Chocolate & Vanilla Shortbread Stripes

These addictive cookies are part of my 2023 Christmas Goodie Countdown on my YouTube channel. They are a bit of work, nothing difficult, totally worth it!

Link to my YouTube "making of the recipe" video: https://youtu.be/CprPJXu2Z_A

Link to original recipe: https://www.bonappetit.com/recipe/zebra-striped-shortbread-cookies

Ingredients:

2 1/3 c. all-purpose flour, divided
1 1/2 tsp. kosher salt, divided
1/3 c. Dutch-process cocoa powder
1 1/4 c. (2 1/2 sticks) unsalted butter, softened
2/3 c. sugar
1/4 c. powdered sugar
1 large egg yolk
1 tsp. vanilla extract
1 large egg, beaten
1/4 c. sanding sugar

Directions:

1. In a medium bowl, whisk together 1 1/3 c. of the flour and 3/4 tsp. of the salt.  Set aside.

2. In another medium bowl, whisk together cocoa powder, remaining 1 c. of flour, and remaining 3/4 tsp salt. Set aside.

3. In the bowl of a stand mixer, beat butter, sugar, and powdered sugar until light and fluffy (around 4 min).

4. Beat in the egg yolk and vanilla extract.  Divide this mixture in half and add one 'half' to each of the reserved bowls of dry mixture.

5. Scrape the plain mixture (non-cocoa) back into stand mixer bowl and mix on low speed until just combined.  Scrape mixture back into original medium bowl, then repeat procedure with the cocoa mixture.

6. Line a work surface with a large sheet of parchment.  Divide each dough (the plain and the cocoa versions) into fourths.  On the work surface, pat each piece of dough into a rectangle around 6" x 2".

7. Layer a plain rectangle atop a cocoa one, then another cocoa and another plain so that there is a stack of 4 layers.  Tightly press and roll this into a log until it measures around 8" long with 1 1/2" diameter.  Repeat with the remaining 4 rectangles.

8. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.

9. Arrange racks in upper third and lower third of oven and heat to 350°F.  Line baking sheets with parchment.

10. Unwrap one dough log, then brush with beaten egg all over, except ends.  Roll log in sanding sugar to coat well (push sugar into dough as you roll).  Repeat for second dough log.

11. Slice into 1/4" rounds. Arrange cookies on prepared baking sheets 2" apart.  Place 1 sheet on top rack of oven and other on bottom rack.  Bake for 6 min, then switch sheet positions and bake for additional 6-8 min--until edges are just set.  Let cool on baking sheets.  Enjoy!

Mushroom Marsala Veal Scallopini

This was the dish we made for our anniversary dinner (in December) at my mom's.  It is sooooo freaking delicious--we all raved about it!  10+ all the way.  I only have pic of finished product.  The sauce amounts listed below are 1.5 times the original, as that is how we made it.  We served it with rosemary potatoes, which paired perfectly.

Link to original recipe: https://www.italianfoodforever.com/2019/11/mushroom-veal-marsala/

Ingredients:

8 oz. baby bella mushrooms, cut in small chunks
2-3 oz. dried porcini, reconstituted
4 T. olive oil, divided
2 T. unsalted butter
8 thin slices veal scallopini (about 1 1/2 lbs), pounded to equal thickness (we had more slices than this, but equivalent weight and it worked fine)
all purpose flour seasoned with salt and pepper
3/4 c. sweet marsala wine
1 1/2 c. chicken broth
3/4 c. heavy cream
3/4 tsp. fresh thyme
salt and pepper, to taste

Directions:

1. Place seasoned flour in plastic zip-top style bag and add veal scallops, shake to coat.

2. Heat a large skillet over medium to medium high heat.  Add 2 T. of the olive oil and the butter, swirl to combine as butter melts.

3. Add the baby bellas and porcini, cook until golden brown.  Transfer mushrooms to a plate.

4. Add remaining oil to the skillet.  Once hot, add veal cutlets to skillet but do not overlap.  Cook 1 min per side (yes, only one minute!) and transfer to plate.

5. Deglaze pan with marsala, scraping up and browned bits.  Add the chicken broth, cream, and thyme.  Cook until sauce has thickened and reduced by half.  Salt and pepper to taste.

6. Return mushrooms and veal to pan to reheat and coat with sauce.  Serve up and enjoy!

Cinnamon Sugar Swirled Croissant Loaf

Made this with my mom back in November.  It is excellent 10/10, though it wasn't exactly the texture I expected.  The top comes out croissant-y, but rest is more like a regular bread type of texture inside.  Still, I highly recommend it, very yummy!!

Link to original recipe: https://www.halfbakedharvest.com/easy-swirled-cinnamon-sugar-croissant-loaf/

Ingredients:

1 3/4 c. whole milk
2 T. honey
1 T. instant yeast
4 1/2 to 5 c. all-purpose flour, plus additional for rolling
2 tsp. kosher salt
6 T. salted butter, room temperature, divided
2 sticks (1 c.) cold salted butter, sliced into thin pieces (when time for them)
1/2 c. sugar
1 T. cinnamon
1 egg, beaten (for brushing)

Directions:

1. Stir the honey into the milk and warm to 105-110°F.  Pour the mixture into the bowl of a stand mixer and add the yeast, 4 1/2 c. of flour, and salt.  Use the dough hook to mix until flour is completely incorporated (took about 3 min with my mixer on speed 2).

2. Add 4 T. of the butter and mix until combined (about 2-3 min more), adding the remaining 1/2 c. of flour if/as needed, until dough pulls away from sides of bowl.  You may have to stop and scrape down sides of bowl (I did, and used the whole 1/2 c. of flour).

3. Cover bowl and place in warm area (I used proof setting on my oven) for 45 min to an hour, or until doubled in size.

4. Punch dough down and roll out onto a lightly floured surface.  Roll into a rectangle about 12" x 18".  Slice the cold butter and layer the slices down the middle 1/3 of the dough (along the width).  Press butter slices gently together with your hands.

5. Fold 1/3 of the dough over the butter, then fold the other 1/3 over the top of that.  Roll the dough out again into a large rectangle, fold in thirds again.  Wrap dough in plastic wrap and transfer to freezer.  Let freeze for 20 min.

6. Remove dough from freezer and remove plastic wrap.  Roll out into 12" x 18" rectangle again and fold in thirds.  Re-wrap in plastic wrap and return to freezer for additional 20 min.

7. Meanwhile, butter two bread pans.  Combine sugar and cinnamon in a small bowl.

8. Remove dough from freezer and unwrap.  Roll dough into rectangle again.  Spread the remaining 2 T. of softened butter all over the rectangle of dough, then sprinkle cinnamon-sugar mixture atop the butter. 

9. Starting at the long edge of the dough, roll carefully into a tight log.  Pinch to seal when completely rolled up.

10. Cut dough log in half, then cut each half into 10 rolls.  Arrange the 10 rolls in each of the prepared loaf pans.  Cover and let rise for 15 min.

11. Heat oven to 350°F.  Place the bread pans on a rimmed baking sheet and brush tops of each loaf with the beaten egg.

12. Transfer to oven and bake 40-45 min, or until dark brown on top.  Let cool in pan for 5 min, then turn out onto a cooling rack.  Slice up and enjoy!

Lyon-Style Chicken

Made this back in November just before Thanksgiving.  Ooh yes! 10+/10 everyone raved about this at dinner. For the record, despite the amount of vinegar, it does NOT have a strong vinegar taste at all. Absolutely will repeat!

Link to original recipe: https://www.foodandwine.com/recipes/lyon-style-chicken-with-vinegar-sauce

Ingredients:

3 T. extra-virgin olive oil
~4 lbs. bone-in chicken pieces (I used all chicken drumsticks)
salt and freshly ground pepper
3 T. unsalted butter, divided
12 large garlic cloves
1 bay leaf
1 c. Banyuls vinegar (or red wine vinegar, which is what I used--Alessi brand)
2 c. chicken stock
1/4 c. crème fraîche

Directions:

1. Heat oven to 450°F.

2. Heat the oil in a large, deep skillet over moderately high heat.  Season chicken with salt and pepper, then add to skillet.  Brown on both sides.

3. Add 1 T. of the butter to the skillet and swirl to coat the chicken pieces, then add garlic and bay leaf.

4. Transfer skillet to oven.  Bake for 8 min, then carefully add vinegar to skillet.  Continue baking for additional 15 min, basting a few times with the juices.  Remove and transfer chicken and garlic to a plate/bowl.

5. Return skillet with sauce to stovetop and add chicken stock.  Bring to a boil, scrape up any browned bits, and continue boiling until reduced to 1 1/4 cups (around 10 min.)

6. Whisk in crème fraîche and remaining 2 T. of butter.   Return chicken and garlic to skillet, along with any accumulated juices.  Simmer over moderately high heat until sauce thickens slightly, around 3 min.  Season with salt and pepper, serve with desired side and enjoy!

Dark Chocolate Candy Cane Cookies

Loooove these.  Have made these a few times now, 10+ all the way. Ghirardelli white chocolate melts for the coating (in double boiler) are perfect and easy!  Set out your eggs now to get them at room temp and get ready for addictive, delicious cookies :)

Link to my YouTube video of preparation: https://youtu.be/ftdWRiqt-J0

Link to original recipe: https://livforcake.com/dark-chocolate-candy-cane-cookies/

Ingredients:

2 c. all-purpose flour
1/4 c. sifted Dutch-processed cocoa powder
1/4 c. sifted black cocoa powder
1 tsp. baking soda
1/2 tsp. sea salt
1 c. unsalted butter, softened
1/2 c. sugar
1 c. light brown sugar, packed
2 large eggs room temperature
1 tsp. peppermint extract
1 bag Ghirardelli white candy melts
crushed candy canes (I think I used 3 regular sized ones)

Directions:

1. Whisk together flour, Dutch cocoa, black cocoa, baking soda, and salt in a medium bowl. Set aside.

2. In the bowl of a stand mixer, beat together butter, sugar, and brown sugar for 2-3 min, or until light and fluffy.

3. Add egg and peppermint extract, beat on lower speed until well combined.

4. Mix in the reserved flour mixture until just combined.  Cover bowl and refrigerate for at least 1 hour (up to overnight).

5. Heat oven to 350°F.  Line baking sheets with parchment.

6. Use a cookie scoop (or drop by Tablespoonfuls) to drop dough balls onto prepared sheets, at least 2" apart.  Bake for around 10 min, or until middles are set. 

7. Let cookies cool on sheets for 5 min before transferring to wire rack to cool completely.

8. Line a baking sheet or countertop with parchment. Heat double boiler (water gently simmering) and add candy melts.  Stir until melted, then dip cookies halfway in, let excess drip off, then sprinkle crushed candy canes atop dipped area.  Let rest until set and enjoy!

Pressure Cooker Chicken Leg Quarters

Back in December, I came up with this recipe myself (mostly)!  While there are many recipes out there for pressure cooking, there are not many for chicken leg quarters (this is also true in general, not just for pressure cooking).  I did manage to find a guide in a cookbook at the library for how long to cook them, so that helped. And this is delicious--10/10, will absolutely make again!

Note: this was enough for 4 leg quarters, but I only had 3 on hand

Ingredients: 

1/4 c. herbes de Provence
3 T. olive oil
1 T. kosher salt
1/2 tsp. coarse ground black pepper
3 chicken leg quarters
~2 T. butter
6 T. Chardonnay
10 T. chicken broth
2 cloves garlic, minced
~1/2 lb. baby yukon gold potatoes, quartered/cut in large dice size
1 T. cornstarch
dollop of crème fraîche

Directions:

1. Combine first 4 ingredients to make a rub, use to coat the chicken legs.

2. Heat butter in cast iron skillet over medium to medium high heat.  Add chicken legs and brown on both sides (around 4-5 min per side).  Transfer to the pot of pressure cooker.

3. Add chardonnay and broth, followed by garlic, then potatoes.  Close pot, set for 'poultry' with time of 12 min.  After pressure cooking time has finished, do natural release of pressure.

4. Transfer chicken to a plate, turn cooker on to sauté setting.  Dip out around 4 tsp. of the juice and whisk with cornstarch to make slurry, then add back to pot.  Stir in the crème fraîche and simmer for a few min.

5. Transfer potatoes to dish with chicken and let sauce simmer for a few more min.  Serve chicken and potatoes with sauce and enjoy!

Triple-Flavored Cookies

Made these back in February (before going to France).  The original recipe calls them 'Triple-Flavor Big Batch Cookies', but I didn't want to make a big batch (as I didn't know if we'd like them), so I made a half batch.  They are very good, but I forgot to write down a rating for them, so I'll have to add the rating next time I make them (I know they were good enough to make again at least!)

Link to original recipe: https://www.midwestliving.com/recipe/cookies/triple-flavored-big-batch-cookies/

Ingredients (for HALF BATCH):

1 1/2 c. all-purpose flour
1 c. rolled oats (old-fashioned)
1 1/2 T. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. unsalted butter, softened
1/2 c. chunky peanut butter
3/4 c. sugar
3/4 c. brown sugar
1 1/2 eggs (for the half egg, I whisked one in cup and measured out half)
1 tsp. vanilla extract
1 1/2 c. semisweet chocolate chips

Directions:

1. Heat oven to 350°F.

2. In a medium bowl, whisk together flour, oats, cocoa, baking soda, and salt.  Set aside.

3. In the bowl of a stand mixer, cream butter and peanut butter together until smooth.

4. Beat in sugar and brown sugar.

5. Beat in eggs and vanilla.

6. Beat in as much of the reserved flour mixture as possible, mix in the rest by hand.

7. Stir in the chocolate chips.  Drop dough in rounded Tablespoonfuls (or use cookie scoop) onto cookie sheets.  Bake for 12-14 min.  Let cool on cookie sheet for at least 1 min before transferring to cooling racks.  Enjoy!