ooey-gooey double chocolate

courtesy of: milk
submitted by: missi
yield 18 cookies

*tip: read entire recipe before beginning

- 1/4lb unsweetened chocolate {4oz}
- 4tbsp butter {1/2 stick}
- 3 eggs
- 1c sugar
- 2tsp vanilla extract
- 1/2c flour
- 2tbsp cocoa powder
- 1/2tsp baking powder
- 1/2tsp salt
- 1lb bittersweet chocolate {chunks or chips}

1. in a bowl, set over a pot of simmering water, melt the unsweetened chocolate then melt the butter. {if doubling the recipe, melt the butter 1/2 stick at a time}. remove from heat and cool slightly.

2. in a bowl with the paddle attachment {or using a fork}, combine the eggs, vanilla, and sugar. mix until just incorporated and set aside.

3. sift together the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside.

4. add the melted chocolate to the egg mixture and combine. stir in the sifted dry ingredients and mix until just combined, then add the bittersweet chocolate.

5. cover dough with saran wrap and refrigerate for 1 hour.

6. preheat oven to 350. line cookie sheet with parchment paper.

7. grease your hands and divide dough into 18 portions and roll into balls. bake 2-3 inches apart for 12 minutes, turning the pan around halfway through. place the cookies, still on the parchment paper on a wire rack to cool. they will be very soft.

image: pragmatic

gingerbread drop cookies

courtesy of: bhg.com
submitted by: missi
yield 90 cookies

- 1c shortening
- 1-1/2c packed light brown sugar
- 1-1/2tsp baking soda
- 1-1/2tsp ground ginger
- 1-1/2tsp ground cinnamon
- 1/4tsp ground cloves
- 1/3c molasses
- 2 eggs
- 1tbsp milk
- 3-1/2c all-purpose flour
- 1/2c raisins {optional}
- 1/2c chopped pecan or walnut {optional}

1. preheat oven to 375. line cookie sheet with parchment paper.

2. in a large bowl, mix shortening for 30 seconds. add sugar, baking soda, ginger, cinnamon, and cloves. beat until well combined. add in molasses, eggs, and milk. beat until just combined. beat in as much flour as you can with the mixer and stir in the rest with a wooden spoon. stir in raising and nuts.

3. drop by rounded teaspoonfuls onto lined cookie sheet and bake for 8 min or until bottoms are lightly browned. cool on wire racks.

*tip: make and bake and freeze for up to 1 month. to serve, thaw at room temp for 1 hour.

image: the novice chef

pumpkin cookies

courtesy of: about.com
submitted by: missi
yield 3 dozen

- 1/2c butter, room temp
- 1/2c granulated sugar
- 1/2c light brown sugar, firmly packed
- 1/4c molasses
- 1 egg
- 1c canned pumpkin
- 2c all-purpose flour
- 1tsp baking soda
- 1-1/2tsp cinnamon
- 1/2tsp nutmeg
- 1/2c milk
- powdered sugar for dusting

1. preheat oven to 375.

2. in a large mixing bowl, cream butter and sugars until light and fluffy. beat in molasses and egg. stir in the pumpkin.

3. in a separate bowl, sift together flour, soda, cinnamon, and nutmeg. add to the sugar and molasses bowl with the milk. blend thoroughly without over mixing.

4. drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper. bake 12 minutes, until set. let cool for 1 min on sheet and move to a wire rack. cool completely before dusting with powdered sugar.

image: recipe archive

on the fly

courtesy of: missi
serves: 4

- 2 tbsp extra virgin olive oil
- 2 carrots, chopped
- 2 stalks celery, with leaves, chopped
- 1/2 onion, finely diced
- 1 clove garlic, minced
- 1 bay leaf
- 4 c stock {whatever you have on hand}
- 1 handful broccoli florets, cut to bite size
- 1 handful cauliflower florets, cut to bite size
- 2 tomatoes, quartered and then quartered again
- 6 mushrooms, sliced or quartered
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- herbs {oregano, thyme, parsley... or a combination of whatever you have}
- 2 handfuls bite size pasta
- salt & pepper

1. in a large pot, preheat oil over med-hi heat. add carrot, celery, onion, and garlic. season with salt and pepper and let cook for 5 min or until onions are transparent. drop in the bay leaf.

2. add the vegetable stock, broccoli, cauliflower, tomatoes, mushrooms, zucchini, squash and herbs. bring to a boil then add the pasta and cook to al dente.

3. remove bay leaf and season to taste.

*tip: to make this chicken vegetable soup, add 2c shredded roasted chicken to the pot with the pasta.

*tip: add diced red potatoes with the pasta. add spinach just before the pasta is done cooking.

image: meet up

christmas pasta

courtesy of: rachael ray
submitted by: missi
serves: 4-6

- salt
- 1lb rigatoni
- 2tbsp extra virgin olive oil
- 1/4lb pancetta, chopped
- 1/4lb hot bulk italian sausage
- 1/2lb ground sirloin
- 1/2lb ground veal
- 1/2tsp allspice
- pepper
- 1 carrot, finely chopped
- 1 med yellow onion, finely chopped
- 4 cloves garlic, crushed
- 1/2c dry red wine
- 1c beef stock
- 28oz canned crushed tomatoes
- 1/4c flat leafed parsley, finely chopped
- 1/4c grated pecorino romano cheese, plus extra to pass at the table

1. bring a large pot of water to a boil and salt it. add the pasta and cook to al dente.

2. while the water and pasta work, heat a large nonstick skillet over medium heat. add 1 tbsp olive oil, then add the pancetta to half the pan and the hot sausage to the other half. break up the sausage while the pancetts renders fat; combine and cook together for another minute. remove with a slotted spoon to a plate.

3. add the remaining tbsp of oil to the same skillet the pancetta/sausage was cooked in. brown the veal and beef. crumble the meat and season it with allspice, salt and pepper. add the carrot, onion, garlic and cook another 5-6 min to soften the veggies. return the sausage and pancetta to the pan, draining off some of the fat.

4. deglaze the pan with some wine, scraping up the browned bits with a wooden spoon.

5. stir in the stock and then tomatoes. check the seasoning and simmer for 10 min. stir in half of the parsley.

6. drain the pasta and return to the pot. ladle a few spoonfuls of the sauce over the pasta and add the cheese. stir to coat. transfer the dressed pasta to a large serving dish and top with remaining sauce and parsley. serve with extra cheese.

image: everyday magazine