Light and Buttery Nut Flour Crepes with Roasted Fruit

erinscrepes-5

I can't remember the last time I was as excited about a cookbook as I have been about The Homemade Flour Cookbook, written by Erin Alderson of Naturally Ella, just published a few weeks ago. (And you know I get excited about a lot of cookbooks.) It's not only because it's by one of my favorite bloggers, someone who is at once wildly talented and also the opposite of self-important. When you sit down with Erin, like we got to last year, you find out she's funny and honest about her own shortcomings and, only after quite a bit of talking do you realize, also one of the most hard-working people you know. When we met her, she was a teacher and a blogger and planning her wedding and getting ready to move and writing a cookbook. You know, no big deal. She has since turned in a second manuscript for what will be her second cookbook, but if you're reading this and thinking she's Superwoman, all you have to do is read posts like this one or this one to hear her pop all bubbles of pretension, … [Read more...]

Boston Cream Doughnuts (Gluten-Free)

bostoncreamdoughnuts

Earlier this week, I read an Anne Lamott article in which she says a few things so well, I don’t think anybody again will ever say them better. (“There were entire books written on the subject of the overly sensitive child. What the term meant was that you noticed how unhappy or crazy your parents were.” // “Any healthy half-awake person is occasionally going to be pierced with a sense of the unfairness and the catastrophe of life for ninety-five percent of the people on this earth.” // “One of the hardest lessons I had to learn was that I was going to need a lot of help, and for a long time.”) As a writer, there are two ways you can respond when you read an article like that. You can be happy such good writing exists, resonating in different sentences with what you’ve seen to be true, written in a way that cuts to the point—or you can be bummed out, because, hello, you weren’t the one creating it.  This, of course, goes for more than writing. … [Read more...]

On Banana Bread (but not really just banana bread)

Like cookies and reading and the beginning of spring, banana bread is something I would tell you I've loved a long, long time. In this blog's infant years, I baked Joy of Cooking banana bread, Boston bakery banana bread and a banana bread with streusel topping that stole my heart. I baked Mrs. Newman's banana cake and, a month into marriage, banana muffins. I've baked banana bread waffles and, more recently, sourdough banana bread French toast. I love banana bread; I get banana bread; when it comes to banana bread, what is there that's left to know? But then a few weeks ago, some friends had us over for dinner and served homemade banana bread for dessert, saying quickly that it was "half almond flour and half quinoa flour" and made with "almond milk instead of regular milk," and, a few bites in, I was looking at banana bread in a whole new way. Afterward, I, of course, went home and, two days later, pulled out (yet another) a beloved banana recipe, revising ingredients as I stirred … [Read more...]

Lemon Almond Coconut Macaroons

Edit: I wrote this post before the Newtown tragedy Friday afternoon, but, reading back over it now, I'm struck by how much I need the reminder all over again---to look for the good in people helping, praying, loving; to recognize the darkness that brings murder and heartbreak and how it is so not at all the voice of Light. It feels wrong not to acknowledge the pain that the affected families of children and teachers are facing today. We wish we could do more. Our thoughts and prayers are with you, Newtown. Some days, I'm overwhelmed by the lack of love in the world: the snubbing, the name-calling, the pushing, the overlooking, the thoughtlessness human beings show to one another. For as many of you as relate to a genuine curiosity and interest in other people like I mentioned in the last post, there are others who don't, who never turn their eyes outward, who come to the party and talk but never listen, who sit near you at a table and stare sullenly ahead, who learn your name … [Read more...]

Ashley Rodriguez’s Cherry Chocolate Chip Cookies

If you didn't catch Ashley Rodriguez's October Not Without Salt post featuring cherry chocolate chip cookies, you really missed out---and I say that not just because of the killer cookie recipe, but also because of the thoughtful writing on perfectionism and art and creative work that surrounded it. A riff on Ashley's previously posted THE chocolate chip cookie, these cherry chocolate beauties are part toasted almond flour, part wheat (or, in our case, einkorn); made with ground flax and water instead of an egg; and studded with cherries and chopped chocolate throughout. … [Read more...]

Sunday Lunch with Louie Abellera + Gluten-Free Almond Cake

I have this photographer friend Louie. I met him through Becky, the friend who was with me the first time I met Tim, and I've been following his Tweets and Instagrams and blog ever since that one random afternoon sitting across from him at Burger King or McDonald's, watching him eat chicken nuggets, before the three of us went someplace else. Louie's a cool kid---I say kid because, people, Louie is all of 22, as in the age I was when I started grad school, the age at which the only things I'd ever published were local newspaper articles about book clubs and town meetings, the age when I didn't know much about cooking, much less about cooking and writing about it on a food blog. But Louie's 22 looks a lot different than mine did, and he's a crazy-good photographer shooting, get this, upwards of 20 weddings a year. So when he came into town last week from Chicago, asking for some help expanding his food portfolio, we were only too happy to have him over for our regular Sunday lunch with … [Read more...]

Blueberry Cookie Dough Truffles (Gluten-Free)

blueberry cookie dough truffles

(We're still away visiting family, but we couldn't wait to share this recipe with you. With any luck, we'll be making it again in Chicago!) We're walking through the grocery store, and Tim's telling me about this idea he has for using up the case of blueberries in our cart (because apparently it's an annual tradition). "It'd be like a cookie," he's saying, "but you wouldn’t bake it, and there’d be blueberries mixed inside. Then, we’ll dip them in chocolate!” I hear my mouth say something like OK even as I’m rounding another aisle on the hunt for flour, but honestly, all I’m thinking about is cracking open a pint as soon as we can get in the car. In the checkout line, when our cashier inquires about our blueberry plans, Tim’s ready. “Well, we’ll bake some, we’ll eat some and then we’ll freeze some!” he tells her, as excited as it were a conveyor belt of diamonds and rubies, not berries, that we are sending down the line. And minutes later, as we’re feasting on fistfuls of … [Read more...]