Peppermint Frosted Chocolate Cookies

 Peppermint Frosted Chocolate Cookies

Servings: 35

Chocolate Cookies:

• 1 cup Butter (softened)
• 1 cup Sugar
• 3/4 cup Brown Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cup Unsweetened Cocoa Powder
• 2 1/3 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Semi-Sweet Chocolate Chips

Peppermint Frosting:

• 1/2 cup Butter (softened)
• 8 ounce pkg. Cream Cheese (softened)
• 3 cups Powdered Sugar
• 1/2 – 1 teaspoon Peppermint Extract

Garnish:

• Crushed Candy Canes or starlight peppermint candies

Instructions

1.                   Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.

2.                   Add eggs and vanilla and mix for 1 minute longer.

3.                   Add cocoa powder, flour, baking soda, salt and mix just until combined. Fold in chocolate chips.

4.                   Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two-inches apart. If you want flatter cookies, lightly press down on the cookies.

5.                   Bake for 8-10 minutes. Do NOT overbake the cookies as they will continue to bake once they are removed from the oven. Set aside to cool.

Peppermint Frosting:

1.                   In a mixing bowl, cream together butter and cream cheese for 2-3 minutes until light and fluffy. Add powdered sugar and peppermint extract. I suggest starting with 1/4 teaspoon and you can add more depending on preference. Mix for 1 minute longer.

2.                   Spread the frosting on cooled chocolate cookies. Sprinkle with crushed candy canes. Cover and refrigerate until ready to serve.

Notes

1. Don't overbake! These are soft baked double chocolate cookies and they are meant to be soft and chewy. The cookies will continue to bake once you remove them from the oven.

 modernhoney.com

Raspberry French Toast

 This is delicious!  Mia made it and read the recipe wrong and she baked it right away instead of letting it sit overnight and it was still delish - maybe we'll let it soak next time.  

Raspberry French Toast

1/2 C. butter
2 Tbsp light Karo syrup
1 C. brown sugar
6 beaten eggs
1 1/2 C. milk
1 tsp vanilla
1/4 tsp salt
1 C. fresh raspberries
12 slices Texas toast bread 

Blend eggs, milk, vanilla and salt.  Boil butter, karo syrup and sugar until sugar dissolves.  Pour caramel into greased 9x13" pan.  Place 6 slices of bread on top of caramel sauce.   Place raspberries on top of bread.  Cover with remaining 6 slices of bread and pour egg mixture on top.  Cover and let sit for 8 hours or overnight.  Bake at 350° for 45 minutes.  Sprinkle powdered sugar on top and serve.  

Bacon Cheddar Gnocchi Soup

 Bacon Cheddar Gnocchi Soup

Ingredients

• 8-10 slices Bacon
• 1 Tablespoon Butter or Olive Oil
• 1 large Onion (diced)
• 4 large Carrots (peeled and sliced into small pieces)
• 4 cups Chicken Broth
• 1 to 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder (or 4 cloves minced garlic)
• 1/4 teaspoon Dried Thyme
• 1/2 to 1 teaspoon Red Chili Flakes
• 16 ounces Gnocchi
• 2 cups Heavy Cream or Half-n-Half
• 2 cups Cheddar Cheese
• Green onions

Instructions

1.                 Cook bacon. Once cooled, cut into small pieces.

2.     Heat a large pot over medium heat. Add the butter. Add onions and carrots in butter or olive oil and cook until until tender, about 10-15 minutes. Add chicken broth and let simmer.

3.     Once the vegetables are soft and tender, reduce heat to medium-low and add heavy cream of half-n-half and all of the spices. Let simmer until it starts to reduce slightly. DO NOT let it boil or it may clump when the cheese is added.

4.     Add the grated cheese in increments so that it doesn't clump. Let the cheese completely melt. Stir in gnocchi and cook for 2 minutes. Taste for seasonings and add more salt and pepper as needed.

5.     Add the bacon pieces. Serve with green onions, grated cheese, and bacon.

 

Coconut Pecan Praline Cookies

Coconut Pecan Praline Cookies
serves 18-24

2 C. pecans

2 C sweetened shredded coconut

1 1/2 C. sugar

1 C. brown sugar

1/2 C. evaporated milk

1/2 C. light corn syrup

1/2 C. (1 stick) unsalted butter

1 tsp. vanilla extract

1/2 tsp. salt

In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.  

Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt.  Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.  

Once thick, use a tablespoon or cookie scoop to drop spoonfuls of "dough" on to wax-paper lined baking sheets. 

Let set completely, then enjoy!

Creamy Roasted Cherry Tomato Pasta with Crispy Bacon

 Creamy Roasted Cherry Tomato Pasta with Crispy Bacon

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cups cherry tomatoes
• 6-10 cloves garlic, smashed
• 3 teaspoons fresh thyme leaves
• ¼ teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 4 slices bacon
• ¼ cup heavy cream
• 1 ½ pounds rigatoni or ziti pasta
• 2 tablespoons salted butter
• 1/2 cup shredded gouda cheese
• 1/2 cup grated parmesan cheese

 

Instructions

1.                   1. Preheat oven to 425° F.

2.                   On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, red pepper flakes, salt, and pepper. Arrange the bacon on top of the tomatoes. Bake 15-20 minutes, until the bacon is crisp and the tomatoes are bursting (you might have to remove the tomatoes and garlic and then let the bacon continue cooking).

 

3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

 

4. Add the tomatoes and the garlic to a food processor. Puree until smooth. Season with salt and pepper.

5. In the same pot, melt butter until browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan. Add cream. Add more pasta water if needed. Top with crumbled bacon. Enjoy.

ITALIAN CHOPPED SALAD

 

ITALIAN CHOPPED SALAD

INGREDIENTS

• 1 head romaine lettuce, roughly chopped
• 1 cup chopped radicchio lettuce
• 8 ounces fresh mozzarella, cut into 1/4-inch cubes
• 4 ounces dry Italian salami, cut into matchsticks
• 1 (2.25 ounce) can sliced black olives, rinsed and drained
• 1 yellow bell pepper, diced
• ½ English cucumber, diced
• 6 pepperoncini, sliced
• 1 cup halved grape tomatoes
• ⅓ cup chopped red onion
• ½ cup shaved Parmesan

FOR THE DRESSING

• ½ cup extra virgin olive oil
• 3 ½ tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic, grated
• ¾ teaspoon dried oregano
• ⅛ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• To assemble the salad, place romaine and radicchio in a large bowl; top mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes and red onion. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

FOR THE DRESSING

• In a medium bowl, whisk together olive oil, vinegar, Dijon, garlic, oregano and red pepper flakes; season with salt and pepper, to taste.