Part of the magazine clean up. This one is from Fine Cooking, link here:

Goat Cheese & Chile Corn Spoonbread

Serves 8 to 10

Hot chiles and tangy goat cheese add excitement to sweet, soothing corn pudding. 

Ingredients:

• 1 stick, 4 oz. (8 Tbs.) unsalted butter; more for the pan
• 1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
• 1/4 cup dry white wine
• 2-1/2 cups frozen corn
• 1/2 cup heavy cream
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 3-1/4 oz. (2/3 cup) all-purpose flour
• 2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
• 3 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1 cup sour cream
• 2 large eggs
• 4 oz. fresh goat cheese, softened
• 1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.
In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.
Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.
Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.
In a small bowl, mash together the goat cheese and chile with a fork.
Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.
Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.

Nutrition information (per serving):
Calories (kcal): 330, Fat (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 14, Protein (g): 7, Monounsaturated Fat (g): 6, Carbohydrates (mg): 27, Polyunsaturated Fat (mg): 1, Sodium (g): 310, Cholesterol (g): 95, Fiber (g): 2,

My Notes:
1. I definitely used slightly less butter and wished I'd used the whole stick because the whole thing didn't brown as beautifully as I would've liked.
2. I used 3 serrano chiles, which was a nice heat level.
3.  I used full fat sour cream and it was fantastic, though it probably didn't need to be
4. I'm always confused by what is meant by a dry white wine, so I used a Chardonnay.
5. An 8x8 pan was perfect, but I would try and do a better job of dolloping the goat cheese in throughout-- too much of my cheese ended up in the middle which made it hard for it to set. .

I ripped this recipe out of a Real Simple magazine. What drew me to it was the "dijon-caper" dressing, which is the only noteworthy thing about the recipe. It's dairy-free, quite flavorful, and delicious.


http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-broccoli-and-white-bean-salad-with-dijon-caper-dressing

Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing

• March 2016

INGREDIENTS

1. 1large head broccoli, trimmed and cut into large spears
2. ¼cup plus 2 tablespoons extra-virgin olive oil, divided
3. ¼teaspoon kosher salt
4. 3tablespoons fresh lemon juice
5. 2tablespoons Dijon mustard
6. 2hard-boiled eggs
7. 3tablespoons drained capers, chopped
8. 2tablespoons chopped dill, plus more for garnish
9. 1(15-oz.) can cannellini beans, rinsed and drained
10. 8cups curly spinach, stemmed

DIRECTIONS

1. Preheat the oven to 450°. Line a baking sheet with aluminum foil.
2. Combine the broccoli, 2 tablespoons of the oil, and the salt on the prepared sheet and toss to evenly coat. Roast until golden and tender, stirring halfway through, about 20 minutes.
3. Meanwhile, combine the lemon juice, mustard, eggs, and 1 tablespoon of water in a food processor and pulse to combine. With the machine on, slowly drizzle in the remaining ¼ cup of oil until the dressing is smooth. Stir in the capers and dill. Scrape half of the dressing into 
a large bowl. Add the warm broccoli, beans, and spinach and toss to coat. Transfer to a serving platter and serve warm, sprinkled with more dill, with 
 the remaining dressing on the side.

Cashew "cheese" sauce 1

Always on the hunt for the best cashew cheese sauce, I tried this one: http://food52.com/recipes/41758-my-favorite-vegan-mac-and-cheese

My verdict: Would never make again-- raw turmeric doesn't work for me.

• 2/3cup (about 3 ounces) raw cashews, soaked in water for at least 2 hours (and up to 8), drained
• 1/2cup cooked cannellini, great white northern, or navy beans
• 2tablespoons freshly squeezed lemon juice
• 1/2teaspoon smoked paprika
• 1teaspoon ground turmeric
• 2tablespoons white miso
• 1/4cup nutritional yeast
• 1small clove garlic, crushed
• 1dash cayenne pepper
• 1/2cup water

Whole wheat carrot muffins

Recipe is from:
http://cookieandkate.com/2015/healthy-carrot-muffins-recipe/

My notes: very dense batter, and though great on the first day, they really decayed quickly.

INGREDIENTS

• 1¾ cups white whole wheat flour or regular whole wheat flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups peeled and grated carrots* (that's potentially a lot of carrots—about 3 large or up to 6 small/medium)
• ½ cup roughly chopped walnuts
• ½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don't stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Part of the "magazine rip out" cleanse that I've embarked on! This is from Martha Stewart Living.

My Notes:
1. I definitely messed up measuring the sugar in these-- and thus the final product had an unsightly dark butter ring around each one.
2. It was a good cookie. Definitely the fennel made things interesting. However, it was a little too sweet-- semisweet chocolate would've been just fine.
3. I didn't use an electric mixer-- and next time I would.
3. Would I make again? Maybe. Not sure. But I'll have no problem getting through these.

Cornmeal Chocolate-Chunk Cookies with Raisins and Fennel Seeds

INGREDIENTS

• 1 1/2 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 tablespoon fennel seeds, toasted and finely ground
• 1 large egg
• 1 cup all-purpose flour
• 2/3 cup medium-grind yellow cornmeal
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 3/4 cup golden raisins
• 5 ounces coarsely chopped milk chocolate (1 1/4 cups)

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl, beat butter with sugar and fennel seeds on medium-high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder, and salt and beat just until combined. Stir in raisins and chocolate.
2. Scoop heaping tablespoons of dough (or use a 1 1/2-inch ice cream scoop) onto parchment-lined baking sheets, about 2 inches apart. Bake, rotating sheets once, until edges are golden, about 15 minutes. Let cool on sheets on wire racks at least 10 minutes before serving warm or at room temperature. Cooled completely, cookies can be stored at room temperature up to 3 days

Whole Wheat Banana Bread (DH approved!)

Last weekend was not very productive. It was the weekend after we had returned from a vacation, and I was in recovery mode. Luckily, though, I mustered up enough energy to make banana bread! I chose smittenkitchen's "Crackly banana bread" even though I didn't have any millet on hand.

Link here:
Recipe Copied below:

3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
1/3 cup (65 grams) light brown sugar
1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 grams) baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Salt
1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice, see Note up top)
1/4 cup (50 grams) uncooked millet

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

My Notes:
1. I made this entirely with whole wheat flour, and the DH loved it. This is the first whole wheat banana bread that he's truly liked, so it's definitely a keeper!
2. I added in some roasted almonds and chocolate chips
3. I used honey, not maple syrup, and canola oil, not olive.
4. I also just used pumpkin pie spice for the spices.
5. It took exactly 50 minutes in our oven!

everyday chocolate cake and baked french toast

Everyday Chocolate Cake:
http://smittenkitchen.com/blog/2010/08/everyday-chocolate-cake/

I pretty much made this one exactly as she stated-- I even pulled out my electric hand mixer for this to really cream the butter and sugar together. Would I ever make it again? Probably not. I always find chocolate cake to be too dry, and this one was no exception.





Baked French Toast
http://smittenkitchen.com/blog/2006/12/new-years-day-2001/

My changes: I added in sliced almonds and golden raisins, didn't use any booze and added 1.5 tsp of vanilla extract. I put extra cinnamon between layers. It came out great! In the future I would try pecans instead of sliced almonds or may even sliced bananas.

Super-Crumb Coffee Cake

Leftover buttermilk usually means lots of googling to figure out what to do with it, but not this time! I went to a Galentine's brunch a few weeks ago that featured a delicious sour cream coffee cake and had me hankering for more later on. I came across this recipe from Sally's Baking Addiction that used buttermilk, and decided to give it a try.

Super-Crumb Coffee Cake

Ingredients:

• 1 Tablespoon flour, for coating the pan
• 2 cups all-purpose flour 
• 1 cup + 2 Tablespoons granulated sugar
• 1 teaspoon salt
• 10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk, at room temperature
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2/3 cup packed light or dark brown sugar
• 2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 350F. Generously spray a 9-inch springform pan with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
2. Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture.
3. Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla - you may want to do this with a mixer. The batter is very, very thick. Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting - about 2 full minutes. Spoon the batter into the prepared springform pan, smoothing the top.
4. Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean - 50-58 minutes. Mine took 55 minutes. Allow to cool for 10 minutes, then remove the sides of the springform pan and allow cake to cool completely before serving (about 2 hours).
5. Make ahead tip: Cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week. Cake can be frozen up to 2 months. Thaw overnight in the refrigerator.

My Notes:

1. I added in about half a cup of my cousin's homemade plum jam into the batter once in the springform pan, which I definitely would do again. The cake itself doesn't have much flavor, and the tartness of the jam helped cut the sweetness of the topping.

2. Too much topping that was too sweet! Or perhaps the topping didn't have enough butter, so it ended up being very sandy. 

3. I did use a pastry cutter to blend in the butter, but I was able to mix the batter by hand. Which is great. I really dislike pulling out my handheld mixer. 

4. Cake tastes great and has a nice moist crumb.

Some pictures:

Breakfast Cookies

This week for the DH's breakfast, I decided to make these breakfast cookies from the Minimalist baker that I stumbled upon when I was looking at her almond meal coconut cookies from last week.

GLUTEN FREE VEGAN BREAKFAST COOKIES

Prep time

10 mins

Cook time

17 mins

Total time

27 mins

Tender, not-too-sweet breakfast cookies made with bananas, flax seed, oat flour, rolled oats, almond meal and lots of dark chocolate chips. Gluten free and vegan!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 26 cookies

Ingredients

• 2 medium ripe bananas
• 2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water)
• 1/2 cup natural, salted peanut butter (crunchy or smooth)
• 2 Tbsp refined coconut oil, melted (or canola oil)
• 1 tsp pure vanilla extract
• 3 Tbsp agave nectar (or sub maple syrup, or honey if not vegan)
• 1 1/2 cup gluten free rolled oats
• 1/2 cup oat flour (ground from GF oats)
• 1/2 cup almond meal (ground from raw almonds)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch sea salt (add more or less depending on saltiness of your PB)
• 3 Tbsp raw walnuts, lightly crushed (or sub other nut)
• 1/2 cup semisweet or dark chocolate chips (non-dairy for vegan)

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl combine flax seed and water and let rest for 5 minutes to achieve "eggy" texture.
3. Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
4. Add oats, almond meal and oat flour and mix well.
5. Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
6. Drop cookies by spoonfuls on a lightly greased baking sheet - they won't expand much. Also make them as uniform in size as possible to ensure even baking.
7. Bake for 15-17 minutes or until the cookies are slightly golden brown.
8. Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.

My notes:
1. Sticky dough, but I was able to flatten them out pretty well and they held together after being baked.
2. I used whole wheat flour instead of the oat flour
3. I used canola oil instead of coconut oil
4. I used almond butter (a mix of raw and roasted) instead of almond butter
5. I used psyllium eggs, not flax, and probably added more water because of that.
6. I used cashews for the nuts and threw in some cranberries because why not
7. The DH was a fan, and I will probably be making these again. Next time I'll probably throw in some spices-- cinnamon or allspice-- something extra to give oomph. Perhaps the almond butter swap for the the peanut butter took some of the flavor out, I don't know, but I thought that these guys could use a little more something.

Whole Wheat Buttermilk Blueberry Pancakes

And here I go continuing on my quest to find whole grain pancakes that taste like pancakes should. Today I tried this recipe from The Little Spice Jar 

FLUFFIEST WHOLE WHEAT BUTTERMILK PANCAKES

Prep time:  12 mins

Cook time:  13 mins

Total time:  25 mins

Serves: 10 pancakes

INGREDIENTS

• 1 cup + 2 tablespoons milk
• 1 tablespoon vinegar
• 1 and ¼ cup whole wheat flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 and ½ teaspoon light brown sugar
• 1 large egg
• 1 tablespoon unsalted butter, melted
• ½ cup blueberries or chocolate chips

INSTRUCTIONS

1. Combine 1 cup milk with vinegar in a medium bowl or a 2 cup measuring cup and set aside for 5 minutes to "sour". Add the egg and melted butter to the soured milk and using a fork or whisk, beat lightly until mixed.
2. In a large bowl, mix together flour, salt, baking powder and sugar. No need to sift. Stir milk and egg into flour mixture in 2 batches. Set aside for 10 minutes. Add the 2 tablespoons of milk and stir.
3. Heat a nonstick griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Dot the pancakes with blueberries or chocolate chips as preferred before flipping. Brown on both sides and serve hot.

My Notes:
1. These definitely had a good "rise" to them and made nice thick cakes.
2. I made a stack without blueberries and they were just okay. With fresh blueberries, though, they were much better.
3. Verdict: On to the next one, on to the next one.

Crispy Rice Bars "Luna Bars"

Happy Valentine's Day! My dear husband requested something "different" this year (and by different I think he just meant not cookies) for Valentine's Day. I've been wanting to try a homemade LUNA bar for awhile and so that's where I took it.

The recipe below is directly from Chocolate-covered Katie. My notes/changes are below.

Homemade Luna Bars

• 3 cups rice crispies (I used brown rice crispies. For a less-crispy bar, you can sub 2 cups of the crispies for 1/2 cup oat flour.)
• 2 tsp pure vanilla extract
• 1/2 tsp salt (I used salted pb, too)
• 1/2 cup plus 2 tablespoons nut butter of choice (for lower-cal option, see below link)
• 1/2 cup sticky sweetener, such as agave or brown rice syrup (I used agave)
• 2-3 tablespoons protein powder (you can omit)
• melted chocolate chips or 

Mix your pb, sweetener, extract, and salt. Melt (either in the microwave or stove), then pour over the cereal and powder, and stir very well, making sure to coat all the crispies. Smush and smash the crispies. (Get mad; it’s fun!) Line a pan with wax paper and spread the mixture evenly into the pan. Place a sheet of wax paper on top of the mixture, then press down as firmly as you can. Really press it down! Spread the chocolate on top, and freeze for at least a half hour before slicing.

My Ingredients and Changes:
1. I also used brown puffed rice, which I got from the bulk bins at Whole Foods, but I'm sure regular crisped rice would be equally delicious. I probably ended up using closer to 4 cups of it.
2. I've been running low on vanilla extract and so I did one teaspoon vanilla and added a teaspoon of imitation maple flavor, which I have a lot of and never use. I think this was a brilliant move on my part because it added a nice flavor dimension to the final product.
3. I used Skippy's natural "no-stir" peanut butter for this and went with blue agave syrup.
4. I put in two tablespoons of chocolate flavored protein powder.
5. For the chocolate layer, I melted chocolate and butter (2.5ish oz to 1.5ish TBSPs).

My Notes:
1. This would be a no-brainer GF, DF dessert, if I omitted the whey protein powder or subbed in cocoa powder, and didn't use butter in the chocolate layer.
2. I probably could've added more protein powder (maybe 4-5 TBSP) without anyone noticing-- I think in the future, I'd mix the powder into the melted liquids before adding it to the rice.
3. I think I would do a thicker chocolate layer next time. I used an 8x8 pan and the 2.5ish ounces of chocolate definitely covered the surface area, but I think I'd have liked more.
4. I really liked this, but next time I might try added some nuts or some other interesting mix in to the rice.

Almond Meal Cookies (GF, DF)

Friday snack duty this week and I am strangely uninspired. Usually I go all out for Friday snack-- I bookmark recipes to try out weeks in advance, and often go over the top with what I bring in-- gluten-free, dairy-free things for the two co-workers of mine who follow that diet, and other delicious treats for everybody else. But this week, I'm tired, I'm feeling overworked and underappreciated and squeezed on all fronts and I just can't bring myself to care. I made this recipe from the Minimalist Baker mostly because the ingredient list was short and my bag of almond meal in the freezer was taking up prime real estate. But now that I've baked them, I realize that of course I care, because while according to the DH they taste fine, they look pitiful. And I'm contemplating leaving them at home and making something else entirely. Le sigh.


Almond Meal Cookies with Chocolate Chips and Coconut
http://minimalistbaker.com/almond-meal-cookies-with-chocolate-chips-and-coconut/

ALMOND MEAL COOKIES WITH CHOCOLATE CHIPS AND COCONUT

 

Prep time

45 mins

Cook time

10 mins

Total time

55 mins

 

Gluten free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.

Author: Sprouted Kitchen, modified by Minimalist Baker

Recipe type: Dessert

Cuisine: Gluten Free

Serves: ~20 cookies

Ingredients

• 1 1/4 cups (137 g) almond meal
• 1/4 cup (30 g) chopped dark chocolate (Sara used cacao nibs)
• 1/2 cup (40 g) shredded unsweetened coconut
• 1/2 tsp baking powder
• 1/4 teaspoon salt (or sea salt)
• 1/3 cup (73 g) brown sugar 
• 1 egg
• 3 Tbsp (45 g) coconut oil, melted
• 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
5. Preheat oven to 375 degrees F (190 C).
6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
7. Bake until edges begin to brown, 7-10 minutes.
8. Remove from oven and let cool before serving.

MY NOTES:

1. I used actual unsweetened shredded coconut -- like from a coconut using a scraper-- that had been frozen. No coconut flakes. I also used canola oil, chocolate chips (not chopped chocolate), and added in a little bit of almond extract, and some cinnamon and cardamom. 

2. These guys barely puffed or spread in the oven. I don't know if it's because of any of the substitutions I made (as I wrote about in #1)... but mine look kind of grainy and whitish, and nothing like the beautiful pictures on the minimalist baker's blog. 

3. I have no idea how she got 20 cookies out of this recipe-- I got 13, and I had really been stretching the dough, maybe maybe could have reached 15. 

4. I chilled the dough all day long, and it was pretty easy to work with thankfully.