world peace cookies


a few days ago, a friend and I were grabbing ramen on a 60ºF rainy evening. and today, it’s the first snow. a few years ago, these wild swings in temperature were among the most concerning issues for me.

but lately, it seems that the world is careening into a new forms of chaos each day. I remember discussing the impending brexit vote with european friends back in the summer of 2015. we lightheartedly talked about how with the high barriers to leaving the eurozone, no country would actually ever do it.

but britain did vote to leave, and in november 2016, the nationalist, nativist movements that had captured the government of hungary, almost taken france, and driven brexit reared its head and placed in power president trump and his band of breitbart neo-conservatives.

since then, it seems that every day, there is new turmoil. currently, palestine has declared three days of rage following trump’s decision to recognize jerusalem as the capital of israel. north korea has made increasingly brazen strides in its military capabilities, catalonia’s independence referendum spurred a spanish government crackdown on the self-governed province, and germany’s government is at a standstill following failed coalition talks. in the meanwhile, southern california is literally in flames and the us senate may soon count a pedophile in its ranks, a man supported by the republican party despite highly credible allegations about his crimes against teenage girls.

it is exhausting to follow world events these days because each seems so significant, and yet the deluge is so quick and vicious, it is impossible to give each adequate attention. my fellow classmates and I often discuss our frustration about having to take a step back and observe for the next three years, and hope that the reasons that we chose to go back to school are not irreparably damaged by the time we graduate.

washington d.c. feels unusually quiet today. the falling snow, the muted sounds and colors of winter seem more calming than ever before. this morning, I rolled out some quick chocolate sablés, aptly named “world peace cookies” by dorie greenspan, for an upcoming christmas cookie exchange. and I took a walk through the admittedly wet snow (d.c. is still too warm for any snow to stick) and hoped for more peaceful days ahead.


makes 28-36 cookies

170g (1 1/4 cup) all-purpose flour
28g (1/3 cup) unsweeted cocoa powder
1/2 tsp baking soda
155g (1 stick + 3 tbsp) unsalted butter, cut into chunks, at room temperature
134g (2/3 cups) packed light brown sugar
50g (1/4) white sugar
1/4 tsp kosher salt
1 tsp pure vanilla extract
142 (5oz) bittersweet chocolate, chopped into irregular bits (I usually just use bittersweet chocolate chips because I’m lazy)

dorie greenspan. dorie’s cookies. new york: houghton mifflin harcourt publishing company, 2016.

1 sift the flour, cocoa, and baking soda together.
2 working with a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy, and homogenous (~3 minutes).*
3 beat in the salt and vanilla. turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. when the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. toss in the chocolate pieces and mix to incorporate.
4 turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. (sometimes it comes together easily, and other times it’s a bit more crumbly – this is fine! just knead until it comes together.) divide the dough in half.
5 shape the dough into logs that are 1 1/2 inches in diameter. wrap the logs in plastic wrap and freeze for at 2 hours, or refrigerate for at least 3 hours.
6 center a rack in the oven and preheat to 325ºF. line two baking sheets with parchment paper.
7 using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (if the dough cracks, just press back together.) arrange the rounds on baking sheets, leaving ~2 inches between them.
8 bake for 12 minutes (do not open the oven during baking). transfer baking sheet to a cooling rack and let cookies rest until they are just warm/room temperature. cookies will keep at room temperature for up to 3 days, or can be frozen, well-wrapped, for up to 2 months.

*I’ve made this recipe with a hand mixer and stand mixer and both turned out well, though the stand mixer consistently results in a smoother, less grainy cookie.


rice crispy treats

rice crispy treat 1

a few years ago, I studied abroad in beijing. I had heard about the air quality and imagined that it would look something like los angeles, but the reality, a greyish-yellow fog that often obscured buildings across the street, was unlike anything I had ever experienced before. within days, I had developed a hacking cough that made it nearly impossible to speak in full sentences, a condition that ex-pats termed the “beijing cough”. 

a few weeks later, my cough had finally disappeared and my abroad program held a food preparation contest judged by our chinese professors. my friend and I, both huge dessert fiends, wanted to do something sweet, but in the hot and humid beijing climate, we did not want to use too much heat. we settled on rice krispie treats, trekking to a large carrefour to find marshmallows and rice krispie cereal, then melting it all together in a giant pot we borrowed from a chinese student. we actually ended up winning the contest because our chinese professors had never seen rice krispie treats before and thought they were really exotic and creative!

the contest took place on one of the few sunny days of that summer. the sky was a clear cloudless blue. the night before, a thunderstorm had hit with raindrops so huge, they hurt when they hit my bare skin. we half-joked that the government could control the weather, could create a rainstorm so ferocious that it washed away all the pollution. whether it was true or not, the day after  a thunderstorm in beijing was always clear and blue.

I cannot even remember what my friend and I won – it was probably some coupons to a local bubble tea store. but I do remember eating warm watermelon in the sweltering heat, happy to be able to see across the street for the first time in weeks and feeling like I could breathe again.

in the wake of dangerously high levels of air pollution that have made the city almost unlivable, beijing has issued its first red alert for the first time. and for the first time, the chinese government has put environmental concerns before its emphasis on rapid economic growth through industrialization and signed on to reduce its greenhouse gas emissions.

and here in the northeast, global warming has now made it possible to frolic on a beach in december, then head into the city for some outdoor ice skating (because apparently we still are willing to waste energy for “winter traditions”). so save some energy and add these (super-legitimate chinese teacher’s) award-winning, no-bake rice crispy treats into your holiday sweets repertoire. 

rice crispie

makes one 8•8in pan

1/4 lb (1 stick) unsalted butter
1 tbsp vanilla paste
1 10-oz bag marshmallows
heaping 1/4 tsp kosher salt
6 cups rice krispie cereal

deb perelman. salted brown butter crispy treats. smitten kitchen. 2 nov 2011. accessed 22 dec 2015.

1 grease an 8×8-in square pan.
2 in a large pot, melt butter over medium-low heat. using a silicone spatula, stir frequently until it turns brown and begins to smell nutty. immediately turn off the heat and mix in the vanilla paste.
3 stir in the marshmallows until smooth. if they are not completely melted, stir over low heat until completely smooth. add salt and stir until well-combined.
4 remove pot from stove and stir in rice krispie cereal. using spatula, quickly press into prepared pan.
5 let cool completely (~1 hr), cut into squares, and serve.