Oh, Texas. I’m so sorry I didn’t buy into your bean- and tomato-free chili game sooner. You know what you’re doing, and it’s just the thing we could use to take the edge off a blustery evening. I guess that’s to be expected when five types of peppers are involved, but please don’t let that number scare away any spice-averse folks — the heat level is easily customizable.
I don’t know about you, but sometimes I need a bit of an extra nudge to eat more veggies. Roasting them to coax out their natural sweetness is defnitely my usual approach, but you can’t beat it when they masquerade as something even more luscious. A tall order? Sure. But boy does this winter squash carbonara ever achieve it… and well.
This past fall, I had an awesome opportunity to travel a bit around the midwest for a long weekend to visit friends. My first stop took me to Peoria, Illinois, where I was introduced to a cozy coffee shop downtown, Thrity-Thirty Coffee. There, I sampled several of their offerings, but I was particularly taken by their Miel Latte. Made with local honey, freshly ground cinnamon, espresso and milk, it reminded me a bit of the Cinnamon Dolce Latte from Starbucks… Only less-sweet, fresher-tasting and — as you can probably imagine — far too easy to drink one after another.
I knew I wanted to reproduce this delicious brew at home, but going out to get a few shots of espresso didn’t really make sense. And buying an espresso machine? Yeahhhh, not an option. But the perfect solution presented itself in the form of a Vietnamese coffee maker. With its seven dollar price tag and ability to produce a strong, well-balanced cup in minutes I was sold.
When I first came across this recipe, I had no idea where the title came from. How can they be everything if they’re dairy- and egg-free, and made without a pantry’s worth of ingredients? These are no everything-but-the-kitchen-sink creations. But it all made sense after I bit into the first one, still warm and a touch gooey from the oven. They’re everything you want in a chocolate chip cookie — chewy, studded with the perfect amount of semi-sweet morsels, and made with enough wholesome ingredients that you can snitch a few for breakfast guilt-free.
Across between fresh naan and pita, you’ll want to double this flatbread recipe to have rounds on hand at all times. Bake up a big batch then reheat pieces as needed before using them to swipe up your favorite infused oil, dip or curry, or stuffing them with your favorite fillings.