This week on From My Kitchen Friday (check my Instagram stories and highlights!), we went back to basics with my formula for chocolate chip cookies that’s pretty much my Forever Recipe for this particular cookie. If you’ve been around the blog for any number of years, you may recognize this gem—I’ve given it a refresh here and am reposting it, AND I love it so much that I’ve included it in my new book, Midwest Made. (Have you pre-ordered your copy yet?)
Read MoreEvery once in a while, it occurs to me that it's been a long time since I first started this here blog (July 2007, to be exact, whaaaaat). I've not always been the most, er, consistent of bloggers, but it's kind of amazing to have a record of life both in and out of the kitchen nonetheless. It's most fascinating for me to look back through the archives and see the recipes I was drawn to at certain points along the way, what I had time for or interest in learning and discovering throughout the years. And much like my life from about 1994-2000, there's plenty of cringeworthy moments among the entries (although any regrets here don't involve ill-fitting plaid or intentional visible bra straps).
Read MoreHi! Just a quick pop-in today, and I've got an A+ reason. With just a handful of days left to legitimately spend a whole day baking, eating, and sharing cookies, I realized that I've never shared one of my very favorite recipes. Last night I had the pleasure of teaching a super fun baking class at Give Me Some Sugar here in Chicago. The focus was edible gifts, and as the world solidified into a frozen tundra outside, the ovens were roaring and laughs were coming easy in the cozy shop. So good.
Read MoreWe have now officially entered High Baking Season, and can balm ourselves in butter and sugar. We can surround ourselves with our favorite cookbooks, and tune out the crazy. That’s my new personal strategy, anyway. And just in time for its implementation, I received Sarah Kieffer’s new cookbook, The Vanilla Bean Baking Book. Which is perfect, because it’s packed with enough crave-worthy recipes to keep me avoiding American reality until February, at least. Excellent!
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