The Baking Bible's Luxury Oatmeal Cookies

Roasted carrot fennel salad with zaatar

For when you accidentally keep buying carrots when you already have so. many. carrots...

Roasted carrot fennel salad with zaatar

1 Tbs walnut or canola oil

1 lb carrots, cut into bite size pieces

sea salt to taste

1 bulb fennel, sliced thin

1 tsp zaatar seasoning

1 ounce goat cheese

1. Heat oil in saute pan over medium high heat. Add carrots and cook 20-30 minutes, stirring occasionally. You want a nice brown caramelization. Season with sea salt and remove from heat. Allow to cool for 5 minutes. 

2. Add fennel to carrots. Add zaatar and toss to combine. Serve with goat cheese.

Manchego Fig Muffins

This is the result of extra manchego cheese and wanting to eat a cheese plate in muffin form.

Manchego and fig muffins

1 3/4 c. (8 oz) all-purpose flour
1 tbs. (1/2 oz) sugar
1/2 tsp. kosher salt
2 tsp. baking powder
1 c. (8 oz) milk
2 eggs
1 stick (4 oz) butter, melted and cooled slightly
3 oz. manchego cheese, shredded
4 oz. dried figs, chopped

Preheat oven to 350* and place rack in center of oven. Grease a 12-muffin tin.

Combine flour, sugar, salt, and baking powder in large bowl.

Combine milk, eggs, and butter in large bowl. Add dry ingredients to wet ingredients and mix just until combined. Fold in cheese and figs.

Distribute batter evenly between muffin tins. Bake for about 28-32 minutes, or until muffins are golden brown. Allow to cool in pan on cooling rack for 5 minutes. Remove muffins from pan and allow to cool.

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