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simplerecipes: Zinfandel Spaghettini with Spicy Rapini 1 1/2 pounds rapini (broccoli rabe) 1 pound spaghettini or spaghetti One 750-ml bottle dry red wine, preferably Zinfandel 1 tablespoon sugar 1/3 cup extra-virgin olive oil 2 tablespoons sliced garlic (about 4 cloves) 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt or sea salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Pecorino-Romano In a large pot of salted boiling water, cook rapini for about 3 minutes. Transfer rapini to a baking sheet and spread it out to cool. In the same boiling water, cook spaghettini, stirring occasionally, for 2 minutes if fresh, 3 to 5 minutes if dried. You’ll do the second half of the cooking in the Zinfandel. Reserve 1 cup of the pasta water and then drain pasta. Add wine and sugar to pasta pot. Bring to a boil over high heat and cook to reduce by half, 8 to 10 minutes. Add pasta to the pot and shake the pot to prevent pasta from sticking. Gently stir with tongs until coated, and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente. While the pasta cooks in the wine, heat a large, deep saute pan or skillet over high heat. Add oil, reduce heat to medium-low, and saute garlic until pale golden, about 3 minutes. Add red pepper flakes, blanched rapini, salt and pepper and cook, stirring occasionally, for 1 to 2 minutes. Pour in 1/2 cup of the reserved pasta water. Add rapini mixture to the pasta, toss gently, and transfer to individual pasta bowls or one big platter. Sprinkle with pecorino. via Food Gal

simplerecipes:

Zinfandel Spaghettini with Spicy Rapini

1 1/2 pounds rapini (broccoli rabe)
1 pound spaghettini or spaghetti
One 750-ml bottle dry red wine, preferably Zinfandel
1 tablespoon sugar
1/3 cup extra-virgin olive oil
2 tablespoons sliced garlic (about 4 cloves)
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Pecorino-Romano

In a large pot of salted boiling water, cook rapini for about 3 minutes. Transfer rapini to a baking sheet and spread it out to cool. In the same boiling water, cook spaghettini, stirring occasionally, for 2 minutes if fresh, 3 to 5 minutes if dried. You’ll do the second half of the cooking in the Zinfandel. Reserve 1 cup of the pasta water and then drain pasta. Add wine and sugar to pasta pot. Bring to a boil over high heat and cook to reduce by half, 8 to 10 minutes. Add pasta to the pot and shake the pot to prevent pasta from sticking. Gently stir with tongs until coated, and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente. While the pasta cooks in the wine, heat a large, deep saute pan or skillet over high heat. Add oil, reduce heat to medium-low, and saute garlic until pale golden, about 3 minutes. Add red pepper flakes, blanched rapini, salt and pepper and cook, stirring occasionally, for 1 to 2 minutes. Pour in 1/2 cup of the reserved pasta water. Add rapini mixture to the pasta, toss gently, and transfer to individual pasta bowls or one big platter. Sprinkle with pecorino.

via Food Gal

hellyeahrecipes: Extremely Chocolaty Chip Cookies 1 cup hazelnuts 14.4-ounce box graham crackers, crushed (about 4 cups) 8 ounces dark or semisweet chocolate 1/2 cup dark alkalized (Dutch process) cocoa powder 11/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large eggs Note: The cookie dough is rolled into a cylinder shape that can be refrigerated for several days or frozen for several months. Defrost it in the refrigerator before baking. Preheat the oven to 325 degrees. Place the hazelnuts on a sheet pan and bake them for 15 minutes, shaking them once halfway through. Transfer the nuts to the center of a kitchen towel. Fold the corners of the towel over and let them steam for 1 minute. Holding the towel, vigorously rub the hazelnuts inside to remove the skins. Don’t worry if a little bit of skin stays on. Cool the hazelnuts completely. Place the hazelnuts and graham crackers in the bowl of a food processor fitted with the chopping blade and pulse to produce a fine powder. Roughly chop 4 ounces of the chocolate and add it to the food processor bowl, along with the cocoa powder. Process all together for 15 to 20 seconds, or until uniformly combined. Using a spatula, mix the butter and brown sugar in a medium bowl. Add the eggs and the contents of the mixer bowl and incorporate well. Divide the dough into halves. Lightly wet your work surface, cut a length of plastic wrap about 24 inches long, and lay it on the damp counter. Place one of the dough balls in the center of the plastic. Take one edge of the plastic wrap and fold it over the dough. Tuck it under and roll the dough, forming a large sausage shape approximately 3 inches in diameter and 6 inches long in the process. Roll up the entire length of the plastic wrap around the dough two or three times. Next, twist both ends of the plastic very, very tightly. If you loosely pack this dough, it will crumble too easily. Fasten the ends tightly with twine or twist ties. Repeat the above steps with the other piece of dough. Refrigerate at least 4 hours, or until firm. To bake the cookies, preheat the oven to 325 degrees. Cut the remaining 4 ounces of chocolate into large “chips.” Line two sheet pans with Silpat or parchment. Slice the dough into ½-inch-thick disks. Place 6 cookies on each sheet pan and press 6 to 8 chocolate pieces into the top of each. Bake the cookies for about 20 minutes. They will be very delicate—let them sit on the pan for 5 minutes until they are firm and cool enough to remove with a spatula. Carefully transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.

hellyeahrecipes:

Extremely Chocolaty Chip Cookies

  • 1 cup hazelnuts
  • 14.4-ounce box graham crackers, crushed (about 4 cups)
  • 8 ounces dark or semisweet chocolate
  • 1/2 cup dark alkalized (Dutch process) cocoa powder
  • 11/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 cup packed brown sugar, dark
  • 2 large eggs

Note: The cookie dough is rolled into a cylinder shape that can be refrigerated for several days or frozen for several months. Defrost it in the refrigerator before baking.

  1. Preheat the oven to 325 degrees. Place the hazelnuts on a sheet pan and bake them for 15 minutes, shaking them once halfway through. Transfer the nuts to the center of a kitchen towel. Fold the corners of the towel over and let them steam for 1 minute. Holding the towel, vigorously rub the hazelnuts inside to remove the skins. Don’t worry if a little bit of skin stays on. Cool the hazelnuts completely.
  2. Place the hazelnuts and graham crackers in the bowl of a food processor fitted with the chopping blade and pulse to produce a fine powder. Roughly chop 4 ounces of the chocolate and add it to the food processor bowl, along with the cocoa powder. Process all together for 15 to 20 seconds, or until uniformly combined. Using a spatula, mix the butter and brown sugar in a medium bowl. Add the eggs and the contents of the mixer bowl and incorporate well.
  3. Divide the dough into halves. Lightly wet your work surface, cut a length of plastic wrap about 24 inches long, and lay it on the damp counter. Place one of the dough balls in the center of the plastic. Take one edge of the plastic wrap and fold it over the dough. Tuck it under and roll the dough, forming a large sausage shape approximately 3 inches in diameter and 6 inches long in the process. Roll up the entire length of the plastic wrap around the dough two or three times. Next, twist both ends of the plastic very, very tightly. If you loosely pack this dough, it will crumble too easily. Fasten the ends tightly with twine or twist ties. Repeat the above steps with the other piece of dough. Refrigerate at least 4 hours, or until firm.
  4. To bake the cookies, preheat the oven to 325 degrees. Cut the remaining 4 ounces of chocolate into large “chips.” Line two sheet pans with Silpat or parchment. Slice the dough into ½-inch-thick disks. Place 6 cookies on each sheet pan and press 6 to 8 chocolate pieces into the top of each. Bake the cookies for about 20 minutes. They will be very delicate—let them sit on the pan for 5 minutes until they are firm and cool enough to remove with a spatula. Carefully transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.

(Source: )

theperfectbreakfast: Kith Cafe’s Macchiato.

theperfectbreakfast:

Kith Cafe’s Macchiato.

fuckyeahcookies: Chocolate Chip Cookies Recipe Here is my simple recipe for light chocolate chip cookies. You won’t need any mixer; I’m using a simple egg beater and my hands. This recipe makes about 60 small cookies or 30 large ones. 2 3/4 cups all purpose flour 1 teaspoon of baking soda1 teaspoon of baking powderA pinch of salt 120 grams (about 1/2 cup) unsalted butter, melted200 grams (1 cup) white sugar (granulated)2 XL eggs2 teaspoons of vanilla extract250 grams of bittersweet chocolate chips Preheat oven to 190 deg C In a small bowl, whisk the flour, baking powder, baking soda, salt and chocolate chips. In a large bowl, whisk together the melted butter, eggs, vanilla extract and sugar for two minutes. Gradually add the flour and chocolate chips mixture to the butter mixture. Use your hand to beat this just until incorporated. Use small ice cream scoop to place balls of dough on a cookie sheet, flatten them.Bake the cookies for about 15 minutes or until golden.

fuckyeahcookies:

Chocolate Chip Cookies Recipe

Here is my simple recipe for light chocolate chip cookies. You won’t need any mixer; I’m using a simple egg beater and my hands. This recipe makes about 60 small cookies or 30 large ones.

2 3/4 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
A pinch of salt

120 grams (about 1/2 cup) unsalted butter, melted
200 grams (1 cup) white sugar (granulated)
2 XL eggs
2 teaspoons of vanilla extract
250 grams of bittersweet chocolate chips

Preheat oven to 190 deg C

In a small bowl, whisk the flour, baking powder, baking soda, salt and chocolate chips.

In a large bowl, whisk together the melted butter, eggs, vanilla extract and sugar for two minutes.

Gradually add the flour and chocolate chips mixture to the butter mixture. Use your hand to beat this just until incorporated.

Use small ice cream scoop to place balls of dough on a cookie sheet, flatten them.
Bake the cookies for about 15 minutes or until golden.

fuckyeahcookies: Chocolate Chip Cookies! Ingredients:2-1/4 cups unsifted all-purpose flour1 tsp. baking soda1 cup butter, softened1/4 cup granulated sugar3/4 cup firmly packed brown sugar1 pkg. [3.4 oz.] vanilla or chocolate instant pudding1 tsp. vanilla2 eggs1 pkg. [12 oz.] Nestle Semi- Sweet chocolate chips1 cup chopped nuts [walnuts] Make sure that all ingredients are at room temperature Mix flour with baking soda. Combine butter, the sugars, pudding and vanilla in a large mixing bowl; beat until smooth and creamy Beat in eggs.Gradually add flour mixture; then stir in chips and nuts Batter will be stiff Drop by rounded teaspoonful onto ungreased baking sheets, about 2” apart…I only put 12 cookies per cookie sheet Place cookie sheet in middle of oven Bake one cookie sheet at a time Bake at 375°F for 8 – 10 minutes…9 minutes works best for my oven.Makes about 7-dozen cookies

fuckyeahcookies:

Chocolate Chip Cookies!

Ingredients:
2-1/4 cups unsifted all-purpose flour
1 tsp. baking soda
1 cup butter, softened
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 pkg. [3.4 oz.] vanilla or chocolate instant pudding
1 tsp. vanilla
2 eggs
1 pkg. [12 oz.] Nestle Semi- Sweet chocolate chips
1 cup chopped nuts [walnuts]

Make sure that all ingredients are at room temperature
Mix flour with baking soda.
Combine butter, the sugars, pudding and vanilla in a large mixing bowl;
beat until smooth and creamy
Beat in eggs.
Gradually add flour mixture; then stir in chips and nuts
Batter will be stiff

Drop by rounded teaspoonful onto ungreased baking sheets,
about 2” apart…I only put 12 cookies per cookie sheet

Place cookie sheet in middle of oven

Bake one cookie sheet at a time
Bake at 375°F for 8 – 10 minutes…9 minutes works best for my oven.
Makes about 7-dozen cookies

katcupcakery: Gluten-free Grain-free P B & J Cupcakes Gluten-free Grain-free P B & J Cupcakes For the cupcakes: 4 eggs – separated 1/2 teaspoon cream of tartar Pinch salt 3 tablespoons granulated sugar ¾ cup creamy peanut butter 3 tablespoons flavorless vegetable oil 1 teaspoon gluten-free vanilla extract ½ cup ground almonds (almond meal) 1 teaspoon baking soda ¼ cup good quality strawberry jam Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners. With electric mixer on high speed whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running add sugar, 1 tablespoon at a time, until stiff peaks form. In a clean bowl beat the egg yolks with the peanut butter oil and vanilla with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky. Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter. Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch. Cool on a rack until completely cooled before frosting. For Frosting: 8 ounces cream cheese at room temperature 1 ½ sticks ( ¾ cup) unsalted butter at room temperature 1 teaspoon gluten-free vanilla extract 1 ½ cups powdered sugar – sifted 3 heaping tablespoons good quality strawberry jam In the bowl of an electric mixer blend together the cream cheese, butter and vanilla. Turn mixer off and add powdered sugar. Start mixer again on low speed and blend in the sugar increasing the speed until the mixture is very smooth. Add the jam and mix until just mixed in. Frost cupcakes. Make 12 cupcakes.

katcupcakery:

Gluten-free Grain-free P B & J Cupcakes

Gluten-free Grain-free P B & J Cupcakes

For the cupcakes:

4 eggs – separated
1/2 teaspoon cream of tartar
Pinch salt
3 tablespoons granulated sugar
¾ cup creamy peanut butter
3 tablespoons flavorless vegetable oil
1 teaspoon gluten-free vanilla extract
½ cup ground almonds (almond meal)
1 teaspoon baking soda
¼ cup good quality strawberry jam

Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners.

With electric mixer on high speed whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running add sugar, 1 tablespoon at a time, until stiff peaks form.

In a clean bowl beat the egg yolks with the peanut butter oil and vanilla with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky.

Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter.

Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch.

Cool on a rack until completely cooled before frosting.

For Frosting:

8 ounces cream cheese at room temperature
1 ½ sticks ( ¾ cup) unsalted butter at room temperature
1 teaspoon gluten-free vanilla extract
1 ½ cups powdered sugar – sifted
3 heaping tablespoons good quality strawberry jam

In the bowl of an electric mixer blend together the cream cheese, butter and vanilla. Turn mixer off and add powdered sugar. Start mixer again on low speed and blend in the sugar increasing the speed until the mixture is very smooth. Add the jam and mix until just mixed in.

Frost cupcakes.

Make 12 cupcakes.

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