have yourself a very merry…

Louie and I (and Dennis) wish all of you, my dear blog readers, a very merry Christmas, happy Holidays, and the brightest of New Years. I’m hard at work figuring out how #Charcutepalooza11 will work. Thank you all for the enthusiastic reception. I’ll be posting the Ruhls on Monday, and all the ways to get involved. In the meantime, I hope you’ve got your copy of Charcuterie under the tree or on your e-reader or already in your hot little hands. If not, buy it now with that Amazon gift card that was in your stocking and start reading. And lest you think I had stopped cooking, here are a few links to foods I’ve been serving, eating and making for others. Maple Poached Eggs […]


a year of charcuterie

Sometimes, the most amazing things happen in the world of Twitter. It’s a quiet Sunday morning. I’ve got holiday baking all wrapped up. There are other special things I’ll be cooking between now and the first of the year, but it’s a much more relaxed pace in Mrs. Wheelbarrow’s Kitchen today. So, over a second French press pot of coffee, I was chattering with friends on Twitter – talking charcuterie, cool garage spaces, and so on – and somehow the idea emerged – let’s make charcuterie together. I’m hereby declaring 2011 The Year of Charcuterie. What Kim called #Charcutepalooza11 (note the hashtag, Twitter users!) We’re going to start with Charcuterie by Michael Ruhlman. It’s a great book (and if you order it through my blog, […]

a cookie box giveaway!

Yes, that’s right. Someone is going to receive a box of cookies. Two of each of the cookies and confections I’ve made this season, packed in a pretty tin and mailed to you just in time for Christmas. I can’t wait to share these treats. I’m going to make this, my first giveaway, ridiculously easy. Just leave a comment here. Tell me about your favorite holiday cookie. Or your experiences making the cookies I’ve been putting here on the blog. Or just introduce yourself. I can’t wait to get to know you all a little better. I’ll use Randomizer to choose one commenter at 10pm Thursday, 12/16. I’ll announce the winner on Twitter and Facebook, and, presuming I can get the winner’s address right away, […]


pistachio sand dabs every which way

I’m so excited to be posting this recipe. First of all, this is a heavenly cookie. It’s so heady with almond flavoring. It’s sandy sweet and melts in your mouth. And it’s my friend Kaki’s favorite cookie, so every time I make these cookies, I think of my pal. This year, I thought it would be a good time to tell you all the ways I love this cookie, and then it occurred to me that my Gluten Free friends needed a way to share the love. And I knew just the person to ask for help. Meet my friend Jeanne. She’s a fantastic baker I first met on Twitter, then in real life, here in DC, when she and her lovely family visited last […]


mint chocolate grasshopper squares

Grasshoppers – the little mint cookies I took to the NYC cookie swap yesterday – were definitely a hit. But I’m not going to tell you it’s an easy recipe. It’s a recipe that will make you grumble a little. Well, a lot. Until you look at a box filled with these goodies – all 60 of them. That’s a lot of cookies. So, the return on all that work is good. Really good. In fact, so delicious, you’ll be glad there are a lot of them so you can save plenty for yourself. The real secret to this recipe is patience. And time. It takes a full day – with plenty of time off for chilling the layers – but the cookies last for […]


bourbon + chocolate + pecans = cookie

Bourbon balls – love ‘em or hate ‘em. Really, there is no middle ground when it comes to boozy cookies. This I have learned after years of baking and giving. Me? I’m in the love ‘em camp. There is one secret to a good boozy cookie. Let them develop. They’ll be far less boozy on day one. On day three – it’s like a cocktail in cookie form, without bothering to go to your neighborhood bar. I’ve used Martha Stewart’s Rum Ball recipe for years, but have developed a taste for bourbon lately, so decided to play around a little. Result? *hic* Delicious. And after that citrus post, you’ll be thrilled to hear this takes about an hour from beginning to end. Use the very […]