The items are our list below are a few things that brought us joy throughout the year or in some cases, they are the very things on our list. Many of them are products produced by friends who I adore and I think are doing amazing things and the entire world should know about it.

We’d love to hear your feedback on our list and I am always excited to know what other people are gifting.

Cookbooks
I’ll admit, this year I was a bit preoccupied with finishing my book and trying to share it with the world so I haven’t had as much time as I’d like diving into new books but here are a few I have, have spent some time in their pages and am eager to get cooking:

1. Now & Then

Julia Turshen’s latest book is filled with recipes that I crave daily. They are simple, creative and the recipes work!

2. The Noma Guide to Fermentation

Every winter I like to tackle a project. This year; fermentation. I want to understand how this little bubbles work without making me sick. If you have someone in your life who loves an in depth kitchen project this book is for them. It’s properly nerdy and full of beautiful and practical imagery.

3. The Flavor Bible

This one never leaves my kitchen. In fact as I’ve been doing a bit of recipe planning this morning I have this book sitting at my feet. I’ve talked about it often but it’s worth repeating.

4. The Campout Cookbook

Elevated camping food full of unique ideas for cooking food over the fire. Which we all know, is one of my favorite pastimes. This book makes the often overwhelming task of preparing food on the campsite feel very doable and fun. I adore the illustrations and handy charts.

5. Wine Food

One of my goals for 2018 was to learn more about wine. I’m not so sure how much I learned but I sure drank quite a bit of it – which really is essential in the learning process. This book is a great guide to so many varieties and then pairs the wine with some of the most delicious sounding food – FALFEL WAFFELS!!

6. Drifters Fish

Nelly and Michael are two of my favorite people and they just so happen to produce the best smoked salmon around. If you want to send a taste of the PNW this is what you need. They were also our guides for the Alaska episodes.

7. Schotts Cardigan

I treated myself to this sweater about a month ago and I’ve not taken it off. They say it’s a men sweater but I say it’s mine.

8. Suribachi (Japanese Mortar & Pestle)

I purchased one of these at Uwajimaya here in Seattle. It’s been on every Kitchen Unnecessary adventure with us as it’s both functional and beautiful and it is used almost daily in my kitchen at home.

9. Culinary Knife Roll

This particular knife bag is on my Christmas list this year. I bought myself an inexpensive bag earlier in the year and wondered why I waited so long. It’s perfect for traveling (but of course you need to check it in a suitcase) or for moving from one place to the next. I love having everything I need and all of my favorite tools in one place. It’s perfect for cooking outside as I want to take only the things I need and nothing more. Great for the kitchen enthusiasts and chefs in your life.

10. Artifact Uprising Calendar

These stunning calendars have been gifted a few times. We have so many pictures gathered throughout the year and this is such a stunning way of highlighting them.

11. Hugh Forte Print

I’ve been a long time fan of Hugh’s food photography but his water prints are so calming and beautiful. I want them all.

I LOVE to give subscriptions for the holidays – it’s literally the gift that keeps on giving. Here are a few favorites.

12. SK Cooking Club

For the person who loves a little help in the kitchen planning recipes, grocery lists, etc. Sara’s friendly voice pops into your inbox weekly to deliver healthy and delicious recipes to help with the never ending question – “What’s for dinner?” Her recipes are approachable yet exciting, heavy on vegetables with a bright freshness that I just adore.

13. YES PLZ Coffee (and zine!) subscription

Never run out of coffee again. That is a gift I can get behind.

14. Sounds Delicious

Kasey and Matt are kindred spirits in the kitchen and around the turntable. I gifted Gabe with a series of Sounds Delicious albums and it’s a delight every time they arrive in the mailbox. Matt has curated an incredible list of artists who cover an entire album. I love the design of the albums themselves and each one has been so fun to listen to.

15. Modern Huntsman

This magazine is incredibly inspiring visually and has also been such a powerful voice for me as I’ve delved deeper into the outdoor world this year and have spent a large part of my life wrestling with hunting. It’s a biannual journal with the heart to change the narrative around hunting. It’s perfect for outdoor photographers and people just generally interested in living an outdoor lifestyle.

From Gabe:

16. Biscoff cookies – let’s be honest, I’m married to someone who has her own line of cookies. And they’re flippin amazing. But there’s a time and place for almost every cookie, and perhaps my favorite cookie to eat alongside that now rare afternoon cup of coffee is a Biscoff. Ashley knows I love them and always brings me a snack-pack of them from her airline flights when she travels. That’s just one of the reasons why I love her. You can also find Ashley’s recipe for Biscoff style cookies in her new book, Let’s Stay In.

17. Rhodia Legal Pad – If you’re anything like me, you love a good to-do list. And you’re more than a little persnickety about the paper and writing implements you use on a daily basis. I’ve been using Rhodia notepads for years and love how they take the ink. Whether you feeling felt tip, ballpoint, jell pen or old school pencil lead, this paper is great for everyday notes and lists to keep you better organized.

18. Books and Art by Invisible Creature – These brothers are super talented. I’ve been fortunate to work with them on some small photography projects and always enjoy seeing what they’re up too (think space themed posters commissioned by NASA as well as postage stamps for the United States Postal Service). So when I saw they illustrated a Golden Book about Pixar’s The Incredibles I picked one up right away. I’m also currently making space to put up my Invisible Creature Oxford Pennant which commemorates the Kingdome. Check out their books, posters, prints and pennants. All great gift ideas.

19. PG tips – I mentioned last year that due to health reasons, I’ve limited my coffee intake and been ever more reliant on tea to get me going most mornings. Ashley reached out to our good friend Kacie (who currently resides in England) on a daily drinker and Kacie recommended PG Tips. She even gave me a little insight into how to properly brew. I figure if it’s good enough for Queen and Country, it’s good enough for me.  A lovely way to start your day.

20. Rescue a Puppy – Win the coveted “Parents of the Year” award from your kids by giving them a puppy on Christmas. There are a number of pet adoption agencies out there, we’ve adopted two dogs from Saving Great Animals (who rescued our Lily from a kill shelter). Both our dogs (Lillian and Frederick) have brought immeasurable amounts of joy to our family.

You guys, I’ve done it. I have fallen victim to the pumpkin spice craze. But here me out. Well, I guess I don’t really have much of a case except that I love it. The warmth that comes from a blend of cinnamon, ginger, nutmeg and clove is exactly what I want in everything right now. Yes, I’ll drink it in my coffee. Absolutely I’ll have it in my yogurt. You want me to eat it with my cereal? No problem. Totally into it. Should I toss buttery walnuts with a sweet pumpkin spiced coating and then slather in chocolate? The answer is YES! So while I know that pumpkin spice anything is basically internet gold, let me assure you that this pumpkin spice is here for genuine enjoyment.

Our beautiful walnut halves start with a sweetened and spiced frothy egg white mixture. The addition of the egg white gives a crisp, crackly sweetness that I can’t quit. We then toss those warm candied walnuts in melted bittersweet chocolate then shower flake salt over top. Because that’s who we are.

The season of giving and gathering is among and these are perfect for such occasions. A large batch of these addictive sweets is thrown together quite quickly and make the perfect hostess gift for all those holiday shindigs right around the corner. Tuck a few in a pretty bag or jar with a ribbon and then be the favored guest at all the parties. Just be sure to save plenty for yourself because self-care is important too.

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Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

Author Ashley Rodriguez

Ingredients

1 egg white

1/2 cup / 100 grams sugar

4 cups / 560 grams walnuts

3 teaspoons pumpkin spice (recipe below)

1 teaspoon sea salt

200 grams bittersweet chocolate, melted

Flake salt

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl whisk the egg white until frothy. Add the sugar and whisk to combine. Stir in the walnuts, pumpkin spice and salt. Mix well.

Add the nut mixture to the prepared sheet pan and roast for 10 minutes. After 10 minutes stir well and continue to roast until the nuts are deeply toasted and smell delightfully fragrant.

While the walnuts are roasting melt the chocolate in a large bowl set over a pot of simmering water.

Toss the candied almonds in the melted chocolate and stir well to coat.

Return them back to the sheet pan, shower with flake salt then chill for 20 minutes in the fridge.

Keep any uneated walnuts in a well sealed container. These beauties will keep for up to 3 weeks.

Pumpkin Spice

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon ground cloves

1 teaspoon freshly ground nutmeg

Combine all the spices in a small bowl and store in a well sealed container for up to 3 months.

I won’t take up too much of your time because at this point your turkey is probably defrosting and menu plans are well underway. But I didn’t want to let the holiday pass us by without sharing this recipe for a simple, bright and fresh slaw. While I am one to honor the traditional flavors and dishes that Thanksgiving brings I am always eager for a bit of health and heft on the table.

This slaw is just ever-so-slightly creamy with the addition of a bit of mayonnaise in the dressing. The cranberries pop and cause a bit of a pleasant pucker from their bath in a sweet and spiced brine. Green apple carries another hit of sweet tang while heaps of fresh dill and scallion nudge the salad back toward the savory. All of this to say it’s a delicious salad that will sit beautifully on our holiday table next to our smoked turkey with a bourbon and bacon gravy and fresh corn and cornbread stuffing.

I hope you all have a wonderful Thanksgiving brimming with gratitude and grace.

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Brussels Sprout and Green Apple Slaw with Pickled Cranberries

Author Ashley Rodriguez

Ingredients

Pickled Cranberries

1 cup apple cider vinegar

1/2 cup brown sugar

3/4 cup water

1/4 teaspoon cinnamon

1/4 teaspoon ginger

4 cloves

Pinch salt

8 ounces cranberries ( about 2 cups)

Dressing

1/3 cup pickling liquid

3 tablespoons mayo

Salt

Salad

8 cups shredded Brussels (about 1 pound)

2 small green apples, diced or julienned

1 cup chopped dill

3 green onions, white and green parts thinly sliced

Instructions

Pickle the cranberries:

In a medium saucepan combine the vinegar, sugar, water, salt and spices and bring to a simmer. Add the cranberries then turn off the heat. Let cool. These can be made up to 3 days in advance. Cover and refrigerate.

Make the dressing:

In a small bowl whisk together the pickling brine with the mayonnaise. Add a pinch of salt. Taste and adjust to your liking. It should have a bit of bite to it.

Assemble the salad:

In a large bowl combine the brussels sprouts, green apple, dill, scallions, and dressing. Mix well to combine. Drain the remaining bring off the cranberries then add to the salad.

Serve straightaway.

*I’ve partnered with Scharffen Berger Chocolate Maker to bring you this bittersweet flourless cake with a torched meringue cap. With only four ingredients in the cake chocolate is the star. I use their 70% Cacao Bittersweet Chocolate Baking Bar for a rich, not-too-sweet, flavor that leaves room for the cool sweetness of the billowy peppermint meringue.

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I cradled Ivy into her sling that hugged my chest and positioned her head in just a way that I could inhale it with every breath. We stepped outside of the car having driven an hour out of the city for the purpose of creating the perfect Christmas tree selecting memory. The air bit our noses as we stepped outside. Baron wore black cowboy boots as he did every day and Roman, with his electric blond hair, was always easy to spot as he eagerly ran off without ever looking back. It didn’t take long for the rain to soak through our layers and the picturesque outing was marred with grumbling, tears and mud covered boots. We quickly picked out our tree and Ivy and I left the boys to saw it down while we sought the car for refuge. Every year since we’ve picked up our tree from our local produce stand five minutes from our front door.

In the early years I forced traditions on us like a chore. Each memory was to be perfectly calculated as if their childhood happiness depended on it. I was the director of the Rodriguez Family Perfect Holiday Fun Fest and I sat back in my director’s chair calling cut and action in a way that made sense for the scene but not for my family.

Ivy is very far from her sling carrying days. Now she’s reading books, losing teeth and painting her fingernails. Baron has long outgrown his cowboy boots and Roman’s hair – still radiant – falls over his eyes in just a way that he shifts his head to the side then gives it a quick flick so that he can see. Without directing and carefully crafted scripts we’ve settled into our own traditions. They don’t always happen with great fanfare but we look forward to them just the same.

It starts with the gift of the advent calendar from Gabe’s mom. It’s the one from Trader Joe’s with the brightly colored graphics and paper doors that open to reveal sweet milk chocolate. We get our tree, as I mentioned, close to home with twinkling lights overhead and rows and rows of trees. It’s a pine scented maze that always leads us to just the right tree. At home we’ll make hot chocolate and the kids will hang ornaments. They are the same ones that hung on the Christmas trees that decorated the space where Gabe and I were married. While the kids are in bed I’ll rearrange the tree so not all the ornaments hang in the lower right hand side.

We’ll drive through the streets with houses covered in lights and holiday music blaring over the speakers. My brothers kids will come over for a Christmas tea complete with a cheese ball shaped like a snowman. There will be cinnamon rolls with tangy vanilla bean flecked frosting and we’ll eat clementines until our mouths hurt. There will be peppermint scented cakes and caramel candies that get stuck in our teeth and those little hard candy storybook sets wrapped in cellophane that I always got in my stocking. Moderation will meet us again in January.

Our traditions began when I stopped forcing them. They are the simple activities that without my noticing get repeated every year. The temptation to orchestrate the so-called-perfect holiday season still creeps in but each year I get better about knowing my intentions. I ask myself, “Am I doing this because I think I SHOULD or because it fills me with JOY?” If the answer is joy I proceed with a giddy grin and soak up the fluttery excitement of the season. Every year there are things that never get crossed off the to-do list and I vow to start “Christmas-ing” in October but every year it is what it is and in making joy, peace and hope the priority it’s always my favorite time of year.

This cake is bound to be a tradition as each bite brings me immense joy. It’s a dense flourless chocolate cake made with Scharffen Berger’s 70% cacao bittersweet chocolate. The chocolate is bright and almost fruity making the cake softly sweet which leaves room for the meringue laced with peppermint. If you feel like getting real fancy a streak of red food coloring laced through the meringue would look oh so festive. The toasting of the almond meal can be skipped but I find the reward of a deep roasty flavor is well worth the ten minutes in the oven.

Chocolate Almond Cake with Peppermint Meringue

Serves 8 - 10

Cake adapted from Joy of Baking

Cake:

4 large eggs, separated

1 cup (100 grams) superfine almond meal

3/4 cup (150 grams) granulated sugar, divided

6 ounces (170 grams) Scharffen Berger 70% Cacao Bittersweet Chocolate, coarsely chopped

6 ounces (12 tablespoons) (170 grams) butter, cut into small pieces

1 teaspoon (4 grams) pure vanilla extract

1/4 teaspoon (1 gram) salt

Meringue:

3 large egg whites

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon peppermint extract

1/2 vanilla bean, seeds removed or 2 teaspoons vanilla extract

For the cake:

Preheat your oven to 350°F.

Line a sheet pan with parchment paper. Add the almond meal to the sheet pan then toast in the oven for 10 minutes or until lightly golden and fragrant. Set this aside to cool.

Butter an 8-inch springform pan then line the bottom with parchment. Butter the parchment.

In the bowl of a stand mixer fitted with the paddle attachment begin the beat the egg yolks with 1/2 cup of the sugar. Beat for 2 to 3 minutes on medium high until light in color and tripled in volume.

While the yolks are beating melt together the chocolate and butter in a bowl over a pot filled with simmering water. Stir until just melted then remove it from the heat.

Add the whipped egg yolks to the melted chocolate and butter and carefully stir until just combined. Add the almond meal  and vanilla then stir to combine.

Clean the bowl of your stand mixer. Using the whisk attachment begin slowly whipping the egg whites. Once frothy add the salt. Increase the speed to medium and slowly start adding the sugar. When working with egg whites every move is gentle, so we start the machine slowly and add the sugar very gradually. Once all the sugar has been added increase the speed once more then beat until stiff peaks form.

Fold 1/3 of the whipped whites into the chocolate mixture until combined then add the rest until no streaks are showing.

Carefully add this batter to the springform pan then bake for 45 - 50 minutes. A toothpick inserted into the center should have a few fudgy crumbs. The cake will puff and crack and then settle as it cools.

Set the cake aside and cool for at least 20 minutes before running a knife around the edge and releasing the pan.

Cool completely before adding the meringue.

For the meringue:

Add the egg whites and sugar to a clean bowl of a stand mixer. Carefully place the bowl over a pan of simmering water (or if you are very carefully - directly over a gas flame set on low) and whisk continuously. Periodically check the temperature of the mixture just with your finger. It should have no remaining sugar granules and it should feel quite hot. Immediately set the bowl on the mixer and begin to whip. Continue to whisk the egg whites until stiff peaks form. Stir in the salt, vanilla and peppermint extract at the end.

Top the cake with the meringue then caramelize the perky peaks with a kitchen torch or pop it under the broiler until the meringue is toasted in parts.

The cake can be made up to three days in advance. Prepare the meringue just before or a few hours before serving.

There was a bit of hesitation before I decided to post this recipe. Perhaps because it was so far from what I originally intended to post. I thought in its place I’d talk about walnuts. Having just returned from a trip learning about the process of harvesting they happen to be fresh on my mind. In my plans there was pumpkin yogurt alongside butter-toasted walnuts and then a drizzle of olive oil over the whole lot. There’s still time for that too.

The hesitation could also come from the simplicity of this recipe; it’s really no more than sliced squash roasted with a whisper of sugar then sprinkled with butter browned until nutty and dark. But then there are cocoa nibs – which I realize may not be in everyone’s pantry. So then I worry that this quickly becomes a “fussy” recipe; one that requires a trip to the store and possibly a few mumbled curse words when you get excited to start cooking and then realize you don’t have all its parts. I’d hate for a recipe to be a bother.

But I’m here with squash and cocoa nibs because when I took a bite it gave me a pause and a few flutters of delight which then ignites the instinct to share it with someone else.

If I’m completely honest, hesitation and I have become perhaps too good of friends lately. There is often a pause, just long enough for the action to stop and the voices of doubt to creep in but in this case those voices just seemed crazy, even to me. Because really, who wouldn’t mind another recipe for squash particularly when chocolate (or its roasted bean) is involved?

To remove any sort of the fussiness let’s go ahead and say that although nibs do really play a staring role here perhaps toasted, ummmm WALNUTS might do nicely in their place?! Or pecans. You know what, maybe even peanuts with cilantro scattered on top?! I think you get the idea.

I’m partial to Delicata squash because I love that it doesn’t require peeling. In fact once out of the oven that skin is crisp enough to be pleasant against the softness of the flesh and tender enough to be delicious. But really any squash will do.

It is just the sort of recipe that is simple enough to sit alongside Wednesday’s roast chicken but worthy of snuggling up right next to your holiday bird. Leftovers turn a humble bed of peppery greens into a not-so-humble salad.

Delicata Squash with Brown Butter & Cocoa Nibs

Serves 4 to 6 side servings

The recipe comes from the newly released book, Theo Chocolate which includes all sorts of intriguing sweet and savory recipes that highlight chocolate. The Nibby Crackers are also a favorite. So the lesson of the day is: cocoa nibs are indeed a pantry staple.

1 winter squash (about 2 pounds), halved and seeded*

1 tablespoon extra-virgin olive oil

1 tablespoon firmly packed dark brown sugar

1 teaspoon kosher salt*

2 tablespoons unsalted butter

1 generous tablespoon (about 1/4 ounces) roasted cocoa nibs

flake salt

Preheat the oven to 400°F.

Cut the Delicata into 1/2-inch half moons.

Add the squash to a sheet tray and drizzle on the olive oil, kosher salt, and brown sugar. Toss well to coat.

Roast until the squash is tender and the edges are nicely browned, about 30 minutes.

Melt the butter in a small saucepan over medium heat. Continue to cook until the foam subsides, you start to see brown specks at the bottom of the pan, and the butter smells nutty. Add the cocoa nibs and cook for 10 seconds just to warm them through, then spoon the mixture over the squash and serve immediately.

*I used two small Delicata squash and actually a bit less kosher salt then listed but added a crunchy flake salt at the end.

It’s interesting to me how we all respond differently to recipes. For me there’s a physical reaction when I come across a recipe that I can’t wait to try. Something inside me jumps as if to say, “yes!” I’ll respond by creasing the corner of the page to remind myself to head right to that recipe the next time I pick up the book. Sometimes, and I love this when it happens, I’m so inspired by a recipe I’ll tuck the book under my arm and carry it with me right into the kitchen and immediately get started. For this reason butter always sits on the counter at the ready in case a perfectly softened stick is needed and my excitement can’t bear to wait.

Three words, “hot ginger tea” was all it took to get me straight into the kitchen. The other motivator could have been the fact that I immediately imagined this spicy tea with a splash of bourbon to transform the tea to a toddy and with that our evening’s cocktail was made.

The original recipe comes from David Tanis’ new book, One Good Dish. The book is filled with simple, inspiring and beautiful food. This recipe acts more of a guide and has only four ingredients, including the water. It’s tea in its most basic form. Sliced ginger; woody and hot, dance around a pot of boiling water until the water is deeply spiced. A bit of honey swirls in the pot to sweeten the mix and then for me – a lot of lemon. One its own it is the perfect tea for soothing, warming and healing the sickness that is rampant this time of year. With a splash of bourbon it warms more thoroughly, is suddenly festive and becomes the perfect accessory for drinking on the couch right next to the Christmas tree.

Before you head right into the kitchen I have a few things to tell you about. First of all, my husband and I are teaching a 2-day Food Photography workshop at Aran’s (Cannelle et Vanille) beautiful new studio. It’s just a few blocks away from Pike Place so we will spend some time shopping and shooting there. I’ll take you to a few of my favorite places in the market and we’ll gather some supplies for shooting and eating. I will walk you through my process, we’ll talk about editing, lighting (natural and inexpensive ways to shoot with artificial light) and Gabe – who is the tech genius – will be there to explain technical things better than I can. Where I tend to focus on composition and emotion, he balances me with his numbers and ability to explain things without using my Ritz cracker illustration which no one seems to ever get. The perfect team. I’d love to see you there! You can purchase the workshop here.

Next thing. I’m speaking at The Big Traveling Potluck!! I’m so honored to have been asked and I can’t wait to spend the weekend with many of you. Check out the line up – some of my favorite people will be there.

And finally, (this one gives me butterflies) I’m opening up a pop-up shop this Sunday (12/22) from 2-4 pm! The best slice and bake cookies you can imagine (chocolate chip with sea salt and white chocolate peppermint with vanilla salt) will be available. Right now I’m getting pounds and pounds of Valrhona chocolate and enough butter to make me happy for quite a while. Each package of dough will easily make 1 dozen cookies – enough for you AND Santa. If you are still looking for the perfect hostess gift, this is it. Come by early to make sure you snag yours! You’ll find me and my cookie dough at 1405 NW 70th St 98117 on Sunday. For those of you who aren’t in Seattle, be patient. I’m thinking about how I can get dough to you in 2014.

Hot Ginger Toddy

Recipe from, One Good Dish by David Tanis

Serves 4- 6

4 cups water

3-inch piece of ginger, peeled and thinly sliced

2 tablespoons honey

lemon

bourbon

In a small saucepan bring the water and ginger to a boil. Reduce the heat then simmer for 10 minutes.

Remove the pan from the heat. Stir in the honey, taste and add more if you'd like.

Strain out the ginger. Pour 6 ounces or so in a cup, add 1/2 - 1 ounce of bourbon to the cup and finish with a good squeeze of lemon. Taste and add more bourbon or lemon. Garnish with a piece of lemon and enjoy while warm.

The tea keeps covered in the fridge for 2 weeks.

I’m filled with an eager excitement thinking on all the things I want to do, see and accomplish this time of year: Twinkling lights of red, green, blue and yellow to be seen while drinking hot chocolate. Gifts to be bought and gifts to be made. Cookies to be enjoyed and vegetables eaten to balance it all. Then there’s the great responsibility and joy of trying to teach the kids that even though there are lists to be made and there will be gifts for them that that is not really what this time of year is about. So we bring cookies to the neighbors, read stories, build tradition and try the best we can.

All of this in the midst of teaching classes, creating cookie recipes, and putting dinner on the table. It’s busy – particularly last week, which is why you didn’t see much of me around here.

In the midst of all the chaos there have been little pockets of quiet and rest – moments that mark this season as my favorite. Nestled next to a blazing fire, a towering pine scented tree casts a gentle shadow on the book I’m reading (Jane Eyre – so perfect for this season). I sit across from a dear friend as she pushes fabric through the sewing machine casting perfectly lined up stitches as she works on a present for a friend. I put my book down and cut out a stocking pattern from soft flannel in red, black and gold lines intersecting throughout. We each take warming sips of Hot Buttered Rum in between stitches and cuts.

Before we set out to work on our projects she creamed butter and brown sugar together along with a few spices that are no stranger to this time of year. I tried not to notice the amount of butter and sugar actually going into the recipe. This was my first Hot Buttered Rum and nothing was going to spoil it.

Once combined a spoonful of the mixture went into our mugs. Rum covered, then hot water poured on top releasing the scent of cinnamon and nutmeg under its heat. The butter melted and the sugar dissolved as we stirred briskly.

Since then there have been more Hot Buttered Rum, in fact in my freezer there is a roll of the butter, sugar and spice mixture should the craving suddenly hit for this comforting cocktail – after an evening of viewing Christmas lights, perhaps? Or while wrapping gifts, opening up another window on the advent calendar or while eagerly anticipating the season’s first snow. I’m sure I’ll manage to think of many more reasons to pull out that sweet, spiced butter and start the kettle boiling throughout the season.

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Hot Buttered Rum

Hot Buttered Rum

adapted from Emeril Lagasse

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon kosher salt

1 stick unsalted butter, soft

2 cup dark brown sugar

Cream together the butter, spices and sugar. At this point you can roll up the mixture with parchment into a log. Cover well and refrigerate or freeze for later use. In the fridge the mixture will keep for two weeks, in the freezer a couple of months.

In a mug add a tablespoon of the butter and sugar mixture (the original recipe called for 2 tablespoons but we found 1 was great). Top with a couple ounces of rum and roughly 1/2 cup of hot water. The ratio of the ingredients is really preference.

If possible, enjoy this cocktail near an open fire.

The cookies, cakes, candies and chocolate barks are fine indeed. The crusted roasts still pink and tender inside cozied up to potatoes layered with cheese and bathed in cream satisfy deeply. I will never deny a leftover piece of gently spiced pie for breakfast – pumpkin is a vegetable after all, but the holidays offer so much more for our senses than just taste.

The faintest scent of cinnamon and clove instantly stirs in me memories of Christmas’ past. The ones in which I begged to sleep in front of the tree, guarding our dear parcels with as much fury as my little body could muster. The sharp, cooling burst of peppermint reminds me our first Christmas together. That year we went with Gabe’s parents to get our tree. Theirs was majestic and grand, ours was charming, only slightly more lush than Charlie Brown’s and yet perfect for us and our tiny first home.

Of course there are more smells that exist beyond the edible ones; the pungent pine perfume from a newly acquired tree and the sharp contrast of a wood burning fireplace against the chilling breeze that hits the moment you step outside.

This is only the beginning. I have yet to mention the lights that cause an infectious joy in my children, the continuous hum of Christmas music that create the soundtrack of this season, and the touch of Winter’s first snow – a feeling we are still waiting for this year.

Each year I become joyfully overwhelmed with all the projects – cooking and otherwise – that make up my to-do list. Many of them exist for the purpose of building memories and traditions and trying to instill the same excitement that I remember from my childhood.

I wanted to share with you a few things we’ve been doing around our home to awaken our senses to the season.

I get so excited when I come across a project that is both visually appealing and easy enough to get the kids involved. I saw these snowflakes on Pinterest and immediately broke out our popscicle sticks. With a bit of glue and spray paint our windows were suddenly festive.

In the middle of our popsicle flakes I created a photo wreath (again the idea came from Pinterest) using prints from our iPhone and polaroid. I may never take this wreath down. I never grow tired of seeing their smiling faces and sweet memories from the previous year.

To create the wreath I cut out a cardboard frame, attached a string then covered the frame with photos. I carried the same idea into our bedroom with a heart shape frame.

One of my favorite parts of this season is coming home. We all rush inside trying to escape the cold and are welcomed with warmth and the lingering sweet smells of citrus and spices – and quite often butter. A lot of butter moves through the house this time of year.

More often than not you’ll find a simmering pot of citrus slices, cloves, and cinnamon sticks sitting on the stove. As if this wasn’t enough I decided to dry some orange slices as well.

1/4″ inch slices line a sheet tray then sit in an oven on its lowest setting. About 4-5 hours the slices are completely dry and ready to be strung as ornaments, laid in a bowl to sweeten a room, or packaged with cinnamon and cloves and given away.

Our craft time turned into snack time as my little “helper” kept eating our project. It’s a good thing I work quickly and a good thing she’s so darn cute.

Then of course there’s hot chocolate. You know by now that this year is the year of hot chocolate for me. I’ve introduced you to my fresh mint version but now there is another.

Maple hot cocoa. While I love the richness that comes from hot chocolate made from a base of ganache (chocolate and cream), there is just something about a cocoa mix that satisfies in a way that no other can.

This is a slightly elevated version of what I drank as a child. While there aren’t any dehydrated mini marshmallows in this mix, the subtle maple sweetness and the rich cocoa flavor make up for it.

I’ve been gifting this mix as well. I love the way the ingredients look layered in the jar especially with a vanilla bean tucked in there just slightly disrupting the perfect layers. With or without a side of marshmallows, this is a perfect holiday gift that can be made in minutes. Just be sure to assign a jar for yourself so you won’t feel guilty when you inevitably break into to one of the gift-destined jars.

I really do encourage you to seek out the maple sugar for this recipe. It’s an ingredient that I haven’t used much and am realizing that I have a lot of lost time to make up for.

It smells of syrup, as it is the crystalized version, but in this application it provides enough sweetness without having to use a lot of sugar. Most hot chocolate mixes call for 1 part cocoa to 2 parts sugar. This is 2:1. The cocoa flavor prevails as you are drinking it but there is a depth that suddenly makes this mix seem more grown up.

Just over one week until Christmas and I have nearly every moment of each day planned with holiday activities. There are more lights to see, more cinnamon to simmer, and more carols to sing to my baby girl as she falls asleep in my arms. All the while making sure to leave plenty of time for hot cocoa drinking, of course.

Supplies:

Weck Jars

Maple Hot Cocoa

You can find maple sugar online or at many grocery stores. It's worth the search, I assure you.

2 cups cocoa

1 cup maple sugar

3 teaspoons instant espresso powder

1 teaspoon kosher salt

1/2 vanilla bean (optional)

In a large jar layer the ingredients. Tuck the vanilla bean down the side.

Before preparing a cup of cocoa shake the ingredients together. Add 2 heaping tablespoons mix to 6 ounces hot milk - that is, if you like it good and rich, as I do.

It’s really a shame that Brussels sprouts have had such a bad reputation. I regretfully admit that I myself have spent the majority of my life pulling up my nose in disgust at the mear mention of them.

I blame the steam bath my Brussels of the past received before ending up on my plate a soggy, flavorless, pile of bleh. Their little cabbage-like bodies rolled around the plate invading the territory of its more edible neighbors and I thought for sure they infected their sodden, yucky-ness onto whatever they had touched.

It wasn’t until Molly introduced me to cream braised Brussles sprouts that I could admit to myself that I did indeed liked Brussels sprouts. In fact because of that recipe I fell in love with them. Now I am kicking myself for those wasted years, making up for lost time and converting others to the Brussels sprouts-loving team.

Which is where this recipe comes in. As much as I adore these little, leafy green orbs bathed in cream I wanted a lighter recipe that would win over the fans. A recipe that would highlight the lightly bitter and sweet flavors that emerge after time spent in a hot oven. One that would show off the magic that happens when their outer leaves are given the opportunity to produce a slight char while their insides retain a pleasant creaminess.

A humble-looking platter of these very Brussels sprouts landed on the table of our Thanksgiving this year. Sitting around the table staring apprehensively  in the direction of this dish were the perfect candidates for Team Brussles recruitment – unsure of this leafy green yet eager to try as they had heard me, on numerous occasions, sing its praises.

The ending is a happy one. We now have a few more members to add to the team. If that’s not motivation enough to start pre-heating the oven then I leave you with the words of my 5 year old after his fourth helping of this very dish, “I love Brussels sprouts. They’re my favorite.” No truer words my boy, no truer words.

Brussels Sprouts with White Beans and Pecorino

adapted from November 2005 issue of Bon Appetit

This makes enough to serve four as a side. Or if you are like me, add a crusty loaf of bread to the mix and perhaps a glass of red wine and you have dinner. Feel free to add more salt if you feel it needs it, my Pecorino was delightfully salty and did the job splendidly. Also, it should be said that I go crazy with the cheese here, you may want less.

This dish comes together quickly, creates very little stress and packs a punch of flavor without being overly heavy. For these reasons and many more I think it is the perfect side dish for any holiday table.

1 lb Brussels sprouts, cut in half lengthwise

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

1 tablespoon butter

3 garlic cloves, thinly sliced

¼ teaspoon chili flakes (more or less depending on desired heat)

½ cup chicken or vegetable stock

1 can cannellini beans

1 cup Pecorino, finely grated (or less if you feel so inclined)

Pre-heat oven to 400*F. Add the Brussels sprouts to a sheet tray and add the olive and salt. Stir them a round a bit to evenly coat.

Roast for 20-30 minutes until crispy and parts are deep golden in color. Remove from the oven and set aside.

In a large saute pan add the butter and saute the garlic over medium heat until lightly golden around the edges, 2-3 minutes. Add the chili flakes and stock. Stir in the beans and roasted Brussels sprouts and simmer until the stock has reduced to a glaze, about 5-7 minutes. Avoid stirring too much so as not to smash the beans and disrupt the sprouts.

Remove to a serving dish and liberally sprinkle with grated Pecorino.

I will be attending three Thanksgiving dinners this year. I will be wearing stretchy pants at each meal (and probably a cute little dress to cover up the fact that I’m wearing stretchy pants).

It may surprise you to know that I don’t do a lot of cooking on Thanksgiving. It’s not that I don’t want to it’s just that I have so many wonderful cooks in my life that equally enjoy preparing a Thanksgiving feast. Who am I to spoil their fun?

So instead I thought I’d bring the cooks a gift in the form of candy. While they’re mashing the potatoes and basting the bird they’ll need a bit of sustenance in the form of toffee and chocolate.

I found this recipe for “Mock Almond Crunch” in a candy making book from the 70’s with pieces of pastel nougat and divinity adorning the cover. Candy making can be an intimidating business, with it’s thermometers, pots of molten bubbling sugar and the continuous fear of crystallization. The scariest part about this recipe is having these candies lying around the house and resisting the urge to eat every piece.

The season of Holiday parties and gatherings is upon us. I like to keep simple, homemade gifts like these on hand for a thoughtful hostess gift. This batch makes plenty so whatever I don’t give right away I have stashed in an airtight bag in the freezer. That way I have a gift at the ready and out of sight out of mind – which means I won’t be eating candy all day long (in theory).

Mock Almond Crunch

adapted from “Homemade Candy from the food editors of Farm Journal”

8 whole graham crackers

1/2 cup sliced almonds, toasted

3/4 cup dark brown sugar

1/2 cup + 2 T butter

1/4 teaspoon Fleur de Sel, Maldon, Vanilla salt – or some other fine finishing salt

3/4 cup bittersweet chocolate chips (Ghirardelli 60%)

Lightly butter a 10×10 baking dish. Pre-heat your oven to 325*.

Arrange the graham crackers on the bottom of the dish and sprinkle the toasted almonds on top. Set aside.

In a medium sauce pan melt the butter and brown sugar and boil for 3 minutes. Pour sugar mixture over the crackers and almonds in a thin even layer. Sprinkle with salt.

Place dish in the oven and bake for 10-12 minutes or until the toffee layer is bubbling all over.

Remove from the oven. When the bubbles have subsided sprinkle on the chocolate chips and let the residual heat melt them. With an offset spatula smooth the chocolate layer over the entire surface.

While still warm score the candy with a sharp knife cutting them into your desired shape and size.

Place in the freezer for 10 minutes to set the chocolate. Remove from pan and cut along the scored markings.

Serve immediately or can be sealed in an airtight container for up to one week. Can also be frozen for up to one month.

Mother’s Day is approaching rapidly and while I’ve already unwrapped my present in the form of two beautiful and large vegetable beds that my sweet husband made for me, I have the perfect handmade gift for the mother who likes to spice things up in the kitchen.

Vanilla Salt. It’s unique, incredibly easy to make (get the kids in on the action) and adds an exotic flavor to dishes – sweet and savory.

Simply combine the seeds from one vanilla bean with 1/4 cup kosher salt. Feel free to use more expensive salt here – like Fleur de Sel for example or Maldon if you really love Mom.

Package in a sweet container and tie with a satin ribbon – trust me, she’ll appreciate it.

And if she asks, “What the heck do I do with Vanilla Salt?!”

You kindly reply, “Well, my dear, you can add it to the top of your chocolate chip cookies just before baking, sprinkle it in your buttercream, add it to any baked good as a “regular” salt replacement, sprinkle on seared scallops or candied carrots, etc.”

Then she’ll hug you and kiss you and tell you that you’re the best there is. And then you’ll smile and nod.

Happy Mother’s Day to all you dear mothers out there. Our days are long, the snot is plentiful but the rewards are too many to count.

And to my dear mother who taught me to not only stop and smell the roses but to revel in how incredibly beautiful they are. You and your life are a reflection of His beauty. I love you.

As a little girl I wanted to be Martha Stewart.

My best friend and I took it upon ourselves to create a publication for young girls, such as ourselves, who dreamed of being the crafter, cook and exceptional decorator that Martha is. Our magazine was called, Mini Martha Living.

It ran for one issue.

Oh but what an issue it was. We included recipes and how-to’s. There were sewing, beading and origami projects with hand-drawn illustrations to aid in the learning.

We studied the grownup version of the magazine with precision and mimicked the layout right down to the fonts that vary in size in boldness adorning the cover.

We were so proud of our magazine and quickly learned that publication is a tough business.

That childhood dream has followed me into adulthood.

I get goosebumps at the site of her crafting closet filled with neatly labeled boxes and spindle after spindle of delicate ribbons. Her potting shed makes me weak in the knees as I dream of spending hours out there starting seeds and arranging beautiful cut flowers freshly plucked from my garden.

A perfect afternoon is me with a cup of good coffee completely immersed in a pile of past issues eager to crease the corner of the page that will soon be my next project.

As I’ve grown up I have come to realize that I will never rise to the status of Martha Stewart. I am okay with this. I will never find the need to iron my sheets. And I’m pretty sure – as hard as I try – it is impossible to fold a fitted sheet as concisely as she seems to be able to.

But what I have recently realized is that I can decorate gingerbread cookies. Now they aren’t as perfect as hers but again she irons her sheets – I do not. In fact I call it an accomplishment if I manage to make my bed (sorry mom).

I take it one project at a time, ever increasing my Martha Stewart-ness. Today I start with cookies.

These gingerbread cookies are as lovely on the inside as they are on the outside. Soft and spicy. Sweet and complex. A beautiful and rich mahogany color with an dark molasses flavor.

Gingerbread Cookies

I love the heat of these cookies. I increased the amount of pepper but if you don’t like that much warmth feel free to keep the pepper to 1 teaspoon.Some other delightful additions may be orange zest, lemon zest or finely chopped candied ginger.

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 pound (2 sticks) unsalted butter, room temperature

1 cup dark-brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1/2 teaspoons nutmeg

1 1/2 teaspoon finely ground black pepper

1 1/2 teaspoons salt

2 large eggs

1 cup unsulfured molasses

In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.

Heat oven to 350 degrees. Line baking sheets with parchment paper. Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into shapes then transfer to prepared baking sheets.

Freeze for 10 minutes before baking (or refrigerate for 15 minutes) Bake for 9-12 minutes. If you like a crisper cookie you can bake longer. I like them soft so I took them out at 9 or 10 minutes. Let cookies cool on wire racks.

Decorate with royal icing.

Have you ever come up with an idea so genius that you know you’re pretty much guaranteed fame and fortune just for conceiving such a brilliant concept?

Well, the other day I came up with said idea.

I really do believe that the world will never be the same once this revelation is unveiled. I am pretty convinced that once I push the publish button on this very post the food network is going to be pounding down my door begging me to have my very own show. Those poor TV execs are going to be pushed aside by the dozens of publishers who will be throwing contracts in my face urging me to sign on to write volumes of cookbooks. Or at the very least you’ll read the following recipe and think “that looks delicious! I must make that right now and devour it in it’s entirety because of how fabulous that looks.” Which really is all I truly want.

Now I know that everything has been done under the sun so chances are this isn’t my idea at all. But I have never heard of it and while asking around have not met any one else who has heard of it either. So with out further ado this may or may not be an original idea but it’s new to me and I want to pass it on to you.

Are you ready? Are you sure?

I call it Yams Brulee (or sweet potato brulee, depending on what part of the country you are from).

The recipe could not be more simple.

Rub a yam with a hefty amount of softened butter and bake in a 350* oven until it is just about done. You should feel a touch of resistance when testing with a knife or fork.

Remove from the oven and cut in the middle lengthwise (hot dog style).

Sprinkle a touch of cinnamon on top of the yam. Add a pinch of salt then more butter to cover the exposed flesh. Continue to roast until completely tender.

Remove yams from the oven then let cool slightly. About 5-10 minutes. Sprinkle a fine layer of sugar over the top then TORCH IT until caramelized. Repeat with another fine layer of sugar.

There you have it. An incredible sweet/savory (and simple) side dish perfect for your holiday table.