Ingredients:

Quinoa Cakes:

• 2 cups cooked quinoa
• 2/3 cup grated fontina cheese
• 3 tablespoons all purpose flour (I used gluten-free)
• 2 green onions, thinly sliced
• 1 egg, lightly beaten
• 2 teaspoons freshly ground black pepper
• 2 1/2 tablespoons extra virgin olive oil
• salt to taste

Aioli:

• 1/2 cup light mayonnaise
• 1 head of garlic, roasted (wrap a head of garlic and a bit of olive oil in some foil and chuck it in your toaster oven until it feels smooshy; when ready to use, peel off the outer layers, then squish the softened garlic cloves out of their outer layers)
• 1 lemon, zested and juiced
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste

Combine all the quinoa cake ingredients except for the olive oil in a medium bowl and stir together well. Set aside for 5 minutes to come together.

There’s a tiny bit of red quinoa in with the white quinoa, just because. Totally not necessary/noticeable in the taste.

While you wait, combine all the aioli ingredients in your food processor and process until smooth.

Heat the oil in a nonstick pan over medium heat. Form golfball sized portions of the quinoa mixture into flattened patties, and cook approximately 5 minutes on each side.

The color of the quinoa on the top becomes a bit less bright when they’re ready to flip.

Remove the browned cakes to a piece of paper towel to blot any excess grease.

Serve with the aioli, and enjoy!

I think more cheese would have been nice, especially since they’re called “cheesy” quinoa cakes. They’re easy enough to make, and you can scarf enough of them, that I think you might as well make a double batch. The recipe makes enough aioli that you shouldn’t need to double that.

Cheesy Quinoa Cakes

From spoon fork bacon.

Quinoa Cakes:

• 2 cups cooked quinoa
• (at least) 2/3 cup grated fontina cheese
• 3 tablespoons all purpose flour
• 2 green onions, thinly sliced
• 1 egg, lightly beaten
• 2 teaspoons freshly ground black pepper
• 2 1/2 tablespoons extra virgin olive oil
• salt to taste

Aioli:

• 1/2 cup light mayonnaise
• 1 head of garlic, roasted
• 1 lemon, zested and juiced
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste

Combine all the quinoa cake ingredients except for the olive oil in a medium bowl and stir together well. Set aside for 5 minutes to come together.

Combine all the aioli ingredients in your food processor and process until smooth.

Heat the oil in a nonstick pan over medium heat. Form golfball sized portions of the quinoa mixture into flattened patties, and cook approximately 5 minutes on each side. The color of the quinoa on the top becomes a bit less bright when they’re ready to flip. Remove to a piece of paper towel, then serve with the aioli.

Ingredients:

Lemonies:

• 3/4 cup all-purpose flour
• 1/4 teaspoon table salt
• 8 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon lemon zest
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1/4 cup white chocolate ganache, optional (but why wouldn’t you?)

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Preheat your oven to 350 degrees and grease an 8X8″ pan.

Beat together the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, beating 20 seconds after each.

Sooon I will be back to a mixer with a paddle attachment!

Add the salt and flour and beat in on low speed. Spread the batter in the greased pan.

Spread the ganache over top. I did mine in a pattern but it didn’t end up showing, so that doesn’t matter at all. Oh, and mine was leftover from the white chocolate strawberry thumbprints!

Bake 20-25 minutes, until it passes the toothpick test. Mine took 25.

Let cool completely in the pan.

Whisk together the glaze ingredients.

Spread over the top of the lemonies, then let set for ten minutes before serving.

Not a ton of ingredients, and an easy way to use up the lemon that’s about to go weird in the back of your fridge!

Ready to travel!

Lemonies

Adapted from Sweet Pea’s Kitchen.

Lemonies:

• 3/4 cup all-purpose flour
• 1/4 teaspoon table salt
• 8 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon lemon zest
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1/4 cup white chocolate ganache, optional

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Preheat your oven to 350 degrees and grease an 8X8″ pan.

Beat together the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, beating 20 seconds after each. Add the salt and flour and beat in on low speed. Spread the batter in the greased pan, then spread the ganache over the batter.

Bake 20-25 minutes, until it passes the toothpick test. Let cool completely in the pan. Whisk together the glaze ingredients and spread over the lemonies. Let set ten minutes before serving.

Ingredients:

• 1 1/2 pounds green beans
• 1 1/2 pounds carrots
• 1 1/2 pounds celery root (a big white roundish thing, also called celeriac)
• 6 eggs, separated
• 3/4 cup pecorino cheese, grated
• 3/4 cup parmesan cheese, grated
• 4 shallots, finely chopped
• 1 garlic clove, minced
• 1 tablespoon fresh majoram leaves or 1 teaspoon dried
• pinch of nutmeg
• pinch of sea salt
• olive oil
• butter and almond meal for the pan (didn’t have almond meal, just used flour)

To start off with, you have to steam or boil (preferably steam) all the vegetables, one at a time. This took significantly longer than I expected! I was definitely wishing I had cut the vegetables into smaller pieces, as they continued to be rock hard for ages. Cut them into small pieces, and then steam until soft enough to mash. This can be done the day before, just let them cool uncovered and then cover and refrigerate overnight.

When all the vegetables are prepared, or the next day, grease and line a 9X5″ bread pan with almond meal. Stir fry the celery root and garlic with a bit of olive oil over medium heat until the celery root looks dryer. I’ve always been under the impression that garlic burns reasonably fast, so I only added it towards the end.

Remove the celery root from the pan, add a bit more oil, and cook the shallots until softened.

Beat the egg whites and pinch of salt until fluffy. I wasn’t positive what “fluffy” meant, but went with soft peaks, and it felt right.

Stir the cheeses and egg yolks together in a small bowl.

Around now, preheat the oven to 355 degrees.

Next, mash each of the vegetables. I decided I didn’t feel like doing this by hand, and instead used a food processor. Probably made back some of the time I had lost the night before with the extra long steaming.

Mix 1/3 of the yolk/cheese mixture into each vegetable. Add the marjoram and half of the shallots to the green beans, and the nutmeg and other half of the shallots to the carrots.

I did eventually remember to get the shallots in there too.

Divide the egg white mixture into 3, and gently fold 1/3 into each vegetable. Spread the green bean mixture into the bottom of the prepared pan.

The cross section would have looked better in the finished product had I been more even here.

After adding the green beans, I was a bit concerned this wouldn’t all fit in one pan, but it worked. Spread the celery root mixture on top of the green bean one, and top with the carrot.

It all fit, just.

Bake until set, about an hour. At 1 hour, the top of mine looked set, but you could see that it was still soft/moist in the cracks so I kept baking, wanting to make sure it didn’t flop coming out of the pan. Continued baking didn’t really make a difference to how moist it seemed inside, so eventually I just took it out and hoped for the best, and it did end up set enough to hold together fine, so I suggest just basing “set” on the very top.

Let cool in the pan 20 minutes or so, then invert onto a platter.

This would probably be a nicer shade on the outside with almond meal!

Visually, I think slices of this are pretty impressive looking, even with less than perfectly even layers.

It’s not going to replace a tangy meatloaf in my life, but as its own dish it’s a good way to get some veggies in.

Having re-read the recipe, this is apparently nice served with a loose pesto. Skimmed that the first time around, as I don’t much care for pesto, but I’ll agree that a sauce would be a nice addition.

Tri-Layered Vegetable “Meatloaf” (Polpettone di Fagiolini)

From Bread & Companatico.

• 1 1/2 pounds green beans
• 1 1/2 pounds carrots
• 1 1/2 pounds celery root
• 6 eggs, separated
• 3/4 cup pecorino cheese, grated
• 3/4 cup parmesan cheese, grated
• 4 shallots, finely chopped
• 1 garlic clove, minced
• 1 tablespoon fresh majoram leaves or 1 teaspoon dried
• pinch of nutmeg
• pinch of sea salt
• olive oil
• butter and almond meal for the pan

Cut each of the vegetables into small pieces. Steam or boil (preferably steam) each vegetable, one at a time, until soft enough to mash.

When all the vegetables are prepared, or the next day, grease and line a 9X5″ bread pan with almond meal.

Stir fry the celery root with a bit of olive oil over medium heat until the celery root looks dryer, adding the garlic at the last minute. Remove the celery root from the pan, add a bit more oil, and cook the shallots until softened.

Beat the egg whites and pinch of salt to soft peaks. Stir the cheeses and egg yolks together in a small bowl.

Preheat the oven to 355 degrees.

Mash or food process each of the vegetables. Mix 1/3 of the yolk/cheese mixture into each vegetable. Add the marjoram and half of the shallots to the green beans, and the nutmeg and other half of the shallots to the carrots. Divide the egg white mixture into 3, and gently fold 1/3 into each vegetable.

Spread the green bean mixture evenly into the bottom of the prepared pan, followed by the celery root mixture, and topped with the carrot mixture.

Bake until the top is set, about an hour. Let cool in the pan 20 minutes or so, then invert onto a platter. Serve with a loose pesto.

Assuming you let your white chocolate set up more than I did before adding it, yours can be less runny!

Ingredients:

• 1 stick unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons strawberry jam
• 2 cups + 2 tablespoons flour
• 1/8 teaspoon salt
• 3/4 cup heavy cream
• 8 ounces white chocolate

Put the white chocolate in a medium bowl. Heat the cream in a small saucepan until nearly boiling, then remove from the heat and pour over the chocolate. Stir together until smooth. Chill. This mixture stays liquid for way, way longer than expected, so you might want to make it a few hours before starting the dough.

Preheat the oven to 350 degrees and line two sheets with parchment.

Beat together the butter, powdered sugar, vanilla, and jam until smooth.

Again, I’d probably use the beater attachment if there were one in this house.

Beat in the flour and salt on low speed. At first the dough seemed so dry I thought it would never come together, but after a few minutes of mixing it was just fine.

Roll dough into 1″ balls and place on the sheets.

Flatten slightly, then press the back of a spoon into the center of each cookie to create a dent.

It’s possible that actually using a thumb print would let you get a deeper, more even depression?

Bake 10 minutes, until lightly browned at the edges.

Transfer to a wire rack and let cool completely. Spoon the thickened chocolate mixture into the dent in each cookie, then chill to firm up further. If the white chocolate hasn’t firmed up before you spoon it into the cookies, it’s just going to run out/everywhere, so do give it a long time in the fridge before you put it in the cookies.

These were billed as a Valentine’s Day cookie, but why wait?!

White Chocolate Strawberry Thumbprint Cookies

From Sugarcrafter.

Ingredients:

• 1 stick unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons strawberry jam
• 2 cups + 2 tablespoons flour
• 1/8 teaspoon salt
• 3/4 cup heavy cream
• 8 ounces white chocolate

Put the white chocolate in a medium bowl. Heat the cream in a small saucepan until nearly boiling, then remove from the heat and pour over the chocolate. Stir together until smooth. Chill until firm enough it doesn’t run much but is still workable.

Preheat the oven to 350 degrees and line two sheets with parchment.

Beat together the butter, powdered sugar, vanilla, and jam until smooth. Beat in the flour and salt on low speed until combined. Roll dough into 1″ balls and place on the prepared sheets. Flatten slightly, then press the back of a spoon into the center of each cookie to create a dent.

Bake 10 minutes, until lightly browned at the edges. Transfer to a wire rack and let cool completely. Spoon the thickened chocolate mixture into the dent in each cookie, then chill to firm up further.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoon kosher salt
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups mashed very ripe bananas
• 1 cup sour cream
• 6 regular sized Butterfingers
• 5 ounces semi-sweet chocolate
• 1/2 cup cream

Preheat your oven to 350 degrees. Grease and flour a bundt pan. Chop the Butterfingers into small pieces, and set aside. If you leave big chunks, they’re prone to sinking in the batter, so pretty small works best.

Smaller than half of these…plus twice as many!

Combine the flour, baking soda, and salt in a small bowl and set aside.

Combine the sugars and butter in a large bowl and beat until light and fluffy. Add the eggs one at a time, beating between each addition.

I recommend using the paddle attachment, but my step-mother does not appear to have one for her mixer.

Beat in the vanilla, then beat in the dry ingredients on low speed.

Add the bananas and sour cream and beat until evenly mixed.

Stir in the Butterfinger pieces, then transfer to the bundt pan and spread evenly.

Bake 50-60 minutes, until the top is browned and the cake passes the toothpick test. At 50 minutes the top of mine was browned, but the middle was not yet set, so I covered the top with foil so it wouldn’t burn.

Let cool about 20 minutes in the pan, then flip out onto a platter to cool completely.

When the cake has cooled, put the chocolate in a small bowl. Heat the cream in a small saucepan until nearly boiling, then remove from the heat and pour over the chocolate. Stir until smooth, then drizzle over the cake.

Slice and enjoy!

I haven’t gotten sick of it, after five days! (I’m dog-sitting alone for a few weeks, so there’s a lot of eating leftovers going on!)

Banana Butterfinger Cake

Adapted from Bon Appetit.

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoon kosher salt
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups mashed very ripe bananas
• 1 cup sour cream
• 6 regular sized Butterfingers
• 5 ounces semi-sweet chocolate
• 1/2 cup cream

Preheat your oven to 350 degrees. Grease and flour a bundt pan. Chop the Butterfingers into small pieces, and set aside. Combine the flour, baking soda, and salt in a small bowl and set aside.

Combine the sugars and butter in a large bowl and beat until light and fluffy. Add the eggs one at a time, beating between each addition. Beat in the vanilla, then beat in the dry ingredients on low speed. Add the bananas and sour cream and beat until evenly mixed. Stir in the Butterfinger pieces, then transfer the batter to the bundt pan and spread evenly.

Bake 50-60 minutes, until the top is browned and the cake passes the toothpick test. Cover with foil if necessary to prevent burning.

Let cool 20 minutes in the pan, then flip out onto a platter to cool completely.

When the cake has cooled, put the chocolate in a small bowl. Heat the cream in a small saucepan until nearly boiling, then remove from the heat and pour over the chocolate. Stir until smooth, then drizzle over the cake.

Ingredients:

• 8 tablespoons of salted butter
• 6 tablespoons of creamy peanut butter
• 2 cups all-purpose flour
• 1/2 teaspoons baking soda
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 8 ounce bag of Reese’s Minis

Preheat your oven to 325 degrees and line to sheets with parchment.

Combine the butter and peanut butter in a small bowl and microwave in 30 second increments until melted. Stir together and set aside to cool to room temperature.

Mix the flour and baking soda in a small bowl and set aside.

In a large bowl, mix the butter/peanut butter mixture with the sugars until combined.

Stir in the egg, yolk, and vanilla.

Add the flour/baking soda, and stir until just combined. It’s dry enough at this point that you might want to just use one of your hands to knead in the last bits of flour, but don’t worry – once baked these are not dry, hard, life-sucking peanut butter cookies!

Mix in the Reese’s.

Scoop into golf ball sized balls, and place 2″ apart on the lined sheets.

Bake 10-12 minutes, until starting to brown at the edges but still soft in the middle.

Reeaaaally tasty!

Peanut Butter Reese’s Cookies

Lightly adapted from How Sweet It Is.

• 8 tablespoons of salted butter
• 6 tablespoons of creamy peanut butter
• 2 cups all-purpose flour
• 1/2 teaspoons baking soda
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 8 ounce bag of Reese’s Minis

Preheat your oven to 325 degrees and line to sheets with parchment.

Combine the butter and peanut butter in a small bowl and microwave in 30 second increments until melted. Stir together and set aside to cool to room temperature.

Mix the flour and baking soda in a small bowl and set aside.

In a large bowl, mix the butter/peanut butter mixture with the sugars until combined. Stir in the egg, yolk, and vanilla. Add the flour/baking soda, and stir until just combined, kneading lightly if necessary to incorporate all the flour. Mix in the Reese’s, then scoop the dough into golf ball sized balls, and place 2″ apart on the lined sheets.

Bake 10-12 minutes, until starting to brown at the edges but still soft in the middle.

Ingredients:

Dough:

• 3/4 cup lukewarm milk
• 1/4 cup unsalted butter, melted
• 2 1/4 teaspoons instant yeast
• 1 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/4 cup sugar
• 1 large egg
• 3 cups all purpose flour

Filling and Topping:

• 1 – 1 1/2 apples
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 cup unsalted butter, melted

Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk

Combine the milk, yeast, and sugar in a small bowl or measuring cup and set aside for 5 minutes. While you wait, combine the other dough ingredients in a large bowl.

Stir the milk mixture into the flour mixture until combined, then knead until a smooth dough is formed. Cover, and set aside to rise 1 hour.

Before the hour is up, combine the sugar, flour, and cinnamon of the topping, and cut the apples into small chunks. I aimed for roughly 1/2″ bits, but there was a lot of variation. If there are more than a few minutes left to go for the dough, store the apple in a bowl of water to prevent browning, and just lightly tumble them in paper towel before you start using them. Grease a bundt pan and set aside.

Divide the risen dough into quarters, then roll each quarter into a rope. Cut each rope into 10 pieces of dough.

Wrap each piece of dough around a piece of apple, pressing closed to seal.

Dip each piece of dough in the melted butter, then roll it in the sugar/flour/cinnamon mixture.

Place the coated dough pieces evenly around the bundt pan.

Cover and let rise half an hour. You can then either bake immediately, or refrigerate overnight. If you refrigerate, remove from the fridge 45 minutes before you intend to bake.

Preheat the oven to 350 degrees. Bake 25-30 minutes for same-day dough, and 35-40 minutes for refrigerated dough, until the top pieces feel firm and cooked.

Let cool 10 minutes in the pan, then flip out onto a plate or platter.

Whisk together the powdered sugar and enough milk to reach a drizzle-able consistency. I just used what was left in the bottle! Drizzle the glaze over the monkey bread.

Pull out pieces to your heart’s content! The dough is lightly sweet and delicious, and the apple and cinnamon sugar coating go well together. Not too shabby! I’ll be submitting this to yeastspotting.

Apple Strudel Monkey Bread

Dough:

• 3/4 cup lukewarm milk
• 1/4 cup unsalted butter, melted
• 2 1/4 teaspoons instant yeast
• 1 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/4 cup sugar
• 1 large egg
• 3 cups all purpose flour

Filling and Topping:

• 1 – 1 1/2 apples
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 cup unsalted butter, melted

Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk

Combine the milk, yeast, and sugar in a small bowl or measuring cup and set aside for 5 minutes. Combine the other dough ingredients in a large bowl. Stir the milk mixture into the flour mixture until combined, then knead until a smooth dough is formed. Cover, and set aside to rise 1 hour.

Before the hour is up, combine the sugar, flour, and cinnamon of the topping, and cut the apples into small chunks, storing cut apples in water if necessary. Grease a bundt pan and set aside.

Divide the risen dough into quarters, then roll each quarter into a rope. Cut each rope into 10 pieces of dough. Wrap each piece of dough around a piece of apple, pressing closed to seal. Dip each piece of dough in the melted butter, then roll it in the sugar/flour/cinnamon mixture. Place the coated dough pieces evenly around the bundt pan. Cover and let rise half an hour.

Bake immediately, or refrigerate overnight. If you refrigerate, remove from the fridge 45 minutes before you intend to bake.

Preheat the oven to 350 degrees. Bake 25-30 minutes for same-day dough, and 35-40 minutes for refrigerated dough, until the top pieces feel firm and cooked.

Let cool 10 minutes in the pan, then flip out onto a plate or platter. Whisk together the powdered sugar and enough milk to create a drizzle-able icing, then pour over the monkey bread.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 3/4 teaspoon active dry yeast
• 1 cup lukewarm water
• around 1 pound of chorizo
• around 4 ounces of manchego cheese

Stir the yeast into the water. Stir the salt into the flour, then add the water/yeast mixture and stir together until it mostly all holds together.

Knead several minutes until smooth, then put in a greased bowl and turn to cover all sides in a light coat of oil.

Cover with plastic wrap and let rest 1 hour.

Meanwhile, prep the meat and cheese. Cut the cheese into thin slices and set aside. The chorizo I got was quite thick, so I cut it in quarters, lengthwise, and then cooked briefly over the stove. I’m not sure it needs to be pre-cooked, but better safe than sorry!

Used about half in the end.

When the dough has risen, divide it into 8 pieces. Taking one, stretch or roll it out until it’s roughly a 2X4″ rectangle. Cut a strip of chorizo to fit along a short side, and some cheese. The manchego I got was a wedge. When I was using slices from the small side of the wedge, I used more pieces than when using wide strips from the big end, to keep the amount of cheese roughly even.

Cut the dough on the end away from the chorizo into 5 strips, leaving them attached at the closer end.

Roll over towards the strip end.

Finish by wrapping the strips around the center where the meat and cheese are.

Move to a parchment-lined baking sheet, and repeat with the remaining pieces of dough.

Spray with baking spray, then cover with plastic wrap and let rise another hour.

Preheat your oven to 400. Bake the risen rolls 15-18 minutes, rotating at 10 minutes, until golden brown. You may hear them sizzle in the oven, that’s fine, nothing’s exploding!

The outside of the bread is really crispy and firm, and the inside is light and soft, and flavored by the chorizo and manchego it baked next to. I really liked these!

Because of the filling, any leftovers should probably refrigerated, which will make the bread lose it’s crispness, so I suggest eating as many as possible right out of the oven!

I’ll be submitting this to yeastspotting, maybe someone else will be inspired to make something else barely related!

Chorizo and Manchego Rolls

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 3/4 teaspoon active dry yeast
• 1 cup lukewarm water
• around 1 pound of chorizo
• around 4 ounces of manchego cheese

Stir the yeast into the water. Stir the salt into the flour, then add the water/yeast mixture and stir together until a shaggy dough is formed. Knead until smooth, then transfer to a greased bowl. Turn to cover all sides in oil, cover with plastic wrap, and let rest 1 hour.

Cut the cheese into thin slices. Cut the chorizo in half or into quarters, lengthwise, and cook on the stove over medium heat until lightly browned.

When the dough has risen, divide it into 8 pieces. Taking one, stretch or roll it out until it’s roughly a 2X4″ rectangle. Cut a strip of chorizo to fit a short end, and several strips of cheese.

Cut the dough on the far end into 5 strips, leaving them attached at the closer end. Roll the chorizo, manchego, and the dough beneath it towards the end with the strips, wrapping the strips around the outside of the roll. Transfer to a parchment-lined baking sheet, and repeat with the remaining pieces of dough. Spray with baking spray, then cover with plastic wrap and let rise another hour.

Preheat your oven to 400. Bake the risen rolls 15-18 minutes, rotating at 10 minutes, until golden brown.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups rolled oats
• 1 1/2 cups raisins

Preheat your oven to 350 and grease some baking sheets.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

Beat together the butter, sugars, eggs, and vanilla until light and fluffy.

Add the flour mixture and beat in on low, until just combined. I tend to stir flour in by hand a bit before turning on the mixer, so that there isn’t a huge messy poof all over the kitchen.

Add the oats and raisins and again beat just until combined. It only takes a few seconds this time.

Scoop onto the greased sheets in 2 tablespoon balls, spacing them 2″ apart.

Bake 11-13 minutes. The recipe I followed said “until golden, but still moist beneath the cracks on top.” Mine didn’t get noticeable cracks on the top like they’re looking for, even after a bunch more time in the oven, so after the first tray-full I pulled them when the edges started to brown, and that was good.

Let cool several minutes on the pan, then use a spatula to transfer them to a wire rack to cool completely.

They had the party-guy-of-honor head over heels!

Wait that saying doesn’t even make sense/is exactly wrong?!

Oatmeal Raisin Cookies

From Food.com.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups rolled oats
• 1 1/2 cups raisins

Preheat your oven to 350 and grease some baking sheets.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

Beat together the butter, sugars, eggs, and vanilla until light and fluffy. Add the flour mixture and beat in on low, until just combined. Add the oats and raisins and again beat just until combined.

Scoop the dough onto the greased sheets in 2 tablespoon balls, spacing them 2″ apart. Bake 11-13 minutes, until browned around the edges.

Let cool several minutes on the pan, then use a spatula to transfer them to a wire rack to cool completely.

You can (and I believe Guy did) leave out the pork, but if you keep it in, it’s cooked really nicely, and adds to the flavor. The only pork shoulder my supermarket had was 8 pound vacuum-packed hunks, so the guy at the meat counter and I settled on he’d cut me a 1/2 pound of pork belly. I might ask for 3/4 next time, since you lose some cutting off fat and bone.

Ingredients:

• 2 cups of chopped kimchi, including any liquid that runs off
• 1/2 pound of pork shoulder (or pork belly), cut into bite sized pieces
• 2 tablespoons of chili paste (I used half that and it was plenty hot for us)
• 1 teaspoon of sugar
• 5 cups of water
• 2 stalks of green onions, chopped
• 1 14 ounce package of tofu, cut into bite sized cubes
• cooked rice, for serving

May have been slightly easier to eat if I had cut the kimchi into tiny pieces, but, I mean, it said it was already sliced right on it! And boy am I lazy.

Combine the kimchi, pork, chili paste, and sugar in a heavy-bottomed pot.

Add the water, cover, and bring to a boil. Boil half an hour, then lower the heat to medium-low. (20 minutes in is a good time to get your rice on the stove!) Add the tofu, and cook another 10 minutes with the lid back on.

Add the green onions and remove from the heat.

Serve with some rice, which you can just toss straight in the bowl with the soup.

It’s warming, not only because it’s soup straight off the stove, but with the chili sauce and kimchi. Just be careful not to breathe on anyone for a while after you eat!

Kimchiguk

From Maangchi.

• 2 cups of chopped kimchi, including any liquid that runs off
• 1/2 pound of pork shoulder (or pork belly), cut into bite sized pieces
• 2 tablespoons of chili paste
• 1 teaspoon of sugar
• 5 cups of water
• 2 stalks of green onions, chopped
• 1 14 ounce package of tofu, cut into bite sized cubes
• cooked rice, for serving

Combine the kimchi, pork, chili paste, and sugar in a heavy-bottomed pot. Add the water, cover, and bring to a boil. Boil half an hour, then lower the heat to medium-low, add the tofu, and cook another 10 minutes. Add the green onions and remove from the heat.

Serve with rice.