I always end up with a nearly full packet of fresh rosemary kicking around in my produce drawer for months on end as unlike other fresh herbs, it just drys out instead of going bad & I rarely make recipes that call for it.

So when I came across Vera’s recipe for Yogurt Panna Cotta with Rosemary Cornmeal Cookies over at Baking Obsession, I made sure to save the recipe for the cookies, and they quickly floated to the top of my dessert recipes to try (quite a large collection as we rarely eat dessert).

Of course I made a few modifications, Vera’s recipe claims to make 5 1/2 dozen cookies and that would be way too many for us to handle, so I halved it and still wondered how I was going to fit them all on my one cookie sheet. Somehow I came out with 14 cookies, which was a relief & the perfect amount for us and our guests. I also made these cookies gluten free by substituting in quinoa flour and I used less sugar.

They came out wonderful with a delicious unique flavor. Next time I think I’ll attempt a zabaione with them.

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When I was in University & my parents would bring massive boxes of food up every time they visited, I used to make cornmeal pancakes from boxes of Jiffy Cornbread mix. Lately our local brunch spot has been serving the salmon eggs benny on top of a corn pancake & I’ve been jealous. This morning I decided to make some for myself.

While my version is certainly not as sweet as the sugar laden prepackaged mix, that can certainly be remedied with a bit of maple syrup. These have a pleasant crunch and a good amount of protein from the egg and the quinoa flour. Top with an egg and some sauteed greens, with a bit of creme fraiche and some fruit, or with butter and maple syrup.

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