Browned Butter Chocolate Chip Cookies

This post will be short and sweet.

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I have one question for you.

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Why would ANYONE go through the painful trouble of making caramel

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…When they could just brown butter and put its nutty, caramel-y wonderfulness in every baked good known to man, instantly making it five million times better?

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Chew on that. And on these lovely Joy the Baker cookies. Continue reading

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Cinnamon Blueberry Tea Cakes

I’ve got a food blogger conundrum.

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(This is a weird situation to be in, since I’m still sort of bemused that I can call myself a food blogger at all.)

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Anyway, here’s the question: What should I do with all this food!?

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I mean. Don’t get me wrong. I definitely had these cinnamon blueberry tea cakes for lunch. And I love sharing goodies at Anthropologie each month.

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But there’s only so many cakes I can eat, only so many cookies I can bring in to work, only so many cupcakes I can pawn off on pals… only so many friends I physically even see in a week!

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Should I mail goodies to faraway friends? Organize reader treat swaps at local coffee shops? Offer sweets to a random commenter? Donate to charity? I don’t have endless money to spend on postage, and who knows if anyone from Milwaukee I don’t already know even reads this little blog (introduce yourself, Milwaukeeans, for goodness’ sake!). Plus, I’m pretty sure charities usually only accept canned goods or at most treats made in a pristine kitchen with no cats running around underfoot.

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So: What do you all think? What do you do with extra food when you bake it? What do you think I should do with these goodies?

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And lastly, does anyone want these extra tea cakes!?

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Tasting Tuesdays: Honey Drop Cookies

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Can I toot my own horn for a second?

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Let’s ignore how silly that phrase is, and talk instead about how ah-mazing these cookies are.

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Okay, okay. I can’t take the credit. It’s all Donna Hay. Donna Hay, my new Australian buddy. Mate. Whatever you’d prefer, Miss Donna. I’ll call you whatever you like. Because your recipes are insane.

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Insane in a good way. A great way. Let me list the reasons why they are so insane.

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They are so super duper easy. These lovely cookies (biscuits if you’re Aussie) are made of ingredients I guarantee you have in your kitchen right now. So you can go make them at this very moment if you wanted. Which you should probably go and do. These pictures are nice, but they’re nothing compared to how lovely they taste.

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Which, speaking of, is another reason why they are so insane. Who knew that these simplest of ingredients could create such a pleasing little cookie? They are soft but not too sweet, with almost an almond extract flavor–despite the fact that they have no almond in them. Aussie magic.

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Donna (we’re on a first name basis at this point in the blog post) calls for creamed honey, which sounds just delicious, but unfortunately is not readily available in Milwaukee. So make yourself some brown butter honey glaze–my icing secret weapon–and fill these little guys up. The icing is heavy and creamy and dense and has a lingering honey aftertaste that goes perfectly with the subtler vanilla cookie.

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So there you have it. Easy, simple, tasty cookies… perfect for the first day of spring! Which I didn’t even realize until I got to Anthropologie this morning and saw Kim’s adorable sign. Not to mention the bright tulips and the bee plate (also insane: insanely cute).

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Have you noticed, by the way, that I’m a fan of this Donna Hay cookbook? I might just buy it for myself because everything I’ve made from it has been a total hit. Plus the photos are beautiful. And the headers are handwritten. Lovely.

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I know I said last month’s display was my favorite yet, but this one might have taken its place in my heart… so a big thanks to the super talented Kim for her work putting this together, as well as Shannon, Lynn, and the entire Milwaukee Anthropologie team, as always, for welcoming me into the store again this month! Hope you can join us next month on April 17!

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Lemon Lavender Shortbread Cookies

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So, I kind of disappeared on you. I was at a work conference in New York City, eating macarons and doughnuts and milk punch. (After sessions and presentations, of course.)

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Then I came back and worked a lot and today I woke up and made… these.

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I’m pretty sure I have a lavender/lemon problem.

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Not only do I seem to be physically incapable of baking things that are not full of lavender, I also bought a lavender leaf scented candle–you know, for the few hours of the day my apartment is not filled with the smell of lavender scones or tea cakes.

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These are not totally perfect… I should have infused the lavender into the butter rather than just tossing them in the batter… But they sure look pretty, don’t they?

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Plus my apartment smells delicious. Like summer and sunny days! (I guess I maybe didn’t need that candle, after all.)

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Now, if you’ll excuse me… I’m off to give myself a manicure. In this color. Obviously. Continue reading