Rich Scones

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 egg
2/3 cup milk

Milk for brushing tops
Sugar for sprinkling

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter until crumbly. Beat egg lightly in small bowl. Add milk. Pour into fry ingredients. Stir with fork to make a soft dough. Pat into tow 6 inch rounds. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar. Bake in 425 oven for 15 minutes until risen and golden brown. Split and butter.

Almond flour biscuits

Fluffy Biscuits
Makes four biscuits

1 and 1/2 tablespoons of unsalted organic butter or nonhydrogenated shortening
1 cup plus two tablespoons of finely ground almond flour
1/4 teaspoon sea salt
3/4 teaspoon aluminum-free baking powder
4 egg whites

Preheat oven to 400 degrees Fahrenheit.

1. Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout. You could also use a pastry blender, in which case you probably don’t need to read these instructions.

2. Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!

3. Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Reserve yolks (save all that creamy goodness for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want ’em a little foamy.

4. Remove mixture from fridge and whisk in the egg whites for a couple of seconds, breaking up any massive chunks in the dough with your whisk or fork. It’ll be an extremely runny dough with chunks of the almond mixture. Pour it into greased foil-lined ramekins/nonstick muffin cups/a muffin top pan and get that sucker in the hot oven before the fat can even THINK about softening!

IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF YOU ARE USING A MUFFIN TOP PAN, bake for 12 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you’re using to bake these. Some sort of non-stick pan works best here! Silicone muffin cups are great, too. Greased foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil.


Craving pizza but you’re on a low carb diet? No problem – just make the crust out of meat! Don’t worry, you can thank me later.

  1. I use a 12×17 rectangular pan
  2. Get a decent sized mixing bowl to mix the meat
  3. Start pre-heating the oven to 450
  4. For ease of mixing into the beef, I go ahead and get all my seasonings out and into a little bowl (this will make more sense in a second):
    • 1/2 cup grated Parmesan cheese**
    • 3 tsp salt
    • 1 tsp caraway seeds (this is the magic ingredient in my opinion)
    • 1 tsp oregano
    • 1 tsp garlic salt
    • 1 tsp coarse ground pepper
    • 1 tsp red pepper flakes (optional)
    • 2 lbs. ground beef (80/20 is fine)
  5. Seasonings mixed, put the beef into the mixing bowl, crack into it two eggs and mix beef and eggs first. This is because the runny egg can cause the seasonings to clump together and it just makes mixing a lot messier and less uniform if you don’t mix beef and egg first prior to adding the seasonings. Thus, the need for to pre-mix the seasonings — your hands are all covered in beef at this point, so you just have to pour in the seasonings!
  6. Add seasonings and Parmesan cheese and mix well! (Note: you can also do the Parmesan after the egg/beef pre-seasonings if you want)
  7. Take the mass of mixed beef and slam it onto your pan. BAM!
  8. Flatten it out: you should be able to just about cover a 12×17 pan with the beef
  9. Oven pre-heated, throw it in there for 10 minutes!

If you’ve got veggies or anything that needs to be heated or cooked, pre-cook them, as the ‘za only takes about 5-6 minutes under the broiler once the crust is ready.

Build, broil, and serve.

Reese’s Peanut Butter Cup Cheesecake

Oreo Cookie Crust

  • 1 350g bag Oreo cookies, crushed
  • 1 cup peanuts (optional)
  • 1 stick (1/2 cup) butter, melted


  • 2 lbs softened cream cheese
  • 5 eggs
  • 1.5 cups brown sugar
  • 1 cup smooth peanut butter
  • 1/2 cup whipping cream
  • 1 tsp vanilla extract
  • 12 Reese’s Peanut Butter Cups, cut into 6’s


  • 5 oz semi-sweet chocolate
  • 1/4 cup sour cream
  • More Reese’s Peanut Butter Cups (3, cut into quarters to mark out 12 pieces… or more, just because)


Oreo Crust:

  1. Throw peanuts in a blender ’til they’re really small (not fine, but small). Combine the crushed Oreos and the ground peanuts with the stick of melted butter. Note: At this stage, add more butter if your crust seems a bit dry.
  2. Pat the crust mixture into 10-inch round springform pan. You should have enough to go up the sides.

Reese’s Cheesecake Filling:

  1. Beat cream cheese until smooth.
  2. Add eggs one at a time. Keep beating the eggs / cream cheese.
  3. Add the sugar, the peanut butter and the whipping cream. Keep mixing.
  4. Stir in the vanilla, and fold in the Peanut Butter Cups with a spatula.
  5. Pour the filling into the prepared crust.
  6. Cover the bottom of the springform pan with tin foil. You’re going to place it in water, so try and make it air tight. Place the springform pan into a larger baking pan, and fill the larger pan with hot water, such that the water comes about an inch up the sides of the springform pan.
  7. Bake at 275 degrees F for 90 minutes, or until firm and lightly browned. Place it in the fridge.

Cheesecake Topping:

  1. Melt the chocolate and the sour cream in a microwave in 20 second bursts, stirring constantly. Once it’s all melted and smooth, spread it over the cheesecake with a spatula. Drop broken up Reese’s Peanut Butter Cups on top. Or add Oreos. Or a bunch of Snickers bars and peanuts. Really, the world is your oyster.

Finally: Refrigerate the entire cake at least 4 hours. Then serve in extremely thin slices.

Roasted Asparagus

2 lbs asparagus spears, washed and trimmed
2-3 tbsp olive oil
salt and pepper to taste
zest of 1 lemon

Preheat oven to 425F. Toss asparagus with remaining ingredients until spears are well-coated. Lay asparagus on a baking sheet or in a baking pan in a single layer. Roast in oven for 18-20 minutes – until tips are crispy. Serve hot.

Lentil Crunchies

1 14oz can lentils
Cooking spray of your choice (I used olive oil)
¼ tsp black pepper
¼ tsp garlic powder
Drain lentils. Spray a cookie sheet well with cooking spray. Spread out lentils on sheet and give them a light coating of cooking spray. Bake in a 425 degree oven for 20-25 minutes, until crisp, stirring often. Combine seasonings and toss with hot lentils. Cool and store in a airtight container.

These *just* came out of the oven, and damn, are they tasty. And really good for you too. I’m going to make up another batch and take them to work to keep in my desk for a healthy snack.

Stolen from 28 Cooks

Chipotle Black bean cakes

1 tsp olive oil
1/2 c minced onion
1 clove garlic, minced
1 (15 oz) can black beans, rinsed and drained
1/4 c breadcrumbs
2 canned chipolte chilies, plus 2 tbsp adobo sauce
1 egg, beaten

In small skillet, heat olive oil. Add onion, saute for 2 minutes. Add garlic, saute for 2 minutes, until both are tender. Cool slightly.

In a large bowl, mash beans lightly with potato masher or fork. In food processor, blend chilies and adobo sauce well, and add to beans. Add onions, garlic, breadcrumbs, and egg white. Stir well. Allow to rest in the refrigerator for 15 minutes.

Shape mixture into 4 patties, and place on waxed paper. Refrigerate patties for a few hours to give flavors a chance to meet.

These patties can be grilled or pan fried. If grilling, spray rack with oil. If pan frying, heat a small amount of oil in skillet. Cook 3 minutes each side, until crispy and browned.

Excellent for breakfast, as a snack, or with dinner.