Last winter, when I tried Kim Backus (head of the COC kitchen)’s new beet mousse recipe, it blew my mind. I had no idea what the ingredients were, but the ramekin in front of me contained something resembling a scoopable, silky smooth chocolate bar, the best kind of chocolate bar. Graciously, Kim was happy to give me the recipe and loved the idea of sharing it on this blog.

This pizza crust process is from Ken Forkish’s The Elements of Pizza, and it reliably produces crispy, chewy, pillowy-on-the-inside pizza crust every time. I like it because it delivers no compromise Neapolitan style crust in a home oven and without any special skills. A pizza peel with a stone or steel will produce the best results, but cooking on a sheet pan creates a delicious slice too. Start the dough the night before you make pizza, or follow the expedited timeline at the end for pizza crust the same day.

A classic treat from the Outdoor Center’s kitchen, these chia seed cookies are a perfect snack to bring on an adventure. Or top them with nut butter and maple syrup and they’ll satisfy even the fiercest post workout craving. The cookies are customizable with optional chocolate chip and shredded coconut add-ins. And if desired, the recipe will probably work with your other favorite extras too; just try to keep the total add-ins (including cranberries) in the ¾ - 1¾c range.