'Cause I'm all caught up in your sweet smile...

Apricot Pistachio Oatmeal Bread

Maple Pecan Streusel Bread

Today I have two sweet treats for autumn; both embrace warm flavors, texture from pecans and pistachios, and aromas that will transform your home into a fall fantasy. First, apricot pistachio oatmeal cookies, these delicious morsels embody warm cinnamon, sweet apricots, and buttery pistachios while creating a cookie that can be eaten for breakfast, served with an afternoon cup of tea, or after dinner with coffee. You could swap out the apricots for cranberries for a festive Christmas cookie. The second recipe, maple pecan streusel bread, has just moved into the number one spot in my book for fall sweet bread. As much as I cherish pumpkin bread, this was an unexpected and delightful change. The maple adds enough sweetness without being overpowering, and you may choose any kind of nut that you like (when I think of fall I frequently turn to pecans). This treat also contains a streusel layer in the center of the bread, that when baked flows throughout the entire loaf. By using Greek yogurt in the bread it keeps the recipe on the lighter side, while remaining incredibly moist. If you are in need of a fall hostess gift either of these would be charming. Apple cider, a warm blanket, a good book, and these sweet treats are the makings of a lovely afternoon.

Apricot Pistachio Oatmeal Cookies

Ingredients:

1 cup old-fashioned rolled oats (not quick-cooking)

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 to 1 teaspoon ground cinnamon, to taste

Few grates of fresh nutmeg (optional)

1/4 teaspoon salt

4 tablespoons (1/4 cup) unsalted butter, room temperature

3/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla

1/2 cup chopped pistachios

3/4 cup chopped dried apricots

Preheat oven to 350 degrees F and line two baking sheets parchment paper.

In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.

With a mixer cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Add egg and vanilla extract and beat until combined. Turn mixer speed to low and add the oat mixture, and mix just until incorporated. Do not over-mix. Fold in pistachios and apricots by hand.

Lightly flour hands and roll dough into 1-inch to 1 ½-inch balls and place about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until golden. Cool cookies on baking sheet for 2-3 minutes, and then transfer to a wire rack to cool completely.

Maple Pecan Streusel Bread

Ingredients for the Pecan Streusel:

1/3 cup lightly packed brown sugar

1/3 cup old fashioned rolled oats

1 Tbsp flour

1/2 tsp cinnamon

pinch of salt

2 Tbsp butter, melted

1/3 cup chopped pecans

Ingredients for the Bread:

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 cup Greek yogurt

1 Tbsp butter, at room temperature

1/2 cup pure maple syrup

3 large eggs

1/2 tsp vanilla

1 cup buttermilk

Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

For the streusel: combine first 5 ingredients (brown sugar through salt) in a medium bowl. Stir in the melted butter until well-combined. Stir in chopped toasted pecans.

For the bread: whisk together the flour, baking soda, baking powder, and salt in a large bowl. In a large bowl, beat the yogurt, softened butter, & maple syrup until smooth. Beat in the eggs one at a time until combined. Beat in vanilla extract. With the mixer on low speed, add in one third of the flour mixture. Beat in one half of the buttermilk. Beat in another one third of the flour. Beat in remaining buttermilk. Beat in remaining flour just until combined.

Spoon half of the bread batter into the prepared loaf pan. Sprinkle with half of the streusel mixture. Spread remaining batter over streusel; swirl with a butter knife. Sprinkle remaining streusel evenly over the batter.

Bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Until tomorrow…Peace.

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Take my hand and we'll make it - I swear...

A simple summer meal today, tuna sliders with a poppy seed slaw followed by vanilla custard popsicles for dessert. Canned tuna has so many uses, I prefer Italian tuna packed in olive oil (I think the quality is higher). These tuna patties are packed with flavor and have a crispy outside from the panko crust. The poppy seed slaw that tops the sliders carries bright and light flavors from Dijon, lime, and fresh parsley. These are simple, and come together quickly. The patties are moist and do not need much more than the slaw, but you could put a little mayo on the buns if desired (even add in some capers and lemon juice for a tarter taste). I have also included another addition to my popsicle experiments, this time vanilla bean custard. These were sweet, creamy, and delicious a perfect followup to the tuna sliders. 

poppy seed slaw

1 small red cabbage, shredded

1 1/2 tablespoons (raw) sugar

sea salt

1 tablespoon poppy seeds

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 fresh lime, juiced

freshly ground black pepper

1/4 cup minced fresh parsley

Toss the shredded red cabbage, 1 tablespoon of sugar, and 1/2 teaspoon of sea salt in a large bowl. Cover and refrigerate for 30 minutes, allowing it to brine.

Combine the poppy seeds, mayonnaise, Dijon mustard, lime juice, 1/2 tablespoon sugar, 1/4 teaspoon of sea salt, and lots of freshly ground black pepper in a jar. Close the jar and shake until it’s well mixed (or stir well if you can’t find the lid). Pour the dressing over the slaw and add parsley. Toss everything to combine. Keep slaw in the fridge until the tuna patties are ready.

crispy tuna sliders

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1 fresh red chile pepper, minced

1 rib celery, minced

1/4 teaspoon cayenne pepper

1 egg

1 tablespoon heavy cream

1 tablespoon Dijon mustard

3 green onions, finely sliced

1/4 cup of minced fresh parsley

4 cans of tuna ( I used Italian tuna packed in olive oil), drained

1/3 cup panko breadcrumbs

2 tablespoons all-purpose flour

canola oil

8 slider buns

Heat the olive oil in a large pan over medium heat. Add the garlic, red chile pepper, rib of celery, cayenne pepper, 1/4 teaspoon of salt, and freshly ground black pepper to taste. Cook for 3 minutes, stirring frequently so the garlic won’t burn. Take the pan off the heat and let the garlic mixture cool for about 10 minutes.

Whisk together the egg, cream, Dijon mustard, green onions, 1/4 cup of fresh parsley, the garlic mixture, and a pinch each of sea salt and black pepper in a large bowl. Fold in the tuna and breadcrumbs.

Lightly flour your hands and shape about 1/4 cup of tuna mixture into a patty. Repeat with the rest of the tuna mixture. Dredge the patties in flour before putting them in the freezer for 10 minutes to firm up.

Heat 1/2 inch of oil over medium-high heat in a large pan, and fry the tuna patties for 3 to 5 minutes or until golden brown. Drain the patties on paper towels.

Place each tuna patty on a slider bun and top with slaw to serve.

Note: I halved this recipe, using a whole egg and 1 fat garlic clove for the tuna patty mixture, and everything turned out deliciously. Regular breadcrumbs instead of panko would work, too.

Vanilla Bean Frozen Custard Pops

2 cups  whole milk, divided 

1 1/2 Tbsp cornstarch

1 large egg plus 3 large egg yolks

3/4 cup sugar

pinch of salt

1/2 vanilla bean, split in half lengthwise

In a heavy saucepan, combine 1 1/2 cups milk and the cornstarch.  Bring to a boil over med-high heat and cook, stirring occasionally, until the mixture has thickened, ~ 7 to 10 minutes.  Meanwhile, in a bowl, whisk together the last 1/2 cup of milk, the whole egg and the yolks, sugar and salt.  Using a knife, scrape the seeds from the vanilla bean halves into the bowl and then add the halves.  Stirring constantly, add the egg mixture to the thickened milk mixture.  Cook, whisking constantly, over med-high heat until the mixture returns to a boil.  Remove from heat.

Pour the custard through a sieve into a bowl, then cool over an ice bath.

If using conventional ice pop molds, divide the mixture among the molds.  Cover and freeze until solid, at least 6 hours and up to 3 days.  If using sticks, insert them into the molds when they are part frozen, about 1 hour.  Then continue to freeze until solid, about 5 more hours.

Until tomorrow...Peace.

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A lady that I know just came from Colombia. She laughed because I did not understand...

Fatayer is a meat pie pastry that can alternatively be stuffed with spinach, or cheese. It is part of Middle Eastern cuisine and is eaten in Kuwait, Turkey, Syria, Egypt, Lebanon, Israel, Jordan, Palestine, and other countries in the region. I have recently just become aware of these little delights. I am reading a novel set in Lebanon (Agents of Innocence), and the characters are always eating this typical street food. Naturally I had to do some research to find out what the heck they were. As you know I am constantly trying to create street food from around the world. The dough is similar to puff pastry, just slightly more dense. Some are open (this is what I chose), and some are closed pockets, a personal preference. The typical meat choice is lamb (I used this), seasoned heavily with spices ranging from cinnamon to cayenne. Do not be discouraged by the array of spices in the dish, they all marry beautifully. As much as I enjoy Indian street food, I might like these better. I was truly impressed with the outcome, and will certainly be making them again. I have also attached my second attempt at Popsicles. This time mango coconut, it was an excellent pairing with the fatayers. 

1 Cup flour

2 teaspoons instant yeast

1/2 teaspoon salt

Pinch of sugar

3 oz plain yogurt (slightly less than 3/4 Cup)

1 1/2 tablespoons olive oil

lukewarm water (as needed)

1 tablespoon cumin seeds

1 lb ground lamb 

1/2 onion grated

2 cloves of garlic grated

2 T tomato paste

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 bunch of fresh cut parsley

1 teaspoon cayenne

1 teaspoon of smoked paprika

1 teaspoon of crushed chilies

1-2 teaspoons of salt

Mix flour with sugar, salt and yeast. Gradually add the yogurt and olive oil. You want the dough to be smooth, so add water accordingly. You do not want it to be too soft and sticky, slightly crumbly is ok. Place dough in a bowl, cover with plastic wrap and allow to rise, double in size. About 30 min.

In the meantime prepare the stuffing. Finely dice onion and garlic, saute in olive oil. Once translucent add lamb, and cook thoroughly. Next add tomato paste, herbs and spices. Season with salt and pepper to taste.

When dough has risen on a floured surface divide it into 5 parts and form ovals. Brush each oval with olive oil, and place lamb mixture in the center. Fold up the sides pinching two edges, forming a boat like shape. Top with a slice of tomato.

Bake at 400 for 15-20 min, until pastry has puffed and is slightly golden.

Mango Puree

1 ripe mango, diced into chunks (reserve 1/4 of diced mango for coconut milk with mango)

1/4 cup orange juice

In a blender, blend together the mango and orange juice until smooth and pour-able (about the consistency of baby food).

Coconut Milk with Mango

1 cup coconut milk

1 tablespoon granulated sugar

1/4 of the reserved mango, diced into small pieces

Whisk together the coconut milk and sugar. Stir in the mango pieces.

For Popsicles

1 cup orange juice

To Assemble

Pour a few spoonfuls of mango puree, coconut milk with mango, or orange juice into the Popsicle molds. Freeze for 1 hour before repeating, alternating between flavors and size of spoonfuls to create stripes. Freeze for 30-45 min between stripes.

Until tomorrow...Peace.

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These are the seasons of emotion, and like the winds, they rise and fall...

I was riding my bicycle the other day and stopped at a yard sale (it was a really nice house). I found it was an estate sale...my precious find was this large plate with 4 matching square plates. I told them I would be back in 5 minutes, so I hopped back on the bike and rode to my house. I popped in the car to go pick them up, a steal for $7. The set screamed dessert to me, so I decided to take on a feat that I have been avoiding...angel food cake. Angel food cake and I have a love hate relationship, I love to eat it but have had many failed attempts at baking one. My pan was buried in the cabinet, so I retrieved it and decided today was the day. At last it came out beautifully. I topped it with a simple lemon pistachio glaze, now I have a new favorite cake. I have decided the key to this task is being delicate and patient. The cake is light and airy, perfect for brunch.

Cake:

1 cup cake flour 

1 cup  granulated sugar, divided

1/8 teaspoon salt

10 large egg whites, room temperature

finely grated zest of 2 large lemons

1 teaspoon vanilla extract

1 teaspoon cream of tartar

Lemon syrup and glaze:

½ cup granulated sugar

4 tablespoons fresh lemon juice, divided

½ cup unsalted pistachios, lightly toasted and cooled, finely chopped

½ cup powdered sugar

For cake:

Position rack in center of oven and preheat to 350°F. Have ready a 25cm diameter angel food pan with 10cm high sides and removable bottom.

Sift flour, ½ cup sugar and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lemon zest, and vanilla on medium speed in large bowl until frothy (mixture may turn bright yellow but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to cake pan and smooth the top.

Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.

Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up, onto serving plate.

Lemon syrup and glaze:

Combine the granulated sugar and 3 tablespoons lemon juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.

Stir powdered sugar with remaining 1 tablespoon lemon juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes.

Cake can be made up to 1 day ahead – cover with cake dome and store at room temperature.

Until tomorrow...Peace.

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Looking like a pair of clowns, clowns, clowns...

It has been too long since my last tart post. I do not post that many because I use the same recipe for all my tarts. This one follows that pattern as well  (but it was too gorgeous not to share with you), same shell and pastry cream. I did enhance the pastry cream with a slight lemon flavor by infusing  it with the zest of one lemon, and a dash of the juice. As you can see from the picture below, I had a hard time deciding what fruit to use. It not only turned out beautiful, but delicious as well. The beauty about tarts is that you have the ability to personalize every single one. I tend to stick to apricot preserves as the glaze on top, I find it to be milder than orange. The glaze is not necessary, but adds the glistening sheen found in pastry shop windows. I have rewritten the recipe below for anyone that is new to tart making. Summer is the perfect time to give this a whirl.

Pastry Cream

5 egg yolks, room temperature

3/4 C sugar

3 T cornstarch

1 1/2 C scalded milk

1/2 t pure vanilla extract

1 T unsalted butter

1 T heavy cream

Pate Brisee (recipe follows)

fruit for topping (any kind you like)

3 T apricot or orange marmalade (for glazing)

Bake Pate Brisee according to instructions, make sure edges become browned as you will not be baking this tart once it is filled. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture.

Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, butter, and heavy cream. Pour pastry cream into tart shell, or place plastic wrap directly on the custard and refrigerate until cool.

Fill pastry shell with custard. Arrange fruit on top. Heat marmalade over medium low heat until runny. Brush warm marmalade over fruit and edges of tart. Refrigerate before serving.

Pate Brisee

1 1/4 C flour

1 t salt

1 stick unsalted butter (cubed and cold)

1/8 C ice water (more if needed)

Place flour, salt, and butter in a food processor. Pulse until it looks like small crumbs. With the machine running, slowly add water until dough just starts to come together. Use the water sparingly, you do want the dough to become sticky.

Place dough into a 10" tart pan and press along bottom moving outward up the sides (you may roll dough before placing it in tart pan, I prefer to do this by hand). Do not force or stretch the dough because a thin spot may cause the filling to leak. The dough edges should be a little bit higher than the side of the tart pan to help prevent shrinkage. Prick the bottom of the shell with your fork. Press a piece of foil (12"x13") into the edges of the shell completely touching and covering the entire shell. Chill for at least a half an hour.

Preheat oven to 375 degrees.

Completely fill the foil covered shell with pie weights or dried beans. Put the shell into the preheated oven and bake for 20 minutes. Take out of the oven and remove beans and foil. Return to the oven for about 10 minutes and bake until golden brown. Let cool on wire rack.

The shell is ready to fill!

Until tomorrow...Peace.

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And then one day you find Ten years have got behind you No one told you when to run You missed the starting gun...

Today I have for you a carrot and leek soup with an undertone of curry. This soup is adaptable in the regard it may either be served hot or chilled. I tend to like this one chilled particularly for a hot day. The ingredients are simple and healthy. Be sure to use a low sodium chicken broth, and taste before seasoning with salt. If you desire for this soup to have another element you could grate in fresh nutmeg. If using the nutmeg I would suggest to serve this soup warm, accompanied by toasted pumpkin seeds for a lovely garnish (this would be a nice fall dish). Either way you decide to prepare it, I am confident you will not be disappointed. I have also provided you with a simple Popsicle recipe (someone gifted me with molds the other day and these were my first creation). Cherry and Greek yogurt, you won't want to miss them.

• Ingredients

• 3 cups of sliced leeks (about 3 leeks, white and light green part only)
• 5 cups of sliced carrots (about 10 medium carrots)
• 1/3 cup red lentils, rinsed and picked over
• 2 liter cartons of low sodium organic chicken stock (or you could use vegetable stock)
• 2 tb. unsalted butter
• 2 t fresh grated ginger
• 1 T hot curry powder
• olive oil
• salt & pepper
• 1 bunch of scallions
• creme fraiche (heavy cream may be substituted)

Instructions

In a large pot, heat the butter and a splash of olive oil. Medium heat is good.Wash, peel and slice your carrots. The thinner you slice them the faster they’ll cook. Saute the carrots until tender, about 7-10 minutes. Meanwhile, slice your leeks vertically and then cut into half moon shapes. Submerge the sliced leeks into a large bowl of water. Use your hands to separate and remove the dirt. T his step is very important as leeks can be very sandy. Dry thoroughly with a clean kitchen towel, and then add to the pot. Season with curry, ginger,salt and pepper. Saute until soft, not brown. Add your red lentils, 1 1/2 cartons of chicken stock and bring to a boil. Reduce to a simmer and let cook away with the lid on for about 30 minutes or so. You want everything to be nice and tender and the lentils to be completely soft and broken down. While the soup is cooking, chop up some scallions for your topping. When the soup is finished, puree in batches in a food processor blender, or immersion blender.  If your soup seems too thick, add more chicken stock. Return your pureed soup back to it’s original pot and adjust seasoning to your liking. Top with chopped scallions and a dollop of creme fraiche.

16 oz frozen cherries (I use these because they are already pitted)

1 Cup organic Greek yogurt

2 1/2 T honey

 Place defrosted cherries in a food processor or blender. Process until smooth, about 1 minute.

To the yogurt, add honey and stir to combine. Pour about 2 tablespoons of the cherry puree into the molds. Next, pour 2 tablespoons of the yogurt honey mixture into the molds. Repeat until the molds are full and you have layers of cherry puree and yogurt. With the end of a spoon or a chopstick, lightly stir the cherry puree and the yogurt until it just begins to have a swirled effect. Place popsicle sticks in the molds and place in the freezer. Freeze at least 4 hours or until frozen. To remove from the molds, pour warm water briefly over the outside of the popsicle molds and then pull on the popsicle stick.

This yields 10 popsicles

Until tomorrow...Peace.

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Do you hear me? I'm talking to you...

A simple cake with fresh fruit is just what the doctor ordered. As I have mentioned baking does not excite me, so I tend to keep my desserts simple (usually fruit based). I chose plums for this baked cake, and they provided the perfect amount of sweet and tart. You could use nectarines, peaches, strawberries, or any semi firm fruit of your choice. If you are looking for a dessert that is pleasing to the eye, and will not have you in the kitchen all day then this is for you.What a wonderful addition to a summer evening meal. You could also whip some cream for a topping if desired.

4 T unsalted butter, room temperature, plus more for skillet

1 cup all-purpose flour, plus more for skillet

½ t baking powder

¼ t baking soda

Coarse salt

¾ C plus 2 T sugar

1 large egg

½ C low-fat buttermilk

4 ripe medium plums, thinly sliced

Preheat oven to 375°. Butter an 8-inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and ½ teaspoon salt. Beat butter and ¾ cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet, and smooth top with an offset spatula. Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly.

Until tomorrow...Peace.

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And go get yourself some cheap sun glasses...

Sometimes made-up creations turn out to be the best. My refrigerator seemed to be overflowing with zucchini, and I knew some needed to be utilized soon. My favorite pizza has fresh greens on it, whether it is spinach, arugula, watercress I adore them all. I decided to toss zucchini slices (ribbons) in a simple Dijon vinaigrette and place it on a traditional margarita pizza. I might even favor this over the traditional greens...absolutely delicious. For dessert, ice cream sandwiches made out of homemade peanut butter cookies, filled with strawberry ice cream. A treat that I feel will grace many summer gatherings (kids would love these). I individually wrapped mine, so they are easy to take out one at a time.

1 pizza dough shell **

3 tablespoons tomato sauce (any marinara of your choice)

mozzarella, thinly sliced

1 large zucchini, ribboned (using a vegetable peeler)

1 T red wine vinegar

2 T extra virgin olive oil

1/2 t Dijon mustard

1/2 shallot, minced

Salt and Pepper

Basil leaves

Parmesan Reggiano, shaved

3 T pine nuts, toasted

 **Make your pizza dough (click on the bread tab on the side of my blog for my recipe)

 Preheat your oven to 475 F degrees. Stretch out your pizza dough into a thin 10-inch circle. Place the dough onto baking sheet (or pizza stone, mine broke) that’s been lightly dusted with cornmeal.

Add the tomato sauce to the center of the pizza shell, spreading it evenly. Arrange the cheese  and basil over the tomato sauce. Transfer the pizza to the preheated oven and bake for 8-10 minutes, or until the edges of the pizza are golden brown.

Meanwhile, grab the zucchini, cut off the ends and using a vegetable peeler, slice the zucchini longways, creating “ribbons.” Set aside.

In a medium bowl, add red wine vinegar and using a whisk, slowly add the olive oil until it emulsifies. Add the Dijon mustard, minced shallot and mix until combined. Salt and pepper to taste. Toss the zucchini with the dressing until lightly coated.

Open the oven and carefully place the zucchini mixture atop the pizza. Bake for an additional 1-2 minutes, until zucchini is warm. Top the pizza with pine nuts and shavings of Parmesan.

6 T unsalted butter, room temperature

3 T plain Greek yogurt

1/2 C light brown sugar

1/2 C granulated white sugar

1 large egg

1 t pure vanilla extract

3/4 C natural peanut butter

2 C white whole wheat flour

1/2 t baking soda

1/4 t salt

Directions:

Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl until smooth. Combine last 3 ingredients in a small bowl. Add flour mixture to large bowl, stirring until just combined. Using an ice cream scoop, scoop even balls of dough onto an un-greased, non-stick cookie sheet about 2 inches apart. Cook 10-12 minutes until lightly browned. Allow to cool 5 minutes on the pan then transfer to a wire rack

For the sandwiches:

Prepare Jumbo Whole Wheat Peanut Butter Cookies.

Pick favorite ice cream flavor of choice (I used Publix Premium Strawberry)

About a half hour before assembling, take the ice cream out of the freezer and allow to soften on the counter (you want the ice cream just soft enough to scoop and smash, but not dripping).

Place cookies in a single file line bottom up on a baking sheet lined with foil.

Gather a hefty scoop of ice cream using an ice cream scoop that has been run under warm water and place it on each of the cookies.

With a spoon that has been run under warm water, smooth the ice cream scoop down so it lies flat on the cookie.

Top with second cookie (bottom side down) and gently press the two ends together.

Wrap individually in tin foil and store in the freezer up to one week!

Until tomorrow...Peace

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