Chickpea & Pomegranate Dip + Tasty Pitta Chips

Chickpea & Pomegranate Dip + Tasty Pitta Chips, from the Top With Cinnamon cookbook

Oh, life. How do you manage to be both crazy and awesome simultaneously? I have spent the past several weeks as a ball of excitement and anxiety. Perhaps because I’ve grown too used to cushy freelance life, so when I actually have to do big, out-of-the-ordinary things, all I want is for a fainting couch to appear in my room and a mint julep to materialize in my hand. (And also for my room to be a completely different room. One with a view of something that isn’t a city street, and that doesn’t contain what appears to be the remnants of a bomb made of dishes, clothes, and cardboard boxes.) Or perhaps it’s because I said “yes” to a lot of things all at once. Yes to shoots in the days preceeding and following the workshop Eva and I hosted in upstate NY. Yes to cutting my avocado food/prop sourcing time down to one absolutely insane day so I could spend a couple days in the Adirondacks instead (worth it). Oh and my birthday happened somewhere amidst all of that? Interesting.

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Pouding Chômeur

Pouding Chômeur

Our weather is currently wavering between summer and fall here in the northeast. I woke up this morning to cold, crisp air on my face from the open window beside my bed. I also woke up thinking about pie crust. (Not weird.) As I lay in bed delaying my morning run, my thoughts drifted to the braided pie crust I made for a Slow Food get-together back in February. (Braided pie crusts and I are not friends, btw. Braiding pie dough is a complete pain in the a$$. [Does that even need to be said? I'm pretty sure everyone could figure that out.] Parts of this one also kinda shrank and sank down into the pie. [My fault, but still, ARG.] And you wind up with an edge that’s super thick and hard to cut through. At least I did. Thank goodness Eva’s salted rose and honey filling was beyond delicious enough to overshadow the sub-par crust.) ANYWAY, I buried my memories of braided pie crust and instead started thinking about another dessert I had that night: pouding chômeur.

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Kabocha Curry with Spinach, Chickpeas, & Farro

Kabocha Curry with Spinach, Chickpeas, & Farro

Friends. I have things I want to tell you about. Big things. So major that I’ve been staring at these photos for over a week, unable to find common ground between all the news I want to share and this unexciting (albeit delicious) bowl of curry. And that’s why half my news will have to wait. Until I make a cake. One that may involve booze and pink frosting.

The other half, I’ll share now.

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Smoky Cardamom Ginger-Molasses Cookies (& A Giveaway!)

Smoky Cardamom Ginger-Molasses Cookies (+ a giveaway!)

Hey guys! I hope everyone that celebrated Thanksgiving yesterday had an awesome one. As I mentioned on Tuesday, I had a great giveaway (and cookies) in the works for Small Business Saturday. SBS became a thing a few years back as an alternative to the madness of Black Friday (which has apparently turned into Black Thursday this year — honestly, WHAT?), and encourages everyone to shop small and/or locally. If ever there was an admirable shopping holiday, it’s this one. And I am so excited to be featuring a giveaway this weekend from one of my favorite shops: Season with Spice!

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Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

So I know Thanksgiving is right around the corner, and pretty much all we can think about is what we forgot to get from the store. (I forgot chestnuts. Ugh.)

But look on the bright side: If, like me, you have to brave the madness that is last-minute Thanksgiving shopping, you can at least grab all the ingredients to make this coffee cake too. I know it might not really have a place amidst all the pies, but it deserves a place somewhere, because it’s ridiculously delicious. Whip it up on Friday morning so your family doesn’t eat turkey sandwiches for breakfast. Or file it away for a quieter occasion, when you can eat half of it with no relatives around to judge you. Just promise me that, at some point in time, you will make and eat this. Please.

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