Foodie Friday: Holiday Brookies


There are certain recipes that are synonymous with the holiday season. To me, it doesn’t really feel like the holidays without these brookies. My mother has made these every Christmas season without fail since before I can remember. Now, I’m working to spread the tradition to my friends and coworkers.  A cross between a brownie and a cookie (hence the name), these little darlings are always a crowd pleaser.


1/2 cup confectioners’ sugar

1 2/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 1/4 cups sugar

2 eggs

1/2 teaspoon vanilla extract



Preheat an oven to 350°F. Grease 2 baking sheets with butter.

Put the confectioners’ sugar into a medium bowl and set aside.

In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Pause mixing occasionally to scrape down the sides of the bowl with a rubber spatula. Add one egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended. Add the flour mixture. Beat on low speed just until fully blended.

To form the cookies, take a tablespoon, and scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand and roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet and repeat, spacing the balls about 2 inches apart.

Bake the cookies until they are cracked and puffed, 10 to 13 minutes. When they’re done baking, let the cookies rest on the pan for at least 15 minutes. Move the cookies onto a rack and let cool completely. This recipe makes about 24 cookies.

Siren says: A 10-minute cook time equals a fudgy, more brownie-like consistency. A 13-minute cook time results in a firmer, traditional cookie texture.


First Impression: Boscia Luminizing Black Mask

I had always been intrigued by boscia’s Luminizing Black Mask, so when I saw that Sephora had added a boscia bundle containing a 1oz tube of the stuff to their VIB Black Friday sale items, I jumped on it.


First impression: this mask looks awesome. Black as tar, and about as thick, I used about half of the tube at one time, just because it looked so awesome on (check it out on Instagram here). Just seeing my dogs reactions when they saw it on my face made the purchase worth it.

Also, this mask means serious business. I’ve always found peelable masks effective at removing dead skin (not to mention there is something satisfying about peeling them off), but this mask is something else. I had a slight moment of panic when I started trying to get the peeling started and it wasn’t budging, but once I got it started it was a breeze.


Afterwards my skin felt incredibly soft and smooth, something I rarely achieve this time of year. The next day my foundation went on like a dream — even my powder products seemed to go on better.  The best part? The effect lasted the rest of the week. I’ll definitely be purchasing the full size soon!

Blue Cheese and Plum Savories

Blue Cheese and Plum Savories

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Never had savories before? You’ve been missing out. These are in my top ten favorite entertaining foods of all time. With just the right balance of salty and sweet, these tiny pastries are sure to impress the foodie and the pickiest toddler alike. I love to make these savories with an insanely good smoked blue cheese made at a nearby creamery, but a regular old blue will work just fine.


1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces smoked blue cheese (or regular, if you can’t find smoked), crumbled
Freshly ground black pepper
About 3 tablespoons plum jam


Heat the oven to 350°F.

Line a baking sheet with parchment paper. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.

Dump the dough out onto a lightly floured surface and knead until it comes together. Roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. You can reroll the scraps (no more than once) and cut more rounds.Using your knuckle, make an indentation in the center of each dough round.

Soften the plum jam by microwaving in a microwave-safe bowl for 10 seconds. Spoon about 1/4 teaspoon of the fig preserves into each indentation.

Bake the savouries until the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

Recipe adapted from Epicurious