Aaannnndddd we’re back! August, right?! Earth really tilted this year. Summer got pretty, well, hot. No complaints here, though. That just meant more sundresses, beaches, high heel sandals, splash pads, summer scents, backyard parties ( #Chicago thing?), barbecued (not that we aren’t BB-ing in the winter), and so much more. However, all that scorching loveliness put August off limits for a monthly dessert box. There’s the reason for the gap.
In picking up where we left off, it is actually STILL summer! So I’m making the most of the last of what this season brings. Fresh #pineapples tend to round off summer along with #blueberries. In addition, I made a friend who nurses this beautiful garden. She has done an amazing job, and has opened her fences to me. With that said, I’ll be using her rosemary, and basil for September’s box. If you follow me on Instagram, you probably saw my garden loot. That bushel of mint is still bringing my kitchen to fragrant life. My gratitude to you, Louise!.
I’ll be venturing back into cookies. This time, I wanted options for a more delicate & nuanced palate. These cookies bring together sweet, sour, spicy, and herbaceous for an umami dessert experience.

You’ll have two cookies from which to choose. A spicy rosemary pineapple filling is sandwiched between two almond-hazelnut shells sprinkled with a sweet-slightly salty-cayenne . The other – fresh blueberry compote with lime-basil curd and white chocolate ganache filling is also sandwiched between two almond hazelnut shells. One cookie is a dessert on its own due to their richness and nearly 3 inch diameters.

If this sounds good to ya, reserve your box of 8! There will be 4 of each cookie for you to savor. By the way, these cookies pair quite well with wine, specifically Pinot Grigio. After all, that’s what they were made for!