The Best Chocolate Chip Cookies

IMG_9326If you’re anything like me, you are constantly in search of the perfect chocolate chip cookie recipe. And not one ever, quite lives up to the hype. Too crunchy. Too Chewy. Too sweet. Etc. etc.

Well, search no further. This is, literally, the best cookie I’ve ever tasted or made (of the chocolate chip variety). And good news to all you gluten-avoiders: it’s got no flour in it!

“Oh, geez.” you may say, “Another one of these silly ‘healthy’ desserts. Desserts aren’t supposed to be healthy. Stop trying!”

Well, I promise you, that’s usually what I say. Don’t mess with a good thing and all that. I mean, if I’m going to ingest sugar, it had better be as tasty as it possibly can be. HOWEVER, in this situation, it works excellently. The recipe replaces wheat with almond flour, and the absence of gluten makes for an extraordinarily tender cookie.IMG_9323 These are more on the crunchy side of the spectrum, but they are by no means hard. They’re a little like shortbread – melt in your mouth.

Seriously, you have to try these – if you’re not converted – well, I don’t know what to say… Recipe

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Cocktail of the Week: Northern Spye

IMG_9510For those of you who like bitters, I would like to introduce you to a new bitter on the market. It is the Orleans Bitter from Eden Ice Cider of Vermont. The Orleans has the bitterness you expect from this kind of aperitif, but it also has a different and lovely underlying note of apple from the cider that serves as its base. It is lovely sipped alone, on the rocks, but it also pairs quite nicely with rye.

We have a recipe in one of our vintage cocktail books called The Soother, a rum and cognac based drink that calls for a bit of apple juice. This drink got me thinking about adding cider to cocktails; cider got me thinking about the Orleans Bitter, and from there, the Northern Spy was born.Β  Continue reading

Perfect Pastry Pie Crust

Thanksgiving time is pie time. No question about it. This year we had a bit of a pie disaster. My sister has been experimenting with Einkorn flour, which is actually quite good. 969434_669408952378_958001088_nHOWEVER, we had no experience with working with it in pie dough – which is a finicky process. The result was – less than ideal. The first blind baked crust stuck like mad to the parchment paper. The second one basically collapsed. It was getting late on Wednesday and there was no pumpkin pie, never mind apple pie! My dad and I hopped in the car and made a run to the King Arthur Store in Norwich. There we found a bag of their Perfect Pastry Blend flour, which, of course, has a recipe for pie crust on the back.
When in doubt, turn to the experts.1470063_669444885368_1560865055_n
As promised, it was perfect. So I thought, why not share it. I’m sure I’m not the only one out there who always struggles to find the crust recipe I want. Next time, I’ll just have to leave a little more time for experimenting with the Einkorn flour.

The only change I made was to add a little sugar – I think when making a sweet pie you need that touch to balance the flavors. I also didn’t use the optional buttermilk powder they called for – I’m honestly not sure what the point of it is, so I haven’t put it in here. But at the bottom of this post, you’ll find a link the the original recipe. Continue reading