Quick and easy nut butter chocolate chip cookies

I recently discovered this great recipe for really quick, really easy, and not-too-naughty chocolate chip cookies. It’s quick and easy, and you probably have all of the ingredients in your cupboard right now (doesn’t everyone keep chocolate chips on hand like I do?). I’ve been experimenting with reducing the amount of sugar from the original recipe, and replacing some with a liquid sugar like brown rice syrup. The liquid sweeteners affect the texture, but not in a bad way.

Flourless nut butter cookies

I made mine with almond butter, but you could use any nut butter you like. They tasted better with roasted almond butter than with raw almond butter. The picture above is from The Nourishing Gourmet, a great blog for healthy food ideas.

You can use whatever chocolate chips you like, or cocoa nibs. The nibs are nice. Since they’re not sweetened, they don’t add any sweetness to the recipe. I think of cocoa nibs as a guilt-free way to have chocolate every day. They are just coarsely-ground cocoa beans. There’s no added fat or sugar, as in chocolate bars, so you get the full wallop of antioxidants and nutrients and non of the bad stuff. I like to add them to my breakfast porridges. Chocolate for breakfast–what could be better?

These cookies tend to get crunchy as they cool, but using some liquid sweetener keeps them chewier.

Nut Butter Chocolate Chip Cookies

1 cp any roasted nut butter
1/2 cp succanat/rapidura sugar
1/4 cp brown rice syrup/honey/maple syrup
1 egg
1 tsp vanilla
1/4 cp cocoa nibs or chocolate chips
1/4 cp chopped pecans

Preheat oven to 350 degrees. Grease cookie sheet.
With an electric mixer, combine nut butter, sweeteners, eggs and vanilla. Stir in chocolate chips/cocoa nibs and pecans. Drop about 1 tbsp of dough for each cookie, leaving some room for them to spread out (about 2 inches).

Bake for 10-15 minutes.

One stock, two dinners: Celery Root Gratin, Lentil Soup

It’s cold here and Boston, and I’m suddenly, happily, more interested in spending time in the kitchen. Summer cooking is a challenge–the farmer’s markets are brimming with beautiful veg, but I want to spend my time lollygagging on the patio, not sweating in the kitchen. So, while the cold weather has it’s challenges, it makes me want to cook.

I’ve been making a lot of soup lately. I think of soup as a perfect food–I pack them with veggies, and usually include some type of bean and serve it with brown rice or quinoa. I’ve also been making my own stock lately, which makes a huge difference in the quality of the soup.

Stock always seems like a lot of work, certainly harder than using a bouillion cube or opening a carton of your favorite store-bought stock. It really isn’t, though. Coarsely chop some veggies (with skins intact for extra flavor), saute them in some olive oil, add water and some herbs and leave it to simmer on the stove while you do other things.

My current approach is to make a big pot of stock, and then use it as a basis for two different recipes. I also try to freeze some for some future time when I don’t have time to make stock. It doesn’t feel like that much work when you can use a pot of stock to make a couple of dishes.

This week I make Deborah Madison’s Vegetarian Cooking for Everyone“>Vegetarian Cooking for Everyone mushroom stock using my favorite dried mushrooms, Maitake/Hen of the Woods and a few shiitake.

Maitake/Hen of the woods (pictured above) are super-delicious mushrooms with wonderful health benefits. They helps strengthen the immune system and have anti-viral and anti-fungal properties. Research has also shown that they have tumor-fighting properties and can help regulate blood sugar. I buy dried Maitake from Mountain Rose Herbs and use them almost every time I make stock.

Shiitake (pictured above, growing on logs) have similar immune-stimulating, anti-tumor and anti-bacterial effects. They’re easily found at any Japanese market and most Asian markets. Mountain Rose Herbs also carries dried Shiitake. I buy them fresh at my local Whole Foods Market, as well.

Fresh Maitake and Shiitake are quite expensive, but a little goes a long way. Dried mushrooms tend to be less expensive and are almost as nice as the fresh, depending on how you prepare them.

With cold season upon us, it make sense to use as many maitake and shiitake as possible.

This batch of Mushroom Stock went towards making a Celery root/brown rice gratin (also from Deborah Madison’s book) and a pot of lentil soup (recipe to follow later). These two dishes gave us several lunches and a dinner–a great reward for the work. The original gratin recipe called for wild rice, but my husband doesn’t think wild rice is good for eating, so I made it with brown rice. The added step of making the bechamel sounds like a lot of work, but once you throw it together it’s not hard to keep 1/2 an eye on it while you do other things. Just keep the fire low and remember to stir. Or use a double-boiler.

Mushroom Stock

1/2-1 oz dried mushrooms–maitake, shiitake, porcini, or combination
1 1/2 tbst olive oil
1 large onion, cut into quarters, skin on (remove any dirty layers)
2 carrots, quartered
2 celery ribs, quartered
4-8 oz white mushrooms, quartered or coarsely chopped
1 cup chopped leek greens (save whites for lentil soup, recipe to follow)
1/4 cup walnuts or almonds, optional
2 garlic cloves, skin on, coarsely chopped
1/4 tsp dried thyme
1/4 tsp dried sage
8 springs parsley
2 small bay leaves
2 tsp salt

1. Clean any dirt from dried mushrooms. Soak in hot water while you prepare everything else.
2. heat oil in a soup pot, add onion, carrots and celery. Saute over medium-high heat until the onion is browned, about 15 minutes.
3. Add mushrooms and their soaking liquid along with the remaining ingredients.
4. Add about 9 cups of water and bring to a boil.
5. Reduce heat and simmer, partially covered for 45 minutes.
6. Strain

Vegan brown rice and celery root gratin

Bechamel (made with mushroom stock, recipe to follow)
1 tbsp olive oil
2 small celery roots, peeled and grated
juice of 1 lemon
2 cloves of garlic
2 tbsp chopped parsley
salt and pepper, to taste
3 cups cooked brown rice (or wild rice)
1/2 cup pecans
ground hazelnuts to sprinkle on top, optional

1. Preheat oven to 400.
2. Oil 9×13 baking dish (or anything large enough to hold about 5 cups)
3. Make bechamel.
4. Heat olive oil in a skillet. Add celery root with lemon jice, garlic and 2 tbsp parsley. Cook until tender, about 5-7 minutes. Add salt and pepper to taste.
5. Combine rice, celery root, pecans and bechamel. Spread into prepared baking dish. Bake for about 20 minutes. Top with grated hazelnuts and return to the oven for another 5 minutes or so.

Mushroom bechamel

1/4 cp minced shallot or onion
3 tbst olive oli
2 tbsp flour (use white or brown rice flour for gluten-free version)
1 1/2 cups hot mushroom stock
salt and pepper to taste

1. Cook shallots/onions in olive oil in a small saucepan over low heat for about 3 minutes. Stir in the flour and cook for 2 minutes more. Whisk in the stock all at once, then cook for 20 minutes, stirring frequently, or in a double-boiler for about 30 minutes. Add salt and pepper to taste.

Lentil soup with leeks and mushroom stock

Elana’s Pantry Biscuits

Biscuits have always been one of my favorite breakfast foods. I prefer them with just a pat of butter–no jam, nothing fancy.

I haven’t made biscuits in a while–they are a little time-consuming–but I’m excited to try this recipe from Elana’s Pantry.

They’re made of almond flour, so they are much higher protein than your standard white-flour biscuits. I suspect the texture will be quite different, but they do sound tasty

I can’t wait to try them.

You can see Elana’s original post here. I’ve pasted in her recipe below.

Biscuits

2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar

1. In a medium bowl, combine almond flour, salt and baking soda.

2. In a large bowl, blend together buttery spread, eggs and agave.

3. Stir the dry ingredients into the wet until a nice dough forms. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick. Dust dough with extra almond flour if it is sticky and/or misbehaving.

4. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth. Using a spatula, transfer biscuits to a parchment lined baking sheet.

5. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.

Yield: 10 biscuits

Chickpea soup with saffron and almonds

As the weather gets cooler, I’m enjoying being in the kitchen again. I love summer so much that I don’t want to spend any time at all inside in the kitchen. When it starts to turn cool (and wet), being in a warm kitchen seems like the most reasonable thing to do.

I’ve been making a lot of soup lately. I’ve been experimenting with making stock, and then using it to create two different soups. This give me leftovers for nice lunches and dinners for the rest of the week.

In the fall and winter it’s especially important to eat warming, cooked foods. Chinese medicine teaches us that when it’s cold out, you should skip raw foods because they cool the body and put the digestive fires out (when it’s cold outside, you need warming inside). Soups are the perfect replacement for the salads of summer–nutritious and hydrating for the dryness that comes with cold air and indoor heating.

I just recently tried Mark Bittman’s recipe for Chickpea Soup with Saffron and Almonds from his book, How to cook everything vegetarian. I followed his recipe almost exactly, and made my own stock. If you don’t have time to make stock, just use whatever stock you like. I often use Imagine Foods No Chicken Stock when I don’t have time to make my own.

The inclusion of coarsly chopped almonds gives this soup and interesting texture. I mashed a few chickpeas to thicken the soup, but left it very brothy overall. Bittman says to mash the chickpeas to whatever consistency you prefer–there’s no wrong way.

Basic stock

1 large onion, with (clean) skin, cut into large chunks
2 medium carrots, cut into quaters
2 stalks celery, cut into quarters
3-6 Whole garlic cloves, with skin on, gently crushed with side of knife
Olive oil, for sauteeing
Stems from dried mushrooms (I used Maitake/Hen of the Woods), optional
2 bay leaves
1 Tsp dried thyme (or several branches of fresh)
6-8 cups of water

Sautee onion in olive oil until it starts to soften a bit (about 5 minutes). Add the carrots, celery and garlic saute until the veggies are slighty browned.

Add bay leaves and thyme and sautee briefly.

Add water and optional mushroom stems, bring to a boil. Reduce to a simmer and cook for at least 30 minutes, but longer if you have time.

Chickpea soup with saffron and almonds

3/4-1 cp roasted almonds (best with skinned)
2 cups cooked chickpeas (2 cans, or cook 1/2 pound dried)
1 large onion, chopped
1 tsp minced garlic
Olive oil, for sauteeing
Salt and freshly ground black pepper
1/4 tsp crumbled saffron, or more, if you like
6 cups vegetable stock or water or combo
1/4 cp chopped parsley

1. Coarsely chop the almonds. Set aside.
2. Heat olive oil in large soup pot. Sautee onions and garlic with a large pinch of salt and ground black pepper. Cook until onions start to brown, stirring occasionally throughout. Stir in almonds and saffron.
3. Add stock or water and chickpeas. Mash chickpeas to desired consistency with a potato masher or back of a spoon. Gently heat, stirring occasionally until hot. Taste, and adjust seasoning.
4. Serve garnished with parsley.

Quick and healthy: Poached egg on kale and millet grits

My work as an acupuncturist allows me to have lunch at home several days a week, and it’s something I’ve come to enjoy immensely. I love to cook, but I don’t want to go to a lot of trouble in the middle of the day (too much time, too many dirty dishes), so my challenge is to find something quick and healthy that I can whip up quickly.

Lately, all of my lunches involve eggs in various forms. I never get tired of eating them since you can do so many things with them. Eggs are an excellent source of protein for my mostly vegetarian diet, and pack a whallop of solid nutrition. The whites are almost pure protein, and it is a complete protein with the full compliment of all 8 amino acids. The yoke has gotten a bad rap in the past since it contains most of the fat in the egg, but it turns out that that fat is not so bad for you as they used to think. The yolk also contains most of the other nutrients, including healthy doses of B vitamins and minerals. They have an extremely low glycemic index, a 2 out of 100.

When I eat eggs, I feel comfortably full for longer, with steady-burning energy the whole time.

I feel best when I pair them with a whole grain and something green. Kale is another of my favorite super-foods. It has similar, almost complete amino acid compliment like eggs, along with a host of vitamins and minerals, including a hefty dose of vitamin A. Kale also has a low glycemic index.

I made this dish last week when I had some left over millet grits. Next time I have some of my Millet-Amaranth-Quinoa blend on hand, I think I’ll make this again.

This recipe is for 1 serving, and the quantity of kale is up to you–I like having a lot!

Poached egg on kale and millet grits

Millet grits (or other grain), prepared according to package instructions with small pat of Earth Balance dairy-free “butter” added (or real butter)

1-2 hands full of chopped kale (or any other leafy green)
Chopped garlic, to taste
Olive oil
Salt and pepper to taste
1 or 2 eggs
Sriricha chili-garlic sauce (optional)

Place small pot of water on to boil for poaching your eggs (use a larger pot if you plan to poach more than 1 egg at a time). Add 1 tsp white vinegar to the water (this helps keep the egg together while it poaches).

Saute garlic and kale in a skillet. Season with small pinch of salt. If necessary, add a bit of water to steam the kale a bit until you get a texture that is soft but still toothsome.

In the meantime, poach your egg(s). Poaching instructions can be found here and here. You want to have a nice, runny yolk at the end.

Serve in a bowl large enough for you to stir everything together. Start with your grains, then top with sauteed kale and then your egg. If you like spicy things like I do, garnish with your favorite hot sauce (mine is Sriracha). Stir, making sure to break up the yolk and stir it in.

Hazelnut chocolate chip cookies

I spend a significant part of my day talking about how important it is to eat a healthy, whole-foods diet. Food is medicine. In Chinese medicine, eating a healthy, balanced diet is often the best way to have good health.

I think too many people think a healthy diet is about self depravation and no enjoyment. They’re totally wrong. My personal approach is to eat the healthiest meals that I can–whole grains, beans, lots of kale and green things, fresh fruit, nuts, all delicious, no depravation–then I’m free to indulge a little every day. It’s totally guiltless, and that lets me enjoy it so much more.

Here’s a recipe for one of my indulgences. These cookies are super rich because they’re mostly hazelnut meal, so don’t overindulge. I think they’d be equally good make with almond flour, but I like the sweetness that hazelnuts add. The thing I love most about these cookies is that there are so many things here that are good for you. That’s my most favorite treat–tasty and healthy. Balanced.

Sadly, I have no pictures of this treat, but I’ll post some next time I make them.

Hazelnut chocolate chip cookies

2 cups hazelnut meal
1/2 cup buckwheat flour (or flour of your choice)
1/4 tsp salt
1/4 tsp baking soda
1/2 cup butter, Earth Balance or coconut oil
2 eggs
1/2 cup agave, honey, maple or a combo
1 tbsp vanilla
1/2 cp chopped pecans
1/2 cp chocolate chips or coarsely chopped chocolate

Preheat oven to 350. Butter a cookie sheet or jelly roll pan, cover with parchment paper and butter the paper.

Combine hazelnut meal, buckwheat flour, salt and baking soda in a mixing bowl. Whisk together until well blended.

Beat butter/Earth Balance/coconut oil and liquid sweetner until creamy and well-blended. Beat in eggs one at a time. Add vanilla.

Add flour blend in several small quantities, beating after each addition. Dough should be fairly thick, but might still seem very moist. Stir in nuts and chocolate chips

For best results put dough into refrigerator for at least an hour, but as long as 24 hours. You can also bake them right away–they will just spread out more. The rest time lets the buckwheat flour absorb some of the moisture.

Spoon 1-2 tablespoons of cookie batter onto prepared pan, leaving some room for them to spread. Bake for 15 minutes.

Veggie burgers

I’ve finally finished by 10-month yoga teacher training, and while it’s bitter sweet to be done, I’m looking forward to having more time for my blog. I have a lot of recipes to post, and Chinese medicine and yoga to discuss.

Today’s post is for my homemade veggie burgers, which are a constantly-evolving, free-form food that I change based on my whim and what I have on hand.

veggie burgs

I’ve been experimenting with a couple of different recipes and found a nice combo in my last batch. It’s an amalgamation of Molly Katzen’s Tofu Nut Ball recipe (from The Enchanted Broccoli Forrest) and Mark Bittman’s Nut burger (from How to Cook Everything Vegetarian).

My version is pretty flexible for the proportions of rice/nuts/tofu–the key is to add enough whole cooked rice at the end to be able to form nice burgers.

If you don’t have the time or inclination to make your own burgers, we love Sunshine Burgers. They are gluten-free and made of sunflower seeds and other tasty things.

Cathy’s Veggie Burgers

1 cup raw almonds
1 1/2 cups cooked brown rice
1 onion
1/2 block Chinese-style tofu (about 8 ounces)
1-2 tbsp tahini or peanut butter
Sriracha hot sauce to taste (we like a lot–1/2-1 tbsp), or any other hot sauce or ketchup (optional)
Soy Sauce to taste (about 1 tbsp)
1 egg

Grind almonds in a food processor to make a coarse meal. Add about onion, tofu, tahini or peanut butter, Sriracha, soy sauce, egg and about 1/2 of the rice. Pulse to form a thick, fairly uniform puree.
Dump puree into a bowl and add enough brown rice until the mixture is mold-able but still a bit wet (not sopping wet, just a bit wet).

I like to cook these on my double-burner cast iron griddle, but I think they’d also do well in the oven.

To cook on your stovetop: heat a thick griddle or skillet to a medium to low temperature. Mold 1/2-3/4 a cup of mix into patties (easier to do this with wet hands). Cook on griddle for 5-10 minutes per side. Turn your burgers carefully–they should hold together pretty well, but need to be handled gently. The idea is to slowly evaporate the liquid out while cooking the egg to hold it together. Keep the temperature low so that your burgers don’t burn while they slowly dry out.

To cook in the oven: Preheat oven to 325 degrees. Place patties on a greased baking sheet and bake for about 30 minutes, or until patties are crispy and brown on the outside and cooked through.

Serve with whatever burger toppings you like. My favorite toppings are avocado, dijon mustard, and tomatoes. My husband usually likes to melt some cheese on his burger just before it comes off of the griddle.

Quinoa for dinner

quinoa-kale pesto

Tonight for dinner I decided to try the Quinoa with Spring Vegetables and Walnut-Kale pesto recipe from this new blog I’ve been reading, Gluten Free Girl and Chef. I adapted the recipe to what I had on hand, and produced something that I think uses the structure of the original, but with a bit different result. I think the key to this recipe is the pesto. You can play with the other details to put more flavor into them, or you can keep it simple and serve a dollop of the pesto over simply cooked quinoa and steamed veggies. I’ve also made a vegan version of this by using a bit of nutritional yeast to replace the romano cheese. Here’s a link to the original posting.

Here’s my version, devoured by my quinoa skeptic husband:

Quinoa and broccoli with cilantro-kale pesto

For the Quinoa:

1/2 yellow onion
1/2 Tbsp Butter or Earth Balance
1-2 Tbsp olive oil, more if needed when you add the Quinoa
1.5 cups quinoa, rinsed
3 cups veggie stock (I used Imagine Foods No-Chicken Broth)
1/2 tsp salt

For the Pesto:

1/2 cup pecans
1-2 cloves garlic
1/2 bunch or more cilantro
1 bunch lacinato kale, aka Dinosaur Kale, or any other kale
1/2-3/4 cup olive oil
juice of 1/2 a lemon
optional: 1-2 tbsp grated romano or parmesan cheese (or, add 1 tsp nutritional yeast for vegan version)
Salt and fresh-ground pepper

For the Veg:

2-3 crowns of steamed broccoli florets
1/2 yellow onion
1/2 bunch cilantro
Olive oil

To make Quinoa:

Add butter and olive oil to a hot pan, and add onions when butter has melted. Saute until tender, then add rinsed quinoa. Saute until quinoa is dry and smells slightly toasty, adding more olive oil if needed to keep quinoa from sticking. Add 3 cups of stock and 1/2 tsp or more of salt. Put the lid on the pan and bring to a boil. Reduce heat to a simmer and cook for 12 minutes. Removed lid when done to let some of the steam out.

To make pesto:

Puree pecans and garlic in food processor until uniformly chopped. Add cilantro and kale (you might need to add it in several small bunches). Puree until everything is uniform and drizzel olive oil in while machine is running. Scrape down the sides of the bowl to make sure the pesto is uniform. Add more olive oil if necessary to achieve a silky pesto consistency. Add optional romano or parmeson and lemon juice, blend. Taste for salt and pepper.

To prepare veggies and bring it all together:

Saute the other 1/2 onion in olive oil. When it starts to soften, add cilantro and toss briefly. Add steamed broccoli and toss until reheated. Add quinoa and peraps a bit more olive oil, gently stirring to combine and maybe brown some of the quinoa.

To serve: either toss quinoa/veggie mixture with all of the pesto, or spread a small amount of pesto on the plate, and top with the quinoa-broccoli mixture. Top with 2-3 tablespoons of kale pesto, or to taste. Top with some grated cheese, if desired.

Best brownies ever

I’ve been playing with this gluten-free brownie recipe that I found at Gluten Free Goddess, and it really is one of the best brownie recipes I’ve ever made. It uses almond flour and some rice flour, and it’s completely delicious. I’ve made it using a combo of almond flour and a gluten-free flour mixture (which includes brown rice flour, quinoa flour, coconut flour and potato and tapioca starch). Even though they are gluten-free, I would confidently serve them to gluten eaters, and not feel like I was giving them a second-class pastry.

The Goddess includes directions to make your own almond meal, but it’s available in my local Whole Foods. I use Bob’s Red Mill brand. They also make a hazelnut flour which would probably be equally lovely in this recipe.

I’ve been playing with the chocolate, and have gotten good results by using 1 tablespoon of Ghirardelli’s cocoa powder plus 3 tablespoons of coconut oil to replace 1 ounce of chocolate. Any oil will do–I like coconut oil because it’s a healthy fat, and adds only the slightest hint of coconut flavor (which I really like). I also like to use this chocolate substitute because I can make it dairy-free. You could also use melted butter or margarine, olive oil, safflower oil, or really any oil with a mild flavor.

In the last batch I made, I used 2 ounces of Trader Joe’s semi-sweet chocolate chips and 3 tablespoons of Ghirardelli’s cocoa powder plus 9 tablespoons of coconut oil. The flavor of these brownies is screaming for some sort of alcohol flavoring, so I’m working on a way to include brandy or maybe some Kahula to give them an extra depth of flavor.

Good quality chocolate or cocoa powder makes a difference here, so don’t skimp!

Here is the recipe, as it appears on Gluten Free Goddess. You can read the Goddess’s original post here.

Dark Chocolate Brownies.

5 ounces Belgian dark chocolate (I used Trader Joe’s)
1/2 cup butter or vegan margarine such as Smart Balance (or Spectrum Organic Shortening)
2 organic free-range eggs
1 cup packed organic light brown sugar
1/2 rounded cup almonds, processed into a fine meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract)

Optional:

1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top, if desired

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with foil and lightly oil the bottom.

Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

Add the melted chocolate mixture into the egg-sugar mixture a little at a time – incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

You now have your brownie batter.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter I’ve tried- don’t worry, it’s going to be wonderful]. Shake the pan a little bit to even out the batter.

Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don’t overcook. (Err on the side of gooey, if you must- that’s what I do; I find gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. We saved out two squares, and wrapped the rest for freezing.

These brownies were outstanding slightly chilled. Intense, chocolaty and tender. This is a fabulous recipe. And I have to Clare to thank for it.

Makes 9-12 servings. We got nine squares out of it.