Squash soup is seemingly more labor intensive than it really is. While you do have to allow for the time the squash will spend roasting in the oven, my recipe with it’s short list of ingredients takes no more than 30 minutes of active preparation. If you’re in a huge hurry you can always cook the squash in the microwave, but it’s also very easy to roast the squash the day before so you can have a healthy, hearty soup on the table in no time flat.

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A favorite indulgence of mine is the bacon and chocolate candy bar from Vosges Haute Chocolate. One evening while enjoying a small piece of my less than virtuous snack, Preston (my Jack Russell terrier) made it very clear he wished he could join in my act of decadence. His obvious delight at the smell of my chocolate bar reminded me that he probably loves bacon and chocolate even more than I do. Being the doting “mommy” that I am, I got to thinking about how I could make this treat doggy accessible. The result: a “chocolate” covered bacon biscuit. Chocolate is not safe for dogs, so carob is used in place of chocolate for the coating. These are easy to make and store for weeks.

Bacon and Chocolate Biscuits

“Chocolate” Covered Bacon Biscuits

• 4 slices thick bacon
• 1 1/2 c whole wheat flour
• 1 1/2 c rolled oats
• 1 c all purpose flour
• 1 c wheat germ
• 1/2 c brewers yeast
• 1/2 c dry milk
• 1 t. garlic powder
• 1 - 14 oz. can low sodium chicken broth
• 5 oz. carob chips
• 2-3 t. shortening

Preheat oven to 300 degrees F.

Cook bacon until completely crisp. Drain thoroughly on paper towels then crumble or cut into very tiny pieces.

Combine all dry ingredients and stir in bacon. Pour chicken broth over the dry mixture and stir. The dough will be somewhat dry and stiff. If the dough seems too dry add water 1-2 tablespoons at a time.

Roll or pat out on a lightly floured surface. Cut into desired shapes. Regather scraps and repeat rolling, cutting and regathering until all the dough is used.

Place biscuits on a parchment or silpat lined baking sheet and cook at 300 degrees F for approximately 60 minutes or until biscuits are dry. When biscuits have finished cooking, turn off the oven and leave the biscuits inside until the oven is completely cool. This will ensure a hard, dry biscuit.

To cover the biscuits in “chocolate”, combine the carob and 2 t. shortening in a microwave proof bowl. Heat on medium power for 30 seconds. Remove from microwave and stir. Continue heating in 30 second bursts until the mixture is melted and smooth. If the mixture is not thin enough, add 1/2 to 1 t. more shortening.

Dip one end of each biscuit in the carob and place on parchment or a silpat until the carob is cool and has hardened.

Yield: approximately 45 medium biscuits

Bacon and Chocolate Biscuits

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When silicone baking mats made their way into the market over a decade ago, I was a bit skeptical to say the least. Would it really revolutionize my baking experience? It took me a few years, but I finally gave in and bought one. The first time I used it, I made chocolate chip cookies. Was the experience life changing? Hardly. Certainly it lived up to its ability to be non-stick, but that’s hardly a problem when making chocolate chip cookies. In addition to the fact that the silpat cannot be washed in the dishwasher, it made my cookies spread. So far two counts against it in my view.

Some time later, I decided to give it another chance. I paid good money for it after all, and I really did want to like it or find some useful purpose for it. This time I made different types of cookies including tuiles. I baked half of each batch of cookies on parchment and half on the silpat. For the drop cookies, parchment ruled. The slick surface of the silpat seemed to encourage spread. The rolled and shaped cookies came out equally well on both mediums. In the tuile cagetory, the silpat’s superiority finally came to light and it was then I realized I could not live without this amazing invention!

The end result is that I don’t use my silpat for making drop cookies, but in order to cut down on the wastefulness (and expense) of using disposable parchment sheets, I opt for the silpat for all other cookies and it is an absolute must when making tuiles.

Silpats run in the neighborhood of $20.00 for one that fits the size of an average cookie sheet, but over time the cost savings is quickly realized if you’re a regular user of parchment.

A few months ago I stumbled upon this really cool porcelain and silicone coffee cup that looks just like its landfill stuffing styrofoam and paper counterparts. I instantly fell in love.

It’s dishwasher safe and your coffee or tea stays hot in the double-walled porcelain. What’s not love about that?

• 1 medium garlic clove
• 15 ounce can garbanzo beans, rinsed and drained
• 1/2 cup tahini
• 2 lemons, juiced*
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• fresh parsley, minced, for garnish

Mince garlic in clean, dry bowl of a food processor. Add remaining ingredients except parsley and process until smooth. Add water to reach desired consistency and adjust seasoning to taste. Spoon into serving bowl and garnish with minced parsley.

*Adjust amount of lemon juice to suit your personal taste.

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