Zucchini with Potatoes

This was made as a side to accompany the stuffed beef tenderloin I made back in November (2019).  I'm not 100% positive this is the recipe we used, but fairly certain.  I can't rate it because I don't recall exactly how it was, but I do believe we liked it quite well.  I plan to make it again and will rate it then :)

Link to (probable) original recipe: https://www.bonappetit.com/recipe/zucchini-with-potatoes-and-thyme

Ingredients:

4 T. olive oil, divided
1 1/2 lb. Yukon gold potatoes, peeled, cut into 3/4" cubes
3 garlic cloves, quartered
sea salt and coarse ground black pepper
2 T. fresh thyme, chopped
1 1/2 lb. zucchini, cut in 1/2" cubes

Directions:

1. In a large, heavy skillet over medium-high heat, heat 3 T. of the oil.

2. In a large bowl, toss potatoes and garlic with salt and pepper, to taste.  Pour potato mixture into skillet.  Without stirring or moving the pan, cook potatoes 4 min.

3. Using a spatula, toss potatoes and cook until browned all over and cooked through (around 8-10 min).

4. Sprinkle thyme all over, stir to combine, then transfer to a large bowl and set aside.

5. Add remaining 1 T. of oil to skillet, then add zucchini and season with salt and pepper.  Cook until lightly browned all over (around 5-6 min.)

6. Remove from heat and pour zucchini into bowl with potatoes.  Toss to combine and season with additional salt and pepper, if needed.  Serve and enjoy!

Drop Style Christmas (or anytime) Sugar Cookies

I made these back at Christmas time, very tasty! And perfect soft texture. 10/10.  You could make with different sprinkles to be "anytime" cookies.  And these are large cookies, FYI.

Link to original recipe: https://sallysbakingaddiction.com/drop-christmas-sugar-cookies/

Ingredients:

1 1/2 c. all-purpose flour
1/2 T. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, softened
3/4 c. sugar
1 large egg, room temperature
1 tsp. vanilla extract
1/2 c. sprinkles, plus more for topping

Directions:

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

2. In the bowl of a stand mixer, cream butter and sugar together on medium speed.

3. Beat in egg and vanilla.

4. Gradually mix in reserved dry ingredients until well combined, then mix in sprinkles.  Dough should be thick/sticky consistency.

5. Scoop dough in 2 T. portions and roll into balls.  Toss balls in extra sprinkles to coat all over.  Place balls on a plate and cover.  Transfer to fridge and let chill for 2 hours.  (I think I just chilled the dough without forming in balls first, though.)

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

7. Place dough balls 3" apart on prepared baking sheets and flatten each slightly.  Bake for 11-12 min, or until edges are lightly browned.  Centers will still look very soft.

8. After removing from oven, let cookies rest on sheet for 5 min., then transfer to cooling rack.  Enjoy!

Black Cocoa Crinkles

Mmm these are very good!  And easy to make, too, so I will give them 9.5/10.  While you could make these with regular cocoa, that would defeat the point of this recipe; you might as well make the cake mix version in that case (which I also love).  Before the pandemic, I bought black cocoa powder (King Arthur Flour brand) at the Sur La Table store closest to me; it is also available on King Arthur Flour's website and Amazon.  It's a bit pricey, but keep in mind that you won't be using very much at a time.  And it's worth it IMO :)

Link to original recipe: https://spoonfulofbutter.com/black-cocoa-crinkle-cookies/

Ingredients:

1 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. fine sea salt
1/4 c. black cocoa
1/4 c. dutch-processed cocoa (do not substitute!)
1 c. superfine sugar
50 mL canola oil
2 large eggs, room temperature (I put mine in a bowl of warm water for a few min to bring them up to temperature)
1 tsp. vanilla extract
1/2 c. powdered sugar (for rolling)

Directions:

1. In a small bowl, sift together flour, baking powder, and salt.  Set aside.

2. In the bowl of a stand mixer, sift together black cocoa and dutch cocoa.  Mix in superfine sugar by hand, then pour in the oil.  Mix on low speed for 1 min.

3. After the 1 min, keep mixer running on low and add eggs, one at a time, along with vanilla.  Mix in well.

4. Gradually add the flour mixture and mix until just combined--careful to NOT overmix!

5. Cover dough with plastic wrap, pressing it to the dough, and transfer to the fridge.  Refrigerate for 4 hours.

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

7. Form dough into 1" balls by hand and toss in the powdered sugar until coated entirely/all over.  Place on prepared baking sheets, spacing balls 2" apart.  Transfer to oven and bake for 11-13 min (I went 13).  Let rest on cookie sheets for a few min. before transferring to cooling racks.  Enjoy!

Pressure Cooker Bolognese Sauce

Good, but not great straight out of pot. Tasted much better next day.  Took nearly as much effort as my other/regular version.  8/10. Was my first try at using the simmer setting of the pressure cooker, went well!

Link to original recipe: https://stripedspatula.com/bolognese-sauce-recipe-instant-pot/

Ingredients:

1 T. olive oil
1 1/2 c. yellow onion, chopped
1/2 c. carrots, chopped
1/2 c. celery, chopped
1 lb. gruond beef
1/2 lb. ground pork
4 oz. cubed pancetta
1 tsp. kosher salt, plus additional to taste
1/2 tsp. coarse ground black pepper, plus additional to taste
2 cloves garlic, minced
2 T. tomato paste
1/2 c. dry red wine
28 oz. crushed San Marzano tomatoes (in purée)
1/2 c. water
1/2 c. Italian parsley, divided
1/4 c. heavy cream
pinch of ground nutmeg
cooked pasta of your choice, for serving (went with rigatoni)

Directions:

1. With lid off, heat oil in the bowl of the pressure cooker using the 'sauté' setting.  Add the onions, carrots, and celery.  Cook until starting to brown and soften (around 8-10 min).

2. Stir in the ground beef, pork, pancetta, kosher salt, and pepper.  Cook, mashing the meats into small crumbles, until browned and most of juices have evaporated.

3. Add garlic and tomato paste to the mixture.  Cook for 1 min.   Stir in the red wine and bring to simmer.  Simmer for 2-3 min.

4. Stir in the crushed tomatoes, water, and 1/4 c. of the chopped parsley. Bring back to a simmer, then stop the 'sauté' setting.  Close and seal the pressure cooker.  Set on 'meats/stew' for 20 min of pressurized cook time.

5. At end of pressurized cooking, use 'quick release' method to depressurize.  Carefully open and remove lid once all pressure is gone (float has dropped).  Turn the 'sauté' setting back on and let mixture simmer for 5-10 min.

6. Stir in the heavy cream, nutmeg, and remaining 1/4 c. parsley.  Season with additional salt and pepper, to taste.  Serve over cooked pasta and enjoy!

Inside Out Peanut Butter Blossoms

Another that I made back in December. These were good, but I prefer the regular (not inside out) version.  7/10, as they got a bit hard after sitting.  Baked longer than recipe indicated.

Link to original recipe: https://www.bettycrocker.com/recipes/inside-out-peanut-butter-blossoms/7b2a1401-fc59-428a-a16e-4e34bc689ea7

Ingredients:

1 pouch (17.5 oz) Betty Crocker peanut butter cookie mix
vegetable oil, water, and egg as called for on the pouch
2 T. all-purpose flour
20 Hershey's Kisses, unwrapped
1/3 c. coarse sanding sugar

Directions:

1. Heat oven to 375°F.  Line cookie sheets with parchment paper.

2. In a large bowl, combine cookie mix, vegetable oil, water, egg, and flour, until a soft dough forms.

3. Make dough into balls measuring around 1 1/2" in diameter, then flatten each one out.  Place a chocolate kiss in the middle, then wrap dough up around kiss and re-roll into ball shape.

4. Toss balls in sanding sugar, then place balls 2" apart on prepared cookie sheets.

5. Bake for 8-10 min, or until edges are set (I think I had to go closer to 12 min).  Cool completely before serving.

Slow Cooker Brown Butter Carrots

Made these at Thanksgiving (2019).  They are pretty good, but not over the top. 8/10.

Link to original recipe: https://www.delish.com/cooking/recipes/a50813/brown-butter-carrots-video/

Ingredients:

2 lbs. carrots, peeled and cut into 1" chunks
1/4 c. unsalted butter
1/3 c. brown sugar
1 tsp. fresh thyme, chopped
kosher salt, to taste
1 T. parsley, chopped

Directions:

1. In a medium skillet over medium heat, melt butter until just starting to brown, then immediately pour into slow cooker.

2. Add carrots, salt, brown sugar, and thyme.  Season with salt, then stir to combine.

3. Cover and cook on 'HI' for 3 hours, or until tender.  Garnish with parsley, serve, and enjoy!

Chocolate Covered Cherry Cookies

Made these over Christmas break at mom's.  Only pic I have is of finished product.  Taste just like a cookie version of chocolate covered cherries--soft and nice! 10/10 :)

Link to original recipe: https://www.smalltownwoman.com/double-chocolate-cherry-cookies/

Ingredients:

1 1/2 c. all-purpose flour
2/3 c. cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. unsalted butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla extract
2 tsp. cherry juice (from jar of maraschino cherries)
30-36 jarred maraschino cherries, stems removed
for chocolate drizzle--
1/4 c. semi-sweet chocolate chips
2 T. sweetened condensed milk
1 T. cherry juice (from jar of maraschino cherries)

Directions:

1. In a small bowl, combine flour, cocoa, salt, baking powder, and baking soda.  Set aside.

2. In the bowl of a stand mixer, cream together butter, sugar, and brown sugar. 

3. Mix in eggs, one at at time.  Then gradually mix in the reserved dry mixture.

4. Mix in the vanilla and the 2 tsp. of cherry juice until just combined.  Cover and refrigerate dough for 30 min.

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

6. Roll dough into 1 inch balls and place on prepared cookie sheet, 2" apart.  Make a thumbprint well in each cookie and place a maraschino cherry in each one.  Bake for 10 min.

7. Meanwhile, in a small pan over low heat, melt chocolate chips and condensed milk together, stirring often.  Once melted, stir in the 1 T. of cherry juice.

8. Once cookies have cooled a bit, drizzle melted chocolate mixture atop cookies.  Let set and enjoy!