S'sK Vegetarian Non-Spicy Coconut Cream Curry Sauce

*A Sebastian's Kitchen Original Recipe

Ingredients:
2 Savoy coconut cream cans (14 fluid oz. each)
1 teaspoon coriander
1 teaspoon turmeric
½ teaspoon cumin
Salt to taste
Black pepper to taste

1.    Open coconut cream cans and pour cream into medium pot.
2.    Turn stove top to medium-low heat and put pot on stove top.
3.    Heat coconut cream until it is warm about 5 minutes, stirring occasionally.
4.    Add coriander, turmeric, and cumin to pot and stir well.
5.    Add salt and pepper to taste, stir well.
6.    Bring sauce to a slight simmer while stirring constantly and cook for 5-10 minutes.
    a.    If sauce starts simmering hard, stop and take it off the stove top. We don't want the cream to overcook.
7.    Turn stove top off and remove pot. Continue stirring occasionally.
8.    Sauce is ready to serve!

S'sK variation - Thin Mint-esque Cookies (A variation of bakingbites.com recipe)

S'sK variation - Thin Mint-esque Cookies

Full ingredients list:
1 cup butter softened to room temperature
1 cup white sugar
2 eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
2 1/4 cups all-purpose flour
6 tablespoons Dutch processed cocoa powder (Saco premium cocoa)
1/4 cup cornstarch
1/2 teaspoon salt
10 oz Ghirardelli 60% cacao baking chips (dark chocolate)
2 teaspoons peppermint extract (for chocolate top) (1 teaspoon per 5 oz of chocolate)

Specialty supplies:
plastic wrap

Wet bowl
1.    In a large bowl, cream butter and sugar with a mixer.
2.    Add eggs and continue beating until fluffy.
3.    Add milk, vanilla extract, and peppermint extract. Beat gently until incorporated.
4.    Once incorporated, contents may look very wet and chunky, this is fine.  Adding the peppermint extract will cause the mixture to curdle - don't worry about it, the texture will be fine after baking!

Dry bowl
1.    Add flour, cocoa powder, cornstarch, and salt to a medium bowl and stir well.

Putting it together:
1.    Add dry mixture to wet bowl slowly and beat on low until well mixed.
    a.    Dough will be very sticky and wet. It will be easier to work with after chilling.
    b.    Dough will look viscous yet fluffy, like a thick pudding.

2.    Once mixture is ready, get plastic wrap and lay it on the counter flat.
3.    Lay dough on plastic wrap and add another layer of plastic wrap on top of dough.
4.    Shape dough into a large log.

5.    Refrigerate about 3-4 hours until dough is hard.
    a.    Dough will harden and be easy to tear chunks off and roll into smaller pieces.

Get ready to bake:
1.    Preheat oven to 375 degrees.
2.    Line a baking sheet with parchment paper.
3.    Remove dough from the refrigerator.
4.    Cut dough into smaller chunks and roll them on a cutting board until round.
5.    Slice cookies thin to medium in size.
6.    Add dough slices to parchment paper.
    a.    You may have to reshape cookie, just flatten in your hands, or flatten on parchment paper.
    b.    Don’t worry about cookies looking wonky. They will melt in the oven and their shape will change.

7.    Bake for 10-12 minutes until cookies are slightly firm.

8.    Remove from oven and let cookies cool before removing from pan.


Chocolate topping:
1.    In a large glass microwave safe bowl; melt dark chocolate in microwave – follow directions on chocolate package. I melt it in 30 second intervals and I stir chocolate with a fork and continue microwaving and stirring until chocolate is melted and smooth.
2.    Add peppermint extract and stir with a fork.
3.    Pour chocolate on flat part of cookie with a spoon.
4.    Smoothen chocolate with spoon.
5.    Let sit for 20 minutes.
6.    Refrigerate cookies.
7.    Once cookies have hardened, remove from parchment paper and place in an airtight container.
8.    These cookies should be stored in the refrigerator in an air-tight container until ready to eat.

S'sK Peanut Butter Oatmeal Cookies with Dark Chocolate Chips

*A Sebastian's Kitchen Original Recipe

Peanut Butter Oatmeal Cookies with dark chocolate chips!

Ingredients:

Wet bowl:
1 cup (2 sticks) butter (salt butter) softened to room temperature
1 ½ cups brown sugar
½ cup white sugar
2 eggs
1 ½ cups creamy natural peanut butter
2 teaspoons vanilla extract

Dry bowl:
1 cup King Arthur Flour Unbleached White Whole Wheat Flour
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 cups old fashioned Quaker oats

Topping:
5 oz Ghirardelli 60% cacao baking chips (dark chocolate) (1/2 of a 10 oz bag)

Step 1: Wet bowl
A.    Add butter to large bowl and beat it with a mixer until creamy.
B.    Add brown sugar and white sugar to bowl and continue creaming.
C.    Add eggs and continue beating.
D.    Add peanut butter and vanilla extract and beat until well incorporated.
E.    Set bowl aside.

Step 2: Dry bowl
A.    In a medium bowl add: whole wheat flour, all-purpose flour, baking powder, baking soda, and Quaker oats and mix with fork.

Step 3: Putting it together.
A.    Pour dry bowl contents into wet bowl half at a time and stir well with fork until well incorporated.

Step 4: Prep baking sheet and bake
A.    Preheat oven to 350 degrees F.
B.    Line baking sheet with parchment paper.
C.    Put about 2 tablespoons worth of cookie batter on parchment paper.
D.    Flatten dough with your hand.

E.    Add 3-5 chocolate chips on each cookie (you can make pretty patterns).

F.    Bake for 7-10 minutes or until cookie is done. Bottom should be slightly golden, top will look un-done.
G.    Let sit on pan for 5-10 minutes then move to cooling rack.
H.    Store at room temperature in an air-tight container.
I.    To keep cookies moist, add a piece of bread to container.