Chocolate Chip Cookie Pretzel Pie + 5 Pie Recipes to Get You Through the Pandemic

 

 

I made this pie five times before getting it just right.  My kids questioned me and even complained a bit by the fourth try- “Again, Mama?”  I felt bad for them.  How unfortunate they should have to eat this chocolate chip cookie pretzel pie again.  The hardship of it all is immense for them.  I stuck with it even after one unfortunate incident when the slightest comment by my husband regarding the pie lead me to take a deep dive off a raged cliff into the dark spaces of my mind that are quite scary to visit.  I recovered; retrieved the recipe notes from the recycling bin; and tried again.  The fifth time is a charm.  This pie is now lovingly called pandemic pie.  I pushed through until it got better.  We all need to push through until it gets better and if making this pie or any pie helps, go for it.

Chocolate Chip Cookie Pretzel Pie

Recipe adapted from A Family Feast

Serves 8

Ingredients:

1 unbaked 9-inch deep-dish pie shell, store-bought or homemade (I have tried both.  Go with what works best for you!)

2 eggs at room temperature

¾ cup unbleached all-purpose flour

½ granulated sugar

½ brown sugar, packed

¾ cup or 1+ ½ sticks of unsalted butter, at room temperature

½ cup dark chocolate chips

½ cup milk chocolate chips

A good pinch of kosher salt

1 teaspoon of vanilla extract

½ cup pretzels, crushed for sprinkling

¼ cup mini chocolate chips for sprinkling (optional)

Vanilla ice cream (completely optional but excellent with this pie)

Directions:

Preheat your oven to 325F.  Place the unbaked pie crust into a 9-inch-deep dish pie plate.  Crimp the edges.  Set aside.

Using a stand mixing with a paddle attachment or large mixing bowl with a handheld mixer, beat the eggs on medium-high speed until pale and foamy.  Add the flour, sugars, a pinch of salt, and vanilla.  Mix until combined, scraping the sides and bottom of the bowl once or twice with a spatula.  Add the butter.  Continue to beat until the butter is well combined with the batter.  Stir in the chocolate chips.

Scrape the batter into the unbaked pie crust.  Spread evenly.  Sprinkle the crushed pretzels and a handful of the mini chocolate chips over the entire pie.

Bake until the pie is golden brown and a cake tester inserted into the center of the pie comes out with just a few crumbs and melted chocolate, about 50-55 minutes.  (If you see batter on the cake tester it should bake for a few more minutes.)  Check the pie at 50 minutes.  Bake longer if necessary but check every two minutes.  Allow the pie to cool on a wire rack for at least 30 minutes before serving.  Serve with a generous scoop of vanilla ice cream if desired.  Enjoy!

Leftovers can be covered loosely with foil and stored at room temperature.

5 Pie Links To Get You Through The Pandemic

What month is it?  I have completely lost track of time.  Somehow it is May.  May in Massachusetts can vary weatherwise but strawberries and blueberries displayed in the grocery store is a welcome reminder that it is spring.  If you are craving a summer berry pie check out this strawberry pie and this blueberry pie.  If you cannot find fresh berries, frozen works too!

If you are looking for something refreshing, affordable, as well as, ingredients that are easy to find check out King Arthur’s recipe for key lime pie.

Smitten Kitchen has a recipe for a black bottom oatmeal pie that is delicious.  The ingredients are likely ones you already have in your house so no need to run to the grocery store.  Bonus!

My husband and I watch The Daily Social Distancing Show with Trevor Noah every night after the kids go to bed.  This show is truly getting me through the pandemic.  In honor of Trevor Noah and his South African roots here is a recipe for South African milk tart.  It is on my must-make list!  Looks like comfort in a pie plate!

 

Mixed Berry Fruit Tart + 5 Quarantine Desserts for Mother’s Day

“My mother had said to me, “All right, you’ve been raised, so don’t let anybody else raise you. You know the difference between right and wrong. Do right. And remember – you can always come home.” And she continued to liberate me until she died. On the night she died, I went to the hospital. I told my mom, “Let me tell you about yourself. You deserved a great daughter, and you got one. And you liberated me to be one. So if it’s time for you to go, you may have done everything God brought you here to do.” Maya Angelou

I started baking again after several months of not having the energy to do so.  I spent those months focused on two graduate courses in applied behavorial analysis and autism therapies.  I’m happy to be baking again.  Writing will come when it comes.  It is such  peculiar being.  I will wait it out.  I have before.  The stories are still simmering.  I hope you enjoy this fruit tart.  Stay healthy, stay safe, and stay sane.  Happy Mother’s Day to all.

Mixed Berry Fruit Tart

Serves 8

Recipe adapted from Baking Illustrated

Pastry Cream

Ingredients:

1 cup ½ + ½

1 cup whole milk

½ cup of sugar

Pinch of Kosher Salt

5 large egg yolks

3 tablespoons of cornstarch

4 tablespoons of unsalted butter, cold, cut into 4 pieces

1 + ½ teaspoon of vanilla extract

Zest of 1 orange

Directions:

Using a medium saucepan heat the half and half, whole milk, and 6 tablespoons sugar over low heat, stirring occasionally.  In a separate bowl, whisk the eggs until well combined.  Whisk in remaining sugar (2 tablespoons) until creamy and the sugar has begun to dissolve, about 15 seconds.  Next whisk in cornstarch until the mixture is pale, about 30 seconds.  After the milk and cream mixture reaches a simmer, slowly whisk a bit of the milk mixture into the yolks, whisking constantly as you go to temper.  Then add all of the yolks to the milk/cream mixture.  Cook over medium heat, whisking constantly, until the mixture has thickened.  Remove from the heat and whisk in the butter, orange zest, and vanilla extract.  If the pastry cream looks lumpy, strain it over a fine mesh strainer over a bowl.  Press a piece of plastic wrap over the bowl to prevent a skin from forming.  Refrigerate until very cold, 3 hours or up to two days.

Tart Shell

Ingredients:

1+1/3 cups of AP flour

¼ cup sugar

1/8 teaspoon of kosher salt

10 tablespoons of unsalted butter

2 tablespoons of water

Directions: Pre-heat your oven to 350F.  In a medium bowl, whisk together flour, sugar, and salt.  Set aside.  Melt the butter in a small saucepan over medium-high heat.  Cook until you see dark brown solids forming in the pan, about 1 to 3 minutes.  Remove saucepan from heat and add water.  When the bubbling stops, pour the butter into the flour mixture.  Stir until completely combined.  Add the tart dough to a nine-inch tart pan with a removable bottom.  Press the dough evenly along the sides and across the bottom of the tart pan.  Bake until the crust is golden brown, about 25 to 30 minutes.  Rotate the pan halfway through baking time.  Once crust has cooked, cool on a wire rack for 1 hour.  The cooled crust can be loosely covered in plastic wrap and sit at room temperature for 1 day.

Fruit

2 pints fresh blueberries

1-pint strawberries

1-pint blackberries

Wash and dry the fruit.  Slice as you wish.  Set aside.

Apricot jam: In a small bowl, microwave 2 tablespoons of apricot jam with 1 tablespoon of water.  Mix well.  Set aside.

Assembly:

Once the tart shell has cooled, add the pastry cream, spreading evenly.  You may not use all of it.  Save the remainder for fresh fruit or just to eat by the spoonful!  Place 8 blackberries evenly around the shell.  Next, add the remaining berries in a decorative pattern.  Once the tart is covered with berries, lightly brush jam over the fruit.  Place fruit tart in the refrigerator for at least 30 minutes before serving.  Any leftovers can be stored in the refrigerator in an air-tight container for 1 to 2 days.  Enjoy!

5 Quarantine Baking Recipes for Mother’s Day

If mom is craving chocolate check out these simple and satisfying recipes: chocolate cream pie, outrageous brownies, and chewy chocolate chip bars.

Vegan carrot cake by Forks Over Spoons is sure to win Mom’s approval whether she is vegan or not!

Looking for something light and bright to make Mom?  Try making Wild Wild Whisk’s lemon cupcakes.  I can’t wait to try this recipe!

 

Peach Blueberry Streusel Pie + 5 End of Summer Pie Links

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Septemeber is a month of transitions.  We say goodbye to summer without fully realizing it’s gone.  An extra blanket suddenly becomes necessary.  Leaves slowly make their descent leaving pops of red, orange, and yellow on the sidewalk.  We move on once again to the next season with both hesitation and relief for a change.  A noticeable ache is present when summer transitions into fall, another reminder of time moving forward.

Soon we will turn to stews, chilis, lasagna, and hearty meals to warm our bones.  Slow cooker recipes will get us through the crazy school and workweek.  One day will melt into the next.  Before we allow for any of this to happen, lets pause and savor summer one last time.  My peach and blueberry streusel pie adapted from the cookbook Sister Pie by Lisa Ludwinski pays homage to the beauty of summer fruits.  I hope you enjoy it.  Happy Labor Day.

Peach Blueberry Streusel Pie

Serves 8

Recipe adapted from Sister Pie by Lisa Ludwinski

Ingredients for Pie Crust:

2 ½ cups unbleached, all-purpose flour

1 teaspoon sugar

1 teaspoon kosher salt

2 sticks of unsalted butter, chilled

½ cup ice-cold water + 1 tablespoon apple cider vinegar

Ingredients for filling:

2lbs ripe peaches, sliced

3 cups blueberries

Juice of 1 lemon

¼ cup tapioca starch

¼ cup light brown sugar

¼ teaspoon of kosher salt

1 tablespoon of freshly grated ginger

Ingredients for streusel:

2 cups fine yellow cornmeal

1 cup old fashion oats

2/3 cup light brown sugar

14 tablespoons unsalted butter, chilled

Directions for pie dough:

Using a large bowl, mix together flour, sugar, and salt.  Place sticks of butter in the middle of the bowl and coat with flour mixture.  Using a bench scraper, cut the butter into small cubes.  Cover each cube with flour, then using the bench scraper cut the cubes in half again.

Using a pastry blender or your hands, cut the butter while also turning the bowl with the other hand.  Continue to blend the butter and flour until the pieces are the size of peas.  Next, add the water/vinegar mix.  Using the bench scraper, scrape the dough from one side of the bowl to the other side until the liquid is absorbed.  Now, scoop up the mixture with your hands and press back down onto the whatever remains in the bowl.  Turn the bowl, scoop the mixture with your hands, press back down, and repeat.  Once all the flour at the bottom of the bowl is gone it is time to stop.

Remove the dough from the bowl and place on a lightly floured surface.  Using the bench scraper cut the dough in half.  Pat each dough ball into a two-inch disc.  Seal any broken edges.  Wrap in plastic wrap and refrigerate for at least 2 hours, but overnight is best.

The pie dough will last in the refrigerator for a few days and in the freezer for up to 1 year.  Thaw in the refrigerator for one full day if frozen.

Next, blind bake!

Pre-heat the oven to 450F with the rack on the lowest level.  Remove pie dough from fridge and place on a lightly floured surface.  Roll the dough starting from the middle out, rotate 45 degrees and roll again.  Repeat this process until the circle of dough measures 9 inches.  Place dough in the pie pan, crimp as desired, and place the pie dough in the freezer.  Allow to freeze for 20 minutes.

Remove frozen pie crust and cover with aluminum foil.  Fill the crust with dried beans.  They should come all the way up to the crimps!  Place pie on baking sheet pan and place in oven.  Bake until the crimps are light golden brown, about 25-28 minutes.  Check for doneness by peeling back a bit of the foil.  Remove pie crust from oven and cool on a wire rack for 6 minutes before removing foil.  The pie is now ready to be filled!

Directions for filling and streusel topping:

Using a large bowl, add peaches, blueberries, ginger, lemon juice, brown sugar, salt, and tapioca starch.  Mix well.  Set aside.

In a medium bowl, combine cornmeal, oats, brown sugar, salt, and butter.  Combine with your fingers until it resembles wet sand.  Set aside or refrigerate in an air-tight container until ready to use.

Pie Time!

Pre-heat oven to 350F.

Pour filling into blind-baked pie crust.  Sprinkle streusel topping all over the fruit, covering it completely.

Cover a baking sheet with parchment paper.  Place pie on baking sheet and place in the preheated oven.  Bake the pie for 60 to 90 minutes or until the fruit juices are bubbling and the streusel topping is a rich golden-brown color.

Remove from the oven and allow to cool on a wire rack for 4 to 6 hours.  Pie is ready to eat when it is at room temperature.  Serve alone or with a scoop of vanilla ice cream.  Enjoy!

The leftover pie will keep at room temperature for 2 days.  Be sure to cover well with plastic wrap.

5 End of Summer Pie Links

Savor peach season and make Smitten Kitchen’s peach pie.

Looking for a gluten-free summer pie option?  Head to Joy the Baker for her gluten-free peach and blueberry pie recipe.

This pie by Vanilla Bean Blog combines summer and fall flavors in one delicious pie.  Curious?  Check it out!

If you have more tomatoes than you know what to do with head to The Awesome Green blog for a sweet and savory tomato pie recipe that will not disappoint!

Pumpkin-flavored everything season has started.  Embrace it and make Love and Olive Oil’s s’more pumpkin pie recipe!

ATK’s Oatmeal Raisin Bread + 5 Delicious Bread Links

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It has been a month since my grandmother passed.  I continue to walk around in a fog, seeing and hearing her everywhere I go.  Maybe at some point, I will continue my story of Ann and Tess based on my relationship with her.  Maybe I’ll share her final days with you.  Maybe not.  For now, I’ll continue to bake and cook.  I feel closer to her when I do as she was an excellent cook and baker.

I made bread for the first time.  This recipe hails from America’s Test Kitchen Cook It In Your Dutch Oven cookbook.  This bread is a project.  It’s a commitment but like most things that take time, it is worth it.  Rustic, earthy, slightly sweet, toasts well and especially satisfying with a generous slab of butter are all great descriptions but really you should just make it and find out for yourself.

Oatmeal Raisin Bread

Makes 1 loaf

Recipe from America’s Test Kitchen Cook it in Your Dutch Oven Cookbook

Ingredients:

1 cup (3 ounces) old-fashion rolled oats

¾ cup (6 ounces) water, at room temperature

2 cups (11 ounces) bread flour

½ cup (2 ¾ ounces) whole wheat flour

2 teaspoons instant yeast or rapid-rise yeast

1 ½ teaspoon salt

1 cup (8 ounces) whole milk, at room temperature

3 tablespoons unsalted butter, melted

½ cup raisins

Directions:

Microwave ¾ cup oats and water in a large bowl. Be sure bowl is covered. Stir occasionally until oats are soft and water is completely absorbed, 5 minutes or so. Cool completely and set aside.

Using the bowl of a stand mixer, whisk bread flour, whole-wheat flour, yeast, and salt. Whisk melted butter and milk together in a 2-cup liquid measuring cup. Attach the dough hook and begin mixing on low speed.  Very slowly, add milk/butter mixture to flour mixture. Mix until a dough forms and no dry flour is visible about 2 minutes.  You may need to scrape down the bowl as you mix.

Increase the speed to medium/low kneading the dough until the dough is smooth and clears the sides of the bowl, about 6 minutes. Reduce the speed to low, add raisins.  Next, slowly add oatmeal two tablespoons at a time.  Mix until well combined, about 3 minutes. Lightly grease a large bowl. Transfer dough to bowl and cover tightly with plastic.  Allow rising for 30 minutes.

Using your fingertips gently fold the dough over itself by folding the edge of the dough toward the middle. Turn bowl 45 degrees and fold again.  Turn bowl and fold 6 more times, 8 folds total. Cover tightly with plastic and let rise for 30 minutes.  Repeat the process of folding and rising every 30 minutes, 2 more times. After the 3rd fold and rise process, cover the bowl tightly with plastic wrap and let the dough rise until it doubles in size, about 45 minutes to 1 ¼ hours.

Place a large piece of parchment paper, about 18x12inches, on the counter and spray with vegetable oil spray. Transfer dough to parchment paper. Stretch dough to 10-inch round. Be sure to deflate any gas pockets bigger than 1-inch. Working around the perimeter of the dough, fold the edges towards the center until ball forms. Flip dough so the seam of the dough ball is now on the bottom. Cup your hands and drag tiny circles on the counter until dough is stiff and round.  Mist the dough lightly with water on all sides.  Sprinkle the remaining ¼ cup of oats and press gently so the oats adhere to the dough.

Place loaf, seam side down, on the parchment paper. Cover loosely with greased plastic wrap.  Let dough rise until loaf increases in size to about half and the dough slightly bounces back when gently pushed with your knuckle, anywhere from 30 minutes to 1 hour.

Thirty minutes prior to baking place your Dutch oven with the lid on in the oven on the lowest rack.  Pre-heat the oven to 500F.

Slash the bread with a sharp paring knife, making two 5-inch long and a ½ inch deep slashes to form a cross in the center of the bread.  Remove any exposed raisins.

Remove Dutch oven from oven and place on wire rack. Remove the lid. Using the parchment as a sling, lower the dough into the Dutch oven.  Tuck in any excess parchment paper and place the lid back on the Dutch oven. Place in oven and reduce the temperature to 425F. Bake for 15 minutes. Uncover and continue to bake until the loaf is a deep golden brown and the temperature of the bread is 200 to 210 degrees, about 20 minutes.

Using the parchment paper sling, remove the bread and transfer to a wire rack. Let cool completely for 3 hours, before cutting and serving. Enjoy!

5 Delicious Bread Links

Alexandra’s Kitchen is my favorite blog.  I have yet to try a recipe that isn’t completely satisfying and delicious.  Check out her recipes for the easiest focaccia bread and the best no-knead brioche buns.  They will not disappoint!

Food 52 claims their milk bread recipe will produce the most addictive bread you will ever eat.  Curious?  Here is the recipe.

Looking for a breakfast bread to serve at your next brunch?  Check out What Should I Eat For Breakfast’s cinnamon raisin walnut bread and The Surban Soapbox everything bagel brioche bread.

 

 

St. John Banana Bread + 5 Must-Try Banana Bread Links

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“Who made the world?
Who made the swan, and the black bear?
Who made the grasshopper?
This grasshopper, I mean–
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down —
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don’t know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel in the grass,
how to be idle and blessed, how to stroll through the fields
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn’t everything die at last, and too soon?
Tell me, what is it you plan to do
With your one wild and precious life?”
Mary Oliver

Tess arrived two days after Ann’s daughter was born with warm banana bread in one hand and a dozen red roses in the other.  Tess wasn’t much for hugs or kisses and I love you showed far too much weakness.  Tess was many things but never vulnerable.  She was never brought to her knees in love or heartache, grief or anguish.  And if Tess had, no one was witness to it.  Food meant love.  And flowers? I’m thinking of you. Happy Birthday. Congratulations.  I’m proud of you.  I love you but I’ll never tell you.  Ann understood this about her mother.  She didn’t mind Tess’ peculiarities about love.

Ann hugged Tess harder than usual feeling her breasts now engorged with milk and nipples raw and tender press against her mother’s own aging breasts.

[Breasts that eleven years later would turn against her, forming cancer that Tess ignored, eating her body, mind, and soul a bit each day.  Days turned into weeks into months, months into years, an act of war leaving open wounds that could not heal for those that loved her.}

Mae, still pink from birth with bits of patchy Neanderthal hair on one shoulder and perfect rose-colored lips, cooed from the other room summoning the women to attend to her.  Tess picked her up and held her with such tenderness Ann felt like crying.   Ann blamed postpartum hormones on the tears forming but never coming to fruition. And yet she knew the tears were more than hormones.  Watching her mother become so accessible to this child made her heart hurt.  Ann could not bare to watch them interact any longer and then Tess asked Mae: “I wonder what your purpose will be?”

Ann thinks of this now as she sits with Tess who is covered in afghans because she can’t get warm enough. Tissues fill the basket next to the tattered chair she cannot leave and half of a banana sits on the side table next to Tess which Tess promises to eat…later.  Ann watches her mother’s swollen belly move with each breath, bandages from Tess’ now concave breast peak outside from the top of her shirt.  She notices Tess’ hair, the perm she always had now faded.  She listens to Tess repeat herself over and over while trying to draw out the woman she once knew.  Ann manages to find Tess again simply by asking: where is your banana bread recipe?

St. John Banana Bread

Makes 1 9x5x3 inch loaf

Recipe handed down by my grandmother and slightly adapted by me

Ingredients:

½ or 1 stick of unsalted butter, at room temperature

¾ cup sugar

2 eggs

2 cups of sifted unbleached all-purpose flour

1 teaspoon baking soda

3 large very ripe bananas, mashed

½ teaspoon cinnamon

¼ raw sugar

1 cup chopped walnuts (optional) I did not use them.

Directions:

Pre-heat your oven to 350F.  Grease and lightly flour the loaf pan and set aside.

Using a stand mixer fitted with a paddle attachment or a hand-held mixer cream the butter and sugar on medium speed, scraping the bowl once or twice with a spatula.  Add the eggs, one at a time, and continue to mix until well combined.  Add the dry ingredients.  Pour the batter into the prepared loaf pan.  Sprinkle with ¼ cup of raw sugar.  Bake until golden brown or when a toothpick inserted in the center comes out clean 50-60 minutes.  Remove from oven and allow to cool completely on a wire rack.  Once cool remove the bread from the loaf pan.  Slice and serve.  Enjoy!

**Once cool wrap bread in plastic wrap and store at room temperature for up to 5 days.  You can also freeze this bread until ready to use.  Be sure to defrost overnight. **

5 Must Try Banana Bread Links

If you are looking for a few interesting twists to banana bread head to the Wall St. Journal for recipes like coffee-hazelnut banana bread or black sesame coconut banana cake with white sesame cream.

Nutella lovers everywhere must check out Zoe Bakes Nutella swirled banana bread.

This banana bread recipe is one of King Arthur Flour’s recipe of 2018.

Chocolate and banana are one of my favorite combinations.  Head to Pastry Affair for chocolate cacao nib banana bread recipe that is sure not to disappoint.

Key Lime Ginger Doodles + 5 Can’t Miss Cookie Links

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A change in perspective was all Ann needed.   As the plane hurdled down the runway, ascending through a layer of gauzy clouds reaching an abyss of pale blue nothingness Ann took a deep breath then expelled the air from her lungs bit by bit.  It hurt to breathe so slowly, it hurt to be quiet, to silence her breath so no evidence of relief was obvious to the couple seated next to her.  She did it anyway.

Four hours later she was in a different time zone, breathing thinner air while standing on an empty train platform.  Waiting.  Ann could feel the strength of the mountain sun on her pale Northeast skin.  She thought for sure the tan, athletic woman sitting on the bench could hear her skin sizzle, as if announcing I’m not from here.  This feeling unsettled Ann.  She liked to blend in.

The train pulled into the station making no sound as it came to a stop.  The doors opened with ease.  No one rushed out or pushed her aside, swatting at her like a fly.  Inside the train smelled fresh with no hint of old urine or forgotten food containers, a welcome change to the trains she knew at home.  Ann chose the window seat.

[Always choose the window seat.  His simple instructions resonated with Ann.  Most of the advice she received from well-meaning friends and lovers caused her belly to burn, her jaw to tighten as if Ann’s body knew before her mind she would never take their advice anyway.]

She plopped down in seat, rearranged her shirt, pulled on her too tight jeans until satisfied and somewhat comfortable.  Across the isle three women from Minnesota, friends, chatted about margaritas, Mexican food they couldn’t wait to devour and the Zach Brown concert they would attend with full bellies and foggy brains.  Ann listened to them chat for a while, a little jealous of their intimacy, yet relieved to be alone. Unrecognizable in a city she barely knew.  Free.  And when one of the women turned and smiled at Ann, a gesture of kindness to most, Ann turned and faced the window.  The stranger’s smile seemed to say I see you, Ann.  The last thing she wanted today, and yet the only thing she wanted most days.  Careful what you wish for her mother said.  You just might get it.  Ann picked at her nail bed until it bled.

The train picked up speed and the station disappeared.  The land lay this way and that appearing painted and untouched.  Ann found the flat earth, dry and scorched from the sun, the sapphire sky, the still snow-covered Rockies in the distance disorienting.  It hurt to look at the mountains, to see something new and beautiful, after so many years of the same.  The mountains have a funny way of drawing you back to yourself when you have strayed too far. 

Ann put on her sunglasses, hoping her eyes would stop aching.  Soon her stop would be announced.  She would exit the train, breathe in the mountain air.  Across the tracks her sister, Gracie, would be waiting for her, eager and beautiful in the world she created thousands of miles away from Ann.  They would hug.  Gracie’s hair would smell like the baked snickerdoodles they ate as kids, weed, and sweat from her morning run.  Ann relieved to be in her arms again would hug longer than expected.

All of this would happen or none of it.  Ann hadn’t decided yet.

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Key Lime Ginger Doodles

Makes about 2 dozen cookies

Recipe adapted from BraveTart

Ingredients:

2 + 1/3 cups unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 + ½ teaspoon ground ginger

1 ¼ cups sugar

2 sticks of unsalted butter, at room temperature

2 tablespoons of key lime juice

1 large egg

¼ cup raw sugar

½ cup confectioners’ sugar

1-2 tablespoons key lime juice or to taste

Pinch of salt

Directions for cookies:

Preheat the oven to 350F.  Line two baking sheets with parchment paper.  Set aside.

Whisk together flour, salt, baking powder and ginger in a medium bowl.   Set aside.

Using a stand mixer fitted with a paddle attachment beat on medium speed the butter and sugar until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl with a rubber spatula once or twice.  Reduce speed and add the egg.  Mix on medium speed until combined.  Next add the key lime juice.  The mixture may curdle but don’t worry it will come back together!  Reduce the speed and add the dry ingredients.  Mix on low-speed until just combined.

Use a cookie scoop (I used a medium scoop or 1+1/2 tablespoon scoop) to form round balls.  Roll the balls in the raw sugar.  Divide the dough between the two cookie sheets, twelve cookies per baking sheet.   Bake the cookies until puffy and lightly golden brown, about 8 minutes.  (Be sure not to over bake so check at 6 minutes!)  Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the cookies cool, make the key lime icing.  In a small bowl mix together the confectioners’ sugar, key lime juice and salt until completely smooth.  Add more juice if needed.  Add more sugar for desired consistency, if needed.   Set aside.

Once the cookies are completely cool, decorate with key lime icing as desired.  Enjoy!

***Cookies taste best the day they are made but will last in air-tight container at room temperature for up to 2 days.***

 

5 Can’t Miss Cookie Links

Looking for a unique spin on a shortbread cookie? Check out Food 52s honey-butter chip shortbread cookie recipe. Honey, butter and potato chips? How can you go wrong!

Vegan shortbread cookies do exist.  Head to Love & Lemons for their vegan almond shortbread cookie recipe.

I love chocolate and ginger together especially in cookie form.  Head to i am baker and check out Amanda’s chocolate caramel ginger cookie recipe.  Don’t wait until the holidays to make them!

Celebrate summer with mojito cookie bars! Go Bold with Butter has the recipe for you.  Check it out!

S’mores cookies by Sweet Paul magazine claims to be better than sex.  Curious?  Head here for the recipe.

 

 

Pineapple Coconut Granola Biscotti + 5 Biscotti Links!

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Ann drove away from her childhood home knowing two things: her mother would be dead soon and her marriage was over.  The sudden clarity of her situation sucked all of the air right out of her dirty, crumb covered car.  She thought of pulling over, taking a minute, breathing but there was no time for something so self-serving.  School would be out soon.  The kids expected her, as they did every weekday after school.  She didn’t want to disappoint them.  [Disappointment would come soon enough.} So Ann drove with the window down taking in big gulps of the damp, early spring air, her fingertips turning white as she gripped the steering wheel as if gripping the wheel hard enough would somehow change the direction of her life.

Ann reached a stop sign just as the sun split the clouds.  She glanced at her dry, pale hands, spun her mother’s sixty-nine-year-old engagement ring which sat nestled underneath her own wedding band.  Every spin reminding her that Tess had been married for sixty-two years, fifty years longer than Anne’s volatile marriage to David.  She resented her mother’s successful marriage.  Tess had always been a difficult and demanding woman, putting her needs far above Ann and her father.  And yet, William adored Tess.  [William’s one indiscretion early in their marriage, followed by a mysterious tire slashing and a six-month stint at a local apartment complex changed the trajectory of his married life.  His daughter, too young to remember, would see a devoted husband. A doormat if she was being more honest.  William saw survival.]

Ann never understood her mother, nor, did she care to look closer at Tess.  And just to piss Tess off, Ann chose to be accommodating, easy-going.  She twisted herself like a noodle fitting into the crevices of others, never understanding the more she let go, the more she lost.  By the time she met David, Anne was like a patched quilt, mismatched bits and pieces, thoughts, likes, and dislikes of all she had encountered sewn together forming an unknown woman.

And now?  Anne liked what David liked.  His thoughts were her thoughts.  Ann’s every imaginable need or desire mirrored David’s.  She felt content in his image.  Until that morning she thought for the first time, Tess will be dead soon. [Relief flushed her cheeks.]  Until some hour later that morning she watched her kids nibble on the biscotti she had made the day before, their heads bowed down, barely looking at her as she gave her husband, their father, a perfunctory kiss goodbye.

[What do they see when they look at me? They saw a lost woman. 

Ann would never know this harsh truth.  A blessing and a curse.] 

Ann’s belly tightened.  She felt beads of sweat under her sagging breasts and acid in her throat.  She stared at her children and wondered if her own mother ever felt so invisible.  Did it matter if she had?  Would it have changed anything for Tess?

 “Mama?”

“Time to get dressed.”

The day would start the same, the day would end the same, and in between, Anne would make a decision.  There was no good decision or bad decision, just a choice which led to a path and all that followed.

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Pineapple Coconut Granola Biscotti

Makes about 36 cookies

Recipe adapted from Smitten Kitchen

Ingredients:

1 cup unbleached, all-purpose flour plus more for rolling out

1 + 1/2 cups rolled oats plus 2 tablespoons

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, melted

1/4 cup raw sugar or granulated (I used raw sugar.)

1/4 light brown sugar

2 large eggs

1/2 teaspoon vanilla extract

1/2 cup unsweetened, shredded coconut

1 cup dried sweetened pineapple, chopped into small pieces

zest of 1 orange

1 egg white

Directions:

Using a small bowl, mix together the flour, rolled oats, baking powder, baking soda, and salt.  Grab a large bowl.  Add the melted butter and sugars.  Whisk well.  Add the eggs, vanilla, and orange zest and whisk until well combined.   Stir in all of the dry ingredients.  The batter will be stiff.

Preheat the oven to 325F.  Like a baking sheet with parchment paper and set aside.  Put a bit of flour on your hands and on a clean countertop.  Roll half of the dough into a log about 12-14 inches long.  Transfer dough to prepared baking sheet.  Pat and roll log until it becomes more oval-shaped.  Repeat this process with the second half of the dough.  Beat egg white until foamy.  Using a pastry brush, cover the dough logs with the whipped egg white.  Bake until beginning to crack and turn golden brown, 20-30 minutes.  (Check at 20 minutes!  I baked the dough for closer to 30 minutes.)

Allow to cool completely, about 1 hour.  Using a serrated knife gently cut the biscotti on the bias into 1/2 inch slices.  Spread out cut biscotti on the prepared baking sheet in a single layer.  Bake for another 20 minutes.  Cool for a few minutes after removing from the oven, then allow to cool completely on a wire rack.

Store biscotti in an air-tight container at room temperature for up to two weeks.  Enjoy!

5 Biscotti Links To Check Out!

Celebrate a friend’s birthday this year with funfetti biscotti.  Molly Yeh from My Name is Yeh has the recipe for you.  Check it out!

Looking to bake something sweet and bright to lighten up a gray spring day? Check out King Arthur Flour’s lemon almond biscotti or Vegetarian Ventures citrus biscotti with hibiscus glaze. 

Craving chocolate? Me too.  Once Upon A Chef has a recipe for a double chocolate biscotti that is making my mouth water!

If you prefer savory over sweet, check out Molly Yeh’s parmesan rosemary biscotti.  I bet it pairs well with a nice glass of white wine and a sunny, seventy-degree day.