SALTED OATMEAL THUMBPRINT COOKIES WITH CHOCOLATE & TAHINI FILLING

Although tahini is usually paired with my weeknight hippie bowl, I was craving some new options.  After having one too many of these tahini cookies made by a friend, I decided to try my hand at a sweet & savory cookie.  This sesame seed paste is used in mostly savory recipes, including miso tahini dressing and your beloved hummus, but with the addition of chocolate, these flavors just seem to merge perfectly.  It’s my new favorite crowd-pleaser, and one of those recipes I can’t really keep around the house, if you know what I mean.  This sweet / salty / nutty combination just happens to be free of dairy and uses only natural sugars but I promise, you won't notice.  Best of both worlds? I think so.

SALTED OATMEAL THUMBPRINT COOKIES WITH CHOCOLATE & TAHINI FILLING (Gluten-free, dairy-free opt) Makes about 12 cookies

dough:

• 1 3/4 c gluten-free oats
• 1/2 cup almond meal
• 1 teaspoon sea salt
• 1/2 cup maple sugar (or regular/coconut/turbinado/etc sugar!)
• 1/3c + 2 tablespoons extra virgin coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup

filling:

• 2/3 cup bittersweet chocolate, chips or roughly chopped
• 1/4 cup tahini
• 1/4 teaspoon sea salt

Preheat oven to 350 degrees.  In a food processor, pulse the oats until gritty, but not yet flour.  Mix in a large bowl with almond meal, salt and maple sugar.  Stir in all the wet ingredients and mix with your hands to combine well.  Chill dough for 25 minutes.

Line a baking sheet with parchment paper.  Use about 2 tablespoons of dough per cookie.  Shape into a disk and press your thumb into the center to make an imprint.  Continue until all cookies are finished.  Bake for 15-17 minutes or until golden brown around the edges and firm to the touch.  Press into the centers of the cookies again to reinforce the the dent.   Let cool for 10 minutes.

For filling:  Double-broil the chocolate chips, tahini and sea salt over medium heat, stirring to help the melting process.  Once mixture is smooth, let cool for 10 minutes.  Then, fill each cookie with a teaspoon or two of filling.  Continue until all cookies are filled, then sprinkle sea salt over top and let cool (filling will set).  Eat immediately for an extra-gooey cookie.

MINI MAPLE SPICED DOUGHNUTS WITH MOLASSES GLAZE (Gluten & dairy-free)

I think it’s safe to say Summer is officially over.  It’s  just a little too cold at night for a t-shirt & naturally I’m craving anything spiced. These mini doughnuts are my first transitional treat into the flavors of Fall.  Now that we can all use our ovens happily without resenting it, I think it's time to get baking.  Most of my Summer was spent off-the-oven-grid, making simple salads and avoiding overheating my tiny apartment.  I'm easing into it this time as I know we'll have many (MANY!) months of roasted vegetables, winter squash and soups.  So, for now, something a little spiced for the changing of seasons.

Maple SPICED Doughnuts WITH MOLASSES GLAZE (gluten-free, dairy-free) makes 12 mini doughnuts

• 1 cup almond flour
• 1/2 cup sorghum flour 
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup maple syrup
• 6 tablespoons extra-virgin coconut oil (liquified)
• 2 teaspoons vanilla extract
• 3 tablespoons freshly grated ginger or 1 teaspoon ground ginger
• 3 large eggs

Maple Molasses Glaze:

• 1 cup confectioners sugar
• 2 tablespoons almond milk (or other non-dairy milk)
• 2 tablespoons molasses
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• A sprinkle of cinnamon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first 8 ingredients.  In a separate mixing bowl, mix together maple syrup, eggs, vanilla, ginger & coconut oil.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan (I used this one).  Fill each one until it’s flush with the top of the pan, but does not come above it (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make two batches of mini doughnuts.

To make the glaze: add confectioners sugar to a small mixing bowl & whisk until smooth without lumps.  Then, add almond milk, molasses, maple, vanilla & cinnamon.  Whisk until smooth & thick.  If the glaze is too thin, add more sugar & if too thick, add more milk.  Once desired consistency, dip each doughnut in and let the excess drip off.  Continue until all doughnuts are glazed.  Serve & eat immediately!

BLACK SESAME ICE CREAM

I've always found myself feeling a little like an outsider when it comes to defining my own "food philosophy."  I seem to  end up in a sweet spot between wholesome/health-inspired/allergen-free cooking and a more classical, technique-driven (and probably sugar-laden) sense of cooking.  

I generally respond to extremes - those who throw themselves into what they do with complete abandon.  I'm inspired by someone like Amy Chaplin as much as I'm inspired by the decadent-driven ways of Nigella Lawson.  As much as I appreciate what might be the thing that sets me apart, it often leaves me feeling like I'm in a neither-nor world.  Not quite fitting in on either side of the pond.

I barely adapted this amazing recipe to make the most decadent, dairy-filled ice cream ever.  In celebration of extremes, heavy cream and in betweens.

DECADENT BLACK SESAME ICE CREAM (Serves 4-6) GLUTEN-FREE

ADAPTED FROM JUST ONE COOKBOOK

• 1/4 cup black sesame seeds, divided
• 5 tablespoons honey, divided
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar
• 1/4 teaspoon sea salt
• 600ml heavy cream
• Flaky sea salt, for serving

First, toast your sesame seeds - add to a skillet over medium heat.  Stirring constantly, toast until they smell nutty and being making a crackling sound.  Remove from heat and let cool.

In a food processor, add 3 tablespoons of sesame seeds and pulse until they begin to breakdown into a gritty paste.  Add 3 tablespoons honey and pulse until smooth.

In a medium mixing bowl, whisk together egg yolks, sea salt, 2T honey, vanilla, sugar, sesame paste and reserved whole sesame seeds. 

In a small saucepan, heat cream until hot, but not boiling.  Slowly whisk the cream into the sesame mixture in a continuous, thin stream until well combined and smooth.  

Put mixture back onto stovetop over medium-medium high heat until the custard reached 175 degrees.  Then, remove from heat and add to a mixing bowl.  I will often add the bowl to an ice bath to cool it down quicker, or you can let the mixture come to room temperature.  

Chill in the fridge for 4-6 hours or until well-chilled.  Add to an ice cream maker and churn for 25 minutes.  Add to a baking dish or loaf pan covered with foil and chill two hours for the best texture.  I love to serve this ice cream with another sprinkle of black sesame seeds and flaky sea salt.

*The beautiful bowl used in this post is made by HENRY STREET STUDIO

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