By the looks of things, this winter has consisted of lots of chocolate and apparently a lot of time at the bar. 

Other winter things, like stereotypical Seattle rain, the entire Making a Murderer Series, and lounging not pictured mostly for your benefit.

*I almost exclusively use the NY Times Chocolate Chip Cookie recipe (pictured up top!) when making cookies these days. They take some extra prep time, but they are completely worth it.

**Photos of the rose cookies are by Lora Grady for Bloom Bash Seattle

our feature on boho weddings

Does this mean we're famous? Or something...

Hayley, Sacha, and I got together at the end of summer to drink wine and eat cake and take pretty pictures for a styled shoot. It was kind of what we normally do but with a little more order. We're so happy to be featured on Boho Weddings today!


It was a garden party, as all good parties should be. I made classic sugar cookies with some watercolor decoration, and a vanilla spice cake with caramel. Pretttttty pretty good (Larry David, anyone? No. Ok)

Check out the full feature (and Hayley's really cute dress) right here.

Photos by Sacha Columbia

A bad habit

I came home one Saturday morning after a particularly late night out to find that my roommate had, what I assume was mere moments prior to passing out on the couch the night before, decided to put a turkey burger on the stove to cook. It was 3am and she was hungry. She was apparently also tired because she left it cooking the entire night.

The first two occurrences of this, I laughed it off. The house smelled terrible, of burnt plastic and charred processed meat, but what an idiot! I was proud of her for accomplishing such a task an admirable four years after graduating college.

The third time wasn't as funny and neither was the fourth.

More than anything else, I was just really tired of that smell. Sure, it was also a massive fire hazard. That too.

There was need for an intervention. We had pep talks. You can do this! We had coaching lessons. Ok, pretend you're hammered drunk, so you basically have the brain of a small child with a slight mental handicap. You're hungry. What do you do? We thought about hanging signs all over the kitchen with friendly reminders Don't leave the stove on when you're drunk or maybe don't cook at all but resolved that would be too embarrassing when guests were over.

I had accepted my fate, was okay with it even, when one day my roommate realized cooking her turkey burgers Friday after work, prior to going anywhere, was the answer to everything. To deflect the fact that it took us a ridiculous amount of time to drum up this solution I'm going to share a side story with you: Once in college my friend turned on the oven to make pizza bites and then promptly placed them in the microwave in an attempt to cook them and then fell asleep to Antique Roadshow, so that's pretty amazing.

Baking tip: Turn on the oven, put food items in the oven, take food items out of oven, turn off the oven.

Want to know how to make cinnamon mocha biscottis? Somehow my almond biscotti post gets more hits than any other post on this blog, so I've put peanut butter on hold for a second to bring you another biscotti recipe that's equally as good.


Cinnamon Mocha Biscotti
Adapted from

1/2 cup butter
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 tbl. instant espresso
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
pinch of cayenne pepper - optional but adds some
1 cup toasted almonds
1 cup dark chocolate chips
1 1/2 cup semi-sweet or white chocolate chips for topping

1. Preheat oven to 325F.
2. Combine butter, sugars and espresso in a large bowl and beat with an electric mixer until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add vanilla and mix briefly.
5. Add flour, baking powder, salt, cinnamon and cayenne pepper and mix until well blended. Fold in almonds and chocolate chips.
6. Line a baking sheet with parchment paper. Scoop dough onto paper and form into a large rectangle, about 3/4-inch thick. 
7. Bake 25 minutes. Remove from oven and cool 10 minutes.
8. Use a serrated knife to cut the dough into 1/2-inch thick slices.
9. Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
10. Turn and bake 8 more minutes.
11. Remove from the oven and allow to cool.
12. Put semi-sweet or white chocolate chips in a ziploc bag and melt in the microwave for about a minute at 20-second intervals. Are you scared this is going to give you cancer? Me too. When smooth, cut a hole at the end, pipe the chocolate on top of each biscotti and spread with a knife.

If you haven't made biscotti before, check out this post for some very inspirational photo instructions being performed by my mother.