I keep making this bread – it’s essentially Jimmy John’s bread and I often hollow out the inside like they do before I build the sandwich for a better bread-to-filling ratio. Anytime I find a bread recipe that calls for making a starter hours before, I just use sourdough starter since it’s already percolating in the refrigerator.
4 1/2 cups all-purpose flour
1 TBSP kosher salt
1 TBSP sugar
2 1/2 tsp. yeast
1 1/2 cups water, room temperature
1/2 cup (115g) unfed sourdough starter
Place all ingredients in the bowl of a standing mixer fitted with a dough hook. Mix on low until a rough dough has formed, about 3 minutes. Let rest 10 minutes. Mix on low for another 7-10 minutes until the dough is smooth and elastic.
Place in a greased bowl and cover. Let rise until doubled in bulk, about an hour.
Turn out onto a lightly floured surface. Divide dough into quarters. Lightly grease 2 baking sheets.
Gently roll the dough into 4 uniform loaves, about 14″ long (or the length of the baking sheet). Place 2 loaves on each baking sheet about 6″ apart. Spray or brush the loaves with oil and cover with plastic wrap. Let rise until doubled in bulk, about an hour. Preheat oven to 375°F.
Bake for 30 minutes until light golden brown. Enjoy within 24 hours, or freeze until ready to use for best results.
Cream butter, sugar and lemon zest together until light and fluffy. Add eggs, one at a time, followed by vanilla extract. Stir in flour, baking powder and salt.
Preheat oven to 400°F. Line baking sheets with parchment.
Scoop or roll dough into balls about the size of golf balls. Roll each ball in granulated sugar. Place on prepared cookie sheet and press down with a glass until the cookie is 1/2″ thick.
Bake for 8-10 minutes, or until just starting to brown on the edges.
Let cool completely before icing.
Stir together lemon juice, soft butter and powdered sugar until thick and spreadable. Thin with additional lemon juice, or thicken with additional powdered sugar until you reach a consistency that is thin enough to spread without dripping off the cookies.
Preheat oven to 350°F. Line baking sheets with parchment.
Cream butter, coconut oil, sugar and brown sugar together until very light and uniform in color, scraping bowl when necessary. Add peanut butter and mix to combine.
Add eggs, one at a time, and beat to blend well, then vanilla, scraping bowl as needed.
Add flour and baking soda and mix until well blended.
Finally, add oats, coconut and peanuts and stir to combine well.
Scoop or shape into balls (whatever size you like- I like golf-ball size at the very least) and place on prepared baking sheets. Press down with a fork in a criss-cross pattern so they are about 1/2″ thick.
Bake at 350°F for 10-12 minutes (or longer, depending on the size), until just starting to brown on the edges. Let cool before removing from cookie sheet.
Measure goji berries in a 1-cup liquid measuring cup. Pour boiling water over the berries until just covered. Let sit until the berries have softened and cooled to room temperature.
Preheat oven to 400°F.
Line 12 regular or 6 large muffin cups with paper or grease each with butter.
Stir together whole wheat flour, all-purpose flour, oats, brown sugar, baking powder and salt in a large bowl.
Drain goji berries, reserving liquid in a 2-cup liquid measuring cup – you should have about a 1/2 cup.
Combine reserved liquid with enough milk to equal 1 cup.
Beat together milk and reserved goji liquid, eggs, oil or butter and vanilla. Pour over oat mixture and gently stir, until just moistened. Add goji berries and fold until there are no flour patches remaining.
Divide batter among the muffin cups, filling each 3/4-full. Top each muffin generously with turbinado sugar.
Bake regular sized muffins for 20 minutes, large muffins for 35 minutes, or until a toothpick in the center comes out clean.
Let cool for 5-10 minutes before removing from muffin tin.
Combine chocolate cookie crumbs and melted butter. Pat into the bottom and up the sides of a 9″ pie shell.
Bake for 15 minutes. Set aside to Cool.
Make Filling: Whisk together sugar, gelatin and creme de menthe in a small saucepan. Whisk in egg yolks. Whisk over medium heat until thickened – about 5-7 minutes. Remove from heat just before the mixture starts to boil (bubbles around the sides of the pan are fine). Transfer to a bowl and let come to room temperature – stirring occasionally.
Beat egg whites until frothy. Gradually add in 3 tablespoons of sugar. Beat until firm peaks. Set aside.
Whip heavy cream in another bowl. Combine cooled creme de menthe mixture with the whipped cream – folding until smooth.
Gently fold egg whites into the creme de menthe/whipped cream mixture until combined. Pour into cooled chocolate crust. You may have filling leftover. Chill.
Make Sweetened Whipped Cream: Beat cream and sugar together until stiff. Top the pie with whipped cream – by piping or spreading. Chill.
Make Ganache Drizzle: Heat heavy cream in a small liquid measuring cup in the microwave until hot but not boiling. Add chopped chocolate and stir until smooth. Drizzle over the chilled pie. Chill until ready to serve.