Sunday, December 11, 2011

Chewy Chocolate Gingerbread Cookies

This is a great find by my right hand gal and amazing friend Lorraine! These cookies are soooo good you'll want to make them often. Thanks Rainy!!! Xo

1 1/4 C Semi-sweet Chocolate Chips
1 1/2 C + 1 T Flour
1 1/4 t Ground Ginger
1/4 t Ground Cinnamon
1/4 t Ground Cloves
1/4 t Ground Nutmeg
1 T Cocoa Powder
8 T Butter
1 T Fresh Ginger,minced
1/2 C Brown Sugar,Packed
1/4 C Molassas
1 t Baking Soda
1 1/2 t Boiling Water
1/4 C Sugar
Line baking sheets with parchment. Sift together flour,ground ginger,cinnamon,cloves,nutmeg,& cocoa powder.
In the bowl of an electric mixer, beat butter,and ginger until whitened, about 4 minutes. Add molasses and beat until combined.
In a small bowl, dissolve baking soda and water. Beat half of the flour mixture into the butter mixture. Beat in baking soda,then remaining half of flour mixture. Mix in chocolate, and refrigerate for about 2 hours or until cold through.
Heat oven to 325 degrees. Roll dough into 1 1/2 inch balls place on baking sheet and refrigerate for 20 minutes, can be frozen at this point for later baking. Roll balls in granulated sugar. Bake until surfaces crack slightly, 13-15 minutes. Let cool 5 minutes and serve.

Friday, December 2, 2011

Risotto Style Farro

Farro is an Italian grain and has kind of a nutty flavor.  It works well risotto style!  I had so much fun creating this dish with Michele at Power Camp this week!  Here's to many more creations together, Michele! xo

2 T Olive Oil
1 Large Onion, Chopped
4 Garlic Cloves,  Finely Chopped
1 t Red Pepper Flakes
2 C Farro
2 C Dry White Wine, Chardonnay or Sauvignon Blanc
2 t Fresh Sage, Chopped
1 T Fresh Basil, Chopped
2 t Fresh Thyme, Chopped
4 -6 C Chicken or Vegetable Stock
3 C Kale, Roughly Chopped 3 C Swiss Chard or any other greens, Roughly Chopped
1 C Parmesan Cheese, Grated
1 C Romano Cheese, Grated
1 T Butter
Juice of 1 Lemon
Additional White Wine for the finish

In a medium sauce pan heat olive oil and add onions, garlic and red pepper flakes. saute until onions are translucent, 3-4 minutes.  Add farro and saute until farro is lightly brown.  Add wine, simmer and stir until almost all the liquid is gone.  Add 2 C stock.  Repeat until farro is cooked al dente.  Add kale & chard and stir until wilted.  Add cheese, stir until incorporated.  Before serving add butter and lemon and sprinkle with wine.