These are not your usual chocolate chip cookies. These are more like truffles, rich and moist inside with a delicate crust outside. You will need a lot of chocolate but you won’t regret it. I first saw the recipe just the other day on my friend Kathleen’s wonderful blog Nurturing Life, and because I was in the mood of baking that afternoon, gave it a try. I was very much pleased with the result and anyone to whom I gave these cookies – to a few co-workers at my and my husband’s workplaces – agreed that they are the most […]
“Most people are mirrors, reflecting the moods and emotions of the times; few are windows, bringing light to bear on the dark corners where troubles fester. The whole purpose of education is to turn mirrors into windows.” — Sydney J. Harris
Did you know that latkes have a Middle Eastern origin? They are an Ashkenazic Hanukkah specialty, but of course could be eaten at any time of the year. They are “truly marvelous and a good way to start any meal, or to accompany roasted beef” says Yotam Ottolenghi in his cookbook Jerusalem written with his friend Sami Tamimi.
Before all the blues and whites are gone from our garden and the neighborhood, here is a small sampling of these beauties. Asian pear flowers, bluebells, trillium, blue violets, more Asian pears, blue periwinkle ground-cover, our plum tree tucked in between two houses, forget-me-not, and my absolute favorite – poet white daffodil.
When does anyone who works full time have the time to make a sweet breakfast – like baking scones – from scratch? On a Sunday morning, for example. And even though making scones is an easy baking skill, the luxury of not feeling rushed is very beneficial to your well-being.
No doubt about it – this is my signature pastry. I baked it sooooo… many times both for festive and everyday occasions, so by now I am quite fast when forming the little crescents. It is a traditional sweet pastry in many European nations made with a light yeasted dough and ground walnuts or ground poppy seeds as rich filling. I like how they are not uniform in size – at least not in the way how I make them – and also how some might have a little bit more filling than the others. It is a little bit […]
It started with the pinks and yellows, followed by the whites, blues, and some reds. The colors in our garden and in the neighborhood say everyday – spring is here.
Recently I’ve been thinking a lot about how to make the most out of my days. Realizing that everything we go through in our lives lead us to the priceless moments of living, we should focus on not missing them. And we shouldn’t make our lives complicated.
For a simple soufflé-like pancake that could be served with cinnamon or vanilla sugar, yogurt, fresh fruit or compote of your choice, both for breakfast or as dessert, this recipe is simple, easy to make, and quite versatile.
White snowdrops and purple hellebore from its shady location in our garden nodding to the incoming spring. Bright clumps of silky crocuses joining in the welcome.
“As human beings, our greatness lies not so much in being able to remake the world […] as in being able to remake ourselves.” — Mahatma Gandhi
You can say good bye to boring oatmeal, if you cook it with a little twist. I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013. Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.