.)

Biscoff Cookies
adapted from Baking Bites
makes 6 large sandwich cookies
ingredients:
4 ounces (8 tablespoons, 1/2 cup) butter
1/4 cup sugar
1/2 cup packed light brown sugar
pinch each cinnamon, ground cloves, and ginger
scant 1/2 teaspoon kosher salt
1/2 cup Biscoff (make your own!)
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
swedish pearl sugar, or turbinado sugar, for rolling
for the ganache:
1/3 cup dark chocolate chips
2 tablespoons heavy cream
directions:
Preheat oven to 350 degrees F.
Line 2 sheet pans with parchment paper.
Beat butter on high until fluffy and soft, about 1 minute.
Add in the sugars, spices, and the salt and beat on high until all of sugar is dissolved and mixture is very light in color and shiny and not-gritty in texture, about 3 minutes.
Scrape the sides of the bowl and add in the egg and vanilla extract.
Beat for 3 more minutes.
Scrape the sides of the bowl and add in the Biscoff and beat for 1 minute.
Scrape the sides of the bowl and add in the flour, baking soda, and baking powder.
Mix just until homogeneous, about 1 minute.
Using a large cookie scoop, or an ice cream scoop, scoop out 12 cookies.
Gently roll them in the pearl sugar, making sure to coat all parts of the cookie.
Bake for 9-10 minutes, until puffy.
They will look very underdone and will still be extremely soft in the middle; they will look somewhat uncooked in the very center.
Allow to cool on the sheet pans; the cookies will decompress and retain their softness, but the residual heat will ensure that they are not raw.
Once cooled, make the ganache.
Microwave the chocolate chips and cream together until the chips are mostly melted; do this in 30 second bursts.
Stir to combine and finish melting the chocolate.
Spread between two cookies and sandwich them!

June 18, 2013September 13, 2013 by Rachel Sally

Specialty

Have you spent much time on the (food) blogosphere in the past, oh, say, year?

If you answered yes, you can pretty much skip down to the recipe.

Because you’ll want to make it. I just know it.
Ready?
Okay, I made some Biscoff spread.
AKA speculoos spread, AKA cookie butter.
But… I made it from scratch.
Starting with the cookies.

Speculoos (speculaas) cookies are lightly spiced, buttery, brown sugar cookies that are typically found in Belgium, Germany, and the Netherlands, where they are important while celebrating Sinterklaas’ (Sint Nikolaas, St. Nicholas) feast.
They’re tinged with nutmeg, cinnamon, pepper, cloves, ginger, and cardamom, but much less so than other gingerbread cookies.
The brown sugar really shines through the gentle spices.

Speculoos spread is basically ground up cookies with oil.
And people love that s&!#.
Obsessive love. To the extent that Trader Joe’s speculoos nearly went extinct.
Probably because people shove this stuff in EVERYTHING.
Pies, cookies, brownies, candies, their mouths.
Basically, spread it on bread or crackers or cookies or a spoon, then
eat.

Obviously, I had to make some myself.
(By the way, you can’t taste the peanuts or nutella at all; the tahini adds a certain richness and spiciness that is very difficult to pinpoint or detect. These three spreads keep the cookie butter emulsified with a proper texture.)
Then, I had to stick it in EVERYTHING.
Look out ahead, because everything in the foreseeable future is speculoos-related.
Yum.

Faux-Speculoos Spread

cookie portion from Eat the Love

ingredients:

for the cookies:

1/2 cup (1 stick or 113 g) cold unsalted butter
1/4 cup + 2 tablespoons (75 g) white granulated sugar
3/4 cup (165 g) packed dark brown sugar
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1 1/2 teaspoon pure vanilla extract
1 large egg
1 3/4 cup (235 g) all purpose flour

to assemble spread:

pinch of cinnamon and cloves

scant 1/4 cup (50 g) coconut oil

6 tablespoons canola oil

1/4 cup half and half

2 tablespoons nutella

2 tablespoons peanut butter

1/3 cup tahini

directions:

Preheat oven to 350 degrees F.

Cream butter on high until softened and fluffy. Add in the sugars, baking soda, salt, and spices, and cream for at least 3 minutes, until fluffy, lightened in color, shiny, and completely smooth.

Scrape the sides of the bowl and add in the egg.

Beat on high until fully combined and fluffy, 2 more minutes.

Scrape the sides of the bowl.

Add in the flour and mix until homogeneous, about 1 more minute.

Pinch off balls of dough and flatten them- they’re going to be crushed up, so don’t bother making them perfectly evenly sized or shaped.
Bake for 8-10 minutes, until golden and fragrant.

Remove from oven and let cool completely.

Place all cookies into a food processor and process with extra cinnamon and cloves until finely pulverized.

Add the coconut oil, half and half, and canola oil, and process until mixture is wet.

Add in the nut butters and nutella and process until mixture is a very smooth paste.

Store in the refrigerator for up to 1 week.

June 16, 2013September 13, 2013 by Rachel Sally

Pitter Pater

Happy Father’s Day!

Especially to my wonderful father, who is currently in London.

(I know. He missed out on father’s day. I shouldn’t be baking him anything!!)

Shout out to you, Pops!

Father’s day seems to be about doing classic flavors in a new way…

Last year was an Elvis cake, based on the famous friend banana and peanut butter sandwiches that the King loved.

This year, I made knockoff Little Debbie Oatmeal Cream Pies. You know, the ones you remember from your childhood. Soft, squidgy, filled with marshmallow and only slightly spicy.

My dad loves soft, chewy oatmeal cookies, and I know he likes OCPs.

When I found Stella of BraveTart’s recipe, I knew I had to make them.

The cookies aren’t exactly intuitive in the making, but once you bite into one, you know exactly what they’re supposed to be. They taste amazingly similar to the store-bought, factory-processed cookies, but fresher and better, and slightly more complex as well.

I had to ship these internationally to my dad, and I’m just hoping that they get to him on time, before he leaves to come back to America.

If they don’t, it’s his loss, right? That’s what you get for ditching your kid on Father’s Day.

Just kidding. I love you, Daddy, and miss you even more.

I hope you like the cookies.

Head here for the full Oatmeal Creme Pie recipe: these are dead ringers for the real deal OCPs.

The ingredients list is a little strange and involved, but it’s totally worth it.

Also, be sure to take your cookies out after exactly 8 minutes: they should be completely puffy and really soft- practically not baked at all, just warmed. Once you take them out of the oven, they will fall and become very chewy and soft, just the way they should be.

December 1, 2012September 13, 2013 by Rachel Sally

La Neige et Le Gingembre

“I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.””

― Lewis Carroll, Alice’s Adventures in Wonderland & Through the Looking-Glass

Big, fat snowflakes fall onto rosy cheeks, as collars are turned up against the creeping cold and whispering, wintry winds.

Winter is coming; there is no denying it.

Granted, she may be a season of malaise, but winter has an undeniably ghostly beauty.

Driving through the countryside, the dark allure of this season is illuminated; weak beams of sunlight stream through lavender clouds, lighting upon endless fields of dead crops, standing proud and tall against the frost; upon lustrous evergreens and silvery deciduous trees, between which the ground is laid bare, the soft carpet of needles giving way to hard cold ground only at the edges of the forests.

Pillowy white snowflakes litter the ground, remaining there for only an instant, before melting into the earth.

Cet hiver serai beau- de ça je suis sûr; je peux le voir maintenant, même au début. Même si vous n’aimiez pas la neige, vous pouvez apprécier la beauté de ce saison froid.

These cookies are perfect for cozy winter snacking. Not that I would know anything about that…

Actually, I’ve been up to my ears in ginger cookies for the last week. I’ve been in hot pursuit of ones that were chewy and soft; anti-gingersnaps, as it were. I ended up with many, many, many gingersnaps. Delicious? Absolutely. Soft? No. Rock hard Crispy.

All the trials boiled down to these cookies. They are perfection.

They are filled with warm spices, and just enough heat, which has the edge taken off by sweet, mellow molasses. Their crinkly, sparkly and sugar spangled outsides remind me of ice crystallization. Soft on the inside, with a slightly crispy, chewy outside, these are a wonderful addition to any winter cookie recipe repertoire.

I may or may not have also added them to my winter breakfasts. But you didn’t hear that from me.

Giant Sparkling Ginger Molasses Cookies

adapted from Chow

ingredients:
2 1/4 cups flour
2 teaspoons baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons cinnamon
1 1/2 tablespoons ginger
pinch cardamom
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 1/2 sticks unsalted butter
1 cup tightly packed light brown sugar
1/4 cup molasses
1 egg
1/3 cup granulated sugar

directions:

Preheat oven to 350 degrees F.

Cream butter and brown sugar and salt together until fluffy and no butter chunks remain. Add in molasses and spices and beat until incorporated. Beat in egg. With the mixer off, dump in all of the flour and baking soda. Pulse the mixer on and off a few times so that flour doesn’t go all over everything, then mix until the dough comes together and everything is homogeneous. Divide the dough into 14 portions (I use a 3 or 4 tablespoon ice cream scoop), and roll into balls. Spread 1/3 cup sugar out on a sheet of parchment or wax paper. Roll the balls in the sugar until coated. Space them out- 6 per bakers’ 1/2 sheet (standard cookie sheet size) and squish slightly with the heel of your hand. Bake for 20 minutes, until fragrant and tanned. Check often once they get close to being done- you want their bellies to remain soft!

La Pêche Fraîche

Category: molasses

Better Late

Let It Snow

Spectrum

Spectacular

Speculative

Specialty

Pitter Pater

La Neige et Le Gingembre