This is it.

This is the post in which I tell you that I’m a selfish person, and have the evidence to prove it. This is the post in which you get a glimpse into the thoughts of my former seventeen-year-old brain (thankfully, said brain has matured some since). This is the post in which I may simultaneous disgust/ confuse/ and impress you. The is the post in which I present you with what I have proudly dubbed “The Bar Snack Blondie.” (This is also the post in which I audaciously throw the word “the” in front of a recipe name, evidently.)

BUT we are talkin’ pretzel crust, smoked almond blondie, toasty potato chip top and chocolate drizzle. Bar Snack Blondie isn’t enough; the “The” is necessary.

So yes, this is that post.

I was never big into music, and especially never big into going to concerts. Why would I want to spend money to stand in a crowded place to listen to music when I could easily listen to the same music from the comfort of my own room instead?

Well, that mentality basically went out the window right before my sixteenth birthday when my friend gave me a mixed tape (reality: it was a CD – super high tech, I know) containing two tracks from my (now) favorite artist.

My little lame dork of a self considers that to be my first (and still strongest!) musical love. (Did you just gag from the sappiness? Yeah, me too.)

Needless to say, the next year when Something Corporate (Andrew McMahon’s first band) re-united after a ten year hiatus and was scheduled to perform at a music festival relatively near me, I had to go.

My friend and I arrived at the festival mid-afternoon and made our way over to the stage where Something Corporate (also known as SoCo) was to perform. We had several bands to wait out, but the idea was to get as close as possible.

Yeah…that didn’t happen.

The day of the concert was beyond hot – like, strip down to your bra and walk around half-naked hot (and no, I’m not referring to myself here… this is just what happens at these spring/ summer festivals). But despite of the heat, the crowd was crazy as ever. Ready or not, my seventeen-year-old self had to dodge the crowd surfers, shove back the shovers, fend off pushing with more pushing, hang on to her purse for dear life, and fight like hell just to keep her feet on the ground, her body upright. In the midst of all of this chaos, my friend and I got separated.

I’m pretty positive that 5 years were shaved off my life from the stress of the 5 minutes apart.

Ultimately, we were about eight rows from the stage, up against the center barricade. It was a pretty good spot; considering the number of people there, I couldn’t complain.

Seeing SoCo live fulfilled every expectation I had, and then some (granted, the near heart attack-inducing chaos from earlier that day definitely enhanced every emotion I was feeling). Their ten-song set was perfection.

If you recall from earlier in this mini-novel, I mentioned how hot this particular day was. So, of course, right between the end of the ninth and beginning of the tenth song, the girl standing in front of me fainted. Almost immediately, security and medics rushed over to help out… and, consequently, blocked my view.

Normally, I’d be empathetic to someone who fainted – be it from dehydration or something else. But in this case, because this girl “decided” to faint right before my favorite song -  the song I was anticipating and dying to hear all day – I was PISSED. Seriously. How DARE she?

I always laugh when I tell this story (which I have been known to tell to the same person numerous times). I am so ridiculous.

Correct me if I’m wrong, but I don’t think it gets much more selfish than that…

These blondes are pretty selfish, too. They hog the spotlight and are glutinous beyond belief. I mean, why have one bar snack when you can have three… plus a blondie… AT THE SAME TIME.

Let’s talk about these layer by layer. The Crust: Crumbled pretzels, brown sugar, maple syrup, and butter. Baking for a short time sets the crust and creates this wonderfully caramel-y, crunchy base. Next up, the Smoked Almond Blondie: Like a chewy, slightly under-baked brown sugar cookie plentifully studded with smokey, salty whole almonds. Mmhmm, we’re not messing around with any almond-chopping nonsense. We’re leaving ‘em whole, just as they should be. Finally, the Chips and Chocolate Drizzle: Potato chips are also crumbled and get toasty and golden brown in the oven. Finish off this crunchy layer with a generous drizzle of chocolate – milk or dark, the choice is yours.

These blondes are certainly a mouthful, and they’re undeniably indulgent and out there (right now, half of you are probably like: potato chips on blondes? that sounds disgusting…girl has lost her mind!). But for those who are intrigued and tempted by The Bar Snack Blondie, I warn you: It’s going to bring out the selfish in you. You’re going to want the last one, and you’re going to be pissed if you don’t get it.

Now that is definitely something I can empathize with.

The Bar Snack Blondie

Pretzel Crust, Smoked Almond Blondie Base, Potato Chip Top, Dark Chocolate Drizzle

Pretzel Crust adapted from Heather’s Dish; Blondie Base adapted from Martha Stewart

Recipe Notes:

• I normally don’t recommend specific brands for recipes, but in this case I think it’s important. For the pretzels, I chose Rold Gold Thins as they are not overly salty and the thinner-style pretzel makes them easier to crumble for the crust. For the chips, I used Ruffles. Ruffles are perfect for this recipe as they have the right thickness to add a substantial enough crunch; I also love the ridges for really gripping the chocolate drizzle.
• These blondies are not super sweet -  in fact, they might be equally savory and sweet considering all of the salty snack foods in them. If you want a sweeter blondie, use ¾ C packed brown sugar and ¼ C. granulated sugar instead of the amounts listed below.
• Alternatively, you can reduce the amount of crumbled chips to 1 C.; this will reduce the saltiness and also make these a bit easier (less messy) to eat.
• Definitely start checking the blondies’ doneness at 25 minutes (perhaps even earlier, depending on your oven). Better to have a slightly under-baked blondie than an over-baked one. I baked mine for 35 minutes, resulting in crispier, more done edges and a rather gooey center (similar to pecan pie). Baking time is dependent on your preference.

Pretzel Crust:

- 1 ½ C. crumbled pretzels

- 4 Tbsp. unsalted butter, melted

- 2 Tbsp. packed dark brown sugar

- 1 Tbsp. pure maple syrup

Blondie Base & Topping:

- ½ C. unsalted butter, melted

- ½ C. packed dark brown sugar

- 1/3 C. granulated sugar

- 1 extra large egg, beaten

- 1 tsp. pure vanilla extract

- 1 C. all-purpose flour

- 1/3 C. smoked almonds

- 1 ½ C. crumbled potato chips

- 1/3 C. dark chocolate, melted

Make the Crust:

Preheat the oven to 400 degrees F. Butter an 8 x 8 metal brownie pan; line with parchment paper. Lightly butter the parchment. Set aside.

In a bowl, mix crumbled pretzels, melted butter, brown sugar, and maple syrup. Mix until the brown sugar breaks down into small granules and everything is combined. Put mixture into prepared 8 x 8 and pat down to cover the bottom of the pan. Bake on the middle rack for 6 – 8 minutes, until set. Remove from oven and let cool.

Make the Blondies:

In another bowl, combine melted butter, brown and granulated sugars, beaten egg, and vanilla extract. Mix until just combined; you do not want to whisk/ overbeat this mixture as you do not want to incorporate air. Add in most of the flour, (leaving about 2 Tbsp. behind); mix until almost incorporated. Toss smoked almonds in remaining flour (this will help keep them from sinking to the bottom); mix almonds into batter. Dump batter onto cooled crust and carefully spread out to an even layer. Top with crumbled potato chips and press lightly into batter. Bake on the middle rack for about 35 minutes (start checking at 25); blondies are done when a toothpick comes out clean. Remove from oven and let cool.

Once cool, slice blondies into desired size pieces (16 small or 9 big servings recommended). Drizzle with melted chocolate. Depending on your preference, blondies can be served immediately or once the chocolate sets.

Yields 9 to 16 servings, depending on desired size of blondies

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Well, I think the answer as to how to accomplish this task is pretty obvious: with food. More specifically, with food that you, yes, YOU!, have prepared with those very hands of yours.

Food aside for a minute, a card is also a lovely gesture – especially if you’re not spending the day together. (This is my way of sneaking in an anecdote of my occasionally ridiculous life… Annnnnnd go!)

On Wednesday after work, I rushed to the post office to drop off my cards. I was so determined to beat the last collection of the day that I somehow didn’t see the mailbox “door” (which has a handle, mind you), and instead only saw the open slot above it. After staring at the contraption for a good two minutes, I finally dropped the cards in the slot… only to see the handle literally a second later. I immediately panicked and thought my cards were lost in the Boston Post Office Black Hole, so I hopped on line to alert one of the employees to my misplaced cards.

Turns out the slot is an acceptable place for your mail too… Who knew?

Also, did I mention that my cards were mailed with THE UGLIEST stamps? Yep, those were the result of my post office adventure the day before. Manly muscle car stamps on feminine Mother’s Day cards. Wonderful. (Surprise, Mom!)

Now, back to food! And where better to start than breakfast (/brunch)?!

Hazelnut-Studded Cinnamon Ricotta Scones – Who wouldn’t want a buttery, flaky scone? As the name suggests, these guys are loaded with hazelnuts, scented with cinnamon, and faintly sweet. The perfect match for a cup of coffee. (Which you’re responsible for too, by the way… Even if that means running by Starbucks.)

Pancakes are also a wonderful idea. These Lemon-Scented German Pancakes are citrusy without being overpoweringly so; love them with some fresh berries (especially of the blue or black variety!). And Strawberry Funfetti Pancakes? Come. On. The name says it all – no further convincing necessary.

Carrot Cake Muffins with The Best Cream Cheese Frosting. A mix of breakfast and a classic dessert. Spicy, nutty, tender muffins shmeared with velvety, tangy cream cheese frosting. All signs point to YES YES YES.

Mom not big into sweets in the AM? No problem! English Muffin Bread is easy, delicious, and pairs with any number of condiments (butter, cream cheese, peanut butter, jam, scrambled eggs, etc.). She’ll also probably be pretty impressed that you broke out the yeast and baked some bread for her. Nothing says love like fresh bread.

On to lunch! Make a pasta, grill some chicken, whip up whatever her favorite dish is. Be sure to also make this Green Goddess Salad (or top it with some protein and there ya go – a full meal!). It’s a substantial salad with tons of fresh veggies (broccoli, mushrooms, lettuce, the works) and mixed with a yogurt-based dressing.

Is your mom a fan of ice cream? Mine sure is. Try your hand at this Homemade Strawberry Ice Cream. Going for something a little lighter? Vanilla Bean Semifreddo with Raspberry Sauce is like eating a frozen vanilla-bean laced cloud (cause, ya know, I totally have that frame of reference). Point still stands: it’s really good.

OR you could make this Almond Butter Froyo with Amaretto Caramel Sauce (also lead image). Toasty, nutty, sweet, and creamy. I wish had a dish of this right now.

But let’s be real, what mom really needs is some chocolate. Ina Garten’s “Outrageous Brownies” are exactly that – outrageous. They’re chocolatey, fudge, dense, chewy – everything that a brownies should be, and more. Also love these Chocolate Shortbread Fingers; crumbly, buttery, and a great (afternoon) accompaniment to (yet another) cup of coffee.

Last but not least, these Red Velvet Beet Brownies were a hit with my mom (and let me tell you, she’s a tough one to please!). Tender, chewy, flavored with the slightest fruitiness from the beets, and made all the more decadent with a good slathering of cream cheese frosting.

However you celebrate, I hope you have a lovely (filling!) weekend. Happy Mother’s Day, all!

I may or may not have eaten this pizza for breakfast.

By “may or may not,” I mean I most certainly did eat this pizza for breakfast.

I’ve picked up the habit of saying “may or may not…” as a noncommittal way of admitting to things I don’t want to flat-out admit.

Example: I may or may not have eaten a GIGANTIC red velvet cookie ice cream sandwich Saturday night and called it dinner.

Mmmm, yup. That happened.

I may or may not have sent a work email to about 30 co-workers that, I thought, said “These images have been previously uploaded.”

… It actually read, “These images have been preciously uploaded.”

I may or may not have then received a reply email from one of said co-workers which said, “I’m glad you take such good care of our images, they are quite precious.”

Goodness.

For the record, I would just like to point out that the letters “C” and “V” are precariously close on the keyboard. Just sayin’.

I may or may not wear my sunglasses on the T (Boston subway), even if the train is going underground and there is absolutely no need for sunglasses.

I may or may not have worn that skirt out in public on several occasions, only to realize that it’s too short.

I may or may not wear yoga pants instead of socially-acceptable pants (i.e. jeans) out of the house because I’m just too lazy to change and because these yoga pants are just too comfy.

There – I admit it all. Guilty as charged!

This pizza doesn’t try to imitate authentic New York pizza. That’s just something that I, personally, don’t believe can be done without the proper (industrial) equipment, NY water, and pizza-making finesse. That said, it does have all of the characteristics that a homemade pizza should. Crisp but chewy crust: Check. Bubbling-like-lava melted, stringy cheese: Check. Saltiness: Check. An unexpected element to highlight the base flavors: Check. (Thank you, parsley and scallions!)

And yes, pizza can (and should) totally be eaten for breakfast. (Might I recommend topping your slice with a fried egg? Ironically, I tried that combo for lunch and it was CRAZY GOOD.) Breakfast. Of. Champions.

White Pizza with Scallions and Parsley

Dough barely adapted from Jim Lahey, via Shutterbean

Dough:

- 3 ¾ C. all purpose flour

- 2 ½ tsp. instant or active dry yeast

- ¾ tsp. table salt

- ¾ tsp. granulated sugar

- 1 1/3 C. warm water

- extra virgin olive oil for pan (I used about ¼ C.)

Assembly:

- 1 portion pizza dough (1/2 recipe above)

- 1 C. whole milk ricotta cheese

- 1/3 C. freshly grated romano cheese

- salt, to taste

- 4 oz. fresh mozzarella, thinly sliced

- fresh ground black pepper, to taste

- ¼ C. finely sliced scallions

- ½ C. finely chopped fresh parsley

Make the Dough:

In a bowl, stir together the flour, yeast, salt and sugar. Add the water, and using a spoon, your hand, or a baker’s plastic bench scraper, mix together until blended and forms a smooth ball — this should take a couple of minutes.  You may have to knead the dough about 8-12 times to reach this point.

Cover the dough and let rise at room temperature for about 2 hours.

Assemble and Bake:

Preheat the oven to 500 degrees F.

Dump out the dough on a lightly floured surface and cut it in half. You’ll only need one portion for this recipe; wrap the other up and save in the refrigerator for up to 1 day (you can also freeze the dough in a Ziploc). Oil a rimmed baking sheet liberally with good extra virgin olive oil (my baking sheet is 12” x 17” – you probably don’t want to go much smaller). Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together. (Note: I didn’t stretch my dough to cover the entire surface area of the baking sheet. I stretched mine to approximately a 10” x 17” oblong. What you’re mainly looking for is a really thin base – no holes – with a bit of a lip for the crust. This isn’t supposed to be perfect pizzeria pizza – this is freeform and rustic.) 

In a small bowl, mix together ricotta, romano, and salt until combined. Spoon mixture over top of the dough; using the back of the spoon, spread evenly over the surface of the dough, leaving about ¾ of an inch at the edges for the crust. Lay mozzarella evenly over the top of ricotta layer. Bake on the middle rack of the oven for 8-10 minutes, until the crust is golden brown and the cheese is melted and bubbling. Remove from oven. Immediately, add desired amount of black pepper, followed by scallions and parsley. (Note: The amount of scallions and parsley you add is to taste, too. I used all of the scallions and closer to 1/3 C. parsley, but it is always better to have more ingredients prepared than to not have enough.) Slice into 8 pieces (or desired number of servings) and serve right away.

Yields 8 Slices

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Hello, Boston Harbor. Last time we met, some people were pouring Arizona iced tea in you. (Ha! Get it? Boston… Tea… Boston Tea Party. Ha. No… just, no.)

Note to all people who think pouring tea into the harbor is funny and original: It’s not. And it’s just a waste of tea (or in this case, “tea”).

Ice cream with a side of sailboats. Perfection.

Camera + Red Pen + Recipe + Coffee = Blogging Time!

Speaking of blogging time…

I took some time this weekend to give TMB a bit of a facelift! Check it out! Ya might even learn something new from the updated About page (which was in dire need of a change).

Concert-going. I cannot get enough.

Shameless berry addict.

Shameless Mexican food addict.

But seriously, these fish tacos are to die for. (Which I know because I finally refrained from ordering the pollo enchiladas this time! Progress!)

Haymarket shopping.

Haymarket finds. 2 Pints Strawberries, 2 English Cucumbers, 1 Bunch Parsley, 1 Bunch Scallions, 4 Lemons, 1 Bunch Asparagus – all for $5.75. Beat that, Whole Foods!

More of the harbor, because it’s beautiful and I love how surreal the clouds look.

Taking a moment to reflect and remember.

I’ve been reading and watching the news non-stop for the past 36 hours. Despite the frequent sirens right outside my window, it’s hard to believe that what I’m seeing on TV is happening here in Boston.

It’s no secret how I feel about this city – I love it.

I have to admit, writing about scones right now feels a bit superficial… Realistically, I know it is. That said, baking is my outlet. I take comfort in working on some kind of dough, watching how it transforms in the oven, and tasting the results.

Or, better yet, sharing the results.

Chances are, if I bake for you, I want you to know that I care about you. (Because, chances are, I’m more inclined to gift you with a box of chocolate chip cookies than actually verbalize my feelings.) And, chances are, if I’m going to bake for you to show that I care about you, I’m going to put said baked goods in a box, seal it with a shiny embossed sticker, and tie it with a pretty bow.

If you get all that – the works – then you know I really care.

Well Boston, I care about you. A lot. If I could find a big enough box, and a big enough sticker, and a big enough bow, I would bake enough scones for the whole city. You welcomed my transplanted-New York self with open arms, and now I feel it’s time to return the favor. Consider this recipe my way of extending a big, consoling hug.

These scones are tender and flaky, and studded with tons of buttery hazelnuts. Cinnamon adds a sweet spiciness – the perfect accent for a cup of coffee or tea.

For the recipe, please click here!

Before we begin, I would like you all to know that, as I write this post, I am sitting here in my gym clothes willing myself to haul my butt off the couch and over to the land of treadmills…

(Essentially, I’m sitting here dawdling and dreaming of Mexican food. I would much prefer an enchilada to an elliptical right now.)

Back in the fall, I discovered a tiny but absolutely FANTASTIC Mexican restaurant (I touched upon it in this edition of Side Notes. Pictured is my favorite menu item – the pollo enchiladas with rice. SO good. To be fair, however, I haven’t tried nearly enough dishes there. Every time I go, I walk in craving the lime-y, cheesy, smokey enchiladas and just like that my decision is made.)

And that, right there, exemplifies what I love about living in a city. It’s about finding those little gems – be it a 14-seat Mexican restaurant, a specialty card store, or a super modern (and super pricey) jewelry shop – that suit you and bring you back time and time again.

It’s about making the city your own.

I’ve found a coffee shop that makes a mean iced coffee and the closest thing to a NY bagel and lox I could possibly find in Boston. (Yes, I’m a NY bagel snob, and I’m not afraid to admit it!) I have a favorite Italian restaurant, where my friends and I like to celebrate birthdays. (It’s so good, we’re willing to wait in wintry cold for upwards of a half hour, just to get a table. I like the smallest of restaurants, it seems.) I love a particular ice cream shop that’s right on the waterfront. Their ice cream and the beautiful setting (on a warm day, of course) is perfection. I know of the absolute best pastry shop in the North End. (Although, this one’s no secret – everyone knows about Mike’s. The real secret is how to get to the counter quickly. Two words: shove up!) And then there’s this little Mexican place. Also known as HEAVEN.

But really, the most rewarding part of making a city your own is being able to share it with out-of-towners or those who aren’t inclined to see it in quite the same way as you. I go to this Mexican restaurant about every other week… and I rave about it at least every other week. I’ve taken both friends and family there and the consensus is that it is, indeed, fantastic. (Translation: I am a reliable source for restaurant recommendations… I can’t even tell you how obscenely satisfying this is to me.) I also tend to take pictures of my meals (read: these enchiladas that I refuse to shut up about) and send them to the friends or family I’ve taken there. The response is usually one of jealousy and outrage.

I understand, completely.

I can’t say that the restaurant inspired these tortillas – I’ve actually never had dessert there, and I’m pretty sure most of their dishes are made with corn tortillas. That said, I don’t think you can go wrong when it comes to a homemade flour tortilla doused with butter and sprinkled with cinnamon sugar. I’m sure you can imagine the tender, chewy goodness of the tortilla, the richness of the butter, and the spicy sweetness of the cinnamon sugar. Don’t be intimidated by the idea of making your own tortillas – they’re simple, delicious, and totally worth the extra effort.

Cinnamon Sugar Tortillas
Adapted from Life in the A-Frame via Tasty Kitchen

- 1 ½ C. flour, plus more for rolling
- ¼ tsp. salt
- ¼ tsp. baking powder
- 3 Tbsp. coconut oil (solid state, at room temperature)
- ½ C. water, at room temperature
- 2 Tbsp. granulated sugar
- 1 Tbsp. brown sugar
- 1 tsp. cinnamon
- 1 Tbsp. butter, melted
- Dulce de leche or vanilla ice cream for serving, if desired

In a large bowl, mix together flour, salt, and baking powder. Add coconut oil; cut in using a fork and then switch to working with your hands. When sufficiently combined, the mixture will look like fine crumbs. Add in water and mix until combined; the dough should start to form a ball. Knead the dough 8-12 times until it comes together completely and forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, make the cinnamon sugar. Whisk together granulated sugar, brown sugar, and cinnamon. Set aside.

Remove dough from refrigerator and divide into 6 even pieces. When ready to roll, sprinkle the dough with a little bit of flour and roll each piece out as close to an 8 inch circle as possible. Keep dough covered with a towel until ready to use (either roll or cook).

Heat an ungreased non-stick griddle over medium-high heat. Once hot, cook 1 tortilla at a time. The first side will take about a minute; flip when the tortilla starts to blister and brown. Cook for about another 30 seconds on the other side, again until it starts to blister and brown. Remove from griddle and immediately brush one side with melted butter and sprinkle with prepared cinnamon sugar. Repeat with remaining 5 pieces of dough.

Serve immediately. Tortillas are best the day they are made.

Yields 6 8-inch tortillas

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Sandwich cookies that look like little sandwiches, oh my!!

These cookies just might be the cutest baked goods I’ve ever made [that's right, I'm not afraid to (not-so) humble-brag]. And so, in my excitement (and also good fortune for having such great natural light at the time of this photo shoot), I took a boatload of pictures.

In other words: Prepare yourselves.

In my 2.5 years of blogging, I’ve never posted a recipe containing peanut butter… because I’m allergic (woooo, fun fact!). Instead, I choose to give you lots and lots of other recipes containing almond butter and other delicious nuts. Hope you don’t mind!

When I was younger, I used to be really sensitive about my allergy (which, in retrospect, is something I laugh about). Case in point: In third grade, one of my classmates decided to wave a bag of peanuts in front of my face (why? I guess that’s just what 9 year-olds do). My best friend (still to this day!) came to my defense and yelled at the other girl, “What are you doing?! That could kill Kim!” At that, I was immediately embarrassed and started to cry at the lunch table. (In reality, I should have been happy that my best friend stuck up for me – even as a peewee youngin’.)

The one and only time I ever cried in school was over peanuts. Cool.

Luckily, I had lots of other peanut butter alternatives. Sunflower seed butter, soybean butter, Trader Joe’s sushi…? Yup. That happened. (Yeah… I was the kid who brought the weird lunches. I just like to think I was ahead of all the food trends. No big deal.)

Here’s the thing: They say as you get older, you get wiser (by the way, who is this “they?”). In this case: False. Admittedly, I’m pretty lax about checking ingredients in granola bars and other potential peanut pitfalls.

What’s funny about allergies is that the root of the problem is the protein. So when I realized that I had been eating peanut flour-containing granola bars for a while with no side-effects, I went all superwoman and thought that I had beat my allergy.

Again: False.

I went to an allergist whose results I still did not believe, so I took it upon myself to smear peanut butter on my forearm (Benadryl at the ready, for the record). Needless to say, I wound up with hives. Lots of them.

Don’t follow my example. Do. Not.

What is, however, a good idea, is making these cookies (now that you’re 100% sick of hearing my story about peanuts, I’m sure). The cookie dough itself is simple to throw together – just a few (very tasty) ingredients. Form ‘em, refrigerate ‘em, slice ‘em, bake ‘em. Aha! You’re almost at sandwich cookie that looks like a sandwich heaven! You could certainly mix up the fillings, but I decided to keep this as classic and nostalgic as possible with some almond butter and jelly (AB&J for the win!). It’s like childhood in the palm of your hand!

Lastly, I just want to give a quick shout out to Steph at Raspberri Cupcakes – her blog is one of my favorites. Months ago, I saw a cookie similar to these on her site which sat in the back of my mind until just recently. To me, that’s what recipes are all about – perpetuating inspiration in one way or another. So, to cheese up the end of this very long post, thanks for the inspiration, Steph!

Almond Butter & Jelly Sandwich Cookies
Adapted from Martha Stewart’s Baking Handbook

- 1 C. unsalted butter, at room temperature
- 1 C. brown sugar
- 2 egg yolks
- 1 tsp. vanilla extract
- 2 ½ C. all purpose flour
- 1 scant tsp. salt
- 2 Tbsp. granulated sugar
- 1 tsp. cinnamon

- 1/3 C. almond butter (or other nut butter of your choice) → equivalent to 1 tsp. per sandwich (16 tsp. total)
- 1/3 C. blackberry jelly (or other jelly or jam of your choice) → equivalent to 1 tsp. per sandwich (16 tsp. total)

In the bowl of an electric mixer fitted with a paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl; add egg yolks and vanilla and beat to combine. In a separate bowl, mix together flour and salt. Add flour mixture to butter mixture. Beat until combined (should look like wet sand).

Turn dough out onto work surface; knead a few times until the dough comes together into a ball. Divide dough in half. Set each half on plastic wrap or parchment paper and form into a 7” by 1.5” log. To shape the log like bread, square off the bottom of the log but allow the top to stay rounded. Take the long side of a ruler and make an indent about 1/3 of the way down from the top of the log; the indentation should run the entire length of the log and be well-defined enough to withstand baking. Repeat on the other side of the log. Take the ruler and make a slightly lighter indentation along the top of the log. Repeat process with other log of dough. Wrap tightly in plastic or parchment paper and let refrigerate for at least an hour, or overnight.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and set aside. Remove dough from refrigerator and unwrap. In a small bowl, combine granulated sugar and cinnamon. Sprinkle cinnamon sugar mixture over logs of dough; using your hands, rub mixture into top and sides of log. All sides should be coated. Using a very sharp knife, slice logs into 1/4” thick pieces. Lay slices on parchment paper about an inch apart. Bake for about 15 – 18 minutes, rotating the baking sheets halfway through, until the cookies are golden brown around the edges. Remove from oven and let cool on baking sheets for about 5 minutes. Transfer to cooling racks and cool the rest of the way.

Once cookies are cooled, it’s time to assemble the sandwiches! Take 2 cookies and lay them with the flatter side facing up (the side that was against the baking sheet). Put 1 teaspoon each of almond butter and jelly on either cookie; join both halves. Filling will ooze out of the cookie; if you want them to be a little less messy, cut back on the fillings. Repeat filling process with remaining cookies.

Store unfilled cookies in an airtight container until you’re ready to assemble them. Assembled cookies are best served right away, though can keep in an airtight container for a couple days (may have to be refrigerated depending on nut butter and jelly you use; refer to packaging).

Yields 16 Sandwich Cookies OR (if you forgo the sandwiches) 32 Sliced Brown Sugar Icebox Cookies

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Question: Have you ever logged onto Facebook, skimmed through your News Feed, and then proceeded to spend the next 15-20 minutes looking at/ through your own page? (I’m talking pictures, old posts, the works.)

Welp, that sounded overly narcissistic.

For those of you who answered “no,” well, I guess I already lost ya. I guess you’re also a million times better at using your time productively. For those of you who answered “yes”… wait, did anyone else answer yes? Probably not – I’m just a weirdo, sometimes. Don’t mind me.

When I time travel through my past via Facebook, I think to myself things like “Ahhh, that was a great trip. I miss Canada.” “My hair was such a mess that day! I should have hidden from the camera.” “YES! A decent picture!” “I am the shortest person. Again.” “Yup, that’s me in plaid footie-pajamas.”

Things that matter, basically.

Being a blogger, I tend to do the same kind of thing – “thumb through” the archives of my site. Looking at the posts I’ve written over the past 2.5 years, I realize that, for at least the first year, I struggled to find my writing voice. I spent a while “trying on” different ones – straight humor (and by humor, I mean cheese-ball humor), sentimentality, nostalgia, storytelling… but nothing was 100% authentic. It was more so a reflection of being a new, eager, and impressionable blogger.

While it’s nearly impossible to pinpoint a consistent voice for the life of a blog because, let’s be honest, people and things change all the time (especially for someone my age), I can say for certain that I want TMB to be as authentic of a representation of myself as possible.

Sometimes that means sharing a snippet of a casual Friday afternoon T ride.

Generally speaking, I can’t complain about the public transportation in Boston. The subway (or T, as we call it) is pretty reliable and gets a girl where she needs to go. With one exception – the Green Line. I hate the Green Line.

Friday afternoon, I found myself on a particularly crowded Green Line train. For about 5 stops (roughly 5 minutes), I felt one of my fellow passenger’s eyes on me (granted, this could just be my paranoid brain talking… but I’m pretty positive it’s not). I was seated; he was standing up, facing my direction, and holding onto the grab bar that was on my side of the train. At stop 3 of the 5, a herd of people shoved off the train causing this stranger to arch his back and encroach on my personal space. Umm, hello sir, but your crotch is about 3 inches from my face. Time to back it up!

I was relieved when he finally did back it up. I was not relieved, however, when the seat next to me opened up and he decided to pop a squat. Really?! Once again, I felt the eyes. His loud gum chewing just added insult to injury – major pet peeve of mine right there. Sir, is it too much to ask that you not invade my personal space/ sit with your head clearly facing in my direction/ chomp gum so carelessly?

I have never been so happy to get off the Green Line.

I totally could have used a consoling hug by the end of that T ride. Or a rugelach because, well, they’re delicious and their shape kind of mimics that of a hug.

These rugelach are just all-around delicious. The dough is tender, flaky, and just sweet enough, while the filling is bursting with toasty, nutty flavors of coconut and almonds. Salted caramel is, of course, the kicker here, with a chewy bite and savory accent.

Skip the Green Line, embrace the rugelach!

Toasted Coconut & Salted Caramel Rugelach
Adapted from Ina Garten

Dough:
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour

Filling & Assembly:
- 1 C. sweetened, shredded coconut, toasted
- ½ C. slivered almonds, toasted
- 6 Tbsp. granulated sugar
- 16 salted caramels, each chopped into eighths (I used pre-made from Trader Joe’s)
- 1 egg
- 1 Tbsp. heavy cream
- 3 Tbsp. raw sugar, for garnish

Make the Dough:
Cream the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

Make the Filling and Assemble:
In a small bowl, mix together toasted coconut, toasted almonds, and granulated sugar.

On a well-floured board, roll each ball of dough into a 9-inch circle. Sprinkle dough with ¼ of the filling; add ¼ of the chopped up caramels on top. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Repeat process with remaining quarters of dough. Chill rolled cookies for 30 minutes in the refrigerator.

Preheat the oven to 350 degrees F.

In a small bowl, beat together egg and heavy cream to make an egg wash. Brush each cookie with egg wash, then sprinkle with raw sugar. Bake for 15 to 20 minutes, until lightly browned. Move to a wire rack and let cool.

Store cookies in an airtight container for up to 3 days.

Yields 4 Dozen Cookies

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This is, perhaps, the most glorious sandwich on the face of this planet. Hummus, shredded carrots and beets, mixed greens, and feta cheese on 7-grain bread – healthy decadence at its best.

I’m also currently obsessed with this granola… but you already know that! Perfect for breakfast, snack, hey – I’ve even eaten it for dinner. It’s that good.

A few weeks ago, I had this awesome slice of eggplant and ricotta pizza… and a bottle of birch beer. It was my first stand-while-eating-this-slice-of-pizza situation. Dark wood counter, stretched legs, people-watching – I’m a fan.

I made some chili and cornbread the weekend of the blizzard. Raw red onion and shredded cheese are a must on chili.

Best Mexican food in the world. (I know, I’m making some big claims tonight. Apologies.) But seriously, these chicken enchiladas… to die for. Smokey, tender chicken, tangy sauce, melty cheese. Simply amazing. I wish I had some right now.

Mix. Bake. Steal end slice. Drizzle. Eat. Repeat.

That’s how to treat a lemon cornmeal loaf.

And a green door, as promised. (With a bonus blue bike!!)

I have a confession to make… I have not been out to play in the snow once in the past 48 hours.

No snowmen, snowballs, sledding… nothin’. Ive been torn between enjoying the nostalgia of this weather and staying cozy and warm, inside with my fuzzy blankets and plaid pajamas. Cozy and warm has been winning out.

So basically, my being a complete homebody for the past 48 has given me an excuse to catch up on some much-needed sleep, watch an absurd amount of TV, listen to my favorite music on loop, bake a loaf of English Muffin Bread, and eat a lot of Lipton Noodle Soup (a byproduct of being sick on Thursday/ Friday).

It’s been a pretty nice weekend, overall.

On Thursday night, around 9:30, one of my roommates and I headed over to the supermarket to restock because we had essentially run out of food at that point… and we wanted to prepare for the snowpocalypse.

Our last-minute planning translated to snagging the last shopping cart and the last tomato. Literally. (It was a straight-up brawl for those commodities… only kidding. We’re not the brawling kind.) Aside from stocking up on pantry staples like pasta, tomato sauce, bread, and cereal, I also made sure to stock up on yogurt, which I have been absolutely obsessing over for the past month. (Specifically, Müller yogurt… this stuff is dreamy. Chobani Flip is a close second.) Also recent obsession: Golden Girl Granola. Major fan of the Creative Cranberry, and even bigger fan of supporting a local Massachusetts company. You go, Golden Girl!

(I would also just like to take a moment to note that none of the products mentioned in this post are paid endorsements… I honestly enjoy these quality products on a daily basis and wanted to share them with you!)

One other item that’s big in my apartment is green apples. We eat them like there’s no tomorrow. When we went to the supermarket on Thursday, apples were one item that weren’t overly picked out… so we stocked up. Lots! Perhaps I’ll spend the rest of the day continuing to enjoy some music, crappy reality TV (I admit it!), and some warm baked apples that remind me of homemade apple pie.

These apples are simple, tart and sweet, and offer that familiar spicy earthiness of cinnamon and nutmeg. They pair wonderfully with some fresh whipped cream, Greek yogurt, vanilla ice cream, granola, and are also great as is.

Enjoy! Stay safe and warm, everyone!

Baked Apples {Apple Pie Minus the Crust}

Adapted from Martha Stewart’s Baking Handbook

- 1 ½ lbs. granny smith apples, peeled, cored, and cut into 8ths
- 1 ½ lbs. Fuji apples, peeled, cored, and cut into 8ths
- 3 Tbsp. all purpose flour
- 2 Tbsp. brown sugar
- 2 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
- ¼ tsp. freshly grated nutmeg
- ¼ tsp. kosher salt
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. unsalted butter, plus more for greasing the pan

Preheat the oven to 350 degrees F.

Grease an 8”x12” baking sheet with butter. Layer in apples, flour, brown and granulated sugar, cinnamon, nutmeg, salt, and lemon juice. Toss together until apples are evenly coated. Dot the top of the apples with the 1 Tbsp. of butter. Cover with foil and bake for 20 minutes.

Remove foil and give apples a toss. Continue to bake for another 10 – 20 minutes, depending on desired doneness of apples. (I like mine to have a bit of texture, so I went with 10 minutes; if you prefer them softer, bake them for 20. Be sure to give the apples another toss after the first 10 minutes uncovered to keep sugars from burning).

Remove from oven and let stand for 5 minutes. Serve with vanilla ice cream, Greek yogurt and maple syrup, or granola if desired.

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