Molten Cake for Two

Cook Country's Molten Cake for Two

Why this recipe works:

These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert. To keep our cakes from overflowing, we had to supplement bittersweet chocolate with cocoa powder; cocoa powder has less fat, which produces less steam, thus less chance of an overflow.… read more

Serves 2

We developed this recipe in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time to 90 seconds for each interval. For either size microwave, reset to 50 percent power at each stage of cooking. Use a mug that holds at least 11 ounces, or the batter will overflow. The bittersweet chocolate is added at two points.

Ingredients

• 4 tablespoons unsalted butter
• 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
• 1/4 cup (1 3/4 ounces) sugar
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (1 1/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder

Instructions

1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.

2. Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.

Martha Stewart Parker House Rolls

Ingredients

• 1/2 cup melted (1 stick) unsalted butter, plus more melted butter for brushing bowl
• 1 1/2 cups warm (115 degrees) milk
• 2 (1/4-ounce) packages active dry yeast
• 6 tablespoons sugar
• 2 teaspoons salt
• 2 large eggs, lightly beaten
• 6 to 6 1/2 cups all-purpose flour, plus more for work surface

Directions

1. Brush a large bowl with butter; set aside. In a small bowl, sprinkle yeast over 1/4 cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 1 1/4 cups milk, and egg. Whisk to combine. Whisk in yeast mixture.
2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface, and knead until smooth and elastic, 5 to 10 minutes. Place in prepared bowl, turning to coat with butter. Cover with plastic wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.
3. Punch down dough. Cut into 2 pieces. Invert bowl over dough, and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into three 4-by-2-inch rectangles.
4. Brush rectangles with butter. Using the handle of a butter knife, crease rectangles slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between rows. Cover and let stand until doubled in bulk, 20 to 30 minutes.
5. Preheat oven to 375 degrees. Brush rolls with melted butter. Transfer to oven and bake until golden, about 17 minutes, if baking a single strip, about 25 minutes if baking 3 strips at a time (1/4 sheet pan). Remove from oven and brush once more with melted butter.
6. For freezing: shape rolls; arrange in same manner on parchment lined baking sheet. Transfer to freezer until frozen. Transfer to freezer bags. When ready to bake remove from freezer, arrange on buttered baking sheets. Cover with plastic wrap, and let stand in a warm place until defrosted, and doubled in bulk about 2 1/2 hours. Cook according to step 5, above.
   Martha Stewart Parker House Rolls
   

King Arthur Classic Sandwich Bread

3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

SOURCE: Classic Sandwich Bread

Martha Stewart's Parker House Rolls

Ingredients

• 1/2 cup melted (1 stick) unsalted butter, plus more melted butter for brushing bowl
• 1 1/2 cups warm (115 degrees) milk
• 2 (1/4-ounce) packages active dry yeast
• 6 tablespoons sugar
• 2 teaspoons salt
• 2 large eggs, lightly beaten
• 6 to 6 1/2 cups all-purpose flour, plus more for work surface

Directions

1. Brush a large bowl with butter; set aside. In a small bowl, sprinkle yeast over 1/4 cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 1 1/4 cups milk, and egg. Whisk to combine. Whisk in yeast mixture.
2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface, and knead until smooth and elastic, 5 to 10 minutes. Place in prepared bowl, turning to coat with butter. Cover with plastic wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.
3. Punch down dough. Cut into 2 pieces. Invert bowl over dough, and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into three 4-by-2-inch rectangles.
4. Brush rectangles with butter. Using the handle of a butter knife, crease rectangles slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between rows. Cover and let stand until doubled in bulk, 20 to 30 minutes.
5. Preheat oven to 375 degrees. Brush rolls with melted butter. Transfer to oven and bake until golden, about 17 minutes, if baking a single strip, about 25 minutes if baking 3 strips at a time (1/4 sheet pan). Remove from oven and brush once more with melted butter.
6. For freezing: shape rolls; arrange in same manner on parchment lined baking sheet. Transfer to freezer until frozen. Transfer to freezer bags. When ready to bake remove from freezer, arrange on buttered baking sheets. Cover with plastic wrap, and let stand in a warm place until defrosted, and doubled in bulk about 2 1/2 hours. Cook according to step 5, above.
   
   SOURCE: PARKER HOUSE ROLLS

New York Times Chocolate Chip Cookies

hocolate Chip Cookies (modified slightly from the New York Times)

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Giada's Short Ribs Lasagna

• For the ribs:
• 2 tablespoons olive oil
• 2 1/2 pound beef short ribs
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 onion, roughly chopped
• 4 cloves garlic, peeled and smashed
• 2 (4-inch) sprigs fresh rosemary
• 2 cups red wine, such as Pinot Noir
• 2 cups beef broth
•  
•  
• For the filling:
• 3/4 cup milk
• 1/2 cup heavy cream
• 1 1/2 cups grated Pecorino Romano cheese
• 1 cup shredded mozzarella cheese
• 1 (10-ounce) packet frozen spinach, thawed, drained and squeezed of excess liquid
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
•  
• For the assembly:
• 12 lasagna noodles (about 10 ounces)
• 1 (25-ounce) jar marinara sauce
• 1/2 cup freshly grated Parmesan cheese
• Olive oil for drizzling

Preparation

For the ribs:
In a large Dutch oven or heavy-bottomed stock pot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook for about 4 minutes each side until brown. Remove the ribs and set aside.
Add the onion, garlic and rosemary. Season with salt and pepper. Cook for 5 minutes until the onions are translucent and soft. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook for 2 1/2 to 3 hours until the meat is very tender. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch-long pieces (to yield approximately 2 1/4 cups shredded meat).

For the filling:
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until  melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, to taste.

For the assembly:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Butter a 9-by-13-inch glass baking dish. Spread 1 cup of the marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side-down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan cheese. Drizzle with olive oil and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Serving Size

4 to 6 servings

Chewy Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

From: Apple A Day, barely adapted from Anna Olson, Food Network Canada

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

Mimi's Corn Chowder

Source: Mimi's Cafe

Ingredients
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions

1. Melt butter in saucepan over medium heat.
   
   
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
   
   
3. Add onions and celery and sautée 5 minutes until soft but not brown.
   
   
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
   
   
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
   
   
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
   
   
7. Season to taste with additional salt and pepper if needed.

Eggplant Parm

2½ pounds medium-size, firm eggplant, sliced lengthwise 1/2 inch thick
1 tablespoon plus 2 teaspoons kosher salt
3 cups dry bread crumbs
4 cups grated Grana Padano or Parmigiano-Reggiano
1 cup plus 2 tablespoons extra-virgin olive oil
4 large eggs
½ cup milk
1½ cups All-purpose flour, for dredging
3 garlic cloves, crushed and peeled
14 ounces fresh spinach, washed and trimmed
5 cups marinara sauce (see recipe)
1 pound low-moisture mozzarella, shredded

Salt eggplants all over with 1 tablespoon kosher salt. Layer in a large colander set in the sink. Lay a plate over the eggplant and weight the top with cans to help press out excess liquid. Let drain about ½ hour, then rinse and pat dry.

Preheat oven to 375 degrees F. In a large shallow bowl, toss together the breadcrumbs, 2 cups of the grated cheese and 1 cup of the olive oil. Season with ½ teaspoon salt. In another shallow bowl, beat the eggs and milk with a pinch of salt. Spread the flour on a plate.

Dredge the eggplant slices in flour, egg, then breadcrumbs, pressing in the crumbs to make sure they adhere. Lay the eggplant slices on parchment lined sheet pans, without touching. Bake eggplant, rotating the sheet pans halfway through baking, until cooked through and crumbs are crisp and golden, about 25 minutes. Let cool slightly.

Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add smashed garlic and sauté until just golden, about 1 to 2 minutes. Add the spinach with any water clinging to the leaves, season with remaining ½ teaspoon salt, cover and cook until wilted, about 3 to 4 minutes. Check occasionally to make sure the bottom of the pan is not dry, adding water a tablespoon at a time if necessary. Once the spinach is wilted, uncover and cook until spinach is tender and excess water is gone, about 4 minutes.

To assemble the eggplant, spread ¾ cup of the marinara sauce in the bottom of a 10-by-15-inch baking dish. Add half of the baked eggplant, in an even layer. Spread with 1 cup marinara. Sprinkle with ½ cup grated Grana Padano. Sprinkle with half the shredded mozzarella. Spread all of the spinach in one layer. Spread with 2 more cups marinara. Sprinkle with the remaining grated mozzarella and ½ cup grated Grana Padano. Top with an even layer of the remaining eggplant. Spread remaining sauce on top and sprinkle with remaining grated Grana Padano. Tent the baking dish with foil, so it is not touching the cheese and bake until bubbly, about 30 minutes. Uncover and bake until cheese is browned and crusty and sauce is bubbling all over, another 15 minutes. Let cool and set 5 to 10 minutes before cutting and serving.

Source: Lidia's Italy

S'mores Gramham Krispy Treats

S'mores Graham Krispie Treats

 

Yield: 12 Bars

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

A twist on a campfire classic treat

Ingredients:

1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray

Directions:

In a 9x9 inch baking pan, spray with non-stick cooking spray. Set aside.
In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.
Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.
Slice into bars and serve. Devour.

From: Country Cleaver

Sugar Cookie Bars

(I found this recipe at Cooking Classy)

Ingredients:

Cookies:

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)
• Add jam or other flavoring to add a little something extra to the frosting!

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

 

Yield: 12 extra-large cookies

These peanut butter and chocolate chip cookies are extra-large and super soft.

Ingredients

• 1/2 cup (113 grams) unsalted butter, at room temperature
• 3/4 cup (225 grams) crunchy or creamy peanut butter
• 1 1/4 cup (225 grams) brown sugar, packed
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups (250 grams) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (200 grams) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, peanut butter, and brown sugar on medium high speed until light and fluffy, about 3 minutes. Scrape down the bowl as necessary. Mix in the vanilla extract and egg.
3. In a separate bowl combine the flour, baking soda, and salt. Add to the stand mixer and mix on medium low speed until combined. Add the chocolate chips and mix on low until just combined.
4. Scoop into 1/4 cup rounds (1 1/2 tablespoon rounds for regular sized cookies) and place on prepared sheet pan. Bake until cookies just begin to turn brown, 12-15 minutes (8-10 minutes for regular sized cookies). Do not over bake.
5. Let cookies cool on the pan for 5 minutes, then place on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week.
6. From: Completely Delicious

Milano Cookies

Homemade Milano Cookies
Serves: about 3 dozen cookies

Ingredients:
- 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
- 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
- 7/8 cup egg whites (from about 6 eggs)
- 2 tablespoons vanilla extract
- 2 tablespoons lemon extract
- 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
- Cookie filling, recipe follows

Cookie filling:
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 orange, zested


Directions:
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Recipe and photo from hey, that tastes good

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts. 

From: Lulu the Baker

Giant S'mores Stuff Cookies

S’mores Stuffed Chocolate Chip Cookiessource: idea and method inspired by Picky Palate

I made my own graham crackers for these s’mores stuffed cookies, but you can certainly use store-bought crackers if you’re pressed for time or you know, not crazy like me.    You’ll need 4 approximately 1 1/2″ by 3″ pieces which for store-bought graham crackers means half of a graham square.  If you decide to make your own graham crackers (go for it!), cut them to fit.  This recipe yields 4 gigantic cookies.  Feel free to double the recipe and/or make smaller cookies by using smaller graham crackers and just half of a marshmallow for each cookie.

Ingredients:

For the cookie dough (Thick and Chewy Chocolate Chip Cookies):

• 2 cups plus 2 tbsp all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 12 tbsp unsalted butter, melted and cooled until warm
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla extract
• 1 ½ cups semi-sweet chocolate chips

For assembly:

• 1 cookie dough recipe, at room temperature
• 8 graham cracker squares, broken into halves (see header note above)
• 4 marshmallows, snipped in half lengthwise
• 1 full-size Hershey’s bar, divided between each of the prospective cookies

Instructions:

1. To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined.  Beat in the egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy.  Stir in chocolate chips.
2. Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper.
3. To assemble and bake: Lay half of the graham crackers out on the baking sheets – two crackers per sheet.  Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side.  Lay the remaining graham crackers on top of the assemble s’mores.  Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick.
4. Space the cookies at least 4 inches apart on the two baking sheets.  Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula.  (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling.  Don’t worry if the cookies don’t end up completely covering the s’mores – it only adds to the charm here.)  Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes.  Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving.  Serve warm or at room temperature.

From: Smells Like Home

Chocolate Chocolate Chip Zucchini Cake

Chocolate Chocolate Chip Zucchini Cake
Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.

From: http://blogs.babble.com/family-kitchen/2011/08/23/chocolate-chocolate-chip-zucchini-cake/

Strawberry Napoleon

Easy Strawberry Napoleon Recipe:

(Recipe from All Things Delicious)

1 sheet (half of a 17 oz. pkg) frozen puff pastry*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish

Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.

Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate.

Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.

*You could double the pudding mixture and use both sheets of puff pastry for more Napoleons. I ended up using all of my puff pastry to be able to have additional layers for each Napoleon.

This recipe makes 3 servings.

From: Six Sisters Stuff

Pudding Cookies Chocolate Chip

Pudding Cookies

Ingredients:

4 1/2 c. all-purpose flour

2 t. baking soda

1-1/2 c butter (3 sticks) softened

1-1/2 c. brown sugar, packed

1/2 c. white sugar

2 (3.4 oz.) pkgs. instant vanilla pudding

4 eggs, room temp

2 t. vanilla extract

4 c. of add-ins

( like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.

 

from: http://www.sundaybaker.net/2008/05/snack-thatll-last-you-all-week-pudding.html

Caesar BLT Pasta Salad

Caesar BLT Pasta Salad
(adapted from Food Network)
16 oz. mini farfalle (bowties)
1 lb. bacon
1 pint sugar plum tomatoes, sliced
1 c. Gardini’s Caesar dressing
1 c. sliced black olives
1/2 c. parmesan
1 clove garlic
1/4 c. olive oil
Juice of one lemon
4 c. chopped romaine lettuce

Cook the pasta in a large pot of salted water to al dente, then drain. (I cooked mine the night before and tossed it with the olive oil and lemon juice and marinated it in the refrigerator overnight.) This keeps the pasta from sticking together.

Cut the bacon into bite size pieces and cook in a large skillet until crisp. Drain on paper towels. Discard the bacon grease; leaving just a tablespoon or so in the skillet. Add the sliced tomatoes and garlic and toss in the skillet for just a couple of minutes to cook the garlic and soften the tomatoes. Then let sit until cool.

Since the pasta is nice and cold from being refrigerated overnight; just mix in the Caesar dressing, bacon, tomato mixture, olives and Parmesan, then toss in the chopped lettuce at the end and it’s ready to go! Serve at room temperature.

**Add avocado, and lose the romaine.  And only add a "splash" of Caesar dressing.

From: http://bigsislilsis.com/2012/08/05/caesar-blt-pasta-salad/

Mini Whole Wheat Chocolate Chip Cookies

Mini Whole Wheat Chocolate Chip Cookies

Yield: makes 2 1/2-3 dozen cookies
Prep Time: 60 minutes
Cook Time: 6-7 minutes per batch
Total Time: 1.5 hours

Ingredients:

1/2 cup unsalted butter
1/2 cup loosely packed brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 large egg + 1 egg yolk, lightly beaten
2 cups whole wheat pastry flour
1/4 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup milk chocolate chips
2/3 cup mini chocolate chips

Directions:

To brown butter, add butter to a skillet over medium heat. Once melted, whisk constantly until brown bits start to appear in the bottom of the pan - about 5 minutes. Remove immediately from heat and continue whisking for another 30 seconds or so. Let cool COMPLETELY.
In a small bowl, whisk together flours, baking soda and salt.
Once cool, add sugars to a large bowl with butter, whisking until smooth. Add in vanilla extract then whisk in egg and egg yolk until combined. Using a large spoon, add in dry ingredients and mix well until a dough forms - using your hands if needed. Fold in chocolate chips until they are scattered throughout the dough. Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees F. Roll dough into balls slightly smaller than one inch around. Place on a baking sheet about 2 inches apart. Bake for 6-7 minutes, then remove and let cool completely. Do not overbake!

From:http://www.howsweeteats.com/2012/09/mini-whole-wheat-chocolate-chip-cookies/