One of our family favorites inspired by our go-to dessert at Liberty Market, and what recipe I probably get asked for more than any other. Nothing better than a salty but sweet, chewy but crunchy treat, am I right? If you’re making for a very large group or party I’d double the recipe, but if you’re only making for your family + leftovers, I’d follow this recipe as is and use a half cookie sheet. These are super rich and a little goes a long way! Watch a 30 second video tutorial, HERE.
It’s 100 degrees outside today, so naturally I filled up a bunch of online carts and then left them for someone who can safely wear a sweater to the mailbox in September. Feel free to shop my favorites here, and then go ahead and drink a hot chocolate for me while you’re at it. 😉
I’ve been loyal to the same zucchini bread recipe since high school (that was very telling of how cool I was in high school, wasn’t it?), but I recently decided to branch off and try this one instead, and I can confidently say that it’s my new go-to! It’s just as easy, full of flavor, and what really sold me… the sweet and crunchy bark-like top it comes out of the oven with. I wanted to go full George Costanza and save the top layer in a ziploc bag to hoard for myself. (Zucchini Top Singles!) Consider trying this recipe out this holiday season, and don’t forget a healthy smear of butter or cream cheese when serving. That’s non-negotiable.
Before we found out we were expecting Mabel, I had a recurring daydream about what a 4th baby would look like in our family. For whatever reason, I always envisioned Ivy confidently holding this hypothetical baby on her hip, with her tiny legs, knobby knees, and her signature well-loved Birkenstocks beneath her, supporting them both. I loved this image my mind had created, and I had a feeling that a little baby brother or sister to help take after would really light something up inside of Ivy. For once I was right about something, and these two have had such a special bond since day one. Watching Ivy love on Mabel in such a caring, maternal way this year has been so heartwarming. (And helpful, I don’t know how we’d do it without Ivy!)
It makes me think back to some of my favorite memories with my oldest sister, and it makes me even more excited about their 10 year age difference. Being an 8 year old girl I got to help my sister pick out a Winter Formal dress, and I got to send handwritten letters (and quarters for the laundromat!) to her weekly while she was away at college. I got to brag to other kids in elementary school that I was an aunt (!), and when I was in junior high, I got to fly out to her house after she had a newborn to entertain her busy toddler for a week.
Ivy tells me daily that she can’t wait to “drive Mabes around one day”, and that she “would do anything for Maybe” and it’s truly the stuff Mom Dreams are made of. I guess what I’m saying is, there’s really no such thing as too big of an age gap when it comes to siblings. Like all relationships in life, they’re going to be close or they’re not. You just have to do your best and cross your fingers that they are.
In a rush? The first several times we test drove our Blackstone, we practiced first with store bought dough. (Learning how to launch a pie is no joke! Be sure you have a good pizza peel and dust whatever you build your pie on with some semolina flour.) Store bought dough can make the whole process much simpler and quicker, and you can get some pretty good results with dough from Whole Foods or Trader Joe’s. (Or ask your local pizzeria if they’ll sell you pre-shaped dough balls!) If you decide to go this route, just be sure to allow the dough to rest (up to 5 hours) as individual balls to obtain a shapeable dough. Cold dough that hasn’t rested will be incredibly elastic, making it near impossible to work with. If you have to use a rolling pin to shape your dough, it’s not ready yet, and you likely won’t get that light and airy crust we all love. Once you’ve mastered the art of simply working with dough, challenge yourself and try out the 72-hour dough! (Having a bin like this, and containers like these for each dough ball is super helpful, too!) GOOD LUCK and sure to check out Baking Steel’s site for more tips and recipes! 🙂