Author: Courtney Klumper

s’more cookies

S’MORES. Except rearranged into a neat little cookie so that you don’t have to go through the arduous process that is making a s’more. toasting a marshmallow, squishing it between graham crackers with a piece of chocolate, getting melty chocolate and marshmallow goo all over your hands (I know I know, total nightmare….). Okay so s’mores are actually the bomb dot com and I’ve been known to stuff my face with them around a bonfire at the cottage, washed down with a grapefruit Woody’s cooler (this was a different time in my life, gimme a break). These cookies came together coincidentally: I was buying groceries recently, and the (astronomically expensive) vegetarian marshmallows were on sale. Just as I was browsing the shelves of the fridge at the back of the store, the graham crackers crumbs caught my eye. We went camping a few weeks after this particular grocery trip, and since we wouldn’t have a fire at our site, I thought I’d find an easier to way to enjoy s’mores while we were there.     …

shrub-arb pie

The idea for this pie came about after seeing this cocktail on Twitter one day. I love rhubarb in all of its manifestations, whether sweet or savoury. I also love a good balsamic, so when I saw that cocktail I knew I had to combine the two in another format. This is a bit less sweet than your average pie, as I wanted the tartness of both the rhubarb and balsamic vinegar to stand out and not be overpowered by the sugar. We also had basil coming up in the garden when making this pie, and the subtle savoury/herb-y note works really well here. Normally I use my 9″ pie pan, but I had a couple of these smaller aluminum pie pans around so I could practice making pie dough on a smaller scale. This recipe is for a 7″ pie, but you can scale up to whatever size pie you feel like. shrub-arb pie (vegetarian, vegan) serves 6-8 pie dough 2 1/2 c. flour 1 tsp salt 2 tsp sugar 1 c. earth balance or butter, cubed 3/4 c. water …