Giant Oreo-Stuffed Chocolate Chip Cookies

Ingredients

  • 8 oz (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 10-12 oz bag semi-sweet chocolate chips
  • 1 pkg Double Stuf Oreo Cookies

Instructions

  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  2. Add butter and sugars to the bowl of a stand mixer. Beat until light and fluffy. Then add the eggs and vanilla and beat until combined.
  3. In a large bowl, sift the flour, salt, and baking soda with a wire whisk until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate chips and mix until combined.
  4. Use an ice cream scoop to place a scoop of cookie dough on top of an Oreo cookie. Place another scoop on the bottom of the Oreo. Seal the edges together by pressing and cupping the dough in hand until the Oreo is completely enclosed. Shape into a thick patty. Repeat with remaining cookies and dough.
  5. Place the stuffed cookies on the prepared baking sheet a couple of inches apart and bake for 11-15 minutes, until the cookies are cooked through. Let cool for 5 minutes and transfer to a cooling rack
Source: © 2012 The Picky Palate Cookbook by Jenny Flake

Chocolate Malt Banana Cream Pie

Ingredients

  • 2 cups heavy cream
  • 5 tablespoons malted milk powder, divided (see note above)
  • 6 ounces milk chocolate, finely chopped
  • 8 ounces crushed chocolate cookie crumbs (see note above)
  • 1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar, divided
  • 9 tablespoons (4 1/2 ounces) unsalted butter, melted, divided
  • 3 medium bananas, sliced (about 4 cups)
  • 1/4 cup (3/4 ounce) cocoa powder
  • 3 tablespoons cornstarch
  • Pinch salt
  • 2 large eggs
  • 2 cups whole milk, divided
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon pure vanilla extract

Procedures

1

In small saucepan over medium heat, heat cream until simmering. Remove from heat and stir in 3 tablespoons malted milk powder and milk chocolate until melted. Transfer to container and refrigerate until well-chilled, about 4 hours.

2

Adjust oven rack to middle position and preheat oven to 375°F. In medium bowl, combine cookie crumbs, 1 tablespoon sugar, and 7 tablespoons butter until mixture is moistened. Press into deep dish pie plate, line with foil, and fill with pie weights. Bake until just set, 10 to 15 minutes. Let cool and spread banana slices into crust.

3

In medium bowl, combine remaining 1/4 cup sugar, remaining 2 tablespoons malted milk powder cocoa, cornstarch, and salt. Stir in eggs and 1/2 cup milk until smooth; set aside.

4

In medium saucepan over medium heat, heat remaining 1 1/2 cups milk to simmering. Whisk hot milk into egg mixture and then return entire mixture to saucepan. Continue to cook, gently whisking, until mixture comes to boil. Remove from heat.

5

Stir in bittersweet chocolate, vanilla, and remaining 2 tablespoons butter until chocolate is melted and completely combined. Pour over bananas and chill until set, about 4 hours.

6

In standing mixer fitted with whisk attachment, whip milk chocolate whip cream to medium-stiff peak. Spoon over chocolate pudding and serve.

Source: http://www.seriouseats.com/recipes/2012/11/chocolate-malt-banana-cream-pie-recipe.html

Triple Decker Peanut Butter Brownies

Ingredients

  • For The Brownie Layer:
  • 6 ounces bittersweet chocolate, finely chopped (see note above)
  • 8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup (3 1/2 ounces) packed light brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup ( about 3 3/4 ounces) all-purpose flour
  • 2 tablespoons cocoa powder
  • For The Peanut Butter Layer:
  • 1/2 cup plus 2 tablespoons peanut butter
  • 6 tablespoons (3 ounces) unsalted butter, softened
  • 1 cup (about 4 ounces) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • For The Ganache Layer:
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon confectioners’ sugar
  • 2 tablespoons peanut butter
  • 1/4 cup heavy cream

Procedures

1

Make brownie layer: Adjust rack to middle position and preheat oven to 350°F. Grease 8- by 8-inch baking pan and line with 8- by 14-inch piece of parchment paper, allowing both ends to overhang the edge of the pan.

2

In microwave or over pan of barely simmering water, heat chocolate and butter, stirring, until melted and smooth. Whisk in sugar, brown sugar, and salt. Whisk in peanut butter, eggs, yolk, and vanilla until smooth.

3

Sift flour and cocoa powder into small bowl. Stir into chocolate mixture until completely combined. Pour into prepared pan and smooth the top. Bake until just set and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Transfer to wire rack to cool completely before topping with peanut butter layer.

4

Meanwhile, make peanut butter layer: In standing mixer fitted with paddle attachment (or hand held mixer), beat peanut butter and butter on medium low speed until creamy. Beat in confectioners’ sugar, vanilla, and salt until smooth and creamy. Spoon into pan over brownies and smooth the top. Chill while making ganache topping.

5

Make the ganache topping: Place chocolate, sugar, and peanut butter in medium bowl. Heat cream in microwave or on stove until just simmering. Whisk into chocolate mixture until smooth. Pour over peanut butter layer (see note above). Chill until firm, 2 to 3 hours.

6
  1. To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.

Source: http://www.seriouseats.com/recipes/2012/12/triple-decker-peanut-butter-brownies-recipe.html

Carrot & Orzo Salad

Ingredients
  • 1 lb. carrots
  • 2 Tbsp olive oil (divided)
  • ½ Tbsp ground cumin
  • ¼ tsp salt
  • freshly ground pepper to taste
  • 1 cup uncooked orzo
  • ⅓ bunch fresh parsley
  • 2 oz. crumbled feta cheese
  • ½ Tbsp lemon juice
Instructions
  1. Preheat the oven to 375 degrees. Wash and peel the carrots and then slice them into thin medallions, about ⅛ to ¼ inch thick.
  2. Place the sliced carrots in a bowl and toss them together with one tablespoon of olive oil, the cumin, salt, and some freshly ground pepper. Once coated in the oil and seasonings, spread the carrots out on a baking sheet covered in foil. Roast in the preheated oven for 30 minutes.
  3. While the carrots are roasting, boil the orzo for 7-10 minutes, or until tender. Drain the orzo and allow it to cool slightly. Use the remaining 1 tablespoon of olive oil to toss with the orzo so it doesn’t stick as it cools.
  4. Once the carrots have roasted, transfer them to a large bowl. Pull the parsley leaves from their stems and give them a rough chop. Add the parsley and crumbled feta to the bowl. Add the slightly cooled pasta and toss until the ingredients are combined. Sprinkle with the lemon juice and a bit more salt, if desired. Toss once more and then serve.

Source: http://www.budgetbytes.com/2013/05/carrot-orzo-salad

Double Crusted Chicken Pot Pie

Ingredients

  • For the crust:
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 16 tablespoons (8 ounces) cold unsalted butter, cut into 1/4-inch cubes
  • 6 to 7 tablespoons whole milk
  • For the filling:
  • 2 cups homemade or store-bought low sodium chicken broth
  • 1 1/2 pounds skinless, boneless, chicken thighs, legs, breasts, or a mix
  • 3 tablespoons olive oil
  • 3 medium leeks, white and light green parts, washed, halved vertically and cut into 1/2-inch half moons (about 3 cups)
  • 2 medium stalks celery, cut into 1/4-inch pieces (1 cup)
  • 2 medium carrots, peeled, halved vertically and cut into 1/2-inch half moons (1 1/3 cups)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup plus 2 teaspoons whole milk, divided
  • 3 tablespoons chopped parsley
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 cup frozen peas
  • 1 large egg yolk

Procedures

1

For the Crust: In food processor, place half the flour, the sugar, and salt, and pulse to combine. Add butter cubes and pulse until mixture resembles wet cornmeal. Add remaining flour and pulse once or twice to combine.

2

Transfer mixture to large bowl and using rubber spatula, stir in 6 tablespoons milk, pressing mixture against sides of bowl, until mixture comes together into a dough. If too dry, add remaining tablespoon milk. Wrap 1/3 of dough in plastic wrap, pressing into 4-inch disc. Wrap remaining 2/3rds in plastic and pressm into bottom of 10-cup soufflé dish (see note above). Place soufflé dish and dough disk into refrigerator.

3

For the filling: In large saucepan or Dutch oven, heat chicken broth on medium heat until simmering. Add chicken and simmer until just cooked through, 8 to 10 minutes. Remove from heat and allow chicken to cool in broth. When chicken is cool enough to handle, remove from broth, shred into bite size pieces, and transfer to medium bowl. Strain broth, reserving 3/4 cup and pouring remaining broth over chicken. Set aside.

4

In same unwashed saucepan, heat oil over medium heat until shimmering. Add leeks, celery, and carrots. Season with salt and pepper. Cook, stirring occasionally, until vegetables are almost soft, 8 to 10 minutes. Add vegetable mixture to chicken.

5

In same saucepan, heat butter on medium heat until melted. Stir in flour until smooth. Cook, stirring constantly, until raw flour aroma is gone and flour is pale golden blond, about 1 minute. Whisking constantly, slowly add 1 cup milk and 3/4 cup reserved chicken broth, scraping up any bits that have accumulated on the bottom, and cook until mixture is smooth and comes to boil.

6

Remove from heat and stir in vegetable/chicken mixture, parsley, and thyme. Stir in frozen peas. Season to taste and transfer mixture to large bowl. Cover and chill until just cool, about 1 hour.

7

Meanwhile, adjust oven rack to lower-middle position and place pizza stone on rack. Preheat oven to 400°F for 45 minutes.

8

On lightly floured surface, roll out larger piece of dough to 14-inch circle. Roll up dough with rolling pin and then unroll over souffle dish, allowing dough to fit into bottom and completely up the sides. If very soft, chill dough in dish until dough is firm, about 15 minutes.

9

Fill crust with cooled chicken filling. Roll out remaining piece of dough to 9-inch circle and place over the top. Press the edges together, trim, and crimp with fork.

10

In small bowl, whisk yolk and remaining 2 teaspoons milk. Brush over top crust. Poke a few slits into the top of the crust. Place a piece of parchment paper on the pizza stone and place the pot pie on top.

11

Reduce heat to 375°F. Bake until deep golden and filling is hot (at least 140°F), 70 to 80 minutes

Source: http://www.seriouseats.com/recipes/2012/11/double-crusted-chicken-pot-pie-recipe.html

Hot Chocolate and Marshmallow Cake Roll

Ingredients

serves Serves 10 to 12, active time 1 hour, total time 2 1/2 hours

  • For the Cake:
  • Baking spray
  • 1 cup unsweetened cocoa powder
  • 1/2 cup plus 2 tablespoons (about 3 ounces) sifted cake flour (see note above)
  • 3/4 cup (about 5 1/4 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 3 large egg yolks, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup hot water
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon salt
  • For the Filling:
  • 1 tablespoon water
  • 1 teaspoon unflavored gelatin
  • 2 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream, chilled
  • 2 cups mini-marshmallows
  • For the Hot Chocolate Sauce:
  • 1 cup heavy cream
  • 6 ounces bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Procedures

  1. For the Cake: Adjust oven rack to middle position and preheat oven to 325°F. Lightly coat jelly roll pan (See notes) with baking spray. Line with parchment paper and once again lightly coat with baking spray. Dust with 1/4 cup cocoa powder and tap to evenly distribute; knock out excess.
  2. Sift sifted cake flour, 1/2 cup cocoa powder, 1/2 cup sugar, and baking powder. Sift mixture once again, then, place in large bowl.
  3. In medium bowl, whisk egg yolks, oil, and vanilla with an electric mixer on medium speed until smooth. Add to flour mixture and whisk together until combined (mixture will be thick). Whisk in hot water and mix until smooth.
  4. In separate clean, dry mixing bowl, whip egg whites and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. Increase speed to medium-high and gradually add remaining 1/4 cup sugar; continue whipping until stiff peaks form, 1 to 2 minutes longer. Stir 1/3 of egg whites into cake batter until thoroughly combined. With rubber spatula, gently fold in remaining egg whites.
  5. Scrape batter into prepared pan and spread out evenly. Bake until top of cake is pale golden and lightly springs back when you press down on it, about 15 minutes.
  6. While cake bakes, dust clean, dry kitchen towel with remaining 1/4 cup cocoa powder.
  7. Run a knife around edges of just-baked cake. Turn cake over onto prepared towel. Starting at the short end, roll cake in towel and place seam-side down on cooling rack. Cool completely, about 45 minutes.
  8. For the Filling: Once the cake is cooled, combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes. Beat cream cheese, confectioners’ sugar, vanilla, salt, and dissolved gelatin in large bowl and medium speed with whisk attachment until light and fluffy, about 2 minutes. Reduce speed to low, add cream, and beat until incorporated. Increase speed to medium and beat to soft peaks, about 2 minutes. Fold in marshmallows.
  9. To Assemble: Unroll cake, leaving it on towel. Spread cake with marshmallow cream filling, leaving a 1/2-inch border on all sides. Slowly and gently roll the cake, this time without the towel, starting at the short end. Peel off parchment. Place the cake, seam-side down on a baking sheet and refrigerate until filling is firm, about 1 hour.
  10. For the Sauce: Bring cream and salt to simmer in small saucepan over medium-low heat. Alternatively, microwave cream in microwave-safe container. Place chocolate in medium bowl. Pour hot cream over chocolate and stir until completely melted. Stir in vanilla and salt.
  11. Slice roll and serve with chocolate sauce.

Source: http://www.seriouseats.com/recipes/2012/12/hot-chocolate-and-marshmallow-cake-roll-recipe.html

Eggnog Cream Pie

Ingredients

serves serves 8, active time 45 minutes, total time 4 hours

  • 20 ounces (2 1/2 cups) store-bought eggnog
  • 1 egg
  • 5 egg yolks
  • Kosher salt
  • 4 ounces (1/2 cup plus 1 tablespoons) granulated sugar
  • 2 tablespoons corn starch
  • 10 ounces gingersnaps, roughly broken (about 3 cups broken cookies)
  • 4 tablespoons butter, melted and cooled
  • 8 ounces (1 cup) heavy cream
  • 2 tablespoons confectioner’s sugar
  • Sprinkle of freshly grated nutmeg

Procedures

  1. Line a rimmed baking sheet with plastic wrap and set aside (have additional plastic wrap close at hand). Place the eggnog in a large saucepan and set aside. In a large bowl, whisk together the egg, yolks, and pinch of salt until they are pale and fluffy. In a small bowl, whisk together starch and sugar and add it to the egg mixture, whisking as you go. Whisk the mixture until smooth and shiny, about 1 minute. Gently heat the eggnog over medium heat, stirring slowly to prevent it from scorching. Once it begins to bubble at the edges, temper the egg mixture with the hot eggnog by ladling the hot eggnog into the bowl in small additions and whisking vigorously as you go. Once the two mixtures are combined, pour the liquid back into the saucepan and whisk it over medium heat. It will thicken. Keep whisking. Once it starts to bubble, continue whisking vigorously for two minutes more. Scrape the pudding onto the prepared baking sheet and press plastic wrap directly on top. Allow the pudding to cool at room temperature for 30 minutes, then transfer it to the fridge to cool completely, for approximately 3 hours and up to one day.
  2. Place the gingersnaps and 1/2 teaspoon of salt in the bowl of a food processor fitted with a metal blade. Pulse to grind the cookies down to uniform crumbs, approximately 30 seconds. Add the melted butter and pulse for an additional 15 seconds. Scrape the mixture into a pie plate and using your fingers, press to shape the crumbs into a crust against the bottom and sides of the plate. Chill for 30 minutes and up to one day.
  3. When you are ready to serve: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and confectioner’s sugar. Whisk to medium peaks. Remove half of the whipped cream from the bowl and place it in a piping bag fitted with a fluted tip and chill. Add the chilled pudding to the bowl with the remaining cream and whisk until the pudding is smooth and creamy. Pour the pudding into the prepared pie shell and smooth the top with a spatula. Pipe the reserved cream onto the top of the pie. Grate fresh nutmeg over the top and serve immediately.

Source: http://www.seriouseats.com/recipes/2012/12/eggnog-cream-pie-recipe.html

Chicken Chowder with Potato, Bacon, and Corn

Ingredients

serves serves 6 to 8, active time 1 hour, total time 4 hours

  • 1 whole small chicken (about 3 pounds)
  • 3 medium onions, divided (1 halved, 2 finely chopped)
  • 4 stalks celery, divided (2 halved, 2 finely chopped)
  • 2 bay leaves
  • 10 black peppercorns
  • 8 sprigs thyme (4 left whole, leaves removed from 4 and chopped)
  • 2 teaspoons olive oil
  • 8 ounces bacon finely chopped
  • 1/3 cup all-purpose flour
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes (about 1 quart)
  • 2 cups fresh or frozen corn kernels
  • 1/2 cup heavy cream
  • Kosher salt and fresh ground black pepper
  • Handful chopped parsley

Procedures

  1. Place chicken in large Dutch oven. Add halved onion, halved celery stalks, bay leaves, peppercorns, and 4 sprigs thyme. Add just enough water to cover (about 3 quarts). Bring to boil over high heat, reduce to a bare simmer, cover, and cook until chicken is falling off the bone, about 1 hour.
  2. Carefully remove chicken from stock and set aside until cool enough to handle. Remove meat, then return bones to pot. Continue to simmer stock for 1 more hour. Meanwhile, shred chicken, place in a medium boil, add 1 ladle of stock, and refrigerate until ready to use.
  3. After 1 hour, strain stock and let sit 15 minutes. Skim fat from top, then measure. You should have about 6 to 7 cups. If more, gently simmer to reduce. If less, add water to reach at least 6 cups.
  4. In empty stockpot, heat oil and bacon over medium heat. Cook, stirring, until bacon is crispy and fat is rendered, about 10 minutes. Transfer bacon to paper towel-lined plate.
  5. Add chopped onions, chopped celery, and 1/2 teaspoon salt to pot. Cook over medium heat until vegetables are softened, 6 to 8 minutes. Add flour and cook until pale golden blond, about 1 minute. Whisk in stock in a thin steady stream until fully incorporated. Add potatoes and season to taste with salt and pepper. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes.
  6. Add corn and chopped thyme. Cook until corn is just tender, about 3 minutes. Stir in shredded chicken, bacon, and cream to heat through. Season to taste, sprinkle with parsley, and serve.

Source: http://www.seriouseats.com/recipes/2012/12/chicken-chowder-with-potato-bacon-and-corn-recipe.html?

Bacon & Broccoli Risotto

Ingredients:
6 cups chicken or vegetable stock
1/2 cup dry white wine
4 cups bite sized pieces of broccoli
1 small onion, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
1 1/2 tablespoons olive oil
3 slices thick cut bacon, cooked and cut into bite-sized pieces
1 tablespoon butter
zest one lemon
sea salt
freshly ground black pepper

Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and onion until lightly caramelized. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the broccoli to the rice.
Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, bacon and zest.

Bourbon Mashed Sweet Potatoes

Ingredients

  • 3 pounds garnet sweet potatoes, peeled and cut into 1 inch chunks
  • Salt
  • 3 to 4 Tbsp of bourbon whisky
  • 4 Tbsp butter (more or less to taste)
  • 4 Tbsp brown sugar (more or less to taste)
  • 2 teaspoons vanilla extract

Method

1 Place the sweet potato chunks in a large (5 quart) pot, cover with water.  Add a tablespoon of salt to the water. Bring to a boil.  Cook until tender, about 15 to 20 minutes.

2 Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir.  Mash with a potato masher until smooth.  Add more salt, bourbon, butter, and brown sugar to taste.

Yield: Serves 6-8 as a side dish.

Source: http://www.simplyrecipes.com/recipes/bourbon_mashed_sweet_potatoes