Thursday, August 18, 2011
Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Dough Truffles
love and olive oil.com
Yield: 3-4 dozen
Prep Time: 1 hour
Total Time: 2 1/2 hours
Ingredients:
2 1/2 cups all purpose flour1 teaspoon salt1/4 teaspoon baking soda1 cup (2 sticks) butter or margarine, room temperature3/4 cup granulated sugar3/4 cup packed brown sugar1 teaspoon vanilla1/3 cup milk or soy milk1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
Monday, August 1, 2011
Capellini w/ Tomatoes and Basil
CAPELLINI WITH TOMATOES AND BASIL
House Beautiful
Serves 6
½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
House Beautiful
Serves 6
½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Funfetti Sandwich Cookies
1 package Funfetti Cake
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Makes 24 sandwich cookies. Recipe found on Baked Perfection.
Enjoy!
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Makes 24 sandwich cookies. Recipe found on Baked Perfection.
Enjoy!
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