This week Jimmy and I flew out to spend Thanksgiving in Arizona. I haven't had much time for cooking lately but being here, surrounded by friends and family, I was reminded of why I love it so much. This is where it all started- holidays like this taught me the importance of eating well and of eating together. It taught me how food brings us together- for the good stuff and for the bad stuff. Food unites us- and for that, and for family, and for friends... I am thankful.

hope you all had a wonderful holiday

dim sum + discovery park

The wind this week took the rest of the leaves off our big tree and the rooftops this morning were white with frost. Gone are the days of cardigans, and ballet flats, and late evenings. Winter is here.

Jimmy and I braved our hallway closet this week, pulled out our winter coats, and played a game I like to call: revisiting last winter through pocket contents. Our findings this year included:

4 tubes of chapstick

1 yellow sticker with the word "alcohol" printed in black

1 Trader Joe's receipt for a $3.99 bottle of wine

1 crumpled napkin with a stick-figure drawing of me and Jimmy

1 sticky note that simply reads "nice parking moron"

I'm not sure what this says about our winter last year other than it was probably cold, we drank a lot of cheap booze, and if you decided to have parked poorly near our car we, at one point, might have considered leaving you a note.

pumpkin spiced donuts

If you don't have a mini donut pan, have no fear. These bake up quite nicely as muffins too, just leave them in the oven for a little longer.

for the donuts:

1 3/4 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon pumpkin pie spice

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

for coating:

1/2 cup butter, melted

2/3 cup sugar

1-2 tablespoons cinnamon (or more depending on cinnamon love level)

Preheat oven to 350 F. Butter a mini donut pan (or muffin pan if you decide to go that route) and set aside.

In a bowl, whisk together the flour, baking powder, salt, and spices and set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or in just another bowl) whisk together the oil, brown sugar, egg, vanilla, pumpkin, and milk until well combined. Slowly add the flour mixture and stir until just combined, taking care to not over-mix.

Using a pastry bag or plastic bag, fill each donut cup with the batter. The cups should be fairly full but not overflowing. Bake for 10 minutes or until the donuts spring back when pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes.

While donuts are cooling, melt butter and combine sugar and cinnamon. Dip desired number of donuts in melted butter, then coat in cinnamon-sugar mixture. Serve immediately.

Donuts can keep in an airtight container for a day or so. Don't coat with the topping until ready to serve.

Adapted slightly from this recipe here

coconut macaroons

2 cups sweetened flaked coconut

3/4 cup granulated sugar

2 egg whites

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Place all ingredients in a medium bowl and stir with a wooden spoon or with your hands (my preferred method) until the ingredients are completely combined. Place tablespoon sized dollops of batter onto a baking sheet making sure cookies are at least an inch apart. I like to press down and flatten mine into a disc.  Bake, one sheet at a time, for 10-15 minutes or until edges are browned. Let cool on baking sheet for 10 minutes then transfer to a wire baking rack to cool completely. Repeat with the second batch. 

Hi Friends

Come join me and many other food bloggers from all over the Seattle area for the Will Bake for Food Bake Sale to help fight hunger in our community.

All proceeds go to support the Emergency Feeding Program of Seattle and King County - an amazing organization that provides food to hungry people right when they need it.

Bring donation money and/or any non-perishable food items, and your sweet tooth, of course, to the University District Farmer's Market this Saturday, November 12th... I'll be contributing a version of these cookies that you won't want to miss.

Visit the Will Bake for Food website  H E R E  for more information on the event.

Hope to see you all there!

weekend snippets :: pretty white and wooded hike with friends along I-90

Lately I’ve found myself searching for some sort of life pause button. It’s November, people. novemeber. How did this happen? Soon we’ll be eating turkey and frantically shopping and kissing at midnight and Jimmy and I will actually have to make a decision about where we are going to live next year. 

I try to remind myself to slow down, focus on the little things- like Ryan Adams playing on our stereo and clean sheets and cookies in the oven and Jimmy typing in the next room. These are the things I want to remember.

Tomorrow, and the weekend, and the month of November will all speed right on by-  but tonight there are cookies.

pecan lace sandwich cookies with orange buttercream

cookies

1/4 cup (1/2 stick) unsalted butter, room temperature

1/3 cup sugar

2 tablespoons light corn syrup

1/3 cup all purpose flour

1 cup coarsely ground pecans 

1 teaspoon vanilla extract

filling

1 cup powdered sugar

1/4 cup (1/2 stick) unsalted butter, room temperature

1 1/2 tablespoons orange juice

1 teaspoon grated orange peel

Make the cookies: position rack in center of oven and preheat to 350°F. Line two baking sheets with parchment paper. Stir butter, sugar, and corn syrup in a heavy medium saucepan over low heat until smooth and fully melted. Bring mixture to a boil over medium-high heat, stirring constantly. Remove mixture from heat and stir in flour. Add nuts and vanilla and stir until everything is combined.

Using a teaspoon, drop dough onto prepared baking sheets. Take care to space each cookie at least two inches apart. Bake cookies, one sheet at a time, until bubbling and browned. This will take about 10-15 minutes. Cool cookies on baking sheets for about ten minutes then transfer to a rack to cool completely. 

Make the filling by whisking all of the ingredients in a medium bowl until smooth. To prepare the cookie sandwiches: spread one teaspoon onto bottom of one cookie. Top with a second cookie (bottom side down). Repeat with remaining cookies. 

Adapted from Bon Appetit via Epicurious