Katie in Cucina

Inspiration foodiefied: Spaghetti Bolognese

Mon, 08 Oct 2012 13:25:25 -0400

Inspiration

Spaghetti Bolognese

Pumpkin Oatmeal Cookies

Mon, 08 Oct 2012 13:23:53 -0400

To help with my plan to eat healthier I made this deliciously healthy cookie recipe. I absolutely love the taste and can’t wait to take them along with me when I begin my new job on Wednesday!! (More on the job later).

Pumpkin Oatmeal Cookies

Yield: 36 small cookies

Ingredients

1 cup pumpkin puree
1 whole egg
1 egg white
1 teaspoon vanilla
1 1/2 cup white whole wheat flour (or all purpose flour)
3 cups rolled oats
3/4 cup turbinado sugar (or brown sugar)
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup chocolate chips

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine pumpkin, egg, egg white, and vanilla.
In a separate large bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Add wet ingredients to dry ingredients and mix until just combined.
Scoop about two teaspoons of dough onto prepared cookie sheet. Flatten dough into cookie shape (it will not spread so make it the size and thickness desired). Place a few chocolate chips on top and lightly push into cookie (I mixed mine into the cookie batter).
Bake for 12 minutes.

Notes

Adapted from Love from the Oven

Photo

Wed, 03 Oct 2012 20:48:12 -0400

2012 Cooking Goals

Sat, 22 Sep 2012 11:55:43 -0400

As September nears to an end and we get closer to the holidays I thought it would be good for me to pick five goals I want to achieve before the end of the year.

Eat healthier and make more homemade meals instead of store bought processed foods.
Incorporate recipes from other cultures into my repertoire. (Chinese, Indian, etc.)
Incorporate more whole grains into our diet.
Cook one monthly recipe from my collection of cookbooks and recipes on pinterest.
Creatively use leftovers and not waste food.

You can expect to see some posts about these topics and sharing my progress with each of these goals over the next 4 months.

Broccoli Alfredo

Fri, 21 Sep 2012 11:58:47 -0400

I have been noshing on this delicious recipe for the past couple days and it tastes better every day. This recipe would also taste great with chicken.

I am happy to say that I am still striving to eat healthier and live better. I am getting back into yoga and pilates.

Ingredients:
1-2 cups fresh chopped broccoli, cooked and hot
fettuccine, cooked according to package directions. (I used whole grain)
Alfredo Sauce:
1/2 cup (1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/2 teaspoon (1 clove) minced garlic
1/4 cup freshly grated Parmesan cheese

Instructions:
Wash and cut broccoli to desired size. Boil in a pot of water until soft and drain. Add broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.

Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. When sauce has reached desired consistency, stir in Parmesan cheese. Add salt if needed. Serves 4-6.

Penne with roasted string beans and balsamic butter

Thu, 20 Sep 2012 11:59:38 -0400

This is another delicious and quick meal to make. I am really trying to change my focus to healthy meals with the occasional cheat. The string beans could easily be substituted for asparagus or broccoli.

Ingredients:

1 pound string beans
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Directions:

Heat the oven to 400°. Wash and cut the string beans 1-inch pieces. Boil the string beans in a pot of water until soft.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, string beans , Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

I am hoping to share some delicious fall recipes with you in the near future. I am excited to have this blog back up and running after my surgery. I hope to be more consistent in the future.

Mozzarella Sticks

Wed, 19 Sep 2012 13:32:00 -0400

I have been working on perfecting homemade mozzarella sticks for awhile now and this is the best tasting, simplest recipe I have come up with. It is nice and quick for when you had a busy day or when you want a mozzarella stick fix. Most importantly, the majority of the ingredients are things you always have in your home. Try it out and let me know what you think.

Ingredients:

8 String Cheeses
1/2 Cup of Finely Chopped Parmesan Cheese
Sprinkle of Salt
1/2 Teaspoon of Pepper
1/2 Teaspoon of Paprika
½ cups All-purpose Flour
1 whole Egg
2 Tablespoons Milk
Vegetable Oil
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Onion Powder
1 cups Panko Bread Crumbs

Directions:

First cut each stick of cheese in half. Place the flour in a bowl and roll each stick into the flour. Whisk the eggs and the milk together. Then dip each piece of cheese into it.

In another bowl combine: salt, pepper, paprika, panko bread crumbs, Parmesan cheese, garlic powder, and onion powder. Roll each stick of cheese into the mixture then place the coated cheese sticks onto a cookie tray. Place the cookie tray into the freezer for 20 minutes.

After 20 minutes heat up about an inch of oil in a large skillet. Add the mozzarella sticks and cook for about 40 seconds on each side. Remove and place on a paper towel to absorb some of the oil. Serve with marinara sauce and enjoy!

veganfood: Giveaway: Vegan Cupcakes Take Over the Worldby Isa...

Sat, 14 Jul 2012 21:32:11 -0400

veganfood:

Giveaway: Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz and Terry Hope Romero

Something exciting happened this month: veganfood reached 2,000 followers! To celebrate, I am giving away a copy of Vegan Cupcakes Take Over the World.

Rules:

To enter to win the book, reblog this post with full text. One reblog will be counted per person. I would love it if you followed veganfood, but you don’t have to be following to enter or win.

I will choose the winner via random number generator. To be eligible to win, you must have your ask box open or have an email listed, and I will contact the winner for mailing info. If I can’t get in touch with the winner, I will randomly choose a new winner, and so on.

Deadline to enter: August 10, 23:59 EST

About veganfood: Delicious Vegan Food is a vegan food porn blog. I never post shock-tactic images or proselytize. I just post photos of delicious food that happens to be vegan, and if you like pictures of delicious food, you will probably like veganfood.

I LOVE onion rings!!! This is inspiration for all the struggles...

Fri, 13 Jul 2012 22:09:59 -0400

I LOVE onion rings!!!

This is inspiration for all the struggles I am having post-surgery and a reminder of the amazing foods I will be able to cook up soon!

Amazing new things coming soon!

Thu, 12 Jul 2012 22:29:49 -0400

I am very excited to announce that new things will be happening here. I was suffering from a wrist problem and just had surgery a week ago. I am so happy for a successful surgery and to be able to share my cooking experiences with you again. Starting tomorrow you will be seeing instant changes.

Thanks for your patience.

Quick, Give Me a Flavor

Sat, 03 Mar 2012 20:55:03 -0500

For the Daring Bakers Feb. challenge I wanted to make a lot more, but student teaching is getting intense. Hopefully next month I can get back on track.

Basic Quick Bread

Makes one 9” x 5” (23×13 cm) loaf
Recipe from Sara Schewe

2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) granulated sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
1 cup (240 ml) buttermilk or soured milk*
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond

for the glaze
1/3 cup (80 ml) (35 gm/1-1/3 oz) confectioners’ (icing) sugar
1-2 teaspoons (5-10 ml) milk

Directions:

Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.
For the glaze: Slowly whisk confectioners’ (icing) sugar and half of the milk, adding more milk as needed to thin the glaze to the desired consistency.

Note: To make soured milk, combine 1 cup milk (240 ml) with 1 tablespoon (15 ml) vinegar or lemon juice and let sit for 10 minutes.

My V-day meal coming soon.

Sun, 19 Feb 2012 11:37:40 -0500

My V-day meal coming soon.

Potato Rösti

Sun, 19 Feb 2012 09:51:27 -0500

Potato Rösti

Servings: makes two large rösti
adapted from a family recipe

Blog-checking lines: The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Ingredients:
1 kg (2½ lb) potatoes
1 teaspoon (5 ml) (6 gm) salt
2 teaspoons (10 ml) (6 gm) black pepper, freshly milled
1 large egg, lightly beaten
2 tablespoons (30 ml) (½ oz/15 gm) cornflour (cornstarch) or use all-propose flour
3 tablespoons (45 ml) oil, for frying

Directions:

Grate lengthwise the peeled potatoes with a box grater or a food processor.
Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
Return dried potato to bowl add the egg, cornflour, pepper, and salt.
Mix until combined.
Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown. Repeat to make another rösti

Slow Cooker Orange Chicken

Tue, 07 Feb 2012 12:00:05 -0500

I was looking for some simple slow cooker recipes that I could make a large batch of so I could have leftovers to bring to lunch for student teaching this week. I was so excited when I came upon this recipe because I love orange chicken. This recipe is really amazing but I do think that the orange is a bit strong, so if you don’t like orange I would recommend using 4 oz instead of the 6 oz the recipe calls for. I love crock pot recipes and thanks to pintrest, I have many new recipes to try out. Take a look here at some recipes I will be trying in my kitchen in the future.

Slow Cooker Orange Chicken

(Recipe from Team T Adventures)

Ingredients:

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon balsamic vinegar
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds) (or 4 oz if you dislike too much orange)
• 4 Tbl. brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn’t need to be fully cooked since it’s going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3. Mine took 5 hours on low.

Serve over rice and even add veggies if you want a healthier meal.

Slutty Brownies

Mon, 06 Feb 2012 12:00:05 -0500

I was so intrigued by the name of these brownies that I just had to make them for myself. These are hands down the simplest most decadent brownies I have ever made. After I finish this post I’m heading downstairs for another piece.

SLUTTY BROWNIES

Adapted from the Londoner

Ingredients

1 Box of cookie mix,

1 Box of brownie mix,

2 Eggs,

2 Packs of Oreos (I used double stuffed)

Some oil

Directions

Preheat your oven to 350°F, 180°C, gas mark 4.

Line a baking tray with grease proof paper.

Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you’ll be baking it for longer than suggested. An extra teaspoon of each is just right.

Place the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos.

Mix up your brownie batter. Stick to the recipe on the box. Pour over your Oreos.

Bake for 30mins. Remove from the oven and leave to cool. Enjoy.

SLUTTY BROWNIES!! Recipe soon!

Sun, 05 Feb 2012 21:08:21 -0500

SLUTTY BROWNIES!! Recipe soon!

Back To Basics: Scones

Sat, 04 Feb 2012 20:59:40 -0500

Blog-checking lines: Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I was so excited for this challenge because it included an Australia recipe for biscuits. One of my closest friends is studying abroad in Aussie right now and trying to get permanent residence there. Although I never got the chance to make that recipe I tried 3 others and will make that one as soon as possible.

The first recipe I tried was the basic scones recipe. It was just okay, nothing so special. Almost tasted like bisquick biscuits.

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Next I tried the Perfect English Scone recipe because my in-laws are from England. This is our new favorite scone recipe. We have made it three times in 2 weeks. Its that good!

Perfect English Scones

55g Butter (2oz)
30g Caster sugar (1oz)
150ml Milk (1/4 pint)
1 egg (maybe…depends on later steps..)
1/2 teaspoon salt

First off, preheat the oven to 220 deg C 425 deg f.
Speed is of the essence so you can’t be hanging around waiting for the oven to heat up or you’ll get flat, hard scones.

Cut up the butter into smallish chunks (2-3cm cubes) and rub into the flour with your fingertips until its loose and breadcrumby. Don’t do this in a blender or food processor as the texture will become to fine and the scones will go flat and hard again.

stir in the sugar if you want sweet scones or not if you don’t.

Make a big well in the centre of the flour and pour in the milk.

Mix together quickly with a table knife, NOT your hands, until you have a big gooey lump

Once the milk hits the flour a reaction begins which needs to also be happening in the oven, so speed and a light touch are required.

Then, sift all the flour and salt into a large bowl.

grab the dough out of the bowl and slap it on a floured surface.
Kneed it into a square(ish) about 2.5cm (an inch) thick and the stamp out circles with a cookie cutter.
If you twist the cookie cutter while cutting you’ll end up with wonky scones like mine, but I think that makes them look more rustic and cool.
Lay the circles out on a baking tray lined with grease proof paper, giving each one 2cm of room to grow…

To finish the scones before the oven we now have 3 options….

1)Brush with a beaten egg to produce a glossy glaze.
2)Dust with flour for a soft finish
3)Brush with milk for a light gloss AND soft crust

as soon as they’re glazed, slam them in the oven near the top for 20 to 25 minutes. Don’t get curious and open the oven door, you’ll just spoil them

After they’re done (tops are brown), let them cool a bit on a wire rack covered with a teatowel. This lets the centres go from doughy to crumbly, although it is kinda hard waiting.

IRISH SCONES

Last but not least I tried my hand at making some Irish Scones.

1-1/2 c. wholemeal self-raising flour **
1/2     c. white self-raising flour
        pinch salt
1        tbsp. sugar
1/2     tsp. baking soda
1        tsp. carroway seeds
1/4     c. currants
1        egg
2        oz. melted margarine
2/3     c. buttermilk

Preheat oven to 350 F.

Mix flours, salt, sugar and baking soda. Stir in seeds and currants.

Beat egg, margarine and buttermilk. Mix dry mix into wet mix until just combined. Turn out onto floured board and knead about 10 times until surface is smooth. Flatten to 1 inch thick. Cut scones with a 2 inch biscuit cutter and place on ungreased cookie sheet. Brush tops with a little milk and sprinkle sugar on top. Bake for 20-25 minutes, until they sound hollow when tapped on the bottom. Yield: 12 Scones

** There is no substitute for self-rising flour but you can easily make your own out of all-purpose flour. To make 1 cup of self-rising flour: to a 1 cup measure, add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. Add enough all-purpose flour to make 1 level cup.

All of the scones were delicious. My favorites were the English and Irish scones because they have the sweet sugary taste in them. I apologize for the delays with this blog lately. I have so many great things planned for the future.

Classic Bread Stuffing with Sausage

Tue, 17 Jan 2012 12:20:06 -0500

A couple of days ago I tried to tackle something new, which is to make homemade bread stuffing. It was so good I don’t think I will ever go back to box stuffing.

Classic Bread Stuffing with Sausage

Serves: 8 people.

Ingredients:

1 pound good quality white, multigrain, or sourdough bread cut into 1 inch cubes.
1 pound bulk pork sausage.
4 tablespoons butter
3 ribs celery, chopped.
2 large onions, chopped.
2 cups chicken broth.
1 large egg, beaten.
1/2 cup chopped fresh parsley.
1 tablespoon chopped fresh sage.
salt and pepper, to taste.

Directions:

Preheat the oven to 325 F. Grease a 9inch by 13 inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 20 minutes. Transfer the bread to a large bowl.

Meanwhile, in a large skillet, cook the sausage over medium high heat, breaking up with meat with a spoon until browned. Transfer the sausage to the bread.

Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat stirring occasionally, until softened, about 10 minutes. Scrape into the bowl with the bread. Add the chicken broth, egg, parsley, sage, salt, and pepper. Mix well and transfer to the prepared baking dish. Cover with foil and bake about 45 minutes. Uncover and bake until browned and crispy about 15 minutes.

Christmas Cookies Part 4 - Secret Kiss Cookies

Mon, 16 Jan 2012 12:00:05 -0500

I actually made these a week after Christmas once I was recovering from my illness. They were also a new recipe I picked for this year! They came out great. I still have two recipes I plan on making in the winter that I didn’t get to, so you can look forward to those.

Secret Kiss Cookies

Makes: 2.5 dozen.

Ingredients:

1 cup butter, softened.
1/2 cup sugar.
1 teaspoon vanilla extract.
2 cups all-purpose flour.
1 cup finely chopped walnuts.
30 milk chocolate kisses.
1-1/3 cups confectioners sugar, divided.
2 tablespoons baking cocoa.

Directions:

In a large bowl, cream the butter, sugar, and vanilla until light and fluffy. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough for 2-3 hours or until firm.

Preheat oven to 375 F. Shape into 1 inch balls. Flatten balls and place a chocolate kiss in the center. Pinch the dough together around the kiss. Place 2 inches apart on an ungreased baking sheet.

Bake for 12 minutes or until set but not golden. Cool for 1 minute before moving to a wire rack to cool.

Sift together 2/3 cup confectioners sugar and cocoa. While cookies are still warm roll half in cocoa mixture and half in the remaining confectioners sugar. Cool completely. Store in an airtight container.

Christmas Cookies Part 3 - Ginger Snaps

Sun, 15 Jan 2012 12:00:05 -0500

This is about the time before Christmas when I got horribly sick with asthmatic bronchitis. I could barely breathe or move it was horrible. I began to struggle through preparing for Christmas. I didn’t even get to make all of the kinds of cookies I had wanted to make. Don’t worry I am still going to make them before winter is over. Although it doesn’t feel like winter yet here on the east coast. I’m loving the beautiful weather.

Notes: This was a new recipe I picked to try this year. They were delicious!! I added extra ginger for that extra zing! I will be making these every year from now on.

Ginger Snaps

Makes: 3 dozen
Ingredients:

1/2 cup butter, softened.
1/2 cup packed dark brown sugar.
1/4 cup molasses.
1 tablespoon water.
2 teaspoons fresh minced gingerroot (I added more).
1-1/2 cups all-purpose flour.
1 tablespoon baking cocoa.
1-1/4 teaspoons ground ginger.
1 teaspoon baking soda.
1 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1/4 teaspoons ground cloves.
7 ounces semisweet chocolate, chopped.
1/4 cup sugar.

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the molasses, water, and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves; gradually add to the creamed mixture and mix well. Stir in the chocolate. Cover and refrigerate for 2 hours or until easy to handle.

Preheat oven to 350 F. Shape dough into 1 inch balls and roll in sugar. Place 2 inches apart on a greased baking sheet. Bake for 10-12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks to cool completely.

Katie in Cucina

Inspiration foodiefied: Spaghetti Bolognese

Pumpkin Oatmeal Cookies

Photo

2012 Cooking Goals

Broccoli Alfredo

Penne with roasted string beans and balsamic butter

Mozzarella Sticks

veganfood: Giveaway: Vegan Cupcakes Take Over the Worldby Isa...

Giveaway: Vegan Cupcakes Take Over the Worldby Isa Chandra Moskowitz and Terry Hope Romero

I LOVE onion rings!!! This is inspiration for all the struggles...

Amazing new things coming soon!

Quick, Give Me a Flavor

Basic Quick Bread

My V-day meal coming soon.

Potato Rösti

Potato Rösti

Slow Cooker Orange Chicken

Slutty Brownies

SLUTTY BROWNIES!! Recipe soon!

Back To Basics: Scones

Classic Bread Stuffing with Sausage

Christmas Cookies Part 4 - Secret Kiss Cookies

Christmas Cookies Part 3 - Ginger Snaps

Giveaway: Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz and Terry Hope Romero