a preponderance of parsnips

As you may remember from this entry way back in 2008, I love parsnips. Parsnips, like turnips, are underappreciated and vastly underused by most people. Recently I made Susan B's (The Fat Free Vegan) Roasted Parsnip and Garlic Soup, and was surprised to see in her write-up about it that even she does not often use parsnips! People. Use more parsnips. Especially since right now we are at the end of root-vegetable season, and you're probably sick of the same old root vegetables; mix it up a little and add parsnips to your diet.

If you're a scaredy cat and don't want to try anything exotic, the simplest way to cook them is to slice 2-4 parsnips thinly, then saute with 1-2 tablespoons of margarine (or olive oil and salt, if you prefer) until soft and lightly browned, like so:

They are also delicious roasted, and, if you're not sure you'll like the flavor, blended into delicious soups! The Roasted Parsnip and Garlic Soup I linked to above was divine, even without any mushrooms (I didn't have any at the time). Another favorite of mine is the Gluttonous Vegan's Spiced Parsnip and Coconut Milk Soup, which I wrote about in this August entry.

This soup is absolutely delicious. AND if you have any leftovers, it makes a great sauce in which to marinate and then bake slabs of tofu!

Pictured here with my beloved dduk.

A new delicious thing I discovered that you can make with parsnips is the Beet and Parsnip Salad from the Veganomicon. (A badly-spelled version of it is online here.) It's in the back here, pictured with open-faced tofu sandwiches with a pink "cream" sauce that gets its color from extra vinaigrette from the salad.

It has a VERY generous amount of vinaigrette, which I ended up reserving for other things even after the salad was gone. For example, I used it for the pink "cream" sauce above. AND THEN I decided to use it as a tofu marinade for a stir-fry:

I sauteed the tofu and some vegetables, then combined the leftover vinaigrette/marinade with some soy sauce and cornstarch to be the sauce for my stir fry.

I present to you the pinkest stir-fry you've ever seen.

While we wait for spring (I don't care what the calendar says; it's snowing as I write this, so it's not "spring" yet in my book), try to make the most of what's left of the winter produce, and enjoy yourself some parsnips!

The Way of All Flesh: Pretzel Rolls

I love food and I love to read. As a result, each month, I combine these two interests in a post about food from literature. I'll mostly be sticking with books from classic literature, so you're likely to know the storylines anyway, but just in case you don't: warning: there may be spoilers ahead.

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The calendar may say it's spring, but we got hit with snow this week. Fortunately, most of it has melted, but I've been yearning for spring for so long that this cold, gray weather is making me grumpy. So what perfect timing to introduce a book that takes place in a cold, gray world: Samuel Butler's The Way of All Flesh.

Having previously published some essays and the then-popular Erewhon, Butler was already an established author when he began to write The Way of All Flesh in the 1870s. The book spans four generations of the men in the Pontifex family, and is semi-autobiographical; the Pontifexes are basically the Butlers. It was for this reason that Butler did not want publish until after his death; he knew that his frank and brutal depictions of the Pontifex family, with their faults, foibles, and petty piousness would reflect badly on the family members who survived him. (The book was published posthumously in 1903.)

There are few Pontifexes who escape the narrative unscathed--not just by the narrative, but by their surroundings. The Way of All Flesh is a harsh invective against Victorian society and morality, showing the hypocrisy and cruelty in the supposedly refined, well-mannered middle class, and it shows us all of this through its characters. The earliest Pontifex, “Old Mr. Pontifex,” is a poor but happy renaissance man, content with his simple life. It is the advancement into the Victorian era and into enough money to make them middle class that turns the Pontifex family sour. Each generation takes out its unhappiness on the next, in a vicious cycle of cruelty and repression. Butler attacks middle-class Victorian family structures and religious beliefs and shows that the only way to free oneself from this cycle is by completely cutting off communication with those who participate in it. The book has a bit of a happy ending, but none of it is especially cheerful.

Guys, I have to confess: I did not make the food item I'll be talking about in relation to the book this week; I bought it. But reading about the cold, gray world of Victorian England and living in the cold, gray early spring of Boston was seriously making me miss warmth. And sun. And flowers. And farmer’s markets. And the food I present to you is my favorite non-plant item to get at the summer farmer’s market: PRETZEL ROLLS!

Pictured here with a tofu stir fry, which is topped with micro greens from my container garden—and garnished with a nasturtium from said garden! I took this picture last summer. I miss plants. And I miss these rolls! They are made fresh daily at a Swiss bakery in Reading, MA called, appropriately enough, swissbakers. They come out to Boston-area farmers markets and sell their breads… which include pretzel rolls, pretzel baguettes, and of course, pretzels.

I know I’m going to have trouble conveying the amazingness that is swissbakers' Pretzel Rolls. My guess is that to make them, you make dough as if you are making pretzels, but instead of making pretzels... you make rolls. Delicious, pretty little rolls. The process may be basic (I mean, "basic" for people who make pretzels. I’m a klutz and am always a little worried about any process that involves dropping things into a large pot of boiling water, so it doesn’t sound too basic to me), but the result is AMAZING. The crust is shiny, smooth, and a little salty. The inside dough is soft and fluffy. And amazing.

Okay, sorry, I was depressing myself so much with the description of The Way of All Flesh that I stopped talking about it before I could mention how the rolls relate. One of the few joys young Ernest experiences at the boarding school to which his parents send him is sneaking with other boys to buy hot rolls from Mrs. Cross, a shopkeeper who likes providing food to the boys. Unfortunately, since they’re on tight budgets, the boys often buy the rolls on credit. Over Ernest's winter holiday, his parents find out about this "terrible" behavior (the sneaking and the debts, which, mind you, the boys pay off), they promptly notify the headmaster, and the boys are all cut off from any more hot rolls. Poor kids! I feel like them, cut off, for the winter, from delicious rolls...

Have any of you ever made a form of pretzel bread? How did it go?

Are you missing warm weather as much as I am? I'll close with a picture of marigolds from my garden last year. I'm thinking of doing marigolds again, but I'm not sure--maybe I'll stick with mostly herbs instead...?

Vegan Eating in Boston

I love the idea of going out to eat. It is such a treat to have a meal I didn't make myself, and I'm always intrigued to see what dishes professionals come up with. I don’t even think eating out while vegan is all that difficult, especially not in Boston. But the nightshade allergies make going out to restaurants really tricky; if it isn’t a vegan restaurant, non-vegan chefs and servers are dumbfounded by all my limitations (much more so than if I were "just" vegan) and at vegan restaurants, sauces, spice mixes, egg replacers, and fake meats/cheeses are still problematic. I’m always anxious about accidentally being poisoned because I wasn’t clear enough or because the server forgot to show my list to the cook or because the cook forgot that paprika comes from red peppers.

BUT because I like going out to eat in theory, and because the boyfriend likes it both in theory and in practice, we go out at least a couple times a month. I have two entries devoted to vegan, nightshade-free dining in NYC, but none for Boston, so I think it’s about time to do justice to my fair city.

There are plenty of great Asian, Ethiopian, Mexican, Middle Eastern, and Southeast Asian places in Boston that are great for vegans, and this list contains almost none of them; it’s just some personal highlights and lowlights. Each category is in approximate order of my favorite to least favorite.

All Vegan:

• True Bistro--Tasty upscale vegan food, and they offer vegan cocktails and wine pairings. While there aren’t a lot of nightshade free options, they do have some, and the waitstaff has been really helpful when it comes figuring out what I could have. Dinners are quite pricy, but they charge average prices for lunch and brunch. (Website here.)
• Pulse Cafe--Medium-range pricing for hearty, home-style food. The Pulse Café sources as many organic ingredients as possible. They used to change their menu every couple of weeks, but they’ve settled into a diner-style menu that’s been up for about 3 months now. The boyfriend and I considered this "our place" for a while--we were there when they first opened in their old location, there when they first opened in this new location, and for a while there we went almost once a week. But the new diner menu doesn’t have very many nightshade-free options. They used to be really accommodating with their old menus; they would customize almost everything--for example, they were able to make the nachos nightshade free and awesome. With their new menu, a lot of the ingredients are prepared in advance, and most of them have nightshades. Nightshade-free eaters are pretty much reduced to salad and grilled cheese, and there’s only so many times a person can eat a huge chunk of Daiya before her intestines start to hate her (TMI?). I like supporting this place, but we’re taking a break until the menu changes. If you can eat nightshades and like comfort food, it’s great. (Website here)
• My Thai--Vegan Thai food in Chinatown. It’s okay. Their fake meats are apparently good, but I'm too wary of fake meats' ingredients to try--so much processing has to mean nightshades somewhere, right? They have some good basics, and I especially like the appetizers. The food is greasy, but the portions are large and the prices are low. Also, the desserts are AMAZING. (They may use powdered egg replacer, which is not nightshade free; I never asked and never had a reaction, but I haven't eaten any desserts there since a couple years ago, when I had a slightly higher tolerance.) (Menu here.)
• Peace o' Pie--Boston’s best vegan pizza. If you can eat nightshades, I recommend Peace o' Pie. If you can't eat nightshades, they do have a white pizza, and they do allow you to build your own pizzas and calzones, but most of their yummier-sounding toppings have nightshades, and it would be cheaper to make a white veggie pizza at home. I also had a problem once with contamination; even though I made it very clear that I am allergic to tomatoes, they used a tomato-sauce-covered pizza cutter to cut my white pizza... which meant every piece had tomato sauce on the edges. (Website here.)
• Grasshopper--Greasy vegan Chinese food. It's cheap, and the portions are enormous. They have some delicious signature dishes, but unfortunately most of them feature their sweet and sour sauce, which is not nightshade free. Nightshade free eaters are limited to simpler entrees, which are mostly stir-fried vegetables, so it's not that exciting a destination for me. Their appetizers are greasy, delicious, and mostly nightshade free, though. (Website here.)

Vegetarian:

• Life Alive--Healthy, mostly macrobiotic salads, bowls, wraps, and smoothies. I find them a little pricy for their portions, but the food is always good, and GOOD NEWS: because they keep things macrobiotic, there are (almost) no nightshades! The only nightshades in the whole place are sun-dried tomatoes, which are in one dish, clearly labeled, and a jar of hot sauce on the condiment stand. I feel very safe here. Website here.
• Veggie Planet--Flatbread pizzas, tasty salads, good brunch options. Everything on the menu can be made vegan. The food is good and the prices are reasonable, but it's really hard for someone with food allergies; they have a tiny kitchen and cross-contamination seems almost unavoidable. I've had tiny chunks of tomato in dishes that aren’t even supposed to contain tomato, drizzles of sauce on the edge of my plate from where they were putting sauce on someone else's plate, etc. If you can eat nightshades, it is a great place for lunch; if you can't, proceed with caution. (Website here.)
• Red Lentil--I have heard good things about this place, but the two times I went were bad, so I don't like it. If you are nightshade free, you are going to have some problems. The first time we went was a couple weeks after they opened, and our server recommended a seitan appetizer that, while delicious, turned out not to be nightshade free (I only found this out later, when I had a reaction to it). At the time there was nothing nightshade free there but salad, but the server said I could customize one of the entrees. So I did that; when my entree came out, it had red pepper sauce on it. The server took it back to have another one made for me. The second one came back with tomato sauce on it, but I couldn’t return it because our server never returned. She was there, in the restaurant, but she ignored us. We sat for an hour, me unable to eat my entree, with a stomachache that I thought was from nerves but turned out to be from the appetizer, until we finally flagged another waitress to bring us the check. It was a disaster. We figured it was just bad luck, so we tried again a couple months later. I called ahead of time and spoke to the chef, who said he’d make something special for me. He made vegan nightshade-free quesadillas and grilled some vegetables for me for dinner, which was fine but not exciting. Later that night both the boyfriend and I had terrible, awful stomachaches. And the boyfriend doesn't even have weird food allergies! I am never going back. (Website here.)

Omni restaurants with good vegan options:

• Genki Ya--Organic sushi! They have some of the most interesting veggie rolls I’ve ever seen, including a tasty "fruit roll:" banana, mango, avocado. Some of their veggie rolls have cream cheese, but I assure you they are all still incredibly tasty if you ask to leave the cream cheese out. You can sub in brown or multi-grain rice on any roll. Omnivore friends we've brought here say that the non-veggie sushi is good, too, so this is a good place to go if you’re eating with one of those people who can't have a fleshless meal. (Website here.)
• Elephant Walk--Upscale Cambodian/French cuisine. They have a very limited number of vegan options, and the nightshade-free options are even more limited (you're pretty much stuck with the lemongrass tofu entree), but the food is so good it doesn’t really matter. (Website here.)
• The Middle East--A great music venue, an okay restaurant, and a cruddy bar, wrapped up in one. All the vegetarian options here are vegan. (Some have a side of yogurt, which you can request to leave off or replace with tahini sauce.) Their whipped garlic is seriously addicting; it's so good you won’t mind having the longest-lasting garlic breath of your life. Also, I have two words for you: vegan baklava. (Website here.
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• Koreana--Good Korean food. Specify that you don't eat fish, because some of the condiments can have fish flakes. The Tofu Bi Bim Bop here is great, and the ginger-persimmon-cinnamon tea that they give you at the end of each meal is THE BEST. (Website here.)
• Chinatown--Okay, so "Chinatown" isn't unto itself a restaurant, but Boston’s Chinatown has a fantastic selection of surprisingly vegan-friendly places. The only caveat is that at basically every place you have to let them know before you order or while you're ordering that you’re vegetarian and don't eat fish. There’s a fantastic shabu place called Shabu-Zen, where they only have one veggie plate but it’s humungous and they will make any of their broths vegan if you specify no fish broth, a Korean place called Suishaya that has great food and service, a couple good Vietnamese places, and I hear there's a sandwich shop on Washington that offers vegan banh mi. Also My Thai, which I mentioned above, is here.
• The Other Side--Decent prices, decent food, loud music, hipster crowd. Everyone there knows what "vegan" is. The boyfriend and I like to head down there for brunch on summer weekends, because our place is too hot to cook and they have nice outdoor seating. You can get $50 in gift cards for this place for only $25 through the Weekly Dig's Dig Deals. (Website here.)
• Moody's Falafel Palace-- Moody's is open until 3am on weekends and has the best falafel sandwich I've ever had. They also have hummus and a platter of middle-easterny things, but a lot of those things aren’t nightshade free. The men who work there are awesome; super efficient when it's really busy, and apt to joke around with you if there's no one there. Once the boyfriend and I went on a slow afternoon and they gave us extra falafel because they liked us. Nightshade-free people: you have to specify no tomatoes, and I think they change up the recipe sometimes, because once in a while I have a reaction to the falafel. But it’s maaaaybe 1/3 times I go, and I love the falafel so much and we go so rarely that for me it’s worth the risk. (Website here.)
• Dado Tea--Vegan Bubble Tea! Everyone always praises My Thai's bubble tea, but that kind is blended flavor powder, coconut milk, and ice, so it's really rich and thick and cloying. At Dado, almost all of their bubble tea flavors are from house-made ice tea, not from powders (except their cucumber and taro teas), and you can opt for straight bubble tea or bubble tea with soymilk. I also like that you can specify not to add sugar. I’ve never actually eaten here, but they have some pre-made vegan salads and sandwiches behind the counter; I don’t know if they’re nightshade free. (Website here.)
• Picco--"PICCO" stands for "Pizza and Ice Cream CO." It does not SOUND like it would be vegan-friendly, I know, but you can build your own pizzas or calzones, and they have high-quality ingredients. If you get roasted garlic, for example, it is mashed up to a creamy cheese-like texture that works well inside calzones. Their homemade sorbets are all vegan, including the dark chocolate sorbet, which is the best ice cream I have had since going vegan. A warning for nightshade free people: they use one big oven for their baking, so cross-contamination can happen. For example, I once found some tomato sauce baked onto the bottom of my calzone. I scraped it off and it was fine, but be warned. (Website here.)
• Cafe Pamplona--This place looks like a cramped hole in the wall, but has fantastic coffee and teas, always has soymilk as an option, and has vegan-friendly sandwiches, entrees and snacks. It's Spanish food, though, which means none of it is nightshade free. Still, the iced soy lattes alone are worth going for. (Wikipedia page here.)
• The Friendly Toast-- All-day brunch, with kitschy thrift-store figurines and paintings everywhere. I wanted to like this place, but the vegan options are limited to tofu scramble and bagels (none of their famous homemade bread is vegan), both of which are pretty lackluster. Also, when we went there, I told my server that I am allergic to potatoes, so please leave off the hash browns (they are a standard side). When my plate came, a couple bites into my meal I discovered that someone had originally put hash browns on my plate and scraped them off, then tried to cover up the tiny leftover pieces of potato with the tofu. Which meant my entire tofu scrambled was touching potato scrapings. Poisoned! That’s enough to stop me from going back, but the food also wasn’t worth giving them a second chance. (Website here.)

Just Outside of Boston:

• Julian's--(Providence, RI). We’ve been here twice for brunch, but they have a bunch of different vegan brunch options, and appear to be vegan-friendly for all other meals. Prices were decent, food was tasty, and our servers have been really nice about talking with the kitchen to figure out what I can't have. (Website here.)
• Rawbert's Organic Garden--(Beverly, MA). Not 100% raw, as they also serve hot soups, teas, and hot cocoa/carob (I am an avowed chocolate lover, but their hot carob is so good!). They do raw comfort food really well; their "pasta" dishes and sprouted pizzas are great. It's a little expensive, but you will leave totally stuffed. Go with a group so you can try everyone's food. I've been three times and found them really allergy-aware and attentive/nice about finding things you can eat if you have weird allergies. (Website here.)
• Garden Grille--(Pawtucket, RI). This is the boyfriend's favorite restaurant; he’s been going there since it was a hippy juice bar like ten years ago. It's vegetarian, mid-to-high-priced food, and it's pretty good quality. This is one of the few restaurants where I actually like ordering salads; they do a great job with them. There are one or two dinner/lunch entrees that are nightshade-free at any given time (I recommend the Buddha Bowl), but if you can't eat nightshades, you’re out of luck for brunch. The desserts are fantastic. They use egg replacer in some of them, so be sure to ask. (Website here.)
• Wildflour Bakery--(Pawtucket, RI). All vegan bakery. When I went, the workers there knew that some of the products contained egg replacer (nightshades), but didn’t know which ones. It always bothers me when employees at an eatery don’t know the ingredients in their products. They did know that the raw foods were safe, so I ended up with a raw chocolate tart that was FANTASTIC. They have large cases full of tasty-looking baked goods. (Website here.)

you deserve a cookie

I make cookies almost every week. I don't like making them as much as I like making cakes and cupcakes, because I find scooping cookie-sized amounts onto baking sheets more tedious, and also I find that the line between underdone/perfect/slightly burned cookies is basically nonexistent; for me, it's mostly luck. But cookies are the best thing when you've got guests coming or a party to go to or officemates to make happy and you want to make a lot of something quickly. And they're tasty, of course. However I feel about making them, I very much like eating cookies. I don't photograph them much, though, as cookies tend not to be super photogenic. They're basically all little brown and/or beige disks; my cookie pictures all sort of resemble one another, and never convey the tasty cookie experience. That's why while I make them often, I seldom display them here.

I recently noticed that "You [I/We] deserve a cookie" is a thing. A meme, if you will. Lots of people say it, and I don't think we can name any one particular source. It's an interesting meme--it's not flashy, it doesn't appear accompanied by cats or videos or songs; it's just something people say. Unlike some internet humor, it's not poking fun--it's nice. It's universally understandable; no mystery, no wondering if something went over your head: you did a good job, you deserve a cookie.

Well, guys, today I deserve a cookie. Yesterday I sent in my final payment on my student loans. Less than a year out of grad school, I am done paying student loans!!! There is no number of exclamation points that can convey how happy I am about this. So I present you with some cookies.

First, the prettiest cookie picture I have ever taken (due entirely to the light, not to my photography or baking skills):

Ginger Molasses Cookies with Lemon Icing and Basic Peanut Butter Cookies. I am not sure where I got these recipes, as the picture was taken before I owned Vegan Cookies Invade Your Cookie Jar, but that cookbook has recipes for both kinds of cookie. Anyway, these particular molasses cookies were a not sweet enough; hence the icing.

Martha Stewart's Hazelnut Cookies. I found a recipe for hazelnut cookies on Martha Stewart's website. (I think. Sometimes I just find recipes online, make them once, then I don't love them and don't intend to make them again, I don't save the link.) They are shortbready, so the only veganizing that needed to be done was substituting earth balance for butter.

These too were not as sweet as I'd anticipated, so I covered them with chocolate, and they became "nutella cookies," which my coworkers gobbled up quickly.

A BETTER hazelnut cookie was the recipe I made out of Vegan Cookies Invade Your Cookie Jar. I liked the sound of the Hazelnut Fudge Dreamies, but I'm lazy and didn't want to turn them into cookie sandwiches. (Nor, I think, did I have all the fudge ingredients on hand.) So instead I made them like normal cookies, then dipped them into melted chocolate.

I think they're cute this way! And less work.

I usually cut down frosting/ganache recipes in order to avoid having leftoves, but if you find yourself with some extra ganache, chilling then rolling it with various ingredients and shaping them into truffles always feels/looks impressive:

Left to right: Plain, orange zest, coconut, peanut butter, and coconut-orange truffles.

Also chocolaty: These are chocolate-chocolate chip cookies! The recipe is possibly from the Veganomicon but sans walnuts, I dunno.

They're blurry because I REALLY wanted to show you the ones on the left; I used up all my baking sheets while I was making these, so I put a few of the cookies into a little shell cake mold I have. They were so cute! But blurry.

Back to Vegan Cookies Invade Your Cookie Jar. I've already admitted my predilection for citrusy baked goods, so it's probably not surprising that I loved the Citrus Glitters!

I added a little turmeric to the sugar I rolled it in, for extra lemony color.

If you don't own Vegan Cookies Invade Your Cookie Jar, I strongly recommend it. I find that veganizing non-vegan cookie recipes can be really tricky, and requires a lot of troubleshooting. The cookies in this book range from basic, which you can adapt to fit your own cookie needs, to complex and cool. And there are some great veganizations of cookies you probably missed since going vegan. (Like the Girl Scouts' Caramel Delites! [Samoas for you non upstate-NYers]) Like I said, I don't tend to take pictures of cookies, but I've made a lot from this cookbook. Here's a list of what I made and what I thought. You can find most of these recipes transcribed from the book on other people's blogs just by searching, but I'm too busy celebrating my newfound financial freedom to dig them all up myself.

• Chocolate Fudgy Oatmeal Cookies-These taste amazing and are the easiest and quickest recipe I've tried from the book.
• Chocolaty Crinkle Cookies-These are my fallback cookies for when I'm baking for other people. Everyone loves them, and they take a lot less work than they look/taste. The dough is a lot more like a batter at first; I find that I have to chill it, in the fridge for 30mins or more, or in the freezer for 10-15, to make it a good texture for rolling.
• City Girl Snickerdoodles-Uses a lot of margarine. Taste amazing.
• Tahini Lime Cookies-An interesting tasting cookie. They have a complex flavor that is hard to identify if you don't already know what kind of cookie they are. They make you seem like a foodie.
• Peanut Butter Oatmeal Cookies, Peanut Butter Crisscrosses, Peanut Butter Agave Cookies, Peanut Butter Blondies-I'm grouping all the peanut butter cookies together, because I'm not a huge peanut butter cookie fan and I am therefore not the best judge of them. But I made them all, mostly for other people. All kinds were well received! The blondies were really dense, almost more like peanut butter fudge, but a little drier. I love that the cookbook has an option for agave-based peanut butter cookies, since they are hard to adapt on your own.
• Citrus Glitters-Picture above. Simple and sweet!
• Rocky Roads-When I had stale vegan marshmallows in my fridge, I chopped them up to use in this recipe in place of white chocolate chips. I've made this recipe quite a few times, but I have very little self control and ended up eating a lot more cookies than necessary, so we are on a break.
• Sweet Wine Biscuits with Sesame-Another foodie cookie. I wrote about them here.
• Chocolate Chip Cream Cheese Brownies-I dropped the pan when I was taking these out of the oven, so they never set right, but they still tasted great.
• Pumpkin Pie Brownies-Tasty, and so cool-looking! I wrote about them in this entry.
• Big Fat Crispy Rice Squares-Rice crispy treats, but without the need for marshmallows. I wrote about them here.
• Peanut Butter Chocolate Pillows-These were tasty and it was cool to have a cookie with a surprise inside, but I didn’t think they were quite worth the work.
• Lazy Samoas-THE REASON TO BUY THIS BOOK. I missed Caramel Delites/Samoas SO MUCH, and though these are quite a few steps, the taste is spot-on and so amazingly good. I made them into heart shapes for Valentine's day for the boyfriend last year, and I think I managed to eat more of them than he did. (Oops.)
• Hazelnut Fudge Dreamies-I wrote about these above. Tasty and can be made simpler if you're lazy.
• No-Bake Pecan Chocolates-Really decadent, really delicious.
• Cookie Dough Scoops-I dipped these in chocolate after I made them. Best. Idea. Ever.