Peanut Butter Dark Chocolate Quinoa Blondies

Based on a recipe from Eating Well magazine, I adapted this for ingredients on hand– and personal preference. Quinoa flour is easy to make– grind quinoa in a clean coffee grinder– just remember that whatever amount of quinoa you start with, you will end up with more flour (one cup of whole grain quinoa equals almost a cup and a half of quinoa flour). I also chopped up 7 oz. of dark chocolate in the food processor which gave me more than a cup but my husband said, "There isn't such a thing as too much chocolate."

1/4 cup unsalted butter, softened

3/4 cup peanut butter

2 large eggs

3/4 cup packed brown sugar

1 teaspoon vanilla extract

3/4 cup quinoa flour

1 teaspoon baking powder

1 cup chopped dark chocolate  or chips

1/4 teaspoon salt, (optional)

Preheat oven to 350 degrees and spray an 8-inch square making pan with cooking spray. Beat butter and peanut butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar, and vanilla. Whisk quinoa flour, baking power, and salt (if desired). Mix the flour mixture into the wet ingredients until just combined and stir in the chocolate chips. Spread the batter evenly into the prepared pan.

Bake until toothpick inserted in center comes out with just a few moist crumbs– about 25 to 35 minutes. Do not overbake. Let cool in pan for 45 minutes. Cut into 24 squares.

Dark Chocolate Molasses Cookies

Because sometimes we need to mix things up. Slowly I'll be incorporating my Chef Chelle recipes here.

Makes 24 cookies

3.5 ounces dark chocolate bar

1 cup packed dark brown sugar

6 tablespoons vegetable oil

6 tablespoons butter, softened

¼ cup molasses

1 ½ teaspoons vanillas extract

1 large egg

2 cups brown rice flour

1 teaspoon baking soda

Preheat oven to 375 degrees. Pulse dark chocolate bar in food processor until finely chopped, set aside. Place dark brown sugar, vegetable oil, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add molasses, vanilla, and egg; beat until well combined. Combine flour and baking soda, stirring with a whisk. Add flour mixture to sugar mixture, beating at low speed until almost well combined. Add chocolate, beat at low speed until well combined. Spoon dough by rounded tablespoons onto prepared cookie sheets (parchment paper or non-stick spray). Press gently for flatter cookies. Bake 12-13 minutes or until the edges are barely browned. Cool cookies on the pan for 3 minutes and then place on a wire rack to cool.

French Onion Soup

French onion soup was always a treat when we went out to a restaurant when I was growing up (or at wedding receptions and funeral luncheons). My dad started making it in the last years of his life, but I'm not sure I ever wrote the recipe down so a year ago I found myself hunting for one. I found one from Epicurious, but when I went to make it again this year, I made some changes to recipe, mainly using the crock pot to allow the ingredients to meld for several hours rather than just thirty minutes. Several people told me this is the best French onion soup they've ever had so I'm sharing exactly what I did.

I also made my own bread (using this recipe) and a day before we were serving the soup, my husband cut the bread into pieces and we let it dry out so it would be hard when I placed it on top of the soup and before I added the cheese.

Finally, I doubled the original recipe because there were five of us and it was served as a main course (and I like having enough to around for a few evenings afterward). The recipe you see below is the doubled version.

Makes approximately 10 servings, depending on the size of bowl that you use. It's also important to use bowls that are heat proof because they are placed in the oven under the broiler to melt the cheese. We have Fiestaware.

4 pounds, mix of yellow and white onions, halved lengthwise, then thinly seized lengthwise

4 teaspoons of dried thyme

5 bay leaves

2 teaspoons salt

1 stick unsalted butter

1 1/2 cups dry white wine

4 teaspoons all-purpose flour

8 cups beef broth (reduced sodium if you can find it!)

3 cups water

1 teaspoon freshly ground black pepper

10 (1/2 inch thick) slices of a baguette or French bread that has been hardened

1/2 pound Gruyere cheese, sliced thinly

1/2 pound smoked provolone cheese, sliced thinly

4 tablespoons Parmesan cheese, grated

Melt butter in a large dutch oven or heavy pot over moderate heat. Add onions, thyme, bay leaves, and salt. Stir, uncovered, about 45 minutes when the onion are soft and golden brown. While they are cooking, mix the water and the broth in the crock pot and turn it on so everything is warm by the time you are ready for it. It can stay on high heat the whole cooking time.

Add the wine and mix, cooking for about two minutes. Then add the flour and mix for a minute. Pour the mixture into the crock pot and allow to cook for several hours. Because the flour went in last, it won't be as dark as most French onion soup.

When ready to serve, place bowls on a sturdy pan and divide soup into crocks. Float a slice of bread on top and then place sliced pieces of both cheeses on top of the soup/bread/bowl to cover the surface. Sprinkle some parmesan to finish it.

Broil several inches from the heat in the oven until the cheese is melted and bubbly, usually a few minutes.