• Preheat the oven to 385°F (196°C).
• Line a large muffin tin with parchment baking liners and set it aside.
• In a medium bowl, whisk together the cassava flour, maple sugar, pumpkin pie spice, baking soda, salt and baking powder.
• Add the chocolate chips and stir to combine the ingredients, then set the flour mixture aside.
• In a small bowl, whisk together the eggs, vanilla, ghee and pumpkin puree until everything is well combined and the eggs are all incorporated.
• Add the egg mixture to the flour mixture and stir to combine them with a rubber spatula.
• Scoop the batter into the prepared muffin tin; you should get eight to nine muffins, depending on how large you like your muffins.
• Bake the muffins for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven, let them sit in the tin for 5 minutes and then carefully transfer them to a cooling rack to cool completely.
• Enjoy the muffins the same day or store them in the refrigerator for up to 1 week.
• These muffins freeze well and can thaw to room temperature sitting on the counter.
• You may also warm them in the microwave: If you are warming room-temperature muffins, microwave them for 20 to 30 seconds.
• If you are warming frozen muffins, microwave them for 45 to 60 seconds.

• Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat.
• Stir
• often as the caramel slowly melts.
• When the mixture is smooth, add 3/4 cup of powdered sugar.
• Stir.
• Save the remaining 1/2 cup of powdered sugar for later.
• Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
• When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine.
• Keep mixing until the candy cools and thickens and can no longer be mixed.
• That should take a minute or two.
• Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched.
• Don’t let it sit too long – you want the candy to still be warm and pliable when you shape it.
• Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long.
• Repeat with the remaining center candy mixture and place the rolls on wax paper.
• You should have 8 rolls.
• Let the center rolls sit out for an hour or two to firm up.
• Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat.
• Stir often until the caramels melt completely, then turn off the heat.
• If you work fast this caramel will stay warm while you make the candy bars.
• Pour the peanuts onto a baking sheet or other flat surface.
• Using a basting brush and working quickly, “paint” a coating of caramel onto one side of a center roll.
• Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy.
• Paint more caramel onto the other side of the roll and press it down onto the peanuts.
• The candy should have a solid layer of peanuts covering all sides.
• If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely.
• Place the candy bar onto wax paper, and repeat with the remaining ingredients.
• Place these bars into your refrigerator for an hour or two so that they firm up.
• Pour the milk chocolate chips into a glass or ceramic bowl and zap
• it in the microwave for 2 minutes on 50 percent power.
• Gently stir the chips, then heat for an additional 30 seconds at 50 percent power.
• Repeat if necessary, stirring gently after each 30 seconds.
• Don’t overcook the chips or the chocolate will burn and seize up on you.
• Drop a candy bar center into the melted milk chocolate.
• Cover the
• candy bar with chocolate using two forks, one in each hand.
• When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the
• top edge of the bowl so that much of the chocolate drops off.
• Carefully place the candy bar onto wax paper and remove the two forks.
• Repeat with the remaining ingredients, and then chill the candy bars until firm.

• Mix together first six ingredients and let rise 30 to 40 minutes.
• Divide dough into 3 parts and place in 3 olive-oiled pie pans.
• Dimple dough with fingers.
• Mix olive oil and water, brush tops with this mixture.
• Sprinkle on top: sea salt, pepper, rosemary and thyme.
• Let rise 50 to 60 mins.
• Bake at 350 degrees F. for 25 minutes.
• May dip in olive oil.
• Peggy also says if the herbs are dried to soak in water 10 minutes and then pat dry with paper towels.

Makes 2 large drinks.

• Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
• Add ice cream and ice then blend on high speed until smooth and creamy.
• Pour drink into two 16-ounce glasses.
• If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.

• It helps to know: This recipe requires a scale, a brewing device (such as a V60 or small dripper; I use a Kalita Wave), and a paper filter.
• Though not necessary, a spouted kettle also helps with accuracy.
• Grind the coffee for a paper filter; it should look about the size of a fine sand.
• Set the paper filter in your brewing device over your mug.
• Pour boiling water over the filter, heating your mug and rinsing off any papery taste from the filter.
• Discard the water.
• Spoon the coffee into the filter, shaking to level the grounds.
• Tare your scale so it reads 0.
• Start a timer and slowly pour around 50 grams of boiling water into the center of the coffee, being careful not to touch the sides of the filter.
• Wait 30 to 45 seconds as the coffee rises and bubbles, releasing its carbon dioxide.
• Slowly pour boiling water in a circular motion starting in the center and moving outward until the filter is three-quarters full, still being careful not to touch the side of the filter (or the water will go straight through to the cup).
• Wait as the water drips through the coffee into your mug, and a darker crust forms around the perimeter of the grounds.
• Continue with this process until you’ve added about 300 grams of boiling water and the timer reads between 3 and 4 minutes.
• (If it takes more time, your grind is likely too fine.
• If it takes less time, your grind is likely too coarse).
• Serve.

• Combine the yogurt, celery, cucumber, apples, ginger, and ½ cup water in a blender and pulse until pureed.
• Add the spinach and mint leaves and pulse until incorporated.
• Serve.

• Peel and thinly slice the beet using a mandoline or box grater.
• In a bowl, toss the beet slices with the sugar and a pinch of salt.
• Cover and let sit in a warm place for 2 hours.
• Strain over a bowl, discarding the solids and reserving the rich and earthy beet syrup.
• Fill a tall glass with ice.
• Add the tequila, crème de cassis, lime juice, ginger beer, and ½ ounce of the beet syrup and stir to combine.
• Garnish with a lime round.
• Serve.

• In a bowl, toss together the blackberries, sugar, and a pinch of salt.
• Cover and let sit in a warm place for 2 hours.
• Strain the syrup over a bowl, reserving both the liquid and the berries.
• Fill a tall glass with ice.
• Add the lime juice, ginger beer, and ½ ounce of the fresh blackberry syrup and stir to combine.
• Slowly pour in the rum so it floats on top of the ginger beer.
• Garnish with a lime round and a small spoonful of the berries.
• Serve.

• In a bowl, toss together the strawberries, sugar, and a pinch of salt.
• Cover and let sit in a warm place for 2 hours.
• Strain the syrup over a bowl, reserving both the liquid and the strawberry slices.
• Fill a serving glass (a copper mug is traditional but not necessary) with ice.
• Pour in the vodka, lime juice, ginger beer, and ½ ounce of the fresh strawberry syrup.
• Stir to combine.
• Garnish with a lime round and, if you like, a couple of strawberry slices.
• Serve.

• To make a lemon cordial, combine the lemon peels and sugar in a small container.
• Cover and shake lightly to mix.
• Let sit at room temperature overnight.
• The next day, add the lemon juice and stir to dissolve the sugar.
• Strain over a jar, discard the peels, cover, and refrigerate the cordial.
• You should have about 1¼ cups.
• (Store any leftover cordial, covered, in your refrigerator for up to 1 month.
• )
• To make the sangria, combine ¾ cup of the lemon cordial, the rosé, grapefruit juice, pisco, and berries in a large pitcher and stir to combine.
• Cover and refrigerate (ideally overnight) until you are ready to serve.
• To serve, ladle the sangria into wine glasses and top with a splash of soda water.
• Garnish with a few macerated berries per glass.