LINKDING

a gin drink I can make out of ingredients I always have on hand! definitely a thing to try. 2 oz gin 1/2 oz lemon juice 1/2 oz honey syrup (honey syrup is equal parts honey and hot water mixed till dissolved)

4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box) 1 zucchini 1 red pepper half a yellow onion 2 carrots 2 tablespoons oil 1 egg, beaten 1/2 cup peanuts, chopped 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped For the Sauce: 3 tablespoons fish sauce or vegan fish sauce substitute 3 tablespoons brown sugar (or sub another sweetener) 3 tablespoons chicken or vegetable broth 2 tablespoons white vinegar 1 tablespoon soy sauce 1 teaspoon chili paste (sambal oelek) Instructions Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough). Shake up the sauce ingredients in a jar. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Microwave Mochi Recipe (makes about 20 pieces) Ingredients: 1 ½ cups mochiko (glutinous rice flour. Sold at most grocery stores in the Asian food section, look for a white box) 1 cup white sugar 1 ½ cups water 2-4 drops vanilla (this is optional, or you could use coconut extract/other flavorings instead, but I like vanilla) Approximately 4 drops of food coloring. Traditionally you color mochi pink or green. Instructions: First you need a microwavable bowl. Mix mochiko and sugar together in the bowl/dish until well blended. Add water to mixture and stir until no lumps are left, the mixture should be liquidy and smooth. It has a consistency similar to that of warm syrup. I like using a fork because it’s easy to break up the lumps and make sure the water’s well-integrated. Now add vanilla and food coloring, and stir until color is even throughout mixture. Put microwavable dish into the microwave and loosely cover with plastic. If you are using a tupperware container that comes with a lid, like I do, then just rest the lid askew on top of the dish so that it can vent but is still mostly covered. Microwave the mochi on high for seven minutes total, but not all in one go. Microwave 2 minutes, then take out of microwave and stir. The edges will be more cooked than the middle, so mix it all together and try to get it as even as possible, then place back in microwave. Microwave 2 more minutes, then repeat; mixture will be stickier now. Microwave 2 more minutes and stir again, then microwave 1 more minute, take out and stir, and you’re done! Don't overcook or it will go hard. The mixture will be really glossy and brightly colored now, and very very hot. It will also be basically glop, so stirring is more just folding the mix a little to make sure it’s even. Let it sit for about five minutets. Basically you need it still warm, but not hot. You want it to still be pliable so you can shape it, but don’t want to burn your fingers! While the mochi is cooling, make the powder you need to coat it in. Ingredients: ½ cup potato starch (again, should be in Asian food aisle. Some people use cornstarch. DON’T USE CORNSTARCH.) ¼ cup granulated white sugar Pinch of salt (not very much at all, you don’t want your mochi to taste salty.) The most important thing to remember is that warm mochi is incredibly sticky, but it doesn’t stick very much to plastic. This means that whatever utensils you’re using/surfaces you’re putting the mochi on should be plastic! Scoop up a dollop of mochi, and then drop it into the starch/sugar/salt mixture. Roll it around in the starch until it’s coated. Then pick it up with your fingers and just roll it in the palms of your hand until it’s a nice smooth ball shape. And finally, place on a plate to cool! You don’t have to worry about it being sticky any more because the powder coats it to keep it from being sticky. Repeat with the rest of the mochi until the mochi is all nice and powder-coated.

INGREDIENTS 1 1/2 cup water 5 tablespoons sugar 3 tablespoons oil 1 package yeast 1 tablespoon beaten egg 4 1/2 cups bread flour 1 teaspoon salt INSTRUCTIONS 1. Dissolve yeast in water, then add sugar, oil and egg 2. Fold in flour for a soft dough; knead 10-12 minutes 3. Let dough rest for 10 minutes 4. Divide dough into 12 portions 5. Roll into ropes, then join to make rings 6. Let rise for 30 minutes 7. Boil lots of water, add 1 tablespoon honey 8. Boil bagels 1 minute, flip once 9. Drain bagel 10. Sprinkle with sesame seeds 11. Bake at 400 until golden

2 medium lemons 2 medium oranges 10 whole cloves 5 cardamom pods 1 1/4 cups granulated sugar 1 1/4 cups water 2 (3-inch) cinnamon sticks 2 (750-milliliter) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau 1/2 cup brandy Cheesecloth Butcher’s twine Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. Place the cloves and cardamom in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan. Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes. Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and remove and discard the spice bundle before serving.

the easy pumpkin donut recipe. These are really more like mini donut muffins; they are baked, which makes them a lot easier to make than fried donuts. They are shaped like muffins, but have the lightness/fluffiness/coating of a donut. I like them because they’re quick, delicious, keep for a few days, and are extremely satisfying to make. I also make these using a mini muffin pan, so you can easily eat, say, one to five at a time. Since this is such a wet dough, it’s also preferable to mix by hand, using a wooden spoon, instead of using a stand or electric mixer. Ingredients: ½ cup butter [1 stick], melted and cooledchar- 3 eggs 1 ½ cups sugar 1 ⅕ cups pumpkin puree 1 tsp vanilla extract 1 ¾ cups flour 1 ½ teaspoons baking powder dash of salt 1.5 teaspoons cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ⅛ teaspoon cloves ⅛ teaspoon allspice char- you can also use vegetable oil if you want these to be dairy free Directions: Leave your eggs out for a while to get to room temperature. Preheat your oven to 350 degrees. Mix dry ingredients separately. The spice amounts here are suggestions based off what I prefer in a pumpkin-flavored dessert (CINNAMON) — if there’s a spice you want more prominently featured, or if you hate ginger or something, feel free to adjust! Be careful with adding cloves, though, unless you really love for things to taste like soap. Mix wet ingredients (butter, pumpkin, and vanilla) with sugar (preferably by hand, using a wooden spoon) until you get most of the lumps out and have a generally smooth consistency. Add eggs! If you must use a stand mixer, add eggs while the mixer runs on slow. If mixing by hand, you can just mix for 30-60 seconds between each egg. Add wet ingredients to dry. Mix until just consistent, slowly, stopping as soon as everything is incorporated. Spray muffin tins with cooking spray or rub tins with oil or butter with a paper towel. Using two spoons (one to scoop, one to scrape the batter out of the first), pour batter into mini muffin tins. Make sure each muffin has the same amount of batter, and fill each so it’s a little beneath the top of the muffin tins. Wipe off excess batter you spilled on the tins so it doesn’t burn to it! (It takes me a very long time to clean anything.) Bake for 12-14 minutes, longer if using full-size muffin tin (15-20 minutes for those, but keep an eye on them). A toothpick should come out clean, and you can lift one out of the tin a little bit to see if it’s browned. The top should also be crisped. DSC_2555 While these bake, make your glazes! Both are super easy. For the apple cider glaze, just mix the powdered sugar and apple cider. For the cinnamon/sugar glaze, melt butter and have it next to your bowl of cinnamon sugar. Take muffins out of the oven and leave to cool for a few minutes before overturning onto a cooling rack or some paper towels. If you oiled/greased the pans, they should come out no problem. Glaze your donut muffins. For the cinnamon/sugar coating, dip or roll in the melted butter (depending on how much of it you want coated) and then toss in the cinnamon sugar. For the apple cider glaze, either dip in the glaze or use a spoon to drizzle over. As I glazed these, my dad took pictures while my mom read to us from the Haim Wikipedia page, totally unprompted. These will keep for a few days at room temperature in a Ziploc or covered in tin foil. I got great responses from coworkers, even though I offered them up by saying “I need to get rid of these!”

Almond apricot biscotti 1 3/4 cup flour 1 cup ground almonds 1 tsp baking powder 1 lemon 1/2 cup room temperature butter 2/3 cup sugar 2 eggs 1 tsp vanilla 1/2 cup dried apricots, finely chopped 1/4 cup almonds, finely chopped White chocolate Preheat oven to 350 Mix flour, ground almonds, baking powder. Grate 1 tsp lemon zest and stir in. Best butter and sugar till smooth. Beat in eggs one at a time, then add vanilla. As for mixture and beat until dough comes together. Stir in apricots and almonds. Firm a log 12 inches long, 3 inches wide, 1 inch tall. Put in oven about 25-30 minutes till lightly golden on top. Allow to cool. Change oven to 300, gently slice loaf into 1cm slices, bake 20-30 minutes. When cool, melt white chocolate over them. Will keep 1 week in airtight container, or in freezer a month. Makes 24-26 biscotti.

FOR MEATBALLS 1 flax egg (1 Tbsp (7 g) flax seed meal and 2.5 Tbsp ( ml) water) 2 Tbsp (15-30 ml) olive oil, divided, plus more for sautéing 3 cloves garlic (~9 g), minced 1/3 cup (22 g) panko bread crumbs 1/3 cup loosely packed (20 g) fresh basil, chopped 1/3 cup loosely packed (36 g) chopped sun-dried tomatoes (dry, not in oil) 1/3 cup (26 g) vegan parmesan cheese, plus more for topping pinch each sea salt and red pepper flakes, plus more to taste optional: 1 Tbsp dried oregano (or 2 Tbsp fresh oregano, chopped) 1 15-ounce (425 g) chickpeaschar-, drained, rinsed and dried FOR COATING 2 Tbsp (10 g) vegan parmesan cheese 3 Tbsp (12 g) panko bread crumbs Preheat oven to 375 degrees and prepare flax egg in your food processor or high speed blender. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often - about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg. Next add panko bread crumbs, basil, sun-dried tomatoes, vegan parmesan cheese, salt and red pepper flakes, dried oregano, and 1 Tbsp olive oil (15 ml). Pulse/blend until small bits remain, scraping down sides as needed. Next add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole. Taste and adjust seasonings as needed. I added a bit more basil, salt, and panko bread crumbs. Scoop out rounded 1 Tbsp amounts of dough and gently form/roll into balls - about 15 total. Then roll in additional vegan parmesan cheese-panko bread crumb mixture to coat. Heat the same skillet you used earlier over medium heat. Once hot, add enough olive oil to form a thin layer on the bottom of the skillet (~2 Tbsp | 30 ml), then add meatballs in two batches, as to not crowd the pan. Add more oil as needed. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. Turn down heat slightly if browning too quickly. Add sautéed meatballs to a bare baking sheet and transfer to the preheated oven and bake for 15 minutes. At this time, prep any pasta you want to serve with your meatballs, as well as your favorite marinara sauce. Once meatballs are golden brown and fairly firm to the touch, remove from oven. Let cool briefly before serving. They will firm up the longer they cool. Leftover meatballs will keep in the refrigerator for 3-4 days, though best when fresh. To freeze, sauté meatballs as instructed, then transfer to a baking sheet and freeze until completely firm. Then transfer to a freezer safe bag or airtight container and store in the freezer for up to 1 month. Reheat in a 350 degree F oven until completely warmed through. ➤ roommate J made these and I got to taste them and they're DELICIOUS. They taste nothing like actual meatballs, of course, but that's to their benefit - nonmeat products that try to taste like meat are often disappointing

Ingredients 5 Tablespoons flour (all-purpose) 4 1/2 Tablespoon sugar 2 teaspoons cocoa (unsweetened) 1/4 teaspoon baking soda Dash of salt 1/2 teaspoon white vinegar 1/4 teaspoon pure vanilla extract 2 teaspoons vegetable oil (or canola) 4 1/2 Tablespoons water Directions Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug. After mixing well, make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour water over top. Mix well until smooth using a fork. Place in microwave and cook on high for char-2 minutes, uncovered. Check with toothpick to make sure it comes out clean.

INGREDIENTS 2 tablespoons melted butter or 2 tablespoons oil 2 2 tablespoons milk 1⁄4 teaspoon vanilla extract 1 dash salt 2 tablespoons white sugar, depending on how sweet you like it 2 tablespoons unsweetened cocoa powder 4 tablespoons flour DIRECTIONS In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well. Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook. Enjoy with a spoon. Careful, brownie will be hot.

Ingredients 5 cups vegetable broth ($0.60) 1 lb. Fettuccine ($1.00) 1 small Vidalia onion ($0.61) 4 cloves garlic ($0.32) 1 12 oz. jar roasted red peppers ($2.49) 1 15 oz. can fire roasted diced tomatoes ($1.29) 1/2 Tbsp dried basil ($0.07) 1/4 tsp crushed red pepper (optional) ($0.03) Freshly cracked black pepper ($0.05) Instructions Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips. In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible. Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low. Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)

1 pound fresh broccoli 3 tablespoons olive oil, divided 1/2 teaspoon coarse or kosher salt A few pinches of pepper flakes, to taste Finely grated zest of half a lemon, or more to taste 1 large or 2 small garlic cloves, minced Juice of half a lemon, or more to taste, to finish Heat oven to 425°F (220°C). Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets. Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan. Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.) From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.

historical recipe reconstruction! Sound kind of delicious, actually, so I want to try sometime. Ingredients 1 cup of honey 750mL bottle of wine 1 date (preferably unpitted) black pepper .2g mastic (or a dash of vanilla essence and 1 tsp cinnamon powder) 1 bay leaf small pinch saffron Method Put honey, 75mL of wine, and the date in a saucepan, and bring to the boil. If you’re feeling authentic, when it boils, add a dash of cold wine and remove it from the heat. Wait until it cools. Boil and cool two more times, and then leave overnight. If you want your wine as soon as possible, skip this step. If you managed to find an unpitted date, scoop it out of the wine, remove the pit, crush it somehow (probably with a mortar and pestle, but I didn’t have an unpitted date, so I can’t be sure this works) and put the resulting crushed date pit back into the wine. Eat the date, I guess? Add around 10 grinds of pepper, and all the other ingredients except the remaining wine. Leave to simmer for 5 to 10 minutes. Strain the mixture into a jug through the finest strainer you can find. Add the rest of the wine, stir it a bit, and drink cold or at room temperature. The Roman’s drank their wine diluted about half-and-half with water, so add as much water as you like to balance the sweetness of the honey. (I spent a long time researching the Roman word for ‘Cheers!’ so I could put it at the end of this post. Salutaria seems to be the best bet, but I can’t find anything super definitive. I recommend toasting your favourite ancient Roman with this beverage.) EDIT: This tastes most delicious after about a week of chilling in your fridge.

Yield: Serves 8-10 ingredients: 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon honey 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 medium honeydew melon, seeded and cut in bite-size cubes (about 5 cups) 1 cucumber, chopped 1/3 cup finely chopped red onion 3 tablespoons chopped fresh dill weed 1 cup crumbled feta cheese directions: 1. In a medium bowl or jar, add lemon juice, olive oil, honey, salt, and pepper. Whisk or shake until dressing is combined. 2. In a large bowl, add honeydew melon, cucumber, onion, and dill weed. Toss to combine. Drizzle dressing over the salad and stir. Top with feta and serve.

From Ferrara's website (the one S. used): Ingredients: 200 gr. flour, 100 gr. almonds, 100 gr. sugar (or better honey), 100 gr. powdered cocoa, 100 gr. chopped candied fruit, 2 gr. cinnamon, 2 gr. Crushed cloves, 80 gr. semi-sweet chocolate for the icing. Work the above ingredients with lukewarm water or milk, mixing at length to obtain a rather solid compound. Shape the pampepato, giving it the characteristic domed shape of a skullcap. Bake it in the oven taking great care for if it burns it becomes bitter. Let it rest in a cool, damp place for ten days. After this time, ice it melted semisweet chocolate. From 'Pastry Me Away': For 5 pampapati from about 400 g each (final weight with coating): - 300 g flour 00 - 250 g peeled almonds, - 300 g of pieces of candied fruit (150 g orange, citron 150 g) - 180 g of sugar - 150 g of honey, - 250 g of cocoa; - cinnamon - clove powder - 1 cup of sweetened coffee, - 1/2 tablespoon baking; - 230 ml of whole milk (indicative quantity, say taste for kneading), - 500 g of dark chocolate for coating (I-Emilia Backpacks). From 'Chefbikeski.com': Panpepato (Makes 4 small loaves) 1/2 cup raisins 1/4 cup dry marsala 3/4 cup walnuts, toasted and chopped 3/4 cup hazelnuts, toasted and chopped 3/4 cup almonds, toasted and chopped 1/2 cup pine nuts, toasted 3/4 cup semisweet chocolate, finely chopped 1/2 cup candied orange peel, chopped 1 teaspoon cinnamon 1 teaspoon ground black pepper 1/2 teaspoon cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 3/4 cup flour 5 tablespoons brewed espresso 6 tablespoons honey 2 tablespoons butter Confectioner’s sugar for dusting Preheat the oven to 350°F. In a small bowl, soak the raisins in the marsala for 30 minutes. In a large bowl, combine the nuts, chocolate, orange peel, cinnamon, black pepper, cloves, nutmeg, salt and flour. In a small saucepan, combine the espresso, honey, and butter. Heat until butter has melted, and stir to combine. Add the honey mixture to the nuts and stir to combine. Spoon the mixture into four small non-stick loaf pans, smoothing with the back of a spoon. Place in the preheated oven and bake for 20 minutes. Remove from the oven, and allow to cool slightly. Remove the loaves from the pan and allow to cool completely. Top with confectioner’s sugar or cocoa, and serve with a sweet wine such as vin santo. From 'Cookaround.com': Ingredienti: 200 gr di farina (flour) 100 gr di mandorle (almonds) 100 gr di miele (honey) 100 gr di cacao in polvere (powdered cocoa) 100 gr di frutta candita a dadini (cubed candied fruit) 2 gr di cannella (cinnamon) 2 gr dio chiodi di garofano tritati (ground cloves) acqua o latte (water or milk) 100 gr di cioccolato fondente per la copertura (chocolate for covering)

1 stick unsalted butter 1 cup water 1 cup flour 3 eggs 1 cup grated parmesan, or to taste In a covered saucepot, bring the butter and water to a boil with a pinch of salt. When the water boils and the butter is fully melted, take the pan off the heat, and add in the flour. Return the pan to low heat, and stir vigorously with a wooden spoon for 30 to 45 seconds, or until the mixture comes together, and comes away from the sides of the pan. Turn the dough out into a large bowl (and soak that pot immediately). Preheat the oven to 400 degrees. Allow the dough to cool for a few minutes (I time it to when the oven is heated). Then, adding one egg at a time, stir the eggs into the dough with a wooden spoon. It is vigorous work, but at the end, you will have a sticky dough. Stir in the cheese if desired. I often leave it out, with no ill effects. Use a medium-sized ice cream scoop (or a spoon and your hands) to make balls of the dough. Line them up on a no-stick or lined/greased baking sheet, leaving some room between them to allow them to puff up. Bake for 10 minutes at 400 degrees F. After 10 minutes, lower the heat to 350F, and bake another 35 to 40 minutes, until hard to the touch. Pull them out of the oven, and let them sit for 10 minutes on the baking sheet. Eat warm or at room temperature.

verity: "Ignore the nuts part, roll into balls as directed and stick your finger in to create a dip, fill w/ jam, baked as directed!" blueberry or sour cherry jam INGREDIENTS 3⁄4 cup butter, softened 3⁄4 cup granulated sugar 1 large egg 1 tablespoon lemon rind, grated 1 tablespoon fresh lemon juice 1⁄3 cup fresh lemon basil or 1/3 cup fresh basil, minced 2 cups all-purpose flour 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1⁄3 cup pistachios, finely chopped 3 tablespoons granulated sugar DIRECTIONS Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well. Add egg, lemon rind, lemon juice, and minced basil, beat until blended. Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended. Cover and chill 1 hour. Mix together nuts and the 3 Tbsp sugar. Roll dough into small balls (about 1" diameter), then roll each ball into the nut sugar mixture. Place onto ungreased baking sheets. Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first). Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown. Allow to cool on wire racks.

I used to have a recipe like this but lost it; I should try this one and see if it's as good 1 3/4 c flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp cinnamon 1/3 c veg oil 3/4 c white sugar 1 egg 3/4 c milk Combine dry ingredients. Mix wet ingredients in separate bowl. Add liquids to dry and mix without over-beating. Spoon into muffin tins and bake at 350 for 20-25 min. While muffins are baking, prepare topping. Mix 1/4 cup sugar and 1/4 tsp cinnamon. While muffins are hot, dip top into 1/4 c melted butter then roll in sugar/cinnamon mixture.

<blockquote>It may be over, but it's never really over. And there's more to Sunshine's gifts than she sees.</blockquote> ➤ With bonus cinnamon bread recipe

recced by melannen 1c pumpkin 1c sugar 1/2 c oil 1 egg combine with: 2c flour 2tsp baking powder 1tsp cinnamon 1/2 tsp salt combine all with: 1tsp baking soda (dissolved in 1 tsp milk) 1c chocolate chips 1/2 c walnuts (or other nuts) 1tsp vanilla Drop on cookie sheet bake at 375° for 10-15 minutes (longer for larger cookies)

Ingredients: 1 stick butter (½ cup) 1 oz. unsweetened baking chocolate ¾ c. sugar ½ c. flour 2 eggs 1 tsp. vanilla 1 tsp. baking powder Instructions: 1. Melt butter and chocolate in a saucepan over low heat. 2. Remove from heat. Add sugar, vanilla, and baking powder and mix. 3. Add eggs and flour and mix. 4. Preheat oven to 325 ˚F. 5. Pour batter into greased 8x8" glass baking pan and bake for 25-30 minutes until done. (If you use a metal baking pan, you may need to up the temperature to 350 ˚F, but I haven’t ever done this, so don’t take my word for it.)

<blockquote>In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect. This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them. You’ll be an expert on the anatomy of the chocolate chip cookie.</blockquote>

<blockquote>It's cold and snowy, therefore it's hot pastry and spiced moch--^h^h^h bubbly pie and klah time. Pies: 1/2 cup blackberries (frozen are ok) pat butter 1 tsp vanilla extract zest of half a lemon cornstarch or gum sugar (optional) Fry blackberries in butter until they soften and release juice. Add vanilla extract and lemon zest and simmer gently, then add cornstarch or gum very gradually until the mixture thickens. Sweeten to taste, then remove from heat and reserve. 1 cup almond flour 1 T coconut flour 1 small egg 1 T butter 1/2 tsp vanilla 1/2 tsp cinnamon pinch salt Combine flours, cinnamon, salt. Mix in egg and vanilla, then cut butter in with a fork until the pastry comes together. Carefully roll balls of the pastry onto a silicone sheet or greased parchment paper, forming thin rounds about palm-size. You should get about five. Place a spoonful of blackberry filling in the middle of the crust, then fold over and seal well. Bake in a preheated 350-degree oven for about 15-20 minutes, or until the pies are golden brown at the edges and the berry juice has bubbled through the crust. Eat while still hot. </blockquote> ➤ the recipe for bubbly-pie contains no wheat. ALSO IT LOOKS DELICIOUS. (also ahhhhhh Pern nostalgia)

Ingredients 1 teaspoon cumin seeds 1 pound Swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately) 1 medium red onion, chopped 2 large garlic cloves, minced 3 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water 1 to 2 tablespoons harissa or other hot sauce (to taste) 1 tablespoon fresh lemon juice 1 (19-ounces) can chickpeas, rinsed 4 ounce fine egg noodles (about 1 1/2 cups) Equipment: an electric coffee/spice grinder Accompaniment: lemon wedges Preparation Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder. Cook chard stems, onion, garlic, 1/2 teaspoon each of cumin and salt, and 1/4 teaspoon pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 30 minutes. Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes. Serve soup sprinkled with remaining cumin. Cooks notes: Soup, without noodles, can be made 3 days ahead and chilled (covered once cool). Bring to a simmer and cook noodles in soup before serving.

<blockquote>Or, chocolate chip pumpkin muffins for the less-than-brilliant bakers among us.</blockquote> ➤ these look delicious and well worth making

1 cup butter 1 /12 cups sugar 3 eggs 1/2 cup yogurt 1 tablespoon grated ginger 1 1/2 cups flour 1 cup raspberries 1 teaspoon baking powder Cream butter/sugar/eggs, mix in ginger and yogurt, beat in flour and baking powder. Stir in the raspberries. Turn it into a round pan and bake at 325F for 40-50 minutes.

Ingredients: 4 egg yolks, beaten 2 (14 ounce) can sweetened condensed milk 1 cup key lime juice 1 extra-large (10 inch) graham cracker crust. Directions Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool for about ten minutes, then store in fridge. Warning: This pie is VERY tart (even with the two cans of condensed milk). That's how it should be

This quick and easy no-bake slice has a moist, coconutty base and a soft, sweet lemon icing. It is finished with a sprinkling of coconut. You'll need one or two lemons for this recipe. Please note: We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. If you are using a 15ml tablespoon, you will need to use 1 tablespoon plus 1 teaspoon of lemon juice in the base and 2 tablespoons plus 2 teaspoons of lemon juice in the icing. Makes about 18 pieces (each about 4.5cm by 6cm). 80g butter 250g (3/4 cup) sweetened condensed milk 250g Nice biscuits (we use Arnott's brand) 85g (1 cup) desiccated coconut 1 tablespoon (20ml) fresh lemon juice Lemon Icing 250g (1 3/4 cups) icing sugar 2 tablespoons (40ml) fresh lemon juice 1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice Grease an 18cm by 28cm slice pan or baking dish and line pan/dish with baking paper. Place butter and condensed milk in a small saucepan over medium-low heat, stirring occasionally. Remove from heat when butter has melted and mixture is smooth. © exclusivelyfood.com.au Finely crush biscuits using a blender or food processor. Stir crushed biscuits and coconut together in a large bowl until well combined. Stir lemon juice into condensed milk mixture. Add wet ingredients to dry ingredients and stir until well combined. The mixture will appear quite wet at this stage. Press mixture into the prepared pan. The base of a flat-bottomed glass can be used to help press the mixture down firmly and smoothly. Refrigerate while preparing icing (see instructions below). Spread lemon icing over slice and sprinkle with extra coconut. Refrigerate slice until cold and firm then remove from the pan and cut into pieces. Store slice in an airtight container in the refrigerator or freezer. Lemon Icing Combine icing sugar and lemon juice in a small saucepan over low heat. Stir until mixture is warm to the touch and completely smooth. Remove from heat and use immediately.

Ingredients 1 medium onion, chopped 2 to 3 garlic cloves, minced 2 tablespoons olive oil 4 cups cubed peeled butternut squash 2 cans (14-1/2 ounces each) Italian diced tomatoes 1 cup shredded carrots 1 teaspoon each minced fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes 1 teaspoon salt, optional 1/4 teaspoon pepper Hot cooked rice, optional In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture. Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired. Yield: 8 servings.