Cherry Chip Cookies



Cherry Chip Cookies (GF)

1/2 cup butter, room temperature

1/2 cup soft brown sugar

1/2 cup organic cane sugar

1 egg

1 tbsp vanilla extract

2 1/4 cups certified gluten-free oat flour + 1 tbsp, reserved

1/2 tsp baking soda

1/4 tsp sea salt

1 tsp ground vanilla powder

1/3 cup high quality dark chocolate chips

1/3 cup dried tart cherries, coarsely chopped

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, cream together butter and sugars until fluffy and smooth (by hand or with electric beaters). Mix in the egg and vanilla extract. In a separate bowl, sift together flour (2 1/4 cups), baking soda, salt, and ground vanilla bean. Stir, then slowly add the flour mixture to wet ingredients, making sure everything is properly combined after each addition. In a small bowl, toss chocolate chips and dried cherries in the reserved oat flour (until coated- discard remaining), then mix them into the dough. Scoop small spoonfuls onto a lined cookie sheet and bake at 350°F for 12-15 minutes*, or until the cookies are slightly golden brown.

Cool on a wire rack.

*Cooking times vary depending on what oven I’m using. Check after 12 mins., but you may need to keep them in for up to 15 mins. The longer you bake, the crunchier the cookie.


(special thanks to Karina Silva for collaborating on eeshyourheartout’s first video!)


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Say You’ll Be There


Oh god. This is so good.



It’s that time of the year again: Valentine’s day.

I kind of have a love/hate relationship with this holiday. The forced “romance” of it totally gives me anxiety, but then the crafty side of me can get pretty into it. An opportunity to nerd out on things like Beetroot Risotto shaped into a heart!

I have to admit, this is actually the genius of my mother. She made (+ styled) this dish for a dinner party years ago and ever since I’ve been wanting to recreate it. It might look a bit complicated, but it’s not. All you need are a couple helpful tools, some time, patience, and you’re in business…

Valentine’s Day Risotto

1 recipe beetroot risotto (pardon the very old photocopy, I think it’s like 20 years old)

asparagus spears

large heart shaped cookie cutter (I used this one)

piece of parmesan (you will need some for the risotto, so just buy an extra large hunk)

tweezers + a sharp knife to assemble “love” letters


Prepare risotto according to the recipe. If you want to cut down on day of cooking time, I’d suggest roasting the beets and onions the night before. I would also suggest pre-cutting the parmesan slices (for letters), so that you can quickly assemble everything once it’s done.


1. Lightly grill asparagus to create your “arrows”, then cut them in half or to whatever size works with your plate- follow your heart, so to speak.

2. Spoon the risotto into the cookie cutter (which you should grease with a touch of olive oil) and then press it down, making sure all the rice has reached the edges. Gently remove the mold.

3. Using tweezers, carefully place thin slices of parmesan on top of the heart to create your word (*see note below). Essentially you could write whatever you wanted, but I’d keep it simple since you want to work fast. If LOVE is too difficult, try XO.

4. Lastly, put the grilled asparagus pieces on each end to create an arrow going through the heart.

Serve with some red wine and good music. Done.

* Originally I was going to use a stencil and grated cheese for the LOVE letters (that’s how my mom first did it), but then I made the mistake of buying a block of parmigiano-reggiano that was too “fresh”. I know that sounds stupid, but because it was high quality, the consistency didn’t quite work like pre-grated, cheaper parmesan (it was too light and flaky). That said, I know the stencil method can be successful, so if you try it, just make sure you choose a cheese that’s finely grated but still coarse enough to “stick”.


Ms. Fat Booty




Synchronized Swim


Loving these cards from MaeMae Paperie

available here

Discover: Kaufmann Mercantile

An online general store of perfectly curated items from around the globe (who wouldn’t want a stapler from Spain?!) accompanied by a fantastic “library” of articles, interviews, and How To’s that are both equally entertaining and educational.

Here are some that I’ve enjoyed so far…

Pocket Knife Fun

How to Saber A Champagne Bottle

A brief LEICA history

Make A Floral Arrangement


…with many more found here.

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waterproof waxed canvas lunch bags


pocket knife necklace

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animal horn combs

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chevron pine doormat

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sewing box

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canvas + leather SLR camera strap

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cashmere stole

all available at Kaufmann Mercantile



A good song for a sunset drive.

Butterfly Effect


God Fearing Butterfly Scarf

This has to be one of the most beautiful scarves I’ve ever seen.

It’s part of the Damien Hirst collaboration for Alexander McQueen to celebrate the 10th anniversary of the brand’s iconic scull scarf.

There are thirty incredible pieces in the collection which can be found here.




Peppermint Stick Christmas Brownies


Peppermint Stick Fudge Brownies (GF)

3/4 cup almond flour

1/4 cup cocoa powder

3/4 cup caster sugar (feel free to play around with another sweetener if you don’t have caster sugar on hand, I just found it to work well in this recipe)

1/2 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) butter

3 large eggs

1 tsp vanilla extract

4-5 oz. (I eyeball everything- oops) high quality dark chocolate (I used 70%)

3 oz. peppermint dark chocolate bar (I used this one), chopped into large pieces and divided

1/4 cup candy cane, chopped and divided

icing sugar to dust

*a note on ingredients: if you can buy pasture raised eggs and high quality butter (organic/grassfed/European) it’ll make all the difference in your baked goods.

Preheat oven to 350°F. Grease an 8×8 pan with butter then line the bottom with a piece of parchment paper (trust me, fudgey brownies are a pain in the a** to get out of baking pans).

In a small saucepan, slowly melt 1/2 cup butter on low heat and add the dark chocolate (plain, not peppermint bar), stirring consistently so it doesn’t burn. Once the mixture is melted and smooth, set aside to cool before adding the eggs.

In a large bowl combine almond flour, cocoa powder, baking powder, sugar, and salt. If you choose to use a liquid sweetener, add it instead to the butter when you mix in the eggs. Mix together all the dry ingredients until properly combined and no almond flour or cocoa powder clumps remain.

In a separate bowl, beat together the eggs and vanilla, then stir them into the chocolate (by now it should be lukewarm/room temperature). Add the wet ingredients to the flour, and mix until you have a smooth batter.

Spoon half the brownie batter into the baking pan, then sprinkle it with candy cane and pieces of peppermint dark chocolate. Add the rest of the batter to create another layer, then decorate the top with the remaining chocolate and candy. Bake at 350°F for about 30-35 minutes. They might look “puffy” in the middle when you first take them out of the oven, but will “settle” down once cooled.

It’ll be tempting, but don’t take these out of the pan while they’re still warm- they will break!

Once cooled- remove from the baking dish, cut into small squares, and dust with icing sugar to decorate (optional, but very pretty).

Additional Note: these brownies are also super delicious when frozen. if any pieces break when you cut them up, store in the freezer then use as an ice cream topping- so good!

Merry Christmas and Happy New Year!



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