I’ll be honest with you: This granola basically came about by me dumping every half-open bag of nuts in my fridge into a large bowl. But even so, it created something magical, warming, and delicious.
I like to improvise a lot with granola. The key is to make sure the dry ingredients are coated well in a liquid. For me, that usually means lots of olive oil and maple syrup. The combo might sound disgusting to some, but it actually works really well here. Olive oil gives the granola a slightly savory flavor, and the maple syrup gives it some sweetness and smokiness. It’s really a win-win situation.
For this granola, I used rolled oats, sliced almonds, pumpkin seeds, sunflower kernels, maple syrup, olive oil, light brown sugar, and some salt. I tossed it all together in a big bowl and spread it out on two baking sheets. I roasted it for about 30-40 minutes, raking the granola around with a spatula every 10 minutes to make sure the ingredients were toasted evenly.
You might be tempted to skip the raking step. I know I was. But commit to the rake; it will yield granola that’s more evenly done, slightly caramelized, and crispy. No one wants sad granola with undone or overdone pieces.
Feel free to make substitutions in this recipe. Like I said, mine came about through dumping the contents of my fridge into a bowl. I bet dried fruit, cacao nibs, or coconut would also taste great in this recipe.
Jim and I ate some of this for brunch yesterday with lots of milk and fruit. It’s so good, though, that you’ll probably want to eat it straight out of the storage container like we’ve been doing.
Here’s a song to get you started on your homemade granola journey.
Go-To Granola
Ingredients
500 g rolled oats 100 g sliced almonds 170 g sunflower kernels 70 g pumpkin seeds 160 g light brown sugar 135 g maple syrup 170 ml olive oil 2 tsp kosher salt
Directions
Preheat the oven to 300 degrees F. Line two baking sheets with silicone mats or parchment paper. Mix all the ingredients in a large bowl. Spread the contents of the bowl across the two baking sheets so they’re more or less in an even layer. Bake the sheets for about 30-50 minutes, raking the granola with a spoon or spatula every 10 minutes to turn over pieces and make sure they bake evenly. The granola will be ready when it’s golden brown. Allow to cool completely before serving (or as long as you can…it’s hard to wait!)
These Meyer lemon poppyseed scones are like little rays of sunshine. I decided to make them this morning because I literally had nothing to eat for breakfast. I did have three Meyer lemons, half a container of buttermilk, flour, and poppyseeds, so these scones were born.
I love poppyseeds in (almost) everything. I’ve made poppyseed cake, muffins, and bagels, and now, I’ve made poppyseed scones. I don’t know why I’m so obsessed with them…I mean, they’re great but they’re not an ingredient superstar. I guess I just like the way they look, and the way they subtly improve a baked good. They’re definitely not as loud and upfront as a Meyer lemon, but they’re striking in their own way.
Okay before I wax poetic about poppyseeds, here are some recipe tips. The scones come together pretty easily. I made them while I was working from home this morning and it didn’t take more than a half hour.
I started to believe (erroneously) that making scones was easier in a stand mixer, but I’m taking that back now. I used very cold butter and a pastry cutter and the scones were the best they’ve ever been. They were light and fluffy with the perfect crumb. I’m no expert but I think this has to do with how the butter is incorporated. If you use a stand mixer the butter is flattened, and it gets warmer faster because a mixing attachment is literally beating it against metal. If you use a pastry cutter and firm pressure, you can make sure the butter is more evenly incorporated.
These are great with a nice hot cup of coffee, or with a lukewarm one (I like to make my coffee and drink it as I bake). I hope you enjoy them as much as I did.
Here’s a song to get you started on your Meyer lemon poppyseed scone journey.
Meyer Lemon Poppyseed Scones
Ingredients
for the scones: 250 g AP flour, plus more for work surface 100 g granulated sugar 1/2 tsp salt 2 1/2 tsp baking powder zest of one Meyer lemon 1/2 cup unsalted butter, very cold 120 ml buttermilk, plus more for brushing scones 1 large egg 1 1/2 tsp pure vanilla extract 2 Tbsp poppyseeds
for the glaze: 120 g sifted confectioner’s sugar juice of one Meyer lemon 1 Tbsp half and half 1 Tbsp poppyseeds
Directions
Whisk together the flour, sugar, salt, Meyer lemon zest, and baking powder in a large bowl. Cut the stick of butter into cubes and then use a pastry cutter or your hands to work it into the flour mixture. The result should be a grainy mixture with pieces the size of small peas.
In the bowl of a stand mixer, whisk together the buttermilk, egg, and vanilla. Add the flour mixture and the poppyseeds and mix until just combined. Turn the dough out onto a lightly floured surface and bring it into a ball. Flatten the ball into an eight-inch disk that’s about one inch thick. Cut the scones into eight pieces and place them on a baking sheet, using two if you don’t have enough room on one. Place the sheet with the scones in the freezer for 15 minutes.
While the scones are chilling, make the glaze. Whisk together the confectioner’s sugar, Meyer lemon juice, half and half, and poppyseeds in a medium bowl until smooth.
Preheat the oven to 400 degrees F. When the scones are done chilling, remove them from the oven and brush the tops with a little buttermilk. Bake for about 18 minutes, or until the edges are golden brown and the tops are lightly browned. Remove from the scones from the oven and let them cool for a few minutes before topping with the glaze. Enjoy!
Y’all have been clamoring for this cranberry orange muffin recipe. I can’t say I blame you.
Cranberries are the ultimate fall fruit. I just discovered that a few weeks ago, when I bought two pounds of cranberries and ended up only using one to make cranberry sauce for Thanksgiving. I had a whole pound left, so I decided to put them in everything.
I hadn’t baked much with cranberry before, but now that I have, there’s no going back. I absolutely love them in everything from scones to cake. They add little pops of tartness to sweet things, and they look great in baked goods. They’re like little cute polka dots you didn’t know your muffin or cake needed.
This recipe came to me because I wanted to have something to eat for breakfast all week, and I wanted to use up cranberries and oranges sitting in my fridge.
I also wanted to use up some yogurt, and so I mixed a bunch into the muffin batter. The result is a very tender crumb that practically melts in your mouth.
I glazed these muffins but you could always omit the glaze if you don’t want extra sugar. I might experiment with a crumb topping next time because I feel like these muffins have coffee cake vibes without actually being coffee cake. They’re great with a strong cup of coffee in the morning.
You can use fresh or frozen cranberries in the batter. I used fresh because that’s what I had, but you could mix frozen berries and it would still turn out great. Avoid using dried cranberries unless you want to sprinkle some on top for decoration. They don’t have the same pop of flavor as fresh cranberries.
Here’s a song to get you started on your cranberry orange muffin journey.
Cranberry Orange Muffins
Ingredients
for the muffins: 1/2 cup unsalted butter at room temperature 1/2 cup granulated sugar 1/4 cup packed dark brown sugar 2 large eggs at room temperature 1/2 cup yogurt (I used 2%, but whole is great, too) 2 tsp pure vanilla extract zest of 2 oranges 1 3/4 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp ground cinnamon 1/2 tsp salt 2 Tbsp orange juice (mine was fresh squeezed, but it doesn’t have to be) 2 Tbsp whole milk 1 1/2 cups fresh or frozen cranberries (do not thaw)
for the glaze: 1 cup powdered sugar 3 Tbsp orange juice
Directions
Preheat the oven to 425 degrees F with a rack in the middle. Grease a muffin pan or line it with paper cups.
In the bowl of a stand mixer, beat the butter and sugar on high until creamed. Scrape down the sides of the bowl and add the eggs, yogurt, vanilla extract, and orange zest. Beat on medium speed, scraping down the sides and bottom of the bowl as necessary, until the mixture is well combined.
In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt until well combined. Add the dry ingredients to the wet ingredients in the bowl of the stand mixer and mix until just combined. Add the orange juice and whole milk and mix again until everything is well combined. Fold in the cranberries with a rubber spatula or wooden spoon.
Scoop or spoon the batter into the prepared muffin tin. I like to use an ice cream scoop, but regular spoons work well, too. Make sure the cups are 3/4 way full.
Bake the muffins for five minutes at 425 degrees F, then turn down the temperature to 350 degrees and bake for 15-18 minutes more, or until the tops are golden brown and spring back to the touch. You can also check doneness by inserting a toothpick in the center of a muffin. If it comes out clean, you’re good to go.
Let the muffins cool completely. Once they’re cool, whisk together the powdered sugar and orange juice. Use a spoon to drizzle the glaze on top of the muffins.
These will keep for a few days tightly sealed at room temp. Enjoy!
Every year around this time, I find myself craving tortilla soup. It’s simple, warming, and spicy. It’s the perfect thing to make after Thanksgiving when you never want to cook again but you also don’t want to eat leftovers or takeout for the rest of your life.
This soup comes together in less than an hour and it relies on some basics that you probably have in your pantry and fridge. It does require cooked chicken, but that could really be any variety. If you have leftover rotisserie chicken, shred it and throw it in. If not, you can do what I did and salt and roast some chicken breasts in the oven for about thirty minutes, and then shred them afterward.
Whatever your plan of attack is, don’t stress because the real star of this show is the tortilla chips. Some people like to use real tortillas in their tortilla soup, but I’m a fan of chips. I like to take a big handful, crumble them up, and throw them on top of the soup. There’s something about this bit of theatrics that makes the soup all the more thrilling to eat.
Plus, tortillas can get soggy. I’ve seen a tortilla soup recipe that calls for blending a spiced, boiled stock with pieces of cut of tortillas, and that sounds kind of gross to me, and it’s way too much work. Tortilla chips get soft in the broth but not too soft, so the texture is still on point.
You can get creative with toppings but I like fresh chopped cilantro, scallions, sour cream, lime, and avocado. You can also add more cheese on top (the soup calls for mixing in a lot of shredded cheese before it’s done).
Whatever you do, don’t skip the chips. You probably wouldn’t do that because why would you…it’s tortilla soup. But invest in higher quality chips-maybe the restaurant variety, or something on the same level. Make sure they’re corn tortilla chips. The flavor will pair much better than flour tortilla chips.
Here’s a song to get you started on your tortilla soup journey. Spotify Wrapped was just posted yesterday and I took a deep dive through my top songs of 2021. I still can’t believe not a single Kacey Musgraves song was listed in my top five, considering that I listened to her album on repeat pretty much every hour for a week, but maybe there’s an issue with the algorithm. In any case, here’s one of my favorites.
Tortilla Soup
Ingredients
2 Tbsp extra-virgin olive oil 1 sweet onion, diced 4 garlic cloves, minced 2 tsp ground cumin 1 tsp smoked paprika Kosher salt black pepper 1 14-oz can fire-roasted diced tomatoes 4 cups chicken stock 1 cup water 5 oz freshly grated sharp Cheddar cheese quarter of a pound of cooked and shredded chicken diced avocado, crumbled tortilla chips, sour cream, lime, and chopped fresh cilantro for topping
Directions
Heat a large pot over medium heat and add the olive oil. When it’s hot, stir in the onion, garlic, cumin, paprika, and a generous sprinkling of salt and pepper. Cook about five minutes, or until the onion softens. Pour in the diced tomatoes, chicken stock, and water. Bring the mixture to a boil then reduce it to a simmer and cover the pot. Simmer the mixture for five minutes.
Stir in the cheddar cheese a handful at a time until it’s melted. Stir in the chicken. Cook the soup on low until it’s heated through. Serve with lots of tortilla chips, avocado, sour cream, lime, and chopped fresh cilantro. Enjoy!
Today started out casually enough; I got up late, stumbled out of bed, got coffee and did a little early holiday shopping (shipping is HORRIBLE this time of year). Little did I know that twelve hours later, I was going to make the best apple tart of my life.
It started when Jim and I drove out to Liberty Apple Orchard in Edwardsville, IL. Liberty is my favorite apple orchard in the area, partly because their apples are the best I’ve tasted and partly because everyone who works there is so warm and welcoming. It almost feels like you’re going to pick apples in your own backyard.
Today was the second to last day the orchard was open for the season, so we made it just in time. It was probably too cold to be apple picking- it was almost freezing temps, windy, and gray, but we really wanted apples so we did it anyway. We managed to find enough to fill two bags, and then we went and got hot chocolate on the way home to warm up.
I don’t know about you, but I always get anxiety after I pick a massive amount of fruit and bring it home. Even though I know that I can find things to make, I’m always overwhelmed with possibilities. So this time, I decided to keep it simple and make an apple tart.
Apple tarts are my favorite things to make with apples. The main work is making the crust, and once that’s done, you just put some peeled apples and sugar on top and call it a day. If you want, you can even use store-bought puff pastry for the shell. I decided to make my own tonight because I wanted to use spelt, which gives the crust a more nutty flavor.
The tart looked great when I took it out of the oven, and it smelled even better. Would it taste as good? I wondered. I let it cool for a few painstaking minutes, and then I transferred it to a cutting board and cut off a slice.
I am not exaggerating when I say this is the best thing I’ve ever baked. Yes, it helps to have fresh apples handpicked from a local apple orchard on top, but it goes beyond that. The crust was so flaky, light, buttery, and perfectly browned. It was crunchy around the edges with sugar. The apples, which have a healthy sprinkling of vanilla sugar on top, were soft and perfectly sweet. This was one of the first times I’ve thought to myself, “Did I really make this?” because it tasted like something I would get from a bakery in France. I know it sounds like I’m tooting my own horn…maybe I am. But I’m only doing it because this was so damn good.
ANYWAY. Before I keep going, I’ll leave you with a recipe. And here’s a song to get you started on your apple tart journey.
The Apple Tart of My Dreams
Ingredients
for the puff pastry: 340 g cold unsalted butter, cubed 140 g AP flour 145 g spelt flour 1 tsp Kosher salt 120 ml cold water
for the tart: 2 pounds (about 900 g) tart apples, peeled, cored, and sliced 1/8 inch thick juice of half a lemon 2 Tbsp AP flour 6 Tbsp vanilla sugar pinch of salt 1 large egg, lightly beaten 2 Tbsp turbinado sugar
for the vanilla sugar: 1 vanilla beans, seeds removed 6 Tbsp granulated sugar
Directions
First, make the spelt puff pastry. Use a stand mixer to mix the two flours and salt together. Then, mix in cubes of butter all at once on low and mix until they are completely covered in flour and form small pieces. Add the water all at once and mix for 15 seconds until the dough is evenly saturated. If it looks a little chaotic, don’t panic; it will all come together on the counter.
Turn the mixture out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the right third of the dough to the center, then fold the left third over the other two thirds of the dough on the right. It will look like a folder letter. Turn the dough 90 degrees, press it back into a rectangle, and repeat the folding and patting process two more times. After three turns, wrap the dough in plastic wrap and refrigerate it for an hour. After it has rested, roll the dough into a rectangle that’s about 1/2 inch thick on a lightly floured surface. Repeat the letter folds three times. After you’re done, wrap the dough in plastic wrap and refrigerate it for another hour.
While the dough is chilling, preheat the oven to 425 degrees F with a rack in the center. Toss the sliced apples in a bowl with a little lemon juice to keep them from browning. Make the vanilla sugar by mixing the granulated sugar and seeds from one vanilla bean in a small bowl.
When the dough is done chilling, remove it from the fridge and roll it out into a 10 inch by 14 inch rectangle. Transfer it to a lined baking sheet and sprinkle the flour and 2 Tbsp of the vanilla sugar on top, leaving a one inch border around the edges. Arrange the apples on top so they’re slightly overlapping, then fold the edges of the dough over the apples, pressing at the corners to seal. Sprinkle the sugar and salt over the apples. Place the sheet with the tart in the freezer for 15 minutes to set.
Once it’s set, brush the crust with the egg and sprinkle on the turbinado sugar. Bake for about 30 minutes, turning once, until the apples are browned on the edges and the crust is golden brown. Let it cool slightly before cutting into it. Enjoy!
There comes a time every year when I start wanting to bake with pumpkin. It usually happens once there’s a chill in the air and the leaves start changing, but this year, it happened early.
I’m not the only one who feels this way; when I went to the grocery store to buy pumpkin puree the other day, it was all sold out. Every. single. can.
Luckily, I knew people weren’t going for the organic pumpkin puree, so I managed to get my hands on a couple (2 for $5…a bit steep for pumpkin, but desperate times call for desperate measures). I took them home, opened a can, and made this pumpkin dark chocolate chip bread.
A couple notes about this bread: First, it’s incredible. Second, it pays to use really good dark chocolate chips. Aside from the pumpkin, the chocolate is a standout ingredient. It adds just the right amount of sweetness and pairs well with the pumpkin. I like to throw some dark chocolate chips on top of the batter before I bake the whole loaf, but if you’re not feeling chocolate overload (and then, who are you?), you can skip that step.
I enjoyed this pumpkin loaf fresh out of the oven and then many days after. It’s great with a cup of coffee or tea. It basically can pass as any meal in a pinch.
Here’s a song to get you started on your pumpkin dark chocolate chip bread journey.
Pumpkin Dark Chocolate Chip Bread
Ingredients
1/2 cup whole wheat flour 1/2 cup plus 1/3 cup all-purpose flour 1 cup old fashioned rolled oats 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground all spice 1/4 tsp ground nutmeg 1/4 tsp kosher salt 2 large eggs, at room temp 1/2 cup lightly packed brown sugar 2 Tbsp canola oil 1/3 cup milk 1 1/4 cups unsweetened pumpkin puree 2/3 cup dark chocolate chips plus more for sprinkling on top
Directions
Place a rack in the center of your oven and preheat it to 350 degrees F. Heavily coat a 9×5 loaf pan with nonstick spray and set aside.
Whisk together the flours, oats, baking powder, baking soda, ground spices and salt in a bowl. In the bowl of a stand mixer, beat the eggs, oil and brown sugar on medium until well combined. Beat in the milk and pumpkin puree until combined.
Use a heavy spoon to mix the wet ingredients into the dry ingredients. Do not overmix! Mix it until it’s just combined and there are no traces of flour. Gently fold in the dark chocolate chips.
Transfer the batter into the prepared loaf pan, smooth the top with a spatula, and then sprinkle extra dark chocolate chips on top. Bake for about 40 to 50 minutes (checking at 40 if you have a fast oven like mine), or until a toothpick inserted in the center of the loaf comes out clean. Place the loaf on a wire rack to cool all the way before slicing. Enjoy!
Picture an overcast, rainy fall day when you sleep late, stumble into the kitchen, make some coffee, and then set up your computer to watch the entire Season Four of Real Housewives of Potomac.
Okay, maybe the last part isn’t universal, but I’m off work for a week before I start my new job, so I get to do (pretty much) whatever I want. On a related note, I decided to make these apple cinnamon muffins this morning.
I’m a big fan of apple desserts in the fall, but sometimes you need something that is semi-healthy and filling and more easily passes as actual breakfast. See: these muffins. They’re slightly sweet, full of tender chunks of apple, and they’re warming with ground cinnamon. They’re the perfect thing to make when the weather becomes colder and you want an easy baking project.
You can use any kind of apples in these muffins but I used Jonagolds. I like that kind for baking muffins because they’re sweet with a little bit of tartness, so they usually pair well with other flavors. When I make a pie or crisp, I go for something tart like Granny Smith so I can balance all that sugar with some tartness.
A trick to baking perfect muffins every time is checking them when there’s a few minutes left of baking. Tap the top lightly with your finger. If the surface springs back, you’ll know your muffins are done.
These muffins are great with a cup of coffee or by themselves. It’s hard to eat just one.
Here’s a song to get you started on your muffin journey.
Apple Cinnamon Muffins
Ingredients
1 3/4 cups whole wheat flour 1 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp Kosher salt 1 cup grated apple 1 cup apple cut into small cubes 1/3 cup extra-virgin olive oil 1/2 cup maple syrup 2 large eggs at room temperature 1/2 cup plain, 5% fat Greek yogurt 1/2 cup unsweetened applesauce 1 tsp vanilla extract turbinado sugar for sprinkling on top
Directions
Preheat the oven to 425 degrees F with a rack in the middle. Spray or butter a muffin pan generously, or use liners if you want.
Whisk together the whole wheat flour, baking powder, ground cinnamon, baking soda and salt. Toss in the grated apple and cubed apple with a large spoon and stir until everything is well combined.
In the bowl of a stand mixer, whisk together the olive oil and maple syrup until combined. Then whisk in the eggs until well combined. Whisk in the Greek yogurt, applesauce, and vanilla extract and mix thoroughly.
Add the wet ingredients to the dry ingredients and combine with a large wooden spoon until there are no more traces of flour. Spoon the batter into the prepared muffin cups. Sprinkle some turbinado sugar on top of each muffin. Bake the muffins for about 12-14 minutes, or until the tops spring back to the touch. Cool the muffins in the tin on a wire rack. Enjoy!
Last week, Jim and I drove down to Tennessee for a friend’s wedding. We decided to make it a long trip and stop in Nashville on the way there, and then in Chattanooga on the way home. I’ve been to Nashville several times, but I’d never been to Chattanooga or Eastern Tennessee where the wedding was. The latter two destinations ended up being my favorites.
Don’t get me wrong; Nashville is a fun city with lots to see and eat, but Chattanooga and Eastern Tennessee are more beautiful and, frankly, relaxing. I always find myself irritated when I get to Nashville, maybe because there is a slightly faster pace and (sorry Nashvillians) no one can drive. But luckily, Eastern Tennessee and Chattanooga more than made up for the minor frustrations I endured in the center of the state.
I could go on and on about what we saw and did during our five days there, but I’ll keep my recommendations centered on food. Even though Nashville is not my favorite place, I won’t deny that their food scene is great and never disappoints. I also found some gems in Chattanooga.
Nashville
Redheaded Stranger
Redheaded Stranger, like its name, is eclectic. It serves delicious tacos with several different fillings, and it has plenty of alcohol to boot. I probably should have gotten a frozen margarita after the five and a half hour drive down from St. Louis, but at least I got barbacoa tacos with shredded beef and cheese. We ate the tacos on the patio, where you can sit and people watch and soak up the local flavor.
Crema
I’ve followed Crema on Instagram for years, and for some reason, I thought they were in New Orleans. Luckily I realized my mistake and we went there for a mid-day pick me up coffee after lunch. I got an iced latte with mint-infused honey and it was divine. It was exactly what I needed to perk up in time for the Country Music Hall of Fame.
Folk
I had high expectations for Folk, and it did not disappoint. I heard about the restaurant from a fellow food writer in St. Louis, who posted about it on his Instagram. Their pizza looked delicious, so I made a note to visit them next time I was in Nashville. I’m so happy I went. The pizza is some of the best I’ve ever had, and I loved the appetizers. We got marinated olives and ham and watermelon to start, followed by pizza and dessert. Don’t hold back at Folk; get everything that appeals to you.
Dozen Bakery
For me, a road trip is not complete without stopping at a bakery. Dozen Bakery more than satisfied my craving. I usually go the sweet route at a bakery, but Friday morning, I decided to get a big egg sandwich to prepare for the four hour drive to Eastern Tennessee for the wedding. I’m so glad I did. The egg was perfectly cooked and served on homemade sesame focaccia bread that melted in my mouth.
Franklin Bakehouse
On the way home on Monday, we made a slight detour and stopped in Franklin, TN, near Nashville for breakfast. I visited Franklin 10 (how has it been that long) years ago and loved its small-town charm and food. I’m a big fan of Franklin Bakehouse, which makes all its own bread and pastries. I got a homemade bagel and lox and it hit the spot.
Chattanooga
Whitebird
I did a little reconnaissance before my trip to Chattanooga and read that Whitebird was the place to go for a nice dinner. The reviews were right. The service was excellent and with the exception of one dish (don’t get the crab dip), the food was great, too. I would highly recommend the charred tomato bucatini with local mushrooms.
Chanticleer Inn Bed and Breakfast
Chattanooga is right on the border of Georgia. The place I found us to stay, Chanticleer Inn Bed and Breakfast, is actually in Lookout Mountain in Georgia, only minutes from downtown Chattanooga. I loved it; it was peaceful, relaxing, and they had delicious breakfast cooked to order. I got the biscuits and gravy and I’m still thinking about them days later.
Lookout Mountain Pizza Company
I read about Lookout Mountain Pizza Company a while ago, or maybe I heard about it from someone who mountain climbs in Southern Tennessee. Either way, I remembered it when I was scrolling through a map on Sunday trying to find us a place to eat. It’s about a 30 minute drive from Chanticleer in Georgia, but it’s well worth the trip. Their Neapolitan wood-fired pizza is delicious. And the drive to get to the restaurant is scenic and beautiful.
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Here’s a song to get you started on your Tennessee journey, if you go. Jim heard me sing it in the car about twenty times over the past few days.
I don’t know how it took me 30 plus years to come up with this concept, but sprinkles + chocolate chip cookies = sprinkle cookies!
Sprinkles make everything better, in my opinion. Maybe not onion dip or steak, but anything sweet. Plus, they’re so cute and bright, they add a little pop of sunshine to any dessert.
My love of rainbow sprinkles dates back to Baskin Robbins circa 1993, when I ordered my favorite flavor of ice cream (mint chip) with rainbow sprinkles on top. That Baskin Robbins store (which still exists; I go about once a month) throws basically half a jar of rainbow sprinkles in the cup, so it’s really sprinkles with a side of ice cream, just the way I like it.
Since then, I’ve started to put sprinkles in pretty much everything. I chose them as my mix-in for frozen custard concretes, I’ve added them to birthday cakes, and I’ve put them on top of cupcakes. It was only earlier this week when I decided to put them in one of my favorite desserts of all time, chocolate chip cookies.
You might be like, whoah, sprinkles are a sugar overload in an otherwise sweet dessert. Well, this isn’t true. I only use semisweet or dark chocolate chips in my chocolate chip cookies, so they’re not too sweet. Plus, sprinkles are very bright and colorful, but they’re stealthy when they’re mixed in things. So they won’t bombard you with sweetness in these cookies.
Here’s a song to get you started on your sprinkle cookie journey.
Sprinkle Chocolate Chip Cookies
Ingredients
2 and 3/4 cups (345 g) AP flour 1 tsp baking soda 1 tsp salt 1 cup (230 g; 2 sticks) unsalted butter, softened 1 cup (200 g) light brown sugar 1/2 cup (100 g) granulated sugar 2 large eggs at room temp 2 tsp vanilla extract 1 package (2 cups; 340 g) semisweet chocolate chips lots of sprinkles
Directions
Whisk the dry ingredients together in a bowl. In the bowl of a stand mixer, beat the butter with the two sugars for a minute or two until thoroughly combined. Then add the eggs and vanilla extract and mix well, scraping down the sides of the bowl with a spatula if you need to. Slowly add the dry mixture to the wet mixture and mix until just combined. Turn the mixer speed to low and slowly add the chocolate chips and sprinkles. Refrigerate the dough for at least two hours and up to a day.
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silicone baking mats. Remove the dough from the fridge and scoop about a tablespoon at a time onto the prepared baking sheets. Bake the cookies for about 10 minutes, or until golden brown around the edges and lightly golden on top. Remove them from the oven and let them set for five minutes before allowing them to cool the rest of the way on a wire rack. Enjoy!
A couple weeks ago, Jim and I went up to Chicago for a long weekend. A lot of people don’t realize this, but Chicago is one of the best places you can visit during the summer.
Why? Basically, it’s a respite from the extreme heat and humidity of other places in the lower Midwest. Yes, Chicago gets hot and humid, but it’s nothing compared to how it gets in St. Louis, when you go outside and feel like you’re swimming in a pool by breathing.
Also, Chicago has a lake. Whenever it gets hot, people flock to its beaches, which generally are less crowded or overrun than beaches you would find in other parts of the country. And the water is a nice temperature, so you don’t feel like you’re going to freeze when getting in.
We had a great few days in the Windy City. I went to grad school and then interned in Chicago eight years ago, so whenever I go back, I try to throw in a mix of favorite destinations and also new places that I’ve wanted to visit. This trip was the perfect balance of old and new. Here are some of my favorite places from our trip. I’ll also give a couple recommendations from Bloomington, IL, because we stopped there on the way up, and one from Southern Illinois, where we stopped on the way home.
Bloomington, Illinois
You can easily do the drive from St. Louis to Chicago in a day, but if you want a leisurely route with some small-town charm, I’d recommend stopping for the night in Bloomington, Illinois. We decided to drive up Thursday night and stay at the Vrooman Mansion, a historic house that’s been converted into a B&B. It was definitely worth the stop. The inside is so charming; it really feels like you’ve stepped back 100 years. Also, the breakfast is incredible. We had local grilled peaches with homemade granola, frittata, and turtle pancakes. Everything was so delicious. It was honestly better than some of the restaurant meals I’ve had recently.
Also, while you’re in Bloomington, don’t miss Gene’s Dairy Delight. We stopped there after dinner and the soft serve was incredible. I got a twist with rainbow sprinkles and Jim got a chocolate malt.
Art Institute of Chicago
Every trip I take to Chicago involves a stop at The Art Institute of Chicago. We went there first after we drove up on Friday. I loved this Bisa Butler exhibit with textiles capturing historical narratives of Black life (pictured above). I also took Jim to see the Chagall windows, one of my all-time favorite parts of the museum.
Daisies
If I could recommend one new Chicago restaurant for you to try, it would be Daisies. We had a great experience from start to finish. They make all their own pasta, and everything is fresh, seasonal, and delicious. I started with the chips and onion dip, which took me back to my childhood eating onion dip with potatoes chips, except these were way better. Then I got spaghetti with fresh tomatoes, and finished the meal with their famous gluten-free chocolate chip cookies. The cookie was exactly how it should be: crispy around the edges, warm and gooey in the middle. I’m tearing up a little thinking about it.
Lost Larson
I’ve wanted to visit Lost Larson for *years*, but I never made it because Chicago is huge and Lost Larson is in Andersonville, north of downtown and difficult to get to on public transportation. This time I had a car, so the morning we went to the beach, I made Jim stop at Lost Larson so we could get breakfast. I got the Swedish cardamom roll and an iced coffee. We ate them in the park near the lake. A woman walked by and said we looked French. Oui, madame.
Montrose Beach
Montrose Beach is one of my favorite beaches in Chicago. It’s big enough so you don’t feel like you have to sit right next to someone you don’t know, it’s beautiful, AND it’s a great middle ground between northern Chicago and downtown. Weirdly, online it says it opens at 11 AM, so I panicked a little because we got there at 10. But luckily it was open and already hopping. On the walk in, a random guy yelled out to me, “It opens at 11,” which stunned me for a second then irritated me. I’m reading a book about the patriarchy right now and I definitely have some thoughts about random men shouting out unnecessary/irritating/patronizing things at women. Don’t get me started.
While you’re at Montrose Beach, you should walk along Lakefront Trail and visit Montrose Pier. I had actually never done this before, but it was a great walk and had a beautiful view of downtown Chicago at the end.
Black Dog Gelato
After the beach, we drove over to Ukrainian Village to get gelato at Black Dog Gelato, one of my favorite places in Chicago. It’s owned by the daughter of one of my professors from grad school, so I found out about it shortly after I moved to the city. I used to go all the time when I lived in Chicago, but lately I only go back in the winter, so I haven’t been in years. I loved revisiting it and cooling down with some gelato after the beach.
Riverwalks
Everyone gets excited about Lake Michigan in Chicago, but one of the real attractions in my opinion is the Chicago River. It’s easy to ignore once you’ve lived there a while and it becomes a backdrop during your commute, but if you’re a visitor, you will be impressed by the views. I like to walk along the river near the River North neighborhood at night (see above). The city looks so beautiful lit up at night. You can watch boats go by and people partying on yachts and neighboring patios.
If you want somewhere a little quieter, head to Streeterville near Navy Pier during the day. There’s a River Esplanade park that is peaceful with nice shaded benches and great views of the river.
Lake Taxi
If you visit Navy Pier and want to get to the museums and attractions at the south end of the city, I’d highly recommend taking a water taxi. It’s way better than calling Uber or taking public transportation. We got tickets through Shoreline Sightseeing Chicago and rode all the way across Lake Michigan from Navy Pier to the Shedd Aquarium. They let you bring drinks on board, so I got a frozen margarita and drank it while we sat on the top level and watched the city go by. It was one of the highlights of our trip.
Kim and Carlo’s Chicago Style Hot Dogs
If you visit Chicago, it’s pretty much obligatory that you get a hot dog at some point. Don’t even *think* about putting ketchup on it. You will be exiled from the city immediately. A Chicago-style hot dog has pickles, mustard, onions, tomato, peppers, relish, and is served on a poppyseed bun. I had the best one of my life during this trip at Kim and Carlo’s Chicago Style Hot Dogs stand near the Shedd Aquarium. I wish I could go back and get another one right now.
Buckingham Fountain
Right when I thought I’d seen every tourist attraction in Chicago, I was proven wrong. I saw Buckingham Fountain during our water taxi ride. Located in the South Loop, it’s close to Lakefront Trail and all the museums. Sadly, I did not see Queen Elizabeth, but I get to bask in the beauty of the fountain, and I found a great popsicle vendor.
Mini Mott
I heard about Mini Mott through a St. Louis food writer who visits Chicago more often than I do. He posted some pics that made me want to visit. Their burgers are incredible. You can get a garlic butter burger (pictured left) or their classic that comes with sweet potato straws, pickles, miso butter, and spicy aioli. Don’t forget to get soft serve at the end. They rotate flavors seasonally. I got Belgian chocolate and peach swirl.
Beatrix
Our last morning in Chicago, Jim and I walked over to River North for breakfast at Beatrix. It’s located on one of my favorite streets in the city with a bunch of good restaurants and coffeeshops. I got these lemon ricotta pancakes with lemon syrup and they were incredible; light, fluffy, slightly sweet, and not too filling. They also had good fresh juice (not pictured).
Marcoot Jersey Creamery
At this point you’re probably thinking, your trip to Chicago was basically eating ice cream and hot dogs and not much else. You’re not wrong, but when you’re in a food city and driving through some of the best farmland in the country, what else can you expect? On the way home, we stopped somewhere I’ve wanted to visit for a while, Marcoot Jersey Creamery. Marcoot is well known in the St. Louis area for its fresh, artisan cheese and ice cream. We picked up a bunch of cheese to take home with us, and we finally got to try their homemade ice cream. I’m not exaggerating when I say it’s the best ice cream I’ve ever had. I got the chocolate with Oreos and vanilla with cookie dough.
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