Notes about Recipes in this book

• Chocolate chip-buckwheat-banana pancakes

  • bwhip on July 21, 2019

    These were interesting and different. Really tasty and relatively light and fluffy considering the lack of eggs. I made them with whole milk, and would like to try them with almond milk as well. I’ll definitely make these again.

• Chocolate snacking loaf

  • averythingcooks on January 03, 2020

    For my first try, I cut this in half to make 1 loaf which was easy except for the 5 large eggs .....which = 1 cup. I had also purchased extra large eggs for some Barefoot Contessa holiday recipes & discovered that 2 extra large eggs = 1/2 cup - problem solved. I baked it for around 67 minutes.......and then panicked and took it out. Once cooled , it is fudgy (maybe undercooked at the bottom? I refuse to consider that) and totally delicious !!

• Always-on vegetable soup

  • averythingcooks on September 27, 2020

    This recipe served as the inspiration for a great pot of vegetable noodle soup. I love a soup recipe that uses up fridge and pantry odds & ends. My mixed veg (added after the aromatics) included corn, some aging orange & yellow peppers, a couple of smallish Yukon golds and some frozen butternut squash cubes. I added a minced fresh cayenne chili, some chickpeas from the freezer and the end of a package of fine egg noodles. I now have a rich, broth based veggie laden soup with a lovely hit of background heat.

• A chocolate chip cookie for modern times

  • bwhip on February 27, 2020

    These turned out fantastic for us. Dough was kind of thick and crumbly compared to a more traditional cookie recipe, but the cookies were wonderful. Great flavor, with an excellent mix of crispy edges and soft center. Almond flour really made a difference here. Ratio of chocolate to dough was quite high, which didn't bother me at all. I chopped up Ghirardelli 70% bars for the chocolate. This could be my new favorite chocolate chip cookie recipe.

• Spicy vegetable stock

  • averythingcooks on August 24, 2019

    This is a nice, "richer" than usual veg stock. I used a "red chili paste" which is really hot! Not sure if that is what she actually meant by "red pepper paste". I packaged the stock in much smaller portions to use in spicier soups, chilli etc as I'm not sure it is suitable everywhere I would use stock.

• Good-with-everything pickled onions

  • KristenS on July 31, 2020

    These are good. Just what I was looking for. And the quantity is realistic, too -- one onion, not a couple pounds. Will definitely make again.