Love, Passion, Help-U-Sell and Cookies

RED- the color of love, passion, Help-U-Sell,*

 and now….

 my new favorite cookie.

Have you ever had a Black and White? It’s a cookie. When I worked in downtown San Francisco in my 20s you could find them in almost every coffee shop, bakery or deli. To say I liked them would be an understatement. And, when they became the breakfast of choice with my double espresso it was official; I was obsessed.

The other day Black and Whites popped into my mind and I felt such nostalgia. Not so much for the taste of the cookie but perhaps more for the time. Yes, it was a time when eating cookies for breakfast didn’t matter so much but it was also a time before email, cell phones, the internet and docusign.

I wondered – how fun would it be to create a new cookie? One with it’s roots in the traditional Black & White but one made for my tastes today. And so I introduce to you:

 The Red & White

The foundation of this cookie is chocolate with black pepper, cayenne and cinnamon giving it depth and a little kick. White chocolate icing gives it a subtly elegant finish and serves as the perfect compliment to the cookie’s deep flavor. Red makes it pop.

It’s not traditional and it’s not ordinary. The Red & White takes an old fashioned favorite to a new level. Made for today, this is one smart cookie.

 *Shamelessly stealing from James Dingman, again…


TASTY TUESDAY – NUTS FOR BUTTERNUT

I love butternut squash and, for me, nothing says fall quite like Butternut Squash Soup. There are so many ways it can be prepared. Adding leeks and pears give the soup a subtly complex flavor while adding coconut milk and curry powder make it warmly exotic.

This Sunday I was craving Butternut Squash, simple and pure, and so I made a pretty straightforward batch of soup. Easy, simple and delish.

2 Butternut Squash, chopped (I had 2 from a friend’s garden in East. Sonora. Thanks Robin P.!)

1 Lg. Onion, diced

Olive Oil

Water

Salt & Pepper

Home Made Croutons (made from Dad’s homemade wheat bread. Thanks Dad!)

Parmesano Reggiano

Sautee onion in olive oil until it just starts to caramelize. Add Butternut Squash, salt & more olive oil. Continue sautéing until squash starts to soften. Cover with water and bring to a boil. Cook until squash is easy to smash with a fork. Puree soup in a blender in batches using as much liquid needed to create the consistency you like. Pour through a sieve to make it extra silky. Adjust salt and pepper to taste.

Top with home made croutons and parmesano reggiano.

For a more Rustic Version: Set some of the squash aside in a small dice and while the rest of the squash cooking, lightly coat in olive oil, salt & pepper. Roast in the oven until it is nice and browned. Do not pour the soup through a sieve after it is pureed. Add the roasted squash to the pureed soup.


CRAZY FOR COCO

   

I love chocolate. This love affair started before I was even one years old and began innocently enough with the taste of a single M & M.  From that moment, according to my mom and grandma, my favorite word was m ‘n m ‘n m ‘n mwhich I repeated, hand stretched out, enthusiastically and frequently. To this day, given the choice of fine Belgian chocolate or M & Ms I will enthusiastically choose the latter.

Another love I have is going to “coffee” with my friends. Predictably, I always add chocolate to the mix. Slowly sipping a mocha or hot chocolate while chatting and laughing and enjoying life with a friend~ well, it doesn’t get much better than that. 

My picks for fun places in Tuolumne County to go for “coffee” with friends:   

Starbucks: The atmosphere is fun and familiar and their drinks are consistently yummy.

Sonora Joes, Washington St., Sonora: I’ve only been a couple times but they have a great downtown coffee house feel.

Schnoogs, Mono Way, Sonora: Comfy and cozy. I love to settle into one of their big chairs with both hands cradling my coco or mocha.

Alicia’s Sugar Shack, Hwy 108, Long Barn: Super charming…and their chocolate scones are divine.

 Where do you go?? I’d love to know…


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