Salted Chocolate Rye Cookies

Hello again, readers! I’ve been very busy the last couple weeks running around New Zealand and checking out my future home of Melbourne, so despite my best intentions I’m a couple posts behind. Instead I was photographing a friend’s wedding in Wellington and writing for another friend’s blog. And while I did actually bake while I was away, it was only once, and just these old standbys. But I’m back now, and I’ve got a couple cool recipes to share with you.


These cookies, for starters. I’ve been playing around with a couple recipes from Tartine recently—notably I made a vegan version of these, which for some reason I neglected to photograph—and this was my favorite new find. The rye flour gives these a very distinctive flavor and texture, and while I’ve never been a fan of rye bread, I thought these were delicious.

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Slightly Spicy Tartine Brownies

I’ve already given you my signature brownie recipe, which will always be my favorite. But a few months back I found the Tartine cookbook in the office at work and I had to try their version out. Tartine Bakery, for those of you not from the Bay Area, is this great little place near San Francisco’s Dolores Park – one of those trendy bakeries that always has a line out the door. I’ve never actually had the brownies there, mostly because I always fill up on their amazing grilled cheese sandwiches instead, but when I saw the recipe I had to try them out.


And they don’t disappoint. Sweet, rich, fudgy – a definite contender for my favorite recipe. The only downside is that they take longer – I’m a big fan of the one-bowl brownie, and these are a little more involved. The same number of ingredients, but two bowls and a hand-mixer instead of one bowl and a wooden spoon. But if you don’t mind taking a few extra minutes, you need these in your life.

aerial view

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