These cookies are the perfect quick cookies. Craving something chocolaty but don’t feel like going through the hassle of making cookie dough and waiting for it to bake? Too hot to turn on your oven? Need an after-school/work treat? Not the most confident baker? Don’t have an oven, or a mixer, or a stove top? These chocolate peanut butter oatmeal no-bake cookies have you covered. You’ll be finished making them (and eating them), in well under 30 minutes and they taste like a simplified cookie version of a peanut butter cup. …
I had mixed feelings about this past Baked Sunday Mornings’ assignment. Matt and Renato’s chocolate pop tarts aren’t just chocolate pop tarts, they are also stuffed with peanut butter and (strawberry) jam. As a dessert, they consist of nothing that I would ever think to eat together. …
Oh my goodness! I’ve been doing this Ideas Post thing for over a year! (I know… 52 weeks = 1 year, but I missed a couple here and there). And people vote on what recipes they’d like to see!! It’s pretty awesome.
In honor of that awesomeness, this week’s Idea Post is a double vote from two new and one old cookbook. Please vote for your two(~ish) favorites, and I’ll try my best to get the winners both up this week!
A1) Moroccan Eggplant Salad in Tomato Sauce from Toss your Own Salad
B1) Eggplant and Veggie Balls from Toss your Own Salad
C1) Help! My Vacation Starts in Two Weeks Kelp Noodle Salad from Toss your Own Salad
D1) Lemon Ginger Scones from Flour Bakery
E1) Cornmeal Lime Cookies from Flour Bakery
F1) Intense Chocolate Brownies from Flour Bakery
A2) Everything Biscuits from the Harvest baker
B2) Blueberry Cream Scones from the Harvest baker
C2) Stuffed Spinach and Feta Cheese Scones from the Harvest baker
D2) Summer Squash Loaf with Olives and Cheese from the Harvest baker
E2) Shaker Fresh Herb Bread with Walnuts from the Harvest baker
F2) Blueberry Gingerbread from the Harvest baker
There’s some rumor I’ve heard that chopped salad was expressly developed as a way to charge naive customers into paying egregious amounts for the scraps of meat, cheese, and vegetables left over in a restaurant kitchen. There might be some truth in that story, but I still love a great chopped salad, more fool me.
Sara Forte developed a brilliant take on the traditional chopped salad by translating the flavors from her experience in Spanish tapas bars onto the concept of a chopped salad. In the Sprouted Kitchen Bowl & Spoon, she presents a similar idea of greens, meats, and cheeses, but with a much perkier salad dressing, better cheese, and a larger variety of healthy produce and legumes.
Let me say this right away, in case you start reading the paragraphs below and stop before getting to the bottom thinking I disliked this roasted pepper panzanella. It’s terrific. I can’t conceive of anyone not liking it. You should make it right away, because it’s fast and easy, doesn’t require much cooking, is way different from your average salad, plus this is the season for sweet bell peppers.
After making it twice, I can confidently say the roasted pepper panzanella from Six Seasons was a big hit and I’ll be posting it soon. The cauliflower ragu still needs a little tweaking before it is ready for posting, but it’s almost there. And the risotto with kale and shell beans is on trial tomorrow night. In my opinion, Six Seasons has passed the cookbook “keeper” test, albeit more as a source of inspiration rather than as a no-fail recipe source.
I missed last weekend’s regularly scheduled Ideas Post feature, because I’d fallen a little behind schedule with posting. There are a few recipes I’ve been meaning to post but I want to re-test them and I can only eat so much. Plus, I don’t currently have a kitchen…
In the meantime, I’m batch cooking for the week ahead, so today’s offering of post ideas includes:
A) Savory Asian-Flavored Granola from Bold Flavored Vegan Cooking
B) Baked Oats with Pistachios, Dried Figs, and Honey from Nourished Kitchen
C) Marrakesh Carrots (a grated carrot salad) from Sprouted Kitchen Bowl and Spoon
D) The Last Meal Salad from Sprouted Kitchen Bowl and Spoon
E) Spanish Chopped Salad from Sprouted Kitchen Bowl and Spoon
F) Kimchi Fried Quinoa adapted from Bold Flavored Vegan Cooking
I’ve owned the cookbook Sweet for a long time, but I hadn’t spent much time with it until the last few weeks. It is a stunning cookbook and I am a little ashamed of how long it took for me to realize it’s potential.
In trying to make up for lost time with Sweet, I recently made the apricot basil cream galette and these hazelnut, blue cheese, and date scones. The apricot basil cream galette was quite good, although I was the only one to taste the basil and since making the basil cream was the most finicky part, that was a bit annoying. After trying these scones, all is forgiven.
These little chocolate olive oil cakes with chocolate glaze from Chickpea Flour Does It All is another winner. In the interest of full disclosure, I did bake this recipe as a single cake. Who has a mini Bundt cake pan? Well… me, actually, but I don’t know many other people who do. Baked as cakelettes or in standard 9-inch cake, Lindsey’s chocolate olive oil cake conclusively demonstrates that chickpea flour can transform into a delicate cake, full of light chocolate and toasty nut flavor against the floral background of the olive oil you choose….
Six Seasons seems to be this summer’s hit cookbook, widely praised for the author’s “easy yet delicious and innovative ways with vegetables.” So even though it wasn’t on my cookbook shelf – I’ve been pretty good about not buying any since I moved – since this is a blog about the tastiest cookbooks, I felt like I should probably spend some time with it. Good thing the San Francisco public library is just down the hill!
Six Seasons is based on the concept that there are not four but rather six important seasons to follow for fresh, ripe vegetables. The four I’ve picked this week are from the mid-summer & late summer sections (2 from the first, 2 from the second). I couldn’t stop myself from adding one sweet recipe to the list, and this oatmeal ice cream seemed like a possible winner, particularly because it doesn’t call for using an ice cream machine.
Since this is my last week in sublet #1 and I don’t have any pantry supplies here anymore, I’ll be a week or two behind again, unless I break down and run out to the store because I can’t help myself.
Thanks for voting!
Cauliflower Ragu from Six Seasons: A New Way with Vegetables
Squash and “Tuna Melt” Casserole from Six Seasons: A New Way with Vegetables
Roasted Pepper Panzanella from Six Seasons: A New Way with Vegetables
Risotto with Shell Beans, Sausage, and Bitter Greens from Six Seasons: A New Way with Vegetables
Caledonian Oatmeal Ice Cream with Berries from the British Table
Julie Morris’ cauliflower risotto from Superfood Kitchen isn’t going to fool you (or anyone else) into thinking you’re eating a traditional cheesy, buttery risotto. However, her quick and healthy spin on risotto manages to be comforting, rich, and fully-flavored. Riced cauliflower (where you turn cauliflower florets into “rice” in a food processor) together with quinoa stand in for actual Arborio rice, and the combination of miso, tahini, and nutritional yeast mimic the heartiness normally achieved with a hefty dose of Parmesan and butter. Add brightness from fresh lemon and parsley plus a little extra fiber and protein from the hemp seeds and dulse, and you’ve got a healthy, easy dinner requiring less time as well as less stirring than a traditional risotto.