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HAPPY NATIONAL COOKIE DAY!

Although, really, do we need a reason to eat cookies? To celebrate, we thought we’d share our latest favorite cookie recipe from The Sweet Spot by former White House pastry chef Bill Yosses. The best part about this recipe, apart from ALL the chocolate? It has significantly less sugar than your typical cookie recipe, making these much better for you.

HIGH-PERCENTAGE-CHOCOLATE-CHOCOLATE COOKIES

MAKES 3 ½ DOZEN COOKIES

Ingredients:

1⁄2 cup tart dried cherries

8 ounces dark 80% chocolate

2 tablespoons unsalted high-fat European-style butter, at room temperature

2 ½ tablespoons whole wheat flour

1⁄2 teaspoon baking powder

Pinch of kosher salt

2 large eggs

1⁄3 cup (lightly packed) light brown sugar

1⁄2 teaspoon vanilla paste

1⁄2 cup pistachios, toasted and coarsely chopped

6 ounces milk chocolate cut into Toll House–size chunks

Sea salt flakes (optional)

Directions: 1 | Preheat the oven to 350°F. Line two rimmed baking sheets with parchment.

2 | Bring a small saucepan of water to a boil. Add the cherries and cook for 2 to 3 minutes to plump. Drain and spread on a paper towel.

3 | Combine the dark chocolate and butter in a small microwave-safe bowl and melt in the microwave in 5-second intervals, stirring after each, until it is thoroughly melted and looks smooth and glossy. Monitor the chocolate closely, as it can easily burn. Set aside to cool for at least 10 minutes.

4 | Combine the flour, baking powder, and salt in a fine-mesh sieve set over parchment and tap through to sift. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat together the eggs and brown sugar on medium-high speed until the mixture is frothy. Add the flour mixture, vanilla, cherries, pistachios, and milk chocolate and mix until just incorporated.

5 | With the mixer running, add the cooled melted chocolate to the bowl and mix until just incorporated. Remove the bowl from the mixer

and finish mixing with a wooden spoon to avoid overbeating.

6 | Spoon walnut-size portions onto the prepared baking sheets, leaving an inch between them. Bake until the cookies form a crust with a slightly browned edge, about 8 minutes. For fudgier cookies, bake 6 to 7 minutes. Slide the parchment onto a marble or wooden countertop or onto a cold sheet pan to stop the baking. If desired, sprinkle a few flakes of sea salt onto each cookie while still soft. The cooled cookies will keep, tightly covered, for up to 4 days.

#national cookie day #cookies #food #foodporn #dessert #om nom nom #chocolate #chocolate cookie

Double Chocolate Gluten-Free Waffles from Minimalist Baker

Double Chocolate Gluten-Free Waffles 30 minutes or less | Gluten-Free

Everyone loves chocolate. Everyone loves waffles. You put the two together and what you get is magical. These gluten–free wonders are crisp on the outside, tender on the inside, and insanely delicious. Serve with fresh fruit or a generous drizzle of nut butter for a substantial breakfast or snack. They are delicious fresh, or easily reheated from the freezer in the toaster or oven.

Yields 5 large waffles

Prep time 20 min. | Cook time 10 min. | Total time 30 min.

1 1/2 cups (360ml) unsweetened plain almond milk or DIY Almond Milk (page 6)

1 tsp apple cider vinegar or lemon juice

1/4 cup (60ml) melted coconut oil or melted vegan butter

1 1/2 tsp pure vanilla extract

2 Tbsp (30ml) maple syrup or agave nectar

⅓ cup plus 1 Tbsp (37g) unsweetened cocoa powder

1 1/2 cups (240g) Gluten-Free Flour Blend (page 7)

1/2 cup (45g) gluten-free rolled oats

1 Tbsp (7g) flaxseed meal

1/4 tsp sea salt

1 1/2 tsp baking powder

2 Tbsp (25g) organic cane sugar

Optional

⅓ cup (60g) vegan chocolate chips, plus more for topping

01 Combine the almond milk and vinegar in a medium bowl and let set for 5 minutes to curdle.

02 Add the coconut oil, vanilla, and maple syrup and whisk. Set aside.

03 In a separate medium bowl, add the cocoa powder, flour blend, oats, flaxseed meal, salt, baking powder, and sugar and whisk until well combined.

04 Add the wet ingredients to the dry ingredients. Mix until well incorporated. Then add the chocolate chips, if using, and stir once more. If the batter appears too thick, thin it with a bit more almond milk.

05 Let the batter rest for 10 minutes while waffle iron preheats. (Mine has a scale of 1–5, and I set it at 4 for crispier waffles, but adjust yours according to preference.)

06 Once the waffle iron is ready, generously coat it with nonstick spray or vegan butter, and scoop on about ⅓ cup batter, or whatever amount covers the surface.

07 Cook according to the manufacturer’s instructions and to desired crispiness.

08 Serve with desired toppings, such as cocoa powder, vegan butter, Coconut Whipped Cream (page 8), or fresh berries.

09 Store leftovers in a freezer–safe bag or container, and reheat in the toaster for best results. Waffles will keep in a freezer for 1-2 months, though they’re freshest within the first 2 weeks.

TIP: Place waffles on a baking rack in a 200 degree F oven to keep warm. Keep waffles in a single layer to ensure crispiness—stacking can cause sogginess.

Fluffy Quinoa Pancakes from THE BLOSSOM COOKBOOK

It’s going to be a stunner of a weekend, which means it’s the perfect time to whip up these glorious vegan pancakes from THE BLOSSOM COOKBOOK, the brand new book by the founders of Blossom Restaurant and have brunch alfresco. Nom.

Serves 4. Makes 12 pancakes.

2 cups quinoa flour ½ cup packed light brown sugar 4 teaspoons baking powder 1 tablespoon ground cinnamon 2½ cups soy milk 2 tablespoons canola oil 1 tablespoon vanilla extract 2 tablespoons vegan butter 1 cup mixed berries ½ cup Grade A maple syrup ½ cup Coconut Cream

1. In a large bowl, whisk together the quinoa flour, brown sugar, baking powder, and cinnamon until well combined. In a separate medium bowl, whisk together the soy milk, canola oil, and vanilla until well combined. Whisk the wet ingredients into the dry ingredients until well combined. Let sit for 5 minutes.

2. On a griddle or in a skillet, melt the butter over medium heat. Add the pancake batter in ¼-cup scoops and cook until small bubbles begin to form on the pancake’s surface, then flip and cook on the second side for approximately 1 to 2 minutes.

3. Serve three pancakes per person, and top with fresh berries, maple syrup, and Coconut Cream!

#vegan #pancakes #vegan food #veganism #blossom restaurant #the blossom cookbook #brunch #nom noms #food #foodporn #foodie #fyeahvegan

🌏 Earth Day Reads from Avery Books 🌏

From the mountains, to the prairies, to the oceans, we’ve got books about them all!

Lentil Underground by Liz Carlisle tells the story of a little-known group of renegade farmers who defied corporate agribusiness by launching a unique sustainable farm-to-table food movement that is better for both the American food system and our planet.

The Good Food Revolution by pioneering urban farmer and MacArthur “Genius Award” winner Will Allen points the way to building a new food system that can feed—and heal—broken communities and shares the story of a grassroots movement that is changing the way our nation eats.

ContamiNation by McKay Jenkins is an eye-opening book told from the front lines of consumer advocacy delves into the dangers of the chemicals present in our daily lives—from ant spray, perfume, and grass seed to shower curtains and baby shampoo—and the practical advice for reducing these toxins in our bodies and homes.

Plastic Ocean by Charles Moore and Cassandra Phillips shares the shocking discovery of the Great Pacific Garbage Patch and unveils the secret life and hidden proper ties of plastics.

Garbology by Pulitzer Prize–winning author Edward Humes takes readers on a journey inside the secret world of our biggest export, our most prodigious product, and our greatest legacy: our trash. He investigates the 102 tons of garbage the average American produces across a lifetime and reveals the story behind not just what we throw away, but who we are and where our society is headed.

A World Without Ice by Henry Pollack, Ph.D. traces the effect of mountain glaciers on supplies of drinking water and agricultural irrigation, as well as the current results of melting permafrost and shrinking Arctic sea ice, to explain why ice matters and lay out the urgent actions we can take to restore Earth’s delicate climate balance.

Food Fight by McKay Jenkins offers a fresh look at the great GMO debate and what it actually means for our food system, and for us.

#lit #books #reading #earth day #environment #march for science

Books for Brain Awareness Week

Want to know more about brain research and neuroscience? We’ve got your reads!

Reclaim Your Brain by Joseph Annibali is a prescriptive guide to restoring cognitive calm, based on the author’s three decades of experience as a psychiatrist treating patients with overloaded and overstimulated brains.

You Are Not Your Brain by Jeffrey Schwartz and Rebecca Gladding explores how to identify negative thoughts and change bad habits for good.

How Enlightenment Changes Your Brain by Andrew Newberg and Mark Robert Waldman reveals the neurological underpinnings of enlightenment and offers unique strategies to help readers experience its many benefits.

Smarter by Dan Hurley chronicles the field of intelligence research and delivers practical findings to sharpen the minds of children, young adults, seniors, and those with cognitive challenges.

The Emotional Life of Your Brain by Richard Davidson and Sharon Begley offers a new model for treating conditions like autism and depression as it empowers us all to better understand ourselves—and live more meaningful lives.

#brain awareness week #brain #neuroscience #lit #books #reading #amreading #brain research

Thai Quinoa Meatballs for #NationalMeatballDay

From Minimalist Baker's Everyday Cooking by Dana Shultz

Buy now: Amazon, Barnes & Noble, Books-a-Million, Google Play, iBooks, Indiebound, Kindle, Kobo, Nook

10 ingredients or less | Gluten-Free

Similar to my Thai Peanut Burgers (page 176), these “meatballs” are jam–packed with Thai-inspired flavors and come in a bite–size portion. Serve atop carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor.

Serves 4 (yields 23–25 meatballs) Prep time 20 min. | Cook time 50 min. | Total time 1 hr. 10 min.

1 15-ounce (425g) can chickpeas, thoroughly rinsed, drained, and patted dry ½ cup (92g) cooked quinoa (see note) ¼ cup (55g) organic brown sugar (or substitute coconut sugar) 2 Tbsp (32g) salted peanut butter 2-3 Tbsp (30-45ml) tamari or soy sauce (if gluten- free, use tamari) ¼ cup (15g) finely chopped fresh cilantro, plus more for serving ¼ cup (38g) finely diced green onion 1 tsp chili garlic sauce ¾-1 cup (105–140g) roasted salted peanuts, crushed, plus more for coating and texture

FOR SERVING (optional) 6–8 whole carrots (366g), peeled and ribboned or thinly sliced Peanut Sauce (page 10)

Chili garlic sauce Fresh cilantro, chopped Lime juice

01 Preheat the oven to 350 degrees F (176 degrees C). Arrange the chickpeas on a foil- or parchment- lined rimmed baking sheet. Bake for 12–13 minutes to dehydrate, then set aside. Keep the oven at 350 degrees F (176 degrees C).

02 Add the baked chickpeas to the bowl of a food processor or blender. Mix/pulse on low to pulverize. Alternatively, mash with a fork.

03 Add the chickpea mixture and remaining ingredients to a medium bowl. Stir/mix to combine. Taste and adjust the seasonings as needed. Add more crushed peanuts if too wet (bread crumbs work well here, too). I found 1 cup (~140g) to be the perfect amount. This will depend on how wet your quinoa and peanut butter are.

04 Scoop out amounts of dough slightly larger than 1 tablespoon. Gently roll into balls. Roll in additional crushed peanuts to coat.

05 Spray the foil- lined baking sheet used earlier with nonstick spray. Add the meatballs. Bake for 15 minutes, then gently turn/flip to ensure even cooking. Bake for another 10–15 minutes, or to desired doneness. The longer the meatballs cook, the firmer they will get. Once they cool a little, they firm up even more.

06 While baking, prepare any additional serving items. To cook the carrots, bring a pot of water to a boil, add the ribboned carrots, and cook for 2–3 minutes or until just tender. Strain and set aside.

07 Serve the meatballs over carrot noodles with peanut sauce, chili garlic sauce, fresh cilantro, and lime juice.

08 Leftovers will keep covered in the refrigerator for 2–3 days, though best when fresh. Reheat in a 350 degree F oven until warmed through. See notes for freezing instructions.

Notes

*Cook quinoa in vegetable broth for extra flavor.

*To freeze, arrange the uncooked meatballs on a parchment–lined baking sheet and freeze until firm. Transfer to a freezer–safe container or bag and freeze for up to 1 month. To cook, place on a foil- lined baking sheet and spritz with oil to encourage browning. Bake for 20–30 minutes in a 350-degree F (176-degree C) oven, or until warmed through, gently tossing/flipping at the halfway point to ensure even cooking.

#minimalist baker #vegan #plantbased #meatballs #vegan meatballs #national meatball day #food #foodporn #eats #healthy eats #foodgasm #om nom nom

Swiss Chard & White Bean Tacos for #TacoTuesday

Ingredients:

5 Swiss chard leaves 1 teaspoon (5 mL) extra-virgin olive oil 1 medium yellow onion, sliced 2 garlic cloves, minced ¼ teaspoon (1 mL) dried oregano ½ cup (125 mL) cooked cannellini beans, drained and rinsed 8 tortillas ⅓ cup (75 mL) crumbled feta cheese Handful of cilantro leaves Creamy tomatillo salsa Sea salt and freshly ground black pepper

Directions:

Roll the Swiss chard leaves lengthwise, including ribs and stems, and slice into thin strips. Chop the thicker parts of the chard stems.

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and a few pinches of salt. Sauté the onion until soft and golden brown around the edges, about 7 minutes. Add the chard stems and stir and cook for about a minute. Add the garlic, chard leaves, and a pinch of salt and pepper. Gently toss until the chard wilts down, about 30 seconds. Add the oregano and the cannellini beans. Toss to combine and then remove from the heat.

Fill the tortillas with the chard filling and top each with some feta cheese. Serve with cilantro and the creamy tomatillo salsa.

Serves 4 Vegan: Skip the cheese. Gluten-Free: Use corn tortillas.

#food #food porn #eeats #tacos #tacotuesday #vegan #gluten-free #swisschard #whitebean #health food #healthy #healthyeats #noms

We made a thing.

THE BOOK OF VEGANISH goes on sale tomorrow!

#vegan #vegan recipes #vegan cookies #vegan baking #chocolate chip cookies #kathy freston

French Fries from PURE DELICIOUS by Heather Christo #NationalFrenchFryDay

Because how could we not?

Ingredients:

1⁄4 cup distilled white vinegar 2 tablespoons kosher salt, plus more as needed 3 pounds russet potatoes 2 quarts canola oil

Directions:

1) Fill a pot with 2 quarts water and add the vinegar and salt.

2) Peel the potatoes and place them in a bowl of water to keep them from browning. Slice the potatoes into thin or thick fries, as you prefer, dropping the fries directly into the pot as you cut them. Bring the water to a boil over high heat. Boil for 6 minutes; the potatoes should be tender, but not falling apart.

3) Drain the fries and spread them on a paper towel–lined rimmed baking sheet. Allow them to dry for at least 5 minutes and blot them with a paper towel to make sure they are really quite dry before they are fried.

4) In a 5-quart Dutch oven, heat the oil until it registers 400°F on a candy or deep-fry thermometer clipped to the side of the pot.

5) When the oil is hot, add a quarter of the fries to the pot. The oil temperature should not drop below 350°F, so adjust the heat as needed until it returns to 400°F. Cook for 60 to 90 seconds, until light golden brown, stirring occasionally with a spider strainer or slotted spoon. Transfer to a dry paper towel–lined rimmed baking sheet.

6) Cook the remaining potatoes in three more batches, making sure the oil returns to 400°F after each addition. Allow the potatoes to cool to room temperature, about 15 minutes.

7) Return the oil to 400°F over high heat. Working in batches, fry the fries a second time until crisp and light golden brown, 2 to 3 minutes, adjusting the heat to keep the temperature around 350°F to 375°F. Transfer to a bowl lined with paper towels and season immediately with salt. The cooked fries can be kept hot and crisp on a wire rack set on a baking sheet in a 200°F oven. Serve immediately.

#french fries #national french fry day #fries #food #food porn #food posts #eats #om nom nom #pure delicious #heather christo #allergy-friendly

theresabookforthat

MENTAL HEALTH AWARENESS MONTH

May has been Mental Health Month since 1949, and this year’s theme is “Life with a Mental Illness.”

Over the decades, the topic of mental health has certainly become more prominent, with the help of a growing number of recognizable people “coming out” with their mental disorders and increasing reporting in popular media. However, not all of this coverage has been helpful. Amid widespread confusion between distinct conditions, their causes and symptoms, and what their relation to violence and other anti-social behaviors might be, a vast number of sufferers still succumb to suicide or homelessness. Those who have the resources to cope still overwhelmingly prefer to stay in the closet, rather than face generalized prejudice and discrimination. The path to change will definitely involve further political action, but to get to that point much more education—and empathy—is necessary.

This May we urge you to pick up a book and learn about the people who deal with mental illness daily, as sufferers or caregivers, and find out why they stand out, but more importantly, what makes them not that different from the rest of us. To learn more visit: Mental Health America

FEATURED TITLES

My Age of Anxiety by Scott Stossel

Marbles by Ellen Forney

An Unquiet Mind by Kay Redfield Jamison

Voluntary Madness by Norah Vincent

Just Like Someone Without Mental Illness Only More So by Mark Vonnegut, M.D.

The Price of Silence by Liza Long

FOR YOUNG READERS

All the Bright Places by Jennifer Niven

Booksellers and Librarians visit the Edelweiss collection for more related titles: Mental Health Awareness

avery-books

We second the rec for Marbles.

#mental health #mental health awareness #marbles #bipolar #Ellen Forney #graphic memoir

The Best Vegan Enchiladas

From Minimalist Baker's Everyday Cooking by Dana Shultz

Buy now: Amazon, Barnes & Noble, Books-a-Million, Google Play, iBooks, Indiebound, Kindle, Kobo, Nook

The perfect vegan enchiladas had eluded me for years, but this version nails it. Corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. Serve these to a crowd, or prepare as a quick and easy weeknight meal.

Serves 4 (yields 8 enchiladas) Prep time 15 min. | Cook time 35 min. | Total time 50 min. 10 ingredients or less | Gluten-Free

ENCHILADA SAUCE

1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil

½ large white onion (75g), diced

3 cloves garlic (1½ Tbsp or 9g), minced

1 15-ounce (425g) can tomato sauce

1 chipotle pepper in adobo (canned), chopped, plus 1 tsp adobo sauce (plus more for taste)

½ cup (120ml) water (or substitute vegetable broth)

1–2 Tbsp (15–30ml) maple syrup (or substitute coconut sugar), plus more to taste

Sea salt and black pepper, to taste

ENCHILADA FILLING

1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil

½ large white onion (75g), diced

1 poblano pepper (17g), seeds removed, diced

Sea salt and black pepper, to taste

1 15–ounce (425g) can vegetarian refried beans or pinto beans, well drained

8 white or yellow corn tortillas

TOPPINGS (optional)

Lime juice

Red onion, diced

Ripe avocado, sliced

Cilantro, torn/chopped

01 Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the garlic. Cook, stirring frequently, until soft and translucent, 4–5 minutes.

02 Add the tomato sauce, chipotle pepper, adobo sauce (plus more to taste), maple syrup and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering).

03 Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and maple syrup for sweetness.

04 Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F (176 degrees C).

05 Once the skillet is hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent and the pepper has a bit of color, about 3–4 minutes.

06 Add the refried beans and stir/mash to combine. Add ⅓ cup (~90ml) of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside.

07 Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through.)

08 Pour a bit of sauce into the bottom of 9 × 13–inch (3-quart) baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8–10 tortillas), then roll up the tortilla. Place the seamside down at one end of the dish. Continue until all of the tortillas are filled and wrapped, adding more sauce as needed.

09 Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional).

10 Bake at 350 degrees F (176 degrees C) for 15-20 minutes, or until warmed through. Top with desired toppings and serve.

11 I highly recommend lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers keep, covered, in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350 degree F (176 degree C) oven for 15-20 minutes, or until warmed through.

#food #foodporn #enchiladas #vegan #vegan enchiladas #minimalist baker #minimalist baker's everyday cooking #cooking #cookbook #yum #recipe

theresabookforthat

WORLD AUTISM AWARENESS DAY

April 2, 2016 is World Autism Awareness Day: Are you wearing blue? Don’t forget to put a helpful book in the hands of someone who is grasping to understand autism. We’re observing this important day by sharing a selection of memoirs, self-help books, and fiction titles to fulfill the three-pronged goal of Autism Speaks’ Light It Blue campaign: spread awareness and understanding of autism; celebrate and honor the unique talents and skills of people with autism; and bring attention to the needs of all people with autism. Take part!

FEATURED TITLES

The Prodigy’s Cousin: The Family Link Between Autism and Extraordinary Talent by Joanne Ruthsatz and Kimberly Stephens

The Reason I Jump: The Inner Voice of a Thirteen-Year-Old Boy with Autism by Naoki Higashida

The Curious Incident of the Dog in the Night-Time by Mark Haddon

Neurotribes: The Legacy of Autism and the Future of Neurodiversity by Steve Silberman

In a Different Key: The Story of Autism by John Donvan and Caren Zucker

The Out-of-Sync Child by Carol Kranowitz

Disconnected Kids: The Groundbreaking Brain Balance Program for Children with Autism, ADHD, Dyslexia, and Other Neurological Disorders by Robert Melillo

Look me in the Eye: My Life with Asperger’s by John Elder Robison

Click KEEP READING to learn additional details about these titles.

Book Sellers and Librarians visit the Edelweiss collection for more related titles: Autism Awareness Month

Keep reading

avery-books

We love this so much, you guys!

#nonfiction #autism awareness #neurotribes #steve silberman #there's a book for that #lit #books

penguinrandomhouse

The Farm on the Roof by Anastasia Cole Plakias, available now, is the inspirational story of the founding of @brooklyngrange, the world’s largest green rooftop farm. The book chronicles the adventures of farming in the middle of NYC (including starting your own apiary) and shows you how to utilize whatever resources you have to turn your backyard idea into a sky-high success.

#NYC urbanfarming Brooklyn books reading TheFarmontheRoof

Happy Pi Day! In honor of this day of deliciousness, we’re sharing these Rhubarb Hand Pies from Simply Scratch by Laurie McNamara. Because if there’s anything better than pie, it’s a pie you don’t have to share!

Ingredients

3/4 pound fresh rhubarb, trimmed and cut into 1/2 inch pieces

1/3 cup packed dark brown sugar

1 teaspoon lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

1 recipe All-Purpose Pie Crust (2 discs; page 49)

1 large egg, beaten

Turbinado sugar

Directions

Combine the rhubarb, brown sugar, lemon zest and juice, ginger, salt, and 1/4 cup water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 12-15 minutes, or until the rhubarb mixture is thick. Remove from the heat, stir in the vanilla then pour into a heat-safe bowl to cool completely. (I set the bowl in a second, larger bowl filled with ice to speed this process along.)

Preheat the oven to 400 degrees F. In a small bowl, combine the beaten egg with 1 tablespoon of water to make an egg wash.

Roll out one disc of dough to 1/8 inch thick. Use a 6-inch biscuit cutter to stamp out 3 circles. Brush the outer edges with a little egg wash before spooning 2 tablespoons of the cooled rhubarb mixture onto one half of each circle. Fold the unfilled side over the filling and crimp the edges with a fork. Brush the tops of each pie with more of the egg wash. With a sharp knife, make slits in the center for ventilation and sprinkle each pie with 1/2 teaspoon of turbinado sugar. Refrigerate. Repeat with the second disc of pie dough and remaining filling.

Bake for 15 to 18 minutes or until the crust is golden and the filling is bubbling. Let the pies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Makes 6 pies. Total time: about 2 hours.

#pie #pi day #pi day 2016 #food #foodporn #hand pie #dessert #yum #rhubarb #baking #recipe #om nom nom #fruit pie

We are loving this interview Jim Doty just wrapped up with @huffpostlive! Into the Magic Shop is on sale today.

#lit #books #huffpost live #into the magic shop #memoir #mindfulness #nonfiction #reading

IT’S THE LAST DAY OF THE CHALLENGE!

How’s everyone doing? If you’re anything like us, you’re hurting all over in that way that means a workout is doing its job, but we can push through the pain for one more exercise from Zuzka Light’s new book, 15 Minutes to Fit, to close out this week of fitness.

You’d think we’d go out gently, but we’re going out with a bang with the Santana Push-Up. Watch us demonstrate on our Instagram, and see the full list of challenge exercises here.

We hope you’ve enjoyed doing the challenge with us and that you’ve been inspired to add some of Zuzka’s exercises to your regular routine, or to take the full 30-day challenge outlined in the book! Keep sharing your challenge thoughts, photos, and videos with the hashtag #15MinstoFit, and keep kicking ass!

CHALLENGE: DAY 4

We’re kicking off 2016 by kicking ass, and we’re challenging you to do the same! For the next five days, we’ll be doing exercises from Zuzka Light’s new book, 15 Minutes to Fit. With high intensity training exercises that can easily be done at home (or in your office cube), Zuzka will help you get in shape without having to drag your butt to the gym after a long day at work.

Today’s exercise was a surprise favorite for the Avery crew. Watch us demonstrate on our Instagram, and see the full list of challenge exercises here.

We want to see your challenge thoughts, photos, and videos. Share with #15MinstoFit!

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