Chocolate Thumbprints

second cookie of the holiday season!


Chocolate Thumbprints

20 tablespoons (1¼ sticks) unsalted butter, divided
1 cup confectioners' sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 ounces semisweet chocolate, finely chopped
1 1/2 teaspoon corn syrup

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside. If you are not using parchment or a silicone baking mat, you do not need to grease the baking sheet.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together 2 stick of the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in the flour, beginning on low speed and increasing to medium-high.
3. Using a small cookie scoop or heaping teaspoons, roll the dough into balls, and place 1-inch apart on a baking sheet. Bake for 10 minutes, remove from oven, and make an indentation into the middle of each cookie. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
4. Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. (Alternately, you can microwave the mixture on 50% power in 30-second increments, stirring after each, until completely melted and smooth.) Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

(Recipe adapted from Martha Stewart Living, December/January 1994/1995)

Linzer Cookies with Raspberry Jam

"Linz is the third largest city in Austria.  Beautifully bifurcated by the Danube River, Linz was originally founded by the Romans.  Later it served as a provincial city of the Holy Roman Emperor.  With a current population of nearly 200,000, Linz is diametrically known for its steel and chemical industry as well as its endorsement of music and art.  Linzer cookies employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves.  Moreover, the top cookie has a small cutout in its center (known as Linzer eyes), thus exposing the underlying jam and adding to the visual appeal.  While the traditional cutout is circular, all sorts of shapes, such as hearts, are also popular".

by Mark R. Vogel

lets get daring and make linzer cookies.  something we never made before.

 

Linzer Cookies with Raspberry Jam

• 2/3 cup hazelnuts (3 oz)
• 1/2 cup packed light brown sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 sticks (1 cup) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla
• 1 12-oz jar seedless raspberry jam

• Special equipment: a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters or aspic cutters

Preparation

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.

Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.

Whisk together flour, baking powder, salt, and cinnamon in a small bowl.

Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.

Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

Read More http://www.epicurious.com/recipes/food/views/Linzer-Cookies-233295#ixzz2mnWi8Cud

Baked Pineapple Casserole

my friend told me about this recipe.  he says he used to have this dish as a boy during thanksgiving in the south.  i've never heard of this so i went ahead and made it.

Ingredients
1/3 cup sugar
3 tablespoons all-purpose flour
2 cups grated sharp cheddar
1 (20-ounce) cans pineapple chunks, drained, and 3 tablespoons pineapple juice reserved
1/2 cup cracker crumbs (recommended: Ritz)
4 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24448_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Wild Rice Pilaf with Pistachios and Cranberries

• 2 cup(s) wild rice (12 ounces)
• 6 cup(s) water
• 1 1/2 cup(s) dried cranberries or dried tart cherries
• 2 tablespoon(s) margarine or butter
• 4 medium carrots, chopped
• 2 large stalks celery, chopped
• 1 large onion (12 ounces), chopped
• 2 cup(s) regular long-grain white rice
• 1 can(s) (14 to 14 1/2 ounces) chicken broth (1 3/4 cup)
• Salt and pepper
• 1/2 cup(s) loosely packed fresh parsley leaves, chopped
• 4 ounce(s) pistachio nuts, shells removed (1/2 cup), toasted and chopped

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Directions

1. In 4-quart saucepan, heat wild rice and 4 cups water to boiling on high. Reduce heat to low; cover saucepan and simmer 35 to 40 minutes or until wild rice is tender and grains begin to split. Stir in cranberries; cook 1 minute. Drain wild rice mixture, if necessary; keep warm in covered saucepan until ready to use.
2. Meanwhile, in heavy 5-quart Dutch oven, melt margarine on medium-high. Add carrots, celery, and onion; cook 13 to 15 minutes or until vegetables are tender and lightly browned, stirring occasionally. Transfer vegetables to medium bowl, and set aside at room temperature until all rice is done.
3. In same Dutch oven, heat white rice, chicken broth, and remaining 2 cups water to boiling on high. Reduce heat to low; cover pot and simmer 16 to 18 minutes or until rice is tender and all liquid is absorbed.
4. Into white rice in Dutch oven, stir wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
5. Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl.

Read more: Wild Rice Pilaf with Pistachios and Cranberries - Holiday Recipes - Dinner Recipes - Good Housekeeping

Snickerdoodle Cake

thanksgiving 11/28/13 Snickerdoodle Cake

Ingredients:

*1 cups white sugar *1 cup dark brown sugar 1/2 cup butter 2 eggs 2 1/2 cups all-purpose flour  teaspoons baking powder * i added into this recipe

1/2 teaspoon salt *1 cup 1/2 & 1/2 *1 tbsp pure vanilla extract 3 tablespoons white sugar *1 tbsp ground cinnamon

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.	In a medium bowl, sift together flour, baking powder and salt. Set aside.
3.	In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
4.	In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
	Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done. *my cake took about 1 hour 10 min more or less.  i covered the cake for the last 15 min.

http://allrecipes.com/recipe/snickerdoodle-cake-i/

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Pappardelle with Spicy Sausage Meat and Mixed Wild Mushrooms

i made this dish this evening from Jamie Oliver's - The Naked Chef cookbook

Pappardelle, Spicy Sausage Meat and Mixed Wild Mushrooms

1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
255g/9oz of the best spicy sausage you can find, meat removed from skin
olive oil
2 good handfuls of fresh thyme, leaves picked
1-2 small dried red chilies, crumbled, to taste
400g/14oz mixed wild mushrooms (girolles, chanterelles, ceps or blewits, oyster and shitake), torn
fresh pappardelle: 1 x pasta recipe (page 98
*I USED TAGLIATELLE PASTA*
salt and freshly ground black pepper
3 good knobs of butter
1 handful of parsley, chopped
1 handful of grated parmesan cheese

Fry the onion, garlic and sausage meat in a little olive oil until lightly golden. Add the thyme, chilies and mushrooms. Cook the pappardelle in salted boiling water until al dente. Reserve a little cooking water. Remove the mushrooms from the heat, season to taste and loosen with 3 knobs of butter and a little cooking water from the pasta. Toss the drained pasta with the mushrooms and serve sprinkled with lots of parsley and some grated parmesan.

http://www.jamieoliver.com/forum/viewtopic.php?id=69463

Shortbread Cookies

i'm in the holiday spirit so it's time to fatten up!

Shortbread Cookies (undecorated)

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it. 

 

Read more at: http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe/index.html?oc=linkback

Crustless Sweet Potato Pie

2 cups Sweet-potatoes, cooked and mashed (about three average sweet potatoes)

1 1/2 cups brown sugar
1 cup heavy cream
3 eggs
2 1/2 tablespoons butter
1 teaspoon vanilla
1 teaspoon cinnamon
Dash of nutmeg
.25 teaspoon cloves, ground
2 tablespoons flour
1 teaspoon salt

1. Preheat oven to 350 F.
2. Mash the sweet potato. You may leave some chunks in there for texture/effect.
Combine all ingredients in mixing bowl; mix well
3. Pour into pie shells or greased pie tins if not using shells.
4. Bake at 350 degrees for 25 to 30 mins.
5. Allow to cool.

Guacamole

Guacamole

 

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html?oc=linkback

 

 

Turkey Meatballs

Turkey Meatballs

1 lb ground turkey
1/2 cup caciocavallo cheese
1/2 cup seasoned Italian breadcrumbs
pine nuts
garlic
onions
red flaked pepper
pepper
salt
fresh parsley
basil
1 egg

mix all ingredients together.  make 1 inch meatballs and bake for 25 - 30 min on 350F.
when done, i cook them in tomato sauce.

Miniature Pecan Pies

Old-Fashioned Pecan Pie

• 3/4 cup(s) dark corn syrup
• 1/2 cup(s) dark brown sugar
• 3 tablespoon(s) butter or margarine, melted
• 1 teaspoon(s) vanilla extract
• 1 pinch(s) salt
• 3 large eggs
• 1 1/2 cup(s) pecan halves, toasted
• 1 9-Inch Baked Pie Shell

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Directions

1. Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
2. In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
3. Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.

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Steamed Broccoli and Bacon with Gremolata Crumbs

Roast Pork Loin with Apples Potatoes and Sage

Roast Pork Loin with Apples, Potatoes, and Sage

2 tbsp butter

½ tbsp of dried sage

½ tsp cinnamon

Salt and pepper

1 boneless pork loin roast

4 red potatoes, halved

1 onion, chopped

chopped parsley

2 apples, cored/quartered

Apple juice

1 tbsp cornstarch

2 tbsp apple butter

½ tsp chicken bullion

Preheat oven to 450F

Mix ½ tbsp of butter, ½ of the sage, cinnamon, salt, and pepper and rub over the pork.

Melt ½ tbsp butter in roasting pan in the oven and remove.

A potatoes onion, salt and the other ½ of sage.  Push all ingredients to the sides of the pan.  Place the pork on a rack in the same pan and roast 20 min.

Add the apples and roast for about 30 to 40 min.

Transfer to a warm platter.

de-glaze the baking pan with mixing 1 tbsp cornstarch, apple butter, chicken bouillon, and 8 - 10 oz of apple juice to make a sauce.  add the chopped parsley.

Mike's Famous Artichoke Quiche

Mike baked an artichoke quichme this morning.

1/2 tsp of the following:
pepper
red pepper
Salt
Chives
Parsley
Eggs
Olive oil
Butter
Milk
cheddar cheeseu
Saute all the vegetables and mix all ingredients.  Bake for 30 min @ 400F.

 

Quinoa with Asparagus, Portobello, and Feta

Olive and Rosemary Focaccia

it's a focaccia kinda day!

Olive and Rosemary Focaccia

for the dough:

1 package active dry yeast
3 1/3 cups flour
6 - 7 tbsp lemon juice
2 tbsp olive oil
1 cup Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper

for the topping:

1/2 tbsp rosemary
olive oil
15 pitted kalamata olives
sea salt

Sicilian Focaccia (Sfincione)

Sicilian Focaccia (Sfincione)

for the dough:

1 package active dry yeast
3 1/3 cups flour
6 - 7 tbsp lemon juice
2 tbsp olive oil
1 cup Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper

dissolve yeast in 1/2 - 1 cup of water.  mix all the above ingredients in.  i used a KitchenAid® mixer.  when the dough mix mixed remove it from the mixer and knead it out for 3 - 5 min.  let it rest for about 10 min. inverted.  transfer to a new floured bowl.  cover with plastic wrap in a dark warm place for 45 min.  after the 45 min, fold the dough and let it rise for another 45 min.  the dough should double in volume.

when ready, stretch out the dough in a rectangular olive oiled pan. let the dough rest for about 10 - 15 min.  make dimples on the focaccia.  put on the topping.

preheat the oven on 400F.

for the topping:

3 tbsp olive oil
1 finely chopped onion
14 oz of diced tomatoes
2 tbsp parsley
salt and pepper
6 oz caciocavallo cheese
2 tbsp fine breadcrumbs

Saute the vegetables...

 

first and second kneading:

after 45 min then fold the dough:

after 45 min, it's ready to stretch in the pan.  make dimples. 

*NOTE - I CUT THE DOUGH INTO THREE PARTS TO PUT IN THE FREEZER FOR FUTURE USE.  i used a  9' by 11' inch baking pan.

then top the dough with the cheese and then vegetables:

you have Focaccia.  ENJOY!

recipe courtesy of Anissa Helou - "Savory Baking from the Mediterranean".

Baked Penne With Cauliflower and Gruyere

Baked Penne With Cauliflower and Gruyere

from Williams - Somona "One Pot of the Day" by Kate McMillan

Thanks to Francie!

6 tablespoons unsalted butter
1/4 cup fine dry breadcrumb
3 tablespoons all-purpose flour
3 1/4 cups milk, heated
salt
white pepper
6 ounces gruyere cheese, shredded
1/4 cup grated parmesan cheese
1 lb Penne pasta
1 large head cauliflower, cut into florets

NOTE:  I made 1/2 recipe

In a small frying pan, melt 2 tablespoons butter over medium heat.

Add the bread crumbs and stir and toss to coat evenly; set aside.
  

In a heavy saucepan, melt the remaining butter over low heat.

Add the flour and cook, whisking, until a smooth paste forms, about 4 minutes.

Slowly whisk in the hot milk and cook, stirring often, until the sauce is smooth and thick enough to coat the back of a spoon, about 15 minutes.

Add 1/2 teaspoon salt and a few grindings of pepper.

Add the gruyere cheese and stir until melted, about 2 minutes.

Stir in the parmesan, remove from the heat, and cover to keep warm.
  

Preheat the oven at 350F; position a rack 8 inches from the heat source.

Bring a large pot of salted water to a rapid boil.

Add the pasta and cauliflower and stir well.

Cook, stirring occasionally, until the pasta is al dente, according to package directions.

Drain the pasta and cauliflower and return to the pot.

Add the cheese sauce and toss to coat evenly.

Adjust the seasoning with salt and pepper.

Transfer to a baking dish.

bake for 30 - 45 min.

then Sprinkle with buttered bread crumbs.

Broil until the surface is bubbling and golden, about 5 minutes, then serve.