You know those stories you've heard so many times that they become a memory, even though you weren't even there (or born yet)? One of my favorite non-memories is the one my mom would always tell us about Christmas Eve at her house in San Francisco, when my grandpa Albino would make cioppino.

I pictured her as a child in California, still learning her English, watching as my grandfather hummed away in the kitchen--scrubbing mussels and peeling giant shrimp as white wine, onions, tomatoes, and rich fish stock bubbled away together on the stove.

"We'd always have seafood on Christmas Eve," my mother would tell us every year. So we did the same.

Cioppino is an Italian-American dish that originated in San Francisco. How perfect is that? One of the dishes that reminds me most of my Italian grandfather in San Francisco is an Italian recipe that started in the same city he used to make it in.

My brother and I never got to meet our grandfather, but we both feel really strong ties to him, especially in the kitchen. The magic of family and food was not lost on me earlier this week when I made a batch of cioppino in my own kitchen in the San Francisco Bay Area, feeling my family so very far away on the other side of the country. But as I pulled out all the ingredients and poured a glass of La Crema Pinot Gris, it was almost as if any of them could have been there with me, scrubbing mussels and peeling giant shrimp as white wine, onions, tomatoes, and rich fish stock bubbled away together on the stove.

Just a quick note about bread: it really matters. Don't serve this without a crusty loaf of sourdough! It's so good. I like to toast slices of it in the oven and then load the toast with butter before dipping it into the broth. (Did you know that some gluten sensitivities are kind of okay with sourdough? It has something to do with the culture and bacteria involved to make the sourdough, well, sour. Don't take my word for it, just know that I ate three pieces with my cioppino for...breakfast yesterday. And a few sips of wine. Talk about a good start.)

This post is brought to you in partnership with La Crema. Check out my post on their blog today for my (and my abuelo's) cioppino recipe.

I always get super excited about holiday baking. In the fall, before Thanksgiving, I want pumpkin everything, and then as December approaches I almost always go in the direction of salted caramel. This year, though, I've really been feeling the combination of peppermint and chocolate.

Last month, Bob's Red Mill sent me some of their flours and asked me to bake something holiday-inspired, so I dusted off the ol' donut pan and got to work. I love their almond flour and use it all the time in my kitchen--I love that it's naturally gluten-free and low in carbs, which is especially great when you plan to dip your finished product in chocolate and then dust everything with crushed candy canes. Balance, right?

It's kind of great, though--I always associate almond flour with strictly Paleo recipes, but it works just as well when you're using conventional baking ingredients like sugar and white chocolate. So, I suppose now is a good time for this disclaimer: the following donuts are definitely grain-free, but they are in no way Paleo-friendly. Because sugar. Hey, it's the most wonderful time of the year.

Grain-Free Chocolate Peppermint Baked Donuts (adapted from this Bob's Red Mill Almond Cake recipe)

Ingredients: 

For the donuts:

• 1 1/2 cups Bob's Red Mill Almond Flour (grab a coupon here)
• 1/2 cup coconut flour (I used Bob's Red Mill for this, too)
• 2 teaspoons baking powder
• A pinch of salt
• 1/4 cup cocoa powder (unsweetened)
• 3/4 cup softened butter
• 1 cup sugar
• 4 eggs
• 1/2 cup milk (I kept it dairy-free with the coconut creamer I sometimes put in my coffee)
• 1 teaspoon peppermint extract

For the white chocolate glaze and toppings:

• 12 ounces white chocolate chips
• 1 teaspoon peppermint extract
• 6-8 ounces of semi-sweet chocolate chips
• 1-2 candy canes, crushed
• Red and/or green sprinkles (optional)

Instructions: 

1. Preheat the oven to 350 degrees.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing each until it's combined.
3. In a separate bowl, mix the almond flour, coconut flour, baking powder, and salt together. 
4. Slowly add the dry ingredients to the wet ones. Mix until incorporated. Add the cocoa powder and peppermint extract.
5. Pipe batter into a donut pan and bake for about 20 minutes, or until you can poke one of the donuts with a knife and it comes out clean. (If you don't have a piping bag you can easily use a plastic freezer bag. To keep the batter from getting all over my hands, I like to put the bag in a big glass, then fold the edges over the side of glass before spooning the batter into the bag. Remove the bag, twist the top to secure the batter, and use a pair of scissors to cut the corner off the bag and voila! A homemade piping bag.)
6. When the donuts are done baking, remove from oven and allow to cool. Sometimes they pop right out of the donut pan, other times they need to cool completely, then you can transfer them to a cooling rack.
7. To make the white chocolate glaze, melt the white chocolate chips on low in a small saucepan. Add peppermint extract and continually stir until liquid. While that's going, you can melt semi-sweet chocolate chips in a bowl in the microwave. Remove the white chocolate from heat and working quickly, dip one side of each donut in the melted white chocolate. Drizzle semi-sweet chocolate, if desired, and top with crushed candy canes and/or sprinkles.

Happy holidays, and happy baking!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

As you probably know by now, Rob and I have moved several times. What you might not know is that by this point, it sometimes feels as though we have friends or family in almost every city in the country. Between the friends we've made in our many homes and the friends from home who have moved to other cities, we really can travel to a wide variety of places and meet up with people we grew up with, or people we've come to know and love more recently.

All of this is to say that over the years I've become a big fan of traveling and then staying in with friends for a cozy dinner now and then.

And of course, blogging makes the world a lot smaller. I feel really lucky to have been introduced to not just great friends, but creative colleagues in Annie and Kristan. Getting together last month to host our autumn lunch in Sonoma was so fun that it barely felt like work, and it also felt like no time had passed since we all met up to do the same thing in Seattle.

The night before we headed to Sonoma, we stayed in San Francisco--at a seriously gorgeous apartment in the Mission. There were five of us (Ozzie and John, our photographer and videographer/Kristan's husband), so it made more sense to rent a place than to get a couple hotel rooms.

We stopped at a nearby market for some flowers and snacks--we joke that The Cheese Board is really our thing, and for a good reason! We always manage to put together the most delicious cheese and charcuterie platters whenever we're together--maybe because we don't want to cook when we're hanging out, but also probably because we're usually drinking wine (as usual, we opened a couple bottles of La Crema's Sonoma Coast Chardonnay and Pinot Noir) and what goes better with wine than cheese? Grapes, olives, prosciutto, nuts, and just a little bit of chocolate--it's one of my favorite meals.

We spent an hour puttering around the kitchen, plating food, taking photos, sipping on wine, and as we brought everything outside to enjoy our happy hour party on the patio, suddenly it dawned on me that none of us actually lived in the city we were entertaining in! It's easy to make yourself at home when there's food, wine, and good company.

Annie and Kristan and I put together a list of tips for hosting a happy hour on the fly (especially if you're traveling), and you can check it out today on the La Crema blog! 

Many thanks to La Crema for sponsoring this post (and my amazing travels to and from Sonoma)!

Photos by Oguz Uygur.