So we mayyy have stayed out a little too late last night. And we mayyy have had a few too many drinks considering that today was a show day. But we do have a good excuse! Last night, we attended a fun foodie event hosted by The Feedfeed and Simply Organic, held at the magical Hedley and Bennett headquarters in Vernon, California about 30 minutes from our home. As we arrived, each guest was handed an envelope containing a unique spice—Ryan’s was filled with dried rosemary, and Adam’s packet had bright yellow curry powder. Everyone split up into groups according to the ingredient they received, and together we all cooked an epic meal! There were half a dozen stations set up with electric stovetops, food processors, and freshly prepped ingredients, and each group was responsible for a different course. It was great to meet new people in the community and bond with them while making dinner together: Adam’s group prepared a delicious curried butternut squash soup, while Ryan’s table mixed up a creamy hummus topped with rosemary-balsamic roasted carrots. There were over a hundred other bloggers in attendance, and there was plenty of food and wine for everyone. Plus, there mayyy have been an after-party (complete with Zombies) in the Tiki lounge at Clifton’s with our friends Christine, Becky, and Tommy, meaning we didn’t get home until well after midnight. Even though we stayed in bed till ten o’clock this morning and our Gravy live show, Mix It Up With Husbands That Cook started at 11am, we made it just in time. The episode from this morning is now archived on our show page, so you’ll be able to see our performance—despite the fact that a few hours prior, we were in no shape to host a live cooking show. But the episode was a success! Not only did Sylvia make a surprise guest appearance (we cleared it with her agent first), but we whipped up a batch of these melt-in-your-mouth pumpkin chocolate chip cookies that just so happen to be vegan as well. Perfect for all your Halloween parties, please meet your new go-to fall cookie recipe.
After eating a year’s supply of desserts on our weeklong Alaskan cruise, we told ourselves we’d go easy on the sweets once we came home. That didn’t happen. Just a few days after returning, we hosted a cookie swap at our house, resulting in dozens of leftover treats. The problem was, they were all so delicious and we felt so guilty disposing these handcrafted creations, that we were left with no choice but to eat every last one. The cookie party was for a photoshoot which will be included in a special upcoming holiday issue of Bake From Scratch Magazine—more on that later. There was hardly any room in our refrigerator to store this wealth of cookies since most of the space was being occupied by mountains of vegan berry pavlovas that we made the day before. And it didn’t stop there: the calorie-party continued… Over the weekend, we tested a salted caramel dessert for an another upcoming project that we will be announcing soon. Plus there was a rich and fudgy chocolate cake which will be making an appearance here in the next few weeks. But the final thing that tipped the scale was the huge batch of butterscotch caramel corn we whipped up on Sunday. Allrecipes had invited us to take over their Instagram account to post photos and videos throughout the day, showing tips on how to make this favorite recipe of ours. And despite the plates of cookies, piles of pavlovas, fudgy chocolate cake, and caramel treats that bombarded our kitchen counter like an overstocked bakery, every last bite of the baked butterscotch caramel corn was eaten.
The holidays are here, and the cookie kick continues. Our local stores are running out of apples after the mountains of apple cider snickerdoodles we have baked these past few weeks. Thankfully, the lovely Natalie and Holly at The Modern Proper invited us to join their virtual cookie party, so we changed course to a new recipe we could binge on which will last us through the new year. The very first place we turned to was Sarah Kieffer’s new release, The Vanilla Bean Baking Book. From its glowing reviews, we knew we would find a competent cookie contender in her wonderful new book filled with classic desserts and sweet treats. Just as we expected, these chocolate sugar cookies were beyond our expectations, an ultra-chewy and chocolatey contribution to the Modern Proper’s virtual #CalmAndBrightCookieNight cookie exchange.
This week we were invited to participate in a holiday cookie exchange hosted by the queen of cookies herself, Rebecca Firth from Displaced Housewife! She invited seventeen bloggers to make cookies, then secretly send them to one of the lucky names on the list—our mystery recipient will be receiving a batch of these sweet treats we are sharing today! We spent Thanksgiving in Portland with family, and when we arrived back home, a surprise package was waiting on our doorstep! Inside was a festive box tied with a silver bow and a shiny red and white striped ribbon, and a handwritten note from Laura at Tutti Dolci, revealing herself as our secret santa. Nestled within were dozens of brown butter chai snickerdoodles, carefully wrapped in wintry white paper with red snowflakes. Well it must be snickerdoodle season, or simply serendipitous synchronicity, because we made a similar selection for our sweet submission: apple cider snickerdoodles!
Peanut butter and banana is one of the best combinations. We both grew up enjoying it on sandwiches, and it’s still one of our go-to lunches when we go hiking. It is delicious on pancakes and waffles, and makes a healthy and indulgent smoothie. Recently, we even made an incredibly rich banana chocolate chip cake with peanut butter frosting for a friend’s birthday. We just can’t get enough! So when we were brainstorming simple dessert ideas for Valentine’s Day, we decided to take this classic combination and turn them into cookies! We took our favorite four-ingredient, one-bowl peanut butter cookie recipe, indented the middles like thumbprints, placed a thick slice of banana in each one, and sprinkled the top with turbinado sugar so they caramelize in the oven and come out glistening like sweet amber-colored jewels. These chewy, moist cookies are full of rich, creamy peanut butter flavor and the sweet glazed bananas are the perfect addition. You can whip up this easy-to-follow recipe in less than 30 minutes, leaving you a long romantic evening to spend with your Valentine.