For the past few months I’ve found myself making these cookies at least once a week. And when I realized the recipe wasn’t on this site I knew I had to change that ASAP. So here I am with what might be your new favorite afternoon pick-me-up: CHOCOLATE CHUNK SNACKING COOKIES! But before I say anything else, I feel like I should probably make it clear that these things aren’t meant to replace cookies of the dessert variety. Because – if I had to just pick one – I’m obviously going to go with the cookie that’s made with brown sugar and unbleached flour.. and is filled with pockets of melted, sweetened chocolate. But snacking cookies have their time and place. Like early in the morning when you’re running out of the house and realize you forgot to eat breakfast. Grab a couple snacking cookies. Or when mid-afternoon rolls around and you really don’t feel like making a proper snack. Grab a couple snacking cookies. Or at 7PM when you can feel the pre-dinner hangry creeping up and you’re like I SWEAR IF THIS PASTA DOESN’T BOIL FASTER. Grab a couple– you get the picture. Continue Reading
Unless you’re new around here, you’re well aware that I’m an up-by-6AM kinda morning person. I live for mornings and the quite, dark hours before everything starts to stir. It’s my time to sit with my thoughts and my coffee and just chill the F out before I start the day.
So it should come as no surprise that the first thing I do when I get out of bed each morning is walk downstairs, fill the electric kettle (I’m not one to promote unnecessary consumption but if you haven’t upgraded your stovetop kettle to the adjustable temperature pour-over kettle— WHAT ARE YOU WAITING FOR?) (not only do you get to control the water temperature (!) but the body and handle design make for a super smooth pour), and drink a big glass of room temperature water while I wait for the other water to boil. Once the water is ready, I make my favorite cup of pour-over and savor it from the comfort of our couch (or bed). I do this every single morning of every single day and it’s been my routine for as long as I can remember. Even on days when we have to be out of the house by 6AM, I’ll wake up an hour before Thom just to ensure I get that little chunk of quiet time to myself. Continue Reading
I originally had my stomach set on making this pie with a gluten-free pretzel crust but then I remembered the surplus of Bob’s Red Mill rolled oats I had sitting in the cupboard and figured I should probably find a way to put them to use in something that isn’t oatmeal. And it was then that the oat + pecan crust option was born. It was also then that I started chronically overthinking this pie.
If you’ve been around these parts for the past half decade, you’re probably well aware that this is the fourth caramel sauce recipe to appear on this site (previously: how to make caramel sauce, easy caramel sauce, and almondmilk caramel sauce). A part of me feels like I should be embarrassed about that because four caramel sauce recipes is borderline excessive but this new one.. this new one is a game changer. Partly because you can basically just set a timer and let it boil away (unattended) on the stovetop but mostly because it doesn’t require the full fat coconut cream to be separated from the water (low maintenance coconut milk caramel sauce, FTW). The other thing I love about this recipe? The flavor. The flavor is BANGIN’ and that’s all thanks to a delectable granulated sweetener called coconut sugar. But considering I’ve been a little bit of a, uhh, coconut sugar scrooge, I suppose I’ve got some explaining to do.