Sending Cookies, With Love

This year, I think it’s more important than ever that we send food, with love. Learn more at TwiceasTasty.com.
There’s no point in sugarcoating it: The winter holidays will look different for almost all of us this year. For most of us, holiday parties, cookie and gift exchanges, and family gatherings will be smaller, virtual, or nonexistent. But there are still plenty of ways to share the holiday cheer—particularly with food.

Despite concerns early in the COVID-19 pandemic about food and packaging contact that had us wiping down milk jugs with bleach and putting store-bought goods in short-term quarantine, we now know that food and its packaging are among the least of our virus-spread concerns. The Centers for Disease Control and Prevention says, “Currently, no cases of COVID-19 have been identified where infection was thought to have occurred by touching food, food packaging, or shopping bags.” We also know that food, particularly homemade food, can provide comfort, remembrance, joy, and more. So this year, I think it’s more important than ever that we send food, with love.

Since I’ve been on a pickling rampage most of the year, much to my cookie-loving sister’s disappointment, it’s time to bring some sweets to the Twice as Tasty table. Here are some foods I’ll be shipping to family and friends this holiday season.
Read more about sending holiday treats

Pear Desserts

Pears work well in simple, forgiving desserts, like a freeform pastry. Get pear recipes at TwiceasTasty.com.
If you’re harvesting your final homegrown melons of the year or just starting your growing season in the Southern Hemisphere, you likely got excited about last week’s watermelon treats. But if you’re in fall harvest mode, late-season fruits are likely dominating your table. These can be just as tasty in sweet treats as melons and berries and can be used in just as many ways.

I turn many fall fruits into canned goods we can savor and share all year, such as jams, marmalades, fruit butters, and of course Grandma Tiny’s Chunky Applesauce. For everyday eating, I turn to semisweet baked goods that last several days in the fridge or can be frozen and enjoyed in small doses, such as Quick Cranberry Bread and Double Apple Muffins. For a special treat amid fall harvest overload, pears work well in simple, forgiving desserts, like a freeform pastry.
Learn to make Pear and Goat Cheese Galette and other desserts with pears

Coffee Cake

The name “coffee cake” says it all: you’re making a cake but have an excuse to eat it before 10 am. Get coffee cake recipes at TwiceasTasty.com.
Because I tend to enjoy sweet things more for breakfast than after-dinner dessert, coffee cake has always been high on my list. The name says it all: you’re making a cake but have an excuse to eat it in the morning.

Although the sugar and fat in granola and muffin recipes might be scaled down or up to make them healthier or more like candy or cupcakes, coffee cakes tend to be both sweet and buttery. They have far more sugar than your standard “sweet” breakfast fare, from a pinch in crepes, to molasses-sweetened Gingerbread Pancakes, to a few tablespoons in scones. So I save my longtime coffee cake favorites for special occasions, tweaking them where I can to cut back on the richness but mostly just enjoying every bite.

Learn to make Cinnamon Streusel Coffee Cake and Big Berry Coffee Cake

A Little Sweetness

Recipes with a little sweetness use what’s in season and in your pantry. Learn more at TwiceasTasty.com.
I’m going to keep this post short, because my mind is still buried in pickles and my forthcoming cookbook. You’ve been hearing about it vaguely for months, and official announcements, giveaways, launch party invites, and more are on their way to newsletter subscribers and blog followers in the coming weeks. (But since you’re reading this, you may want to check out the preorder page on Amazon.) And next month, I’ll be sharing recipes directly from the book.

In the meantime, I thought a break from pickles might be good for me—and you. So this month, I’ll be sharing some sweeter recipes that use what’s in season and in your pantry.
Read more about a little sweetness