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Last week, I launched a contest with HomeSense to give six lucky people the chance to win a $250 gift card. Since the contest will run for a few weeks, I thought I’d post new recipes here and there, but focus more on the accessories and photos than the recipes themselves.

Tons of people have been asking me where I buy my dishes, baking pans, and utensils. It’s no secret that they’re a mix of vintage and things from HomeSense.

In both cases, you need to go often since stores frequently update their stock. The cake pan in this photo is one that I purchased new at HomeSense a while ago, that I’ve “aged” over time. My secret? I don’t wash it with water.

I know that sounds weird, but it’s something my grandmother taught me a long time ago and it works. After baking a cake or bread, I wipe my pan with a dry cloth to get rid of any crumbs, but not so much that I remove the layers of butter or grease. That way, it ages nicely over time and gives it that rustic look I adore.

So there you have it: with a little patience, even new things can get that timeworn feel.

On a more culinary note, I find we give chewy cookies all the glory but often forget how great a crunchy cookie can be. Remember dipping cookies in a big glass of milk as a kid? I hope you’ll enjoy this crunchy cookie recipe.


  • ServesYields 12 cookies
  • Prep time15 min
  • Cook time12-15 min
  • Timeout1 hour 30 min
  • FreezingFreezes well


  • 2 cups all-purpose flour
  • 1 cup hazelnuts, roasted and crushed
  • 1/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 tablespoons milk
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 cup butter, at room temperature
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup icing sugar


  1. In a bowl, combine the flour, crushed hazelnuts, cocoa, baking soda, and salt. Set aside.
  2. In another bowl, combine the milk, vinegar, and vanilla. Set aside.
  3. In a large bowl, beat the butter, sugar, and brown sugar for 3 minutes with a hand mixer. Add the eggs one at a time.
  4. While beating at low speed, gradually add the flour mix, alternating with the milk mixture.
  5. Cover and refrigerate for 1.5 hours.
  6. With the oven rack positioned in the centre, preheat the oven to 350°F.  Line a baking sheet with parchment paper and set aside.
  7. Shape the dough into 1-tbsp balls. Roll each ball in icing sugar.
  8. Place on the baking sheet and bake for 12–15 minutes.
Recipe published on August 19, 2018