What do you do when you want a chewy, flavorful cookie packed with yummy ingredients?  You make these easy cookies and share some with a friend, that's what! These little treats look so decadent and gourmet thanks to the chocolate chip chunks and coconut flakes. What a simple way to dress up a standard oatmeal cookie.

INGREDIENTS

2 cups old fashioned oats
1 cup whole wheat flour (I use white)
3/4 cup sugar (I like to use organic cane sugar)
1 tsp baking powder
1 tsp salt
1-2 tsp cinnamon (depending on your preference)
3/4 cup oil
2 eggs
1 tsp pure vanilla extract
1/2 cup chocolate chip chunks
raw, unsweetened coconut flakes for garnish

INSTRUCTIONS

Preheat oven to 360 degrees. Line two baking sheets with parchment paper and set aside. In a large bowl, mix the dry ingredients by hand, preferably with a whisk. Add the oil, eggs, and vanilla extract and mix well with a large spoon. Add the chocolate chip chunks and mix once more. Using a cookie scoop or your hands, form 1-inch balls and place on the prepared baking sheets, leaving ample space around. To make the cookies extra pretty, make sure each ball has at least one chocolate chip visible on the top, and if not, poke in a chip with your finger. Sprinkle the coconut flakes liberally over each cookie ball. Bake for 15 minutes or until the tops are set and edges are golden.

This salami has a showstopper presentation on any festive table. I make these for Friday night meals and refrigerate the rest. The leftovers are then tossed into a green lettuce salad with garlic mayo dressing for a fun burst of flavor and texture.

These ribs are so easy to make and are super-soft without too much effort. They can also be prepared a day or two in advance which means it's perfect for when you're entertaining - more fun with your guests and less time in the kitchen! What's nice about these ribs is that they are sweet but not overwhelmingly sweet, and they don't taste like bottled barbecue sauce.

MEAT AND SPICE RUB PREPARATION

1.5 lbs. Miami ribs (thin-cut flanken)
1 tbsp salt
1/2 tbsp black pepper
1 tbsp brown sugar
1 tbsp garlic powder

Lay the ribs in a 9x13 baking dish and fill with with water till one inch above the meat. Cover with foil and bake on 400 degrees for one hour. Remove from oven and pour out the water.

In a small bowl, combine the spice rub ingredients. Rub into the meat on both sides.

HONEY BBQ GLAZE

2 cloves garlic, crushed
1 cup honey
1/4 cup oil
1/2 cup ketchup
1 tbsp vinegar
2 tsp Dijon mustard
1 tbsp soy sauce
3 tbsp brown sugar

Add all the ingredients to a small saucepan and bring to a boil over medium heat. Allow to simmer for 3-5 minutes until thickened.

INSTRUCTIONS

Heat a grill pan over high heat. Place the meat in the pan and brush generously with the glaze. Immediately flip over and grill for approximately 3 minutes or until grill marks appear. Brush the second side (which is now the top) with glaze and flip over. Grill for 3 minutes. Remove the ribs and place in a baking dish. Pour the remaining sauce over the finished ribs. These ribs store very well in the fridge for up to 3 days.

These are fun little treats that are oh-so-yummy as well as oh-so-elegant. I recently tasted a sampling of artisanal popcorn and decided to try my hand at it. Here's what I came up with.

RECIPE

1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 pouch microwave popcorn (approximately 10 cups)



INSTRUCTIONS

Pop the microwave popcorn as per the directions. Empty the popcorn into a large resealable bag.

In a small bowl, microwave the chocolate chips until mostly melted, about 1 minute, stopping halfway through to stir. Mix in the peanut butter and microwave for another 15 seconds. Pour the mixture into the bag of popcorn. Seal the bag and toss to evenly coat the popcorn. Spread out the coated popcorn onto a sheet of wax paper to dry for 30 minutes. Note: They will still feel slightly sticky afterwards. Store in an airtight container at room temperature.

RECIPE FOR CUPCAKES
(adapted from Bais Yaakov Cookbook)

6 eggs
1 3/4 cups sugar
2 tbsp vanilla sugar
1 cup orange juice
1 cup vegetable or canola oil
3 1/2 cups flour
4 tsp baking powder

Preheat oven to 350 degrees. Place 24 standard muffin cups into muffin tins.

In a large bowl, whisk the egg and sugars. Add the rest of the ingredients and mix until just combined. Pour into prepared muffin cups, filling until almost the top, leaving about 1/4" empty. Bake for approximately 20 minutes or until slightly golden around the edges and the top is set. Remove from oven and let cool before frosting.

RECIPE FOR BUTTERCREAM ICING
(adapted from Wilton)

1 cup solid white vegetable shortening (1 tub)
1 tsp vanilla extract
2 tbsp milk or water
1 lb confectioner's sugar (1 box)
1 tbsp Wilton meringue powder
pinch of salt
food coloring

Cream shortening, vanilla extract and water. Add the dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy. Add food coloring of your choice. I prefer the gel coloring since you don't need to use so much of it.

This is the basic recipe for buttercream frosting but in order to pipe the frosting onto the cupcakes we need to add some water. Add 1 tbsp water. Then, keep adding water by the teaspoonful until the right consistency is reached. You will know when you stick a spatula or knife straight down in the center of the bowl and it forms 1/2" peaks upon removal. It's easier to make icing thinner than thicker so go slowly.

ASSEMBLY

Fit a piping bag (or gallon size Ziploc bag with the end snipped off) with a Wilton 1M decorating tip. Fill with icing and slowly pipe around each cupcake, starting from the outside and working your way to the center. Top with chocolate lentils or any other candy/chocolate.

I like frosting mini cupcakes, like the ones in the picture above. The reasoning for that is because most of us don't like to bite into huge quantities of frosting, even if it tastes delicious. It's just too much. Mini cupcakes are just right, for kids and adults alike. Besides, it's more fun to eat two than one.