I wanted a coconut cookie to serve with the yogurt panna cotta and pineapple granita, but have had bad luck with coconut cookies in the past.  I spied the Alice Medrich cookie encyclopedia that had been eagerly awaiting use on my shelf. When the book first arrived in the mail, I was extremely excited that one of my favorite bakers and cookbook authors had dedicated an entire volume to cookies, but then the holidays happened and I got distracted. Until New Year’s Eve, when I opened the book and found this recipe for coconut sticks. read more+++

January is the land of resolutions and good intentions, so I thought I would start off the month with a recipe that is relatively guilt-free. I have become a huge fan of panna cottas for entertaining. They are ridiculously easy to make and can be prepared hours (or days!) in advance. read more+++

Happy new year to all of you! I took a two week break and am reluctantly rejoining the world. In Chicago, that means a cold, cold world. Bryan and I took a break from the frigid weather and spent some time at Garfield Park Conservatory, one of our favorite places in Chicago. Inside the warm and sunny gardens, the sound of snow and ice sliding off of the conservatory glass is the only clue to the reality of the outside world. It is the perfect escape. Also, their agave plant is blooming- which is a sight to behold. Chicago, keep it in mind when winter is getting you down.

Recipes as usual return in a couple of days but I wanted to let you know about an exciting upcoming event. I am teaming up with my friend Sandra Holl of Floriole Bakery to help host/create a special dinner that you can attend! I am thrilled to get the opportunity to collaborate with the Floriole team and to meet some of you in person! I’ve been wanting to find an opportunity to connect with readers in the real world, and this is perfect. It will be like my blog world comes to life, but you get to actually eat!

Details will follow, but put it on your calendar for February 2 (Groundhog Day!). Once we have the menu worked out, I’ll let you know all about it and how to order tickets, etc. I can tell you now that Sandra and I are planning a 4-course meal inspired by our experiences growing up in the Midwest. It will include some serious comfort food, and be the perfect meal for a cold winter night.

More soon.  In the meantime, I would love to hear about your holidays and the new recipes you tried. What has been going on?!

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Checking in to wish everyone a very happy Christmas and New Year, and to share some photos of our place decked out for the holidays. I’m grateful to have such a special community of readers and friends here on Lottie + Doof and am very much looking forward to another year of good times (and good food) with all of you. Enjoy celebrating winter, Christmas, your friends and family, and the future! See you all in 2011! xo, Tim

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I don’t have 12 Days of Cookies for you this year. I have one day of cookies—and it is today. But it is one very special cookie. As I look back on 2010, this will stand out as one of the best recipes I tried this year. These delicious peanut butter cookies are something I will be making for years to come, and you should too. read more+++

In recent years several small producers of ice cream and sorbet have popped up in Chicago. Folks dedicated to small(ish) production and local, seasonal ingredients. They are good, and certainly way ahead of anything you might buy at the supermarket. One of them is truly exceptional: Snookelfritz Ice Cream.

This ice cream with a funny name is made in Chicago by Nancy Silver (not to be confused with Nancy Silverton), who has worked as a pastry chef both in Chicago and Los Angeles. The lady is serious about her ice cream and the product reflects her passion. Her ice cream is different than any other I have tasted— fresher, more delicious, and more complex. It tastes like someone, not something, made it. It is the only ice cream that I like better than my own (wink!).

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The Plums of New York, 1911

When we came across a print from The Plums of New York, a horticultural book published a hundred years ago,  we knew we had to find the whole book. The plates are these totally bizarre and amazing photos of plums that have been printed over in color. They manage to seem really modern, beautiful and pathetic all at the same time. If you are willing to sacrifice the book, the prints make great gifts. The book is hard to find (we managed to find a copy on ebay) and expensive (but worth it). There is also a digital version of the book for you to look at HERE. The point is: old books are cool and make great gifts.

Match Holder

The bottom of this little apothecary bottle is etched to provide a strike-able surface. This is a pretty way to store your matches. DIY possibilities here.

Bakers Twine

Bakers twine is everywhere, and yes, it is cute. But did you know you can also get it in grey and black? Perfect for those of us who want it to be a little less cute. Great for wrapping gifts, especially homemade baked goods.

Bandaged Cheddar by Bleu Mont Dairy

Some people want diamonds, I want cheese. And I don’t know if there is a better cheese than this bandaged cheddar made in Wisconsin by Willi Lehner. It is crazy good. I might go as far as: life changing. I don’t know if this is distributed outside of the Midwest, but you can find it at Marion Street Cheese Market in Oak Park. read more+++

If you are anything like me, you are wondering how Hanukkah snuck up on us so quickly. It is hard to believe it is December and another year has flown by, but before I get too far with the old people talk: I am excited to have a very special guest helping us to celebrate Hanukkah and kick off the holiday season! Those of you who have spent time around Lottie + Doof know how I feel about Kim Boyce and her book Good to the Grain, so I will spare you additional praise and simply say: Kim Boyce is fantastic. read more+++

This year I am presenting you with not one, but TWO gift guides. First up: cookbooks. I get a lot of questions about my favorite cookbooks. I have accumulated a lot of books, but there are only a handful that I return to again and again. These are those books and they would be wonderful gifts for anyone who cares about food.

No meat, no more! Or at least much less meat. I am super tired of this animal trend that seems to get more and more intense with every restaurant opening. I like vegetables and these two books are full of them: The Vegetarian Option by Simon Hopkinson [Gorgeous book, I love cooking from it.] and Plenty by Yotam Ottolenghi [Also gorgeous, featuring recipes form his column in The Guardian]

Pastry Hall of Fame: These are the three cookbooks I use most often and the three most important books in terms of my development as a home baker.  The Last Course by Claudia Fleming with Melissa Clark [This is out of print, so try to find a used copy. It is an incredible book], Tartine by Elisabeth Prueitt and Chad Robertson  [Everything I have ever made from this book has been delicious, it is inspiring and so good looking], and Good to the Grain by Kim Boyce [Blew my mind. Baking with whole grains is sexy!]

New releases: A lot of really special books were released in 2010, but these are my favorites: Heart of the Artichoke by David Tanis [Sometime I find his style a little precious, but this book seems spot on-makes me want to cook], Around My French Table by Dorie Greenspan [Honestly, every book Dorie has written could go on this list.] and My Sweet Mexico by Fany Gerson [ This book really surprised me with its beauty and irresistible recipes.] read more+++

This is going to be quick because I have house guests to prepare for and a big meal to cook. I present the perfect pancake recipe. It is the only pancake recipe I will ever need and just happens to be made with 100% whole grains, thanks to the fabulous Kim Boyce. Nutritious pancakes that taste better than any I have had in the past—what more can you ask for? I’ll be making these this weekend for my friends, they are especially delicious with some bacon and a glass of freshly squeezed orange juice. The fact that these are whole grain means they can be a regular at your breakfast table. read more+++