GOUGERES RECIPE

Ingredients
2/3 cup / 160 ml beer / ale OR water 1/3 cup / 80 ml milk 8 tablespoons butter, thickly sliced 3/4 teaspoon fine grain sea salt scant 1/2 cup / 65 g / 2.25 oz all-purpose flour scant 1/2 cup / 65 g / 2.25 oz whole wheat flour 4 large eggs, room temperature 1 1/4 cup / 3 1/4 oz / 90 g sharp white cheddar, grated on box grater 1 teaspoon fennel seeds, crushed w/ mortar + pestle

Procedure..
Bring the beer, milk, butter, and salt just to a boil in a large (thick-bottomed) saucepan over mediumhigh heat. Dial back the heat a bit. Add the flours and use a wooden spoon to stir, stir, stir. Really go at it. Keep going for a couple minutes, until the dough comes together smoothly, and gives off a faint toasty scent. Remove from heat and let cool, stirring occasionally to let heat out, for about five minutes. Long enough that the eggs won't cook when you attempt to work them in.One at a time, add each of the four eggs, stirring vigorously after each addition. Stir in 1 cup of the cheese, and right away scoop gougres onto the prepared baking sheet in heaping tablespoon-sized dollops, leaving at least 1 1/2 inches between each. Sprinkle with the remaining cheese and fennel seeds. Place in the oven, bake for FIVE minutes, then dial the heat back to 375, and bake another 20- 25 minutes, or until gougres are deeply golden all over, puffed, and well set. If you notice the gougers in the back browning much more quickly than the ones in the front, spin the sheet 180 degrees about 2/3 through.Alternately, if you aren't baking the gougres immediately: shape pans of gougre dough, sprinkle with cheese, and freeze for 1/2 hour. Transfer to a freezer bag at this point, until you're ready to bake. Bake straight from the freezer, same as above, with a couple extra minutes. EASY LITTLE BREAD RECIPE INGREDIENTS
1 1/4 cups / 300 ml warm water (105-115F) 2 teaspoons active dry yeast (one packet) 1 tablespoon runny honey 1 cup / 4.5 oz / 125 g unbleached all-purpose flour 1 cup / 5 oz / 140 g whole wheat flour 1 cup / 3.5 oz / 100 g rolled oats (not instant oats),,,1 1/2 teaspoons fine grain sea salt 2 tablespoons butter, melted, for brushing

PROCEDURE In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well,,Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.,,,,,Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.

INGREDIENTS,,,,
Chocolate Bundt Cake: 2 cups / 475 ml chocolate porter or stout beer 8 tablespoons unsalted butter, plus more for the pan 3/4 cup / 75g natural cocoa powder (non-dutched) 1 cup / 5 oz / 140 g whole wheat flour 1 cup / 4.5 oz / 125 g all-purpose flour 1 cup / 4.25 oz / 120 g muscovado or dark brown sugar 1 1/2 teaspoons baking soda 3/4 teaspoon fine grain sea salt 3 large eggs 1 1/2 cups / 355 ml plain whole yogurt 3/4 cup / 180 ml pure maple syrup Chocolate Buttermilk Icing:... 3/4 cup / 2.75 oz / 75 g powdered sugar 1/4 cup / 25g natural cocoa powder (non-dutched) 2 tablespoons buttermilk PROCEDURE

Preheat oven to 350F / 180C, with a rack in the center.Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent). As I mention up above, you can bake this in

other cakes pans, just be mindful to avoid filling the pan(s) more than 2/3 - 3/4 full. Adjust the baking time as well - baking until the cake begins to pull away from the sides of the pan, and the center tests clean when you insert a knife.In a saucepan simmer the beer down to 1 cup / 240 ml. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes.In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. Really go at it for at least a minute. The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all. When the cake is completely cool, run the icing around the top with an offset spatula and let it set.Serve sprinkled with a bit of flaky sea salt. But don't sprinkle with flakes of salt until ready to serve, or you'll end up with little divots (see photos :)...Makes one chocolate bundt cake.
HOMEMADE CHEESE RECIPE,, INGREDIENTS

3 tablespoons unsalted butter, cut into 1/2-inch cubes, plus additional for baking sheets 1 1/2 cups / 7 oz / 200g whole wheat pastry flour, plus more for the counter 1 teaspoon dry mustard powder 1 teaspoon fine grain sea salt 6 ounces / 170 g Cheddar cheese, grated 2 teaspoons white wine vinegar..1 ice cubeseeds (optional)
PROCEDURE

Combine the butter, flour, dry mustard, and salt in the bowl of a stand mixer. Mix on low speed with the paddle attachment until the mixture is crumbly and the butter starts to integrate into the mixture, about 30 seconds. Add the cheese and mix again on low speed for a few seconds.

In a measuring cup, combine 3/4 cup water, the vinegar, and the ice cube, and let sit for a moment to get cold. Add 6 tablespoons of the vinegar mixture to the dough and mix on medium speed for 20 seconds. Continue to add liquid, 1 tablespoon at a time, until the dough clings in a ball to the beater. Then mix for an additional 30 seconds. Mound the dough into a ball, wrap it in waxed paper or plastic wrap, and refrigerate for at least two hours, and up to 3 daysRemove the dough from the refrigerator 15 minutes before you are ready to roll it out. Preheat the oven to 325F / 160C and grease two baking sheets. Turn out the dough onto a floured surface, press into a flat disc, and roll it with a rolling pin until the dough is 1/8-inch thick. Cut into desired shapes using a knife or cutter. Any leftover dough can be rerolled for more crackers.With a spatula, transfer the crackers to the prepared baking sheets, allowing nearly an inch between crackers. If you're adding seeds as an accent, press them gently in place now. Bake until the bottoms are browned, and the tops take on a good amount of color as well - 18 - 25 minutes, depending on how thick your crackers actually are. And rotate the sheets halfway through baking (or when the crackers in the back look like they are browning more quickly than the front). Turn off the oven, prop open the oven door with a metal or wooden spoon, and allow the crackers to crisp as the oven cools - at least twenty minutes. MAPLE BUTTERMILK PIE INGREDIENTS.. zest of one lemon 2 tablespoons brown sugar 6 egg yolks 1/4 cup flour 2/3 cup maple syrup (pref. grade b) 2 cups buttermilk 1 teaspoon vanilla extractscant 1/2 teaspoon fine grain sea saltLarge grain sugar, for sprinkling PROCEDURE.. Preheat your oven to 375F / 190C, with a rack in the bottom third. Roll out your pie crust on a flour dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Work quickly and keep the dough moving. Place between parchment paper or Silpats, and refrigerate while you make the filling. If you're nervous about rolling out the crust, have a look at the second part of Melissa Clark's video. See how she's not super fussy? Channel some of that. It's ok if your dough doesn't roll out into a perfect circle - you can patch and pinch later if needed. Just shoot for a 11 - 12-inch inch round.Line

a 9-inch / 23-cm pie plate with the pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers (see picture up above). Prick the crust a few times with the tines of a fork, then place in the refrigerator (for at least 10 minutes), while you make the filling.To make the filling, combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the maple syrup, stirring. Then the buttermilk, vanilla, and sea salt.You need to pre-bake the pie shell. To do this, line it with parchment paper, fill to the top with pie weights, and bake until lightly golden, about 20 minutes. Carefully remove the weights and parchment, and continue baking for another 10 minutes, until golden.Important: Dial the oven down to 325F / 165C.Let the pie shell cool completely. Place on a baking sheet, and fill with about 2/3 of the maplebuttermilk filling. Move into the oven, and quickly, but carefully, pour the rest of the filling into the pie crust. Bake until the filling is set, about an hour. Gently remove from the oven, sprinkle with a bit of large grain sugar, and cool on a rack. The cooler the pie is, the cleaner it will slice. CHOCOLATE LOAF CAKE INGREDIENTS
zest of one lemon 1 1/4 cups / 5 oz / 145 g spelt flour 1 teaspoon baking soda 1/2 teaspoon fine grain sea salt 1 cup / 8 oz / 225g unsalted butter 1 2/3 cups / 7.5 oz / 215 g v. loosely packed dark Muscovado sugar 2 large eggs, beaten 2 teaspoons vanilla extract 4 oz / 115 g bittersweet chocolate, barely melted 1 cup plus 2 tablespoons boiling water another 1/3 cup / 1.5 oz / 45 g Muscovado sugar (optional)

PROCEDURE Preheat oven to 375F / 190C with a rack in the center. Butter a 9x5-inch (23 x 13-cm) loaf pan and line with parchment paper. You have to line the pan if you ever want to get this cake out of it. Sprinkle with the lemon zest and set aside.Combine the flour baking soda, and salt in a medium bowl. Set aside.Cream the butter until light and feathery, either with a wooden spoon or

with an electric mixer. Beat in the sugar. Then add the eggs, one at a time, scraping down the sides of the bowl a couple times along the way. Add the vanilla, then fold in the melted (and now slightly cooled) chocolate, stirring until just barely combined. Now stir in 1/3 of the flour mixture, then 1/3 of the water, alternating until all the flour and water has been incorporated into what seems like an impossibly thin batter. Go with it. Pour into the prepared pan, place on a rimmed baking sheet (just in case there's an overflow), and bake for 30 minutes. Turn the oven down to 325F / 165C and continue to cook for another 15-18 minutes. The cake isn't going to test done like other cakes, but as long as your oven temp is accurate, you should be fine. Here's an optional step - sprinkle the top of the cake with 1/3 cup of Muscovado sugar and place under a low-broiler for about a minute, or just until the sugar melts (do not walk away from the cake while it is under the broiler! It can burn in a flash)... CLOUD COOKIES RECIPE INGREDIENTS 3/4 cup / 3.5 oz / 100g quinoa flour 1 cup / 5 oz / 145 g all-purpose flour 1/2 teaspoon fine grain sea salt 1 cup / 8 oz / 225g unsalted butter, room temperature 1 cup / 5 oz / 140 g sifted fine-grain natural cane sugar (or light brown sugar) 1/2 cup / 2.5 oz / 70 g shaved chocolate 3 tablespoons large-grain sugar flakes (or turbinado) PROCEDURE Combine the flours in your largest skillet over medium heat. Toast the flour stirring constantly, until they get slightly golden and fragrant. If the flour takes on an acrid smell you've likely gone too far, or the pan is too hot. Remove from heat, sift the flours into a bowl, add the salt, then place in the refrigerator or freezer for 10 minutes or so to facilitate cooling.Cream the butter either by hand or using an electric mixer. Add the sugar, then cream some more, scraping the sides of the bowl a couple times along the way. Stir in the flour until it is just incorporated, then stir in the chocolate shavings.Gather the dough into a ball, flatten into a 1/2-inch thick patty, wrap, and place in the refrigerator to chill - roughly 45 minutes.In the meantime, preheat oven to 350F / 180C, placing racks in the center. And line a baking sheet (or two) with parchment paper, and set aside.After the dough has chilled, roll it out on a lightly floured counter-top 1/4-inch thick. Cut into desired shapes, sprinkle with the big sugar grains, and place at least 1 1/2-inches apart on the prepared baking sheet. Baked

for 12 - 14 minutes, until the bottoms of the cookies are nicely golden. Remove and let cool for 10 minutes before moving to a cooling rack.

OATMEAL MUFFINS INGREDIENTS

2 large egg whites 1 tbsp cinnamon 1/2 tsp salt 1 tsp vanilla extract 1/2 cup applesauce 2 tsps baking powder 8 servings 1 packet sweetener (splenda) 2 1/4 cups oatmeal 3/4 cup skim milk PROCEDURE.. 1. 2. 3. 4. 5. 6. Preheat oven to 350 F (175 C). Spray muffin pan with non stick spray or line with cupcake liners. Mix oatmeal, salt, baking powder, cinnamon. Add remaining ingredients until it resembles slightly runny oatmeal. Fill muffin cups 3/4 full. Bake 15-20 minutes until golden brown.

PEANUT BUTTER COOKIES INGREDIENTS 1 cup peanut butter 1 large egg 1 cup Splenda sweetener PROCEDURE 1. 2. 3. 4. PMix all 3 ingredients together and roll into 20 balls. Preheat oven to 350 F (175 C). Bake for 9 to 10 minutes - bake to the size of half dollars. Divide the number of cookies by the carbs in the peanut butter to get a count per cookie. Note: you can use creamy or chunky peanut butter. FLOURLESS CHOCOLATE CAKE INGREDIENTS

1/3 second spray butter flavored spray 4 unsweetened baking chocolate squares 1/3 cup Splenda 2 large eggs 1/2 cup sour cream 5 large egg whites 1/2 tsp vanilla 1/2 cup chopped walnuts 3 tbsps cocoa powder

PROCEDURE. 1. 2. 3. 4. 5. Pre-heat oven to 350 F (175 C). Coat a 9" springform pan with butter-flavored cooking spray. In bowl of an electric mixer, beat egg whites on high until stiff, glossy peaks form. Microwave chocolate in microwave-safe bowl on high for 1 to 2 minutes. Stir until smooth. Scrape into a mixing bowl. Stir in cocoa, nuts, Splenda, sour cream, eggs, and vanilla extract. With a spatula, fold in egg whites. 6. Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool. 7. Loosen edges of pan and remove cake. Cake will deflate. 8. Note: if you'd like, serve warm with low carb ice cream or fresh whipped cream, or simply dust with icing sugar.