I've FINALLY got my gingerbread cookie recipe up on @seriouseats! Weirdly enough, it's based on my DIY Oreos, so if you've enjoyed that recipe the process will be familiar. Dough can be rolled straight off the mixer, no refrigeration required! seriouseats.com/2018/12/how-to… There's a lot going on in the flavor department! Cinnamon, ginger, cloves, nutmeg, coriander, black pepper, orange zest, vanilla, and plenty o' salt. Orange zest doesn't make the cookies orangey so much as works as an aromatic to open up the other spices. seriouseats.com/2018/12/how-to…

Hey, y'all! I'm taking some time off to re-charge before the year-end baking frenzy begins. I'll be mostly off the grid for the next three weeks, but back at it on Nov 5th. xo In the mean time, here are the links I distribute most often when troubleshooting with folks online.

I was more than a liiiiiittle obsessed with the raspberry ripple goat's milk fior di latte I made after my farmers market run with @SohlaE a few weeks back, but the nature of the video meant I didn't have a chance to dig into the technique itself. seriouseats.com/2018/08/how-to… So this is a little follow-up, because you can ripple just about any high moisture fruit, especially tender berries & stone fruits; if using something fibrous like pineapple, or with a relatively thick skin like cherries, blitz first to make a puree. seriouseats.com/2018/08/how-to…