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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Homemade Angostura Sugar Cubes & The Champagne Cocktail

Homemade Angostura Sugar Cubes

Hey guys! I hope everyone that celebrated Christmas this week had a fantastic one. This was the first year that I did not spend Christmas eve and day at my parents’ home. (I had to push the trip back to this weekend due to some scheduling issues.) It was a little strange, but we managed to have a fine little holiday here, complete with beef Wellington and hot buttered rum. And that time not spent traveling meant I could do a little New Year’s Eve planning on Thursday!

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Flourless Mexican Chocolate Crinkle Cookies

Mexican Chocolate Crinkle Cookies

The title I’ve given this post is a bit of a misnomer. These cookies aren’t made from Mexican chocolate. But they are inspired by some crazy delicious cookies I was obsessed with a couple years ago. It was a short-lived romance, as the baker had a limited supply of Mexican chocolate that she brought back from a trip abroad, and it ran out far too quickly.

I hadn’t thought about those cookies in a while, but they came to mind when I was working with this recipe. The two are nothing alike, texturally, but once I got the thought of chocolate + warm spices into my head, there was no turning back.

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