Molten Chocolate Cakes

INGREDIENTS
4 tbsp. unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 tsp. salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped cream, for serving

DIRECTIONS
1. Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.

3. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

4. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

5. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Stuffed Cornish Game Hens

INGREDIENTS
7 tablespoons unsalted butter
2 ounces bacon, cut crosswise into 1/2-inch pieces
1/2 small onion, finely chopped
1/2 Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces
3 ounces baguette, cut into 1/2-inch cubes and toasted
1/2 teaspoon freshly grated orange zest
1 1/2 teaspoons finely chopped fresh sage
1/2 teaspoon ground cinnamon
1 cup store-bought low-sodium chicken stock, warmed
1 large egg, lightly beaten
4 Cornish game hens (1 pound each)
3 tablespoons olive oil
Coarse salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Melt 6 tablespoons butter; set aside. Place bacon in a medium skillet over medium heat and cook bacon pieces until crisp. Add onions and cook until translucent. Add apple and cook until soft. Fold in bread, orange zest, sage, cinnamon, and melted butter. Slowly add just enough stock so that mixture sticks together. Remove from heat and let cool slightly; stir in egg.

3. Stuff the cavity of each game hen with one quarter of the stuffing mixture. Truss each game hen using kitchen twine.

4. Heat remaining tablespoon butter and olive oil over medium heat in a small roasting pan until foaming. Season game hens with salt and pepper and add to pan. Sear game hens on all sides until golden brown. Transfer roasting pan to oven and cook until juices run clear and the hens reach 160 degrees on an instant-read thermometer, 40 to 45 minutes.
5. Transfer hens to individual serving plates. Drizzle maple vanilla gastrique over hens and serve with leek stew.

Chocolate Pumpkin Cake

INGREDIENTS
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large (plus one yolk) eggs

DIRECTIONS
1. Heat oven to 375 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.

Chewy Chocolate Gingerbread Cookies

INGREDIENTS
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar















DIRECTIONS
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Stuffed New Potatoes

Great idea for an easy appetizer - Rachel Ray's Stuffed New Potoatoes...Although I changed her recipe, adding bacon and green onions to this to make them more fun and more like real potato skins.
















INGREDIENTS
20 small new potatoes
1 tablespoon extra-virgin olive oil
1 cup shredded extra-sharp cheddar cheese
1 cup sour cream
1/2 cup bacon bits
1/2 cup green onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
Paprika or rosemary, for garnish

DIRECTIONS
1. Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with butter or olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
2. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and pepper, bacon bits, and green onions. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika or rosemary on top for garnish.
3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.

4. Serve side of sour cream for dipping, if desired.


Second Version:
Red, White & Blue Stuffed Mini Potatoes
INGREDIENTS
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/4 red onion, finely chopped
1/3 cup chopped chives or parsley, plus more for garnish

DIRECTIONS
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Precious!

DIRECTIONS
1. Halve and hollow oranges. Rinse clean and freeze for 1/2 hour.
2. Scoop in ice cream or sorbet and serve.

Skewered Tortelloni

INGREDIENTS
1 package (9 oz.) mushroom cheese tortelloni
2 tbsp. Pesto Sauce
3/4 cup Marinara Pasta Sauce
3 tbsp. Half and Half

DIRECTIONS
1. Cook tortelloni according to package directions. Drain well, then place in a bowl and toss with 1 tbsp. of pesto sauce. Put 1 tortelloni on the end of a small wooden skewer (about 6 in. long) and place on a warmed ovenproof platter; cover and keep warm. Repeat to skewer remaining tortelloni.

2. To make dipping sauce, heat marinara sauce, half and half, and remaining pesto in a microwave oven or over medium heat, stirring often, until hot. Transfer sauce to a small bowl and set on platter beside tortelloni.

Saleme Caper Bites

INGREDIENTS
1 - 12 oz package italian dry salame
1 - 8 oz package whipped cream cheese
1/3 cup drained capers

DIRECTIONS
- Mix capers and cream cheese.
- Smear approximately 1/2 teaspoon cream cheese mixture in middle of salame.
- Fold in half moon or crimp like a wonton.

Mistletoe Mojito

Makes 1 mojito.

INGREDIENTS
1 oz. fresh lime juice
1 tbsp. superfine sugar
8 fresh mint leaves
2 oz. white rum
2 tsp. pomegranate seeds
4 oz. Pomegranate 7UP (or pom flavor and 7up)
1 mint sprig 1 lime wedge

DIRECTIONS
1. In a highball glass, muddle lime juice, sugar and mint leaves until sugar is dissolved.
2. Add rum and pomegranate seeds.
3. Fill glass with ice and top with Pomegranate 7UP. Garnish with mint sprig and lime wedge.

Cream Cheese Chocolate Cupcakes

FILLING
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. chocolate chips
1 c. peanut butter chips (or just use more chocolate if you want)

CUPCAKES
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla

INSTRUCTIONS
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.

{from howaboutorange}

Bolzano Apple Cake

Adapted from Scott Carsberg
Time: 1 1/4 hours
Yield: 6 to 8 servings.

INGREDIENTS
1 stick butter (4 ounces), plus more for greasing pan
1/2 cup flour, plus more for pan
2 eggs
1 cup sugar
1 vanilla bean
1 1/4 pounds (3 to 4 small to medium) Granny Smith apples
2 teaspoons baking powder
1/2 cup milk at room temperature
Powdered sugar.

DIRECTIONS
1. Heat oven to 375 degrees. Line 8-inch square pan with foil, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour.

2. Melt butter in small saucepan. Set aside. Beat together eggs and half the sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.

3. Split vanilla bean in two lengthwise. Scrape seeds into egg-sugar batter and add pod to melted butter.

4. Peel, quarter and core apples, then trim ends and slice thinly.

5. Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine 1/2 cup flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.

6. Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes, then cut lengthwise and sprinkle slices with powdered sugar.

Tarte Berichonne

INGREDIENTS
Pie tart (not sweet, pick an easy recipe using a food processor...)
Pears, ripe Bartlett or Bosc, diced (12 oz or so)
Kirsch/Poire/Pear Brandy
Almond pastry cream

DIRECTIONS
Make the shell, put it in a buttered metal pie tin with a removeable bottom,
then chill it in the freezer for 10 minutes.

Put in the pears, and splash some kirsch over them,
then grind generous pepper coarsely over it all.

Put the almond pastry cream over the top and bake for
approx 30 mins at 375.

Snickerdoodles!

INGREDIENTS
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup solid vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

DIRECTIONS
Preheat the oven to 400 degrees with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper. Set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. Add dry ingredients and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice cream scoop to form balls of the dough. Roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Fried Rice

INGREDIENTS
2 chopped green onions
2 large eggs
1 teaspoon salt
Hot pepper to taste
4 cups cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce
1 C frozen peas & carrots
1 C chopped ham, if desired
1 C cooked chicken or shrimp, if desired

PREPARATION
Wash and finely chop the green onion. Lightly beat the eggs with salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. Stir in thawed peas & carrots and ham. Add the chicken or shrimp, and eggs.

Mix thoroughly. Stir in the green onion. Serve hot.

Beef Bourguignon

INGREDIENTS
¼ C diced bacon
1 bay leaf
¼ C all-purpose flour
¼ C chopped parsley
1 ½ t salt
1 t Tobasco
½ t MSG
2 C canned beef boullion
2 lbs lean sirloin, cut in 1 ½” cubes
1 ½ C dry red wine
6 T butter
8 small white onions
½ C diced carrots
8 small carrots, cut in small pieces
1 clove garlic, minced
½ lb mushrooms, sliced
½ t thyme

DIRECTIONS
1. In a large skillet cook ¼ C diced bacon until crisp, them remove and reserve.

2. Combine: ¼ C all-purpose flour, 1 t salt, ½ T MSG

3. Roll beef cubes in flour mixture.

4. Add 4T butter to bacon fat in skillet. Brown beef cubes thoroughly adding only a few at a time. Remove and set aside.

5. Add ½ C diced carrots and ½ C diced onions and brown.
Add meat back in.

6. Add: 1 clove minced garlic, 1t Tobasco, ½ t thyme, bacon pieces, 1 bay leaf, 2 C canned beef boullion, 2T parsley, 1 ½ C red wine.

7. Cover and simmer at lowest heat 1 ½ hrs until meat is tender.

8. Cut 8 small carrots into small pieces with 8 small onions and sprinkle
½ t salt over all. Add to meat. Cook 30 minutes.

9. Saute ½ lb sliced mushrooms. Add to meat and cook 15 minutes.

10. If thicker sauce is desired, add 1T flour with 2T water to meat.

11. Sprinkle with remaining 2T parsley.

* Can be frozen in a baking dish and reheated.

Mediterranean Tuna-Noodle Casserol

INGREDIENTS
1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

DIRECTIONS
1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente, according to package instructions; drain, and return to pot.

2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.


To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.


To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.


To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Teriyaki Chicken

INGREDIENTS
1/2 cup honey
2 cups soy/teriyaki marinade
8 skinless chicken drumsticks and thighs
coarse salt and ground pepper

DIRECTIONS
1. Marinate chicken up to 2-8 hrs ahead of time.

2. Preheat oven to 325 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with chicken. In a large bowl, mix together honey and soy marinade. Add to roasting pan and coat chicken; season with salt and pepper.

3. Bake chicken, with aluminum foil over it, basting with juices from edges of pan every 10 minutes, until well browned, for 1 hour. Remove foil and bake an additional 10-20 minutes.

4. Serve over white or brown rice mixed with chopped green onions.

Russet Potato Gratin

INGREDIENTS
4 large or 5-6 medium russet potatoes, peeled and sliced to about 1/8" thick
2 medium yellow onions, sliced medium
6oz grated Gouda
2oz grated Romano
2 C half & half
3 T chopped fresh parsley
3 T chopped fresh chives
1 1/2 tsp salt
1 tsp fresh ground pepper
3 T butter

DIRECTIONS
Preheat oven to 375F. Lightly oil a 9"x13" baking dish (you can use any shallow pan here--we used a larger one so the gratin would be thinner and crustier).

In a skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add onions and cook, without browning, until soft, about 7 minutes. Take pan off heat and allow to cool somewhat (the onions can be warm but shouldn't be hot to the touch).

While onions are cooking, whisk half & half, herbs, salt and pepper in a bowl until combined. Set aside.

Add sliced potatoes in a single layer, slightly overlapping.

Add half onions, scattering over potatoes. Add half of the grated cheese mixture.

Repeat with potatoes, onions and cheese mixture. Add herbed half & half mixture last, drizzling over the potatoes to evenly distribute the herbs.

Use your hands to press down onto the potatoes. The milk mixture should not cover the potatoes completely, but it should be a close call.

Cover with foil and bake for 1 hour. Remove foil and bake for another 20-30 minutes until very golden and bubbly. Allow to sit for ten minutes before serving.

{from Eating Seattle}

Shepherd's Pies

INGREDIENTS
Serves 8
2 pounds freshly ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter

DIRECTIONS
1. Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.

2. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

3. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

4. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.

5. In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Baked Ziti

INGREDIENTS
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)


DIRECTIONS
1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.

2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

4. Bake garlic bread with ziti during last 10 minutes of baking.