Peppermint "Oreos"

Oh man, oh man, oh man, these cookies are incredible. I have wanted to make these for weeks, especially because they are peppermint-y and it is the holidays, but time always seemed to escape me. Today, I decided that I couldn't end 2010 without testing them out so I grabbed a best friend, walked to the store for butter and powdered sugar, and pulled out my beloved KitchenAid mixer.
They are simple and they are fantastic. Try them.
...and Happy New Year!


Ingredients for the cookie:
1 devils food cake mix
1/3 cup oil
2 eggs

Directions:
Preheat oven to 350 degrees. Mix cake mix, eggs, and oil. Roll into balls and bake for 10 minutes. Cool.


Ingredients for Peppermint Butter Cream Frosting:
1/2 cup butter
1/2 teaspoon peppermint extract
2-3 cups powdered sugar
1 tablespoon milk

Directions:
Cream butter and shortening until fluffy. Add peppermint. Slowly pour in powdered sugar, then add milk while mixing.

After the cookies and frosting are made, frost the middle and put together.

Pumpkin Ravioli

On the menu for this week? Pumpkin Ravioli. Homemade, of course.
My grandma, bless her, gave me the tools to make ravioli a few years ago as a Christmas present, but they have yet to be used.
I've made ravioli before and it's a complicated process...one that I told myself isn't quite worth it when you can buy really good fresh ravioli in the grocery store. BUT, I do have the tools and I should make use of them, right?
It's better late than never.

Me, myself, and I will gladly enjoy these little guys.
Feel free to invite yourself over. There's plenty to share.
(and no, I did not take the photo. I'm "borrowing" it from savorysimple.net)

Pumpkin Ravioli

Filling Ingredients:

• 2 cups pumpkin puree
• 1 cup ricotta
• 1 shallot, diced
• butter
• 1/2 t salt
• 1/4 t dried sage
• fresh grated nutmeg
• pinch of cayenne

Fresh Pasta

• 2 cups AP or cake flour
• 1 t salt
• 2 eggs
• 1 T olive oil
• semolina flour to prevent sticking

Brown Butter Sauce

Ingredients:

• 5 T unsalted butter (preferably European butter such as Plugra)
• 1/4 cup chicken stock
• salt and pepper to taste

1. In a saucepan over medium-low heat, melt butter and then slowly brown the milk solids. This will take about 5 minutes.
2. Once the milk solids begin to brown, add the chicken stock and reduce the heat, allowing the sauce to simmer and thicken a bit.
3. Add salt and pepper to taste.

Spaghetti squash is baaack.

thank goodness for best friends. they are the best.

I have neglected delicious spaghetti squash for 2 whole years. luckily, a few days ago my best friend texted me with a spaghetti squash cooking question. naturally, I answered her question and then pulled out my grocery list and added spaghetti squash.

it has been a good month since I bought that poor squash. it has sat all lonely on my counter waiting for me to roast it buuuut, it's the holidays and that means half of my weekday dinners are filled with family and friends and holiday get-togethers so I haven't had much time to contemplate what to do with my squash...

until now.


there is so much I could do with spaghetti squash, but these fritters caught my eye so I am giving them a try.

• season the squash strands with any of the following: cumin, turmeric, ground coriander, curry powder, red chili powder, salt, pepper.
• in a bowl, whisk an egg with some milk.
• portion out some seasoned squash strands into the holes of a muffin pan and pour egg mixture on top of the squash.
• sprinkle some bread crumbs over (for top crusting).
• bake at 375 for 15-20 minutes. broil for last minute to crisp the top.
  
  
  

I'm making this. ASAP.

I KNOW I said that a New Year's resolution is to eat less sweets...but I said "less", not "no", therefore, it is entirely okay to make this sweet batch of ice cream at some point.

I've heard that it's deadly to those with little to no self-control. I believe this rumor.

Double Chocolate peanut Butter Ice Cream

2 1/2 cups whole milk

1 cup sugar

1/3 cup unsweetened cocoa powder

pinch of salt

3 Tablespoons cornstarch

1/2 cup heavy cream

3/4 cup semi sweet chocolate chips

1/2 cup smooth salted peanut butter ( I like the all natural peanut butter)

In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.

In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.

Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.

In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.

Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.

Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.

New Year's Resolutions.

I'm starting early, mostly because I never have any ideas when Jan 1st actually rolls around.
Without fail, every year someone will ask me what my NY resolutions are and I simply have to stare blankly back at them and say "um, uh, hmm" because I haven't really given it much thought.
This year, I'm thinking ahead.

In 2011, I want to...

cook more for other people.

eat less sweets (sometimes I wonder if my sweet tooth has taken over my body).

laugh more.

go to Yosemite. yes, I am 23 years old, I was born and raised in California, and I have never been to Yosemite. that is going to change in 2011. I have a $500 bet riding on it.

cook with tofu (is that strange? it sounds strange).

go snow-shoeing.

Dear Santa...

can you please send me one of these in a cute
box, wrapped in a bow?

of course, if it was blue, it'd be even better,
but I won't be picky.

thanks.

Rudolph

Rudolph, the Red-Nosed Cupcake. Isn't he cute?