mixer

 1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1…

Beatty's Chocolate Cake (updated)

good semisweet chocolate,

½ pound (2 sticks) unsalted butter,

egg yolk,

vanilla extract

confectioners’ sugar

instant coffee granules,

Barefoot Contessa

Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

sugar

(2 sticks) unsalted butter, room temperature

salt

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

Peanut Butter–Banana Muffins recipe | Epicurious.com

wheat germ

baking soda

bananas (about 3 medium)

honey

peanut butter

eggs

vegetable oil

(packed) dark brown sugar

Homemade Butter and Buttermilk recipe | Epicurious.com

heavy cream,

fine sea salt

Special equipment: 5-quart stand mixer (or larger)

Lemon Meringue Pie recipe | Epicurious.com

recipe Pastry Dough

rice

cornstarch

water

milk

unsalted butter

lemon juice

lemon zest

cream of tartar

Chocolate Puddings with Orange Whipped Cream recipe | Epicurious.com

whole milk, divided

chocolate chocolate chips

Grand Marnier or other orange liqueur

orange peel

tip:

My favorite sausage from the Culinary Communion charcuterie class.  Delicious!  Recipe courtesy of Gabriel Claycamp, posted with permission.  Makes approximately 10 pounds sausage.

Green Chile Chicken Sausage - Culinary Communion

lbs boneless chicken thighs, cubed

lbs pork fatback,

chili powder

cumin

sweet spanish paprika

oregano

basil

onion powder

garlic cloves,

Tabasco sauce

jalapenos, seeded and minced

hog casing, 21 feet,

Process:  toss the cubed chicken and fatback with the combined seasonings.  Chill well.  Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.

Combine:  mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water.  Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.

Test:  panfry a test patty.  Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.

Cooking:  the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.  (We usually vacuum pack and freeze ours.).

Notes:  we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine.  :)  We have also substituted Anaheim peppers for the poblanos when we couldn’t get poblanos, and have omitted the jalapenos at times, as well.  It all depends on who we’re making the sausages for and their individual tastes.

We cut the recipe in half to make 5 lbs.  Instead of putting them in the casings, I rolled them in the shape of a large link sausage and flash froze them, then froze them together in a lg. ziploc baggie.  I look forward to using them in some jambalaya I plan to make soon.  The flavor of the sausage is wonderful and it really isn't hard to make and goes pretty quickly once you get everything together.   We will enjoy these many times to come!

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

Anginetti (Italian Lemon Drop Cookies)

vegetable shortening

lemon extract

all-purpose flour

baking powder

confectioners' sugar

For cookies, cream together sugar and shortening.

Add eggs and lemon extract and beat well.

Add flour, baking powder and salt; Mix well.

With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.

Bake for about 12-15 minutes, or until firm and lightly brown.

Remove cookies from cookie sheet and allow to cool completely on wire racks.

For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.

Frost the tops of each cookie with a metal spatula.

~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

I remember having these little cookies as a child. I was looking forward to making these but was afraid that I wouldn't find a recipe that reflected my memories. I tried this one and it was perfect. What a delightful cookie. My husband who really isn't a lemon fan even loves them! <br/>I made some changes to the recipe. Since I did not have vegetable shortening, I used butter instead and they came out just fine. :)<br/>I also love how these can be classified as a low fat cookie (in my opinion). They don't require much fat at all and you get 24 decent sized treats! <br/>These are much better than bakery Anginetti and so easy to make! Thanks for reading!

I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.

White Chocolate Chip Cranberry Oatmeal Cookies

brown sugar

butter, softened

cinnamon

oats (not instant)

cranberries

white chocolate chips

In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.

Add in egg and vanilla extract and mix until combined.

Add the cinnamon, baking soda, salt and flour and mix well.

Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375&deg; for 10-12 minutes, just until the edges are lightly golden.

Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Fabulous cookie! I'm giving this a 4-star because of all the changes I made from reading the reviews. Changes: I soaked the dried cranberries in hot water for about 10 minutes, cut the white sugar back to 1/2 cup, added an extra egg yolk, and baked @ 350* for 11 minutes. Mine were probably bigger than suggested in the directions, so I got only 20 cookies from the batch. We like 'em big! Thanks for sharing!

Make and share this Vanilla Pound Cake recipe from Food.com.

Vanilla Pound Cake

vanilla

flour

buttermilk

Mix sugar, butter, eggs and vanilla in large bowl.

On low, add flour and baking powder alternately with buttermilk.

Make sure you end with the dry ingredients.

Spoon batter into greased and floured 10 inch tube pan.

Bake for 65-75 minutes, until a pick comes out clean.

Cool for 15 minutes; invert onto cake plate.

Obviously in my last review, I had too much rum to spell correctly.  It is WONDERFUL, not wonderfl.
Do try this with sour cream in lieu of the milk.  It is divine.  Also, make sure to sift the flour before you mix.  It makes all the difference.

Sweet potato gives these waffles a nice golden peach color and wonderful flavour.  They are crispy on the outside and soft in the inside. Sweet potatoes provide almost half the recommened daily allowance of Vitamin C and two to five times the recommened amount of Beta Carotene!

Sweet Potato Waffles

whole wheat flour

clove

eggs, seperated

sweet potato

orange rind

In large bowl, mix together flour, baking powder and spices.

In seperate bowl, whisk together egg yolks, milk, sweet potato, oil and orange rind.

Pour wet ingredients over dry ingredients, stir together until just moistened.

In a bowl with electric mixer, beat egg whites until soft peaks form; add sugar, beat until stiff peaks form.

Fold into batter; pour batter onto a heated nonstick lightly greased waffle iron.

Cook until golden brown until waffle iron stops steaming, about 5 minutes.

NOTE: These waffles freeze well; After freezing, just microwave them for about 30 seconds and pop them briefly into the toaster.

I just got a new Belgium waffle maker and went in search of some recipes to try it out. I printed off five (out of over 900 posted here!). My husband said this one sounded the most interesting, so I tried it first. Yummmm! And they're a healthy version too. If you are used to using a boxed mix, this may seem like a lot of work. But it goes together pretty quick and is well worth the effort. Thanks so much for sharing. This one goes in my best loved file!

Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child.

Betty'S Easy Meringue Cookies (2 Ingredients)

Betty's Easy Meringue Cookies (2 Ingredients)

Gradually add sugar and keep beating until mixture forms peaks.

Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.

Place in preheated 225 degree oven on the middle rack and bake for 30 minutes.  Check to see if the center of the cookie is dry for doneness.

If dry, remove from oven and bang sheet- the cookies should jump off the sheet!

Instead of using granulated sugar, I used the same amount of powdered sugar and the cookies came out even better

I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you!

Ultimate Chocolate Sugar Cookies

cocoa powder

unsalted butter, softened

espresso powder,

bittersweet chocolate, melted

egg white,

nonpareils crystal sugar

nuts

heavy cream

corn syrup

chocolate

dark Jamaican rum (optional)

hot water, if needed

Sift together the flour, cocoa, and salt.  Set aside.

In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color.  Add the sugar in a steady stream, and beat until thoroughly combined.

Scrape down sides of  bowl as needed, then mix in  melted chocolate.

Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.

Remove dough from bowl and divide into quarters.

Form each quarter into a 4&quot; disk and wrap in plastic,  refrigerate for 30-40 minutes or until firm enough to roll.

You should be able to leave an imprint when you press dough.

Position rack in center of oven and preheat to 350&deg;F.

Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16&quot; thick.

Using a 2 1/2&quot; round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.

Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.

Bake cookies, one sheet at a time, for 9-10 minutes.

Transfer cookies to a wire rack while still warm, and cool completely.

Break chocolate into 1&quot; pieces and place into bowl of a food processor.

Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.

In a small saucepan, heat  heavy cream and corn syrup on low heat until it comes to a gentle boil.

Immediately pour hot cream over chopped chocolate.

Let it stand for about 1 minute, then stir  chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.

If surface is oily, stir in 1/2 to 1 teaspoon of hot water.

Glaze should thicken as it stands, but remain pourable.

If  ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.

Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.

These may be the most elegant cookies I've ever made!  Even though I struggle with cutouts I decided to make snowflakes.  The dough was a little difficult to work with for me but I managed okay without to many temper tantrums.   :)  The ganache absolutely puts these over the top.  I put the ganache in a storage bag and just snipped the tiniest tip of the corner to make a beautiful and thin striped ganache over each and every corner of my snowflakes.  They turned out beautifully.  Thank you!

Chocolate Hazelnut Cake With Praline Chocolate Crunch Recipe | Epicurious.Com

hazelnuts,

dark chocolate (do not exceed 72% cacao), chopped

puffed rice cereal or crushed cornflakes

Unsalted butter (for parchment paper)

natural unsweetened cocoa powder

sugar, divided

brandy liqueur

hazelnut butter (or ground roasted hazelnuts)

kosher salt

(1 1/2 sticks) unsalted butter, room temperature

hazelnut praline paste (reserved from praline chocolate crunch)

unsalted butter, room temperature, cubed

heavy cream, divided

Chocolate Glazeepi:recipelink

hazelnuts

This recipe has been in my husband's Norweigan side of the family for generations.  It was passed on from his great grandmother to his grandmother and so on.  I noticed two recipes already posted in Recipezaar (julekake), but this one is prepared a bit different.  It's a very dry fruit bread.  Definitely used for dunking in your coffee or slathered with butter.  I am not a big fan of it, but I make it at Christmastime for my husband as he adores it.

Yulekake - Norwegian Christmas Bread

citron

golden raisins

raisins

water (approximately)

(1/4 ounce) packages each dry yeast

scalded 2% low-fat milk or 2 cups whole milk

salted butter

in a heatproof bowl, put all raisins together and cover with approximately 5 cups of boiling water to soften.  set aside.

mix the 2 packages of dry yeast with 1/2 cup of warm water.  mix well and let sit.

boil 2 cups of milk until scalded.  turn down heat to medium and add the 3/4 cup of butter until melted.  remove from heat and set aside.

in a large bowl measure 3/4 cup granulated sugar, 1 teaspoon salt, and 1/4 of the container of cardamom.  mix well.

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