Espresso Express: Moving forward, with caffeine!

(Remember this guy? He's gonna be WIRED!)


On the weekends, The Boyfriend and I like to treat ourselves to the best coffee in the area, at Zingerman's Coffee Company. We go for the drinks, and the pastries, and it makes weekend mornings feel like something special.

For Christmas, I decided to ruin all that by surprising The Boyfriend with our very own espresso machine. Although I wanted to keep things on a budget (a difficult task when it comes to quality coffee makers and grinders), I was able to find some really great deals thanks to Consumer Reports and my friends at Zingerman's.

Confident in the research I'd done, I decided on a De'Longhi espresso machine, a well-reviewed Capresso conical burr grinder (to get that fine, even grind necessary for a good espresso) and Bodum's double walled thermo-glasses.

(De'Longhi espresso machine and Bodum double wall thermo-glasses, 2.5 oz.)


These cups are probably the best part of the whole thing - made of two layers of light-as-air glass, they have a little rubber vent at the bottom to hold the pressure between the glass. This means you can fill with cold liquid with no condensation, or hot liquid and it won't burn your hands or break the glass. Truly a unique design, not to mention pretty to look at.

I grabbed a few other add-ons, like a good tamper and frothing pitcher, and even scored a dessert whip for that cafe-style whipped topping.**


The surprise didn't go quite according to plan, thanks to my trip to the hospital, but The Boyfriend was pleased non-the-less.

Finally on the mend, I made my move setting it up and getting it ready for our first cups.



For me: a double shot of espresso brewed with vanilla powder.

For The Boyfriend: a tall rice-milk mocha with whipped cream.

For dessert: Freshly steamed hot cocoa with home-made marshmallows.

Coffee and hot cocoa whenever we want? Yes, please! Will it ruin our weekends at Zingerman's? I think not - we have to get the beans from somewhere, after all.



(You know you want some...)


Sitting down with a cup of coffee, on a weekday, with no work... something about this makes me feel inspired, like when you walk into a bookstore/coffee shop and sit down feeling important and worldly.
This, in combination with having been in the hospital for five days and now realizing that the year is coming to an end, has set my mind turning.

I think Chris Guillebeau of The Art Of Non-Conformity (one of my favorite bloggers) has a pretty good approach to evaluating things when resolving one year and beginning another.

The basics of his method are to look back on the year and pinpoint the things that went well, the things that went poorly, or the things that fell by the way-side and didn't get done at all. Then to look to the future, and list not only the long term goals but what to focus on in the shorter term, and what feels most important for the coming year.

Looking at things in such simplified terms is a great way to map out, very roughly, where the borders are. Looking ahead can seem like a vast expanse of what-if's and who-knows, but giving yourself check points along the way helps to define the edges of the path you want to take - strangely, I find this helpful even when I don't know what that path is.

Guillebeau surmises that this is the best way for him to live a life of purpose, but I think in a simplified form it can be useful just for getting a grasp of what you want, of wrapping your head around your goals enough to have leeway but still stay true to where you're heading. You don't need to know exactly what legacy you want to carve out for yourself, just a sense of your own values and what's important to you.

Using this basic outline as a starting point I can look back and see all the things that went well, and all the things that I had good intentions for that flopped. I think my biggest downfall for the year was my lack of physical fitness - something I really enjoy, but have been waylaid from due to unforeseen medical issues.
Realizing how much I missed being active, I can say pretty definitively that I want to focus more of my energy on that area this year. While I am a dog-walker and occasional runner/biker/hiker/etc., one of my favorite forms of whole-body fitness is Bikram Yoga - so that goes on the list for next year.

One of the things I can look back on and say I'm proud and pleased of is having started this blog, and being able to share myself with the world. I'm not interested in lime-lights and audiences, but the thought that my experiences might be relatable, might connect with someone, or might spark some kind of inspiration, makes the things I do so much more worthwhile. I'm not trying to fix the world of all its problems, but making a difference (even a small one) is what living is all about.
Taking into consideration what I've done so far, it's pretty clear to me that I'm only just beginning to get my feet in the stirrups and ride. So I wonder, where might I want to go with this? Do I want to direct my energy towards education, towards charity, towards health? Having a clear-minded look at things helps me to see myself as a vessel of possibilities, and something potentially more than I currently am.



These are just a couple examples of the things going through my head, of what's sketched out on the notebook in my lap.

My New Year's resolution this year is not to lose weight or read more books or become an athlete - I always want to do those things - it's to look at things more clearly, and with purpose. To savor the things that I love, and discard the things I can do without.

Making resolutions always seemed silly to me, with lots of big words and talk but no real plan of action, or even a reasonable chance of succeeding. This year I'm setting the bar where I can see it, within reach, because if this rung is close enough to grab than I can move on to the next.

As pointed out by The Boyfriend, I tend to set pretty high standards for myself. While I hate to admit it directly, I can see that I let myself down frequently. Recognizing this, I want to offer myself the same room for error that I would to anyone else. Without room to fail (and be forgiven), it can be hard to even try.


("Part of this beautiful world needs me, and I need it too. Although everything I give will be flawed and insufficient, I must give it anyway, and then I must give more." - Chris Guillebeau, The Tower)



For the first time I feel like I have a foundation to make root in, a place I can push off from, and the ability to take aim. I have a lot of growing to do, and with growth comes learning. This year has been full of lessons, and I'm sure that next year will be the same - I don't want to miss a single one.


Highlights from this year: The Boyfriend, this blog, surviving six months of illness, and discovering (again and again) that I don't have to force myself down a path that doesn't make me happy.

What about you? What's your plan of action, or resolution, for the New Year? What's your biggest success or highlight from this one? I'd love to hear your story in the comments!


___________________________________________________________

For more information on Chris Guillebeau's Annual Review, or to read some of his incredible travel/business blog, see: http://chrisguillebeau.com/3x5/how-to-conduct-your-own-annual-review/



**Note: I share the brands and links to the products to pre-empt the questions in the comments. I am not being paid or compensated in any way by any of the companies represented.
Lucky them for free advertising, but I will gladly throw them under the bus if I don't like their product.

A Holly Jolly Hospital Visit

"Season's Greetings and Tasty Treatings"


(Holiday spiced nuts with dried cherries)


The holidays are upon us! Are you ready?


Well, neither am I!


Because I like to bake my gifts (no, don't put the iPad in the oven!) I always leave things for the last minute so everything is as fresh as possible. I realize I'm not alone in my hap-hazard preparations, so I thought I'd share with you some of my go-to goodies for gifting...


This was the beginning of my holiday blog post. I spent the weekend making holiday treats, from jarfuls of hot cocoa and homemade marshmallows to spiced nuts and biscotti, all wrapped neat and tidy for friends and family. I even made pumpkin peanut-butter dog biscuits for all my four-legged buddies.

(Homemade peppermint snowflake marshmallows, and personalized Pumpkin & Peanut Butter dog biscuits)

Monday morning everything was finished, packed in tins and baskets, and mostly photographed. Then, instead of sitting down to write my holly-jolly heart out, I decided to collapse into a pile of shakes and quakes and rush myself to the ER. Well, not decided...

Having grown up with medically competent parents, and being fairly aware of my (usually healthy) body, I've always been the type of person who only sets foot in a hospital if I've broken a bone. But as stubborn as I am, it only took moments before was willing to forego my high-hope plans for the day and check myself into emergency.

That was Monday afternoon, and much of what I'm writing now is coming from a bed in the hospital, appealing to your sense of pity and hoping you'll forgive me for dropping off the face of the internet. What was wrong? I couldn't say. Was it getting better? Who knew. Would I be out for Christmas? I could only hope.

Pitiful enough, yet?


("One day we'll look back on this picture and laugh... hopefully." - The (always optimistic) Boyfriend)

Well, as it happens I am getting better, and five days of IV antibiotics, a spinal tap, surgery, and twenty some blood draws later, I had the wonderful gift of getting to go home for Christmas. Still recovering, but at least in the comfort of my own bed.


Although my appetite hasn't been much, having had the great pleasure of eating hospital food for the better part of the week has put me in the mood for good, simple, home cooking. To be fair, the meals I was given were better than expected, and even better than some restaurants I've seen, but after a few days I was getting pretty tired of the low-fat, low-sodium, over-cooked, instant-oatmeal feel of it all. Knowing the house would be sparse by the time I got home, when I was finally released (freedom!) The Boyfriend and I made a mad dash to the grocery store for something of substance.

First there were basics: fruit and yogurt, beets and salad, the things I knew my stomach could handle. Fortunately, The Boyfriend was thinking a little further in the future and grabbed a few other things, like onions, potatoes, and the like - things for making a meal.


The Boyfriend has a nice and simple way of  throwing together a quick sauce, pouring over noodles and veggies and topped with cheese, and then baking it in a casserole - whatever he feels like adding, he adds - and it's always awesome. Along those lines, he began by making a sauce with sauteed onions and garlic, green and black olives, a can of tomato sauce, and a healthy splash of balsamic vinegar.

(Optionally throwing in some finely chopped ham or bacon can add a nice punch of flavor to the sauce)

To this he also added maybe a quarter cup of cream sherry. I would never have guessed, but this added a depth of flavor so rich and unexpected it made the sauce feel very full and unique. If not cream sherry, red wine would probably come close.

Then, instead of pasta, he served the sauce over brown rice (easy on my stomach) and steamed carrots and potatoes, of course topping the whole thing with some fresh mozzarella cheese. The heat from the sauce made the cheese melty and gooey in no time, and finally it was time to sit down and EAT.



Mmm - warm, cozy, and made with love!



This week has been, to put it lightly, a set-back. However, the snow is falling, the pain is dissipating, and I am finally beginning to look towards the future with a sense of hope and purpose. Soon, things will return to normal.

I can only thank my lucky stars, and my incredible support system, for seeing me through. Especially to The Boyfriend for sticking with me every step of the way - modern medicine and higher-beings aside, he was (and continues to be) my guardian angel.

Next up is to make a big batch of "thank-you-for-the-time-off" cookies for The Boyfriend's boss!

Thank you, thank you, thank you, all.


Happy(er) holidays,

~Willow



Thank you mom, dad, Kennan, Brian, Lee, and thank you to St. Joseph's Mercy Hospital for the incredible care. Thank you, Mark. You have my endless gratitude.

Spicy Peanut Sauce - it's what's for dinner

(Linguini and broccoli with spicy peanut sauce - recipe in post)



I was so excited the other night when The Boyfriend requested I make noodles and peanut sauce - I love peanut sauce! I love noodles!

I've made peanut sauce I don't know how many times, and each a little different. Sometimes plain, sometimes spicy - from adding an Asian twist with some sesame oil, to a touch of Thai with coconut milk and sriracha. It all depends on what I have on hand, and what application I'm using it for... because just as much as there is range in the recipes, there are different uses for it. From noodles and stir fry, to salads and summer rolls - and I love it all.

The Boyfriend had a recipe in mind from one of his cookbooks, and I was pleased to see that this one was yet another variation I hadn't tried - soon, I will be the guru of all peanut sauces!

Before I go into the specifics of this particular recipe, let me lay out my knowledge. While the exact ingredients may vary, they all go something like this:

1 part peanut butter (usually smooth)
1/2 - 1 1/2 parts liquid (water, milk, coconut milk)
Soy sauce, tamari, and sometimes vinegar
Garlic, ginger, or green onion
and optionally, cayenne or sriracha for spice to taste.

The thing this recipe called for that I wasn't familiar with was molasses - and there was no way I was leaving it out just because it was something new!

The sweetness, in combination with the vinegar, did make this sauce unique. At first I was a little uncertain about it, but as the sauce warmed through it mellowed into one rich experience. If you aren't a fan of peanut sauces to begin with, this one will by no means change your mind. It isn't the end-all be-all of peanut sauces, and I won't go preaching its name to the heavens. BUT. For the lover of all things peanuty, this sauce is definitely another keeper to add to the repertoire!



Peanut Sauce with Linguini and Broccoli
(Sauce recipe from The Enchanted Broccoli Forest)

For the pasta:

1/2 lb. linguini (use what you like, I chose whole-wheat)
2 large heads of broccoli, cut into florets
2-3 cloves garlic, minced
1 TBSP canola or peanut oil
2 TBSP tamari or soy sauce
1 tsp. ginger powder (or 1/2 tsp. freshly grated ginger)
Salt

Optional: Tofu or other protein

For the sauce:

1/2 cup natural peanut butter
1/4-1/2 cup hot water
1/4 cup apple cider vinegar
2 TBSP tamari or soy sauce
2 TBSP molasses
1/4-1/2 tsp. cayenne pepper (to taste)

Optional: chopped peanuts and scallions, for garnish

Method:

In a large pot bring water to a boil and salt heavily. Cook noodles until al-dente, drain, and set aside.
In a wok or pan over medium-high heat, add 1 TBSP oil and let heat until glistening. Add broccoli florets and give the pan a shake or a stir. Let cook 1-2 minutes. Add garlic and ginger, then pour in tamari and stir until mostly evaporated. Remove broccoli from pan while still bright green and slightly crisp. Set aside.
(If adding tofu or the like, begin cooking the protein over medium-high heat before the broccoli, then add the broccoli and cook as directed.)

For the sauce:
In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine.
Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.

Toss noodles and broccoli in the sauce, and garnish with chopped peanuts and scallions.

Serve.




Dinner doesn't get much easier than that!

Gluten-Free Pumpkin Gnocchi with Creamy Brown Butter Sage Sauce

(Pumpkin gnocchi with brown butter sage sauce and garnished with salty roasted pumpkin seeds - recipe in post)



Am I the only one with pie pumpkins left? Maybe I over-did it a little when I stocked up over Thanksgiving. Now I'm trying to find ways to use them before they go rotten besides pureeing and freezing them for later - fresh is best, and all.



Of course, the hardest part about deciding how to use them is all the possibilities: pumpkin pancakes, pumpkin muffins, pumpkin cinnabuns, pumpkin pudding, I could go on for ages. Right now, though, I'm just not feeling the desserts, so that narrows things down.

What about pumpkin soup, then? Pumpkin chili? Maybe oven roasted pumpkin fries, like sweet potato fries... Pumpkin risotto, perhaps? Okay, so maybe it doesn't narrow things down that much.

Finally I settled on pumpkin gnocchi. Original? No. Tasty? Yes. *Shrugs* what can I say, I go where the stomach tells me.

If you aren't familiar with gnocchi, it's a type of pasta-like dumpling. Soft little pillows most often made with potatoes, squash, or ricotta cheese, and dressed in sauces anywhere from classic tomato to cream. They're quick and fairly simple to prepare, and can be made ahead and frozen for a later date, making them perfect for busy week-night dinners.



As is my routine, I looked over a few recipes before picking and choosing the direction I wanted to go. The recipe I most closely adapted from, and would love to try replicating word for word, is Foodie Crush's pumpkin gnocchi with sage, hazelnut and brown butter sauce. This looks divine, but after deciding to incorporate a few different elements and realizing that I didn't have any hazelnuts, I ended up making my own variation.


The recipe calls for pumpkin puree, which I must emphasize is best when home-made. See "Pumpkin Puree two ways, and neither are from a can" for some basic ways to make your own, or do what I did this time and abandon all norms and traditions.

Knowing that my pumpkin was going into a savory dish, I decided to sear it in a pan, lightly charring the outside and drawing out a different side of the pumpkin flavor.

I cut my pumpkin into half inch cubes, small enough to offer lots of surface area and also a quick cooking time, then tossed it with lots of salt and cracked black pepper.

I threw the chunks (in two batches) into a rippling hot skillet with a couple tablespoons of canola oil and let them cook, giving them a shake every few minutes, until browned on the outside and soft most of the way through. Then I added about a 1/4 cup water and covered the pan with a lid to let them steam the rest of the way through, killing the heat. Once all the water had dissipated, I took my potato masher to the pumpkin and called it done.

Off to a good start already. Then I added some butter and an egg yolk before mixing in my flour. I decided instead of using regular all-purpose flour that I'd use the gluten-free flour mix I made the other day. After all, I wanted to know how it performs in different applications, and gnocchi is a very delicate test of its abilities.

I rolled the dough into long ropes, then cut them into small segments. Not having a gnocchi board, I rolled each piece along the tines of a fork to create the traditional grooves.

Gnocchi is designed with little ridges to help hold on to sauces, so while the grooves aren't necessary it's an extra step I was willing to take.

Once all the gnocchi was cut and rolled, I started a pot of heavily salted water to boil.
In the meantime, I took fresh leaves of sage, rolled them into a cylinder, and then cut into strips.

The confetti of sage turned full-flavored and crispy in the brown butter sauce - then I added a splash of cream to thicken it up before tossing in the gnocchi.

I garnished the dish with salty roasted pumpkin seeds for a little texture, and to bring the pumpkin theme full-circle.



Served in little pumpkin bowls, this dish was eye candy just as much as it was hearty and filling.


My only wish - something I am often disappointed by with gnocchi, so it might just be me - is for the pumpkin flavor to shine a little more. Still, whether 'pumpkiny' enough or not, it was delicious - if you're a fan of gnocchi, you'll be a fan of this recipe.



Pumpkin Gnocchi with Creamy Brown Butter Sage Sauce
(Adapted from Foodie Crush)
Serves four

For the gnocchi:

1 Cup pumpkin puree (fresh or canned)
1 1/2 - 2 cups flour (I used gluten-free with near perfect results)
1 TBSP unsalted butter
1 large egg yolk
1/4 tsp. salt
1/4 tsp. nutmeg (fresh if possible)
Fresh cracked pepper

For the sauce:

4 TBSP unsalted butter
1/4 cup fresh sage leaves, sliced, chopped, or torn
1 cup whole milk or cream
Salt and pepper to taste

Optional: Parmesan or Pecorino cheese, grated

Optional: Roasted pumpkin seeds or toasted nuts to garnish

Method:

For the gnocchi:

In a pot or pan, reduce pumpkin puree over medium-low heat until thickened. Turn off heat and add butter, stirring until melted. Once the mixture has cooled slightly, mix in the salt, pepper, nutmeg, and egg yolk.
Add 1 1/2 cups flour and fold in with a rubber spatula. Add more flour 1-2 TBSP at a time, until the dough is just barely not sticky. The amount of flour you'll need will depend greatly on what type of flour you use, and how wet your puree is. If necessary, rub hands with flour to make the dough easier to work with.
Break off a chunk of dough and roll it into a ball, then roll the ball into a long rope about 1/2 - 3/4 inch thick. Cut the rope into 1/2 - 3/4 inch pieces, then roll the pieces on a gnocchi board or along the tines of a fork to create ridges. Repeat with the rest of the dough.
Set gnocchi aside, and bring a large pot of water to a boil. Salt the water liberally, so that it tastes like the sea.
Cook gnocchi in batches, not over-crowding the pot, until they float to the surface. Depending on the size of the gnocchi, this will only take 1 - 2 minutes. Remove gnocchi to a bowl with a slotted spoon or strainer.
(Note: Uncooked gnocchi can be tossed lightly in flour, bagged, and frozen for later use.)

For the sauce:

Melt butter over medium-low heat and cook, stirring occasionally, until slightly darkened in color. Add the sage and cook for another minute or two.
Pour in the milk or cream, and stir often until reduced to desired thickness.
Season to taste with salt and pepper.

Toss gnocchi in sauce, and add cheese if using.
Garnish with freshly roasted pumpkin seeds or chopped toasted nuts, and enjoy!

Peppermint Iced Sugar Cookies & Homemade Gluten-Free Flour - Holiday treats for the gluten-impaired

(Gluten-free/vegan peppermint iced sugar cookies, recipe in post)



Forgive the poor photo quality. You'll just have to trust me when I say these were some tasty cookies.



I realized the other day that I couldn't let the holidays pass without at least giving a mention to the most common of treats: the cookie. Everywhere I look people are sharing their recipes and ideas about how to festivize the dessert tray this season, and while I'm not one to conform, I'd be amiss not to join in.

And yet, with the blogosphere already an overflow of holiday treats and goodies, it's hard not to feel awash in the sea of already amazing recipes. In looking for some inspiration, I was quickly overwhelmed -- where could I find the ground to stand on to share my own ideas?

First, I decided to abandon the internet. *Gasp*

My cookie-making know-how is decent enough, so recipes be damned!

Second, I decided that rather than (just) share with you another recipe for sugar cookies, I would make them vegan and gluten-free. As I've said before, the holidays can get a little tricky for those with allergies or dietary concerns, and while I don't have a restricted diet myself (read: food? I'll eat it!) I know and respect many who do.

Now that I had a plan in mind, I went ahead and got started.


In making the cookies gluten-free, it was important to me that I make the flour mix myself. You can buy 'all-purpose' gluten-free flour mixes in the store, which there's nothing wrong with and, in fact, may be more economical than making your own... but I still wanted to do it from scratch to have a better understanding of the ratio of the different flours, and to be able to play with them once I have a little more experience.

I used some notes I had taken awhile back from this book for inspiration in making my mix, plus I looked up a few tips about using xanthan or guar gum. In wheat flour, gluten helps to bind and hold things together - it's what makes chewiness possible, and the holes in bread. Xanthan gum or guar gum are often used as thickening agents, but also work very well in replicating glutens.

This is what I came up with:

Gluten-Free 'All-Purpose' Flour Mix
(Loosely adapted from The Food Allergy News Cookbook)

1 cup white or brown rice flour
1 cup garbanzo or fava bean flour, or both as they're often sold as a mix (or: soy, coconut, or potato flour - almond or other nut flour will work as well, but may have slightly heavier, more whole-wheat like, results)
1 1/2 cups potato starch (this is a fine powder like corn starch, not flour)
1/2 cup corn starch
2 tsp. xanthan or guar gum (or 1/2 tsp. per cup of flour mix. If using flour to make yeasted recipes such as bread, add 1/2 tsp. more to the recipe per cup of flour used)

Method:


The method in which you measure your ingredients matters greatly and I am sorry to say I didn't take the time to measure in grams or ounces to be more precise. (See update)*
Rather than scooping your flours with a cup measure and packing the top flat, I suggest pouring (or lightly scooping) the flour into a large glass measuring cup and shaking/tapping it to level the surface and read the amount. Once all the ingredients are combined they may settle or tamp down to being up to a half cup less than originally measured, so note that while this recipe calls for four cups of powder, the final amount when measured for recipes may only be 3 1/2 cups.

Thoroughly sift or whisk together all ingredients. Store in an airtight container for up to one year.

Note: The Food Allergy's book recommends baking the flour at 25f. below the called for oven temperature. I followed this advice with good results.


*Update, 10/25/12: After making this mix over and over again (yes, it's that good!) I finally got around to measuring the flours by weight.
1 cup brown rice flour = ~ 130g.
1 cup garbanzo/fava bean flour = ~ 130g. (I have been substituting this with coconut flour for a sweeter flavor, or quinoa flour for the nutrition. Either of these are also ~ 130g. per cup)
1 1/2 cups potato starch ~ 195g.
1/2 cup corn starch = ~ 65g.
2 tsp. xanthan gum = ~ 5g.




(For this batch in the photo I used almond flour, hense the almonds, but would recommend using garbanzo/fava bean flour to avoid any nut allergies)

Not only is this mix great for personal use, but it would make an incredible gift for anyone you know with a gluten-free diet!


In making the cookies, the mix of flours worked flawlessly. It acted exactly as I would expect had I used regular wheat flour, rising slightly but not too much, and spreading very little.
The finished result was tender in the middle with lightly crispy edges, and no one would ever have guessed they were not only gluten-free, but vegan.


Peppermint Iced Sugar Cookies
Vegan and gluten-free

3 Cups gluten-free flour mix (homemade or store-bought)
1 tsp. baking powder
1/8th tsp. salt
1 cup lactose-free margarine
1 1/4 cups sugar
1 flax egg (1 TBSP flax seed meal and 3 TBSP water, combined and set aside to thicken for five minutes) or other egg substitute
1 TBSP "milk" (soy, almond, rice...)
1/2 tsp. vanilla extract
1/2 tsp. almond extract (or other extract, or more vanilla)

For the icing:
2 cup powdered sugar
1/2 - 1 tsp. peppermint extract, according to taste (or other flavor extract)
1/2 tsp. vanilla extract (omit for a whiter frosting)
3-4 TBSP "milk" (as needed to get the consistency you want)
Food coloring as desired

(Note: of course, you could throw in a little cocoa powder to the cookies and or the icing, if you were feeling naughty.)

Method:

Stir together flour, baking powder, and salt, and set aside.

In a large bowl, cream together margarine and sugar. Add the flax egg, "milk" and extracts. With the mixer on low speed, pour in the flour and mix until all dry spots are gone.
Cover with a sheet of plastic wrap and refrigerate for one hour, or overnight.

When ready to bake, preheat oven to 350f.
Roll dough to 1/4-1/2 inch thickness, and cut into desired shapes. Space about 1/2 inch apart on a parchment lined baking sheet, and bake on the middle rack for 8-10 minutes, rotating half way through.
Let set 3-4 minutes before transferring to a wire rack to finish cooling.

For the icing:
Stir together all ingredients, adding "milk" slowly until the desired consistency is reached. Keep in mind that any food colorings will thin the mixture, so keep it on the thick side if you plan on adding any.
Stir in food coloring, leaving swirls if you wish.

Once cookies are completely cool, decorate however you like with icing, sprinkles, and the like.



These cookies turned out so good I was eating them as they came out of the oven. Did I care that the icing was melting all over the hot cookies? No. By the time I had finished making them, I had eaten so many that I felt like Santa Clause. And let me tell you, it was no 'bowl full of jelly', either.
Fortunately, passing out into a sugar-coma cures all. I imagine that's what Santa is doing the rest of the year - recovering. It just wouldn't be a good ol' American holiday without over-indulgence, would it?

The only thing I might change, next time, would be to replace the 'flax egg' with a different egg substitute, such as a few TBSP of applesauce, or apricot jam. Flax is my go-to substitute, and works wonderfully without altering the flavor much, but in the case of something as delicate as sugar cookies I would opt for something sweeter in the future.

Still - what could be sweeter than cookies that anyone can enjoy?

Curry Roasted Cauliflower and Chickpeas with garlic tahini sauce - cauliflower skeptics, be gone!

(Curry roasted cauliflower, crunchy oven roasted chickpeas, topped with roasted garlic tahini yogurt sauce and garnished with pomegranate jewels - recipe in post)




This may scare some of you, but I like cauliflower - I like it steamed and mashed into 'faux'tatoes, or blended into a warm and creamy soup, or even raw atop my salads. No, my mother never had to force me to eat my veggies. But, to those who don't consider themselves a fan of the florets, I say to you this: you've never had cauliflower like this.

Roasting cauliflower in the oven is brilliant, because in many other forms of cooking it tends to go from raw to mush with little space between. The flavor is mild, and great for picking up seasoning, but since it's made mostly of water there's little room to absorb such flavors when steamed or boiled. Roasting, however, solves both of these issues.






I was inspired to make this after having a similar dish as an appetizer at a little Middle Eastern restaurant a few nights ago - I'd never tried roasted cauliflower, but was so impressed I immediately went home to make it for myself.

Another little element I stole from the restaurant's dish was to use pomegranate seeds for garnish. It seemed like a strange addition to the Indian flavors on the plate, but as it turned out the bright pop of flavor (and color) worked beautifully with everything.



Roasting garbanzo beans (chickpeas) is a simple trick that turns the little legumes into crunchy, nutty snackables. I thought the contrast of texture would be a nice addition to the dish, but lightly toasted slivered almonds would be nice as well.




With the chickpeas and the cauliflower alike the flavor possibilities huge, all depending on whatever seasonings you feel like shaking in, but sometimes I just can't get enough of curry. Feel free to play with these recipes to suit your taste.

A fun twist on this would be to use orange or purple cauliflower. In recipes that call for steaming and mashing, the colored cauliflowers tend to get washed out and end up just looking grey and unappetizing, but in this application I think they would add a wonderfully vibrant burst of color - unfortunately, this time of year, all I could find was regular white. Still, the seasoning and roasting adds a nice warmth to the dish.


Besides being pretty to look at, this dish is easy to make, delicious to eat, and healthy to boot. Here's what I threw together:

Curry Roasted Cauliflower and Chickpeas with Garlic Tahini Sauce

Makes 3-4 servings, depending on the size of your cauliflower

Roasted chickpeas

15 oz. cooked, or 1 can drained, garbanzo beans (chickpeas)

1 TBSP olive oil

1 TBSP maple syrup

1 tsp. curry powder

1/8th tsp. cayenne powder

Pinch of salt

Method:

Preheat oven to 375f.

Toss all ingredients in a bowl to combine, then spread in a single layer on a baking sheet. Roast on middle rack for 40-50 minutes, or until nutty and crunchy.

Remove from oven and serve as is, over salad, or set aside for the rest of this dish.

Curry roasted cauliflower

1 head cauliflower (white, orange, or purple)

2 TBSP olive oil

2 tsp. curry powder

1 tsp. ground cumin

Salt and pepper to taste

Method:

Preheat oven to 425f.

Cut cauliflower into florets and add to a large bowl. Toss with olive oil, and then with spices and seasoning, to coat thoroughly.

Spread florets onto a baking sheet, making room between them so they roast, not steam.

Place on the middle rack of the oven and cook 30-40 minutes, or until tender and the edges have darkened, shaking the pan or stirring once or twice during cooking.

Remove from oven and serve as is, or set aside to use in the rest of this dish.

Garlic Tahini Sauce

(Note: to make the dish vegan, substitute this with hummus)

1/4 cup tahini (sesame seed paste)

1/4 cup plain yogurt (regular or Greek)

1/2 lemon, juiced

2-3 cloves garlic, minced or roasted and mashed

1/4 tsp. salt

3 TBSP fresh mint, parsley, or cilantro - chopped, plus extra for garnish

Optional: 2-4 TBSP water or milk

Method:

Stir together all ingredients except mint/parsley/cilantro, microwave for 10-15 seconds to loosen the mixture, then stir in fresh herbs.

Note: to make the sauce thinner and more dressing like, stir in water or milk until desired consistency is reached.

Combine Cauliflower and chickpeas in a bowl, and serve with a dollop of tahini sauce (or hummus), or keep the sauce on the side and use as a dip. Garnish with 1/4-1/2 cup pomegranate seeds.

Enjoy!

Not Your Mother's Baked Mac and Cheese - My Mother's!

(Baked macaroni and cheese with a wedge of freshly baked olive bread, recipes in post)

When The Parent's first met The Boyfriend, this was the meal they made. I already knew it to be a crowd pleaser and one of my own favorites, but I still wondered whether or not it would impress. Well, it did - The Boyfriend raved for days afterwards, and I made a mental note of it.
Multiple times since then I've planned to make this as a surprise for him, but every time my intentions have been thwarted by him conveniently choosing to eat mac and cheese the day before. But not this time! Ha!




I have to admit that, in general, I tend to prefer stove-top macaroni and cheese, whether it be homemade or from a box (yeah, you heard it. Mac and cheese is good stuff no matter how you make it, and there is just no way to replicate that strange, powdered-cheese taste!). However, The Mom has always made what I consider to be the best baked macaroni around - no, it isn't anything fancy, like gruyere cheese and caramelized onions (which I do have a recipe for, and is delicious) - it's just good, cheesy, wonderfulness that somehow fails to come through in many other baked recipes.


One of my favorite parts, and arguably the best part of any baked macaroni, is the crusty top. While you could just crank up the broiler for the last few minutes of baking to bubble the cheese, The Mom always likes to crush up some thin-cut potato chips and sprinkle them generously over the top. In the last stretch of cooking, these turn golden brown and become a wonderful crunchy contrast to the rest of the gooey goodness.




When I'm making macaroni on the stove I usually like to add some frozen peas, or corn - which, if you've never tried it, is a must. (Other macaroni tips include: using a dollop of yogurt instead of the milk called for to make a creamier cheese sauce with a bit of tang. Stay tuned, I'm here all week).
In the same spirit as my macaroni and peas (or corn), The Boyfriend usually adds a handful of sliced green olives to his. While I wasn't interested in tinkering with The Mom's already amazing recipe, I did want to keep that element as part of the meal, and decided the best way to do it was to bake a couple rustic loaves of olive bread to go with.



Mmm, olive bread...


In keeping with the tradition of the recipe, I used Black Diamond aged sharp white cheddar cheese - this stuff is good on its own, but somehow great in this dish. Maybe it's nostalgia, but it just had to be in there.
While that was my primary cheese, I did decide to amp things up a little by adding a touch of one of my own favorites: Kerry Gold. I've been a fan of their Irish butter for a long time, which is softer and sweeter than most, but have only recently discovered the wonders of their cheeses. They make a few different cheddars of varying age, and although I haven't tried very many of their assortment I've found that I like their Dubliner and Killaree quite a lot. I'm not generally a huge cheese fanatic, but I'm definitely excited to try their other cheeses, like their Whiskey Cheddar and their Red Leicester...
I should really be getting paid for this.

In making this mac and cheese, or any mac and cheese, I can only suggest you use a cheese you personally enjoy. Yes, there are cheeses with exceptional meltability or other favorable qualities, but most important is that it suits your pallet. All I can say is that I recommend a sharp white cheddar for this particular bake.


Now, let's Mac it up:

The Mother's Baked Macaroni and Cheese
(Loosely adapted from Betty Crocker)
Makes 4 hefty servings. Maybe 8 normal person servings, but we don't like them.

1 box elbow macaroni
1 lb. cheddar cheese (we always use sharp, white)
1 small onion, or 1/2 large, chopped fine
4 TBSP butter
4 TBSP flour
1 cup milk
1/4 tsp. salt (plus lots for seasoning the pasta water)
1/4 tsp. heaping dry mustard powder
Fresh cracked pepper to taste
3/4-1 cup crushed potato chips (optional, but recommended)

Method:

Preheat oven to 375f

In a large pot, bring water to a boil and add a handful of sea salt. Add noodles, and cook until just barely al-dente. Remember, they'll finish cooking in the oven.
Drain noodles and set them aside.
Dry out the pot and return it to low heat. Add the butter and let it start melting, then add the flour, 1/4 tsp. salt, and a few grinds of black pepper. Stir for about a minute, letting it bubble and froth, then add the milk. Increase heat to bring the milk to a boil, and stir for one minute to thicken. Reduce heat back to low.
Stirring constantly, add in the mustard powder and the cheese, one handful at a time, until completely melted and smooth. This will take a few minutes, but have faith - all the lumps will disappear.
Mix in the noodles and chopped onion, and stir to coat everything evenly. Pour macaroni into a lidded casserole dish and bake, lid on, for 30 minutes.
After a half hour of baking, remove the lid and sprinkle crushed potato chips evenly over the top. Continue to bake for 10-15 minutes, or until chips are golden brown. (If not using chips, turn on broiler and bake 5-10 minutes or until bubbly and brown on top).
Remove from oven and let stand 10-15 minutes before digging in.


(Waiting... )

It sounds like a lot of food - an entire casserole dish, a whole box of noodles, a whole pound of cheese - but the recipe I'm giving you is only a half batch of what The Mom normally makes. Any leftovers are devoured the next morning with a few shakes of hot sauce. (Macaroni tip #2: is awesome with hot sauce).

This was delicious, as always, but somehow not quite as good as when The Mother makes it. Why? Because The Mother didn't make it. Then again, I suppose nothing is ever quite as good as when your parents make it for you. It's like they add fairy dust, or some kind of ju-ju magic to everything they cook. A mystery I have yet to solve.



Next up is the olive bread.

Rustic No-Knead Olive Loaf
(Adapted from Artisan Braed in Five Minutes a Day)
Makes for small, or two regular sized loaves

3 cups warm water (not hotter than 115f.)
1 1/2 TBSP instant yeast (or about two packets)
1 1/2 TBSP salt
1 cup whole wheat flour
5 1/2 cups all-purpose flour
cornmeal, or more flour, for dusting
1-2 cups olives, pitted and chopped - I used plain green, but use what you like (the recipe calls for 1 cup, but I plan to double that next time)

1 cup water, for baking

for brushing the loaves:
1/2 tsp. cornstarch
1/2 cup water

Method:

In a large bowl, sprinkle yeast over warm water. Let sit a few minutes while you gather the rest of the ingredients.
In a separate large bowl, combine flours and salt.
Add flour mixture to the yeast, and stir until just about all dryness is gone - it may seem too dry, but that's okay. You want it to look like a big shaggy mess.
Before letting the dough rest, take a moment to think about the size of the bowl it's in - the dough will double in size, so if your bowl isn't big enough to accomodate that, split the ball in half into another big bowl.
Cover bowl(s) loosely with plastic wrap and let sit at room temperature for about 2 hours - the dough will expand significantly, and then fall back some.
At this point you can use the dough, or refrigerate it in a lidded container for up to two weeks.

When you're ready to bake, divide the dough into either two large loaves or four small ones.
Split up the olives and knead the an equal portion into each loaf. I suggest handling the olives before kneading, so that the oils will keep the dough from sticking to your hands. Unfortunately, those same oils will keep the dough from sticking to the olives, which makes this step a little tricky. Just keep kneading as best you can, pressing the olives into the dough until they're fairly well distributed.
(I swear, I thought I was putting so  many olives into this bread using the amount originaly called for, but then the dough expanded in the oven and it's like there's hardly anything there. Will definitely double the olives next time.)
Once the olives are kneaded in, shape the dough into a ball or oblong shape. Thoroughly dust some sheets of parchment paper with flour or cornmeal - one sheet of parchment per loaf. Gently set the loaves onto the prepared parchment, and let rest for 1 hour, or until doubled in size.

Put a baking stone or cookie sheet onto the center rack of the oven, and on the rack below it place an empty baking dish. Preheat oven to 450f.

To make the cornstarch wash, whisk cornstarch with a small amount of water until smooth, then add in the rest of the 1/2 cup. Warm in the microwave for half a minute to a minute.
Once the oven is up to temp., brush the tops of the loaves with the cornstarch wash. Using a very sharp knife, make a slice or two in the top of each loaf in whatever patern you want.
Lift loaves individually by the edges of the parchment paper, and carefully carry them to the open oven. Slide the loaf from the parchment directly onto the hot stone or baking sheet.
Quickly pour one cup of water into the pan on the lower rack, careful of the steam, and close the oven door. Reduce heat to 400f. and bake for 30-40 minutes and the crust is firm and hollow sounding when tapped.
Remove from oven and let sit at least 30 minutes before slicing.





Surprise! Mac and cheese and olive bread! The Boyfriend was pleased, and I was victorious at last. *Grins*

Waffles, yeasted vs. unyeasted - no more waffling over waffles!

(My first step toward waffle enlightenment - Belgian Waffles, recipe in post)

"And in the morning, I'm making WAFFLES!" - Donkey, Shrek


This post has been a long time coming - ever since my Beer and Bacon Mancakes post, I knew I was making an unwritten promise to discuss waffles at a future date. Well, that future date has come.

I really enjoy waffles... No, that statement is incomplete: I really enjoy waffles when they're done well.

The last time I was at a Waffle House I was sorely disappointed by the thin, floppy thing that was delivered to my table. Like a pancake that had been pitched through the air and smacked by a hot tennis racket. I realize there are different preferences in terms of waffle fluffiness and density, but for the love of all that is syrupy, if I wanted a soft waffle I'd have ordered a pancake! And you call yourself a 'Waffle' House... *shakes head sadly*.


After getting together with The Dad to make waffles a few weekends ago, I realized it was time I did some testing to see if I couldn't come up with a good go-to recipe. Since that weekend I have tried five different variations, and still I feel there is room for improvement. I did land on a recipe I like, though, and will share my experiences here for the betterment of all who seek waffle enlightenment.



First of all, I have to comment as to the waffle maker - this is a huge part of making a good waffle. It has to be heavy, and heat quickly to achieve a high rise and a good, even exterior. A year ago I did a fair amount of research before purchasing a waffle iron I thought was a good buy, but still ended up saddened by the only so-so results.
Then along came The Boyfriend, who claimed to make delicious waffles every time with his Villaware waffle iron:



Which is not only solidly built, but heats in record time and produces golden waffles in about 90 seconds flat. Like most standard waffle irons, it has lights to indicate when it's up to temp. and when the waffle is done. And, unlike most, it has a handy setting control for how dark you want them. Fancy!
When I asked him how he had landed such a good waffle iron, he said it had been top rated on Consumer Reports - *skeptical* sounds like witchcraft, to me.

Looking around online I can't find the same waffle iron that The Boyfriend has, but Villaware does offer a flipping Belgian waffle iron which I presume works just as well if not better: http://www.villaware.com/Product.aspx?cid=456&pid=7922
A bit pricy when you consider the name-brand $25 irons, but trust me when I say you get what you pay for - a cheap waffle iron will have you well on your way to a plate full of grid-marked pancakes, and not much more.

This is the best waffle iron I've found so far (at least, in the range of non-professional prices), but it can't be the only one to produce a good waffle. If you love your waffle iron, please share the brand and what you like about it in the comments - it's about time a list be compiled!


Alright, so once you've got a waffle iron you trust, now it comes down to recipes.

There are a few common methods for achieving the light and fluffy, the tender, and the crunchy exterior. They are: A. Yeast, B. Whipped egg whites, and C. Straight up baking powder and baking soda.



I tried one recipe of each of these, and then played around with my favorite. I made a half batch of each, and kept all cooked waffles in a 200f. oven directly on the rack to keep them from getting soggy.
I judged the waffles on how tender they were inside, how crunchy on the outside, and taste. One of my primary tests was to hold the waffle above the plate with just a few fingers, to see how hefty it was and if it sagged.

This was the winner, weighing very little, tender inside but with a good crust, and zero sagginess:



This was the worst of the batches, being heavy, greasy, a little gummy inside, and nearly falling off my fingers floppy:




For the yeasted recipe I used the one presented in Shirley Corriher's CookWise (a book I've become quite enamored with), as it was what The Boyfriend already used and liked. He had already made minor adjustments, like playing with the amounts of yeast and butter, so I went with his very wise adaptation for these tests.
For the whipped egg white batch, and the baking powder/soda batch, I did some looking around before landing on two simple and fairly generic looking recipes, both of which had pretty good praise.


Let's start from worst to best, shall we?

#1: Those greasy floppy waffles pictured above? They were the ones with baking powder and soda, and no other leavening. This very pancake-batter technique is a much more American method, in contrast to the Belgian waffle.
I'll give them the benefit of the doubt and say they might have had a chance at decency if the butter were reduced significantly in the recipe - the greasiness definitely played a big part in what made them so unlikable. They didn't call for any more butter than the average recipe, however, so I'd be reluctant to give them a second chance.
Although they developed a decent color to the outside (probably because of a little more sugar in the recipe), there was no firmness to the exterior - even after sitting in the oven to dry out a little. Cutting into them with the edge of my fork I could tell they were spongy, and the flavor was bland despite the extra sweetener. On the plus side, The Dog enjoyed these very much!




#2 The egg white waffles.




A quick alternative to using yeast, whipped egg whites work to lighten the batter and add some crunch to the exterior.
These were light and tender inside, and crisp on the outside. I would happily make them again, although I personally find that getting out the mixer to whip egg whites is more effort than making the batter ahead of time, as is necessary for a yeasted waffle.
The other downside to this vs. the yeasted waffle, although this is entirely preferential, is the flavor. I like the character the yeast adds, and especially like that the batter can be made up to a few days in advance to increase the distinctness of this flavor.
Although waking up to beat some egg whites is always lots of fun, this recipe stayed my number two pick.



#3 Can you guess which one it is? It's the yeasted waffle!


(Belgian waffles, recipe in post)

This is traditionally how Belgian waffles are made, and what distinguishes them from any other kind of waffle. The yeast produces not only a depth of flavor, but a huge amount of rise to make the batter lighter and more tender inside.
A plus to using a yeasted recipe, in my opinion, is that the bulk or the recipe is made the night before - as long as planning a little ahead isn't an issue for you, this makes it quick and easy to wake up and turn out a batch of delicious waffles.
Making the batter even further ahead, or saving left over batter in the fridge for a few days, will lead to an enormous change in flavor which some may like or not like, depending on taste.

I found that some yeasted recipes called for the addition of a tiny amount of baking soda, or even to use whipped egg whites as well as the yeast. I tested my yeasted recipe with both, and found very little difference between the addition of baking soda vs. egg whites. I do think that a pinch of baking soda helps to stabilize the recipe slightly, though... maybe it's all in my head, but seeing as a pinch of powder is easy enough to manage on a groggy morning I go ahead and add it anyway.


After landing on a recipe I liked (the one The Boyfriend already knew he liked - thanks for letting me take things at my own pace), I went ahead and tried a few different variations.

As I said earlier, everyone has a difference preference of consistency - while The Boyfriend's definition of a good waffle is one that is light as air, others (like The Dad) may want something with a little more heft. There had to be a way to please everyone.

Since the batter for the featherweight yeasted waffles was so thin, my first inclination was to reduce the amount of liquid. I tried the batter with half the called for milk, only to find that this resulted in a very tough waffle. It was definitely heavy inside, but not in a good way.

Next I played around with the flour - would whole wheat flour do the trick, I wondered?


(Whole wheat v.s. all-purpose flour)

Although I would normally recommend using a mix of whole wheat and white flour, for the purposes of testing I went ahead and did 100% whole wheat, to really get a clear idea of the difference it would make.
Because whole wheat flour absorbs more liquid, I found that the batter was thicker than usual. Having already gone down that route and found the waffles to be tough, I increased the called for liquid by about 1/4 the amount called for, bringing the batter up to its normal consistency.

These turned out heavier than the all-purpose, but still tender inside and crisp on the outside - surprisingly so considering I hadn't used a mix of flours. I was pleased with this, and while the recipe worked perfectly with 100% whole wheat, in the future I would likely choose to mix flours for a more balanced flavor. I may even try doing a blend of buckwheat flour, as I find that flavor to be good in pancakes and a nice compliment to maple syrup.


(All-purpose on top, whole-wheat on the bottom)

I regret to say that this is where my testing came to an end... to put it lightly, I was getting a little sick of making waffles. I'm happy with all that I've learned, but I'm sure there's more for me to discover later on down the road.
Until then, however, I had a lot of waffles on my hands, which leads me to my next important topic of discussion: Toppings and fillings.



Of course, we all love our waffles with a bit of maple syrup, but for those who are a little more adventurous the possibilities truly are endless. Whether it be nuts or chocolate chips in the batter, or peanut butter and jelly on top; from fresh or frozen fruit and berries, to whipped cream, a dusting of powder sugar, or a drizzle of honey... your imagination is the limit!

One of my favorite ways to eat waffles, thanks to influence from The Mother, is to mash fresh strawberries and mix with plain yogurt and a few tablespoons of maple syrup.



This is my waffle heaven - what's yours? Let me know in the comments how you like to top your waffles!

_______________________________________

Tried and True: Yeasted Belgian Waffles
(Slightly adapted from Shirley Corriher, CookWise)
Serves 4-6

2 Cups all-purpose flour (or a mix of whole wheat, or buckwheat)
2 Cups whole milk or milk substitute, warm (if using 50/50 whole wheat flour, increase by 2 TBSP - if using 100% whole wheat, increase by 1/4 cup)
1/2 Cup water, warm (110-115f. - if the water is too hot it may inhibit bacteria growth, rather than promote it. I suggest an instant read thermometer)
2 tsp. active dry yeast powder
4 TBSP (or half a stick) unsalted butter, melted
1-2 tsp. sugar, depending on your preference
1 tsp. salt
2 large eggs
1/4 tsp. baking soda
Optional: 1/2 tsp. vanilla extract
Optional: 1/2 tsp. almond extract (or other flavor)
Optional: Any additional add-ins, such as nuts, chocolate chips, fruit, cinnamon or other spices, etc....


Method:

In a large bowl (bigger than you think you'll need, the yeast will expand) sprinkle the yeast over 1/2 cup warm water. After a minute or so, add the sugar. Let this sit for 5-10 minutes so the yeast can dissolve a little and start doing its thing.
Once the yeast has rested, add the melted butter, warm milk, flour, and salt. Mix thoroughly until smooth (a whisk works well, here).
Cover loosely with plastic wrap, or a clean towel, and let sit at room temp. overnight. If it's particularly hot the batter can be stored in the fridge. If making the waffle mix more than one night in advance, leave un-chilled for the first night and then store in the fridge for up to three more days.
When ready to use, preheat your waffle iron, and preheat oven to 200f.
Whisk eggs in a small bowl, then sprinkle in the baking soda and whisk to combine - be sure there are no lumps of baking soda remaining. Pour egg mixture into the batter and whisk until smooth.
Depending on your iron, you may need 1/2-1 cup batter per waffle. The batter will be very thin, so just pour into the center of your iron and let it spread. Cook according to manufacturer's instructions, or to desired done-ness.
Transfer finished waffles directly to the rack of the oven to keep warm and fresh until ready to be eaten.
Serve with your favorite toppings, or try my recipe for a yogurt fruit spread!


Yogurt Fruit Waffle (or pancake) Topping

1 Cup fresh strawberries
1 Cup plain yogurt (Greek or regular)
1/4-1/2 Cup maple syrup
1-2 TBSP Sugar (optional, depending on the ripeness of your berries)

Method:

Slice strawberries into a bowl, discarding the leafy bits. If berries are under-ripe, or not very sweet, sprinkle with a little sugar.
Mash berries with a dough blender or potato masher, either until mostly smooth or leaving some chunks - as you like it.
Serve as a dollop of yogurt, spoonful of berries, and drizzle of maple syrup, OR add yogurt and syrup to the berries and stir to combine.
Garnish with fresh fruit, and serve.



Good morning, Breakfast!