coconut macaroons for #passover #alicemedrich

coconut macaroons for #passover #alicemedrich

this is happening. #happypesach #yeahthatsright #apoundofbutter

this is happening. #happypesach #yeahthatsright #apoundofbutter

rosemary & ginger chocolate chip

rosemary & ginger chocolate chip

the search continues…

here is part 157 of my 100,000 part series: The Perfect Chocolate Chip Cookie Quest. and so the eternal search continues.

found this lovely recipe on one of my favorite blogs, Love & Olive Oil. at its core it’s a simple chocolate chip cookie recipe, although on L&OO it has three types of chocolate and is also probably stuffed with something, because that’s just how they roll. me, I like to keep it pretty simple. I ended up adding some dried lavender for a little extra something special.

not bad, right? the best thing about this recipe is that you don’t even have to chill the dough before you bake it. it’s just mix, scoop, bake, eat. that easy.

here’s my updated version:

  • 1 cup (2 sticks) salted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounces (about 2 3/4 cups) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 10 oz chopped chocolate
  • 1 tablespoon dried lavender flowers
  • flake sea salt (such as Maldon), for sprinkling

Read the original recipe & the rest of the directions here.

there is much work to be done, but I consider this one a real success.

the ultimate spring salad

what better way to spend a beautifully summery Sunday afternoon than going to the farmer’s market to get inspired?

as part of my ongoing salad series, I thought I’d take it to the next level with the most jam-packed, epically delicious salad of all time.

I didn’t build that up too much, did I? 

OK, good.

as an added bonus, I wanted to let you in on my salad process. the above picture features Step 1: Throw Everything in a Bowl.

Here’s Step 2:

Add Some More Stuff.

ta-da! you are all now certified salad masters.

this salad is a combination of farmer’s market scores from today, and random small amounts of leftovers from the fridge. it features the following melange of ingredients:
mixed greens, strawberries, blueberries, snap peas, radish, broccoli, roasted beets, roasted shallots, roasted carrots & toasted almonds. the dressing is creme fraiche*, lemon, honey, pea shoot pesto, zaatar, salt & pepper.

the real key to salad making a la foodmuse is to think about flavor, then texture, and to base it all on whatever the heck you happen to have on hand. that’s what keeps it interesting - otherwise I’d never eat a salad in my life. for serious.

so think spring thoughts & embody them this week. sending sunshine your way…

*I recently botched a batch of creme fraiche, but the result was still delicious, although a bit less firm than expected. this is what I used in the dressing.

Neko Case could literally sing any lyrics in the entire world and I would still think it was the most beautiful thing I’ve heard, ever.

Louis CK basically came out as a feminist. shi*t got real, ya’ll.


Who are you kidding, you’re not even working anymore. —Lars

good thing it’s Saturday.

Tags: endless fun

buckwheat banana cookies

rainy Saturdays call for baking treats at home, even more than normal Saturdays do.

and so. looking in my fridge and pantry, most cookie-making supplies are intact and plentiful. except for the fact that I used my last egg yesterday. 

and so, a quick search revealed this recipe, which requires no eggs and also doubles as breakfast! oh yeah, and now I’m 1 and 2/3 cups closer to using up my 25 pound bag of buckwheat flour. small victories, folks.

I didn’t have any chocolate beacuse I ate it for snack a few days ago. I decided to swap that out for freshly grated ginger and diced apple. I also used a cinnamon and clove spiced simple syrup I made months ago in place of the maple syrup.

the batter mixes up quite dense with 100% buckwheat flour, but the baking soda helps poof them up in the oven, and the banana provides a wonderful texture. not to sweet either. these totally qualify as “healthy” enough that they count at mealtime and I can eat as many of them as I like. 

pro tip: the cookies don’t spread in the oven, so you can pile them onto the baking sheet. this is a very quick recipe for that reason, as I only have one Silpat and two oven racks. less time spent baking means more time spent watching the rain fall & sipping ginger tea.

banana buckwheat cookies. recipe up on the blog soon #rainyday #baking #wheatfree #vegan

banana buckwheat cookies. recipe up on the blog soon #rainyday #baking #wheatfree #vegan