Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies (Adapted from Brown Eyed Baker)

For the base

16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
2 cups packed brown sugar
1/2 to 1 teaspoon instant espresso powder
1/2 teaspoon salt
4 large eggs, at room temperature
2 teaspoons vanilla
4 ounces finely chopped unsweetened chocolate, melted and cooled slightly
1 cup all-purpose flour

For the cookie dough

12 tablespoons (3/4 cup or 1 1/2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
3 tablespoons milk, at room temperature
2 teaspoons vanilla
1 1/2 cups all-purpose flour
8 ounces chopped bittersweet chocolate (small pieces)

To prepare the base

Preheat oven to 325 degrees.

In a large mixing bowl, beat together butter, sugar and espresso powder until smooth and creamy. Mix in eggs, one at a time, beating until combined after each. Mix in vanilla and melted chocolate until completely combined. Add flour, stirring just until combined.

Pour mixture into a 9" x 13" baking pan coated with cooking spray, smoothing the top with an offset spatula. Place pan into the oven and bake until a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 24 to 28 minutes. Remove and place pan on a wire rack to cool completely.

To prepare cookie dough

In a large mixing bowl, beat together butter, sugars and salt until smooth, creamy and the mixture has lightened in color, about 4 to 6 minutes. Be sure to stop and scrape down the bowl every couple of minutes. Beat in milk and vanilla until combined. Add flour, stirring just moistened - fold in chopped chocolate.

Drop dollops of cookie dough all over the top of the cooled brownies, spreading to cover the top in an even layer. Place pan into the refrigerator and chill until the cookie dough is firm before cutting.

Makes about 32.

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Tarantula Cookies

Tarantula Cookies (Adapted from Rachael Ray Magazine)

2 cup all-purpose flour
2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
16 ounce bag thin pretzel sticks (you won't use them all)
24 ounces bittersweet chocolate chips
2 tablespoons canola oil
chocolate sprinkles
small red candies (Red Hots)

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cocoa powder, baking powder, salt and baking soda

In a large mixing bowl, beat together butter and sugars until smooth and creamy. Mix in egg and vanilla until thoroughly combined. Gradually mix in dry ingredients until the dough is stiff and smooth.

Evenly divide the dough into 24 potions, rolling each into a ball or rounded rectangle - place 9 pieces of dough to a silpat or parchment lined baking sheet and press 4 pretzel sticks firmly into each side of the dough balls. If you find the sticks seem too long, break off about 1/4" from one side before placing them into the dough.

Place into the oven and bake until the cookies are just firm to the touch and the tops show a small crack or two - about 10 to 13 minutes. Remove and allow to cool for 5 minutes before gently transferring the cookies to wire racks to cool completely.

In a large microwave-safe container, melt chocolate chips and oil on medium power, stirring every 30 seconds until smooth. Place one baked and cooled cookie onto a large fork and while holding it over the bowl of melted chocolate, use a spoon or small scoop to cover the top of the cookie and pretzel legs entirely with chocolate, gently tapping off the excess.

Transfer coated cookie to a wire rack set over a baking sheet to collect any drips - repeat process to coat 3 or 4 cookies. Sprinkle cookies with the chocolate sprinkles and press 2 red candies onto each for eyes. This way the chocolate has a chance to set slightly so the sprinkles and candies won't slide right off. Repeat process to coat every cookie.

Set cookies aside for several hours to set.

Makes 24.

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Roasted Broccoli and Farro Salad with Feta

Roasted Broccoli and Farro Salad with Feta (Adapted from Fine Cooking)

3/4 cup dry farro
1 pound broccoli
3 tablespoons extra-virgin olive oil, divided
salt and fresh ground black pepper
1/2 cup crumbled feta cheese
2 scallions, thinly sliced
pinch crushed red pepper
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar, plus additional if needed

Preheat oven to 400 degrees.

In a large saucepan of boiling, salted water, add farro and cook until tender, roughly 20 to 30 minutes if using "pearled" farro, or 45 to 50 minutes if using "whole" farro. Drain well and place cooked farro into a large bowl.

While the farro cooks, chop broccoli florets into bite-sized pieces. Peel stem lengthwise, then cut crosswise into 1/4" thick slices. On a large baking sheet, add florets and sliced stem pieces - drizzle with 2 tablespoons olive oil and season with salt and fresh ground black pepper. Toss to coat, then place into the oven and roast until tender and browned in spots, about 20 minutes.

Slide cooked broccoli into the bowl with the farro, followed by the feta, scallions, crushed red pepper and parsley. Sprinkle mixture with vinegar - toss to coat, then season with salt and pepper to taste. Drizzle with remaining tablespoon of olive oil, then toss again. Before serving, taste once more and add additional vinegar, if needed.

Makes about 4 servings.

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Coconut Thumbprint Cookies with Salted Caramel

Coconut Thumbprint Cookies with Salted Caramel
       
24 tablespoons (1 1/2 cups or 3 sticks) unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 teaspoon coarse salt
2 large eggs
12 ounces sweetened flaked coconut
12 ounces soft caramel candies (about 44 - like Kraft caramels)
6 tablespoons heavy cream
Fleur de Sel salt

Preheat oven to 350 degrees.

In a large mixing bowl, beat together butter and sugar until smooth and combined. Mix in vanilla. Gradually mix in flour and coarse salt, mixing to combine.

Divide and roll dough out into 54 1 1/4" balls.

In a shallow bowl, beat eggs to combine.

Spread coconut over a large shallow dish.

Dip each cookie ball in beaten egg, then roll in coconut. Place balls on parchment-lined baking sheets - press an indentation into each with your thumb.

Place into the oven and bake for 10 minutes, then remove sheets from oven, and re-press indentations. Rotate pans and place them back into the oven - bake cookies until golden, about 9 to 10 minutes more. Remove and transfer cookies to a wire rack to cool completely.

In a small saucepan, add caramels and heavy cream. Place over low heat - cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon caramel into the thumbprints in the center of the baked cookies, then lightly sprinkle with Fleur de Sel salt. If caramel begins to harden or is hard to work with, gently rewarm.

Peanut Butter-Pretzel Shortbread Bars

Peanut Butter-Pretzel Shortbread Bars (Adapted from Martha Stewart)

3 1/4 cups salted miniature pretzels twists, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla
heaping 1/4 cup (about 2 ounces) peanut butter chips

Preheat oven to 325 degrees.

Place 1 3/4 cups pretzels into a food processor - pulse until powdery. Scoop out 1/2 cup of the powder and place it into a medium bowl, then reserve any remaining for another use (ice cream topper perhaps?) Add flour, baking powder and salt into the pretzel powder, whisking to combine.

Place remaining 1 1/2 cups pretzels into the food processor - pulse until coarsely chopped.

In a large mixing bowl, beat together butter and sugars until very smooth, pale and fluffy, about 4 to 5 minutes, stopping to scrape down the sides and beater once or twice. Mix in egg yolk and vanilla. Stir in dry ingredients until combined - mix in 1/2 cup of the coarsely chopped pretzels.

Scoop dough into a 4 1/4" x 13 1/2" fluted tart pan with a removable bottom coated with nonstick spray. Press mixture down to form an even layer - scatter about 1/4 cup of the coarsely chopped pretzels on top of the dough, pressing them down lightly to adhere. Feel free to snack on any remaining chopped pretzels!

Place pan into the oven and bake until the shortbread is firm to the touch in the center and lightly golden around the edges, about 25 to 30 minutes. Remove from the oven and place pan on a wire rack to cool for 1 hour. Remove from the pan and use a serrated knife to slice the shortbread into 1/2" wide rectangles.

Makes about 24 rectangles.

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Savory Fig and Goat Cheese Tart with Arugula

Savory Fig and Goat Cheese Tart with Arugula (Adapted from Whole Foods)

1/2 cup Marcona almonds
3/4 cup all-purpose flour, divided
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons honey
1/3 cup fig jam
3 ounces fresh goat cheese, crumbled
2 cups packed baby arugula
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
salt and fresh ground black pepper

In a food processor, process almonds and 1/4 cup of the flour until the nuts are finely ground. Add remaining flour and pulse until blended. Scatter butter pieces over the flour mixture and pulse until blended. Drizzle honey over the top of the flour mixture, then pulse until the mixture forms clumps of dough, stopping to scrap down the sides of the bowl as needed.

Preheat oven to 375.

Scoop dough out of the bowl and place it into a 13.75" x 4.25" rectangular tart pan, with removable bottom, coated with cooking spray. Press dough evenly over the bottom and up the sides of the pan. Place pan onto a baking sheet, then set into the freezer until the dough is firm to the touch, about 15 minuets.

Place pan into the oven and bake until lightly browned, about 12 to 16 minutes. Gently spread fig jam over the bottom of the crust - scatter crumbled goat cheese over the top, then place back into the oven and bake until the crust is golden brown and goat cheese has softened, about 6 to 10 minutes. Remove and allow tart to cool slightly.

In a medium bowl, toss together arugula, vinegar and olive oil - season with salt and fresh ground black pepper. Top tart with arugula mixture to serve.

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Savory Chicken Pocket Pies

Savory Chicken Pocket Pies (Adapted from Lucinda Scala Quinn)

For the dough

8 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/4 cup heavy cream
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon coarse salt

For the filling

2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 ounce (about 1/4 cup) fresh grated Parmesan cheese
1 heaping cup shredded cooked chicken meat
1 large egg
1 tablespoon water

To prepare the dough

In a food processor, add butter, cream cheese and cream - process until smooth and combined. Add flour and salt - pulse mixture just until combined. Scoop mixture out onto a lightly floured surface and use your hands to finishing bringing the dough together. Evenly divide dough into 2 pieces, then flatten each into a disk - cover both with plastic wrap and chill for at least 30 minutes.

To prepare the filling

In a medium skillet, melt butter over medium-high. Stir in onion, celery and carrots - season with salt, then cook until the vegetables begin to soften, about 3 to 4 minutes. Stir in flour and cook for 1 minute. Add chicken broth - cook, stirring, until the mixture thickens, about 2 minutes. Stir in cooked chicken and Parmesan cheese - remove from the heat and scoop mixture into a bowl. Place into the refrigerator to quickly cool down.

Preheat oven to 375 degrees.

Remove dough from the refrigerator. On a lightly floured surface, roll out each piece to a large circle. Using a bowl, about 5" across, cut out as many circles as you can. Gather all dough scraps, reroll and cut out as many circles as you can once more.

Remove chilled filling from the refrigerator and place roughly 1/4 cup of the filling on one side of a dough circle. Lightly wet the edges of the dough with the water, then fold the unfilled side over to form a half circle - seal the edges together with a fork. Repeat process until all the filling and dough circles have been used.

Place the assembled pies onto a large baking sheet lined with parchment paper. Place into the refrigerator and chill for 10 to 15 minutes.

In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash.

Remove pan from the refrigerator and prick the top of each pie twice with a fork. Brush the egg wash over each individual pie. Place pan into the oven and bake until golden brown, about 18 to 25 minutes. Remove and let cool 5 minutes before serving.

Makes about 10 pies.

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Spinach-and-Egg Noodle Casserole

Spinach-and-Egg Noodle Casserole (Adapted from Rachael Ray)

12 ounces dry extra-wide egg noodles
1 tablespoon extra virgin olive oil
3/4 cup finely chopped onion
3 garlic cloves, minced
20 ounces frozen chopped organic spinach, thawed and squeezed dry
salt and pepper
3 tablespoons butter
2 rounded tablespoons flour
2 cups milk
pinch fresh grated nutmeg
2 egg yolks
1 cup panko breadcrumbs
3 ounces (about 3/4 cup) shredded Gruyère cheese
2 ounces (about 3/4 cup) fresh grated Parmigiano Reggiano

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the noodles to the pot off heat.

Preheat broiler with rack placed in the center of the oven.

Meanwhile, in a large skillet, heat oil over medium. Add onion and cook until softened, about 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1minute. Add spinach, breaking it apart, and stir to combine and heat through - season with salt and fresh ground black pepper. Scoop mixture into the drained noodles and set aside. Wipe out skillet.

Add butter into the skillet and melt over medium. Whisk in flour and cook for 1 minute. Gradually whisk in the milk - season with salt, fresh ground black pepper and nutmeg. Bring mixture to a simmer and cook until thickened, about 5 minutes.

In a medium bowl, whisk together egg yolks - slowly whisk in a little of the hot milk sauce, then whisk mixture back into the skillet. Reduce heat to the lowest setting.

In another medium bowl, toss together panko, Gruyère and Parmigiano-Reggiano.

Pour sauce into the pot with the noodles and spinach mixture, stirring until well coated. Evenly divide mixture between six individual serving dishes lightly coated with nonstick spray. Sprinkle the panko and cheese mixture evenly over the tops of each portion. Place into the oven and broil until the pasta has heated through and the top has browned, about 4 to 6 minutes.

Makes 6 servings.

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Ancho-Chipotle Turkey Chili

Ancho-Chipotle Turkey Chili (Adapted from Rachael Ray)

4 to 5 medium dried ancho chiles, stem and seeds removed
4 cups chicken stock
3 to 4 ounces Applewood smoked bacon, chopped
1 pound ground turkey
salt and fresh ground black pepper
1 cup onion, chopped
4 garlic cloves, chopped
2 tablespoons finely chopped seeded chipotle in adobo sauce
1 heaping tablespoon smoked sweet paprika
1 heaping teaspoon cumin
1 teaspoon ground coriander
2 teaspoons unsweetened cocoa powder
2 pinches cinnamon
1/4 cup tomato paste
12 ounce bottle Mexican-style beer
15 to 16 ounce can red kidney beans
favorite chili condiments, for topping

In a medium saucepan, add anchos and chicken stock - bring to a low boil, then reduce to low and allow to gently simmer until the chiles have reconstituted.

Meanwhile, in a large Dutch oven, add bacon and cook over medium-high until browned and crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain - remove all but one or two tablespoons of the leftover bacon fat.

Add turkey and cook, stirring occasionally, until browned and crumbled. Season with salt and fresh ground black pepper. Stir in onions, chipotle in adobo, paprika, cumin, coriander, cocoa powder and cinnamon - cook, stirring, until the onion has softened, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook, stirring, for 1 to 2 minutes. Stir in beer to scrape up any bits stuck to the bottom of the pan.

When the chiles have softened, puree the mixture together. Pour puree into the chili, then stir in reserved bacon and beans. Allow mixture to simmer over low heat until thickened, about 20 to 30 minutes. Serve with your favorite chili condiments on top.

Makes about 6 servings.

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Killer Kahlua Brownies

Killer Kahlua Brownies (Adapted from Cookie Madness and Dying for Chocolate)

6 tablespoons unsalted butter, melted and divided
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
2 tablespoons boiling water
2 tablespoons Kahlua
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
2/3 cups all-purpose flour
1/4 teaspoon salt
2 ounces (about 1/3 cup) white chocolate chips
6 ounces (about 1 cup) bittersweet chocolate chips

Preheat oven to 350 degrees.

In a large mixing bowl, stir together cocoa and baking soda - whisk in 3 tablespoons butter, whisk in boiling water and Kahlua. Whisk in sugar, egg and remaining butter until smooth and combined.

Add flour and salt into the bowl, stirring just until combined. Fold in white and bittersweet chocolate chips. Scoop batter into an 8" square baking pan coated with cooking spray, then spread the top smooth with an off-set spatula. Place into the oven and bake until the brownies begin to pull away from sides of pan or a toothpick placed in between the center and the edge comes out with a few moist, fudgy crumbs attached, about 26 to 30 minutes. Remove and allow brownies to cool completely before cutting.

Makes about 9 to 12 brownies.

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Pork with Pomegranate Pan Sauce

Pork with Pomegranate Pan Sauce (Adapted from CL)

3/4 teaspoon cumin
3/4 teaspoon salt
1/2 teaspoon granulated garlic
1/4 to 1/2 teaspoon fresh ground black pepper
4 4-ounce boneless center-cut pork loin chops
1 tablespoon olive oil
1/3 cup finely chopped shallots
3/4 cup pomegranate juice
1 tablespoon sugar
1 tablespoon balsamic vinegar

In a small bowl, stir together cumin, salt, garlic powder and pepper. Sprinkle seasoning over both sides of the pork.

In a large skillet, heat oil over medium-high. Add pork and cook, turning once, until cooked through (about 145 to 150 degrees if tested with a meat thermometer), about 3 to 4 minutes per side. Transfer pork to a plate and cover to keep warm. Add shallots to pan - cook, stirring, for 1 minute. Stir in juice, sugar and vinegar - bring to a boil and cook until slightly thickened, about 3 to 5 minutes. Serve pork with sauce.

Makes 4 servings.

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Mini Cheesecake Tarts

Mini Cheesecake Tarts (Adapted from King Arthur Flour)

For the crust

1 cup all-purpose flour
1/3 cup almond flour
2 tablespoons packed brown sugar
1/4 teaspoon salt
6 tablespoons unsalted cold butter, cut into cubes

For the batter

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons sour cream
1 large egg
1 teaspoon vanilla
pinch salt

For the toppings, if desired

raspberry jam, warmed
fresh raspberries

To prepare the crust

Preheat oven to 425 degrees.

In a medium bowl, whisk together flour, almond flour, sugar and salt. Using your fingers, work in butter cubes until the mixture resembles coarse sand. If you find the mixture is too dry or won't hold together when squeezed, sprinkle in a teaspoon or two of water.

Evenly divide crumb mixture between the wells of mini cheesecake pan lightly coated with nonstick spray - press crumbs firmly to the bottoms and about 1/2" up the sides. Place pan into the oven and bake until set and lightly golden around the edges, about 8 to 10 minutes. Remove from the oven and allow to cool.

Reduce oven temperature to 325 degrees.

To prepare the batter

In a large mixing bowl, beat together cream cheese and sugar until smooth. Mix in the sour cream, egg, vanilla and salt until smooth and combined. Evenly divide the mixture between the crusts, using about 2 tablespoons of batter in each one.

Place pan into the oven and bake until just set, about 17 to 20 minutes. Remove and place pan on a wire rack to cool for 30 minutes. Remove cheesecakes from the pan and allow to cool. Place cheesecakes into the refrigerator to chill for a few hours before serving.

If desired, top each with a dollop of warmed raspberry jam and fresh raspberries to serve.

Makes 12 individual cheesecake tarts.

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Pasta e Fagioli

Pasta e Fagioli (Adapted from Everyday Food)

1 tablespoon extra-virgin olive oil
3 celery stalks, diced
2 medium carrots, diced
1/2 cup diced onion
2 garlic cloves, minced
salt and fresh ground black pepper
1 sprig oregano
28 ounce can diced fire-roasted tomatoes
2 1/2 cups vegetable broth
1 Parmesan cheese rind
1 cup dry ditalini pasta
16 ounce can chickpeas, rinsed and drained
fresh grated Parmesan cheese, for serving

In a Dutch oven, heat oil over medium. Stir in celery, carrots and onion - season with salt and pepper and cook, stirring occasionally, until the vegetables are soft, about 7 to 9 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add oregano, tomatoes, broth and Parmesan rind into the pot - increase heat to high and allow mixture to simmer rapidly until liquid thickens slightly, about 5 minutes.

Stir in pasta and cook, partially covered, until tender, about 9 to 14 minutes. Add beans - cook until warmed through, about 3 minutes. Just before serving, remove cheese rind. Sprinkle each plated portion with Parmesan cheese to finish.

Makes about 4 servings.

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Sausage, Egg and Asparagus Pizza

Sausage, Egg and Asparagus Pizza (Adapted from Eating Well)

cornmeal, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 teaspoons olive oil, divided
2 links sweet Italian turkey sausage, casings removed
3/4 cup sliced shallots
16 ounces (1 pound) asparagus, trimmed and sliced into 2" pieces
4 large eggs
salt and fresh ground black pepper
2 ounces (about 1/2 cup) shredded Fontina cheese
2 ounces (about 1/2 cup) shredded sharp white cheddar cheese

Preheat oven to 500 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Crimp edges of dough with fingers to form a 1/2" rim around the outside of the dough. Slide crust onto the stone and cook until the bottom is lightly golden, about 7 to 9 minutes. Carefully remove from the oven and place crust onto a wire rack.

Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Add sausage and cook, stirring to crumble, until sausage has cooked through and is lightly browned, about 7 to 9 minutes. Transfer sausage to a plate and add remaining teaspoon oil - stir in shallots and cook, stirring often, until they just begin to brown, about 2 minutes. Stir in asparagus and cook until it begins to soften, about 2 to 3 minutes more.

Spread the cooked vegetable mixture over the crust and scatter the sausage over the top.

In a medium bowl, whisk together eggs - season with salt and fresh ground black pepper. Slowly pour beaten eggs over the vegetables, trying to not let any run off the crust. Scatter both cheeses over the pizza. Slide pizza back onto the stone and bake until the eggs are set and the cheese has melted, about 8 to 10 minutes. Remove from the oven and let cool slightly before serving.

Makes about 4 servings.

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Lavender and Cherry Cornmeal Cookies

Lavender and Cherry Cornmeal Cookies (Adapted from The Italian Baker via David Lebovitz)

For the cherry mixture

3/4 cup dried cherries
2 tablespoons all-purpose flour

For the dough

1 1/2 cups all-purpose flour
1 cup dry (coarse) polenta
2 teaspoons baking powder
2 teaspoons dried lavender blossoms
3/4 teaspoon salt
11 tablespoons (5 1/2 ounces) unsalted butter, softened
1/2 cup plus 1 1/2 tablespoons granulated sugar
2 large eggs
3/4 teaspoon vanilla

To prepare cherry mixture

Finely chop dried cherries, then toss them together with 2 tablespoon flour in a small bowl

To prepare dough

In a medium bowl, whisk together flour, polenta, baking powder, lavender and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add dry ingredients and mix just until combined - stir in the cherry mixture.

Divide dough in half, then shape each into a 7" x 2 3/4" rectangle, roughly 1 1/4" thick. Wrap well in plastic wrap, then store in the freezer until ready to bake.

When ready to make cookies, preheat oven to 325 degrees.

Working with one dough rectangle at a time, slice the cookies into 1/4" thick slices and place them onto parchment-lined baking sheets. If the dough is too firm to slice well, let the rectangle sit out for a few minutes to soften slightly.

Place baking sheets into the oven and bake, rotating the sheets halfway through, until the cookies are a very light brown on top, about 10 to 12 minutes. Remove and place sheets onto a wire rack to cool for two minutes before transferring cookies to another wire rack to cool completely.

Makes several dozen cookies.

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Asian Turkey Meatballs with Carrot Rice

Asian Turkey Meatballs with Carrot Rice (Adapted from Everyday Food)

1 cup dry brown basmati rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
3 tablespoons chicken broth or water
1 1/2 pounds ground turkey
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon plus 1 teaspoon Sriracha
1 tablespoon plus 1 teaspoon granulated sugar
1 large garlic clove, minced
1 1/2 teaspoons salt
1 tablespoon canola oil
lime wedges, for serving

In a large pot of boiling, salted water, stir in rice and boil, uncovered, for about 26 to 30 minutes (26 minutes yields rice that is firm and chewy while at 30 the rice is still chewy, just a bit more soft and tender). Drain the water away, then immediately place rice back into the hot pot (off the heat) and sprinkle the shredded carrots on top. Tightly cover the pot and allow to steam for 10 minutes.

Meanwhile, preheat oven to 450 degrees.

In a medium bowl, stir together breadcrumbs and 3 tablespoons broth or water. Allow to stand for 5 minutes. Add turkey, the whites from the scallions, cilantro, fish sauce, Sriracha, sugar, garlic and 1 1/2 teaspoons salt. Using a light hand, gently mix the ingredients to combine, then divide the mixture into 12 meatballs.

In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Brown half the meatballs on all sides (this should take about 7 to 10 minutes). Transfer meatballs to a rimmed baking sheet and set aside. Repeat process with remaining oil and meatballs. Place baking sheet into the oven and allow meatballs to bake until cooked through, about 10 minutes. Serve meatballs over rice and a sprinkling of scallion greens on top - add a wedge of lime to each portion to squeeze over.

Makes about 4 servings.

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Apricot Cheesecake Bars

Apricot Cheesecake Bars (adapted from Everyday Food)

For the crust

18 graham crackers
2 tablespoons granulated sugar
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, melted

For the apricot topping

10 ounces apricots (about 4 medium), halved, pitted and cut into eighths
1/4 cup granulated sugar
pinch salt
1 tablespoon fresh lemon juice
1 tablespoon water

For the cheesecake filling

16 ounces cream cheese, softened
1/2 cup sour cream, at room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs, at room temperature and lightly beaten

To prepare the crust

Preheat oven to 350 degrees.

In a small saucepan, melt butter over medium - continue to cook, stirring constantly, until the butter releases a nutty aroma and starts to turn golden, about 5 to 8 minutes. Remove from the heat and set aside.

Place graham crackers, sugar and salt in a food processor and pulse until fine crumbs form. Drizzle in butter and pulse just until crumbs are evenly moistened.

Scoop mixture out into a 9" x 13" baking pan coated with nonstick spray - press crumbs evenly over the bottom to form the crust. Place pan into the oven and bake until the crust is firm, about 15 minutes. Remove and place on a wire rack to cool. Reduce oven heat to 325 degrees and wipe out processor with a paper towel.

To prepare apricot topping

In a small saucepan, add apricots, 1/4 cup sugar and pinch of salt - bring to a boil over medium-high, stirring, until sugar dissolves. Reduce heat to a simmer and cook, stirring frequently, until mixture is shiny, about 8 to 10 minutes. Pour mixture into the food processor and add lemon juice and water - process until smooth.

To prepare cheesecake filling

In a large mixing bowl, beat together cream cheese and sour cream until smooth. Add sugar, vanilla and salt, beating until smooth. Add eggs, one at a time, mixing just to combine after each. Scrape down the bowl once or twice during this process. Pour mixture into the cooled crust and spread evenly with an off-set spatula.

Drop small dollops of the apricot mixture over the filling. Gently swirl puree into the filling using a thin-bladed knife. Place pan into the oven and bake just until the filling is set, about 25 minutes. Remove from the oven and place pan on a wire rack to cool. Transfer pan into the refrigerator and chill for at least 2 hours before cutting into squares.

Makes about 24 servings.

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Ginger-Lemon Bars

Ginger-Lemon Bars (Adapted from Nick Malgieri)

For the dough

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter
1 large egg
1/4 cup finely chopped crystallized ginger
2 tablespoons honey
2 teaspoons freshly grated lemon zest

For the glaze

2 cups confectioners’ sugar
3 tablespoons fresh lemon juice
water, if needed to thin

To prepare the dough

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, sugar, ginger, baking powder and salt.

In a small saucepan, add butter and place over medium heat - cook just until melted. Immediately pour into the dry ingredients, mixing until the dough is combined. Mix in the egg, crystallized ginger, honey and zest, beating vigorously to make a smooth dough.

Scoop the dough into a 9" x 13" baking pan coated with nonstick spray, pressing it over the bottom to form an even layer. Place pan into the oven and bake until the top is firm to the touch and lightly golden, about 20 to 25 minutes.

To prepare the glaze

Meanwhile, as the bars bake, place confectioners' sugar and lemon juice in a medium bowl, stirring until smooth. If the glaze seems too thick to spread, stir in 1/2 teaspoon water at a time, until it becomes a spreadable consistency.

When the bars are done, remove the pan from the oven and place a cutting board directly on top of the pan - carefully invert the hot bars onto the board. Lift the pan away and immediately pour glaze over the bars, spreading it evenly on top. Cut into 2" bars to serve.

Makes about 24 bars.

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Black Forest Cookies

Black Forest Cookies (Adapted from Everyday Food)

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces chopped bittersweet chocolate
8 tablespoons (1/2 cup or 1 stick) unsalted butter, cubed into small pieces
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla
12 ounces semisweet chocolate chips or chunks
1 1/2 cups dried tart cherries

In a medium bowl, whisk together flour, cocoa, baking powder and salt.

In a large microwave-safe bowl, add bittersweet chocolate and cubed butter - heat in microwave using 50% power, stirring every 30 seconds, until melted and smooth. Whisk in sugars until combined. Add eggs and vanilla, whisking until smooth. Add dry ingredients and mix just until combined - fold in semisweet chocolate and dried cherries. Cover bowl and place into the refrigerator until the dough is firm, 30 to 45 minutes.

Meanwhile, preheat oven to 350 degrees.

Scoop out dough (about 2 level tablespoons worth per cookie) and drop onto parchment-lined baking sheets, spacing them 2 inches apart. Place into the oven and bake just until edges are firm, about 11 to 13 minutes - the cookies may look and feel a little underdone. Remove from the oven and allow cookies to cool for 4 to 5 minutes before transferring them to a wire rack to cool completely.

Makes about 32 cookies.

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Severed Finger Cookies

Severed Finger Cookies (Adapted from Rachael Ray)

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
1 cup confectioners’ sugar
1 large egg
1 teaspoon vanilla
1/4 teaspoon almond extract
sliced almonds
about 1/2 cup raspberry jam

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat butter until creamy and smooth. Mix in confectioners' sugar until well combined. Beat in egg, vanilla and almond extract. Add dry ingredients and mix until a smooth dough forms. Cover dough and place into the refrigerator to firm up for 30 minutes.

Using a tablespoon scoop worth of dough (work with 5 or 6 pieces at a time, keeping the rest of the dough chilled), roll dough into balls. Roll each piece back and forth with palms into a finger shape, about 3" long. Pinch dough roughly in the middle to form a knuckle, then transfer to a parchment or silpat lined baking sheet. Repeat process with remaining dough.

Using the back of a knife, score the finger cookies lightly in two or three places (making the knuckle shapes stand out, using two or three slits per), then stick a sliced almond on 1 end of each to create fingernails. Place baking sheets into the freezer for 15 to 20 minutes.

Preheat oven to 325 degrees.

When oven is heated, bake cookies until pale golden, about 18 to 22 minutes, rotating baking sheet halfway through. Remove from the oven and allow cookies to cook for 2 minutes before transferring them to wire racks. Allow to cool completely.

To finish, warm raspberry jam in a small pan on the stove or in a microwave-safe bowl just until softened and smooth. Dip the end of each cookie (opposite of the sliced almond) into the sauce.

Makes about 38 severed fingers.

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Sticky-Fingers Bars

Sticky-Fingers Bars (Adapted from The Pastry Queen)

For the crust

16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1 cup granulated sugar
1 tablespoon vanilla
pinch salt
2 cups all-purpose flour
1/2 cup salted peanuts, coarsely chopped
4 Snickers bars (2.07 ounces each)

For the filling

3 large eggs
1 1/4 cup granulated sugar
1/4 cup Lyle’s Golden Syrup (substitute light corn syrup, if desired)
2 tablespoons unsalted butter, melted
1 tablespoon vanilla
pinch salt

For the topping

1 cup creamy peanut butter
1 cup salted peanuts, coarsely chopped
3 ounces coarsely chopped bittersweet chocolate, melted

To prepare the crust

Preheat the oven to 375 degrees.

In a large mixing bowl, beat together butter, sugar, vanilla and salt until smooth and creamy. Add flour and peanuts, mixing just until combined. Scoop the dough into a 9" x 13" baking pan coated with nonstick spray - press dough down to form an even layer over the bottom of the pan.

Place pan into the oven and bake until the crust is golden, about 12 to 15 minutes. Remove and place pan on a wire rack to cool for 10 minutes.

Meanwhile, decrease oven temperature to 350 degrees.

Slice Snickers bars into 1/4" thick pieces. Arrange the top of the crust evenly with the sliced Snickers, leaving roughly 1/4" between the pieces of candy bars.

To prepare the filling

In a large bowl, whisk together eggs, sugar, syrup, butter, vanilla and salt. Pour mixture over the crust - place pan into the oven and bake until the center is set, about 25 to 30 minutes. Remove from the oven and place pan on a wire rack to cool for 20 minutes.

Drop dollops of the peanut butter over the top, then use an off-set spatula to spread it to an even layer. Scatter the top with the chopped peanuts. Randomly drizzle melted chocolate over the chopped peanuts. Place pan into the refrigerator and chill for at least 1 hour before cutting into bars.

Makes about 25 to 30 bars.

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Brown-Rice Veggie Burgers

Brown-Rice Veggie Burgers (Adapted from Food and Wine)

1 packed cup cooked brown rice, at room temperature, divided
2 ounces (about 1/2 cup) shredded Monterey Jack cheese
1 chipotle chile in adobo
1 teaspoon salt
1 large poblano chile, seeded and finely chopped
2 scallions, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup roasted and salted pepitas
olive or canola oil
buns or rolls and assorted toppings for serving

Place 3/4 cup rice, cheese, chipotle and salt into a food processor - pulse until slightly pasty. Add chopped poblano, scallions, peas and pepitas - pulse just until the vegetables are blended in and coarsely chopped.

Scoop mixture out into a bowl and knead in remaining rice. Using damped hands, divide mixture into four equal pieces, shaping each firmly into a 4" patty, roughly 3/4" thick. Place into the refrigerator and chill for 20 to 30 minutes.

Preheat grill pan. Brush one side of the patties with oil and place, oiled side down, into the grill pan - cook over medium heat until golden and crusty, about 5 minutes. Brush top side with oil, then carefully turn patty over and cook until heated through and golden, about 5 minutes more.

Serve on buns or rolls with your toppings of choice.

Makes 4 servings.

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Chocolate Chunk Cookies

Chocolate Chunk Cookies (Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe)

175 grams (about 1 1/4 cups) all-purpose flour
160 grams (about 1 cup) bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
150 grams (about 3/4 cup) granulated sugar
165 grams (about 3/4 cup) packed brown sugar
2 large eggs
3/4 teaspoon vanilla
255 grams (about 1 1/2 cup) chopped bittersweet chocolate or quality chocolate chips
70 grams (about 1/2 cup) chopped milk chocolate

In a medium bowl, whisk together all-purpose flour, bread flour, baking soda and salt.

In a large mixing bowl, beat butter and sugars together until very light and fluffy, scraping down the side of the bowl as needed - this should take a good five minutes. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla.

Toss bittersweet and milk chocolates into the dry ingredients - mix to coat. Add dry ingredients into the large mixing bowl and use a sturdy wooden spoon to mix until completely combined. Cover and place cookie dough into the refrigerator to chill for 24 hours.

When ready to bake, preheat oven to 350 degrees.

Scoop out about 1/4 cup worth of dough per cookie and roll each into a ball - place onto parchment or silpat-lined baking sheets two to three inches apart, then flatten each slightly.

Place into the oven and bake, rotating sheets halfway through, until the cookies are golden brown around the edges, yet the center is still slightly soft, about 14 to 17 minutes. Remove and place baking sheets onto a wire rack and allow cookies to cool (still on the baking sheet) for 5 to 10 minutes. Transfer cookies to the rack and allow to cool completely.

Makes about 24 large cookies.

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S'Mores Popcorn Balls

S'Mores Popcorn Balls (Adapted from Canadian Living)

10 cups popped popcorn
2 cups chopped or broken graham crackers (keep the pieces about 1/2" in size)
6 cups miniature marshmallows, divided
4 tablespoons unsalted butter
pinch or two salt
1 teaspoon vanilla
2 ounces chopped bittersweet chocolate, melted

In a large roasting pan coated with nonstick spray, toss together popcorn, graham cracker pieces and 1 cup marshmallows.

In a large saucepan, melt together butter, remaining 5 cups marshmallows and salt, stirring until smooth. Remove from the heat and stir in vanilla. Pour melted marshmallows over the popcorn mixture and stir to coat - set aside until cool enough to handle.

Lightly coat hands with cooking spray - shape the mixture, using roughly 3/4 cup per, into balls, placing on a parchment-lined baking sheet. Allow to cool completely.

Drizzle the tops of the balls with melted chocolate - place into the refrigerator until set, about 10 minutes.

Makes 12 popcorn balls.

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S'mores Cookies

S'mores Cookies (Adapted from Everyday Food)

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
1 large egg
8 ounces bittersweet chocolate, cut into 28 squares
14 large marshmallows, halved horizontally

Preheat oven to 350 degrees.

Place oats into a food processor and pulse until finely ground. Add flours, cinnamon, salt and baking soda, pulsing to combine.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in egg until thoroughly mixed. Add dry ingredients and stir until combined.

Using a tablespoon cookie scoop, drop dough about 1 1/2" apart onto parchment-lined baking sheets. Top each piece of dough with a chocolate square. Place into the oven and bake, rotating pans halfway through, until the cookies are lightly golden, about 11 to 13 minutes.

Remove baking sheets from the oven - preheat broiler. Top each cookie with a halved marshmallow. Place one sheet under the broiler just until the marshmallows have lightly browned, about 30 seconds to 1 minute. Repeat with remaining sheet of cookies. Transfer cookies to a wire rack to cool completely before serving.

Makes about 28 cookies.

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A Dozen Simple Bagels

A Dozen Simple Bagels (Adapted from King Arthur Flour)

For the starter

1/2 cup bread flour
1/4 cup cool water
pinch instant yeast

For the dough

4 cups bread flour
1 1/4 cups cool water
1 3/4 teaspoons salt
1 1/2 teaspoons instant yeast

For the water bath

1 tablespoon non-diastatic malt powder (could also use brown sugar)

To prepare the starter

In a medium bowl, stir together flour, water and yeast until well combined. Cover and set aside at room temperature to rest overnight.

To prepare the dough

Place all of the starter mixture in a large bowl - add flour, water, salt and yeast. Mix ingredients together, then scoop them out onto a lightly floured surface and knead until the dough is smooth and stiff, but not dry. Since you are using bread flour, this may take awhile if doing by hand - you could also use a stand mixer or bread machine.

Place the kneaded dough into a lightly greased large bowl - cover and set aside to rise for 1 hour. Gently deflate dough, then re-cover and allow it to rise for another 30 minutes.

Scoop dough out onto your work surface and divide it into 12 even pieces. Roll each piece into tight ball, then cover and allow dough to rest again for 30 minutes - the balls should only puff up slightly.

To prepare water bath

While the dough balls are resting, add water and malt into a large (at least 10") wide pan, then place over medium heat and bring water to a gentle boil.

Preheat your oven to 425 degrees.

Using a lightly floured finger, poke a hole into the center of each dough ball and gently enlarge the hole by twirling and working the dough around your finger until they are a uniform shape and the hole is about 2" wide. Place bagels onto baking sheet lined with parchment paper and also sprayed with cooking spray.

Transfer the bagels, four at a time if possible, into the simmering water. If you find the temperature of the water decreases too much, increase the heat to bring the water back up to a gently simmering boil. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more.

Using the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Place the pan into the oven and bake for 15 minutes - remove and spritz the top of the bagels with water and sprinkle each with sesame or poppy seeds, if desired (if you want plain bagels, skip this step and bake for about 25 minutes total). Place pan back into the oven and bake until they are as golden brown as you would like, about 10 to 15 minutes more. Remove from the oven and transfer bagels to a wire rack to cool completely.

Makes 12 bagels.

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Cornmeal-Lime Cookies

Cornmeal-Lime Cookies (Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe)

For the cookie dough

2 cups all-purpose flour
1/2 cup medium-coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons finely grated lime zest
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla

For the glaze

1 cup confectioners’ sugar
2 teaspoons water
2 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime zest

To prepare the cookie dough

Preheat oven 350 degrees degrees.

In a medium bowl, whisk together flour, cornmeal, baking powder and salt.

In a large mixing bowl, add sugar and lime zest - rub the two together with your fingers until the zest is evenly distributed and the sugar feels moistened. Add butter and cream mixture together until very light and fluffy, scraping down the side of the bowl as needed - this should take a good five minutes. Beat in the eggs, one at a time, mixing until combined after each. Mix in vanilla. Add dry ingredients and mix just until combined.

Scoop out about two tablespoons of dough (which is roughly a generously heaping tablespoon cookie scoop worth) per cookie and place onto parchment or silpat-lined baking sheets - flatten each slightly.

Place into the oven and bake, rotating sheets halfway through, until the cookies are pale in the center, yet lightly brown around the edges (the center should be just firm to the touch), about 14 to 17 minutes. Remove and place baking sheets onto a wire rack and allow cookies to cool (still on the baking sheet) for 15 to 20 minutes. Transfer cookies to the rack and allow to cool completely.

To prepare the glaze

In a small bowl, whisk together confectioners’ sugar, water, lime juice and zest until smooth and combined. Brush the cookies with a thin layer of the glaze - set aside and allow glaze to set before serving or storing.

Makes about 22 cookies.

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Heirloom Tomato Flatbread with Goat Cheese

Heirloom Tomato Flatbread with Goat Cheese (Adapted from CL)

cornmeal, for dusting
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 1/4 pounds heirloom tomatoes (about 3 medium), cut into 1/8" thick slices
4 ounces (about 1 cup) crumbled goat cheese
salt and fresh ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 1/2 tablespoons extra-virgin olive oil
small fresh basil leaves

Roll or stretch dough into a 11" x 16" rectangle on a cornmeal dusted surface. Transfer dough to a 10" x 15" baking pan coated with nonstick spray, pressing dough evenly over the bottom and into the corners. Cover and set aside until dough has become puffy and almost double in size.

Meanwhile, preheat oven to 375 degrees.

As the dough rises, arrange tomato slices in a single layer on top of several layers - cover with additional paper towels. Lightly press down occasionally to help pull out excess moisture.

When dough has sufficiently risen, uncover and evenly arrange tomato slices over dough - scatter cheese over the top, then season lightly with salt and fresh ground black pepper. Place pan into the oven and bake until the crust is lightly browned, about 20 to 26 minutes. Remove pan from the oven and slide flatbread onto a wire rack to cool for 5 minutes. Scatter the chives and parsley over the top, then drizzle with olive oil. Arrange fresh basil leaves over the top just before cutting into squares.

Makes about 4 to 6 servings.

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Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies

Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies (Adapted from Rachael Ray)

For the dough

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla

For the coating

2 tablespoons granulated sugar
1/2 teaspoon cinnamon

For the filling

3/4 cup hazelnuts
1/4 cup confectioners’ sugar, sifted
2 tablespoons unsalted butter, softened
pinch salt

To prepare the dough

Preheat the oven to 375 degrees.

In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

In a large mixing bowl, beat together butter, brown sugar and granulated sugar until smooth and creamy. Beat in egg and vanilla. Add dry ingredients and mix just until combined.

To prepare the coating

In a small bowl, stir together sugar and cinnamon.

Scoop out dough using a scant tablespoon cookie scoop to form 24 balls of dough. Dip rounded sides of each ball of dough into the sugar coating, then place, sugar side up, on parchment-lined baking sheets.

Place into the oven and bake, rotating pans halfway though, until the cookies are golden around the edges, about 8 to 11 minutes. Remove (leave oven on) and allow cookies to cool on the pans for two minutes before transferring them to a wire rack to cool completely.

To prepare filling

Scatter hazelnuts onto a small baking sheet. Place into the oven and bake until lightly colored and the skins have blistered, about 8 to 15 minutes. Remove and place hot nuts into a kitchen towel and let steam for 3 to 4 minutes. Vigorously rub nuts together in the towel to remove loose skins and allow to cool completely. If some of the skin remains, it is ok.

In a food processor, add hazelnuts and process until finely ground. Add confectioners’ sugar, butter and pinch of salt. Process mixture until smooth. Evenly spread mixture between the flat bottoms of half the cookies - sandwich with remaining cookies.

Makes 12 sandwich cookies.

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Red Velvet Heart-Shaped Cake Ball Pops

Red Velvet Heart-Shaped Cake Ball Pops

For the cake

2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons natural cocoa powder
8 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

For the cream cheese frosting

8 ounces cream cheese, softened
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1 teaspoon vanilla
pinch salt
3 to 3 1/2 cups confectioners' sugar, sifted

For assembly

lollipop sticks
candy melts or other dipping coating
Styrofoam block

To prepare the cake

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, salt and cocoa powder.

In a large mixing bowl, beat butter until smooth. Beat in sugar and mix until light and fluffy. Beat in eggs, one at a time, mixing until well combined after each and scraping down the sides of the bowl as necessary. Mix in vanilla.

Combine buttermilk and food coloring.

Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients.

In a small bowl, stir together vinegar and baking soda. Quickly add into cake batter, then use a spatula to fold the mixture together. Pour batter into a 9" x 13" baking pan coated with nonstick spray, smoothing the top with an off-set spatula. Place into the oven and bake until the cake begins to pull away from the sides of the pan and a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 28 to 35 minutes. Remove and place pan on a wire rack to cool for 10 minutes before turning the cake out onto a wire rack to cool completely.

To prepare the frosting

In a large mixing bowl, beat butter until soft and smooth. Add cream cheese and mix until combined. Add vanilla, salt and 3 cups confectioners' sugar - mix until smooth and fluffy. If you think the frosting needs to be thicker, mix in remaining confectioners' sugar.

To assemble

Crumble completely cooled cake into a large mixing bowl. Add about half of the frosting, then stir the mixture together until well combined - don't be afraid to use your hands if needed. The crumbs should stick together well, but the mixture shouldn't be too wet or sticky. If you find it is too dry, add more frosting.

Take the mixture and press it into a 9" x 13" x 1" baking pan lined with plastic wrap or parchment paper, making sure it is as level and smooth as possible. Wrap pan in plastic wrap, then place into the refrigerator or freezer until firm enough to handle. Unwrap and use a heart-shaped cookie cutter to stamp out hearts. If you need more hearts, take all the scraps and repeat the same process. You won't fill the pan again, but be sure to keep the same thickness (about 3/4" t 1"). If you don't want more hearts, roll the remain cake mixture into balls.

Dip one end of the lollipop stick into melted candy coating, then press into the bottom of the heart - aim for stopping the stick when it reaches about 3/4 of the way through the heart. When all are done (along with any balls, if using), refrigerate for several hours (or set in the freezer for 15 to 25 minutes) until firm.

Dip hearts (and balls, if using) into melted candy coating to coat, letting any excess drip away. Place sticks into a block of Styrofoam to allow coating to dry before storing.

Makes about 22 heart pops and about 26 cake ball pops.

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Double-Chocolate Sandwich Cookies

Double-Chocolate Sandwich Cookies (Adapted from Canadian Living)

For the dough

1 1/2 cups all-purpose flour
3/4 cup ground toasted almonds
1/3 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
heaping 1/4 teaspoon instant espresso powder
1/4 teaspoon cinnamon
12 tablespoons (1 1/2 sticks or 3/4 cup) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla

For the topping

1 ounce chopped bittersweet chocolate, melted

For the filling

3 ounces finely chopped dark chocolate
2 ounces finely chopped milk chocolate
1/3 cup whipping cream
pinch salt
4 teaspoons unsalted butter, softened

To prepare the dough

In a medium bowl, whisk together flour, almonds, cocoa powder, baking powder, salt, espresso powder and cinnamon.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in eggs and vanilla until thoroughly combined. Toss half of the dry ingredients into the bowl and mix just until combined - add remaining half, mixing just until combined.

Evenly divide dough in half, then flatten each into a disc and wrap well in plastic wrap - chill until firm, at least one hour.

Preheat oven to 350 degrees.

Unwrap one disc of dough. On lightly floured surface, roll out dough to a scant 1/4" thickness. Using a 2 1/4" to 2 1/2" flower-shaped cookie cutter, cut out as many shapes as you can. Repeat process with remaining disc of dough. Gather together scraps and roll once more, chilling the dough first if necessary.

Using a 1/2" round or heart-shaped cookie cutter, stamp out the center of half of the cookies.

Place cookie tops and bottoms about 1" apart on parchment–lined baking sheets. Place into the freezer until firm, about 15 minutes.

Place cookies into the oven and bake, rotating halfway through, until slightly firm, about 12 minutes. Remove and allow cookies to stand for two minutes on the baking sheets before transferring them to wire rack to cool completely.

To prepare topping

Drizzle chocolate over the tops of cutout cookies (the cookies with the hole in the center). Set cookies aside and allow chocolate to set, about 30 minutes.

To prepare filling

Place dark and milk chocolate in a heat-safe bowl.

In a small saucepan, bring cream and salt just to a boil - pour over the chocolates, whisking until smooth. Whisk in butter.

Spread about 1 teaspoon of the warm filling onto each cookie bottom. Place chocolate-drizzled tops on filling and press gently to adhere. Let cookies sit about 30 minutes to allow filling to set before serving.

Makes about 22 sandwich cookies.

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Granola Bars with Chunky Jam

Granola Bars (Adapted from Flour: Spectacular Recipes from Boston's Flour Bakery and Cafe)

For the chunky jam

80 grams (about 1 cup) dried apples
160 grams (about 1 cup) dried apricots
160 grams (about 1 cup) dried cranberries
70 grams (about 1/3 cup) granulated sugar
480 grams (2 cups) water
pinch salt

For the granola bar base

100 grams (about 1 cup) walnut halves, toasted and cooled
245 grams (about 1 3/4 cups) unbleached all-purpose flour
150 grams (1 1/2 cups) old-fashioned rolled oats
150 grams (about 2/3 cup) packed brown sugar
80 grams (about 2/3 cup) sweetened shredded coconut
1 teaspoon kosher salt
1/4 teaspoon cinnamon
228 grams (16 tablespoons, 1 cup or 2 sticks) unsalted butter, cut into 8 pieces, softened
128 grams (about 6 tablespoons) honey
3 tablespoons flaxseeds
3 tablespoons millet
3 tablespoons sunflower seeds

To prepare chunky jam

In a medium saucepan, combine the apples, apricots, cranberries, sugar, water and salt - bring mixture to a boil over high heat. Remove from the heat and set aside - let stand for 1 hour. Scoop mixture into a food processor and pulse until a chunky jam forms, about 8 to 12 pulses. Scrap mixture out into a bowl and set aside.

Preheat oven to 350 degrees.

In the food processor, add cooled walnuts, flour, oats, brown sugar, coconut, salt, cinnamon and butter - pulse mixture until evenly combined, about 12 to 15 pulses. Scoop mixture into a medium bowl and drizzle honey all over the top. Using your hands, work honey into the mixture until it comes together.

Take two-thirds of the mixture and press it over the bottom of a 9" x 13" baking pan lined with parchment paper. Take remaining mixture left behind and place into the refrigerator.

Place pan into the oven and bake until lightly golden brown, about 28 to 35 minutes. Remove from the oven - scoop chunky jam on top and spread to an even layer with an off-set spatula.

Remove reserved granola base from the refrigerator - break up mixture into small pieces. Stir in flaxseeds, sunflower seeds and millet. Evenly scatter the mixture over the top of the jam.

Place pan back into the oven and bake until the top is golden brown, about 50 to 60 minutes. Remove and place pan on a wire rack to cool completely before cutting into bars.

Makes about 12 large bars or 24 squares.

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Double-Crusted Kale Pie

Double-Crusted Kale Pie (Adapted from Martha Stewart)

For the dough

2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon salt

For the filling

2 tablespoons extra-virgin olive oil
3/4 cup diced red onion
4 garlic cloves, minced
2 1/2 pounds Kale, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
salt and fresh ground black pepper
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
3 tablespoons all-purpose flour
1 1/2 teaspoons fresh grated lemon zest
1 tablespoon fresh lemon juice
1 large egg yolk
1 teaspoon water

To prepare the dough

In a large bowl, stir together flour, oil, cold water and salt with a fork until combined. Scoop mixture out onto a lightly floured work surface and knead lightly for 1 minute. Wrap dough with plastic wrap and allow to rest at room temperature for 30 minutes.

To prepare the filling

In a large pot, heat oil over medium-high. Add onion - cook until onion begins to soften, about 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in kale stems and red-pepper flakes - cook, stirring occasionally, until stems begin to soften, about 2 minutes.

Reduce heat to medium - add leaves into the pot and season with salt and fresh ground black pepper. Cover and cook until the leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until kale is soft, about 2 to 4 minutes. Drain, pressing out as much liquid as possible.

Preheat oven to 400 degrees with a rack placed in the lowest position.

Place kale mixture in a large bowl - add Parmesan, flour, lemon zest and juice, tossing until combined. Season with salt and pepper - set aside to cool.

Roll two-thirds of the dough to a 12 1/2" round on a lightly floured surface. Fit dough into an 8" cake pan (use one that is 2" deep) lightly coated with cooking spray. Place kale mixture over the bottom of the crust. Roll remaining dough to a 9 1/2" round - drape over the top of the filling, pinching edges of dough together and tucking them in to seal. Slice several slits on top of the dough for vents.

In a small bowl, beat together egg yolk and water. Brush mixture over the top of the dough, avoiding the edges of the crust as much as possible. Sprinkle the top lightly with salt.

Place into the oven and bake until the crust is deeply golden, about 40 to 50 minutes. Remove and allow to cool for 10 to 15 minutes before serving.

Makes about 6 servings.

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Savory Farro Tart

Savory Farro Tart (Adapted from Gourmet)

1 cup dry farro
2 tablespoons unsalted butter
2 garlic cloves, minced
30 ounces ricotta cheese
2 large egg yolks
1 large egg
2 ounces (about 1/2 cup) fresh grated Parmigiano-Reggiano cheese
2 ounces (about 1/2 cup) shredded smoked mozzarella cheese
1/4 cup coarsely chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon crushed red pepper
2 tablespoons fine dry bread crumbs

In a large pot of boiling, salted water, add farro and cook until just tender, about 15 to 20 minutes. Drain well and set aside to cool to room temperature.

Preheat oven to 375 degrees.

In a small skillet, melt butter over medium-low. Stir in garlic and cook until fragrant, about 1 minute. Scoop garlic mixture out into a medium bowl - stir in cooled farro, ricotta, egg yolks, whole egg, Parmigiano-Reggiano, mozzarella, parsley, salt, pepper, nutmeg and crushed red pepper.

Lightly butter a 9" pie plate, then add the breadcrumbs - shake plate around to coat the sides and bottom, knocking out any excess. Scoop farro mixture into the plate, smoothing the top with an off-set spatula. Place into the oven and bake until the tart is just set and the top is lightly golden, about 35 to 45 minutes. Remove and place plate onto a wire rack to cool until it is warm to the touch before serving.

Makes about 6 to 8 servings.

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Cabbage-and-Potato Frittata with Bacon

Cabbage-and-Potato Frittata with Bacon (Adapted from Rachael Ray)

7 large eggs
6 large egg whites
salt and fresh ground black pepper
6 bacon slices
10 ounces russet potatoes (about 2 medium), sliced into 1/2" cubes
2 carrots, sliced into 1/2" cubes
1/4 head green cabbage, cored and thinly sliced
3/4 cup chopped onion
sour cream for serving, if desired

Preheat the oven to 375 degrees.

In a large bowl, whisk together eggs and egg whites - season with 1 teaspoon salt and fresh ground black pepper to taste.

Lay bacon strips on the bottom of a large, oven-safe skillet - place over medium heat and cook until the bacon is crisp, about 5 to 8 minutes. Transfer bacon to a paper-towel lined plate and crumble when cool enough to handle.

Reserve 3 tablespoons bacon fat in the pan and discard any excess. Increase heat to medium-high and add potatoes and carrots - cook, stirring occasionally, until softened, about 5 minutes. Stir in the cabbage and onion - season with salt and pepper, then cook until browned, about 5 minutes.

Pour eggs into the vegetable mixture and quickly stir to combine. Cook until the edges begin to set, but the center is still runny, about 3 minutes. Remove from the heat and place skillet into the oven - bake until the eggs are set in the center and the edges are golden brown, about 10 to 15 minutes.

Remove from the oven and serve with crumbled bacon and dollops of sour cream, if desired.

Makes about 4 to 6 servings.

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