Miso Toffee Shortbread Cookies

Miso Toffee Shortbread Cookies
Miso Toffee Shortbread Cookies
Miso Toffee Shortbread Cookies
Miso Toffee Shortbread Cookies
Miso Toffee Shortbread Cookies
Miso Toffee Shortbread Cookies
Miso Toffee Shortbread Cookies
Miso Toffee Shortbread Cookies

Are you also a holiday hot mess, swirling around baking a billion christmas cookies, decorating cakes, stressing over the perfect christmas presents for your parents who want NOTHING, and tearing your closet apart to salvage a holiday party outfit? No? It’s just me? I’m happy for you then! You definitely have your life together, a lot more than me. Gosh, there is just so much to do and so little time to figure out whats wrong with my royal icing recipe (I’m terrible at it and I can’t figure out why). I’m working away (at my real job) on a project that is sort of sucking the life and holiday cheer out of me. But we have back to back holiday parties this weekend, so that will be festive and fun! Or potentially really awful and I’ll have my first hangover of 2018. 2018 was not a typo. Is that sad or impressive? I’m particularly excited for Reuben’s holiday party because I literally know no one from his office and I like talking to strangers and making potential new friends. I hate small talk more than anything, so let’s hope there is none of that. His party is also going to be at a Spanish restaurant and the word on the street is that there will be octopus and lots of pinxtos! I love pinxtos.

I’m making up for my complete disinterest in work with baking as many cheery bites of sugar I can. I have a super cute holiday cake coming soon that I’m so excited to share! I brought it into work this past week and it caused quite a stir in the office. I’ve always wanted to say that. In the meantime, I’m leaving these Miso Toffee Shortbread Cookies for you. I love shortbread so much. The dough is so quick and easy to whip up. In the world of cookies, I definitely tend to prefer buttery cookies to sickly sweet sugar cookies. The flavors of these cookies dance on that fine line between sweet and salty, which you know I’m ALL ABOUT. I put salt on pretty much everything. I’ve been experimenting with miso in baking lately as a savory alternative to flakey sea salt and I’m obsessed! The honey miso butter I shared a few weeks ago is what I want to eat everyday forever if heart disease wasn’t a thing. The cookies have a delicate and beautifully melt in your mouth texture. The matcha white chocolate drizzle adds a nice herbaceous sweetness that is not completely necessary but definitely welcomed! The hint of green is also a nice minimal approach to holiday decorations. I had plans of putting together little cookie boxes to send to my friends, so I still have these cookies in our freezer. They freeze beautifully BTW. But I find myself taking one or two out everyday to warm up and snack on… so we will see if any of them actually make it to the cookies boxes. If we had a chimney in our apartment I would at least save a few for Santa : )

Okay gotta go. So sleepy. We stayed up way to late last night because we were researching Italy things. We bought tickets to Rome for this spring! If you have any recommends for Rome, Florence, and Tuscany please share them with me!! Ah, so excited for all the noods.


Miso Toffee Shortbread Cookies

makes about 32 2” cookies

miso toffee materials:

8 tbsp unsalted butter (1 stick)
1 cup white sugar
2 tbsp white miso paste
*recipe makes about 3 times the amount needed for the cookies!

shortbread materials:

12 tbsp unsalted butter - softened
1/3 cup powdered sugar
1/2 tsp salt
1 1/2 cup AP flour

matcha white chocolate materials:

4oz white chocolate
1/2 tsp food grade matcha powder

make miso toffee:

  1. Melt butter in a sauce pan over medium heat. Add sugar and miso paste. Whisk to break up the sugar and miso. Bring toffee to a gentle boil while continually whisking. Gently boil for 7-8 minutes until the color is a deep amber. If you have a candy thermometer, you want the temperature to reach 285 degrees.

  2. Pour toffee over a baking tray lined with a silicone mat or aluminum. Place in the freezer and allow to chill and harden.

  3. Once hardened, break the toffee into 2”-3” ish pieces by smashing with a rolling pin or hammer. Place about a third of of the toffee shards in a ziplock bag. Lay the bag flat on half a kitchen towel. Fold the other half of the towel over the bag and crush the toffee with a hammer or rolling pin until pieces are small and fine. Pieces should no larger than 1/4”. Smaller pieces are better because the large pieces will melt and pool in the oven. Some larger pieces are okay though! Set crush toffee aside for cookies and keep the remaining toffee shards in an airtight container for treats later!

make shortbread:

  1. Combine flour and salt in a separate bowl. Whisk to evenly combine.

  2. Cream butter and powdered sugar in your standmixer fitted with the paddle attachment. While mixing at low speed, gradually add in flour mixture and combine until the dough looks like wet sand.

  3. Dump sandy dough on to a lightly floured work surface. Add crushed toffee and knead to combine for about 1 to 2 minutes until dough is smooth and toffee is evenly dispersed. Divide dough in half, form into discs, and wrap in plastic wrap. Chill in the freezer for 30 minutes or in the fridge for 1 hour.

  4. Preheat oven to 350 degrees.

  5. Roll out the dough on a lightly floured surface. Roll out until it is 1/4” thick. Cut out shapes using a cookie cutter. Place on a parchment paper lined baking tray.

  6. Bake for 14-16 minutes until golden brown. Allow to cool on a wire rack.

make white chocolate drizzle:

  1. Slowly melt white chocolate over a double boiler. Add in matcha powder and mix to combine.

  2. Drizzle over cooled cookies.

Bourbon Persimmon Galette

Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette

Hi again! I’m currently zooming in the air, somewhere between San Francisco and Los Angeles. Lets see if I can write this whole thing within the 57 minutes it take to land in LAX. I’m stopping by the blog for a second time this weekend because it seems like a lot of people really want to bake this Bourbon Persimmon Galette for Thanksgiving.  Or maybe you’re just really dying to use up the Fuyu Persimmons sitting in your kitchen. Either way, I’m giving the people what they want!

I’ve probably mentioned this to you before, but I’ve never really made a pie before. I’m definitely a cake person. But there is just something so beautiful and simple about making galettes. Galettes are sort of like open face pies and they have a much better piecrust to filling ratio. Plus there’s no stressing about whether or not your latticework is going to turn out all wonky. To make your life super easy, you could buy store bought pie dough, but I recommend trying your hand at some homemade dough. It’s so easy and satisfying to work the butter into the flour and then you end up feeling like an Ina Garten-esque domestic goddess for making buttery and flakey piecrust in no time! The persimmons could easily be tossed in some brown sugar and thrown on top of your crust to get all juicy and tender, but since it’s the holidays let’s add some bourbon to it and dress it up a little!  This is best served warm with a scoop of ice cream or freshly whipped cream. But I also have a huge suspicion that it would taste excellent as a leftover dessert turned breakfast situation straight out of the fridge. Detailed pie work is probably something I should get some practice in eventually. That and buttercream florals are on my list of “Things to Learn to Up My Food Game.”

 I went to a Bob’s Red Mill Holiday baking event the other night and it was a lot of fun! However, I for sure felt like a very teensy tiny fish in a giant pod. The other attendees were all other food bloggers and then Reuben, lol. As always, he’s the only male at these events because he so sweetly likes to attend these with me.  At least to me, everyone all seemed so professional and actually did food blogging as a full time career. They had business cards, cookbooks in the works, and like a billion followers on Instagram. When I introduced myself, I automatically said, “Hi, I’m Kristina, I’m a designer!” and then I would get a bewildered look that felt like they were thinking, “Oh… wait… so why are you here?” I then quickly realized the context I was in and then blurted out “but I also cook and bake a lot and have a food blog!” It’s still so weird and unnatural for me to say that I’m a food blogger… I guess I am. But it won’t feel REAL until I can wake up everyday and roll into my kitchen while wearing pajamas to whip up all the crazy recipes I thought up before I went to bed. That’s when I get my best ideas : )

Okie dokie. I think the pilot just told us to stow away our electronic devices. Hooray! I wrote this all during the flight and I’m about to be reunited with my BFF, Kate! We are going to be a bunch of Ohio girls and get Jeni’s ice cream after dinner! Or we will probably be a bunch of old ladies and just go to bed and pillow talk for hours.

Happy Galetting!


Bourbon Persimmon Galette

Pie Dough:

2 cups all purpose four
1/2 tsp salt
12 tbsp butter - chilled and cut into cubes
1/3 cup ice water

Bourbon Persimmon Filling:

4 fuyu persimmons
1/2 cup bourbon
4 tbsp unsalted butter
1/2 cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
flakey sea salt

egg wash (1 egg + 1 tbsp water)

make pie dough:

  1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hands, rub the butter into the flour until the flour mixture resembles crumbly wet sand. You still want to be able to see the chunks of butter. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Pat dough into a disc and wrap dough in plastic. Chill in the fridge for at least 30 minutes.

assemble galette:

  1. While the dough is chilling, prepare your persimmons. Remove the stem of the persimmons. Cut them in half. Then with the cut side flat against the cutting board, cut the persimmon in 1/8” thick slices. Try to keep the slices together for a neat arrangement. Repeat with remaining persimmons.

  2. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 4 tablespoons of  liquid remaining. Reduce heat to low. Stir in butter until melted. Add in brown sugar, cornstarch, and cinnamon. Stir until all the sugar is dissolved. Remove from heat and allow to cool.

  3. Preheat the oven to 425 degrees. Roll out pie dough on a sheet of parchment paper until it is about 1/8” thick and large enough to cut out a 12”x10” rectangle. Cut out the rectangle and set the scraps aside for optional decoration. Add the sliced persimmons onto the pie dough, leave about 1” clear from the edges. Fold the edges over the persimmons. For a more decorative edge, you can knead together the dough scraps, roll out until it is 1/8” thick and stamp out small circles using piping tip. Brush the folded edges of the galette with an egg wash and place the small dough circles along the edge. Brush the edges again with egg wash. Pour bourbon and sugar mixture over the persimmons.

  4. Bake for 30-35 minutes until the edges are golden brown and the persimmons are tender. Remove from the oven and allow to cool. Top with some flakey sea salt. Serve warm ice cream, whipped cream, or as is.

Vanilla Pumpkin Jam Donuts

Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts
Vanilla Pumpkin Jam Donuts

Gosh, it feels like time is moving at lightning speed and hurling straight into the holidays. How is it possible that Thanksgiving is only 9 days away?! We’re flying up to Portland for Thanksgiving and spending it with my best friend, Katie and her dude! I can’t wait for all the crunchy leaves, cozy vibes, cheese (Tillamook!), and the copious amounts of craft beer curated by Reuben. (Are you impressed with the level of alliteration in that last sentence?) Before we get on that plane to Portland, I have about 138,247,103 things to cross off my to-do list. I’m heading to LA/Bakersfield for a quick work trip tomorrow. So that will be a fun little break in the middle of a crazy work week. I’ll get to hug and squeeze my other best friend, Kate, in LA for a hot second. Can’t complain about some BFF time!

I made the conscious decision to just lay low and be lazy this past weekend. Reuben and I double teamed on the most amazing baked ziti on Friday that happily fed us all weekend long. On Saturday we spent the day celebrating the marriage of one of my dear friends, Jess! And then on Sunday we were a bunch of lazy blanket burritos. Reuben watched football all day (sorry, Eagles) and I got caught up on some photo editing and the Chilling Adventures of Sabrina. I didn’t realize how badly I needed that lazy day! I had a recipe I was going to test, but I just wasn’t in the mood to stand in the kitchen for a few hours attempting to make whipped cream look exciting. Plus, my version for that recipe has change slightly over the last few days and I think it’s going to look a lot better when I made it this Sunday instead! Sometimes we just have to be patient with our creative process.

Thankfully, I busted my booty in the kitchen the last month and stocked up on recipes so that I could take a day off from the kitchen when I desperately need to. Sort of like a blogging sick day. I’ve been super antsy to share this donut recipe with you guys because it is just so freaking good! The donuts on their own are so tender and fluffy. I feel like I always say this, but they were also super easy to make. I’m not lying though. If you feel like you’re going to crave donuts tomorrow, all you have to do is throw some flour, sugar, and butter in the bowl of your standmixer and let it go for a few minutes. Then tuck the dough in for a sweet sleep in your refrigerator and in the morning you’ll have the softest and dreamiest dough! THEN THEN THEN there is the vanilla pumpkin jam. Omg can I just put it on everything?? The jam was inspired by this incredible pumpkin jam we had while staying in Granada, Spain. I remember we were sitting outside of a cafe at this tiny table. I was being annoying and trying to take a cute photo of our coffee and toast, but as I sat down I knocked the table with my clumsy knee and spilled my coffee everywhere. Thankfully, my buttered toast with pumpkin jam was only slightly covered in coffee and tasted incredible. I went back inside and bought a jar of pumpkin jam to take home. I went through that jar way too fast and have been dreaming about it ever since. I’m super excited that I can make my own vanilla pumpkin jam now because it is such a lovely treat to have on good bread and fresh butter! I had it for breakfast this morning : ) The donut and pumpkin jam together is definitely the IT couple of this Thanksgiving season!

Okay, I gotta pack and finish designing this roof top bar and coffee shop! Where’s my terrazzo sample?


Vanilla Pumpkin Jam Donuts

makes 15 donuts

Vanilla Pumpkin Jam:

2 lb baking pumpkin/sugar pie pumpkin
1 1/3 cup sugar
1 lemon
1/4 tsp salt
1 vanilla bean

Donuts:

1 package of active dry yeast (2 1/2 tsp)
2/3 cup milk - room temp
3 1/2 cups all purpose flour
1/3 cup sugar + pinch
2 tsp salt
3 eggs
7 tbsp butter - softened
Canola oil for frying + 1 tsp for greasing

1 cup sugar - for dusting
2 tsp cinnamon - for dusting
1/3 cup powdered sugar - for dusting

Make Vanilla Pumpkin Jam:

  1. Preheat oven to 400 degrees. Cut pumpkin in half. Leave the seeds in, they are easier to remove after baking. Place the pumpkin halves cut side down on a baking tray and roast in the oven for 35-45 minutes until tender. Remove the pumpkin from the oven and allow to cool.

  2. Once cool enough to handle, scoop out the seeds (discard or save for roasting) and the pumpkin flesh. Either puree the pumpkin in a food processor or immersion blender until smooth.

  3. Heat a saucepan over medium heat. Add the puree, sugar, juice of 1 lemon, and salt. Scrape the seeds from a vanilla bean with a paring knife. Stir the mixture frequently while it’s cooking to prevent it from burning. Cook for 8-10 minutes until the jam has thickened. Store the jam in glass jars until ready to use.

Make Donuts:

  1. Combine yeast, milk, and a pinch of sugar in the bowl of a standmixer fitted with a dough hook. Give it a quick stir and then let it sit for 5 minutes to allow the yeast to bloom. Add flour, 1/3 cup sugar, salt, and eggs. Mix on low speed for 3 minutes. Increase speed to medium and start adding your softened butter piece by piece. Continue to mix dough for another 5 minutes until the butter is incorporated and the dough is soft and smooth.

  2. Grease a large bowl with 1 tsp canola oil. Add dough into the bowl and cover with plastic wrap. You can either proof the dough in a warm place for 2 hours or let sit in the fridge overnight for 12-15 hours. I let it proof over night.

  3. After the first proof, light flour your work surface. Roll out the dough until it is about 1/2 inch thick. Using a 3” biscuit cutter, cut out your donuts. Place donuts on a light flour baking tray lined with parchment paper. Cover with plastic wrap or a kitchen towel and allow to proof for another 30-45 minutes. They should have doubled in size and feel super pillowly. You can also cut up your dough scraps to fry up as well.

  4. While the donuts are proofing, heat canola oil in a heavy bottom pot to 350 degrees. Make sure you have at least 3” of oil. If you don’t have a thermometer, you can test the temperature using some scrap pieces of dough. Once the dough hits the oil, it should sizzle but not get dark too quickly. It should gradually get golden brown on 1 side within 1-2 minutes. If it darks quickly, the oil is too hot.

  5. Working in batches, add donuts into the oil. Fry the first side for 2 minutes, until golden brown. Using tongs or chop sticks, flip the donuts and fry on the other side for another 2 minutes. Using a slotted spoon or a spider, transfer the donuts from the oil to a wire rack to cool. Repeat with remaining donuts.

  6. While the donuts are still warm, toss them in sugar mixed with cinnamon until evenly coated. Alternatively, you could also dust them in powdered sugar.

  7. To fill the donuts, fill a piping bag fitted with a round piping tip with pumpkin jam. Poke a hole into the side of the donut and fill the donut with jam. Repeat with remaining donuts and enjoy!

Pumpkin Jam recipe adapted from this! And I used this donut dough base!