Cleansing Ginger Chicken Soup

Cleansing GINGER CHICKEN SOUP
(inspired by Melissa Hamilton and Christopher Hirsheimer in Bon Appetit, January 2012)
Ingredients:
1 large onion, sliced
3 celery stalks, chopped
8 ounces unpeeled scrubbed ginger, cut into ½-inch-thick slices
4 garlic cloves, crushed
12 whole black peppercorns
2 teaspoons fine salt, and more to taste at the end
1 4-pound whole organic chicken, cut into 9 pieces (2 breasts, 2 legs, 2 thighs, 2 wings, 1 back), discard gizzards
1/4 teaspoon turmeric, optional
5 quarts water, filtered or spring if possible
thinly sliced scallions for garnish

Make the soup:
        In a large heavy pot, at least 8 quarts, add the onion, celery, ginger, garlic, peppercorns and if using, the turmeric. Lay chicken pieces on top and cover with the water. You may not be able to fit all of the water in at first. If not, add the remaining quart or so after it has partially reduced. Bring to a boil over medium-high heat, skimming off as much of the scum as you can that rises to the top.
        Cover with the lid slightly ajar. Reduce the heat to low and simmer until the chicken breasts are just cooked through, about 30-35 minutes. Transfer chicken breasts to a plate, cool, cover and chill. Simmer the soup, uncovered, until broth is reduced and flavorful, about 2 ½ hours more.
        Add the chilled breasts back into the pot to warm them through, about 5 minutes. Remove all the chicken from broth. When cool enough to handle, coarsely shred the meat discarding the skin and bones. Place a fine-mesh sieve over another large pot or bowl and strain the broth. You will have about 7-8 cups broth. Discard the solids in the strainer. Season to taste with extra salt.
        Reheat the soup, and if desired, skimming off any extra fat. Add some shredded chicken to large soup bowls, and ladle the hot broth over. Garnish the soup with sliced scallions.

Makes 4-6 servings.      YUM!


LESSONS Learned:
1. Get the best organic chicken you can find. It will make a huge difference in the flavor of the broth.
2. Have the butcher cut it into pieces for you.
3. You may not be able to fit all of the water in at first. My pot is just aliilte too small to fit all of the water, so I add the remaining quart or so after it has partially reduced.
4. For a clearer broth, I like to start by just adding the chicken and the water to the pot before adding the vegetables. Then, bring that to a boil first, skimming off all of the scum that rises to the top. But, if you're in a hurry, it's really not necessary. It's not as pretty, but you could start with all of the ingredients in the pot, and skim off as much as you can that way.
5. This is a great basic, brothy soup. Feel free to add cooked grains, tofu, veggies, herbs, bean sprouts or noodles.
6. If you have the time, chilling the soup in the fridge for a few hours or overnight makes easy work of removing any extra fat that will rise to the top and harden.

Fudgy Secret Ingredient Sweetheart Brownies

Fudgy SWEET POTATO BROWNIES
Ingredients:
3/4 cup roasted mashed sweet potato, from 1 medium size sweet potato
1/2 cup almond butter
2/3-1 cup coconut sugar, or 3/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 cup cocoa powder, I like Valrhona
1/8 tsp sea salt
1 1/2 tsp baking soda
1/3 cup almond flour
1 teaspoon espresso powder
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1/3 cup chopped walnuts to sprinkle on top, optional
1/3 cup dairy-free chocolate chips to sprinkle on top, optional

Make the brownies:
        To make sweet potato purée, poke the sweet potato with a fork all over. Then place on a small baking pan lined with parchment or foil in the center of a cold oven. Heat the oven to 425 degrees F, and bake until cooked through, about 1 hour. Cool slightly and scoop out the flesh onto a flat plate and mash with a fork. Let cool. If you're in a hurry, you could steam the sweet potato instead: First peel, and then cut it into small 1 inch chunks, and steam until soft, about 10-15 minutes. But, the steamed version will be wetter and less flavorful than the roasted one.
        Lower the oven temperature to 350 degrees F. Lightly spray or coat an 8 x 8 inch square baking pan with oil and line the bottom with parchment and spray the parchment. Set aside.
        Into the bowl of a food processor, add the sweet potato and almond butter. Process until smooth. Add the rest of the ingredients except for the toppings, and process until combined. The batter will be very thick. Press it evenly into the pan, and sprinkle all over with the chips and walnuts.
        Bake for 20-25 minutes until the top feels slightly firm and dry. A toothpick inserted in the center should have crumbs, but not covered in batter. It will set up as it cools. Let cool in the pan a little or a lot, if you can't wait. You can store the brownies covered at room temperature for up to 3 days, or in the refrigerator up to a week and half. You can freeze them for up to 1 month.

Makes 9-16 brownies.      YUM!


LESSONS Learned:
1. Although steaming is faster, roasting the sweet potato is the best method.
2. If you don't let them cool completely, they might be a little crumbly. But that's ok with me, I can never wait.
3. If you use the maple syrup, you will get a moister brownie, and if you use a monk fruit sweetner and stevia sweetened chcolate chips, they'll be sugar free.,
4. Try other toppings -- dried fruit, other chopped nuts like pecans or peanuts, or white chocolate chips.

Mini Carrot Dogs in a Blanket

Mini CARROT Dogs in a Blanket
(slightly adapted from Karissa's Vegan Kitchen)
Ingredients:
2 cans crescent rolls , I like Immaculate or Annie's, but Pillsbury is fine.
1 pound bag baby carrots, organic if possible
1 tbsp maple syrup
3 tbsp apple cider vinegar
1/3 cup soy sauce
1/3 cup water
1 tsp garlic powder
1/2 teaspoon onion powder
1/2 tsp black pepper
1/4 teaspoon paprika
1/2 teaspoon organic Worcestershire sauce, optional
a dash of liquid smoke, optional

Dijon Mustard Dipping Sauce
Ingredients:
3 Tablespoons Dijon mustard
2 tbsp maple syrup, honey ( if not vegan) or fruit sweetened apricot jam
1-2 Tablespoons water, optional

Make the mini dogs:
        Pick through the baby carrots, sorting out any very skinny ones or oddly shaped ones and save for another use.
        In a medium size pot, add the carrots, cover with water and boil the carrots until just tender throughout. You want them softened but firm, not so soft that they could fall apart. Boil for 11-14 minutes to get to that texture, but check frequently to make sure you don't and then drain.
        While the carrots are boiling, combine the marinade ingredients in a small bowl. Pour the mixture into a shallow dish or a gallon size resealable bag.
        After the carrots are drained, add them to the dish and cover, or into a resealable bag, and toss or shake well to coat. Let them come to room temperature, toss again and place in the fridge for anywhere from 12-24 hours, tossing or shaking them in the marinade every once in a while.
        When ready to bake, place the 2 racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
        Drain the carrots and dry them off with paper towels.
        Line 2 baking sheets with parchment. Use one can of crescent rolls per sheet. Separate the rolls into 8 triangles, and cut each triangle in half from the widest to the thinnest end, making 16 per sheet, 32 in total.
        Place a carrot at the wide end of the dough and roll up. Keep them about 2 inches apart. Bake until golden brown, about 12-15 minutes. Serve with the mustard dipping sauce.

Make the Dipping Sauce:
        In a small bowl, combine the mustard and maple syrup. If you want a thinner consistency, add water one Tablespoon at a time.

Makes 3 dozen.      YUM!

LESSONS Learned:
1. Don't overcook the carrots. Pay close attention, and test them frequently near the end of the cook time.
2. Plan ahead. You're going to need to start the day before. It's better to marinate them for a longer time than shorter. But, if you decide on game day to make them, you could boil them for 25 minutes in the marinade with extra water to cover. And then let steep in the mixture for at least 3-4 hours before draining and baking.
3. You could cut the crescent dough triangles into thirds instead of in half to make more. Just roll them out a little to flatten them and to create more surface area.
4. If you don't want to use all of them at one time, roll the carrots up in the dough, freeze solid on a sheet pan, and them put them in a ziploc bag. Freeze for up to 3 months. You can bake from frozen. Just give them a little longer time in the oven.

Adobo Butternut Squash Sticks

ADOBO Butternut Squash Sticks
(inspired by Naturally Ella)
Ingredients:
1 medium size butternut squash
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1/4 cup plain, whole milk yogurt, or olive oil
1 tablespoon smoked paprika, or to taste
2 teaspoons brown sugar or honey
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon chipotle powder, or to taste
½ teaspoon black pepper
½ teaspoon sea salt

Make the butternut squash sticks:
        Place 2 racks evenly spaced inside the oven. Preheat the oven to 400˚F. Line 2 baking pans with parchment. Cut the squash into 1/2' x 3" sticks. Here's how: Peel the squash, cut it in half lengthwise, and scoop out the seeds. Lay the flat side down on the cutting board and slice each half into lengthwise 1/2″ slices. Cut each slice into long 1/2" wide sticks. Finally cut each of those into 3 " pieces. Place them in a medium-size bowl and set aside.
        In a small bowl, add all the rest of the ingredients and stir until well combined. Scrape the yogurt mixture into the squash, and toss until well-coated. Place of the logs in a single layer with space between each on the two baking pans. Bake until tender and the coating is slightly charred, about 25-30. If desired, sprinkle with thinly sliced scallions. Store any leftovers in the fridge for up to 4 days.

Makes 4-6 servings.      YUM!

LESSONS Learned:
1. Try to pick a squash that has a long thick neck and a bulb that is smaller. That way it will be easier to peel and cut into sticks, and there will be less seeds.
2. To make these vegan, you can sub in olive oil or vegan yogurt for the dairy yogurt.
3. These are spicy! So if you prefer a milder heat, feel free to cut back on the smoked paprika and the chipotle powder.
4. When ever you are using dried herbs, it's best to rub the dried herbs between your fingers, in this case the oregano, to wake up the oils and flavors.
5. Don't just dump these onto the pans. Place each stick separately onto the baking sheets with space around them so any excess coating doesn't burn.

Super Fudgy Vegan Chocolate Cookies

Super Fudgy Vegan Chocolate Cookies
(adapted from Lazy Cat Kitchen)
Ingredients:
3.5 oz vegan dark chocolate, I like Valrhona Manjari or 2/3 cup semi sweet vegan chips
1/3 cup aquafaba (chickpea liquid), from a 15 oz. can of chickpeas
2/3 cup coconut sugar, lakanto or granulated sugar
1/3 cup unsweetened almond butter, I like Justins
1/2 teaspoon pure vanilla extract
1 cup almond flour, I like Bob's Red Mill
1/2 cup cocoa powder, I like Valrhona
¼ tsp fine sea salt
½ tsp baking soda

Make the cookies:
        Place 2 racks in the oven, one in the lower third, the other in the top third. Preheat the oven to 350 F. Line 2 large baking trays with parchment.
        In a heavy saucepan over very low heat, melt the chocolate, stirring constantly, just until smooth. Set aside.
        In a medium size bowl, add the aquafaba, and using a wire whisk or a hand mixer, beat until foamy. Add the sugar to the aquafaba, and whisk well to combine. Whisk in the almond butter until well incorporated. Add the warm chocolate and again whisk to combine well.
        Using a spatula, add half of the dry ingredients and mix well. Add the rest, stirring until completely incorporated. The batter will be very thick.
        Using a small ice cream scoop, or a spoon, scoop 2 Tablespoon portions onto the prepared baking pans, 8 on one and 7 or 8 on the other. They will spread, so place them about 2 inches apart.
        Bake for 9 minutes. Remove the sheets from the oven and rap each one the counter to deflate the cookies. If you want, when you place the pans back in the oven, change their position from top to bottom, and back to front. Bake for 2 minutes more, and rap the pans again to deflate. Place back in the oven and bake another 2-3 minutes. Cool the cookies on the pans. They can be stored in an airtight container for 2 weeks.

Makes 15-16 cookies.      YUM!


LESSONS Learned:
1. Choose the best chocolate and cocoa. I like Valrhona.
2. One 15 oz. can of chickpeas will have about 1/2 cup of aquafaba-chickpea liquid. You'll need 1/3 cup.
3. Although I'm a fan of almond butter, you could sub in peanut butter.
4. Although the original recipe doesn't include it, I really like rapping the pans on the counter. Deflating the cookies in this way creates their yummy texture.

Vegan LENTIL BOLOGNESE

Vegan LENTIL Bolognese
Ingredients:
3 Tablespoons olive oil
4 large cloves garlic, peeled and chopped
1 large yellow onion chopped
2 medium carrots, peeled and cut into 1 inch chunks
1 stalk celery, cut into 1 inch pieces
1 small zucchini, cut into 1 inch chunks
1 medium size red bell pepper, seeded, deveined and cut into chunks
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
1/8-1/4 teaspoon red pepper flakes
1/4 cup tomato paste
1/2 - 3/4 cup red wine
28 oz jar or can organic Italian tomato sauce, or crushed tomatoes
2 cups water
1 large bay leaf
1 Tablespoon plus 1 teaspoon Italian seasoning
1-2 Tablespoons coconut sugar, or honey (optional)
1 15 oz. can brown lentils, drained, I like low sodium, organic Westbrae brand
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Fresh parsley or basil for garnish
1/2 cup Parmesan cheese, or Vegan Parm (recipe below)
1 pound spaghetti, 2 spiralized medium zucchini steamed, or cooked spaghetti squash

Make the bolognese:
        With a food processor running, drop the garlic through the feed tube until finely minced. Add the chunked onions, carrots, celery, zucchini and red bell pepper into the bowl of the food processor and process until finely minced. You may need to do this in 2 batches.
        Heat the olive oil in a large heavy bottomed pot over medium heat. Add the minced vegetables, salt, pepper, and the red pepper flakes and sauté until softened, about 5-7 minutes. Push the veggies to one side and add the tomato paste to the pot, stirring until fragrant--it might brown slightly.
        Stir in the wine, and simmer until most of the liquid is absorbed, about 4-5 minutes. Add the tomato sauce, water, the bay leaf, Italian seasoning, and coconut sugar (if using) and bring to a boil. Turn down to a simmer and cook for 10 minutes. Add the lentils, and simmer for another 10-15 minutes.
        While the sauce is cooking, cook the pasta. Reserve about a cup for the cooking water. If you want a thinner sauce, add some of the cooking water to the simmering sauce. (I never need it though.) Add the drained pasta back into its cooking pot and stir in some of the sauce to coat the pasta. Serve with more sauce. Zucchini noodles or spaghetti squash would be delicious alternatives.
        Garnish with fresh parsley and/or basil, and vegan or regular parmesan cheese. Keeps in the fridge for 4-5 days, frozen for 3 months, and can be easily halved.

Makes 6-8 servings.      YUM!

Vegan Parmesan
1/2 cup raw cashews, frozen
2 Tablespoons nutritional yeast
1/2 teaspoon fine sea salt
1/8th teaspoon garlic powder

        Add all of the ingredients to a bowl of a food processor. Pulse and process until it becomes a fine powder. Store in the fridge for up to a month. Makes about 3/4 cup.


LESSONS Learned:
1. A food processor makes quick work out of mincing all of the veggies. But you can also do that by hand.
2. A can of lentils saves a lot of time. You can cook your own ahead of time, but you risk ending up with a lot of pasty beans. If you do want to cook them yourself, I recommend using French lentils, called Lentilles Du Puy or Puys lentils, as they keep their shape.
3. I love the addition of red wine, but if you like, you could sub in about 2 Tablespoons of Balsamic vinegar and a pinch of sugar with enough water to bring it up to 1/2 of a cup.
4. I f you make the vegan parm, make sure to freeze the cashews. that insures you won't turn them into a butter.
5. Add more lentils to this sauce and it would be a great base for a vegan shepherd's pie, or you could even leave out the lentils and have a delicious sauce.

Mini Gingerbread Houses

Old Fashioned Gingerbread
Ingredients:
1 1/2 cups unbleached all-purpose flour, I like Heckers
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon plus 1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
3/8 teaspoon ground cloves
4 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
2/3 cup mild-flavored unsulphured molasses, I like Grandma's Original
1 large egg
2/3 cup boiling water
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about 1 1/2 cups homemade or canned chocolate or vanilla frosting
1-2 pieces of pull and peel licorice, such as Twizzlers, separated with 2 strands together, and cut into 1/2 inch pieces
confectioners' sugar for dusting
red, green and white sprinkles

Make the cake:
        Place rack in the middle of the oven and preheat it oven to 350 degrees F. Coat a 9-in square pan with nonstick cooking spray or butter. Cover the bottom with a piece of parchment, grease again and then dust the entire pan with flour, tapping out any excess.
        In a medium size bowl with a strainer on top, sift the flour, baking soda, salt, ginger, cinnamon and cloves and whisk to combine. Set aside.        
In another medium size bowl, whisk together the melted butter, brown sugar, molasses, and the egg until well combined. Slowly whisk in the boiling water, 1/3 cup at a time.
        Add the dry ingredients to the wet ingredients and whisk again until just combined. Pour the batter into the prepared pan and bake for about 35 minutes, until the middle feels firm to the touch, and a toothpick inserted in the center comes out clean. Set the pan on a rack to cool slightly. Then cut into squares and serve. Or use to turn into little gingerbread houses.

Mini GINGERBREAD Houses
(inspired by Martha Stewart Magazine)
        For the mini houses, let the cake cool in the pan on a wire rack for about 20 minutes. Then, run a knife around the edges to loosen it. Invert onto the rack. Remove the parchment, top with a flat cutting surface and turn the cake right side up. Let cool completely. At this point, you can wrap the cake up in plastic wrap and refrigerate for up to 4 days.
        Using a serrated knife, gently trim the edges of the cake so that they are straight. Cut half the cake into 1-inch cubes. You should get around 36. Cut the remaining half of the cake into 1 1/4" cubes and then into triangles. You should have about 40 triangles. Spread the frosting on the long sides of the triangles.
        With the frosting side down, place one triangle on top of each cube, creating a roof. Insert a piece of licorice in the top of each roof for the chimney. Dust roofs with confectioners' sugar. Store in an airtight container. To serve, place on mini cupcake liners, with lots of colored sprinkles around the base of each house. Before serving you may need to re-dust the roofs with confectioners' sugar.
Makes one 9 inch square of gingerbread, or about 3 dozen mini gingerbread houses.      YUM!


LESSONS Learned:
1. I like my gingerbread with lots of holiday spices. If you prefer a milder flavor, feel free to cut back on the spices---up to 1/2 would be fine.
2. No time to bake? use a pan of brownies, fudge, or a sturdy store bought cake in place of the homemade gingerbread.
3. Canned frosting is a fine sub for any homemade frosting.
4. If you make these little houses ahead, the confectioners' sugar will be absorbed by the cake, so make sure to give them a fresh dusting just before serving.
5. Store them in an air tight container at room temperature so they don't dry out.

Leftover Holiday Turkey Pho

Leftover Holiday Turkey Pho
(slightly adapted from Samin Nosrat)
Ingredients:
2 medium yellow onions, halved and peeled
1 (4-inch) unpeeled piece of fresh ginger
12 cups turkey or chicken stock, homemade if possible
2-4 Tablespoons fish sauce or to taste. I like Red Boat
1 star anise
2 tablespoons brown sugar
4 cups shredded cooked turkey (about 1 pound)
Kosher salt or extra fish sauce, to taste
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1 (1-pound) package dried rice vermicelli
12 ounces mung bean sprouts, fresh or rinsed and drained canned (about 3 cups)
1 ½ cups coarsely chopped cilantro, leaves and tender stems, (about 1 large bunch)
1 cup thinly sliced scallions (about 1 bunch)
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1 small bunch basil sprigs, Thai basil if possible
1-3 jalapeños, stemmed and thinly sliced
2 to 3 limes, sliced into wedges, to taste

Make the Pho:
        Place the onions and ginger on a baking sheet covered with foil. Broil them, turning occasionally, for 15 to 20 minutes until charred on all sides. Allow charred ginger to cool, and then slice it into 1/2-inch rounds.
        In a large Dutch oven or similar heavy pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, reduce the heat to medium low, and simmer partially covered for 45 minutes.
        While the broth simmers, cook the rice noodles according to the instructions on the package. Drain, rinse and set aside.
        Remove the onions, ginger and star anise and add the shredded turkey to the pot, returning to a simmer. Taste the soup, and if desired, adjust the seasoning with additional fish sauce, soy sauce and/or salt.
        Divide the rice noodles, bean sprouts, cilantro and scallions evenly among large soup bowls, then ladle the hot stock and turkey over the top. Serve immediately, garnishing with the basil, jalapenos and a good squeeze of lime juice.
        Refrigerate any leftovers for up to 3 days. But store any extra noodles, herbs or veggies separately so they don't get soggy.

Make 4-6 servings.       YUM!


LESSONS Learned:
1. If you have homemade broth that's great! But a good low sodium store bought one will work too.
2. You could sub in chicken for turkey, tofu with vegetable stock, or add other vegetables. Mushrooms would be a nice addition
3. If you really don't want to use fish sauce, sub in soy or tamari sauce instead. But you might be surprised that once you've mixed all the ingredients in your bowl along with a healthy squeeze of lime juice, that it just adds a deeper level of flavor and not fishiness.
4. If you won't be eating all of the soup, only use as many cooked noodles, sprouts, veggies and herbs as needed, and store the rest separately so they don't get soggy.

German Apple Almond Cake

German Apple Almond Cake (Apfel Marzipan Kuchen)
(adapted from Luisa Weiss in “Classic German Baking”)
Ingredients:
4 medium-size apples, about 2 pounds, I like Romes, Braeburns or Granny Smiths
2 Tablespoons fresh lemon juice, from one lemon
7 ounces almond paste
1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus more for the pan
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
4. large eggs
1 3/4 cups all-purpose flour, preferably unbleached, plus more for dusting the pan
1/4 cup cornstarch
2 1/2 teaspoons baking powder
¼ teaspoon fine sea salt
2 Tablespoons unsalted butter, melted
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1/2 cup apricot jam
1/2 cup confectioners' sugar
1 Tablespoon water, plus more if needed

Make the cake:
        Move the rack to the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9" springform pan. Line the bottom with parchment paper and butter the parchment. Lightly dust the pan with a few tablespoons of flour and shake out any excess.
        Peel, halve, and core all of the apples. Cut 2 of them in half, and then into 4 or 5 even slices. Toss the apple slices with half of the lemon juice and set aside.
        Cut the remaining 2 apples into ½ inch dice. Toss with the remaining lemon juice and set aside.
        Grate the almond paste and place it in the bowl of a stand mixer fitted with the flat beater attachment or use a hand mixer and a medium size bowl. Add the melted butter, and beat for 1 to 2 minutes, until smooth. Beat in the sugar and vanilla. Add the eggs, one at a time, beating for about 15 seconds after each addition. Scrape down the sides of the bowl as needed.
        In a separate bowl, sift or whisk together the flour, cornstarch, baking powder and salt. Add the dry mixture to the almond batter and beat on low just until well combined. Gently, by hand, stir in the diced apples. Scrape the batter into the prepared pan and smooth the top.
        Lightly place the sliced apples in a circle on top of the cake near the outer edge, slightly overlapping them as you go. You may need to readjust the slices so that they are evenly placed. Fill the center with more sliced apples.
        Using the palm of your hand, gently push the apples into the batter, just enough to make sure the apples are securely sitting on top of it, but not covered by it. Brush the melted butter on top of all of the apples, completely coating them.
        Place the pan in the oven and bake for about 1 hour and 15 minutes, or until the top is golden brown and a tester inserted into the middle of the cake comes out clean. Rotate the pan once halfway through. Place on a rack to cool.
        Heat the apricot jam over medium high heat until it just begins to bubble. Brush a thin layer of the hot jam over the top of the hot cake. Let cool completely before removing the springform ring.
        In a small bowl, stir together the confectioners' sugar and the one Tablespoon of water to make a glaze. You want a syrupy consistency. Add more water by the teaspoon if needed. Using a spoon, drizzle the glaze all over the cake. You can store the cake at room temperature, covered or lightly wrapped in plastic wrap, for 3 or 4 days, but I like it best refrigerated for up to a week.

Makes one 9 inch cake, about 12 servings.       YUM!


LESSONS Learned:
1. Don’t buy mushy apples! A firm apple will keep its shape and flavor. I like Rome, Braeburn, or Granny Smith the best. Stay away from Macintosh or Macoons. I love them for eating but they’ll turn into applesauce when baked.
2. Make sure to buy almond paste and not marzipan, as that has extra sugar and egg whites already mixed in, which will change the texture and sweetness of the cake.
3. The best way to crumble the almond paste is with a box grater.
4. I like to get all of my ingredients measured and ready to go before I peel and cut the apples. Even though you will be coating them with lemon juice, it's a safety precaution to prevent browning.
5. Lightly place the decorative apple slices on top of the batter, just in case you need to rearrange them. Once the design is set, press them more firmly into the batter.

Baked COD with Cherry Tomatoes, Olives and Shallots

BAKED COD with Cherry Tomatoes, Olives and Shallots
(loosely inspired by Lidey Heuck)
Ingredients:
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon honey, optional
1/2 teaspoon fine sea salt, or more to taste
1/4 teaspoon freshly ground black pepper
pinch of red pepper flakes, or more to taste, optional
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1 pint cherry tomatoes, halved, about 2 cups
1/2-3/4 cup kalamata olives, halved
1 large shallot, thinly sliced
1-2 large cloves of garlic, minced, about 2 teaspoons
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4 six ounce cod filets, skin removed
1-2 tablespoons olive oil
salt and pepper
chopped fresh basil and parsley, to serve

Make the fish:
        Move the rack to the center of the oven and preheat the oven to 400 degrees F. In a large 9" x 13" baking dish, add the first 6 ingredients and whisk to combine well. Add the tomatoes, olives, shallots and garlic and toss to coat. Spread them out evenly in the dish and bake for 15-20 minutes, until they are beginning to soften and the tomatoes are starting to collapse a little.
        Meanwhile, pat the fish dry with paper towels, lightly coat with olive oil and sprinkle both sides with salt and pepper. When the tomatoes are ready, give them a good stir and push half the tomatoes over to one side of the dish, and the rest to the other. Place the pieces of fish into the center. Try not to have the filets touching.
        Bake for 10-12 minutes until the fish is cooked through. It will flake easily with a fork. Serve each piece of the fish topped with the roasted tomato mixture and a sprinkle of the fresh basil and/or parsley.

Makes 4 servings.       YUM!


LESSONS Learned:
1. Any white mild white fish will work. I prefer thicker cuts, like cod or haddock. If using a thinner piece of fish, like flounder, the baking time will be less.
2. I like cherry tomatoes because you can get really sweet ones year round. But if you have delicious summer tomatoes available feel free to use them, about 2 cups in 1/2 chunks.
3. I love the shallots, but you can sub in about 1/2 cup of thinly sliced onions would be fine too.

Peanut Butter and Jelly Sanck Cake

PEANUT BUTTER and JELLY Snack Cake

Ingredients:
1 cup creamy peanut butter, I like Smucker's natural, not freshly ground
4 Tablespoons unsalted butter, softened
2 Tablespoons flavorless oil, like safflower
1 large egg
2 teaspoons pure vanilla extract
1/2 cup buttermilk
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1 cup all-purpose flour, I like Heckers unbleached
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/8 teaspoon ground cinnamon
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confectioners' sugar
about 1/2 cup jam or jelly
about 1/2 cup chopped roasted peanuts, I like honey roasted

Make the cake:
        Move the rack to the center of the oven and preheat oven to 350 degrees F. Butter or coat with cooking spray an 8-inch square pan, and line the bottom with parchment paper. re-coat the bottom with butter or cooking spray and set it aside.
        In the bowl of a stand mixer or in a medium-size bowl with a hand mixer, combine the butter, peanut butter and oil. Add the sugar, vanilla, egg, and buttermilk and beat on medium until smooth. Place a strainer over a medium-size bowl, and sift together all of the dry ingredients. Add the dry ingredients into the mixer and beat on low speed just until combined. Spoon the batter into the cake pan, and evenly spread it into the pan, smoothing the top. Bake for 30-35 minutes. The top should be lightly browned and a toothpick inserted into the center will come out clean.
        Let the cake cool in the pan. Cut into 9 pieces. Dust the squares with powdered sugar, top each piece with a spoonful of jam and a sprinkle of chopped peanuts, about 1-2 Tablespoons of each. Store in an airtight container for up to a 3 days at room temperature, or freeze for up to a month.

Makes 9 servings.      YUM!


LESSONS Learned:
1. I use an 8 inch square pan, but you could also make these in a muffin tin, each filled 3/4 full. The baking time would be less. Start checking at 25 minutes.
2. Don't use freshly ground peanut butter. But do use a natural, unsweetened one, like Smuckers natural creamy.
3. I like smooth peanut butter, but you could sub in crunchy.
4. Parchment in the bottom of the pan will help easily release the cake.
5. Don't be thrown by the pinch of cinnamon. You won't taste it. I will just help highlight the peanut butter flavor.

Whole Roasted Cauliflower with Feta and Honey

WHOLE ROASTED CAULIFLOWER with FETA and HONEY
(inspired by Diane Kochilas)
Ingredients:
1 medium-sized head cauliflower, about 1 3/4 -2 pounds
4 garlic cloves cut into slivers
1/3 cup olive oil, preferably extra virgin
3 tablespoons Dijon mustard
1 Tablespoon mild honey
1 Tablespoon balsamic vinegar
1/8 teaspoon black pepper
½ cup chopped fresh cilantro or flat-leaf parsley leaves
½ cup crumbled feta, about 4 ounces
lemon slices for serving, optional

Make the cauliflower:
        Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper.
        Remove the green leaves from the cauliflower. Cut off enough of the stem so that it is level on the bottom of the head. You want it to be able to stand it upright on its own.
        Gently slide the garlic slivers between the florets all around the cauliflower head. You may need to use the tip of a sharp knife, twisting it gently to help separate the florets, allowing you to more easily slip them in. Make sure to stuff them all the way in so they don't burn.
        In a small jar, shake together the olive oil, mustard, honey, vinegar and pepper. Place the cauliflower on the prepared baking sheet. Using about 2/3's of the olive oil mixture, coat the entire cauliflower inside and out, brushing and dabbing as you go. I like to start from the bottom, closest to the pan and work my way up.
        Roast the cauliflower until deeply browned and tender, about 50 minutes to 1 hour. To test for doneness, insert a long skewer into the cauliflower. It should easily pass through to the bottom. Keep the oven on.
        In a small bowl, combine the cilantro or parsley and feta. Brush the remaining olive oil mixture all over the roasted cauliflower. Gently spoon the cilantro-feta mixture all over the cauliflower. Roast for 5 minutes more, or until the feta melts. Remove from the oven and let rest for 5 minutes. Cut into wedges to serve. If you like, sprinkle some fresh lemon juice on top for a little extra kick.

Makes 6 servings.      YUM!


LESSONS Learned:
1. Pick a medium size head of cauliflower about 1 3/4 -2 pounds max. Too large and it won't cook through.
2. Depending on how tight the flowerets are, you may need a gentle twist of the tip of a sharp knife to help you make space to push the slivers of garlic in. Also make sure they are stuffed all the way in so that they don't burn.
3. I like cilantro, but parsley is a great substitution.
4. When testing for doneness, make sure that the skewer slides easily all the way through to the bottom. You may need more baking time.

LOTS of PEACH CAKE

LOTS of PEACHES Cake
Ingredients:
6 medium, ripe peaches, peeled, pitted, and sliced, about 1 3/4 lbs. sliced
1 Tablespoon fresh lemon juice, from one lemon
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6 Tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
2 large eggs, room temperature
3/4 cup full fat sour cream
1 teaspoon pure vanilla extract
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1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
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an extra teaspoon all-purpose flour for sprinkling
3/4 teaspoon ground cinnamon
3/8 cup ( 6 Tablespoons) light brown sugar packed
1/3 cup chopped pecans

Drizzle:
1/2 cup confectioners' sugar
1 Tablespoon milk

Make the cake:
        Place rack in the middle of the oven, and preheat the oven to 350 degrees F. Grease and flour an 8-inch square or 9" round baking pan.
        With a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the 1/2 cup of sugar on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and beat until smooth.
        In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in the mixer and combine on low just until combined.
        In a small bowl, combine the light brown sugar and the cinnamon.
        Using about half of the batter, spoon dollops into the prepared pan and spread evenly to completely cover. Making 3 vertical rows, layer about half of the peaches on top of the batter. Lightly dust the peaches with the 1 teaspoon of flour and evenly sprinkle with 1/4 packed cup of the brown sugar and cinnamon mixture, about 2/3.
        Dollop the rest of the batter all over the peaches and spread it all over the top. It's best to spray the knife or offset spatula with cooking spray to make the spreading easier. Layer the remaining peaches on top, and sprinkle with the remaining brown sugar mixture and pecans. Bake the cake for 50- 60 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
        Stir together the confectioners' sugar and the milk until smooth. You'll want a maple syrup consistency. If too thick add a small amount of milk. If too thin add some confectioners' sugar. Using a spoon, drizzle the mixture all over the cake. Can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.

Makes 8-9 servings.      YUM!


LESSONS Learned:
1. Although you can leave the peaches unpeeled, this cake will be so much more delicious with the skins removed. How? It's easy. Bring a pot of water to the boil and add the whole peaches. Let them simmer for 1 -2 minutes. Using a large slotted spoon or a spider remove the peaches to a colander. When cool enough to touch, you will be able to easily peel off the skin. The fancy term for this techniques is called blanching.
2. Make sure to toss the peach slices lemon juice to keep them from browning, especially if you will not be using them right away.
3. Room temperature ingredients are always best.
4. You can omit the pecans, but I love them.
5. No peaches? Apples or plums are delicious too.

Grilled Zucchini GUAC

Grilled Zucchini GUAC
Ingredients:
2 small zucchini, quartered lengthwise
Cooking spray, or olive oil
Kosher salt for sprinkling
1-2 avocados--pitted, peeled and cubed
1 Tablespoon fresh lime juice, plus up to another Tablespoon to taste
6-8 cherry tomatoes, quartered, or one small tomato cut in 1/2" dice
1/4 cup minced red or white onion
1 1/2 teaspoons finely diced jalepeno, ribs and seeds removed first, or to taste 1/4 cup chopped cilantro
1/4-1/2 teaspoon sea salt, or to taste
a few grinds of black pepper

Make the guac:
       Preheat an outdoor grill or indoor grill pan over medium-high heat. Spray the zucchini with cooking spray or lightly brush with olive oil and lightly sprinkle with salt. Grill until softened and lightly charred, about 4 minutes per side( 4 turns). Let cool, then cut into 1/2" dice.
       Meanwhile, peel and cube the avocado, and toss with the lime juice. Gently mix the cooled zucchini and avocado with the remaining ingredients. (If you like the avocado to be creamy and not chunky, mash the avocado first.) Taste for seasoning. You may want to add more salt, pepper or lime juice. Best eaten immediately, but will keep in the fridge for one day, although it may become a little watery.

Makes 4-6 servings.      YUM!


LESSONS Learned:
1. Pick ripe ones for same day guac. Or let sit on a counter for a day or two until ripe. Ripe means yielding to gentle pressure. If they give alot, they will be over ripe and possibly brown inside.
2. Use the lime juice to coat peeled avocados. That will ritard the browning process. Also, sometimes limes are hard to squeeze. Popping the lime in the microwave for 10 seconds will make it easier to juice.
3. I like to soak the raw onions in cold water for a few minutes and then drain to take away some of the sharp bite.
4. Hate cilantro? It's one of those herbs you either love or don't. If you're in the latter camp, you can simply leave it out or sub in parsley.
5. Careful when removing the pit! Even though the pit looks solid, when directly stabbing it with a knife to remove it, the knife can easily slip all the way through into your palm--been there done that. Avocado palm is very popular in emergency rooms. Better to use a spoon to scoop it out, or that knife, but horizontal to the sliced avocado and twisting the knife sideways to loosen it.
5. One fun fact: Avocados are actually large berries with one big seed.

A Summertime SHRIMP BOIL

A Summertime SHRIMP BOIL
Ingredients:
1 lemon, cut in half
1/4 cup Old Bay Seasoning
4 cloves garlic, smashed
1 medium red onion, quartered
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
1/4 teaspoon red pepper flakes
1/2 pound baby red or Yukon gold potatoes
3 ears corn, husked and broken in half
1/2 pound andouille sausage or kielbasa
1 pound large shrimp, unpeeled ( or deveined with shells on at market)
1 tablespoon unsalted butter, optional
lemon wedges and hot sauce, for garnish

Make the shrimp boil:
        Fill a large pot (6-8 quart capacity) with 2 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic, onion, thyme and red pepper flakes. Cover and bring to a boil. Lower to a simmer and cook for 5 minutes more.
        Add the potatoes to the pot and cook until almost tender, about 10 minutes. While the potatoes are cooking, prepare the shrimp. Cut through the back of each shrimp through the shells, remove the veins and rinse the shrimp well.
        Add the corn and sausage and cook 5 more minutes.
        Add the shrimp, cover and cook until the shrimp, turn pink, are just opaque, and curling, 2 to 3 minutes. Using a slotted spoon, remove the shrimp and vegetables to a large bowl. Add about 1 1/2 cups of the broth to the bowl along with the butter, if using. Toss with the broth and butter. Serve with lemon wedges and hot sauce, if desired.

Makes 3-4 servings.       YUM!


LESSONS Learned:
1. You don't have to devein the shrimp yourself, ask your butcher or fish monger to do it for you.
2. Make sure that your pot is not too small or too large. It's best to have one that is about 6-8 quarts.
3. You can omit the sausage, but.. it does add lots of flavor to the dish.
4. This is easily doubled, just make sure to use a large enough pot.

Watermelon, Strawberry and Banana Sherbet

Watermelon, Strawberry and Banana SHERBET
Ingredients:
1/2 of a small seedless watermelon, 6 cups of 1 1/2" chunks
2 cups strawberries, 1o ounces
1 large, ripe banana
1/2-1 cup coconut cream from a 13.5 oz can of full fat coconut milk, such as Thai Kitchen or Native Forest
1/3 cup lime
1-2 packets stevia, or 1-3 Tablespoons honey or sugar, or to taste
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
extra watermelon, strawberries and banana for garnish

Make the sherbet:
        The night before, freeze the cut up watermelon and strawberries on sheet pans or in large lidded containers. Place the can of coconut milk in the fridge as well.
        The next day or up to 2 weeks later, add all of the ingredients into a food processor and blend until smooth. You may need to do this in batches. Taste for sweetness and add sweetener if needed. Place in small containers (1-2 cups) or ice pop molds and freeze. If using the pop molds, push a few pieces of the fresh fruit into the molds too. Freeze for 4 hours or overnight. If serving by the scoop, leave the container out at room temperature for 20-30 minutes to soften.
        Serve with fresh watermelon chunks, sliced strawberries and bananas.

Makes about 6 cups or 12 servings. YUM!

LESSONS Learned:
1. If you have the space in your freezer, you can spread the cut up watermelon and strawberries on sheet pans and freeze. I don't have that kind of space, so I just place the pieces in lidded containers. Just don't pack them in, and they'll be easy to break up.
2. Limes are sometimes hard to squeeze. Pop them in the microwave for 10-12 seconds and they'll be easier to juice. Lemon juice is a yummy option too.
3. If the fruit is very sweet, you may not need any sweetener at all. Taste first, and then add it if needed.
4. I use 1/2 cup of the coconut cream. To make it creamier you could add more coconut cream or use less fruit.
5. It's best to store the sherbet in small containers, from 1-2 cups, so it will take less time to soften and scoop.

Molly's Strawberry Rhubarb UPSIDE down CAKE

Molly O'Neill's Strawberry Rhubarb UPSIDE down Cake
Ingredients:
For the topping:
4 tablespoons unsalted butter, plus extra for greasing the pan
3/4 cup light brown sugar
1/4 cup sliced almonds, optional
1 pint medium size strawberries, about 12 ounces or 2 1/2 cups, stemmed, hulled and halved
3 cups rhubarb, trimmed, cut across into 1/4 inch thick slices, about 4-5 stalks

For the cake:
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
½ cup milk
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt

Make the cake:
        Place the rack in the middle of the oven and preheat to 350 degrees. Thoroughly grease a 9 inch round cake pan with at 2 inch high sides with softened butter. (Do not use a springform pan, it will leak!) Line it with parchment paper and grease the parchment as well.
        To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the melted butter and cook over low heat until the sugar is just dissolved, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds, if using, over the brown sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Evenly top with the rhubarb and set aside.
        To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beating well after each addition. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix just until combined.
        Spoon dollops of the batter all over the fruit in the pan, and spread evenly. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 10 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.

Makes 8-10 servings.      YUM!


LESSONS Learned:
1. Do make sure to grease the pan well, layer the bottom with parchment, and then grease the parchment. You want to make sure that the cake comes out in one piece. But don't worry if some of the fruit sticks to the pan, simply place it back on the cake.
2. Molly's original recipe includes a layer of sliced almonds, 1/3 cup, sprinkled over the hot sugar layer. I prefer to omit the nuts, but it will be delicious with them too.
3. Hot sugar is very hot! So, be careful not to touch it, either with the bottom layer , or when you turn it out of the pan.
4. Try other fruits and berries. If rhubarb isn't your fave or you can't find it, try peaches and blueberries, or strawberries and blackberries.
5. To easily cover the fruit, drop dollops of the cake batter all over the fruit first, and then spread it in an even layer.
6. Flipping the pan can be a little challenging. Make sure to wait 10 minutes but no more. and to wear or use oven mitts, and this is important--make sure to check before hand that the plate you are using is big enough for the cake. Mine was just big enough. Phew!

Summertime FARRO SALAD

Summertime FARRO SALAD
(inspired by chef Ryan Hardy's recipe at Charlie Bird's restaurant, NYC)
Ingredients:
1 cup pearled farro, about 6 ounces
1 cup apple cider, or juice
1 teaspoon kosher salt
2 bay leaves
1/4 cup fresh lemon juice
1 Tablespoon mild honey, optional
1/4 teaspoon Kosher salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1/2 cup extra-virgin olive oil
1 cup fresh parsley or basil leaves, roughly chopped or torn
1/2 cup fresh mint leaves, roughly chopped
1 1/2-2 cups cherry or grape tomatoes, halved
1 cup thinly sliced radishes
4 cups arugula leaves
1/2 cup Parmesan cheese, shaved with a vegetable peeler, divided
1/2 cup roughly chopped pistachio nuts
Maldon or other flaky sea salt, for sprinkling, optional

Make the salad:
        In a medium saucepan, bring the farro, apple cider, salt, bay leaves and 2 1/4 cups water to a boil. Turn down to a simmer, and cook uncovered until farro is tender but still firm, about 30 minutes.
        Meanwhile make the dressing. In a small canning jar with a tight fitting lid, shake together the lemon juice, honey, salt and pepper. Add the oil to the jar and shake until well combined.
        Check the farro at about 25 minutes to see if all the liquid has evaporated before it is done. Add a little more water if necessary. Alternatively, if there is still liquid in the pot, drain it off through a strainer and return to the pot. Discard the bay leaves.
        Stir about 1/2 of the dressing into the hot farro and let sit until cool.
        Transfer the cooled farro to a large salad bowl. Add the herbs, cherry tomatoes, and radishes. Lightly toss. Taste and add more dressing as needed. Just before serving, stir in the pistachios and half of the parmesan. Lightly toss to combine. Sprinkle with the rest of the parmesan and some of the flaky sea salt, if desired.

Makes 6-8 servings.       YUM!

LESSONS Learned:
1. Make sure you buy pearled farro, not the unpearled kind with the husk.
2. The farro will be tender but still be chewy when it's completely cooked. Just make sure it's not hard in the center.
3. You will probably need to drain any excess liquid off after it's completely cooked. Plus, though less likely, check about 5 minutes before the end of the cooking time, just in case you need to add more water, so it doesn't stick or burn.
4. Shake all of the dressing ingredients except the oil in a mason jar with a tight fitting lid. Then add the oil and shake again.
5. Make sure to stir about 1/2 of the dressing into the farro while it's still warm. Once the veggies and herbs are added, only add as much dressing as you want to taste. Just save any leftover for another salad.
6. Play with your food! Try different ingredients--oils, vinegars, juices, and whatever veggies and herbs are available, all summer long.

Easy Smoky Barbecue Vinaigrette

SMOKY BARBECUE VINAIGRETTE
(slightly adapted from Grace Parisi)
Ingredients:
1/4 cup smoky barbecue sauce, I like Sweet Baby Rays Honey Barbecue
1/4 cup olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon honey or maple syrup
1/8 teaspoon chili powder, or more to taste, optional
1/8 teaspoon salt
1/8 teaspoon black pepper
up to 2 Tablespoons of water to thin, if desired

Make the dressing:
        In a small mixing bowl, whisk all of the ingredients together, except the oil and the water. Slowly drizzle in the oil to combine. If a thinner consistency is desired, add the water a teaspoon at a time. Taste for seasoning. Store in the fridge for up to a month.

Makes enough dressing for 4-6 servings.
     YUM!

LESSONS Learned:
1. You can switch out the lemon juice for orange or a vinegar of your choice.
2. Try stirring in 1/8-1/4 teaspoon chili powder for an extra kick.
3. You can thin it out with up to 2 Tablespoons of water, if you like.
4. For a nice crunch, make sure to include croutons or crisped up cubes of cornbread.

Homemade Thin Mint Girl Scout Cookies

Homemade THIN MINT GIRL SCOUT COOKIES
Ingredients:
For the cookies:
1/2 cup finely ground almond flour
1/4 cup oat flour
3 Tablespoons Dutch cocoa powder, I like Valrhona
2 Tablespoons coconut sugar
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup almond butter
3 1/2 Tablespoons pure maple syrup
1/2 teaspoon peppermint extract, or more if you like it very minty
1/2 teaspoon pure vanilla extract

For the coating:
3 cups semi-sweet chocolate chips, 18 oz.
1 Tablespoon flavorless oil, I like safflower
1 1/2 teaspoons peppermint extract

Make the cookies:
        Place 2 racks, evenly spaced in the oven. and preheat to 350 degrees F. Line 2 baking pans with parchment paper.
        In a medium size bowl, add the almond and oat flours, cocoa powder, coconut sugar and salt and baking soda. Stir until well combined, and no lumps remain. Set aside.
        In a small bowl, add the almond butter, maple syrup, peppermint and vanilla extracts. Combine well.
        Pour the wet mixture over the dry and stir until it comes together. It may be dry and crumbly at first. Divide the dough into 2 pieces. At this point you can immediately roll it out, or wrap tightly in plastic wrap and let sit at room temperature for up to a day.
        Roll the dough out between 2 large pieces of plastic wrap, 1/8th inch thick, making sure that they are all the same. Using a 2 inch round cutter, stamp out as many as you can. You will be able to easily remove the cookies from the bottom sheet of plastic wrap, by lifting up the cookie and pulling back the plastic wrap. You can gather up the scraps and re-roll cookies as well. You should have about 36 cookies, 18 to a pan. Bake for 10-12 minutes, rotating the pans from top to bottom and back to front halfway through the baking time, and cool completely before coating them.

Make the coating:
        In a medium heavy-bottomed saucepan, add the chips, oil and peppermint extract. Over very low heat, stirring constantly, combine until smooth. Alternatively, you could add the ingredients in a microwave safe bowl, and stir every 30 seconds until almost melted. Then stirring until completely smooth. Taste the mixture. If you like, you can add in more peppermint extract to taste.

To coat the cookies:
        Place a large piece of parchment paper on a cookie sheet or flat surface. Use a fork or your fingers ( if you wear disposable gloves, it will be way less messy), place one cookie, top side down, in the bowl of chocolate and flip it over until coated. Drag the top and then the bottom of the cookie gently across the side of the pot or bowl to remove any excess, and place on the parchment. It's a pretty messy but fun job. Chill in the fridge for 30 minutes until set.
        Immediately peel the cookies off the parchment. If you wait, and the chocolate softens to room temperature, they will be harder to remove. If that happens, just re-chill them. And even though they can be stored at room temperature, they will keep their shine and crispy texture best when stored in an airtight container in the fridge.

Makes about 3 dozen cookies.       YUM!

LESSONS Learned:
1. Don't have oat flour? You can make your own, just whizz quick oats in a food processor until it's finely ground.
2. Make sure to roll the dough out uniformly, 1/8th inch thick, so they bake evenly. I have a rolling pin that is specially designed to roll out an even 1/8th inch. There are also inexpensive rings that can be placed on each end of the pin to insure an even thickness. Or, just come as close as you can.
3. Peppermint extract can be strong. Start with my amount in the liquid mix, taste and add more if you like.
4. This dough is easiest rolled out between 2 sheets of plastic wrap. Once it's rolled out, it's easy to pull off the top sheet, cut out the cookies and peel them off of the bottom sheet.
5. Don't overbake! Because these are chocolate, it's hard to tell by eye when they are done---you can easily burn them. They will crisp up as they cool.
6. Although you can keep them stored at room temperature, they're best straight out of the fridge.