Hopefully, I’ll be coming home with oodles of fresh vegetables from the Farmer’s Market to make gazpacho soup on Monday.

INGREDIENTS

• 6 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled, seeded, chopped
• 1 sweet red bell pepper (or green) seeded and chopped
• 2 stalks celery, chopped
• 1-2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives
• 1 clove garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 Tbsp freshly squeezed lemon juice
• 2 teaspoons sugar
• Salt and fresh ground pepper to taste
• 6 or more drops of Tabasco sauce to taste
• 1 teaspoon Worcestershire sauce (omit for vegetarian option)
• 4 cups tomato juice

A few nights ago, we had friends over for dinner & was of them was vegan…I’d say this brownie bite recipe from Babycakes was a hit.

Vegetable oil spray
1/2 cup plus 2 tablespoons Bob’s Red Mill gluten-free, all-purpose baking flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup applesauce
1/4 cup canola oil
1 tablespoon pure vanilla extract
1/2 cup dairy-free mini chocolate chips

Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray. In a bowl, whisk the baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum. In another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the chocolate chips. Spoon the batter into the muffin pans, filling them three-quarters full. Bake for 15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.

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To make summer rolls:

1. Use “spring roll skin” (usually found on the international isle in the grocery store).  I’ve included a photograph of the skin…it looks translucent & is made with rice paper.  When you’re about to use the skin, soak each piece in water for about 20 seconds…it becomes soft and easy to work with.

2. Boil vermicelli rice noodles in water for about 10 minutes – drain & rinse.

3. Place fillings (I usually use rice noodles, steamed shrimp, carrots, basil, cucumber & avacado) in soft spring roll skin & wrap up like a burrito.

Have you ever been in this situation?  Major problem #1: going to the bakery and choosing between a cookie or a brownie.  Major problem #2:  choosing a cookie, eating the cookie, and wishing you were eating the chocolate brownie instead.  Final result:  you end up going back to the bakery,  eat the brownie (after you’ve already finished the unfulfilling cookie), and happily top off the brownie  with a cold glass of milk.

So, this recipe eliminates those two problems and allows you to have both at once (including the heavenly chocolate ganache on top).  Plus, it’s a big messy and gooey  dessert and you end up licking your fingers for about an hour…savoring each flavor.  Plus, the recipe is super easy!  I’ve taken photos throughout the process just so you can see if you’re on the right path.

Not gonna lie…this recipe is straight from Betty Crocker and can be found here.  The ganache is straight from (one of my faves) bakerella and can be found here.   The photos and the promise that this dessert is “just. one. more. brownie. and. then. i’ll. stop….” that good is from me.

scooping the cookie dough in the brownie mixture

pushing down each cookie dough ball into the brownie mixure

hot out of the oven….this is a point that requires patience.

making the ganache…watching the morsels slowly melt into the butter and cream.

perfection

get in my tummy now.

I love the hand-written tags and packaging of Jamie Oliver’s food.  Something yummy to try: Mix the rosemary sea salt with a little mustard, olive oil, and balsamic vinegar, brush it on salmon & bake.

Candied violet flowers, roasted aboriginal wattleseed, fennel, sweet Indian curry, pink paprika, pasilla chillies, coconut, apple wood smoked bacon, taleggio cheese, fennel pollen, Sicilian sea salt caramel, first press extra virgin olive oil, Tahitian vanilla bean, Sicilian hazelnuts, Ceylon cinnamon, Argentinean dolce do leche, Canadian maple sugar, honey, Hawaiian red sea salt, hibiscus power, rogue beer….

 These are just a few of the ingredients that go into these delicious chocolates.  The flavors are delicious and exotic.  If you haven’t tried Voges yet, you’re in for a treat! 

I love stopping by Chelsea Market in NYC and checking out the latest cookie design from Elenis’ cookies.  The cookies are always intricately designed and make the perfect gift.  I wanted to share a few of my favorite collections with you…