53: Girl Scout Cookies: Thin Mints® Recipe


Nothing beats the refreshing-yet-decadent taste of one of my favorite Girl Scout cookies. Though I don’t usually like chocolate and peppermint, these are special. I look forward to cookie season so I can keep a box in my freezer until temptation kicks in. Since there are no cookies to be found (yet), I decided to try my hand at some homemade ones.

Continue reading “53: Girl Scout Cookies: Thin Mints® Recipe”

51: Hot & Sour Soup


This is an authentic, Chinese restaurant-worthy recipe for one of my favorite soups. Its thickness comes from the added cornstarch, and a nice smokiness is obtained by using re-hydrated shiitake mushrooms. The chicken bouillon base could be swapped out for vegetable broth to make it a completely vegetarian recipe, with little change in overall flavor.

Continue reading “51: Hot & Sour Soup”

49: Simple Chocolate Chip Scones (that will make you the popular one). ;)


This recipe is simple. It’s a “pile everything into a bowl” type of recipe, minus the initial “blending” of the cold butter into the dry ingredients (much like a pie crust). The trick is adding just enough buttermilk until the dough just starts to pull together. I used my stand mixer with the dough hook attachment to bust it out.

Continue reading “49: Simple Chocolate Chip Scones (that will make you the popular one). ;)”

48: Greek Burgers w/ Homemade Pita Bread & Tzatziki Sauce


Of all the bread recipes I’ve ever made, Pita Bread has the be the easiest. Sure, you have to roll it out, let is rest for 5 minutes, and then flop it onto a cake-rack (I used a clean BBQ’s rack). This recipe makes 5, 6-7″ pita and you only use half of one for each burger. We’re making hummus next so we can wipe the rest out. You can freeze them, but they’re usually last about a week in the fridge.

Continue reading “48: Greek Burgers w/ Homemade Pita Bread & Tzatziki Sauce”

47: Baked Kale Chips, or, “Holy crap I just ate 2 bunches of kale and LIKED it!”


Ahh, Kale. It’s such a love-hate relationship. I’ve always been romanced into making a kale salad by virtue of it’s sheer beefy-ness when it came to how healthy and fiber-rich it is…only to be disappointed halfway through because it’s just too bitter for me.

Then this recipe came along. It magically transforms shreds of kale into thin, crispy, and tasty pieces of healthy goodness. The flavor is similar to roasted pumpkin seeds. Don’t be surprised if you end up mowing through a whole bunch. I know we destroyed 2 whole bunches in less than 10 minutes.

Continue reading “47: Baked Kale Chips, or, “Holy crap I just ate 2 bunches of kale and LIKED it!””