Flourless Dark Chocolate Crinkles

Preheat Oven: 400 degrees F.
Makes about 24 crinkles

• Cooking spray, or vegetable oil
• 1 1/2 cups chocolate chips
• 3 large egg whites
• 2 1/2 cups confectioner's sugar
• 1/2 cup dark chocolate cocoa powder
• 1 tablespoon cornstarch (1 tablespoon of flour will work as well)

1. Melt 3/4 cup of chocolate chips in the microwave or on a double boiler. Once melted, set aside.
2. In a mixer or bowl, beat egg whites on high for several minutes, until they have soft peaks.
3. Gradually mix in 2 cups confectioner's sugar, 1/2 cup at a time.
4. Spray a cookie sheet with cooking spray, these cookies are notorious for sticking to your baking sheet.
5. Add cocoa, cornstarch, melted chocolate, and remaining chocolate chips and mix together.
6. Add 1/2 cup confectioner's sugar to a small bowl, take small spoonfuls of batter, and roll them into the confectioner's sugar, creating balls. 
7. Place balls on cookie sheet, leaving enough room for them to spread out.
8. Place in a 400 degree oven for 8-10 min. 
9. Enjoy!

12 Days of Christmas Cookies: Day 8

Oatmeal Raisin Cookies
Preheat Oven: 350 degrees F.
Makes about 4 dozen cookies

• 1 stick butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups old fashioned oats
• 1 cup raisins
• dash of salt

1. Cream together butter and sugars, add eggs and vanilla, and mix again.
2. Add flour, baking soda, salt, and cinnamon and mix again.
3. Finally add oats and raisins and mix completely.
4. Place dough of a cookie sheet, leaving enough room between for them to spread out.
5. Cook in a 350 degree oven for 8-12 min.
6. Enjoy!

Buttermilk Pancakes

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 1 cup buttermilk (or any milk)
• 2 tablespoons vegetable oil
• dash of salt
• fruit/chocolate chips (optional)

1. Add sugar, egg, buttermilk, and oil to a bowl or mixer and mix completely.
2. Add flour, baking powder, baking soda, salt, and mix until all of the lumps have disappeared.
3. Heat a large frying pan or flat pan and use a 1/3 measuring cup to place the pancake batter on the pan.
4. Let the pancake cooke for 2-3 min. on each side. Once all of the bubbles on the surface of the pancake have popped, it's time to flip the pancake.
5. Optional: Before flipping, add any fruit or chocolate chips to your pancake, and then flip when ready.
6. Enjoy!

Reinventing Leftovers: Shepherd's Pie

• 1/2 yellow onion
• 1/2 cups of carrots
• 2 celery stalks
• olive oil
• 1 16 oz bag of mixed frozen vegetables
• 2 cups diced leftover beef roast (you can also use 1 lb of cooked hamburger or ground lamb, make sure to drain the fat after cooking.)
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon flour
• 3 tablespoons water
• salt and pepper to taste
• 4-3 small to medium potatoes
• 2 tablespoons butter
• 3-4 tablespoons milk

1. Chop your onion, carrots, and celery in a Cuisinart and add to a heated saucepan with olive oil. 
2. Cook on medium heat for about 5 min., then add frozen mixed vegetables and cook until defrosted.
3. Add leftover beef, beef broth, tomato paste, Worcestershire sauce, Dijon mustard, salt and pepper. Bring to a boil and cook on low for about an hour.
4. Start the mashed potatoes by chopping the potatoes into small bite-size pieces, rinse them with water to remove the starch, and add to pan with water and salt, bring to a boil.
5. In a small bowl, add 1 tablespoon flour with 3 tablespoons water and mix, removing any lumps.  Add flour mixture to the pie filling in order to thicken the sauce and let simmer for 10- 15 min.
6. Once your potatoes are soft, drain the water, and add butter and milk one tablespoon at a time. Mash with your potato mashed and add milk until you reach the desired consistency. Salt and pepper to taste.
7. Place the potatoes over the filing in an oven proof container and spread evenly. Place the pie in a 350 degree F. oven for about 10-15 min. until the potato crust is golden brown.
8. Enjoy!

12 Days of Christmas Cookies: Day 7

So,  I am definitely running behind on the 12 Days of Christmas Cookies project since it is now 2015, but nonetheless I will finish it so we will have the full list (and many more) for Christmas 2015! Besides, who really can eat twelve batches of cookies in three weeks? 

Chocolate Sugar Cookies with Royal Icing
Preheat Oven: 375 degrees F.
Makes about 2 dozen cookies

Cookies

• 1 stick of butter
• 2 tablespoons of vegetable oil
• 1/2 granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup cocoa
• 1 3/4 cup flour

Royal Icing

• 1 lb confectioner's sugar
• 1 tablespoon lemon juice
• 1/2 cup water

1. Cream together, butter and sugar in a mixing bowl or mixer.
2. Add eggs, vanilla, and oil, stir to incorporate.
3. Add cocoa and flour and mix until combined.
4. Roll dough out onto a floured surface with a rolling pin until the dough it about 1/4 inch thick.
5. Cut your cookies out with a cookie cutter or the rim of a glass and place on a cookie sheet. 
6. Preheat of Oven to 375 degree F. and bake the cookies for 9-10 min.
7. While the cookies are baking, you can start the icing. Add confectioner's sugar, lemon juice, and water to a bowl or mixer and stir until all the lumps have disappeared. (If you are only using this icing for these cookies half the recipe so do don't have extra frosting).
8. After the cookies have cooled, dip the cookies into the icing half way, and place on a piece of parchment paper or aluminum foil to rest.
9. Let the cookies sit for about 3 hours, or until the icing hardens.
10. Enjoy!  

Check out my video on how to make these cookies, linked below!

Meatless Monday: Vegetarian Cannellini Bean Soup

Ingredients

• 1/2 medium yellow onion
• 2 stalks celery 
• 1 cup carrots
• 1-2 tablespoons olive oil
• 1 14 oz can of diced tomatoes
• 1 12 oz can of cannellini beans (washed)
• 1-2 cups vegetable stock 
• 1 tablespoon tomato paste
• 1/2 teaspoon black pepper
• 1 tablespoon dried oregano
• 1/4 teaspoon chili pepper
• salt to taste

1. Dice your onion, celery, and carrots.
2. Add olive oil to a heated sauce pan and add your diced vegetables.
3. Stir occasionally until the onions are translucent.
4. Add diced tomatoes, cannellini beans, vegetable stock, tomato paste, black pepper, oregano, and chili pepper, stir together.
5. Let soup simmer on low-medium heat for about 40 min., until potatoes and carrots are cooked through.
6. Enjoy!

Check out my video on how to make this soup on YouTube!

Lemon Marinated Lamb and Potatoes

Lamb

• 1 3-5 lb  leg of lamb (with bone or boneless)
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup dried oregano
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Add lemon juice, olive oil, oregano, garlic, salt, and pepper in a gallon size bag and mix together.
2. Add the lamb to the baggie and cover with the marinade.
3. Marinade the lamb in the refrigerator for at least two hours or over night.
4. Preheat the oven to 450 degrees F.
5. Remove the lamb from the baggie and place on a roasting rack or an over safe cooking dish.
6. Cook the lamb for 15 min. at 450 degrees and then reduce the heat to 350 degrees F. and cook for another 40 min. Here is a handy website with cooking temps and times based on how big your lamb is.
7. Check to see if your lamb is done with a cooking thermometer, and then let it sit and rest for about 20- 30 min.
8. Enjoy!

Potatoes

• 4 yellow russet potatoes
• 4 red russet potatoes
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Peel potatoes and cut them into bite size pieces.
2. Place potatoes in a gallon size baggie and add lemon juice, olive oil, garlic, oregano, salt, and pepper.
3. Let the baggie of potatoes marinate for 2 hours in the refrigerator. 
4. After marinating, remove the potatoes from the baggie and place them in a large Pyrex backing pan. 
5. Preheat the oven to 350 degrees F. and back for about an hour, until potatoes are soft. (If backing with the lamb, place the potatoes on the bottom shelf of the oven after you have reduced the heat to 350 degrees)
6. Enjoy!

Check out my video on how to make this delicious dish below!