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My favorite cookie, hands down! I tend to adjust recipes to suit my own view of what something should taste like. The only change that I've made from time to time is to substitute 1/2 C brown sugar for some of the white to ensure that I get a deeper caramel sugar flavor and a slightly moister cookie. My co-workers are always begging me to bring more of these cookies. High praise, indeed.

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Roasted Vegetables

Reviewed: Aug. 7, 2011

This is one of the only recipes that I don't alter while making. It's time consuming to prep and bake all those veggies but it's totally worth it! The giant batch is a lot of food but it reheats well.

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Homemade Black Bean Veggie Burgers

Reviewed: Aug. 7, 2011

Based on the stellar reviews, I thought that this would be a winner with the minor adjustments of squeezing the extra liquid from the onion/pepper mix and adding bread crumbs. However, after taking the advice of one reviewer, I opted to leave the addition of the egg until the end so that I could taste the mixture- good thing I did! The addition of 1 tablespoon of both cumin and chili powder are too much for only 16 oz. of black beans- it was a bitter mixture! Good thing that I had more black beans on hand- I added another can to the mixture along with more bread crumbs and another egg. It was a much nicer blend- the bitterness from the huge amount of cumin was nicely reduced. I had no problems forming the patties on a cookie sheet and baking for about 25 minutes total (one side I baked for 15 minutes). I will try this again- but I'm definitely reducing the cumin and chili powder and I will do them on the grill or stove top for sure- baking was somewhat unspectacular for texture, although a certainly healthier choice.

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Indian Chicken Curry I

Reviewed: Oct. 11, 2009

This recipe has been the only Indian dish that I have successfully prepared. Over the years, I have always used what I had on hand and changed some things. I use light coconut milk, whatever chicken I have on hand- I prefer thighs, but breast works well too. I use all dry spices, and instead of tomato sauce, I use tomato paste and the whole can of coconut milk (approx 14 oz). I also add a dash of sugar to taste. To make this more healthy I also add a small bag of frozen peas after everything is done simmering. The flavors meld so well; this is pretty close to the flavor complexity of some of my favorite Indian dishes.

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