White Chip Chocolate Cookies

White Chip Chocolate Cookies - from Nestle

Ingredients

* 2 1/4 cups all-purpose flour
* 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 2/3 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

Directions

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The Ultimate Nestle Toll House Chocolatier Chocolate Cake

The Ultimate Nestle Toll House Chocolatier Chocolate Cake - from Nestle

Ingredients

* CAKE
* 1 1/2 cups granulated sugar
* 1 1/2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup strong coffee
* 6 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 cup vegetable oil
* 1/2 cup sour cream, room temperature
* 2 large eggs, room temperature
* 1 1/2 teaspoons vanilla extract
* FROSTING
* 2/3 cup heavy whipping cream
* 5 tablespoons unsalted butter, cut into 1/2-inch pieces
* 3 tablespoons granulated sugar
* 3 tablespoons water
* 1/8 teaspoon salt
* 10 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar, finely chopped
* 1/2 teaspoon vanilla extract

Directions

FOR CAKE:
PREHEAT oven to 325° F. Grease two 8-inch-round cake pans. Line bottoms with wax paper.

COMBINE sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.

WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture; whisk to blend well. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. (Batter will be thin.)

BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely. Spread frosting between layers and over top and sides of cake. Store any leftover cake in refrigerator. Bring to room temperature before serving.

FOR FROSTING:
BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently. Remove from heat. Immediately add chocolate; let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.

Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies - from Crisco container

3/4 cup Jif Creamy Peanut Butter
1/2 stick Crisco Shortening Sticks or 1/2 cup Crisco Shortening
1-1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1-3/4 cups Pillsbury BEST All Purpose Flour
3/4 tsp. baking soda
3/4 tsp. salt

Heat oven to 375 F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until just blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Makes 3 dozen cookies.

Classic Crisco Pie Crust

Classic Crisco Pie Crust - from Crisco container

For double-crust 9-inch pie

2 cups Pillsbury BEST All Purpose Flour
1 teaspoon salt
3/4 cup well chilled Crisco All-vegetable Shortening or 3/4 stick Crisco Shortening Stick
4-8 tablespoons ice cold water

Blend flour and salt in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining.

Sprinkle half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the tablespoon, mixing until dough holds together.

Divide dough into two, with one ball slightly larger than the other. Flatten dough into 1/2-inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes.

Place larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions.

Roll top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust.

Bake pie according to recipe directions.

Chocolate Macadamia Cookies

Chocolate Macadamia Cookies - Reynolds Parchment Paper

1 box (about 18.25 oz) chocolate cake mix
1/4 cup oil
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup mini chocolate chips

Preheat oven to 350 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

Beat cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended.

Stir in white chocolate chips, nuts, and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.

Bake 10 to 12 minutes or until set. Slide parchment paper with cookies onto a wire rack to cool. Cool cookies completely before removing with a spatula.

Makes 36.

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies - from Reynolds' Parchment Paper

1-3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 cup creamy peanut butter
1/2 cup butter flavor shortening
1-3/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz) semi-sweet chocolate chunks
1/3 cup chopped peanuts
1/3 cup quick cooking oats

Preheat oven to 375 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg until just blended.

Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.

Makes 36.

Simply Sensational Truffles

Simply Sensational Truffles - from Kraft Foods (dessert.com)

Prep: 10 minutes, plus refrigerating
Makes: 18 servings, 2 truffles each

2-1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided
1 package (8 oz.) Philadelphia Cream Cheese, softened
Decorations: chopped cocktail peanuts, multi-colored sprinkles

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on waxed paper-covered baking sheet.

Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.

Easy Pudding Cookies

Easy Pudding Cookies - from Kraft Foods

Prep: 15 minutes
Makes: about 3-1/2 dozen

1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 pkg (3.9 oz) JELL-O Chocolate Instant Pudding
2 eggs
2 cups flour
1 tsp baking soda
1 pkg (6 squares) Baker's White Chocolate, chopped

Heat oven to 350 F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in chocolate.

Drop tablespoons of dough, 2 inches apart, onto baking sheets.

Bake 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on baking sheets; remove to wire racks. Cool completely.

Creme Brulee

Creme Brulee

from Spice Islands

Makes 5 servings

2 cups heavy cream, scalded
4 egg yolks
2 tbsp sugar
2 tbsp Spice Islands Pure Vanilla Extract
3 tbsp plus 1 tsp brown sugar

Scald cream using a double boiler, if available. Whisk eggs, sugar and vanilla together in a separate bowl. Temper the eggs by mixing 2 tablespoons of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture between 5 porcelain ramekins. Place ramekins in a 1-inch water bath.

Bake for 45 to 50 minutes at 325 F. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of one hour. Just before serving, sprinkle 2 tablespoons brown sugar evenly over each ramekin. Broil ramekins for 2 to 5 minutes until sugar is melted. Serve immediately.

Hot Chocolate Mix

Hot Chocolate Mix


Ingredients:
2 vanilla beans
4 cups granulated sugar
1½ lbs. good quality semi-sweet chocolate, coarsely chopped
9 oz. good quality bittersweet chocolate, coarsely chopped
2 cups Dutch process cocoa powder*

Directions:
Split and scrape the vanilla beans and combine in a large bowl or jar with the sugar. Work the vanilla seeds into the sugar with your fingers. Bury the pods under the sugar, cover tightly and let stand overnight (or up to months) at room temperature. Remove the pods when ready to use.

In the bowl of a food processor fitted with the metal blade, combine the sugar, semisweet and bittersweet chocolate, and Dutch process cocoa powder. Process in 4-second pulses until the chocolate is very finely ground and the mixture is well combined. Store the mix in an airtight container for up to 6 months.

Serving Instructions:
Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.

*I am unable to find Dutch process cocoa powder in area stores, so I use a blend of natural and Dutch process cocoa.

Source: Confections of a Foodie Bride, originally from Gourmet, 2005 - as seen on Annie's Eats

Green Monster Smoothie

Green Monster Smoothie - as seen on Laura's Recipe Collection

made one gigantic smoothie- the glass shown above is a pint sized glass and I still had about 1/2 C left in the blender

Ingredients:
2 C spinach
1 banana
1/2 C milk (or almond milk, or soy milk, or yogurt or whatever else you can come up with. make it your own)
1/2 tray of ice cubes
1/2 C raw rolled oats

Directions:
Place the spinach in a blender- it’s important to put the spinach first so that it’s closest to the blades. The banana and ice will hold it down and make sure the spinach gets finely chopped so you’re not drinking leaves of spinach.

Pour in the milk and add banana to the blender and puree until smooth and leaf-chunk-free. Add the ice and any other add-ins you’d like. Puree again until the ice is crushed and everything is blended together. Enjoy!

Source: Seen all over the blog world, but the Original Green Monster is from Angela from Oh She Glows and the Green Monster Movement

Cranberry Apple Baked Brie

Cranberry Apple Baked Brie - from user blue-eyedwife from thenest.com

Basically you cook 2 Tbsp butter with 5 Tbsp brown sugar, until the butter melts. Then add 2 apples, sliced and about a cup of cranberries and simmer until the apples are nice and soft, the cranberries have popped, and kind of thickened the whole thing. Let it cool. Then place on a wheel of brie, wrap in puff pastry dough, and bake in the oven for 24 minutes at 350.

Hot Chocolate Mix

Hot Chocolate Mix - as seen on Confections of a Foodie Bride

2 vanilla beans
4 cups granulated sugar
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
9 oz dark chocolate, coarsely chopped
2 cups Dutch process cocoa

Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers. Bury the pods under the sugar. Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)

Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well. Store mix airtight at room temperature for up to six months.

Yields: 76 2-Tbsp servings, or 12 3/4-cup servings (pictured)
Adapted from: Gourmet, 2005

Oatmeal Butterscotch Chip Cookies

oatmeal butterscotch chip cookies! - from thenest.com user litasail


Ingredients:

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 2/3 cups butterscotch chips

Directions:

1. Heat oven to 375° F

2. In a large bowl, beat the butter, granulated sugar, and brown sugar together. Add the eggs and vanilla, beating well.

3. In a medium-sized bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture; mix until blended. Stir in oats and butterscotch chips. Drop by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.

4. Bake for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.

Spinach Artichoke Dip

Spinach Artichoke Dip - from user kiajh from thenest.com

1 can quartered artichokes

1 box chopped spinach, thawed & drained

1 c. parmesan cheese

1 8 oz. cream cheese

1/3 c. mayonnaise

2/3 c. sour cream

2 tsp. roasted garlic

Mix it all together, cook in 9" pie plate or other small ovensafe dish at 375 degrees for 30 minutes.

Recipes for Great Hot Chocolate

Recipes for Great Hot Chocolate -
from The Washington Post special sections in conjunction with Apartments.com
Published November 22, 2009

Although most hot chocolate recipes indicate that hot water should be used, milk (skim, 2%, whole, etc.) will make your hot chocolate richer, creamier, and downright more delicious.

A good basic recipe to start with:

• 25 oz non-fat milk powder
• 16 oz non-dairy creamer powder
• 10 oz presweetened cocoa mix
• 13 oz chocolate malted milk powder
• 1 cup powdered sugar

As you can see, this is a huge amount to prepare. Either store it in an airtight container or feel free to half or third the recipe.

If you are planning to add flavorings to the finished hot chocolate, cut down on some of the powdered sugar in order to not make it sickly sweet.

When you mix the above powder with your warmed milk, use no less than two teaspoons. Depending on your taste preference, you can add more for a richer, creamier taste.


An even simpler basic recipe:

• 2 cups milk
• 4 squares bakers chocolate

Melt the chocolate into the milk in a large saucepan.

You can also mix up the kind of bakers chocolate that you use. Try semi-sweet if you're going to be adding a lot of flavored syrups or milk if you're going the pure route. Try a white chocolate hot chocolate for something completely different.

One thing to note, when you are warming your milk, do NOT let it boil. When milk boils, it will start to separate, if it gets too warm a yucky film will form on the top, if it gets too hot, it will burn.

The syrup ingredients below can usually be found in coffee specialty stores and in some liquor stores. They are also sold online through a number of coffee wholesalers and directly from the manufacturer. Try www.moninsyrups.com or www.davincigourmet.com.

The best topping for hot chocolate? Whipped cream or homemade marshmallows!

And onto the recipes!!!

The Funky Monkey

• 1 tablespoon banana syrup
• 1 tablespoon white chocolate syrup
• cinnamon

Spice Cake

• Add cinnamon, nutmeg, and three drops of vanilla extract to your hot chocolate.

Pumpkin Pie

• Add cinnamon, nutmeg, allspice, three drops of vanilla extract and one tablespoon pumpkin pie syrup

Peppermint Patty

• 2 tablespoons peppermint flavored syrup
• Add whipped cream and chop up some Andes chocolate mint candy to top

Egg Nog

• Instead of using milk as the base, use egg nog. Be careful not to get it too hot because the egg nog will solidify and burn much easier than milk.
• Add whipped cream and sprinkle with nutmeg.

Cafe Borgia

• 1 tablespoon orange or Valencia flavored syrup.
• Nutmeg, cloves and cinnamon

Be creative, experiment with flavorings, and mix it up. Put together some signature combinations of your own!

Apple-Pie Cider

Apple-Pie Cider from Martha Stewart

Ingredients

Serves 6

• 1 1/4 quarts apple cider
• 3 tablespoons firmly packed light-brown sugar
• 7 whole cinnamon sticks, (6 sticks for garnish)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• Ground cloves
• Freshly grated nutmeg
• Salt
• 1/2 cup Calvados, or other brandy (optional)

Directions

1. In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

From Martha Stewart Living, November 2003

Pear Chocolate Pie

Pear Chocolate Pie - from Jamie of Elephants Never Forget, origin unknown

(serves 8)
Dough:
2/3 c butter
2/3 c sugar
1 3/4 c flour
1 egg
1 tsp vanilla
1 Tbsp water

4 pears, peeled, cored and thinly sliced (I use Bosc)
3/4 c chocolate chips

Melt butter and mix into the flour and sugar. Add the egg, vanilla, and water and knead quickly into the dough. Chill for one hour. Part the dough into two halves and roll these out into two circles to fit a 7-10" pie pan. Place one dough circle in a greased pie pan. Place pears on top and sprinkle with chocolate chips over pears. Cover with second dough circle, brush with water and sprinkle with sugar.

Bake for 40 mins at 400 degrees. Serve pie warm with vanilla ice cream, whipping cream or sour cream. (Can substitute apples for pears too!)

Jamie's notes: Pear Chocolate Pie sounds so strange, and is so delicious. I got the recipe from Kristen, who got it from Jen who got it from Bibi, or something like that. Confession: I used D'Anjou pears but as noted in the recipe, I think Bosc would have been better. Also, next time I'd like to try layering the chocolate with the pears rather than just sprinkling it on top. In any case, this is a TASTY pie!

Corn Casserole (Paula Deen)

Corn Casserole -

From Paula Deen, as seen on FoodNetwork.com

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar (optional)
  

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Julie's note - I like it without the cheese.

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding - as seen on Food Network.com

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Aunt Marsha's Carrot Stuff

Aunt Marsha's "carrot stuff"- from Cara of Cara's Cravings

• 2 lbs Ritz Crackers
• 3 lbs carrots
• 5 med onions
• 1/4 lb butter
• 6 eggs
• 1 1/2 t pepper
  
• 1 1/4 t garlic
  
• salt
• poultry seasoning

Cook carrots (boil/steam) until tender, Crush crackers to crumbs,

Using food processor, process carrots,onions (raw) & eggs together in several batches.

Melt butter (in microwave), and mix together carrot mixture, cracker crumbs and butter.

Bake in 9X13" pan at 350* for about an hour, or until done

Chocolate Mint Cookies

Chocolate Mint Cookies I -

from allrecipes.com

Also seen on Culinary Concoctions by Peabody

Ingredients

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies (Andes mints, broken in half)
  

Directions

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

JIF Peanut Butter Blossoms

Peanut Butter Blossoms - from the JIF website

Ingredients:

•	1/2 cup Crisco® Butter Shortening
•	1/2 cup Jif® Creamy Peanut Butter
•	1/2 cup firmly packed brown sugar
•	1/2 cup granulated sugar
•	1 large egg
•	2 tablespoons milk
•	1 teaspoon vanilla extract
•	1 3/4 cups Pillsbury BEST® All Purpose Flour
•	1 teaspoon baking soda
•	1/2 teaspoon salt
•	Sugar
•	48 foil-wrapped milk chocolate pieces, unwrapped (like Hersheys Kisses)

Directions:

1.	HEAT oven to 375°F.
2.	CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3.	STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4.	SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5.	BAKE 10 to 12 minutes or until golden brown.
6.	TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Yield: 4 Dozen Cookies

Chicken Scaloppine with Spinach and Linguine

Chicken Scaloppine with Spinach and Linguine - from Southern Living

Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: Makes 6 servings

Ingredients

• 1 pound fresh asparagus
• 1 (16-oz.) package linguine
• 1 (9-oz.) package fresh spinach, thoroughly washed
• 3/4 cup all-purpose flour
• 2 teaspoons salt, divided
• 1 1/2 teaspoons pepper, divided
• 6 chicken cutlets (about 1 1/2 lb.)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 1/2 cups chicken broth
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1/4 cup capers, rinsed and drained
• 2 plum tomatoes, seeded and chopped
• Grated Parmesan cheese

Preparation

1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.

2. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.

3. Combine 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.

4. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250° oven on a wire rack.)

5. Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.

Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.

Southern Living, APRIL 2008

Better Than Takeout Sesame Noodles

Better Than Takeout Sesame Noodles - as seen in Parade Oct 18, 2009 (page 19)

For the sauce:

• 6 Tbsp peanut butter
• 5 Tbsp soy sauce
• 1 1/2 Tbsp sugar
• 1 Tbsp warm water
• 1 Tbsp Asian sesame oil
• 1 Tbsp rice vinegar
• 1/4 cup chopped ginger
• 3 cloves garlic, chopped

Other ingredients:

• 1/2 lb. thin spaghetti
• 1 Tbsp Asian sesame oil
• 1/2 lb. cooked and finely shredded chicken
• 1/4 English cucumber, peeled and cut in slivers
• 1/2 red pepper, diced
• 10 snow peas, thinly sliced across
• 3/4 cup bean sprouts

1. Put all the ingredients for the sauce into a blender of mini food processor, and whir until smooth.
2. Cook the spaghetti following package directions. Drain, rinse, and toss with the sesame oil and chicken. Add the sauce and mix until evenly combined.
3. Top with the crunchy vegetables and serve immediately.

World's Best Lasagna

World's Best Lasagna - from AllRecipes.com

INGREDIENTS

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

I like to modify by adding cottage cheese to the ricotta mixture.
I like to modify the layer pattern...

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze - as seen on The Piggly-Wiggly

This was a wonderfully moist, delicious, and light coffee cake. The batter was light and fluffy, and I loved all the aromas and flavors of fall in one recipe. This recipe includes ingredients that you would have on hand in your pantry, and it was easy to prepare. Next time, I would increase the apples to 2.5-3 cups- I love having an apple in every bite! One tip I learned: You want to make sure you dissolve your brown sugar (for the glaze) as much as possible to avoid the "grainy" texture of the sugar. I made the glaze after I popped the cake in the oven, whisked the ingredients well, and let it sit on top of the cooktop/oven rage, allowing the warmth of the oven to help melt the sugar. Once the cake was done, I poured the glaze evenly over the cake- the heat of the cake really soaked in the brown sugar glaze. Don't leave off the glaze- it really makes the cake!

Ingredients:
Cake
1 stick plus 2 teaspoons unsalted butter, softened (Used cooking spray, so omitted 2 tsp butter)
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream (Used fat-free)
1 tsp pure vanilla extract
2 cups peeled, cored and chopped apples (I would increase to 2.5-3 cups)

Crumble Topping
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
4 Tbsp unsalted butter, softened

Brown Sugar Glaze
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 Tbsp water

Directions:
To make the Cake
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish (3-qt rectangular glass baking dish) with 2 teaspoons of the butter.
2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
3. Add the eggs 1 at a time, beating after the addition of each.
4. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
5. Add to the wet ingredients, alternating with the sour cream and vanilla.
6. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the Topping
1. Combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
2. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes (I baked for 37 minutes).
3. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the Glaze
1. In a bowl, combine the sugar, vanilla, and water and mix until smooth.
2. Drizzle the cake with the glaze and let harden slightly. Serve warm.

English Muffins

As seen on allrecipes.com

INGREDIENTS

• 1 cup milk
• 2 tablespoons white sugar
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 1/4 cup melted shortening
• 6 cups all-purpose flour
• 1 teaspoon salt

DIRECTIONS

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Spaghetti with Artichoke Hearts and Tomatoes

Spaghetti with Artichoke Hearts and Tomatoes - from the Pioneer Woman

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!

Apple Cider Doughnuts

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant - as seen on SmittenKitchen.com

Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)

Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.

Personally, I don’t think a sweetened doughnut needs any kind of topping, but I went with a cinnamon-sugar coating anyway. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. We had ours with a dark beer.

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and glaze the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze, cinnamon sugar mixture and serve immediately.

Whole Grain Sour Cream Apple Muffins

Whole Grain Sour Cream Apple Muffins

As seen on PinchMySalt.com

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

1 cup sour cream, at room temp.
1/3 cup canola oil
2 eggs
3/4 cup packed brown sugar
2 teaspoons vanilla

1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)

cinnamon and sugar mixture (optional)

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well). Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allspice Crumb Muffins

Allspice Crumb Muffins

Allspice Crumb Muffins from the cookbook Baking from My Home to Yours by Dorie Greenspan, found on pages 16-17. As seen on Grandma's Kitchen Table.

For the Streusel:

1/2 cup all-purpose flour

1/2 cup (packed) light brown sugar

1/2 teaspoon ground allspice

5 Tablespoons cold unsalted butter, cut into bits

For the Muffins:

2 cups all-purpose flour

1/2 cup sugar

1 Tablespoon baking powder

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/4 cup (packed) light brown sugar

1 stick (8 Tablespoons) unsalted butter, melted and cooled

2 large eggs

3/4 cup whole milk

1/4 teaspoon pure vanilla extract

Grated zest of 1 lemon (optional)

Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

To Make the Streusel: Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to get irregularly shaped crumbs. Set aside in the refrigerator for the moment. (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.)

To Make the Muffins: In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be. Stir in the lemon zest, if you're using it.

Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies - David McCommack, Mukilteo, WA, Sunset, MAY 2008 - I saw on myrecipes.com

Prep and Cook Time: 50 minutes.

Yield

Makes 5 dozen cookies

Ingredients

• 1 cup butter
• 1/2 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 cup smooth peanut butter
• 2 large eggs
• 2 tablespoons vanilla extract
• 2 cups quick-cooking rolled oats
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.

The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.

Emeril's Peanut Butter - Chocolate Cookies

Emeril's Peanut Butter-Chocolate Cookies - as seen on Good Morning America on Oct 2, 2009

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min

"These are by far the easiest and best-tasting peanut butter cookies you will ever make. A perfect recipe for kids -- no fuss, no muss."

-Emeril Lagasse

Recipe courtesy Emeril Lagasse, Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon vanilla extract

Cooking Directions

Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using

a fork, press on the dough in two directions to form a crosshatch pattern.

4. Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

Makes about 24 cookies

Lemon-Basil Potatoes

Lemon-Basil Potatoes

as seen on Everyday Italian

Ingredients

• 16 baby new potatoes, halved
• 2 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus 2 teaspoons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil leaves

Directions

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

Any Way You Like It Pumpkin Bread

Any Way You Like It Pumpkin Bread - from Libbys Recipes

Ingredients

• 3 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Stir Ins (raisins, sweetened dried cranberries or chopped dates)
• 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
• 1/2 cup vegetable oil
• 1/2 cup orange juice, apple juice or water
• 2 large eggs
• 2 to 3 tablespoons Sprinkle Ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional)

Directions

PREHEAT oven to 350° F. Grease two 8 x 4-inch loaf pans.

COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into prepared pans. Sprinkle with your choice of Sprinkle Ons.

BAKE for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.

FOR EIGHT 5 1/2 x 3 1/4-INCH MINI-LOAF DISPOSABLE PANS:
PREPARE as above. Bake for 38 to 42 minutes.

FOR TWO DOZEN MUFFIN CUPS:
PREHEAT oven to 400° F. Prepare as above. Bake for 16 to 18 minutes.

Remember to follow baking instructions before consuming.

Apple Cinnamon Scones

Apple Cinnamon Scones

adapted from Good Things Catered

As seen on Little Miss Foodie Two Shoes

2 1/4 cups all purpose flour
1/3 cup light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 cup applesauce (I used unsweetened)
1/4 cup milk
1 teaspoon vanilla extract
2 cups apples, cored, peeled and diced (about 2 medium to large apples)

Cinnamon Glaze:
4 1/2 tablespoons powdered sugar
1/8 teaspoon cinnamon
2 teaspoons water

Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper.

In a small bowl, combine egg, applesauce, milk, and vanilla; whisk to combine thoroughly and set aside.

In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt; whisk to combine.

Using a pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. Add apples and toss to coat.

Add wet ingredients to dry and mix in lightly with fork until dough just comes together. Turn dough out onto well floured work surface and pat into a large ball. Cut dough in half. Shape half of dough into a flat disk shape and cut into 8 slices.

Place on baking sheet and repeat with other half of dough. Bake until they turn slightly brown, about 25-30 minutes.

Remove from oven and let cool on baking sheets for 10 minutes. Transfer to a wire rack and let cool completely.

In a small bowl, combine the powdered sugar, cinnamon and water; whisk until completely smooth. When scones have cooled completely, drizzle the glaze across the top of each with a spoon or fork. Let dry completely before storing.

Yields 16 Scones

The Neiman Marcus Cookie

The Neiman Marcus Cookie - as seen on Brown Eyed Baker

Makes about 30 (3½-inch) cookies

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1½ cups chopped walnuts

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That’s okay – they will finish setting up after you remove them from the oven. Let cool completely and store in an airtight container.

Pumpkin Cupcakes

Pumpkin Cupcakes (adapted from David Leite via Smitten Kitchen, as seen on The Way the Cookie Crumbles)

18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin

1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Hula Pie - Hawaii Magazine Version

Hula Pie - as seen on Hawaiimagazine.com

Ingredients:

1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

1. Bring fudge topping to room temperature.

2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like.

3. Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe.

4. Freeze until ready to serve.

5. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.

Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy.

If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.

Pear Crisp with Star Anise and Dulce de Leche

Pear Crisp with Star Anise and Dulce de Leche - as seen on Vanilla Garlic
Makes one 8x10 inch pan

Baking whole points of star anise gives this dish an amazing flavor. Be sure to let people eating this know not to eat them though. The dulce de leche is optional, but trust me, you want it.

3 medium Bartlett pears, peeled and chopped
1/4 cup of sugar
1 star anise, broken up

heaping 1/2 cup of rolled oats
heaping 1/2 cup of packed brown sugar
1/4 cup of all-purpose flour
1/4 cup of chilled butter
pinch of cinnamon
Dulce de leche

1. Preheat the oven to 350F. Lightly butter a 8x10 baking dish.

2. Place the pears, sugar, and star anise in a bowl and allow to macerate for 15 minutes. While the pears macerate place flour, oats, brown sugar, and cinnamon into a bowl. Cut in the butter using your fingers, two knives, or a pastry cutter until it all comes together is small pea sized bits.

3. Place the pears in the baking dish. Cover with the oat mixture. Bake for 25-30 minutes or until the top is lightly browned. Serve with dulce de leche.

M&M Cookies

M&M Cookies - as seen on Cookie Madness

4 oz unsalted butter, cool (114 grams)
1/2 cup shortening (96 grams)
3/4 cup granulated sugar (144 grams)
1/2 cup packed light brown sugar (50 grams)
1 1/2 teaspoons vanilla extract
1 large egg
1 3/4 cups all purpose flour (210 grams) – spoon and sweep
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cups plain M&Ms
1/3 cup semi-sweet chocolate chips (optional)

Dough requires chilling, so don’t preheat oven yet.

Combine the cool butter and shortening in mixer. Beat until creamy. Add both sugars and continue beating on high for two minutes, scraping bowl. Beat in the vanilla and egg. Continue beating for another minute or until fluffy.

Stir together the flour, salt and baking soda. Add this mixture to the sugar mixture and stir until mixed. Stir in the M&Ms and chocolate chips. Chill batter for about an hour.

Preheat oven to 350 degrees F. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets, spacing 3 inches apart and bake for 12-14 minutes. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool.

Makes about 22 cookies

Tartufi

Tartufi
from The Perfect Scoop, by David Lebovitz - as seen on Pink Parsley
makes 8 tartufi

• 2 cups ice cream, any flavor
• 6 ounces bittersweet or semisweet chocolate, chopped
• 6 Tablespoons unsalted butter, cut into pieces
• 1 1/2 Tablespoons light corn syrup

Line 2 dinner plates with plastic wrap or parchment paper, and put them in the frezer until they are chilled, a few hours. Use a scoop or Tablespoon to make balls of ice cream, setting them on one of the plates. Be sure each one is solid and well formed, with no dangling bits of ice cream, using your hands if necessary. Freeze the scoops thoroughly.

When ready to dip, melt the chocolate, butter, and corn syrup in a medium bowl over simmering water (alternatively, microwave at 30 second intervals, stirring well between each time). Once the mixture is melted and smooth, remove the bowl from heat.

Working 1 ice cream ball at a time, dip into chocolate using 2 soup spoons. You want a thin shell of chocolate, so toss it quickly back and forth between the spoons to remove excess chocolate. Transfer to the unused dinner plate in the freezer, and repeat with remaining scoops. Freeze until ready to serve and well chilled.

Pink Parsley's notes:
Similar to dipping truffles, these are quick and relatively easy to make, but are so fun to serve. They are the perfect little bite size dessert. And the chocolate-oatmeal-raisin combo was wonderful. Of course, really... just add chocolate to anything and I'm pretty happy :-) I can think of countless ice cream flavors that would be just as tasty - strawberry, chocolate, hazelnut, raspberry, peanut butter, even plain vanilla would be classic.

Just a few notes.. make sure the frozen balls of ice cream are very well frozen, and work quickly to dip them... they do melt fast. I used a medium cookie scoop (I think its about 1 Tablespoon) to form the balls, then just smoothed them out using my fingers. I only took out one ball at at time while dipping to make sure each one stayed as cold as possible and didn't melt.

Cheesy Creamed Corn with Cilantro

Cheesy Creamed Corn with Cilantro as seen on Pink Parsley
adapted from Gourmet, September 2009
serves 6

• 3 Tablespoons unsalted butter
• 1 1/2 cups chopped scallions (about 6 large)
• 12 ears of corn, kernels cut from cobs
• 2/3 cup half and half or heavy cream
• 2 teaspoons cornstarch
• 1 large garlic clove
• 6 oz queso fresco, crumbled
• 1 cup cilantro sprigs, coarsely chopped

Heat butter in a deep 12-inch skillet over medium-high heat until foam subsides. Cook scallions, stirring occasionally until softened, about 5 minutes.

Add the corn and 1/2 teaspoon each of salt and pepper, stirring occasionally, 5 minutes.

Stir together the cream and cornstarch until thoroughly combined. Add to the corn and simmer, stirring until slightly thickened, about 3 minutes.

Transfer 2 cups of the corn mixture to a blender with garlic and puree until smooth. Return to the skillet and cook, stirring constantly, until heated through. Season with additional salt and pepper to taste.

Transfer corn to a large serving bowl and mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.

Amazing Energy Bars

Energy Bars

as seen on Live, Laugh, Love, Cook

Ingredients

1 cup peanut butter

1 egg

1/3 cup margarine

1 tsp vanilla

1/2 cup corn syrup

1/2 cup brown sugar

1/3 cup wheat germ

3 2-1/2 cup rolled oats I made up the additional1/2 cup by adding sliced almonds and enough sesame seeds to fill the 1/2 cup.

1 cup chocolate chips

1/2 cup sunflower seeds

1/2 cup raisins craisins

1/3 c unsweetened coconut

Preheat oven to 350 degrees Fahrenheit. Cream peanut butter and margarine. Beat in corn syrup, brown sugar, egg and vanilla. Stir in all other ingredients. Press into a greased 9X13 pan and bake for 20 minutes. Cut into squares while still warm.

Apple Apple Pies

Apple Apple Pies - as seen on Good Things Catered

Ingredients:
2 1/2 c. unbleached all-purpose flour
1 tsp salt
1/2 c. sugar
1/2 c. vegetable shortening, chilled
12 Tbsp (1 1/2 stick) cold unsalted butter, cut into pieces and chilled well
6-8 Tbsp ice water
2 apples, peeled cored and diced
1/4 c. dark brown sugar
1/4 c granulated sugar
2 Tbsp fresh orange juice
1/2 tsp vanilla
1 egg wash, beaten

Directions:
-In bowl of food processor, combine flour, salt, sugar and pulse to combine.
-Add shortening and butter and pulse until butter is incorporated in pea sized amounts, about 8-10 one second pulses.
-Slowly add water, 1 Tbsp at a time, pulsing to combine.
-When just combined, remove from processor onto a lightly floured surface.
-Use hands to form into disk shape.
-Wrap well with plastic wrap and place into fridge for 30 minutes or up to overnight.
-Preheat oven to 400 degrees and line a baking sheet with parchment.
-Add diced apple, brown sugar, orange juice and vanilla to large bowl, tossing to combine well.
-Take dough out of fridge and carefully roll to ¼ inch thickness.
-Cut out large circle, place onto prepared baking sheet.
-Place a large spoonful of apple mixture onto circle of dough.
-Cut out another circle, place on top of first circle of dough and press edges to seal.
-Cut out small piece for stem and small piece for leaf and press onto top of circle.
-Cut “x” shape into middle of circle to vent.
-Repeat with remaining ingredients.
-Brush tops with beaten egg.
-Place into preheated oven and bake until just turning golden in color, about 15 minutes.
-Remove and let cool completely before eating.

makes about 12 pies

Healthy Pumpkin Banana Nut Muffins

Healthy Pumpkin Banana Nut Muffins - as seen on Good Things Catered
adapted from RecipeZaar

Ingredients:
2 c. whole wheat flour
1 1/2 c. all-purpose flour
2/3 c. rolled oats
1/2 c. oat bran
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
3 large ripe bananas, mashed
15 oz. pumpkin puree
1 c. unsweetened applesauce
4 eggs, lightly beaten
1 c. grnulated sugar
1 c. brown sugar, packed
1 c. chopped walnuts

Directions:
-Preheat oven to 350 degrees.
-Spray with cooking spray or line muffin tins with paper liners.
-Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
-Using whisk or spoon, stir until well mixed.
-Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
-Gradually beat in flour mixture until just combined
-Fold in walnuts.
-Spoon into prepared pans or tins.
-Bake for 20 to 25 minutes, until toothpick inserted in the middle of the muffin comes out clean.
-Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Mini Pumpkin Loaf

Mini Pumpkin Loaf
adaptation from Joy of Cooking
as seen on Good Things Catered

Ingredients:
3 c. all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 Tbsp ground cinnamon
1 Tbsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
2/3 c. milk
1 tsp vanilla
12 Tbsp butter, at room temp
2 c. granulated sugar
2/3 c. packed brown sugar
4 large eggs
2 c. pumpkin puree

Directions:
-Preheat oven to 350 degrees.
-Have all ingredients at room temp and prepare mini loaf pans.
-Whisk together flour, soda, powder, salt and spices thoroughly.
-In another bowl combine milk and vanilla.
-In large bowl of mixer beat butter until creamy (about 30 sec).
-Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
-Beat in eggs one at a time.
-Add pumpkin puree on low speed until just blended.
-Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined.
-Scrape batter into pan and spread evenly.
-Bake about 45 minutes making sure to take out only when a toothpick inserted in center comes out clean.

Let cool in loaf pans and give!

Apple Cinnamon Scones

Apple Cinnamon Scones - as seen on Good Things Catered

Ingredients:
2 1/4 c. all purpose flour
1/3 c. dark brown sugar
1 Tbsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. applesauce
1/4 c. milk
1 tsp vanilla extract
2 c. apples, cored peeled and diced
raw sugar for sprinkling

Directions:
-Preheat oven to 350 degrees and line baking sheet with parchment
-In small bowl, combine egg, applesauce, milk, vanilla, whisk to combine thoroughly and set aside.
-In large bowl combine flour, sugar, powder, cinnamon, nutmeg, cloves, salt, and whisk to combine.
-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.
-Add apples and toss to coat.
-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.
-Turn dough out onto well floured work surface and pat into large ball.
-Cut dough in half.
-Shape half of dough into flat disk shape and cut into 8 slices.
-Place on baking sheet and repeat with other half of dough.
-Sprinkle tops of scones with sugar and place in the oven.
-Bake until turn slightly brown, about 25 minutes.
-Remove from oven and let cool on baking sheet for 10 minutes.
-Transfer to a wire rack and let cool.

Flaky Apple Turnovers

Flaky Apple Turnovers - as seen on Tuesdays with Dorie

Flaky Apple Turnovers

For the dough:

• 1 cup sour cream
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 sticks (12 ounces) cold unsalted butter, cut into small pieces

For the filling:

• 1 tablespoon all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 4 Fuji or Granny Smith apples, peeled, cored, and cut into small chunks
• 3 tablespoons cold, unsalted butter, cut into small bits

For baking:

• 1 large egg, beaten with 1 teaspoon water, for egg wash
• sugar, for dusting

To make the dough:

Stir the sour cream and sugar together; set aside.

Whisk the four and salt together in a large bowl, then toss the butter bits over the flour. Working with a pastry blender, two knives or your fingers, cut the butter into the ingredients until the mixture resembles coarse meal. Don't worry about being thorough - it's better to have an uneven mix than an overworked dough. Switch to a fork and, using a lifting and tossing motion, gently stir in the sour cream. The dough will be very soft.

Divide the dough in half. Put each half in a piece of plastic wrap and use the plastic to shape each piece into a rectangle (don't worry about size or precision). Wrap the dough and refrigerate it for at least 1 hour, or for up to 2 days.

Remove one piece of dough from the fridge and roll it into a rectangle about 9 x 18 inches. The dough is easiest to work with if you roll it between sheets of wax paper or plastic wrap (I used parchment paper and it was really easy to work with!) - if you want to roll it traditionally, make sure to flour the rolling surface. Fold the dough in thirds, like a business letter, wrap it and refrigerate it. Repeat with the second piece of dough, and refrigerate the dough for at least 2 hours or up to 1 day.

To make the filling:
Whisk the flour, sugar, and cinnamon together in a large bowl. Add the apples and toss to coat.

Getting ready to bake:
Position the racks to divide the oven into thirds, and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicon mats.

Roll out one piece of dough to a thickness of about 1/8 inch, and cut out 4 1/2 inch rounds with a large cutter or the edge of a tartlet pan. Repeat with the second piece of dough. If you'd like, you can gather the scraps together, chill them, and make additional turnovers. (The turnovers made from scraps will taste good, but they won't be as pretty and light as the first rounders.) You'll get 7 or 8 rounds from each piece of dough.

Place 1 to 2 tablespoons apples in the center of each round and dot with the butter. Moisten the edges of each round with a little water and fold the turnovers in half, sealing the edges by pressing them together with the tines of a for. Use the fork to poke steam holes in each turnover, and transfer the turnovers to the baking sheets. (At this point, the turnovers can be frozen; wrap them airtight when they are firm and store them for up to 2 months. Bake them without defrosting, adding a few minutes to their time in the oven)

Brush the tops of the turnovers with a little of the egg wash and sprinkle each one with a pinch of sugar. Bake for about 20 minutes, rotating the baking sheets from top to bottom and front to back after 10 minutes. When done, the turnovers will be puffed, firm to the touch, and golden. Gently transfer them to racks and cool to room temperature.

Julie's verdict:
This is one of the best doughs I've ever tasted. It took all of my self control not to eat more of it while working with the dough. Hubby loved these! I made half of the batch immediately, and then kept half frozen in individual portions so I can make them "on demand" for him. This recipe takes a bit of time to make (you have to let the dough refrigerate for two long periods of time), but if you make a half of a batch at a time, and freeze the other half, I think it's more than worth it!