These vegan, gluten-free cookies capture the flavor of the classic chicken-and-waffles combo.

Split the dough into 12 balls Layer the peaches, cream cheese, and preserves. Bake the rolls and serve. Ingredients Smooth Peach Preserves 120 g (1/2 cup) peach preserves Sweet Starter 90 g (2/3 cup) bread flour 2 tbsp water 60 g (1/4 cup) smooth peach preserves 30 g (1 tbsp) sourdough starter Tangzhong 30 g (2 tbsp) bread flour 60 ml (1/4 cup) soy milk 60 ml (1/4 cup) water Dough Sweet starter Tangzhong 550 g bread flour 50 g (1/4 cup) sugar 8 g salt 90 g (1/3 cup) soy milk

Churn the sorbet and serve. Ingredients 340 g rhubarb, chopped into 1-inch sections 200 g blueberries 120 ml (1/2 cup) water 110 ml (1/3 cup) honey 1 tsp vanilla extract Instructions In a medium saucepan, combine the rhubarb, blueberries, water, and honey. Bring the mixture to a boil over medium heat, and cook until the rhubarb softens and is translucent. Remove from the heat and stir in the vanilla. Let the mixture cool for 10-20 minutes, then proceed according to your ice