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