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Twists on two of my regularly made recipes.

Seedy Granola
Holy Vegan Peanut Butter Cookies


Seedy Granola
Here is the seedy version of my Good Granola. I really like the addition of seeds to this recipe – it brings out a very nutty buttery flavor.
I have to be honest though – I did not measure out my ingredients, so these measurements are bit of an approximate – just a sprinkle of this and a little of that. You can certainly add or subtract more or less of the seeds and dried fruit. I also sometimes substitute agave nectar for some of the honey – just enough so that the oats and nuts are completely coated.


Ingredients

- 2 1/2 cups oats (not quick cooking oats)
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/3 cup honey
- 2-3 tablespoons agave nectar
- 2 teaspoons canola oil
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup dried apricots, chopped

Preheat the oven to 350 degrees F. Line a half sheet pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, brown sugar, cinnamon, almonds and seeds. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey, agave and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 25-30 minutes, tossing after 7-8 minutes, then after every 3-4 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried fruit. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.

Holy Vegan Peanut Butter Cookies
A spin off from my Holy Vegan Cookie recipe. These are so good – you won’t even know they’re vegan!


Makes 30 cookies

Ingredients

- 1/2 cup canola oil
- 1/2 cup mashed banana
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- scant 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups oats
- 12 ounces chocolate chips

Preheat the oven to 350 degrees F. In a large bowl mix together the canola oil, banana, peanut butter, brown sugar, granulated sugar and the vanilla extract and mix until combined. In a separate bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and gently stir until combined. Finally, stir in the oats and chocolate chips.
Drop tablespoon size drops of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool on the pan for 1 minute; then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days.

Tomato Soup Weather

Creamy Tomato Soup
Grilled Cheese Sandwiches
Arugula Salad
Oatmeal Cookies with Macadamia Nuts, Golden Raisins and Chocolate Chips




Creamy Tomato Soup
This is your classic tomato soup – a clean canvas for whatever direction you want your meal to head. Add a chiffanod of basil and a Parmesan crostini for a gourmet Italian flair, or add those little tiny pasta stars for a walk down memory lane, or my favorite, enjoy with a crispy grilled cheese sandwich. If you are making your own vegetable stock, I suggest adding a few whole tomatoes or even a small can of tomato juice to the stock. You can even add a pinch of red pepper flakes for a bit of spice, however I try to keep the spice and herbs to a minimum with my tomato soup or else I feel like I am eating a big bowl of spaghetti sauce. This particular recipe is very basic and as usual, very easy to make.

Serves 6

Ingredients

- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 7 cups crush tomatoes (2 twenty eight ounce cans)
- 6 cups vegetable stock
- 2 sprigs fresh thyme
- 1/3 cup cream
- salt
- fresh ground pepper

In a medium/large heavy bottom saucepan heat the olive oil over medium heat. Add the onions and season with salt and pepper. Cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, stock and fresh thyme. Season with a bit more salt and pepper and bring everything to a boil over medium heat. Reduce the heat to a simmer and let simmer and thicken for 45 minutes.
Remove the thyme sprigs and stir in the cream. Taste for more salt and pepper. Serve warm.

Grilled Cheese Sandwiches
You can make grilled cheese about a million and one ways – so many cheeses, so many breads and so many great fillings. One combination I particularly love is Gruyere cheese and baby arugula on crusty European style bread. Tomato, mozzarella and basil is a classic combo and one time I made an exceptionally delicious caramelized onions and blue cheese sandwich. It is pretty hard to go wrong when the basic concept here is bread and melted cheese.
To make a grilled cheese sandwich, lightly butter one side of two slices of bread; then place a generous layer of sliced cheese (or other fillings) between the unbuttered sides of the bread. Heat a medium/large size skillet or pan over low/medium heat. Add the sandwich and let cook 3-4 minutes on a rather low heat, allowing the cheese time to melt properly. When the cheese is beginning to melt and the bottom skillet side of the bread is beginning to brown, use a spatula to flip over. Increase the heat when the cheese is beginning to melt and the bread needs a bit more browning. (If you are using a thicker rustic bread, use an empty cup on top of the spatula to press weight down on the sandwich.) Serve and eat immediately.


Oatmeal Cookies with Macadamia Nuts, Golden Raisins and Chocolate Chips
I really like the consistency and flavor of these cookies – they are dense yet light, crisp on the outside and soft on the inside. The wheat pastry flour is subtle and contrasts well with the butter and the bit of cream. You can certainly substitute all-purpose flour for the wheat pastry flour (and I do not recommend substituting whole wheat flour), and half and half or milk for the cream. I have certainly made my fair share of oatmeal cookies and I can confidently say that this is one of my favorites. The consistency of the actual cookie is quite perfect, which I think has a lot to do with the little bit of cream. The flavor, too, is enhanced by the cream, as well as by the buttery macadamia nuts and the generous amount of chocolate chips. Golden raisins are much more mellow in flavor than traditional Thompson raisins and could certainly be left out in this recipe if you don’t have them on hand.


Makes 2 dozen cookies

Ingredients

- 1 cup wheat pastry flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cream
- 1 1/2 cups old fashion oats
- 1/2 cup macadamia nuts, toasted, chopped
- 1/2 cups golden raisins
- 3/4 cup milk chocolate chips
- 3/4 cup semi sweet chocolate chips

Preheat the oven to 350 degrees F.
In a large bowl sift together the flour, salt, cinnamon, and baking powder and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the egg and the cream. Add the vanilla extract and mix until combined. Gently stir in the dry ingredients. Finally, stir in the oats, nuts, raisins, and chocolate chips.
Drop tablespoon size balls of cookie dough onto unlined baking sheets 2 inches apart and bake for 11-13 minutes or until the cookies are light golden brown on the edges. (I prefer to slightly under bake these cookies so they or soft. You can bake the cookies until golden for a crispier cookie.) Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.

Cookie Jar

A slight twist on a few classics.

Milk Chocolate Chip Cookies with Sea Salt
Brown Sugar Oatmeal Golden Raisin Cookies
Peanut Butter and Grape Jelly Thumbprints


Milk Chocolate Chip Cookies with Sea Salt
I have made dozens of chocolate chip cookie recipes in search of the perfect one. To me perfection is: a soft and dense cookie (slightly undercooked) in the middle, and a bit chewy on the outer rim, rather than a flat, crisp cookie or a soft, cakey cookie. These chocolate chip cookies are not quite perfect, but are pretty darn close. A final condition for a perfect chocolate chip cookie is that it is loaded with chocolate chips. In this recipe I use milk chocolate chips, and top each cookie with a small pinch of sea salt, which really compliments the sweetness of the milk chocolate. However, this recipe is a great chocolate chip cookie base and certainly semi-sweet or dark chocolate can be substituted for some of the milk chocolate. I like to mix it up and use different types of chocolates, sometimes chunks and sometimes chips. Regardless, there is nothing better than a plate of warm chocolate chip cookies right out of the oven.


Makes 4 dozen cookies

Ingredients
- 1 1/4 cups unsalted butter, at room temperature
- 1 3/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 17 ounces all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 21 ounces good quality milk chocolate chips or milk chocolate, chopped
- sea salt


Preheat the oven to 350 degrees F.
In a medium sized bowl sift together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugars. Add the eggs and the vanilla extract to the butter and sugar mixture, and combine together. Gently stir in the flour mixture until just combined. Finally, stir in the chocolate chips. At this point, the dough can be refrigerate for up to 2 days, or frozen for up to 3 months.
Spoon out about 2 tablespoons of cookie dough and form into a round ball. Place the ball of dough down onto an ungreased cookie sheet and slightly press the center of the cookie. Repeat this process, placing cookies 1 inch apart from one another. Top each cookie with a pinch of sea salt. Bake in the oven for about 10-12 minutes or until the edges are light golden brown. (I prefer cookies that are slightly under baked.) When the cookies are done baking the top should start to turn slightly golden, but the cookies should still seem soft and not quite cooked through in the center. Take the baking sheet out of the oven and let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely (or eat warm). Store in an airtight container for up to 3 days.


Brown Sugar Oatmeal Golden Raisin Cookies
Crisp, chewy, buttery and loaded with oats. The subtle sweetness of plump golden raisins are really delicious in this cookie, and surprisingly taste very different from their purple cousins.


Make 2 dozen cookies

Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 1/4 cup packed brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashion oats
- 1 1/2 cups quick cooking oats
- 1 3/4 cups golden raisins

Preheat the oven to 350 degrees F.
In a large bowl sift together the flour, salt, cinnamon, and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add the vanilla extract and mix until combined. Gently stir in the dry ingredients. Finally, stir in the oats and raisins.
Drop tablespoon size balls of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown on the edges. (I prefer to slightly under bake these cookies so they or soft. You can bake the cookies until golden for a crispier cookie.) Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.


Peanut Butter and Grape Jelly Thumbprints
These cookies are similar to, yet better than, eating a peanut butter and jelly sandwich. They can also be quite addicting.


Make 40 cookies

Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar, plus more for coating
- 1/2 cup creamy natural peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup grape jelly


Preheat the oven to 375 degrees F. Place about 1/2 cup granulated sugar in a bowl and set aside.
In a large bowl sift together the flour, salt, baking powder and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the egg and the vanilla extract and mix until combined. Stir in the peanut butter. Gently stir in the dry ingredients.
Use your hands to create a tablespoon size ball of dough. Drop the ball of dough into the bowl with the granulated sugar and coat completely. Place the sugared cookie dough onto unlined baking sheets, and repeat this process, placing the cookies approximately 2 inches apart. Gently press your finger in the center of each unbaked cookie to create a small well. Place approximately 1/3 teaspoon of the jelly in each well. Bake for 9-11 minutes or until the cookies are light golden brown on the edges. Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.

Better than a Pudding Pack

Double Chocolate Pudding with Hand-Whipped Cream
Vanilla Bean Orange Scented Shortbread Cookies


Double Chocolate Pudding with Hand-Whipped Cream
This chocolate pudding is rich, creamy and very chocolatey, and not overtly sweet. I very much recommend serving this pudding with sweetened whipped cream, to balance out the richness and flavors of this cold chocolate dessert. This pudding is very versatile - it can be served as an elegant, yet understated, dessert or in stark contrast to a group of kids, who I imagine would enjoy this incredibly better version of the store bought chocolate pudding cups. Here I served the chocolate pudding in glass parfait dishes, topped with hand-whipped cream and chocolate shavings. Though certainly not necessary (but makes a wonderful compliment), I served this velvety pudding alongside a plate of crisp Orange Scented Shortbread Cookies. This pudding would also be an excellent base for a homey chocolate cream pie.

Serves 10

Pudding Ingredients
- 4 cups whole milk (or 3 cups low fat milk and 1 cup heavy cream)
- 4 tablespoons cornstarch
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 cup unsweetened cocoa powder
- 6 ounces good quality dark chocolate, finely chopped, plus 1 tablespoon for garnish
- 2 ounces good quality milk chocolate, finely chopped
- 2 tablespoons unsalted butter

In a heavy medium size saucepan, whisk together the cornstarch, sugar, cocoa powder and pinch of salt. While whisking, slowly pour in the milk. Over medium heat, bring the mixture to a boil while whisking constantly, until thickened. It will take about 3-4 minutes, after the pudding has come to a boil. Remove the pan from the heat and add the chopped chocolate and butter. Transfer the pudding into 10 individual cups or 1 large serving bowl and cover the top surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 1 hour before serving. When ready to serve, top each pudding with a dollop (or two) of the Hand Whipped Cream and top with fresh chocolate shavings. The pudding (without the whipped cream) will last covered in the refrigerator for up 4 days.


Hand-Whipped Cream Ingredients
- 1 cup heavy cream
- 2 heaping tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla or vanilla bean extract

Pour the cold heavy cream into a large bowl. Stir in the vanilla bean and confectioner’s sugar until dissolved. Use a large balloon whisk to whip the cream until soft peaks form. Do not over whip. Serve immediately or keep in the refrigerator until ready to serve for no longer than 3 hours.



Vanilla Bean Orange Scented Shortbread Cookies
Cooking Note: It is best to bake cookies that are approximately the same size to ensure even cooking. If you do not have vanilla bean paste or fresh vanilla bean, you can certainly substitute vanilla extract.

Makes approximately 18 cookies

Ingredients
- 6 ounces unsalted butter, room temperature
- 1/2 cup sugar, plus 2 tablespoons for sprinkling
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon finely grated orange zest
- 1 3/4 cups all purpose flour
- pinch of salt

In a large bowl cream (either by hand or with an electric mixer) the butter and sugar until combined. Add in the vanilla bean paste and orange zest. Sift the flour and salt over the butter and sugar mixture. Gently stir in flour into the dough until just combined. Place the dough on a lightly floured work surface and gently pat into a ball. Chill for 30 minutes to 1 hour in the refrigerator.
Preheat the oven to 350 degrees F. On the lightly floured work surface, roll the dough to 1/2 inch thick. Use a cookie cutter to press out cookie shapes and place on to an ungreased cookie sheet. Sprinkle the cookies with reserved sugar. Refrigerate the cookies on the sheet pan for approximately 10 minutes before baking. Bake the cookies for 15-17 minutes, depending on the size of the cookies, or until the edges are light golden brown. Let the cookies cool on the cookie sheet for 1 minutes, then transfer to a wire rack to cook completely. These cookies will keep in an airtight container for up to 3 days.