Cookies

Double Chocolate Cookies

1 cup all-purpose flour

¼ cup cocoa powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter

½ cup brown sugar

½ cup white sugar

1 large egg

1 tsp vanilla extract

1 cup chocolate chips

Sugar Cookies

2½ cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup unsalted butter

1 cup granulated sugar

1 large egg

1½ tsp vanilla extract

Butter Cookies

1 cup (2 sticks) unsalted butter, softened

⅔ cup powdered sugar

1 large egg yolk

1 tsp vanilla extract

2 cups all-purpose flour

¼ tsp salt

Peanut Butter Cookies

1 cup peanut butter

½ cup unsalted butter, softened

1 cup sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

¼ tsp salt

Mocha Cookies

1 cup all-purpose flour

¼ cup cocoa powder

½ tsp salt

1 tbsp instant coffee

½ cup unsalted butter

½ cup brown sugar

¼ cup white sugar

1 large egg

1 tsp vanilla extract

½ cup chocolate chips

Cream Cheese Cookies

1 cup all-purpose flour

¼ cup baking powder

⅛ tsp salt

½ cup unsalted butter

1 large egg

½ tsp vanilla extract

½ cup cream cheese

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Creamy Crab and Shrimp Seafood Bisque

 Creamy Crab and Shrimp Seafood Bisque YAY OR NAY!

Ingredients:

½ lb shrimp, peeled, deveined, chopped

½ lb lump crab meat, shells removed

4 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp flour

2 cups seafood stock (or chicken stock)

1 cup heavy cream

½ cup whole milk

¼ cup dry white wine (optional)

2 tbsp tomato paste

1 tsp Old Bay seasoning

½ tsp smoked paprika

Salt & pepper, to taste

1 tbsp fresh parsley, chopped (for garnish)

Optional: a dash of hot sauce

Instructions:

Sauté the Aromatics:

In a large pot, melt butter over medium heat.

Add onion and cook until soft (3–4 mins).

Add garlic and cook for another 30 seconds.

Make the Base:

Stir in flour to make a roux, cook for 1 minute.

Slowly whisk in seafood stock and wine, stirring constantly until smooth.

Add Cream and Seasoning:

Stir in tomato paste, heavy cream, and milk.

Add Old Bay, paprika, salt, and pepper.

Simmer gently for 10 minutes to let flavors blend.

Add Seafood:

Stir in shrimp and crab meat.

Simmer for 5–6 minutes or until shrimp is fully cooked and tender.

Add hot sauce if desired for a little kick.

Finish and Serve:

Taste and adjust seasoning.

Ladle into bowls and garnish with fresh parsley.

20-Minute Homemade Bread

Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

1 cup warm water

2 tablespoons olive oil

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Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.

3. Add wet ingredients: Pour in warm water and olive oil. Mix with a spoon or spatula until dough forms.

4. Knead: Lightly flour a surface and knead the dough for 1–2 minutes until smooth.

5. Shape into a loaf or divide into rolls and place on the prepared baking sheet.

6. Bake for 15–20 minutes, or until the top is golden and the loaf sounds hollow when tapped.

7. Cool slightly before slicing and serving.

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Tips:

Add herbs or garlic powder for extra flavor.

This bread is best eaten warm, but can be reheated the next day

Cherry Bounce

1 fifth (750ml) Brandy, Whiskey/Bourbon or Vodka 12-14 oz pitted cherries (fresh or frozen) 1.5-2 cups honey (or sugar) 

Combine all ingredients in a large glass jar. (Ours is a 1.5 liter jar and it fits everything perfectly.) Shake well to distribute the ingredients. Store in a cool, dark place for 2-6 months before straining. And yes, you can eat the cherries after! They’re delicious on ice cream or on cakes.

Pecan Upside Down Cake

 

Ingredients

• 2 cups chopped pecans, divided

• 1 cup unsalted butter

• 1/2 cup packed light brown sugar

• 1/4 cup dark corn syrup

• 1 3/4 cups all-purpose flour

• 3/4 cup granulated sugar

• 1 1/2 teaspoons pumpkin pie spice

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 2 large eggs

• 1/2 cup whole milk

• 1/3 cup sour cream

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Generously spray a 9-inch round (2-inch deep) cake pan with cooking spray. Sprinkle 1 1/2 cups pecans on the bottom of prepared pan.

2. Melt butter in a small saucepan over medium heat. Transfer 1/2 cup melted butter to a small bowl; set aside. Stir brown sugar and corn syrup into remaining butter in saucepan. Cook over medium heat, whisking constantly, until emulsified and creamy, about 1 minute. Pour over pecans in cake pan; set aside.

3. Whisk together flour, granulated sugar, pumpkin pie spice, baking powder, salt, and baking soda in a large bowl. Create a well in the center of dry ingredients and whisk in eggs, milk, sour cream, vanilla, and reserved 1/2 cup melted butter until combined. Stir in remaining 1/2 cup pecans. Spoon over pecan mixture in pan.
   

4. Bake the cake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan 5 minutes. Invert onto a serving platter and cool another 30 minutes before serving. 

Beef and Noodles

 Beef and Noodles Recipe:

Ingredients:
12 ounces wide egg noodles
2ish pounds beef chuck roast, cut into 2-inch pieces
fine sea salt and freshly-ground black pepper
2 tablespoons all-purpose flour
3 tablespoons avocado oil, divided
1/2 large yellow onion, finely diced
6-7 cloves garlic, pressed
8 cups water, divided
2 T Better Than Bouillon, Beef
2 teaspoons of Worcestershire Sauce
2 sprigs fresh thyme
1 large bay leaf
2 T Cornstarch
2 T Cold Water

Instructions:
Sear the beef in batches: Season the beef chunks with salt and pepper, then coat them in flour. Brown the beef in a large stockpot over medium-high heat, working in batches to avoid overcrowding. Transfer the browned beef to a clean plate as you go.
Sauté the aromatics: Add the oil to the stockpot, if needed. Sauté the onion for 4-5 minutes, or until softened. Stir in the garlic and cook for 1 minute. Add the cooked beef, thyme, bay leaf, Worcestershire sauce, and 6 cups of water to the pot. Stir to combine.
Slow cook the beef: Bring the broth to a low simmer. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 2.5 hours, or until the beef is tender enough to shred easily with a fork.
Shred the beef: Carefully transfer the cooked beef to a clean plate and shred it into bite-sized pieces using two forks. Discard the bay leaf and thyme sprigs.
Cook the noodles: Add the remaining 2 cups of beef stock to the pot and bring to a boil over high heat. Add the egg noodles and cook, stirring occasionally, until al dente.
I usually like to create a slurry of cornstarch and cold water and thicken the gravy up a bit before adding the beef in. Use more or less for the desired thickness.
Combine and serve: Remove the pan from the heat and stir in the shredded beef. Season with salt and pepper to taste.
Serve immediately, garnished with black pepper.

Pasta alla Gricia Recipe

Pasta alla Gricia is a tasty Roman classic that you can make at home with just a handful of ingredients.

Servings: 2 

Prep Time 10minutes mins 

Cook Time 15minutes mins 

Additional Time 30minutes mins 

Total Time 55minutes mins 

Calories: 975kcal 

author: Daryl and Mindi Hirsch 

Ingredients 

 1x 2x 3x US | Metric 5 ounces guanciale (pancetta or bacon can substitute) 

½ pound spaghetti 

¼ cup Pecorino Romano cheese (grated on the diamond setting of a box grater) salt ground black pepper (to taste – about 1 to 2 teaspoons) 

Pecorino Romano cheese (grated, additional for serving) 

Step-by-Step Instructions 

Place guanciale in the freezer for 30 – 45 minutes. Freezing the guanciale will make it easier to slice. Slice guanciale into lardons about 1/4" thick by a 1/2" wide. Place cut guanciale flat into a cool pan and turn heat on medium high. Turn the heat down to its lowest setting once the guanciale just begins to turn translucent, gets brown on the edges and renders its fat. Keep an eye on the pan. If the guancale looks like it's beginning to get too brown, remove it from the heat. 

Boil the spaghetti in 4 to 5 cups of salted water. (We like to add about a tablespoon of sea salt or table salt.) You may need to gently bend the pasta so it it's all submerged. Cook per instructions on the pasta box. 

Raise the heat on the guanciale to medium about 3 minutes before the pasta is ready. Just before removing the pasta, transfer 3 to 4 ladlefuls of the pasta water (about 1.5 cups) into the pan with the guanciale. Scrape up any brown bits that have accumulated in the pan. 

Use tongs to transfer the pasta to the guanciale pan. If you choose to use a colander to drain the pasta first, reserve about`1 cup of the pasta water before draining the pasta. Mix the pasta with the starchy pasta water and guanciale. Remove from heat. 

Add the Pecorino Romano and mix until the sauce is creamy. You should be able to see the bottom the pan when you drag a wooden spoon across it. Once the pasta and sauce are done, mix in a generous amount of ground black pepper to taste. 

Grate additional Pecorino Romano on the top of the pasta. Devour! 

Pro Tips You can replace guanciale with pancetta or bacon based on availability. However, we highly recommend guanciale for this dish. 

If you serve this recipe as a starter, it should serve 4 people. You can double this recipe to serve 4 main dishes. 

Suggested Equipment 3.5-Quart Stainless Steel Sauce Pan 12-Inch Stainless Steel Fry Pan with Lid Box Grater Chef’s Knife Electric Grinder Pepper Mill Estimated Nutrition Calories: 975kcal | Carbohydrates: 85g | Protein: 26g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 89mg | Sodium: 764mg | Potassium: 264mg | Fiber: 4g | Sugar: 3g | Vitamin A: 52IU | Calcium: 157mg | Iron: 2mg

Bolognese Meat Sauce

 From Food and Wine

Ingredients

• 1 tablespoon vegetable oil

• 3 tablespoons butter, plus 1 tablespoon for tossing the pasta

• 1/2 cup onion, chopped

• 1/2 cup celery, chopped

• 1/2 cup carrot, chopped

• 3/4 pound ground beef chuck (see prefatory note)

• Kosher salt

• Freshly ground black pepper

• 1 cup whole milk

• Whole nutmeg

• 1 cup dry white wine

• 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juices

• 1 1/4 to 1 1/2 pounds pasta

• Freshly grated Parmigiano-Reggiano cheese, for serving

• Directions

• Gather all the ingredients.

Put the oil, butter, and chopped onion in the pot; turn the heat on to medium.

Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.

Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes; stir thoroughly to coat all ingredients well.

When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.

Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

Toss with cooked drained pasta, adding the tablespoon of butter.

Serve with freshly grated Parmesan on the side.

ALMOND CRESCENTS DIPPED IN CHOCOLATE

 ALMOND CRESCENTS DIPPED IN CHOCOLATE

1 1/2 cups powdered sugar
1 cup butter, softened
1 large Egg
1 1/2 teaspoons almond flavoring
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1 (12-ounce) package (2 cups) white chocolate chips
2 tablespoons shortening
Powdered sugar
Christmas Sprinkles

Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.

Divide dough into quarters. Cover; refrigerate 1 hour.

Heat oven to 375°F.

Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. Dip half of each cookie into chocolate; add sprinkles, let stand on waxed paper-lined cookie sheets until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers. 

SCANDINAVIAN ALMOND BARS

 SCANDINAVIAN ALMOND BARS

1 3⁄4 cups all-purpose flour
1⁄4 teaspoon salt
2 teaspoons baking powder
1⁄2 cup margarine or 1/2 cup butter
1 cup sugar
1 large egg
1⁄2 teaspoon almond extract milk
1⁄2 cup sliced almonds

ICING
1 cup icing sugar
1⁄4 teaspoon almond extract
3 -4 teaspoons milk

Preheat oven to 325°.
Stir together flour, baking powder and salt.
In a large bowl beat margarine or butter till softened.
Add sugar and beat till fluffy.

Add egg and the 1/2 teaspoon of almond extract and beat well.
Add the flour mixture and beat till well mixed.

Divide the dough into fourths, form each portion into a 12 inch roll.
Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
Flatten each roll till it is about 3 inches wide.
Repeat with the remaining rolls.

Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
While still warm, cut crosswise on the diagonal into 1 inch strips.
Cool completely on a wire rack.

Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency. Drizzle over the cool bars. 

Russian Tea Cakes

 Russian Tea Cakes

Makes about 48

1 cup softened butter or margarine
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups all purpose flour
3/4 cup finely chopped walnuts
additional powdered sugar

In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts.

Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake.

While warm, roll in additional powdered sugar. Cool; re-roll in powdered sugar before serving.

CHOCOLATE CHERRY COOKIES

 CHOCOLATE CHERRY COOKIES

30 cookies

1/2 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 cups all purpose flour
2/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
2 teaspoons cherry juice (from maraschino cherry jar)
30–36 jarred maraschino cherries
white chocolate chips
2 tablespoons sweetened condensed milk
1 tablespoon cherry juice (from maraschino cherry jar)

Preheat oven to 350 degrees.
Cream butter and both sugars with mixer. Add eggs one at a time and mix in.
Combine flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture at a time. Blending after each addition just until combined and scraping side of mixer bowl as needed. Add vanilla and 2 teaspoons cherry juice and mix just until combined. Remove bowl from mixer and refrigerate for 30 minutes

Butter hands and roll dough into 1 inch balls. Place on cookie sheet covered with parchment paper. Using thumb press small indentation in center of cookie and place maraschino cherry in hole.
Bake for 10 minutes.

Melt white chocolate chips and sweetened condensed milk on low. When melted add 1 tablespoon cherry juice. Drizzle over cooled cookies.