Once In a Blue Moon

Only once in a blue moon does one find a cookie so fetching, so beautiful and flavorful, so irresistible that it might become a new staple on the highly anticipated annual Christmas cookie platter. Classic recipes passed down across the generation don’t crumble in the face of passing trends. Newcomers try to work their way in at the edges, but they rarely have staying power beyond one holiday season, maybe two at best.

Allow me to introduce your new baking tradition. Almond crescents have stood the test of time, appearing in a multitude of European patisseries under the title of vanillekipferl, migdałowe półksiężyce, kupferlin, and more, depending on who you ask. Melt in your mouth shortbread cookies with a snowy dusting of confectioner’s sugar, there’s no unseating this sweet staple… Until now.

Blue matcha, though actually made with powdered butterfly pea flowers rather than green tea leaves, adds an alluring hue along with subtly nuanced flavor. Placing greater emphasis on the nutty aspects of its namesake, almond butter and almond extract provide a much bolder bite than the typical blend. Anyone who thinks that all shortbread sweets are bland will have to reevaluate their assessment after even a tentative nibble.

A step above the basic butter cookie, the dough couldn’t be more accommodating for any deadline or level of expertise. No chilling, no rolling, no cutting; just mix and bake. Best of all, they can be fully prepared well in advance and stored in the freezer until the time for gift giving arrives… Or cravings strike. Let’s be honest, they’re possibly even more delicious straight out of the deep freeze, with just a touch of refreshing frost lending surprisingly authenticity to the aesthetically pleasing icing sugar.

Astronomically speaking, a blue moon has nothing to do with color. If it happens to looks blue, looming high in the night sky, it’s because of dust in the atmosphere. These treats are made of even more precious stuff than moon dust, which fully delivers on the promise in every regard.

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All That Glitters

Like a moth drawn to a flame, I find myself irresistibly attracted to all things that sparkle. Once the glint of something reflective hits my eye, all previous tasks go straight out the window. Be it a gemstone or a piece of aluminum foil, it must be examined, admired, possibly even cherished. I’m no magpie, but I do find myself with a conspicuous collection of gleaming metallic platters, shimmery eye shadows, iridescent glasses, and high-gloss nail polishes, just at a glance.

Following suit, I can’t possibly turn down any opportunity to indulge in a pinch of culinary glitter. This one, in the form of organic raw cane sugar, is entirely natural, too.

Coated in sweet crystals that catch the light, the tender bite and gentle, warm spice of soft speculoos cookies will be enough to lure in anyone, with or without a propensity to delight in all that glitters. Spread a thick layer of creamy speculoos frosting on top of that, and sandwich it with a second cookie, doubling down on that earthy golden glow is almost too much brilliance to take… Although, I trust you’ll find some way to manage.

Make space on your holiday cookie platter because these speculoos sparklers are all dressed up and ready to dazzle.

Inspired by the Florida Crystals Blogger Challenge, I’m betting that this recipe will be as good as gold. These sweet sprinkles brighten up countless recipes on their website, Facebook, Pinterest, and Instagram pages, but nothing quite like this. Making use of standard granulated, brown, and powdered sugars, the cookies radiate an almost effervescent sweetness, inside and out.

Even the word “speculoos” seems to sparkle, but if it doesn’t dance across your tongue in quite the same way, you could just as happily use creamy peanut butter instead. The results will be every bit as dazzling.

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Going Bananas This Summer

Officially, summer has arrived. It’s certainly felt that way for the past month, but at least the weather and the calendar are finally in agreement. Longer days, warmer nights, and of course, cooler eats are here at last. While some people live for the winter holidays, I’d make a strong case for classifying this fleeting moment as the best time of year.

Beautiful weather beckons, teasing me out of the house early in the day, tempting me away from work and towards play. The last thing I want is to be stuck in a hot, stuffy kitchen. I’d much rather reach for any easy treat like Voortman wafer cookies and be on my way. They make so many flavors that there’s always something to suit the season. Made with real fruit, nothing artificial, the flavors are all stunningly fresh.

The light, crisp wafers give way to soft creme filling, both crunchy and smooth, satisfying with every bite. Right now, the banana wafer cookies occupy that prime spot in my snacking routine. Evoking memories of crunchy banana candies of bygone childhood delights, the real magic happens when they’re stored in the fridge. Chilled, they suddenly taste like a fruit smoothie in stick form. That serendipitous discovery happened quite accidentally, stemming from an urge to clear overflowing counters with no shelf space remaining. Into the fridge the package of cookies went, and out came a brand new treat.

Of course, I couldn’t leave well enough alone right there. Obviously, what’s great alone could be spectacular with just a bit more finesse. No-churn banana ice cream, enlightened with a dollop of tangy dairy-free yogurt, perches temptingly on these edible sticks, every bite as satisfying and wholly refreshing as the last.

Chill out, enjoy the heat of summer, but don’t let the opportunity to indulge in more whimsical sweet pleasures melt away.

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Bar None

May I introduce you to your new sweet obsession?

Every baker dreams of instantly whipping up sure-fire hits every time they turn on the oven, and eaters, no matter how adventurous, always crave certain comforting staples. While the internet hardly needs another plain old blondie recipe, it DOES need this one. It’s the one I always turn to for potlucks, for presents, and for random sweet tooth satisfaction, year in and year out. Something with enough staying power to see that many repeat performances in my kitchen deserves greater attention.

Super chewy, surprisingly buttery, and singing with sweet vanilla essence, they’re simply the best rendition of the classic bar cookie that everyone should have in their repertoire. There’s nothing crazy going on here; no complicated preparation, drawn out chilling or baking times, crazy ingredients, or any other shenanigans. Just tender slabs of caramelized brown sugar sweetness, filled with rich chocolate morsels, ready to be devoured in under an hour.

The only element that may give you pause is the cassava flour, but it’s not so scary as it may sound. It’s made from the yucca root, like tapioca starch, but comes from the entire tuber, thus affording it more fiber and nutrition than the later. If you can’t find it, don’t want to hunt it down, or don’t care about making your treats gluten-free, make it even easier by swapping in good old fashioned all-purpose flour.

In closing, I must apologize for making this introduction. If you had any attachments to particular blondie recipes previously, I’m afraid this fresh suitor will prove irresistible, leading to quite the sordid affair. I’m not sorry, however, for the joy it will create once you surrender to such an inevitability.

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Birthday Boom

For reasons beyond my grasp, it seems like May marks the beginning of birthday season. Inexplicably, it’s as if millions of mothers across the globe decided that the late spring and early summer months were the ideal time to bring a new life into the world, plotting out their pregnancies accordingly. Facebook alerts me every morning about another dozen, two dozen friends celebrating another year on earth, growing more numerous and incessant with every passing day. Though entertaining in theory- and I’d never doubt the determination of a woman about to bear children- I can only chalk it up to coincidence, or at least on my part, good luck.

Having so many parties clustered closely together can be stressful for planning, but a boon for batch baking. Fire up the oven once, whip up a single batter in bulk, and fulfill your festive commitments for scores of friends with ease. The trick is picking something that everyone will like, won’t break the budget, and can suit all sorts of dietary restrictions.

Meet your new best birthday friends. These babies have it all, and yet, demand so little. Just three main ingredients gives rise to tender, chewy blondie bites that taste like cake, but are healthy enough to qualify as a legitimate protein bar. In fact, I must sheepishly admit, it was Luka’s first birthday that originally inspired these almond butter-based morsels. After adding rainbow sprinkles for the human party goers, it became abundantly clear that these were way better than bland dog biscuits here. No added sugar keeps these treats well balanced, but for the voracious sweet tooth, you may want to consider inviting up to 1/3 cup confectioner’s sugar to the soiree.

The magic ingredient here is Noosh Birthday Cake Almond Butter. No, they didn’t sponsor this post; I’m just a super fan and can’t get enough of the stuff. How nuts can taste like spreadable cake is beyond me, but there’s no denying that buttery taste, rich with childhood nostalgia and subtle notes of vanilla frosting. Combining that with gluten-free flour and everyone’s favorite bean brine sounds like a formula too simple, too basic, too good to be true… But like the sudden abundance of birthdays, some mysteries aren’t meant to be solved.

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The Straight Dough(p)

It was only a matter of time. After releasing a glorious vegan version of their infamous cookie dough ice cream, Ben & Jerry’s has now unveiled the next level of dough indulgence upon the world. Joining the previously limited run of “just the chunks,” vegans will soon see a variation with their names on it appearing in grocery stores and scoop shops nationwide.

This is the real deal; the straight dough(p). Cylindrical extrusions exactly like you would see rolling down factory conveyor belts, destined for an unceremonious ice cream burial. Now, they’ve been freed of that typical, undistinguished fate for a glorious full feature. No longer the sidekick but the true hero, every nuance of their buttery, brown sugar sweetness can be properly appreciated. Never before have I tasted anything so closely matched to the flavors of homemade dough without reaching right into the bowl of my stand mixer.

Suddenly, I’m three years old again, standing on a chair to see over the tiled kitchen counter while my mom prepares cookies. Stretching to reach the very edge of the beater, I surreptitiously swipe tiny morsels of soft batter, one after another, letting the flavors explode across my palate and slowly dissipate before going in for another bit. Each stolen taste was just enough to flood my senses with the slightly grainy texture of undissolved sugar and flour, subtly balanced salted edge, and deeply satisfying richness. Stealthy, I was not, but my mom charitably humored my advances, pretending to be engaged with very complicated oven calibration every now and then while I made my moves.

Like the flashbulb of an antique camera, the memory fades off into black, and just like that, the bag is empty, too.

Ben & Jerry’s, take another bow. This is a completely faultless edible masterpiece by any standards. If you’ve ever craved raw cookie dough, this is what you’ve wanted all along.