First things first. Thanks to all of you lovely people who voted for Lottie + Doof as your favorite home cooking blog over at The Kitchn. I really appreciate the support. I know the contest was sort of confusing and that it was difficult to vote, but I am happy to have participated. I started Lottie + Doof as a place to share what I was cooking and thinking with anyone who wanted to listen (I am still surprised that anyone includes people other than my close friends). Not only do you read- you have all been so supportive. I truly appreciate it. I will happily keep cooking and recording what I eat here. I also hope to add some special guest features and more restaurant and book reviews in upcoming months. I think exciting things are ahead for L + D. read more+++

You all may have noticed by now that I don’t care about chocolate. Never have. I honestly don’t get it! I can’t imagine choosing chocolate over the flavors of caramel, or butter, or fruit, or really anything. Like with every rule, there are some exceptions and this cookie is one of those. If you’re anything like me pre-World Peace Cookies, you have undoubtedly come across this cookie on countless blogs and websites. Everyone raves. Everyone claims they are the best cookie in the history of cookies. Well, I wouldn’t go that far but they are pretty special. Bryan loves chocolate and so I made these for him about a year ago and he did his little dance which means they are very good. Even chocolate-hating-me can recognize that these are excellent cookies. So, make some. And enjoy. And for those chocolate-lovers out there, it will probably be a few months before you see chocolate on Lottie + Doof again, so get it while you can. read more+++

These elegant little gems are from this month’s Gourmet magazine. They are so perfect for a Christmas cookie plate! There were a zillion cookie recipes in this issue of the magazine, but for some reason none of them sounded that good to me. It was weird. Until I spied these. So elegant! Like little snow covered moons!

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I designed these shortbread cookies to combine three of my favorite things: brown butter, brown sugar, and sea salt. They are so lovely and delicious that I am contemplating getting up from my chair and making a batch right now. Just because. They take about 10 minutes to prepare and although you have to wait a while before baking them- you couldn’t ask for easier prep. These also keep really well and so they would be good to send to a friend for the holidays.

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Okay, so let me just start off by stating the simple fact that my rugelach are better than yours. no, no no- don’t argue. I really believe it. I have a lot of faith in these little dears. They are remarkably easy to make, and freeze beautifully so you can make them in advance and bake them as needed. Imagine the sense of security you will feel knowing that these are in the freezer, ready to be baked. It seems dangerous not to make these. read more+++

Wow, these were some good cookies. I made them to celebrate my friend Sarah’s 10,000th day. The fact that I almost made them again less than a week later is proof that you need to try them. There are very few recipes that I repeat—why bother when there is so much left to try? This is a recipe I will make again and again. These delicate sandwich cookies melt in your mouth and the combination of the toasted, nutty, buttery cookie with the tangy, sweet cream cheese filling is really all I could ask for in a sweet. I might go make some right now. read more+++

When Ina Garten speaks, I listen. Her fifth cookbook was published last month and my very good friend Judy presented me with a copy of it for my birthday. (Judy also brought The Art of Simple Food into my life— the lady clearly knows how to pick cookbooks.) Ina’s latest venture is excellent. For those of you familiar with her, you will be happy to see that she still can curate an exciting and accessible collection of recipes. The book is a real pleasure to read and she offers some good entertaining tips. You’ll also be happy to know she still loves butter. She always manages to shock me with how much butter she is able to fit into her recipes. Quite frankly, it scares me. But there is no denying that it tastes good. read more+++

I made these cookies for my friend Julie’s birthday. Oatmeal might just be my favorite type of cookie. I like them crisp and crunchy and full of oat flavor. None of those soft and chewy oatmeal cookie for me. I think soft oatmeal cookies remind me of my school cafeteria. No raisins either. I don’t actually think that raisins work that well in most oatmeal cookie recipes. I decided to replace them with dried cranberries and add some toasted pecans for a really delicious autumn version of the classic cookie. read more+++

Pumpkin Whoopie Pies are one of the signature dishes from Baked in Brooklyn. They have quite a following, and this recipe replicates them very well. I brought these to work and they were a big hit, but I have to be honest—these aren’t my favorite (although that hasn’t stopped me from eating them). I think that I like pumpkin things less that I am supposed to. Maybe it’s a texture thing? For the pumpkin fans out there, I think you will really love these.

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The organic market on the boulevard Raspail is another must-go Paris destination. I enjoy farmers’ markets wherever they are, but like ice cream, they really are best in Paris. In addition to excellent vendors of produce, cheeses, and meats there are some especially good stands that are worth a stop. Michael Healy, an American living in Paris, sells handmade English muffins that are a real treat—his stand is about halfway down the narrow market. For me the best thing about the market is Les Gustalin, the stand right near the entrance at rue du Cherche-Midi. It sells the most amazing potato pancakes I have every eaten. We kept going back for more…

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