On My Bookshelf: The Very Short Story Starter by John Gillard

If you're an aspiring author like me, then you're constantly grappling with what to write and how to write it. It's a daily struggle for me, a person who knows she wants to write, but doesn't know where to start. Enter: The Very Short Story Starter.

I stumbled across this workbook of sorts one day while perusing the university bookstore for as many pieces of varying writing styles and subjects as I could.  I had magazines, literary journals, and a memoir or two all in my possession at one point or another when I wandered over to the "Writing and Publishing" section. There I found this book, unlike any I'd seen before, just filled to the brim with creative writing prompts with unique starters, and limits. If the prompt says keep it to 500 words, you need to figure out a way to make that happen. If there's one thing I know about myself, it's that I often struggle with brevity, with getting to the point as quickly and effectively as possible. As I thumbed through to land on prompts such as "Imagine you are on a train or at a train station when a murder takes place" and "Go to a local coffee shop, order your favorite drink, and write a story inspired by an incident in a coffee shop before you finish your drink" I knew it was coming home with me.

NOW, let's talk about the book's effectiveness. This is not necessarily a quick activity book. While you are prompted to write short works of prose, the assignments you choose are meant to make you sit down and write. And that's a good thing. Many of the prompts provided are entertaining and thought provoking, and really help to get the creative juices flowing. And if you're worried about whether or not this book may lean heavily on the side of fiction or non-fiction, rest assured that there are plenty of prompts that can benefit anyone. My advice? Write in pencil. You never know how very small a number 500 is until you're writing in pen and getting dangerously close to 430 with no story ending in sight.

The good: This book offers an enriching opportunity to hone your writing skills and think creatively. If you're struggling to get started in the world of writing, or just want to jump-start a stagnant writing project or two, this book does wonders to get your brain back in the proper mindset.

The bad: While the book's introduction section does go into detail about why flash fiction has started to gain in popularity (we live in a busy world, and people like short reads they can easily digest on their daily commute, or on a park bench while sipping a latte), the book sort of throws you right into the deep end without easing you in with some simpler prompts to get you ready.

Bottom Line I've thoroughly enjoyed this book so far. It's forced me to put down my phone, turn off the television, and just write. Some prompts have been more compelling to follow-through on than others, but overall, it's done exactly what it has promised: get me problem-solving my writing projects in a way that makes me feel creative and productive. All my aspiring writers should TOTALLY take advantage of Gillard's fantastic resource.

You can buy The Very Short Story Starter: 101 Flash Fiction Prompts by John Gillard HERE.

Look Fly for the 4th of July

Hi, hello, welcome. Today I'd like to introduce you to the only dress you'll need this Independence Day. As you well know by now, I am very partial to a good print, as well as the color red, so when I saw this lil number hanging up on a rack at J.Crew, I knew it was going home with me.

As a lady with an ethnic body type, dresses can sometimes be a little hit or miss; what fits in the bust may not fit in the back, but from the moment I zipped this dress up, it just fit in all the right places like a golden glove. I needed more summer dresses in my life!

To keep this outfit on the more casual side, I decided to pair it with a nice jean jacket (is it even the 4th of July if there's no denim??), a straw hat, some of my favorite block-heel sandals, and a black bag to match. What's nice about this dress is that it can easily go from day-to-night (say, if you're attending a party later in the evening) in a snap: just ditch the jacket and hat, but keep the black bag and heels. Voila! We did it!

What are YOU wearing for the 4th of July Weekend? Sound off in the comments below!

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Dress (now on sale!) // denim jacket // shoes (similar) // bag (similar, and ON SALE!)

32 Life Lessons I Have Learned

I'm in my late twenties and there's still plenty of living to do, but here are some things I've learned so far:

1. If someone wants to talk to you, they will find a way. Don't sit around waiting for a text that may never come. Live your life.

2. Take people at their word. If they say they're not ready for commitment, or kids, or anything else, believe them.

3. Never stop trying to improve yourself. Learning new things is the best and should never be taken for granted. It doesn't matter how "nerdy" it is. Learn about it. Do it for you.

4. Try to sit down and think about how you would want to be remembered. Live that life right now.

5. Only show up for people who show up for you. If you don't respect your time, no one else will either.

6. Give second chances. People screw up (including you). But if it happens a third time, take the message they're trying to send.

7. DO NOT compare your life to others because it will only drive you mad. Be happy for their successes and know that you're going to get some success of your own.

8. Just. Be. Patient.

9. Don't play games. Put yourself out there and hope for the best. The worst they can do is not reciprocate, and that's fine, too. You'll get your answer and the ability to keep it moving.

10. Just because a person is older than you does not mean they're wiser.

11. Just because a person is younger than you does not mean they can't add something to your life.

12. You may get a thousand "no's" and that's okay. When you get that "yes" you'll appreciate it even more.

13. Some people can go through life flying by the seat of their pants and succeed, but that's not for everyone. Don't be jealous, you do you.

14. Call your grandparents just to say "hi" before it's too late.

15. Don't find someone to complete you, find someone who makes you want to be better.

16. If you want to go back to school and you have the means, for heaven's sake, do it. Don't think, just do it.

17. Speak up more often.

18. Learn to play an instrument. Learn to sew. Learn to cook. Write that book. Do something. Do anything.

19. Be more open.

20. Your screw-up is NOT the end of the world, even if it feels like it in the moment. You'll get over it I promise.

21. You are NOT too much. You are NOT a lot. You are enough.

22. Mourning a relationship that could've been is real. Feel your feelings. Feel them.

23. Stay close with your family, and don't just show up when you need something. They're always on your team.

24. Keep a journal. Even if you don't write in it every day, or even every month, you'll be happy one day to see just how far you've come.

25. WHO CARES if that song or movie or tv show or book is "embarrassing"? Do you like it? Then enjoy it. You like what you like, and that's that.

26. Sometimes being impulsive leads to some pretty stellar pay-offs...and sometimes it doesn't. You have to be ready for either outcome.

27. It's fine if you cry, and it's fine if you don't. Whatever you do, make sure it's a healthy way to express yourself.

28. When someone gives you the gifts of trust and vulnerability, do everything in your power not to squander them. It is an honor and a privilege to make someone feel safe.

29. Friendships ebb and flow, and sometimes they end altogether. Someone who was your best friend a year ago may one day be an almost-stranger. That's okay. People grow, and sometimes not in the same direction. If you love each other, you'll find a way to make it work. If not, wish them the best and keep the happy memories tucked away somewhere safe.

30. Be proud of where you came from, and don't let anyone knock it. It's a place that made you who you are. To forget your roots is to forget yourself.

31. If you say you are going to be somewhere, be there. Keep your commitments as often as you can.

32. You may not know who you are yet, and you may never fully, but don't rush the process. Be okay with the slow-burning reveal. You'll be happy you did.

Coffee-Malt Cookies

As I write this I should be working on like...at least three other assignments for work and school. This semester has been a BUSY ONE, and I feel like I've spent the bulk of it just playing catch up.  And while all the late nights and early mornings have been totally worth it, sometimes I just want to kick back, take a break, and make some cookies. Well, kick back, take a break, make some cookies, and ALSO watch the 10+ shows with 2.5 episodes each that have collected on my DVR list.

Can we talk about being busy for a second? It's kind of a blessing and a curse, isn't it? On the one hand, I certainly remember a time when I had nothing BUT time; I had one idea of where I wanted to go career-wise, and I would get so close, but no dice. Then I would cry (we're getting real today) and wonder why I couldn't get the same opportunities that other people were getting, even though I wanted them. It's only now, several years later, that I've started to think about why I wasn't getting those opportunities. Plainly, it was because they were not meant for me. See, I understand now that that wasn't where I was supposed to go in life. If I had done some of those things then I would never have gotten to come back to the east coast, I would have never gone back to school, and i would never have been open to the opportunities that I have now.  And going forward, I understand that I'm just not meant to have everything that's coming my way, and I must, MUST be okay with that. Because ultimately, it means that somewhere down the line the things that I'm supposed to do will be there waiting for me. So even when I feel like I can barely keep my eyes open, and that I haven't had much of a social life in months, I never let myself complain about it. Because Heaven knows I know what it's like to not be busy.

LOL OK, let's talk about cookies now.

Here's something else I've learned about myself over the years: there are flavors I hate by themselves, but looooove when they're in other things: coffee is one of them. I've never really been a coffee drinker. I'm not sure if it's because my parents weren't super keen on me drinking it growing up, or I just didn't have a taste for it. Aside from the occasional cup at brunch in the city, I can pretty much take or leave the stuff. The flavor of coffee, on the other hand, is a totally different story. I like my espresso powder in cakes, truffles, cookies, and ice cream. If I make anything with chocolate, in goes some espresso powder. I am a forever fan of the flavor of coffee,

As you may well know, baking for people is my move. I have won hearts, made friends, and mended fences through the power of baking. I recently started a job that I really like, in a field that I really love, and as soon as the time was right, I decided to fire up the oven and feed the people who I would one day like to call new friends. And what is the main component of any office setting? Coffee of course! But I had a bit of a problem: most of my go-to coffee-flavored desserts were designed to be eaten immediately, and I was looking at a "make overnight, travel by train, and serve mid-morning the next day" type of situation. Whatever I made had to travel well and improve with time.  On top of that, I was faced with the added challenge of two counts of tree nut allergies! Luckily, Dorie Greenspan had my back in the form of a recipe her in cookbook Dorie's Cookies, and together she and I (meaning me, talking to pages of a cookbook) decided that the coffee-malt cookies I had bookmarked would totally fit the bill.

Here's a fun story: this recipe calls for "malted milk powder." In the recipe introduction Dorie assures the reader that malted milk powder is a common household ingredient and that it should be in any grocery store. I'd never seen it before, but of course, that didn't mean that the local Stop & Shop, with its shelves jam-packed with foods wouldn't carry it, right? Right. So off I went with no real contingency plan if I couldn't find the key ingredient in cookies that I absolutely had to get right (and also show UP with since I'd had to notify people ahead of time that cookies were due to arrive to their stations first thing Monday morning). Up and down and up and down the baking aisle I went, frantically scanning each shelf, picking things up, and putting them back. Absolutely nowhere did I find the malted milk powder. I found MILK POWDER, and hoped and prayed that they were the same but alas, they were not. Eventually I flagged someone down. Perhaps he could sense my desperation (mixed with frustration) and ran off to be my hero and find the malted milk powder. And at last! He ushered me to the COFFEE AND TEA AISLE (of all places) where the malted milk powder was actually OVALTINE. Back on track, I thanked him and was on my way.

These cookies are insanely easy to make. You're basically just throwing all the ingredients together and mixing; definitely my kind of recipe when I'm in a hurry. The edges are crispy, but the cookies are nice and chewy in the center. The espresso flavor is strong with a subtle hit of vanilla from the Ovaltine. One nice thing about coffee-flavored desserts is that you can almost (I said ALMOST) pass them off as a breakfast item. Which, I'd like to add, is kind of what these ended up being since I couldn't stop myself from racing over to serve them first thing at 9:00 am.

And how did it go, you ask? At the end of the day my ten cookies turned into two, and I got lots of appreciative smiles. Baked goods work every time.

COFFEE-MALT COOKIES

What You'll Need:

• 1 1/2 cups all-purpose flour
• 1/4 cup original Ovaltine (malted milk powder)
• 1 stick unsalted butter, cubed, at room temperature
• 1/2 cup sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon ground coffee (I like Cafe Bustelo)
• 1/2 teaspoon fine sea salt
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon vanilla extract

DIRECTIONS

Position the racks in your oven into thirds and preheat it to 350 degrees F. Line two cookie sheets with parchment paper; set aside.

In a small bowl, whisk together the flour, Ovaltine, and baking powder. Set aside.

Using a stand mixer with the paddle tool attached (or a hand mixer, or a wooden spoon), beat the butter, sugars, ground coffee, and salt together on medium speed until well-mixed. If any of the  mixture has made its way to the sides of the bowl, scrape it down using a rubber spatula. Return the mixer to medium speed and add the egg and egg yolk one at a time, making sure each addition has been mixed in well before adding the next. Beat in the vanilla.

Now it's time to add the dry ingredients. Make sure the mixer is off, then add the dry ingredients all at once, and set the mixer to low. Keep an eagle eye on it; you don't want to over-mix. Wait until the dry ingredients have been completely into the dough, then shut off the mixer. To make sure your dough is well put-together, give it a few turns in the bowl using a rubber spatula.

Using a cookie scoop or a teaspoon measuring spoon, scoop out and level portions of the dough. Roll out the dough into balls using the palms of your hands, then place the balls an inch apart on the lined cookie sheets.

Bake the cookies for 14 minutes, rotating the cookie sheets from top to bottom rack and from front to back at the halfway mark. These are the type of cookies that continue to firm up outside of the oven, so don't be alarmed if only the edges are brown and the cookies look undone.

Transfer the cookie sheets to wire racks to cool for about ten minutes before lifting them off the sheets and letting them rest on the racks until they are completely cool.

To store: These cookies can be kept in airtight containers for up to 3 days.

SOURCE: Dorie's Cookies

Winter Favorites (So Far)

Winter has been kind of long, you guys. Normally, I love the cold weather, but I've been sick twice, and now I'm ready for spriiiiiiiiiing. But it hasn't been all bad: I've purposefully chosen to surround myself with some pretty things here and there, enrich my mind with some books that I really want to read (to counter all the books I have to read for class), and make a little time for my beloved television.

Here are some things I'm digging this winter:

I start my mornings VERY early these days. To get over getting up before the sun, I need my  trusty travel mug of green tea. And while any vessel would do (so long as my tea stays piping hot), I find that the commute is just more fun when lounging walruses are around. If you're new to S'ip by Swell bottles, allow me to introduce you to your new favorite way to consume temperature-sensitive beverages. S'Well is just a company that I very much enjoy for their focus not only on eye-catching patterns, but their promise of keeping drinks hot and cold respectively. AND THEY DO. My commute is two hours, and in those two hours, not a single degree changes from the time the tea is made to the time I'm being squeezed against a seat by a person with poor spatial reasoning, but determination to force themselves into a teeny two-person seat. I live for a fun pattern. My only gripe is that these travel mugs work almost too well: my first trip ended in a severely burned tongue. From that point on, exactly three ice cubes make their way into that boiling hot leaf-water as soon as it's steeped.

Life is just one big collection of important papers, isn't it? Syllabi, to-do lists, receipts, everything. And because I have a minor panic attack when I can't find a post-it note with nothing on it but the word "lunch" even though I can SEE the lunch in front of me and am unlikely to forget it, I desperately need my papers to all be in one place. But just because I need to stay organized does NOT mean that my office supplies have to be boring. As you'll soon learn, I am never one to turn down a good print. And when I found this SUPER CUTE accordion folder on Amazon (at such a good price), I threw it in the proverbial cart. And so far so good: every time I snap the little button in place, I silently congratulate myself on being a good adult who has access to all her documents.

Yes, target marketing works on me. I see Glossier videos every single day of my life on social media. EVERY DAY. And because I am a sucker for minimalist packaging with a pop of color, make-up videos, and persuasive positive reviews, I finally, FINALLY caved and bought two tubes of the utterly popular Cloud Paint. My thoughts? I WILL VERY LIKELY NEVER GO BACK TO PRESSED BLUSH AGAIN. I love these blushes. I love them. Just as the name describes, the teensiest dot of this gel-based blush feels like you're painting your cheeks with ultra-light paint; leaving this subtle, BEAUTIFUL tint to your cheeks. While the tubes look small, I reckon these will last for months because honestly, a little goes a long way. I bought "Pufff" and "Beam" and I use them interchangeably. Get some.

Oh, are you surprised that I own more than one of these S'ip by S'Well bottles?  You know I only enjoy my beverages out of novelty vessels!! This one is in the print "Crab Walk" and it has SEEN some things. I have banged it, dropped it, and scratched it, and my lil buddy is still going strong, keeping my ice water icy for hours and hours. Totally worth it.

This list would not be complete without a cookbook because my obsession has not waned, not even one bit. If you're a part of the food world, then you have seen Alison Roman's book everywhere; and for good reason. She is amazing, and this book is just an awesome extension of the talented former Senior Food Editor of Bon Appetit. Alison is like that cool teacher who wants you to learn, but doesn't pressure you or push you before you're ready, and adds a little humor while she's at it. I have been learning to cook from her for years now, and I can already tell I will be reaching for this book over and over again. This book passed the test, and is now resting comfortably on prime real estate on Sydney's bookshelf. Expect a fuller review in the coming weeks!

There are twp things I love: PRINTS, and pouches. I have many, many of them, and they're all being put to very good use. There's something else I love: finding new stores on Etsy to fawn all over! When I saw this GORGEOUS print from Flowiestyle. I added it to the cart. I think I'm going to make this lil guy my travel snack bag.

I think I got two paragraphs into Exit West before I was absolutely hooked. Mohsin Hamid is a poet, a true poet. Every line is romantic and captivating and unique. If you love romance novels with a twist, you'll love this book.

and last but not least...

THE OLYMPICS!!!!!!!!!!!

PLEAAASSEEEEEE tell me you're watching The Olympics, guys! I know, I know, the summer games are decidedly more exciting, but DANG do I LIVE for the competition. Particular favorites: figure skating, snowboarding, and SKI JUMPING! Everyone goes so fast, so high!! I lose my MIND every four years without fail.

What are some of YOUR winter favorites?

Chocolate + Peanut Butter snack Bites

I don't know about you, but I am a snack person. I snack. BIG TIME. I guess I should be thankful that I have a pretty fast metabolism, but that isn't always so helpful when I've found myself on the train completely unprepared with five loooong stops to go before I get to my destination. Hangry Sydney is not a side that I like for people to see, so I've been more conscious this year about planning accordingly, snack-wise.

The year is 2018, and this girl is on a mission to only consume healthy(ish) snacks. They've gotta taste good, but they also need to make me feel good after I've stuffed my face, ya know? And if they have chocolate, well, that's an added bonus.

If you're a person who enjoys putting your peanut butter cups in the freezer for a little bit of crunch, followed by the slow-building sweetness of peanut butter balanced with semi-sweet chocolate, then these energy bites are for you. The chocolate and peanut butter levels are abundant in these lil' bites, and the temperature is nice and cool, so that's the part that tastes good. Now here's for the part that makes you feel good: the added bonus of oats, CHIA SEEDS (my new fave thing!!!), ground flaxseed, and a nice hint of sea salt. Sea salt, I've always believed, is really chocolate's one true love. I make sure to honor that special bond as often as I can.

These chocolate and peanut butter bites are positively PERFECT for when you need a super quick snack, or a nibble of something sweet. They'll taste good, look good, and make you FEEL good.

Sounds good to me.

CHOCOLATE + PEANUT BUTTER SNACK BITES

What You'll Need:

• 1 cup rolled old fashioned oats
• 3 tablespoons chia seeds
• 1 tablespoon ground flaxseed
• 3 tablespoons semi-sweet mini chocolate chips
• 1/2 teaspoon sea salt
• 1/4 cup honey
• 1/2 cup creamy peanut butter

DIRECTIONS

Line one cookie sheet with parchment paper. Set aside.

In a small bowl, combine oats, chia seeds, flaxseed, chocolate chips, and sea salt

In a large bowl, whisk together the honey and peanut butter until well combined.  Fold in the oat mixture with a rubber spatula and mix until all ingredients are well combined.

Using a cookie dough scoop, or a 1 tablespoon measuring spoon, scoop up 1-inch balls. Gently roll each ball between the palms of your hands until perfectly round.

Place finished balls in rows on the cookie sheet until all the balls have been formed.

Freeze for one hour.

To store: Chocolate and Peanut Butter Energy Bites can be stored in the refrigerator in an airtight container for up to one week.

SOURCE: Adapted from Cooking Light

Snow Day Garlic White Cheddar Biscuits

We got a LOT of snow last weekend. A LOT. Luckily, I had nowhere to go, a ton of time on my hands, and a hankering for some cheesy biscuits.

Let me preface this post by saying: I belong to a biscuit family. We are biscuit people. We love them so much that there is an active, unspoken rivalry over who makes the best biscuits (spoiler: it's my grandmother. But the battle is contentious for the number two spot). It's brutal. I have to say though: as much as we love a good biscuit, my entire family is guilty of whipping up the same plain jane (but totally buttery, utterly delicious) ones every time. We're very much "if it ain't broke, don't fix it" people. But listen, after 20+ years on this here planet Earth, I needed to venture out. Be my own woman. Put cheese in a biscuit. You know, real "take charge" kind of stuff. And what better time to spin a classic than when the snow outside is ankle-deep and mocking you for all of your cancelled plans?

Coming from a land where dairy is a mandatory diet requirement, I have never been one to shy away from all things butter and cheese. Luckily, these biscuits are skimping on neither. From their crispy tops and bottoms, to their pillowy-soft and cheesy centers, dairy is very well represented. But what takes these biscuits to the next level (and what prevents them from being otherwise one-dimensional) is the addition of heaping 1/2 teaspoon of garlic powder. And by "heaping" I mean: don't you dare level the mound of garlic powder scooped up with your measuring spoon. Let it flow, let it go. What you get is the crispyness of the sharp white chedder cheese (made even better by a slight darkening in the oven) mixed with the aromatic presence of garlic. Both flavors are big fans of one another, and let each other share the spotlight. These biscuits are so good that I didn't even need to use butter. They were THAT good on their own.

Oh, and if you've got a biscuit cutter on the smaller side (hi, you're not alone) and end up with the number of biscuits more suitable for a party rather than 1-2 people, just put these bad boys in an airtight container and store on the counter top for about a week. When you're ready to chow down, these spring beautifully back to life in the oven. Set it to 350 F and pop them in for 5-10 minutes. Good as new, and buttery-garlicky-cheesy as ever. Snowy/Rainy/Any day approved.

 

GARLIC WHITE CHEDDAR BISCUITS

What You'll Need:

• 2 3/4 cups AP flour
• 1/2 teaspoon fine kosher salt
• 1/2 (heaping) teaspoon garlic powder
• 1 cup (2 sticks) unsalted butter, VERY cold and cut into cubes
• 3 additional tablespoons of unsalted butter, melted (for brushing on top of the biscuits)
• 1 cup grated white cheddar cheese
• 1 cup whole milk

DIRECTIONS

Preheat your oven to 425 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk the flour, salt, garlic powder, and baking powder together until well incorporated.

Using a fork, pastry blender, or your fingers, cut in the very cold unsalted butter cubes into the flour mixture until all the butter has been cut in, and the mixture has pea-sized pieces throughout.

Next, stir in the white cheddar cheese until well incorporated. Create a well in the middle of the flour mixture, and pour in the milk. Gently stir until a shaggy dough has formed. Use your hands to finish bringing the dough together, making sure to incorporate the dry bits of dough. Be very gentle and work quickly.

On a clean, lightly floured surface turn out the dough and gently fold it in on itself a couple times just to make sure that the dough is solidly together. Be careful not to over-knead.

Once you are confident that the dough has come together, gently pat it out into a disk that is roughly 1/2-inch thick.

Flour your biscuit cutter, then cut out your biscuits and place them on the parchment-lined baking sheets. GENTLY re-roll the scraps and repeat the process until you have run out of dough.

Using a pastry brush, brush the three tablespoons of melted butter evenly over all of your biscuits.

Bake for 10 to 12 minutes, or until the tops are lightly golden. If you have a hotter oven, make sure to check at the 10-minute mark because these biscuits bake quickly!

When your biscuits have baked, let them cool on their baking sheets for at least ten minutes, then serve.

To store: Biscuits will last for about a week if kept in an airtight container. Just before serving, pop them in a 350 degree F oven for 5-10 minutes. This will revive them.

SOURCE: Adapted from Food52

Lightly Spiced + Everything Nice Christmas Cookies

This year, I am the Christmas Queen. SERIOUSLY. I am so incredibly proud of myself because I have NOT waited until the very last minute for my gifts. Usually, things get pretty down to the wire for me and I wind up finding myself staring at the impossibly long line at the post office praying that I can get things out on-time, then paying an arm and a leg to insure that possibility becomes a reality. But not this year, friends. This year, your girl started shopping a full TWO (2) months in advance. Granted, that first purchase was actually for myself (holiday cards), and I didm't buy anything else for a month, but it COUNTS. I will say this though: I've been behind on my holiday cookie making/ consumption. Only ONE batch of classically-Christmas cookies (oo alliteration) has made it out of the kitchen, and it's already December 21st! I'm ashamed. BUT, I plan to make up for this in the coming weeks. First up: these very lightly spiced (+ everything nice) Christmas cookies!

These are very, very simple cookies meant for when you want a taste, but you don't have a ton of time to fuss. The base is a classic sugar dough recipe, but with a hint of every single spice you have ever associated with Fall/winter.

These cookies are crispy, buttery and a bit little crunchy from the optional topping of Demerara sugar, which I recommend because not only does it add an extra layer of texture,  it also makes your cookies sparkle like they're supposed at Christmas time. And although these cookies do have spice, it's only a hint. I like it because it elevates your sugar cookie, and gives it a little more oomph. These cookies are for sugar cookie purists looking to fray a little from the pack. Go crazy, but not too crazy, know what I mean?

Try some!

LIGHTY SPICED + EVERYTHING NICE CHRISTMAS COOKIES

What You'll Need:

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

3 cups all-purpose flour, plus more for rolling

2 1/2 sticks unsalted butter, chilled and cut into cubes

1 cup sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

Demerara sugar for topping, optional

DIRECTIONS 

Whisk the spices, salt, baking powder, and 3 cups flour in a small bowl. Set aside.

Using an electric mixer with the paddle attachment (or a hand mixer, or a wooden spoon), beat the butter and sugar on high speed until well-combined. Next, add the egg, egg yolk, and vanilla extract, and beat until combined. Scrape the sides and the bottom of the bowl if necessary.

Reduce the speed to low, then add about half of the dry ingredients until just combined. Then, add the rest and mix until combined; be careful not to over mix.

Form the dough into two 3/4 inch thick disks (you should see flecks of spices throughout the dough), wrap each disk in plastic wrap, then chill in the refrigerator for at least 2 hours, or overnight.

Place racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper.

Let one disk of dough come to room temperature on the counter for 5-10 minutes so that is softens slightly. On a sheet of parchment paper that has been lightly floured, roll out the first disk of dough to 1/4 inch thickness, dusting with flour if it gets too sticky. Make sure to also flour your rolling pin, and cookie cutters. Cut out shapes with your cookie cutters, then transfer to the cookie sheets. Leave about 1 inch of space between each cookie.

Bake cookies about 12-16 minutes, rotating from front to back and top to bottom halfway through baking, until the edges are lightly golden brown. If using, immediately sprinkle Demerara sugar liberally on the tops of each cookie, then let them sit for five minutes on the baking sheet before transferring them to wire racks to cool completely. Repeat with the remaining cookie dough.

TO STORE: Cookies will last for at least a week if kept in an airtight container.

SOURCE: Adapted from Bon Appetit and Dorie's Cookies

BOOK REVIEW: Breaking Breads: A New World of Israeli Baking

I feel like I've said this before, but it bears repeating: I am a cookbook lover. You know this about me. But one thing that I am not is a cookbook hoarder. I don't have the space for it. But more than that, I've realized that my life has to be about more than just collecting. The books the adorn these shelves must be able to earn their keep. So last Spring, I took a long, hard look at my bookshelf and made some tough decisions. I went through each cookbook that I have accumulated in the past four years. If I loved it for the pictures, but hadn't marked any recipes, it had to go. If I bought it, read it once, then literally forgot that I had it, it had to go. If I hated it because the recipes were completely inconsistent, out it went. And so on. The process took a bit longer than I thought that it would, but in the end, it felt like a well-needed cleanse. I had donated books that were perfect, but not necessarily perfect for me, and freed up beloved real estate on my shelves. This left room for my absolute favorite time of the year: Fall Cookbook Season!  And number one on the list of new titles for Sydney's Library? Breaking Breads!

You may know Uri Scheft as the owner of Breads Bakery, or you may be more familiar with what he has made so popular both in New York, and with literally every online food publication: chocolate babka. People lose their minds over it, and you'll see tons of recipes all over the place trying to replicate it, but there's nothing better than the real deal, so now you can make it in your jammies in the comfort of your own home forever.

Uri was born in Israel, but moved all the way across the world to Denmark during his formative years. This blending of two cultures (mixed in with the handful of cultures from countries that he's lived in as an adult) gives his writing and recipes a sense of well-roundedness that is sometimes very hard to come by. For many, it will be an introduction to spice blends and flavor combinations that will both surprise and entice them.  For me, that's the sign of a real winner. And you know I love me some fresh bread, so it's like a win-win.

Let's get this out of the way first: this book is not for beginners. Nor is it, I'm afraid, for bakers with very little patience. For starters, bread is never quick and it makes you wait. For hours. And hours. And Uri, who is truly an artist, not only wants your bread creations to taste good, but he also pushes and encourages you to become your own resident bread artist at home. It is challenging, it is sometimes confusing, and it's also very delicious. And while the instructions can seem a little daunting (and at times you may feel like you have completely lost your will and ability to finish the project), Uri gives very detailed step-by-step instructional photos to help keep you on track. I needed those. Desperately.

I also enjoy that this book has tons of variety. Of course the core of this book is bread (flatbreads, challahs, babkas, etc), but you've also got cookies, hummus, and  great recipes for things like preserved lemons and babaghanouj. After completing a five-hour recipe for bread, you will want to take advantage of something quick and relatively easy to ease yourself back into the kitchen.

So, if you've made it this far, let me break it down for you:

The Good: This book is going to teach you how to make bread, or else. You will learn about yourself, and learn about your strengths and varying levels of patience. I also love how absolutely thorough and thoughtful Uri was when writing this book. It's got everything from proper bread storage tips, to words of encouragement, to alternative designs and creations for when you want to deviate a little from the recipe. Every question is covered.

The Bad: There's nothing bad about this book, really. One thing that I wish had been included was bolded estimates at the top indicating  how long each recipe would take altogether. Of course, I understand that each kitchen is different so therefore proofing times will be different, but a ballpark number  would've been so wonderful. I also wish that some instructions had been explained a little bit clearer, but I have always been able to soldier on and put something tasty on the table.

Overall: This was a book that I was so excited about, and my expectations were totally exceeded. Almost every recipe in this book has been bookmarked for further endeavors in the DD kitchen. This is my favorite book of Fall 2016, and I urge you to buy it for every patient baker you know. Once they've got it in their hands, encourage them to make the Sticky Pull-Apart Cinnamon Challah Braid (pg. 56), because it is my favorite and I need more people to talk about it with for hours and hours.

You can buy it here!

P.S. HAPPY THANKSGIVING, GUYS!!! I have 100000 pies to make.

How to Make Your Home the Best Lil' B+B in Town

 

Holiday season is upon us, and I love, love, triple love having guests ( I inherited the hospitality gene from my Southern grandparents).  Nothing fills my heart more than having people in the house to bake for and dote on from the minute they put their bags down until the minute they leave. I want every single person who walks through the front door to immediately feel at home, and I've got a few tips on h0w to make that happen:

The Amenities Basket: I think this is one of my favorite things in the entire house, and something I'm really proud of. In the past, though it doesn't happen quite that often, I've been at a friend's house and totally unprepared. I didn't have my toothbrush, I didn't have my toothpaste, I didn't even have a tube of chapstick! It's a terrible feeling because you find yourself picturing exactly where each item you've left is, and wishing that you'd just packed it, just in case. That's why I came up with the idea for the Amenities Basket. I've got every miniature-sized item a guest could ever need: makeup wipes, toothpaste, fancy soaps and body washes, shampoos and conditioners, and even feminine products. Truthfully, my basket is tailored more for the female guests that arrive, but take the opportunity to tailor it to the needs of your specific guests. Maybe they like a certain aftershave, maybe they like a certain lotion. Nothing will make your guests feel welcome like a basket filled with their favorite things. And here's a good tip: try to double up on products if you can. If you've got multiple guests, you want to make sure that you have enough emergency items for everyone.

Baked Goods: Greet your guests at the door with a sweet treat! You can never go wrong with a warm batch of classic chocolate chip cookies like these ones from my favorite cookie lady, Dorie Greenspan!

Candles: Freshen up the guest room (or even the whole house) with a couple scented candles. Make sure to keep the scent warm, light, and crisp to create an atmosphere that is cozy and inviting, not overpowering; You never know what your guests prefer scent-wise until they've gotten there, so best to err on the side of less is more. (Side note: You can find a great selection of super inexpensive, delicious-smelling candles at Homegoods and Target!)

Fresh Flowers: Nothing brightens up the home like a bouquet of fresh flowers! Choose bright, seasonal colors to make the whole house pop. And to keep things extra fancy, trim a few and put them in a mason jar or small vase on the nightstand in your guest room.

Bedside Reading Material: You never know the sleep schedule of your guests. While you may be a night owl, they may be early to bed, early to rise. If that's the case, or they're just having trouble falling asleep in a bed that is not their own, it's always nice to provide a little reading material to pass the time. I like to tailor my picks to things I think my specific guest will love. Usually I'll choose one book that will make them think, one book to turn their brain off when they just want to relax, and one or two magazines for when they want to stare at beautiful pictures. It's good to have a variety.

Clear Space in the Closet: Depending on how long your guests plan to stay, it's always a good idea to clear a little space in the closet for them with a few extra hangers. We wouldn't want a beautiful dress or suit to get wrinkled!

Soft Blankets + Socks: I like a cold house, what can I say? And while this cold-centric gal doesn't mind putting on extra layers in the house, my guests may not always. That's why I'm always prepared with extra soft and cozy blankets and socks for when my guests feel a bit chilly. It's always good to have several available in case your guests don't want to share.

Fresh Linens + Towels: Wash your sheets, and wash extra towels. You never know when your guests may want to take a shower, or even a quick cat nap after a long journey. Be prepared.

A Beverage Basket: We happen to have a lot of baskets lying around the house from various holiday gifts, so I found a good use for one as a beverage basket.  If you've got an extra basket, or don't mind shelling out a few bucks for a small one, fill it with specialty teas, individual coffee packs, water bottles, and even a cocoa mix or two. It's good to be prepared for any tastes your guest may have.

Ask Ahead of Time: The most important tip of all is to always, always ask ahead of time. Ask about food allergies (VERY IMPORTANT), ask what snacks they like, ask what kind of movies they watch, ask how they like their coffee in the morning. Nothing shows that you care more than making sure your guests have the best stay possible. The goal is to make them feel as though they never want to leave, but of course they'll have to eventually! Always ask.

What are your best guest tips? Sound off in the comments below!