vegan oatmeal chocolate chip cookies {the food matters project}

My son asked for a cookie last night.  But we have no cookies. Have a pretzel.

No! I want a cookie.

Before you think that my son is an unreasonable monster let me say that he never asks for sweets. We rarely have any in the house to have. So I decided to make some. My son declared, Looks like a turkey burger. But he ate quite a few of them.

This is the penultimate week for The Food Matters Project, a project that has inspired and fueled my cooking blog for quite some time. As with all great things, this project has come to its end.

This is my final Food Matters Project post - but not my last Mark Bittman post. There will be many more to come...

I substituted the following in this recipe, and they do kind of look like turkey burgers.

2 eggs = 1/4 cup apple sauce
1 stick butter = 1/2 cup canola oil
2 cups rolled oats = 2 cups steel cut oats (makes the cookies crunchy)
1/2 cup milk = 1/2 cup almond milk
1 1/2 cup all purpose flour = 1 1/2 cup white whole wheat flour
1/2 tsp cinnamon = 1/2 cup chopped walnuts

{recipe}

lentil rice chili {food matters project}

I had a wonderful Memorial Day weekend kick off to the summer, with loads of great company, great fun, and great food!

I found this Mark Bittman recipe in his How To Cook Everything cookbook. It requires cooking two cups lentils in stock for 20 minutes and then adding one cup rice and cooking 20 minutes more. This resulted in more of a chili than a pilaf, but it tasted really good all the same. I did add two extra teaspoons cumin and one teaspoon chili powder, as well as a cup of cherry tomatoes, halved, and cilantro for garnish. It resembles this recipe but cooks longer.

It made a nice side to the lamb and zucchini we grilled.

This is my entry for The Food Matters Project, Memorial Day Wild Card.

Lentil and Rice with Caramelized Onion and Cilantro
Adapted from Mark Bittman's How To Cook Everything cookbook

1 tablespoon olive oil
1/2 large onion, chopped
3 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper
2 cups lentil
4 cups vegetable stock
1 cup rice
1 cup cherry tomatoes, halved
two tablespoons olive oil
1 1/2 large onions, sliced
1/2 cup cilantro

1. Heat one tablespoon oil in deep pan. Add 1/2 chopped onion. Cook for 2-3 minutes. Add garlic, chili and cumin. Cook another 2 minutes. Add lentils. Cook another 2 minutes. Add stock. Cook 20 minutes with cover off.

2. Add rice and enough water to cover rice one inch. Cover pot and cook for 20 more minutes. Add tomatoes 5 minutes before done.

3. Meanwhile, add two tablespoons oil to large skillet and heat. Add sliced onions and stir continuously until browned but not burnt. About 15 minutes.

4. Add salt and pepper to rice, to taste. Serve with caramelized onions n top and a bunch of cilantro leaves.

japanese spiced roasted beets {food matters project}

When I chose this dish for this week's Food Matters Project I didn't take into account that fact that I might not want my oven on in the middle of May. Luckily, it was cool last night and having the oven on didn't matter.

I love roasted beets. Unfortunately this dish is a bit too spicy for my tastes. I also prefer the beet's smooth texture and with all the ground spices on them they become too grainy.

Ah well, it doesn't hurt to try new things.

Japanese Spiced Roasted Beets
from The Food Matters Cookbook by Mark Bittman
(Makes 4 servings. Takes about 1 hour to prepare)

1 tablespoon  vegetable oil, plus more for greasing the pan
2 pounds beets (4 large ones), peeled and cut into wedges
1 tablespoon sesame oil
1 tablespoon black peppercorns
2 teaspoons white sesame seeds
1 tablespoon grated orange zest
1 tablespoon chili powder
1/2 teaspoon poppy seeds (I didn't have these)
Salt
1/2 cup sliced scallions
Parsley for garnish (my own idea)

1. Heat oven t 400F. Smear a large roasting pan or rimmed baking sheet with a little of the oil. Put the beets in the pan, drizzle with the 1 tablespoon vegetable oil and the seasame oil, and toss to coat.

2. Roast, undisturbed, for 20 minutes before checking. If the beets release easily from the pan, stir them up a bit or turn them over with tongs. If they look dry and are sticking, drizzle with more oil and toss. Continue roasting, turning every 10 minutes or so, until crisp on the outside and just tender inside, another 20 to 30 minutes.

3. Meanwhile, put peppercorns and white sesame seeds in a spice or coffee grinder and pulverize to a coarse powder. Transfer to a small bowl and add orange zest, chili powder, and poppy seeds. When the beets are done, toss them with the spice mixture, a sprinkling of salt and the scallions. Return to the oven for a minute or 2, just long enough to toast the spices. Taste and adjust seasoning. Serve hot or at room temperature.

chocolate tofu ice 'cream' {food matters project}

Mother's Day is a weird holiday. Thought to be created by Hallmark, it has become an imperative.

I say this because my husband took a small vacation from us this weekend. He went upstate to our bungalow for some alone-time - time to rest, write his novel, and just be by himself. A totally healthy endeavor, after caring for a pre-schooler 24/7. But, the first time we've been apart since we met.

When I mentioned to my boss that I wanted to take a couple of days off, Friday and Monday, she said, Oh, have something planned for Mother's Day? 

Mother's Day!

Oddly (since I have been inundated with blog posts about that exact day), I had completely forgotten. When I mentioned this to my husband he was mortified (he had also forgotten) and offered to cancel the trip. But, I didn't feel the need. I've never held much weight to the day.

So, I am spending Mother's Day weekend alone with my son, and Mother's Day day with my mother. I think it is fitting.

Besides, I am a sucker for roses.

Oh, and the ice 'cream'... it is the perfect combination of icy treat and super dark chocolatey goodness. I tend to prefer chocolate ices to chocolate ice cream, so this works for me. I suppose if it were blended again after being frozen it would become more creamy. It was super simple to make and perfect for the warm weather we're having.

It is a Food Matters Project challenge, chosen by Meg of Fledgling Foodie. Scheduled for May 20 (I am a little early). You can see what others did here.

Chocolate Tofu Ice Cream
from Mark Bittman's The Food Matters Cookbook

3/4 cup sugar
1 pound silken tofu
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla

1. Dissolve sugar with 3/4 cup water in a saucepan over heat. Let cool.

2. Blend all ingredients in a food processor until creamy. Put in an ice cream maker as per directions or pour into an air tight container and freeze for 4 hours. If frozen overnight break up and blend again for a creamy texture.

white bean salad with almond chutney {food matters project}

This weekend was amazing. The weather was perfect. We spent Saturday upstate at our bungalow in Spring Glen Woods.

Then we came home and I thought, I have a mango. Why not make the Food Matters Project challenge this week. 

So I did. I made what was supposed to be chickpea salad with cashew chutney, only I didn't have chickpeas, cashews, limes nor cilantro. The result was interesting and was super easy to prepare, which is a plus when you're back from being out of town and have not had time to shop for food. All that said, I would recommend you stick to the recipe.

Chosen by Jessica for the Food Matters Project. Check out what other people made here.

White Bean Salad with Almond Chutney
Adapted from Mark Bittman's The Food Matters Cookbook

1 teaspoon cumin or coriander seeds
1/2 small dried hot red chile, or 1/4 Serrano pepper - I used 1/2 teaspoon red pepper flakes
1/2 cup cashews (raw are fine) - I used blanched almonds
1 small garlic clove
Salt and black pepper
3 cups cooked or canned chickpeas, drained - I used one can white beans
1 cup chopped fresh mangoes or apricots
Juice of 1 lime - I used a mandarin
Olive oil as needed
1/2 cup chopped fresh cilantro - I didn't have this
1/4 cup plain yogurt, optional - nor this

1. In a small, dry skillet, combine coriander seeds, chile and cashews. Heat over medium heat, shaking pan frequently for 3 to 5 minutes or until everything colors slightly and becomes fragrant.

2. Transfer to blender or food processor. Add garlic and a sprinkling of salt and pepper. Process, stopping machine to scrape down sides if necessary, until finely ground but not as smooth as peanut butter (I don't think I ground my nuts long enough - they were a bit gritty).

3. To assemble salad: In a salad bowl, toss chickpeas and fruit with chutney. Add lime juice and a little oil if needed to help bring everything together. Stir in cilantro. Taste. Adjust seasoning. Serve immediately, drizzled with yogurt. Or cover and refrigerate for up to 1 day.

brown rice and turkey burger over spinach {food matters project}

Sometimes what appears to be the solution to all your problems only creates one more of them. This is what happened when I decided to take a cat home from our local pet store.

I reasoned that my three year old son needs a pet to learn how to be with animals, to develop antibodies to a variety of diseases, to have a playmate, to have fun.

But this was not the real reason I took this cat home. It was a selfish decision. I fell in love with her. She seemed to be the perfect pet: she loved being petted, was great with my son, and was old enough to already be litter trained.

My husband was not as enthusiastic. He was not even sure he wanted any pet at all, never mind this cat. But I didn't listen. I just forged ahead with my plan.

As soon as I got her home I realized her tail was swollen at its base and there was an open wound near it that she was licking. I immediately too her to a vet who confirmed that she had an abscess from what looked like being bitten by another animal. The vet said I should have her operated on immediately, to the tune of $1000!! Okay, I said I loved this cat but not that much. Luckily, the alternate procedure of opening the wound and letting it drain for a week, while I gave her warm compresses three times a day and she was on antibiotics, worked. She healed completely.

Shortly after this, I discovered that she had some bald patches forming and she upon revisiting the vet she was diagnosed with ringworm, a highly contagious fungus that can spread to humans. Great. I spent the next two months fastidiously cleaning up all her hairs, keeping her in the kitchen, trying to keep my son away from her. It was miserable.

Once she recovered from her various ailments, and began to feel at home in our house, she started digging and peeing in our planters. This threw my husband into a fit (and if you know him, you know this is a rare occurrence). His office now smells like a zoo. Not fun.

In addition to this, now that my son can pet the cat he is all over her, trying to carry her, smothering her with hugs, trying to eat from her bowls, hitting her with things, and getting bitten and scratched.

So, I ask you. Would you have done the same? Would you have taken in a cat you felt an attachment to, just to bring your household into a tizzy, threatening your relationship with your spouse and threatening the health of your son? Would I do it all over again?

Yes.

This was last week's Food Matters Project's challenge. I am a little late to the party... See what others did here.

Chosen by Evi & Sam, this dish was a winner in our household... can you tell?

Brown Rice and Turkey Burgers over Spinach (adapted from The Food Matter's Cookbook)
Makes 4 servings

1 cup brown rice (I used a Chinese take out container of already cooked brown rice)
Salt
5 tablespoons olive oil
3 teaspoons minced garlic
1 pound spinach, roughly chopped (I used baby spinach)
Black pepper
8 ounces ground turkey (original recipe calls for ground lamb but I couldn't find any)
1 small red onion, chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 teaspoon cumin
1/4 crumbled feta cheese

1. Cook rice. While rice is cooking, put 2 tablespoons oil in a skillet over medium heat. When hot add 2 teaspoons garlic and cook, stirring occasionally, until it begins to soften, just a minute or 2. Add spinach and cook, stirring occasionally, until all leaves are just wilted and cooked almost dry, 5 to 10 minutes. Sprinkle with salt and pepper and remove from pan. Wipe dry.

2. Add lamb, onion, remaining garlic, cumin, oregano, feta to a mixing bowl with the rice. Stir just enough to combine all ingredients but don't overwork it. Form into 4 patties (I made 10 small patties).

4. Put remaining oil in same skillet over medium-high heat. When hot, add patties and cook, turning once and working in batches if necessary, until golden brown on each side and cooked through, about 5 minutes on each side. Serve burgers on top of spinach mounds.

provencal vegetables and chicken in packages {food matters project}

Dinner in a pocket. What a revelation!

Do yourself a favor and make this meal tonight! It was that good.

I've seen this before and thought about making something baked in parchment paper but oh man, I had no idea. It is the perfect way to make dinner. Everyone has their own pre-measured portion of just the right amount of veggie, starch, and meat, all melded in a yummy sauce. And the clean up is a cinch, just toss the paper out and you're done. I can't wait to try out another dish with this method. Maybe this one next time.

This is our Food Matters Project weekly challenge, chosen by Nancy. You can see what others made here.

Provencal Vegetables and Chicken in Packages
Makes 4 servings
1 small eggplant (I  used a medium sized one and had some left over), cut into 1/4 inch slices
2 zucchinis (I didn't use them), cut into 1/4 inch slices
2 ripe tomatoes (I used canned tomatoes, chopped), cut into 1/4 inch wedges
8 oz potatoes, cut into 1/4 inch wedges
1/2 cup green or black olives, chopped
4 chicken thighs, without bones and skin
4 fresh thyme sprigs (I used dried)
4 tablespoons olive oil
8 tablespoons dry white wine (didn't use but it would have been a nice touch)
Salt

1.  Heat oven to 375 F. Sprinkle eggplant liberally with salt and let sit in a colander for 20 minutes before preparing meal.

2.  Cut four pieces of parchment paper into 12 x 18 inch rectangles. Fold like a book and place the veggies, potatoes, and olives on one half of the paper, near the fold. Sprinkle with salt and thyme. Place chicken on top. Sprinkle with more salt and one tablespoon oil and two tablespoons wine, if using. Close up parchment paper tight to the food by rolling the ends together and folding them under.

3.  Place packages on rimmed baking sheets and bake 40 minutes. When done carefully open the packages and stay clear of the steam.

lemon-blueberry crisp with pine nut topping {food matters project}

I received some bad news last week. My bad {LDL} cholesterol has risen back to its original unwieldy height. My doctor suggested I start taking a statin {a drug that inhibits the production of an enzyme which helps generate cholesterol in the liver}. But when we sat down to discuss my options {and the potential side effects of the drug, which include Alzheimer's}, she decided that, due to my other statistics, I was not at that large of a risk for heart disease. It is just that darned LDL.

A number of thoughts ran through my mind:

My food blog is ruining my health.
I am so foolish to have thought I licked this with diet alone.
I need to do more to try and keep my LDL down.

I decided to do two things:

I am going to start running. A little at first so that I don't give it up, and hopefully get up to a couple of miles every other day. I measured the distance around my block and it is 1/3 mile. I think that is a good distance to begin with. I will run around the block every other day for two weeks and then increase a block every two weeks. Piece of cake!

I am going to reduce my sugar intake drastically. And I am going to begin with this recipe for the Food Matters Project.

The recipe calls for 1/2 cup sugar. Instead, I used 16 grams {which is equivalent to one tablespoon} of sugar in four sheets graham crackers. I also used 1/2 cup roasted, chopped pecans in place of 1 cup pine nuts. I think I could have left out the sugar entirely. Baked blueberries are pretty sweet all by themselves.

I am not sure what happened but my dish, which was tasty enough, did not have any lemon flavor and fell in on itself, losing all the crust to the berry mix. It didn't hurt the flavor any but made the dish less than beautiful. Did that happen with yours? 

Chosen by Laura J. You can check out what other Food Matters disciples did here.

{recipe}

rolled cabbage {food matters project}

I was lazy and I cheated. I have an aversion to wasting food {which gets in the way of testing recipes quite a bit}, so I used leftovers to make our Rolled Cabbage dish for this week's Food Matters Project challenge. As a result it was probably not as tasty as it could have been.

What started out as my husband's perfect chicken soup...

... ended up mashed up in a bowl with some cooked rice, rolled into some boiled cabbage leaves, and cooked again in some tomato sauce.

Coincidentally, Deb from Smitten Kitchen also made Italian Stuffed Cabbage this past week and I used some of her tips. One was rolling the cabbage into golf ball sized packets. The second was using tooth pick to hold them together while they cook.

You can view the original recipe here. This dish was chosen by Keely Marie. See how other interpreted this dish here.

oatcakes {food matters project}

I love pancakes. I eat them every chance I get. So, I was happy to make this variation for the Food Matters Project.

Chosen by Aura, these are nicely crunchy and hearty. See what others made here.

{recipe}

inverted cardamom scented pear crisp {the food matters project}

Generally, I avoid inversions. I know they're really important, great for redistributing the blood in your body, testing your balance, and bringing calm to your mind.

I just can't get past images of me falling on my head and severing my spinal chord {I've been told I have a vivid imagination}. Not that that is likely to happen, or even possible, but the fear is real.

I have inverted these pear crisps for two reasons. One, I recently bought these cute tart tins and have been dying to use them. And two, I don't think pear crisp is very photogenic. Hopefully they will bring calm to my mind, test my balance and redistribute the blood in my body.

One can hope.

This recipe is yet another Food Matters Project pick from Carmilla. See what everyone did here.

And while I was at it I made cardamom pear chips too! Only I messed up and used too much cardamom and no sugar. Live and learn. I'll follow the recipe closer next time. They look pretty, in any case.

I did make one crisp the proper way and it was better tasting, if not as pretty as its inverted counter part. So if you're in it for the taste do it the right side up.

{crisp recipe}

polenta cakes with garlicky mushrooms {food matters project}

Are you as intrigued by mushrooms as I am?

I am not sure why I find them so fascinating. Maybe the fact that you can die if you eat the wrong one. Maybe how they grow wild on other plants and in the ground. Maybe the fact that they taste fabulous.

In any case this recipe is the perfect wintertime snuggle-up meal. Warm polenta topped with a variety of spicy mushrooms. Earthy, sensuous, comforting.

This is the pick for the Food Matters Project this week. See what others did here.

Polenta with Garlicky Mushrooms {from the Food Matters Cookbook, page 81}
Serves 4 to 8
1 cup coarse cornmeal
Salt
1/2 cup milk, preferably whole {or use water - I did}
Black pepper
2 tablespoons olive oil, plus more as needed
1 pound mushrooms, preferably assorted, sliced
1 tablespoon chopped fresh thyme
1/4 cup dry white wine
1 tablespoon minced garlic, or more to taste

1. Put the cornmeal and a large pinch of salt in a medium saucepan; slowly whisk in 2 1/2 cups water and the milk to make a lump-free slurry. Set the pot over medium-high heat and bring almost to a boil. Reduce the heat to low and bubble gently, whisking frequently, until thick, 10 to 15 minutes. If the mixture becomes too thick, whisk in a bit more water; you want the consistency to be like thick oatmeal. Taste for seasoning and add salt if necessary and plenty of black pepper.

2. Grease a large baking pan with some olive oil {I used parchment paper un-greased}. While the polenta is still hot, pour it onto the sheet and use a spatula to spread it out evenly at least 1/2 inch thick. Brush the top lightly with oil, cover with plastic wrap, and refrigerate the polenta until it sets up, about 2 hours {or up to a day}.

3. Heat the oven to 375 degrees F. Grease a clean large baking sheet with some of the oil. When the polenta is set, cut it into at least 12 squares or diamonds or use a round cookie cutter to make disks. Put the cakes on the baking sheet, brush with a bit more oil, and bake until they're warmed through and the edges begin to brown {the outside should be nice and toasted while the inside should stay soft}, 20 to 30 minutes.

4. Meanwhile, put the 2 tablespoons oil in a large skillet over medium-high heat. When it's hot, add the mushrooms and thyme and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and dried out a bit, about 10 minutes. Add the wine and let it bubble away for a couple of minutes; turn the heat to medium-low and add the garlic. Continue cooking until most of the wine has cooked off. Taste and adjust the seasonings. Serve a spoonful of mushrooms on top of each polenta cake.

sesame noodles with spinach and tofu {food matters project}

This new year I resolve to be nicer.

There. I said it.

It has occurred to me that the reason I have been unsettled, uneasy, a bit antsy, is because I've been getting on other people's (read - my husband's) cases, just a bit too much and too often.

I need to relax. Relax control. Relax expectations. Relax everything.

That and go to my yoga class more regularly {which, by the way, does not relax me, but makes me strong}

This Monday I bring you a very relaxing dish by way of the Food Matters Project. A combination of salty {I used a lot of salt}, peppery, crunchy tofu on a bed of soft and warm soba noodles and spinach. An easy way to make it through lunch, dinner, or anytime you get a little hungry.

This dish was chosen by Sara. Find out what everyone else did with it here.

{recipe}

hippie rice {food matters project}

I was born in the sixties and can remember the hippie phenomenon. Most of my elementary school teachers were hippies. I wore bell bottoms and grew my hair to my waist. All of my friends did too.

But not until I became an adult did I realize what I had missed by being born just a little too late. What an amazing time to be a young adult. So much change and public awareness and action.

This week's Food Matters Project, chosen by Gracie, was really easy to prepare. Something I might make any night after coming home from work. Something that works as well for dinner as for lunch.

I can dig it.

You can see what others did with this dish here.

Peace out.

{recipe}

apple fritters {food matters project}

Ah, the fritter. This is a culinary feat I have only recently embraced. It involved a number of things I aspire to possess, namely patience and perseverance.

Patience is a really hard one for me. For some reason placing a dollop of amorphous batter into a steaming hot pan of oil and just leaving it there doesn't sit well with the fabric of my being. I need to shake it, agitate it, flip it. But I am learning to let it be and do its thing.

This week at the Food Matters Project we were dealt a wild card. They came out nicely crisp and subtlety sweet. The perfect breakfast treat.

Apple Fritters, minimally adapted from the Food Matters Cookbook by Mark Bittman {page 581}
Serves 2

2 apples, cored, peeled and grated
1 egg, slightly beaten
1 tablespoon sugar
1 teaspoon cinnamon
Pinch of salt
1/8 cup white whole wheat flour
Vegetable oil for frying

1. Squeeze apples dry with a paper towel and place in a large bowl. Add egg, sugar, cinnamon, salt, and flour; mix well.

2. Put about 1/4 inch of oil in a large frying pan over medium-high heat. When hot {when water sprayed into it sputters}, drop spoonfuls of the apple mixture in the oil and spread them out a bit. Work in batches to avoid overcrowding. Cook, turning once, until golden on both sides and cooked through {to aid you in figuring out if the bottom of the fritter is browned you can lift one edge and take a peek}, about 5 minutes. Drain fritters on a paper towel. Serve warm.

inside outside almond joy tart {food matters project}

I am dating myself here, but do you remember those commercials for Mounds and Almond Joy candy bars? The slogan, 'Sometimes you feel like a nut, sometimes you don't?' Well, I never felt like a nut. Not once. Could explain a lot.

Given a free hand to choose whatever recipe we wanted this week over at the Food Matters Project, and keeping the holiday in mind, I found a no-brainer the instant I began my search.

It didn't hurt that I had all the ingredients sitting nicely in my cupboards, just waiting to be used.

Coconut Tart with Chocolate Smear, from the Food Matters Cookbook, page 567
2 cups shredded, unsweetened coconut
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
1/4 teaspoon salt
6 ounces bittersweet chocolate, roughly chopped {or in chip form}
1 cup coconut milk {light is fine}

1. Heat the oven to 375°F. Combine the shredded coconut, sugar, egg whites, vanilla, and salt in a bowl. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake until the tart shell is firm and lightly toasted, 10 to 15 minutes.

2. Meanwhile, combine the chocolate, egg yolks, and coconut milk in a saucepan over low heat. Cook, whisking almost continuously, until the chocolate is completely melted and stteaming, but don't let the mixture boil and separate.

3. When the tart shell comes out of the oven, spread the chocolate mixture in it. Let the tart cool and become firm before cutting into wedges and serving. The tart will keep, covered and refrigerated, for a day or two {but I don't suppose it will last that long}.

it's beginning to look a lot like... coconut flan {food matters project}

Our neighbors in Brooklyn really get into the season. We've got some crazy home decor going on over here. Santas sledding down roofs, mangers jam packed with all manner of live stock, snowmen unable to melt, and all blinking lights bright enough to blind the nearest driver.

I, on the other hand, have been feeling less than festive.

In order to add a little holiday spirit to this blog I've dressed up this week's Food Matters Project recipe with some bright red gems, inspired by my two favorite food bloggers: Joanne and Joy.

We've been eating pomegranate seeds like crazy at our house (my son and I devoured a whole one together just last night). They are the perfect way to chase away any bah-humbug mood. I mean how can you frown while biting into these sassy little treats? You just can't.

Unfortunately, my Coconut Flan, this week's Food Matters Project, chosen by Lan, was a bit of a disaster.

Never having made caramel for flan {or for anything else} I had no idea how long to boil it and as a result cooked it too long so it doesn't flow over the white flan in rivulets but sits atop in a chewy glob
{it worked better when I didn't scoop the caramel but left it in the tin}.

In addition to this I thought I'd be fancy and make the flan in scallop-edged tart tins. Only problem is that they don't come out very cleanly, and leave a puddle below.

{note} When I waited a few hours longer they did come out cleanly from the tins, so if you make them make sure to wait at least 6-8 hours before trying to wrench them form their shells.

This dessert is super sweet. I think if I make it again I will cut the sugar by half, and rely on the caramel for all of its sweetness.

Check out what everyone else did here.

{recipe}