willandmegan

"Stuart rose from the ditch, climbed into his car, and started up the road that led toward the north…. As he peeked ahead into the great land that stretched before him, the way seemed long. But the sky was bright, and he somehow felt he was headed in the right direction." (from Stuart Little by E.B. White)


Leave a comment

Oatie Nib Cookie (Oatmeal and Roasted Cocao Nib Cookies)

DSC_0469

“Oatie Nib Cookies

– 22 Good Sized Crunches of Heaven-

I love oatmeal. I love a sweet treat. And goodness, I love texture. And suddenly, I had a revelation! Why not use our crunchy, unabashedly enticing leftover cocao nibs to add just the right crunch to cookies?! (Note to readers: before editing this blog I realized I accidently wrote ‘add just the right CRUNK to cookies. These are things no one ever knows).

And thus, the oatmeal nib cookie was born! Before we embark on the recipe (and I know, if you’re like me, you’re ignoring these first few paragraph babbles) but I wanted to give a quick blog to Dandelion Chocolate out in California. While working at a local coffee shop I had the pleasure of encountering these little bits of crunchy heaven. They were so good, Will and I ordered a bag and had it sent to us in the mail. I will spare you my pretending-to-be-super-cool-on-wordpress and quote Dandelion directly on the natural flavor attributes of the bean (and boy is there!), “Our Madagascar bar’s crazy fruit notes are present even straight from the bean, but here they show an acidic bite punctuating the nuttier undertones.” So, there ya have it. And it animates these cookies in a way that no amount of walnuts or raisans can!

Ingredients:

The Big Schtuff

2 cups of oatmeal (some say quick oats, some say regular. I used regular)DSC_0909

1/2 cup of Dandelion Chocolate Cocao Nibs

1 cup wheat flour and 1/2 cup all purpose (variations of this would turn out fine)

1/2 cup ground flax (or not. or more. but it gives you some Omega 3)

1/2 cup butter (that’s a giant stick of fat thrown in a bowl & melted in microwave)

1/4 cup honey (in place of 1/2 cup white sugar)

1 cup raw cane sugar (or brown)DSC_0908

2/4 cup applesauce

1 egg (or eggwhite? haven’t tried that yet)

1 cup peanut butter chips (or whatever you want)

The Not-So-Big Schtuff

1 teaspoon cinnamon

1 3/4 teaspoon vanilla (or however much you want it to taste like vanilla)

1/2 teaspoon of apple pie spice (which really means some clove or nutmeg or allspice or pumpin or or or)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Directions:DSC_0931

1- Preheat to 375 (I preheat to 389 because my oven hates me)

2- Grease a cookie sheet or use a super cool silpat

3- Big bowl for the dry stuff: oatmeal, flour, baking soda & powder, salt, flax, spices<–StirDSC_0930

4- Not as big bowl for the ‘wet’ stuff: butter, brown sugar, vanilla, honey, egg, applesauce<–Stir

5-Drop wet stuff into dry stuff and mix

6-Drop them on your baking sheet, however big you want (I made 12 1st round, 10 the second)

7-Service with Almond Milk.

8-Eat them all in one day.

Seriously, the best. I’m gonna fatten’ up William Head.

Cheers,

willandmegan

Advertisements


Leave a comment

Lemon Chili Chocolate Pasta

Image

The other night, I decided to dig out the pasta I had bought from my trip to Venice two summers ago. It had sat there, not for lack of want or even because it was a novelty, but because I could not figure out what to do with it. I mean, let’s be honest. If you read “Chocolate Pasta” what sauce comes to your mind?! Red sauce, gross. Alfredo, weird? Oil and butter, boring. So…apparently I needed two years to mull it over in my head. And then I just thought… spicy and sour! And it was delicious!

Ingredients

  • .5 pound of chocolate pasta (local stores/online/or use it as an excuse to travel to Venice!)
  • 2-3 tbs Butter
  • 1 lemon
  • Local and organic honey
  • 2 1/2 whole, dried chilis
  • 100% unsweetened natural cocoa powder (I use Scharffen Bergen)
  • Asparagus

Directions

  1. Bring water to a boil
  2. While water is heating up, start the base for sauce. Begin melting 2-3 tbs of butter in a pan.
  3. Slice 2 slices off of the lemon before using it for juice. Set aside to garnish dish for later.
  4. Combine 2 tbs honey, 1/4 cup of freshly squeezed lemon juice, and 2-3 tbs of honey.
  5. Warm up and mix. Take 1/2 dried chili and crunch between your fingers. Allow some (but not a lot) of the seeds to drop into the sauce. You will want more of the outside chili.
  6. Add some lemon zest from the squeezed lemon and a teaspoon of cocoa powder. Save some lemon zest to place on top of the dish.
  7. Mix and let sit for another 3 minutes.
  8. When the pasta is finished, place some sauce on the bottom of the plate. Add pasta to dish and sauce on top.
  9. Place 2 slices of lemon and 2 whole dried chilis on the side of the plate for garnish.
  10. Sprinkle some cocoa powder on top.
  11. Pair with some lightly steamed asparagus and enjoy!

Will and I decided it tastes like a spicy lemon head! Let us know what you think.

xoxo,

willandmegan

Image


Leave a comment

Herbaceous Hare Hoagie Recipe (Vegetarian *Spicy*)

This past Saturday Megan and I ventured out into the Western New York woodlands to traipse the trails of Letchworth State Park. We faced three miles of meandering footpaths. Compressed earth twisted and intertwined with gnarled tree roots and bone-dry shale stream beds. After a bit of uncertainty and an access road detour, our path lead to  a luxurious lean-to. To much of our excitement the solitary shanty came adorned with a picnic bench, fire-pit, complementary stashed moonshine (garnished with a dead beetle), and garment hanging nails.

After returning home today with a renewed appreciation for fresh vegetables, gas stoves and running water I threw together this recipe for vegetarians and fans of spicy cuisine.

You will need:  

1/2 large carrot

1/3 green pepper

1/4 large zucchini

2 slices of bread ( I used homemade honey-wheat)

3 leaves of romaine lettuce

2 tbs clover honey

2 tbs hummus

2 tbs habanero salsa (or your favorite)

1 tbs cooking oil or coconut oil etc.

 —————————————————————————————————————————————————————————

Step 1: Slice all your veggies into sandwich-size slivers.

Step 2: Coat your pan in a light amount of oil and turn on to medium-high heat.

Step 3: Lay out your veggies and grill evenly on both sides. (Cutting slices of equal width will ensure even cooking)

Step 4: Drizzle honey over veggies and add cracked pepper/any additional seasonings.

Step5: Toast both pieces of bread within the last minutes of grilling.

Step 6: Remove bread from toaster and using a butter knife apply spicy salsa, hummus and lettuce to your bread.

Step 7: Carefully remove all veggies from the pan with a spatula and distribute/stack evenly on bread.

Step 8: Put sandwich on a plate, cover and eat.

—————————————————————————————————————————————————————————

*Note* Almond milk or a cold summer wheat beer goes great with this sandwich as both beverages quell the spice. Enjoy!