CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

 CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

1 cup (220g) unsalted butter

1 ½ cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 ¼ cups (280g) all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Brown the butter. Melt butter over medium heat, continuing to stir until it reaches a rich amber color. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350°F and line a large baking sheet with parchment paper.  In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.  Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15 minutes until thickened. Mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or ¼ measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to cooling rack.

COCONUT CASHEW COOKIES

 COCONUT CASHEW COOKIES

2 cups cashews

2 cups coconut flakes

1 cup dark chocolate chips

Half of a can of condensed coconut milk

Crush up cashews, mix all ingredients.  Spoonful mounds onto a parchment-lined baking sheet. Bake at 350°F for 10-14 minutes or until golden brown.

S’MORES COOKIES

 S’MORES COOKIES

Sheets of graham crackers, broken into halves

Full size marshmallows, cut in half

Hershey’s Chocolate Bars

Chocolate Chip Cookie Dough (store bought or homemade)

Preheat the oven to 375°F. On a baking sheet lined with parchment paper, place 4-6 graham cracker halves, layer each with a piece of chocolate and top with a marshmallow half. Scoop a ball of cookie dough and dome on top of the s’more. Flatten and pinch the dough to completely cover the top of the s’more with cookie dough. Repeat to cover each cookie. Chill the cookies on the baking sheet for about 15-30 minutes before baking. Bake for about 13-15 minutes, leaving about an inch in between the cookies so they have room to spread. Once the tops of the cookies begin to brown, remove from the oven and allow them to cool.

PERFECT BATCH RICE KRISPIE TREATS

 PERFECT BATCH RICE KRISPIE TREATS

6 tablespoons real butter 

8 cups + additional 2 cups mini marshmallows

6 cups rice krispie cereal

pinch of salt

Line a rimmed baking sheet with parchment or foil and spray lightly with non-stick spray.  Set aside. 

In a very large mixing bowl add rice krispies and 2 cups mini marshmallows, set aside. 

In a large stock pot on the stove top, melt the butter and add the 8 cups marshmallows.

Once melted, quickly pour over cereal mixture and stir well until all cereal is coated.  Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.  

Let treats set until firmed up and then lift your foil/parchment out of the pan for easy cutting.

PISTACHIO BREAD

 PISTACHIO BREAD

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

Glaze:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

FRENCH CHICKEN

FRENCH CHICKEN

6 bone-in, skin-on chicken thighs

2 tablespoons unsalted butter

8 ounces cremini mushrooms, halved

3 large shallots, diced

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons all-purpose flour

½ cup dry white wine

2 cups chicken stock

1 pound baby gold potatoes, halved

4 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf

¼ cup heavy cream

Preheat the oven to 325˚F. Season chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pan. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the pan. Place into the oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175˚F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

 EXTRA CREAMY HIGH PROTEIN MAC N CHEESE

6 ounces pasta (1 3/4 cups)

½ cup whipped whole milk cottage cheese 

2-4 ounces sharp cheddar cheese, grated (½-1 cup)

Add pasta to pot or skillet and add just enough water to cover. Add a pinch of salt; bring to boil. Cook, stirring occasionally, until pasta is almost al dente, about 6 minutes (or 1 minute less than package directions for al dente).

Add cottage cheese, return to a boil, then add cheddar (I used 2 oz but it can handle more!). Lower the heat, cook until creamy sauce forms. Season with salt and lots of black pepper. Serves 2.

NAPA VALLEY’S BEST MAC N CHEESE

 NAPA VALLEY’S BEST MAC N CHEESE

1 lb elbow macaroni

2 tablespoons extra virgin olive oil

1 cup sour cream

3 tablespoons Dijon mustard

1 cup Panko breadcrumbs, toasted

3 cups heavy cream

2 cups sharp cheddar cheese, grated

½ cup Parmigiano-Reggiano, grated

1 cup thick cut bacon, cooked and crumbled

Chopped parsley and chives for garnish

Salt and pepper to taste

1. Cook elbow macaroni ‘al dente,’ then toss with extra virgin olive oil and let them cool.

2. Mix the cooled macaroni with a creamy blend of sour cream and Dijon mustard. (You can prepare this part ahead of time!)

3. Toast Panko breadcrumbs to golden perfection – the crispy crown for your mac and cheese.

4. Melt Cheddar and Parmigiano-Reggiano into rich, luscious heavy cream.

5. Combine the cheese goodness with the macaroni and crumbled bacon, heating until combined.

6. Add fresh chives and parsley, season to perfection with salt and pepper.

7. Serve it up in a dish or individual bowls, topped with those toasted breadcrumbs. Best eaten immediately.

PEANUT DIPPING SAUCE FOR SPRING ROLLS

½ cup smooth peanut butter 

2 Tbsp. soy sauce or Tamari

2 Tbsp. brown sugar

1 Tbsp. rice vinegar or lime juice

1 clove garlic crushed

½-1 tsp. Sriracha sauce to taste

3-6 Tbsp warm water

Add all ingredients, except for the water, to a medium-sized bowl.  Whisk until well smooth and well combined.

Slowly add in warm water 1 tablespoon at a time to help thin it out.  3-6 tablespoons of water should get it to be a good dipping consistency.

SPRING ROLLS

½ bunch cilantro, stems removed

1 oz. basil, sweet or Thai, stems removed

1 lb. boiled shrimp 36/40 count, peeled and de veined

4 oz. Vermicelli rice noodles, cooked

2 cups matchstick carrots

2 cups shredded lettuce

1 large cucumber, cut into 3-inch long ¼-inch strips

12 rice papers 

Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides. Dip one piece of rice paper into the warm water and let soak for 5 seconds.  And not a second longer!  The paper will still feel a bit firm when you pull it out but it will continue to soften while you add your filling ingredients. Remove the paper from the water and place it on a plastic cutting board. Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded lettuce to the middle of the rice paper. Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you’ll have a difficult time rolling it up. Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients. Fold the right side of the paper over. And then fold the left side over.  It should look like an opened envelope at this point. This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it’s totally okay! Just keep going. Roll the rice paper and ingredients like a burrito beginning from the side that is closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls. Serve with Peanut Dipping Sauce.

MARINATED ONIONS

 MARINATED ONIONS

1 small red onion

¾ cup Extra Virgin olive oil

1 tablespoon dried oregano (not ground)

1 tablespoon red wine vinegar

1 to 2 teaspoons of high-quality balsamic vinegar (optional but recommended) 

Thinly slice the red onion and place in a low bowl.  

In a separate bowl, stir the olive oil, red wine vinegar, balsamic vinegar, and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.

Let sit on the counter at room temperature to marinate for 12 hours before using. Keeps for 2-3 days unrefrigerated.

CHEESY SPINACH SAUSAGE QUICHE

 CHEESY SPINACH SAUSAGE QUICHE

1 deep dish pie shell (16 oz)

8 oz breakfast sausage cooked and drained

2 cups fresh spinach

½ cup shredded cheddar cheese

6 large eggs

½ cup heavy cream

½ cup milk

¼ tsp salt

¼ tsp ground black pepper

Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans (Do not poke holes in the crust as the egg may leak through if the holes do not completely close during baking.). Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature. Reduce oven temperature to 350˚F.  Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.  Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese. Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set. Let sit for 20 minutes and serve warm to room temperature.