CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES + PECANS

I'm fresh off a girls road trip to Napa, California. We stayed at a wonderful hotel in Calistoga called Solage, rode bikes to local wineries, ate, laughed and participated in a self led water aerobics class. We think we're so funny, the lounging pool folk may attest otherwise. We enjoyed a personal tour and tasting at Kelly Fleming's vineyard, and chatted around her big farmhouse table. I get so inspired when I watch people pursue what they love. It is absolutely gorgeous up there. As a Southern California girl, I am awe struck by the landscape that is a mere 8 hours north.

My kitchen has been quiet the past few days, so we're sharing a recipe we had posted on The Kitchn earlier this week. Tara at Seven Spoons posted a version of this recipe quite a ways back, and her images haven't left my mind since. I knew that when I next committed to make a decadent, buttery, serious business cookie, this would be the one. Her post was about a year ago, which goes to show I don't have the self control to make 'serious business' cookies very often. They certainly met my expectations. After a year of thinking about them, they materialized into the soft centered, slightly crisp exterior I had hoped they'd be.

CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES + PECANS// Makes 24 cookies

Adapted from Cooks Illustrated

If you like a salty bite to your sweets, I would suggest giving them a sprinkle of sea salt just before you put them in the oven. Pairs perfectly with cold milk or some vanilla bean ice cream.

1 1/3 cup unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup old-fashioned rolled oats
1 cup pecans, toasted and chopped
1/2 cup dried cherries, chopped coarse
5 ounces bittersweet chocolate, chopped into small pieces OR chocolate chips

3/4 cup unsalted butter, softened but still cool
1/2 cup cane sugar
1/2 cup muscavado/ light brown sugar
1 extra large egg
1 egg yolk
1 tsp vanilla extract

Preheat oven to 350°F (175°C)

Use parchment paper or a silpat* to line several standard baking sheets and set aside.

In a bowl, sift together the flours, baking powder, baking soda and salt. Set aside.

In another bowl combine the oats, pecans, dried cherries and chocolate.

In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugars on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, egg yolk and vanilla, and beat until incorporated.

With the mixer down to low, add the flour mixture to the bowl until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix. Let the mixture chill for 30 minutes in the fridge.

Roll these portions lightly between your hands in about 3 Tbsp. size portions, then place on each baking sheet, spaced evenly. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, two trays at a time, in a preheated oven for 9-10 minutes. They should appear slightly undercooked, just let them cool completely.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.

* You can find a silpat at Bed Bath and Beyond or Amazon. They keep the bottoms on cookies or biscuits from burning, while also creating a non-stick surface. They come in a few sizes, so be sure it fits the measurements of your cookie sheet!

GINGER CAKES WITH WHITE PEACHES + BLACKBERRY COULIS

It's summer. And not to say I would turn down a stick-to-your-ribs piece of chocolate cake, but I feel good about this dessert. I will claim it as my current favorite. We made four, each ate one and while I'd normally give the rest away, these little babes are tucked away my fridge for this afternoon. I doubted them, thinking they looked like ginger egg souffles coming out of the oven, but looks can be deceiving. A zesty ginger angel food cake of sorts, with the tang of fresh blackberries and the warm sweetness of a ripe, white peach. It's not that any of the three components are show stoppers on their own, but together, the combination is absolute perfection. This dessert is a case in point, that heavy and rich is not always better. If I were serving this to other people, I would consider adding a very small scoop of good vanilla bean ice cream on top. However, for the sunny days of August, where it is just me and Hugh needing an afternoon treat, they are perfect as is.

My side note: a few of you think myself, Sara, take the pictures here on Sprouted Kitchen. I wish it were the case, I would love to have his talent, but Hugh is the genius who makes my cooking look even better than it actually is. He encourages me to make good foods, so he can take pictures like we have here; I am a lucky lady. Don't worry, I pay him with ginger cakes.

GINGER CAKES WITH WHITE PEACHES + BLACKBERRY COULIS // Makes 4 Small Cakes

Inspired by The Golden Door Cooks at Home by Dean Rucker

Tip: Egg whites are easier to beat when they sit at room temperature for a bit. As far as substitutes, you could use regular white sugar instead of what is listed below if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gf baking mix, but I haven't tested that myself. I like a lot of ginger, and found the below measurement to be pretty modest. If you make them, I'd love to hear your feedback on the ratio!

3 Extra Large Egg Whites (4 if any smaller)

1/2 tsp. Cream of Tartar

Pinch of Salt

1/4 Cup Natural Cane Sugar/Sucanat

1/4 Scant Cup Turbinado Sugar

1 tsp. Real Vanilla Extract

1 1/2 Tbp. Fresh Grated Ginger

1/4 Cup Unbleached All Purpose Flour

1 Ripe, Organic White Peach

1 1/4 Cup Blackberries

Juice of one Lime, about 2 Tbsp.

1 Tbsp. Honey

1 Tbsp. Half+Half/Heavy Cream

Oven to 350'

1. In a mixing bowl, beat the egg whites, cream of tartar and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it's holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla extract and fresh grated ginger.

2. Using a rubber spatula, sprinkle and fold in the 1/4 flour, being careful not to deflate the egg whites.

3. Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. * I give mine a good slam down on a cutting board, and flip them over, the cake comes right out.

4. While the cakes are cooking, blend the blackberries, lime juice, honey and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries may require you to add a tad more honey, it should be tart.

5. Cut the peach in half, and in thin slices.

6. Assemble with one cake, a few spoonfuls of the blackberry sauce and some fresh peach slices.

ZUCCHINI TOASTS

There are moments when the weight of something simple, gets the best of you. All the beliefs and values we have, that compose this big ol' life of ours, can get generalized or maybe even overlooked until someone or some moment or some thing breaks out and makes life quite genuine.

I was reminded yesterday of how much we need people. I have some great people around me, and I am so thankful for the different facets of relationships. All the little wedding decisions and to-do lists got the best of me yesterday, and I lost it while talking to my mom about the color of invitation paper (by lose it, I mean tears, not angry rage). We sat on my parents backyard steps, and I needed her to hug me right then and change the subject. I needed her to comfort me, and ummm, I needed her to go pick out the paper as well. I am SO excited to get married, beyond anxious, but a few tears are expected in all of this. We're not as independent as we'd like to think we are, and it's humbling to admit that we need people; that we're dependent. Sometimes I think we need to be reminded of the obvious, and sometimes it's the little things that take us there. I could keep my mini life lessons to myself, but knowing how I often get wrapped up in my own inner dialogue, I thought one of you may need to get out of your head for a second as well.

On that note, it seems avocado toast is the trendy snack of the summer. I am a partaker myself, but needed another quick snack option, that resembles the satisfying greatness that comes from goodies piled on a good slice of grainy toast. You could use any spreadable cheese of choice, but ricotta keeps everything nice and moist here. Consider making extra zucchini, then you're set for the next few snack times.

ZUCCHINI TOASTS // Makes 4 Toasts, Serves 2

1 Fresh Whole Grain Loaf

4 Zucchini (About 2 1/2 Cups when diced)

1 Tbsp. Olive Oil

2-3 tsp. Lemon Pepper

1 tsp. Fennel Seed (optional)

Sea Salt (If your Lemon Pepper Blend DOESN'T have salt already)

1 Cup Ricotta Cheese

2 Tbsp. Minced Shallot

1 Tbsp. Dijon Mustard

Fresh Parsley + Mint

Oven to 475'

1. Cut both end off the zucchini. Cut each in half length wise, then each long half into 4 sticks, dice. Repeat with remaining zucchini.

2. Spread zucchini on a large baking sheet, drizzle the olive oil and lemon pepper, optional fennel seed, and salt IF needed. The zucchini should have a very light coating of oil, add a bit more if need be. Use your preferences on the amount of spices too. Spread to make one even layer on the baking tray for more browning. Bake on the upper third rack for 18-20 minutes, or until they've got some good crispy edges. Remove to cool.

3. While zucchini is roasting, mix the ricotta, mustard and shallot together in a small bowl, set aside.

4. Chop even amounts parsley and mint, about 1/3 cup in total.

5. Toast your bread slices, I thought 1/2'' thick was perfect. Spread a few dollops of the ricotta mix, a sprinkle of the herb mix, pile zucchini on top, and another sprinkle of herbs. Yum.