We ate these before I could take a photo to post!
Original recipe from this site. They say this makes 2 cookies, but I think it’s more like 4.
- 1 and 1/2 tablespoons brown sugar lightly packed
- 1 and 1/2 tablespoons white sugar
- 2 tablespoons unsatled butter at room temperature
- 1/4 teaspoon vanilla
- 1 large egg yolk
- 3 tablespoons old-fashioned oats
- scant 1/8 teaspoon salt
- Pinch of cinnamon
- 4 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chips or broken pieces of a chocolate bar
- Leave 2 tablespoons of butter out a few hours in advance, if possible.
Preheat your oven to 350 degrees F. Do NOT melt the butter at all or your cookies will not work without chilling the dough. (If you had to melt the butter in the microwave because you didn’t leave it out long enough, just hold off on preheating your oven, and put the cookies in the fridge after step 7 for about an hour.)
Combine the sugars, butter, vanilla, and egg yolk, in a small bowl until well combined.
Mix together and then add the oats, salt, cinnamon, baking powder, and baking soda.
Stir in the flour and chocolate chips.
If the batter is too dry add a tiny bit more butter and if it is too wet add a tiny bit more flour.
Using a cookie scoop or your hands make three balls of the batter and place on a cookie sheet.
Bake for 10-12 minutes (depending on their size– check after about 7 minutes!) or until lightly browned along the edges. Remove from oven and transfer to a cooling rack.
- 1 lb ground turkey
- 1/3 cup minced parsley
- 2 tablespoons minced red onion
- 1 egg, scrambled
- 1/3 cup bread crumbs (Panko)
- 1/2 cup tomato sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
Combine all ingredients in a mixing bowl. Form into 6 fairly flat burgers. Refrigerate until ready to cook. Heat a small amount of olive oil in a large pan. Cook burgers until 165 F– be careful to keep heat low enough to cook burgers through without burning the outside. Keep a lid on the pan to help with this.
Serve with avocado, cheese, and red onion on ciabatta bread.
Pie for pi day!
I halved a chowhound recipe to make just enough dough for two small pies + extra dough for cutouts to decorate the top with (using a cookie cutter).
- 3/4 cup all-purpose flour
- 1/8 teaspoon fine salt
- 1/2 teaspoon granulated sugar
- 4 tablespoons unsalted butter (1/2 stick)
- 2-4 tablespoons ice water
- lemon zest, optional
Instructions: Combine flour, salt, and sugar, (and lemon zest if using) in food processor and pulse a few times. Add in butter and pulse again until butter is about pea-sized. Remove blade from food processor. Drizzle 2 tablespoons ice water and mix using spoon. Add another 1-2 tablespoons of ice water, if necessary for dough to come together– try not to add more than you really need.
- Two apples, diced: one Granny Smith, one red one (for a balance of sweet and tart)
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 tablespoon brown sugar (or regular sugar if that’s all you have)
- zest from half a lemon
- juice from half a lemon
- spices: cinnamon, nutmeg, and/or ginger
Instructions: Melt butter in pan on medium, then add diced apples to pan. Add salt, brown sugar, lemon juice, lemon zest, and spices. Continue to cook until apples are soft. Remove from heat and let cool in the fridge.
Roll out pie dough and then place into small pie pans– or just into circles to make a galette if you don’t have small pie pans. Add cooled filling, and then top with some more rolled out pie dough. You can make fun shapes here, or just do something standard/boring, it doesn’t matter because either way it will be delicious. Allow to cool/firm up in fridge for at least 30 minutes.
Preheat oven to 350F. Bake pies until dough is crispy and golden brown.
This is great on top of white rice for dinner, or with an egg for breakfast!
- 1 cup cooked lentils
- 1 can chickpeas
- 1 onion
- 2 cloves garlic
- 1/2 cup soy chorizo
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- Sautee onion and garlic until onion is translucent. Add chorizo and cook another few minutes, until slightly browned. Add lentils and chickpeas, then cook another few minutes. Season with vinegar, salt, and pepper. Adjust seasonings if anything seems off.