Tasty Pancake Tips

Adding a little corn meal to organic whole wheat pastry flour makes a more complexly flavored pancake - and - adding finely shredded coconut to the batter is one more step towards a superior pancake. Then of course, having Aquila, Branden, and Marcy's hand picked black/blue/berry/peach jams as toppings is pretty darn scrumptious! (This meal savored and approved by Marcy and Stephen on a Silent Sunday with only humming allowed to express appreciation. Hummmmmming Hum Hum Ming !)

Thai Brownie Cookies

The problem with Thai food is a distinct lack of brownie cookies. Thus:

1/2 can coconut milk
1 t red Thai chili paste
8-10 oz dark chocolate (I used 72%)
1 cup raw sugar
1 medium-large banana, smooshed
1/4 cup peanut butter
1/2 t real vanilla
1/2 t salt
1 t baking powder
1 3/4 cups flour

Heat the first three ingredients gently until chocolate melts. Remove from heat, then add everything else in order. Bake at 325F for 12-13 minutes. Let sit on cookie sheet for a few minutes before serving.

Appreciate the separate waves of flavour. Think "cookies" when next you're asked to bring a dessert to a Thai dinner. Try coconut milk next time you run out of margarine for baking.