Zucchini with Shallots

Very yum!! 10/10. Made at mom's sometime in 2020, forgot to get pix. Made with the amazing scallops pasta thing. Thinner zucchini would have been better, but we did fine with the fat ones, just made it a bit trickier to turn in the pan and cook evenly.

*note: you may need a subscription to view the recipe on the link

Link to original recipe: https://cooking.nytimes.com/recipes/9529-zucchini-with-shallots

Recipe below contains my modifications.

Ingredients:

1 1/2 lbs. "thin" zucchini (width-wise)

2 T. olive oil

salt and pepper, to taste

2 T. fresh bread crumbs

1 T. butter

2 T. shallots, chopped

4 T. fresh parsley, chopped (not sure if we used curly or Italian style)

Directions:

1. Rinse zucchini and pat dry. Cut off the ends, then slice into 1/8" slices (do NOT peel the zucchini).

2. In a nonstick skillet over medium-high heat, heat the olive oil. Once heated, add the zucchini and sauté, shaking the pan and tossing gently, cooking a total of around 5 min. Season with salt and pepper (to taste) while sautéing. 

3. Add the butter and bread crumbs to the pan. Once the crumbs start to brown, add the shallots and cook for another minute, until softened.

4. Sprinkle with parsley and serve. Enjoy!

Chocolate Chip Oatmeal Cookies

The link to the original recipe no longer works, and I can't find the recipe on Very Best Baking's site (nor on Crisco's), but I am leaving it here to remind me to search again every so often (in case they repost it).

Have lost the original pix I took for this (made in July of 2020), so I will update when I make again :)

Link to original recipe: https://www.verybestbaking.com/recipes/30173/choc-oat-chip-cookies/

Ingredients:

1 3/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/4 c. brown sugar (packed)

1 c. butter flavored Crisco

1/2 c. sugar

2 large eggs

2 T. milk

2 tsp. vanilla extract

2 1/2 c. quick oats (or old-fashioned)

2 c. (12 oz.) semi-sweet chocolate morsels

Directions:

1. Heat oven to 375°F. 

2. In a small bowl, combine the flour, baking soda, and salt.

3. In the bowl of a stand/electric mixer, cream brown sugar, butter, and sugar together.

4. Beat in the eggs, milk, and vanilla extract.

5. Gradually beat in the flour mixture.

6. Stir in the oats, followed by the morsels.

7. Drop by rounded tablespoon Tablespoonfuls onto baking sheets. Transfer to oven and bake for 9-10 min.

8. After removing from oven, let cookies rest on baking sheet for 1 minute before transferring to cooling rack to cool completely.

Italian Ricotta Cookies

I would call these 'pillow cookies', as they are light and soft. 9/10.

I had to bake them 11 min to get them set, and left them on the cookie sheet for 10 min to "finish".

Link to my YouTube video of preparation: https://youtu.be/-Cw6w1lsB9I

Original recipe credit: https://cookiesandcups.com/italian-ricotta-cookies/

Recipe below contains my modifications.

Ingredients:

1 c. butter, softened (can use salted or unsalted)

1 3/4 c. sugar

2 large eggs

15 oz. full-fat/whole milk ricotta cheese

2 tsp. vanilla extract

1/2 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

4 c. (480 g) all-purpose flour

for the icing--

1 1/2 c. powdered sugar

1/2 tsp. almond extract

3-4 T. milk (I used whole milk, just 3 T.)

sprinkles, for decoration, if desired

Directions:

1. Heat oven to 350°F. Line baking sheets with parchment and set aside.

2. Use an electric/stand mixer to beat the butter and sugar together for 2 min, until light and fluffy.

3. Mix in the eggs, ricotta, vanilla, salt, baking powder, and baking soda.

4. Gradually mix in the flour on low speed, just until dough forms.

5. Use a medium cookie scoop to portion out dough onto prepared baking sheet, 2" apart.

6. Transfer to oven and bake for 8-10 min**, until edges are lightly golden. (I went 11 min and they still really weren't golden at edges, but were golden on the bottom.)

7. Let cookies rest on baking sheet for 10 min, then transfer to cooling rack.

8. Once cookies have cooled, prepare the icing: sift the powdered sugar into a wide/shallow bowl. Add the almond extract and milk, then whisk to combine (start with the 3 T of milk, add a little more at a time if needed).

9. Dip the top of each cookie in the icing, let excess drip off, and place on parchment (or other surface, whatever you feel like cleaning off lol). Add sprinkles immediately after placing. Let icing set, then enjoy!

Magic in the Middle Cookies

Happy National Peanut Butter Cookie Day! These are a little bit of work...but totally worth it :D 10/10! They have a chocolate-y outside and a delightful "magic" peanut butter middle, so I believe they qualify to celebrate today.

Link to my YouTube video of preparation: https://youtu.be/ZElMiT2KRm8

Original recipe credit: https://www.kingarthurbaking.com/recipes/magic-in-the-middles-recipe

Recipe below contains my modifications.

Ingredients:

for the chocolate dough--

1 1/2 c. (180 g) unbleached all-purpose flour

1/2 c. unsweetened cocoa powder (can be Dutch-process or natural)

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar (plus some extra for rolling the dough balls)

1/2 c. light or dark brown sugar, packed (I used dark)

8 T. (1 stick) unsalted butter, softened

1/4 c. smooth peanut butter

1 tsp. vanilla extract

1 large egg

 for the 'middles'--

3/4 c. peanut butter (can be smooth or crunchy)

3/4 c. powdered sugar

Directions:

1. Line two baking sheets with parchment (or lightly grease).

2. Prepare the chocolate dough: Whisk together the flour, cocoa, baking soda, and salt, in a medium bowl.

3. In the bowl of a stand/electric mixer, beat together the sugar, brown sugar, butter, and peanut butter, until light and fluffy (around 2 min). 

4. Beat in the vanilla and egg.

5. Use a wooden spoon to stir in the dry ingredients.

6. Prepare the 'magic' filling: In a small bowl, stir together the peanut butter and powdered sugar. By the end, you will likely have to knead by hand to fully combine (it should be a smooth texture).

7. Heat oven to 375°F.

8. Divide the peanut butter filling into 24-26 small balls. (I divided my dough into 8 parts, then 3 each, and created a 25th ball by taking a small bit from a few of the balls that were on the larger side.)

9. Form the chocolate dough into balls around the size of your index finger making a circle with the tip of your thumb (the "ok" sign in the US). Roll all the balls before proceeding to next step; balance out the sizes as needed to have the same number of these as you made of the peanut butter middles.

10. Assemble the two parts: Take a chocolate ball, push your thumb a little into the center, then shape as best you can so that it has a 'mushroom cap' shape, with a cavity large enough to place a peanut butter center in it. Place the peanut butter center, then gently bring/work the chocolate dough edges to enclose the center.

11. Re-roll to ball-shaped if needed, then toss in the additional regular sugar to coat all over. Place on the prepared baking sheet, spacing balls 2" apart.

12. Grease the bottom of a drinking glass, dip it in the sugar, then use it to flatten each ball to about 1/2"thick. 

13. Transfer to oven, bake for 7-9 min. Remove from oven, let rest for 1-2 min, then transfer cookies to a cooling rack. Enjoy!

Pork Loin with Fennel and White Wine Pan Sauce

Well, sort of...the pan sauce part isn't exactly accurate, at least not for the way mine went, as there were no pan juices to do such with.  This was likely due to my pork loin not having a fat cap of any kind.  It was otherwise quite delicious, would give 9.5/10. Not a full 10 because it requires rendered duck fat and wasn't mind-blowing level (I don't mind making the effort if it ends up merited).  I would still make it again, though.  Cooking times were exactly as in recipe.

Link to original recipe: https://www.morethangourmet.com/blogs/more-than-gourmet-recipes/roast-pork-loin-with-fennel-and-white-wine-pan-sauce

Recipe below contains my modifications.

Ingredients:

1 large red onion, peeled and sliced

3 medium fennel bulbs, cored and sliced

2 T. rendered duck fat (can sub olive oil), divided

2 tsp. dried thyme, divided

salt

coarse ground black pepper

1 center cut, boneless pork loin (around 4 lb.), with a thin layer of fat left ON

1/2 c. dry white wine (I used Barefoot Sauvignon Blanc)

2 medium shallots, minced

2 c. homemade chicken stock

1/4 c. heavy cream

Directions:

1. Heat oven to 450°F. In a shallow roasting pan, toss together the onion, fennel, 1 T. of the duck fat, and 1 tsp. of the thyme. Season with salt and pepper, to taste. (I opted to toss in a bowl, then spread in the pan (easier!))

2. Pat the pork dry, then brush it with the remaining 1 T. duck fat. Sprinkle the remaining 1 tsp. thyme over the pork, then season with salt and pepper (to taste).

3. Position the pork, fat side up, atop the fennel-onion mixture. Roast in center of oven for 15 min.

4. Reduce the heat to 300°F. Continue roasting the pork until internal temp reaches 145-150°F (around 1 hour).

5. Remove roast from oven, transfer to cutting board. Cover the pork loosely with foil and let rest. Transfer the fennel/onion mixture to a warm platter.

6. For the sauce-- Pour off most of the fat from the pan (if you have any). Place the pan over medium heat on stovetop. Add the shallots and wine, and bring to a boil. Stir, scraping up any browned bits into the sauce. (I opted to just do this in a saucepan, as I did not have much on the roasting pan to work with).

7. Add the chicken stock, return to a boil, then cook until reduced by half (less than 1 1/4 c.). Whisk in the cream, then season with salt and pepper.

8. Slice the pork, serve with a side of the fennel/onion mixture, all topped with the sauce. Enjoy!

Chewy Chocolate Chip Bars

Mmm these are quite tasty indeed, 9.5/10, would make again for sure.  Mods: used parchment instead of foil to line pan (just a bit annoying when you go to press it into the pan) and had to bake longer--closer to 35 min, but this may be my oven being funny (it goes through phases of random inaccuracy, it seems). I also seem to have failed to get a pic after cutting it, so I'll have to add that next time I make it.

Link to original recipe: https://www.melskitchencafe.com/thick-and-chewy-chocolate-chip-bars/

Recipe below contains my modifications.

Ingredients:

12 T. (1 1/2 sticks) butter, melted and slightly cooled

1/2 tsp. salt

1/2 tsp. baking soda

1 c. light brown sugar (packed)

1/2 c. sugar

1 large egg AND 1 large egg yolk

2 tsp. vanilla extract

2 c. + 2 T. (10 1/2 oz.) all-purpose flour

2 c. semi-sweet chocolate chips

Directions:

1. Heat the oven to 325°F with over rack in lower-middle position. Line a 9 x 13" baking pan with foil (or parchment, which is what I used) with 1" of excess hanging over edges of pan. Spray foil (or parchment) with nonstick cooking spray.

2. In a large bowl, whisk together the melted butter, salt, and baking soda until combined.

3. Stir in the brown sugar and sugar until evenly combined, followed by the egg, egg yolk, and vanilla.

4. Use a wooden spoon or rubber spatula to fold the flour into the wet ingredients. When a few streaks of flour remain, stir in the chocolate chips, only until just combined and streaks have just disappeared (do NOT overmix!)

5. Press the batter evenly into the prepared baking pan and transfer to the oven. Bake for 24-28 min, or until bars are lightly browned at the edges and is starting to pull away from the sides of the pan. 

6. Transfer to a wire rack to cool to room temp. Once cooled, lift bars out using the overhanging foil/parchment, cut into squares and enjoy!

Ultimate Chocolate Mousse

It might break your arm off doing all the folding, but it's so very worth the delicious results! 10/10. Awesome topped with a few raspberries.

Link to original recipe: https://www.foodandwine.com/recipes/ultimate-chocolate-mousse

Recipe below contains my modifications.

Ingredients:

8 oz. semisweet dark chocolate, broken in pieces (I used 2.5 oz of 70% dark Lindt & 5.5 oz. Ghirardelli bittersweet (60% cacao) chips)

6 large eggs, separated

3 T. water

1/4 c. amaretto, until sauce t

2 c. heavy cream

6 T. sugar, divided

Directions:

1. Prepare a double boiler. In the top pan, melt the chocolate, then remove from heat and set aside.

2. Place the egg yolks and water in a heavy saucepan over very low heat. Cook, whisking vigorously and constantly, until yolks begin to foam and thicken (about 6 min).

3. Whisk in the amaretto and continue whisking constantly, until sauce is thick enough to coat the back of a spoon (about 6-8 additional min). 

4. Remove from heat and pour through a fine wire-mesh strainer into a bowl. Discard any solids left in strainer.

5. Fold melted chocolate into the sauce and transfer sauce to a large bowl. Set aside.

6. In a separate bowl, use an electric mixer on high speed to beat cream until just before stiff peaks form (around 2 min). Add 2 T. of the sugar, then beat a little more to obtain stiff peaks.

7. Fold chocolate mixture into the beaten cream.

8. Using a whisk attachment on an electric mixer, whisk/beat the egg whites on high speed until soft peaks start to form (around 1 min.)

9. Beat in the remaining 4 T. of sugar, continuing until still peaks form (2-3 min). Fold whisked whites into chocolate-cream mixture.

10. Spoon mousse into a bowl and chill at least 4 hours (up to 24 hours) before serving and enjoying!