Recipe: Buttermilk Bacon Corn Salad

I made this as part of dinner last night. I admit I used vegetable cream cheese instead of goat cheese since I'm not a fan.

I found this recipe at www.seriouseats.com

About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard)


Buttermilk Bacon Corn Salad Tomatoes

- serves four -
Ingredients

4 jumbo heirloom or beefsteak-type tomatoes, or 6 to 8 plum or Roma tomatoes
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons olive oil
5 ears corn, shucked and kernels cut from cob (4 cups of kernels)
2 jalapeños, stemmed and chopped
1 clove garlic, chopped
1/4 cup cilantro, roughly chopped
4 scallions, chopped
1/2 cup buttermilk
4 ounces soft plain goat cheese
Coarse salt and freshly ground black pepper
Procedure

1. Core the tomatoes and cut a wide opening in the middle from the core. For plum or Romas, cut the tomatoes lengthwise and scrape out the seeds. Set the tomatoes aside.

2. Add the bacon to a hot sauté pan over medium heat. Render until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Pour the bacon fat from the sauté pan and wipe it clean (unless you prefer sautéing in the bacon grease).

3. Add the oil to the same pan and return to medium heat. Put the corn kernels, jalapeños, and garlic in the pan and sauté for 5 to 7 minutes.

4. While the corn cooks, combine the buttermilk and goat cheese in a blender or food processor and blend until smooth.

5. Transfer the corn mixture to a large mixing bowl and add the buttermilk dressing, stirring to coat all the ingredients. Add the cilantro and scallions and stir to combine. Season to taste with salt and pepper.

6. Spoon the corn salad into the tomatoes. Serve immediately. If serving later, let the corn salad chill and stuff the tomatoes just before serving.

Made way more than just four servings!

Recipe: Pasta Puttanesca

I made this tonight for dinner. I really liked it and it was as easy as they say in terms of the speed to put everything together. I just served some bread along with it.

Pasta Puttanesca Gourmet | June 2008

by Ian Knauer

Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.

Yield: Makes 6 servings
Active Time: 10 min
Total Time: 30 min

1 pound dried spaghetti, spaghettini, or linguine fini
5 garlic cloves, forced through a garlic press
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes
1/3 cup extra-virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted Kalamata olives
2 tablespoons drained capers
Pinch of sugar (optional)
3/4 cup coarsely chopped basil

Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.

Mini Greek Lamb Burgers

Mini Greek Lamb Burgers
I got this recipe from Martha Stewart and Every Day Food.

Ingredients

Serves 4.

• FOR TZATZIKI
• 1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
• 1/2 cup plain yogurt, preferably whole milk yogurt
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh mint
• 1 small garlic clove, minced
• Salt and pepper

• FOR LAMB BURGERS
• 1 1/2 pounds ground lamb
• 1/2 small onion, minced (1/4 cup)
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• Salt and pepper
• 4 pieces pita bread (6 inches each)

  Directions

• Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
• Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
• To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.
• Iceberg lettuce, for serving
• 2 medium beefsteak tomatoes, sliced, for serving

Recipe: Fresh Strawberry Pie w/ Whipped Cream

I made this to serve after the Salmon and Asparagus. I would suggest making more of the crust since it was hard to get it to cover the whole pie pan.

Again I found this on Epicurious hope you like it.

Fresh Strawberry Pie with Whipped Cream Gourmet | June 2008

by Ruth Cousineau

There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

Yield: Makes 8 servings
Active Time: 45 min
Total Time: 5 1/4 hr (includes chilling)

For crust:
1 (5-ounce) package shortbread cookies
2 tablespoon sugar
2 tablespoon cold unsalted butter, cut into pieces

For filling:
2 pounds (1 1/2-inch) strawberries, hulled (see cooks' note, below)
3/4 cup sugar
1/3 cup fresh lemon juice
1 envelope unflavored gelatin (2 1/4 teaspoons)

Accompaniment:
lightly sweetened whipped cream

Make crust:

Preheat oven to 350°F with rack in middle.

Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.

Prepare filling and assemble pie:

Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.

Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.

Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

Cooks' notes:
·Pie crust can be made 2 days ahead and kept (covered once cool) at room temperature.
·Filled pie can be chilled, loosely covered, up to 1 day.
·While not as dramatic as whole large berries, if you find juicy small berries, cut them into quarters or halves. It may take longer for mixture to set, but pie will taste just as good.

Recipe: Salmon with Roasted Asparagus & Lemon Caper Sauce

Confession I have never liked Asparagus well until I made this dish. Since moving in with my sister and brother-in-law I have grown to appreciate more and more vegetables that I haven't liked in the past i.e. Broccoli.

I found this recipe online at Epicurious. Try it for yourself. It is very easy and tasty!

Salmon with Roasted Asparagus and Lemon-Caper Sauce Bon Appétit | February 2001

Yield: Makes 4 servings
ingredients
2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon peel

1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
preparation

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.

Recipe: Potato Leek Soup and Herb Garlic Bread

I have been catching up on some shows and watched Barefoot Contessa w/ Ina Garten. I love her! Wish I could just stay at her lovely house and she could make me meals all day ;)

Well Ina made Potato Leek Soup and this herb garlic bread and I thought it sounded really good. Luckily ? the weather cooperated with me tonight and so soup worked.

Here's the recipe:

Roasted Potato Leek Soup

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

35 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 35 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups baby arugula, lightly packed
• 1/2 cup dry white wine, plus extra for serving
• 6 to 7 cups chicken stock, preferably homemade
• 3/4 cup heavy cream
• 8 ounces creme fraiche
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• Crispy Shallots, recipe follows, optional

Directions

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Crispy Shallots:

• 1 1/2 cups olive oil or vegetable oil
• 3 tablespoons unsalted butter
• 5 to 6 shallots, peeled and sliced into thin rings

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Yield: about 1/2 cup

Notes: I couldn't find creme fraiche so I used sour cream instead. I did not do the crispy shallots and I added 3 cloves of garlic with the arugula to the pan. I think the garlic made a great addition.

Herb Garlic Bread

2009, Ina Garten, All Rights Reserved

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

8 min

Level:

Easy

Serves:

8 servings

Ingredients

• 6 large garlic cloves, chopped
• 1/4 cup flat-leaf parsley
• 1 tablespoon fresh chopped basil leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil
• 1 large baguette

Directions

Preheat the oven to 350 degrees F.

Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.

Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.

I liked this bread but I admit I missed the buttery taste of you got it butter! ;) but I liked the addition of the herbs to this.

Recipe: Chicken with Artichokes & Angel Hair

Recipe from Martha Stewart's Everyday Food.

Ingredients

Serves 4

* Coarse salt and ground pepper
* 1/4 cup all-purpose flour
* 8 thin chicken cutlets (about 1 1/2 pounds total)
* 2 tablespoons olive oil
* 1 cup reduced-sodium chicken broth
* 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
* 2 tablespoons rinsed and drained capers
* 2 tablespoons butter
* 8 ounces angel-hair pasta
* 1/2 cup parsley leaves

Directions

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

I skipped the parsley. This was good. The adults liked it more than the kids but it was to be expected.

Recipe: Easy Chili Chicken Tacos

Recipe and picture from Martha Stewart.
I actually made this in the oven versus the slow cooker. I also let the sauce simmer down a bit more on low on the stove top.

Ingredients

Serves 4

* 2 pounds boneless, skinless chicken thighs (about 6)
* 4 garlic cloves, thinly sliced
* 1/2 cup prepared tomato salsa, plus more for serving (optional)
* 1 to 2 tablespoons chopped canned chipotle chiles in adobo
* 1 tablespoon chili powder
* Coarse salt and ground pepper
* 8 hard corn taco shells
* Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Directions

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Helpful Hint

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

Recipe: Creamy Orzo with Porcini

I was watching Everyday Food on PBS and they made this orzo dish that I thought sounded good. I made it last night for dinner.

Recipe and picture from PBS and Everyday Food

Ingredients

1 ounce dried porcini mushrooms, rinsed in cold water
2 tablespoons unsalted butter
1 small onion, finely chopped coarse salt and ground pepper
11/2 cups orzo
1/2 cup finely grated Parmesan cheese
3 tablespoons chopped fresh parsley

1. Place mushrooms in a medium bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
2. Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.
3. Add porcini, reserved liquid, and 21/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.

Served with crusty rolls and more Parmesan. The kids aren't big mushroom fans so I knew that this wouldn't be a hit with them. But the adults enjoyed it.

Recipe: Rolo Pretzel Turtles

Rolo Pretzel Turtle Treats

Ingredients:

Rolo chocolate candies
Mini pretzels (I used the square kind)
Nuts - toasted pecans/almonds/hazelnuts/walnuts

Preheat your oven to 350
>
1. Up wrap your Rolos. Place pretzels on baking sheet lined with parchment. Top with a Rolo.

2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

3. Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. (I only used pecan halves) Watch the caramel ooze out. YUM!

I also put these outside in the grill for 10 minutes to firm up.

Smores Bars from Baked Cookbook

Well I didn't take pictures while I was making this. But its so easy. Although you should watch the cream more than I did when it is on the stove. ;)

I'll take a picture tomorrow so you can see.

These were excellent. I think the mixture of milk and semi-sweet chocolate along with the salty peanuts and marshmallows with a graham cracker crust was just great. I might have to grab another one.

Recipe: Quick Sausage & Potato Dinner

I've been busy with class so I haven't been posting so much.

I made this for dinner a few nights ago. Its pretty easy to make and it got approval of 3 kids under 9 as well as the adults.

Ingredients:

1 lb link Italian sausage ( I used Sweet)
1 lb potatoes, (small cut in half)
2 green peppers, cut into thin strips
2 small onions, cut in thin wedges
1 can fire roasted tomatoes, w/ garlic
1/2 tsp salt
1/4 tsp pepper
1 TBSP olive oil

Preheat oven to 450

Cut sausages in thirds. Cut potatoes in half I used small white potatoes. Cut up green peppers into thin strips and cut onion into thin wedges.

On a jelly roll pan place first five ingredients. sprinkle with salt, pepper and olive oil and then toss ingredients together with your hands until evenly coated. Put in oven for 30 minutes. You'll need to toss the ingredients once while cooking. Cook until potatoes are fork tender and sausage is a light brown.


Notes: I added the tomato from a recipe I found for this. So you could omit it if its not your thing.

Recipe: Cake Doughnut Bread Pudding

I've made this for the past few years now for our Christmas Eve dessert. Its a big hit and the only changes I make are no raisins and we don't do the rum sauce since there are a few kids and some people who don't drink.

This recipe is from the food network and Recipe courtesy Michael Chiarello specifically.

Cake Doughnut Bread Pudding

Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
45 min

Level:
Easy

Serves:
8 to 10 servings

Bread pudding:
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts

Rum sauce:
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste


Preheat oven to 350 degrees F.

In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.

Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.

Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

Recipe: Thumbprint Cookies

I also made these Thumbprint Cookies from the Betty Crocker Cookbook


1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts, (I used toasted almonds)
Jam

1. Heat oven to 350ºF.

2. Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.

3. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on parchment covered cookie sheet. Press thumb deeply in center of each.

4. Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

Recipe: Peanut Butter Blossoms

I also made these. They are one of my favorites.

Peanut Butter Blossoms

Ingredients:

* 48 HERSHEY'S KISSES Brand Milk Chocolates
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar


Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Recipe: No-Bake Chocolate and Peanut Butter Oatmeal Bars

I also made this again from Martha Stewart. If you know someone who loves peanut butter and chocolate this is one for them!

No-Bake Chocolate and Peanut Butter Oatmeal Bars

With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.


Ingredients

Makes 2 dozen.

* Vegetable oil cooking spray
* 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
* 1 1/2 cups old-fashioned oats
* 1 1/4 cups confectioners' sugar
* 1/4 teaspoon coarse salt
* 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
* 1 cup chunky peanut butter
* 3/4 cup plus 3 tablespoons smooth peanut butter
* 10 ounces semisweet chocolate, melted
* 1 1/2 ounces milk chocolate, melted


Directions

1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)

Recipe: World Peace Cookies

Found this recipe on Smitten Kitchen. Its a winner for the chocolate lovers in your lives.

World Peace/Korova Cookies
Paris Sweets, Dorie Greenspan

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Makes about 36 cookies

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days (Deb note: not a chance); they can be frozen for up to 2 months.

Recipe: Chocolate Caramel Thumbprints

Recipe from the Christmas Cookies, 50 Recipes to Treasure for the Holiday Season cookbook.

Ingredients:
2 c all purpose flour
1/2 c dutch-processed cocoa powder
1/2 tsp salt
16 Tbsp (2 sticks) unsalted butter, softened
1 1/4 c sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract

Caramel filling:
20 caramels (about 5 1/2 oz) such as Kraft candies, unwrapped
1/4 c heavy cream

Chocolate Drizzle:
4 1/2 oz bittersweet chocolate chopped

Whisk together flour, cocoa, and salt in a medium bowl.

Beat butter until creamy. Add the sugar and beat well until fluffy. Beat in the whole egg and egg yolk. Mix in the vanilla. With the beaters on low mix in the flour mixture until incorporated and the dough comes together. Gather the dough into a ball, then divide it in half. Wrap each half separately in plastic wrap and refrigerate until firm, about 1 hour.

Preheat oven to 350. Line 2 cookie sheets with parchment paper.

Working with half of the dough at a time, roll it into 1-inch balls, arranging them about 2 inches apart on the cookie sheet. Make an indention in the center of each ball using the handle end of a wooden spoon or use your thumb, being careful not to go all the way through the dough.

Bake for about 13 minutes or until the cookies feel just slightly firm.

Transfer the cookies to a rack and immediately depress the centers of the cookies again to reinforce and widen the indention to about 3/4 inch in diameter. Transfer the cookies to a rack to cool completely.

For the caramel filling:
Heat the caramels and the cream in a medium saucepan over moderately low heat, stirring often, until the caramels are melted and the mixture is smooth, about 5 minutes. Using the smallest, most pointiest spoon you have spoon the caramel into the indentions in the cookies, filling just up to the rim. If the caramel becomes too thick place the saucepan back over low heat for a few seconds. Let the caramel set before drizzling the cookies with chocolate.

Melt the chocolate in the microwave. Drizzle chocolate over the cookies.

Notes: I made twice as much caramel sauce. I just used chocolate chips I had for the chocolate drizzle. Keep the parchment paper under the cookies until you are done with all the steps. Saves time with the clean up.

Pictures of finished cookies to follow.

Recipe: Hershey Kiss & Pretzel Treats

Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. (In fact, you may want to make some extras for yourself!)

RECIPE INGREDIENTS:
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

1. Heat the oven to 170º. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Recipe: Chocolate Sugar Spritz

This is from Santa's Favorite Cookies Cookbook.

2 squares ( 1 oz each) unsweetened chocolate
2 1/4 c all purpose flour
1/4 tsp salt
1 c butter or margarine, softened
3/4 c granulated sugar
1 egg
1 tsp almond extract
1/2 c powdered sugar
1 tsp ground cinnamon

Preheat oven to 400.

Melt chocolate I used the microwave following the instructions on the package. Set aside once melted.

Combine flour and salt in small bowl; stir to combine.

Beat butter and granulated sugar in large bowl until light and fluffy. Beat in egg and almond extract. Beat in chocolate. Gradually add flour mixture. Dough will be stiff.

Fill dough in your cookie press. Press onto ungreased cookie sheet about 1 inch a part. Bake 7 minutes or until just set.

Combine powdered sugar and cinnamon in small bowl. Transfer to fine mesh strainer and sprinkle over hot cookies while they are still on the cookie sheet. Remove cookies to cookie rack; cool completely. Store tightly covered at room temperature.