Vodka Sauce Pasta
Ingredients:
Box of pasta of your choice
1⁄2 cup extra virgin olive oil
1 tbsp fresh garlic, finely minced
2/3 cup tomato paste
1 and 1/3 cup heavy cream
2 tsp red pepper flakes
2 tsp dried basil
Salt and pepper to taste
1⁄2 cup freshly grated parmesan
2 tbsp unsalted butter
Pasta water
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
2. Set aside at least 1 cup of pasta water then drain the rest.
3. In a saucepan, add oil, garlic and tomato paste then cook for four to five minutes on medium heat.
4. Add heavy cream and mix until incorporated. Simmer for two to three minutes.
5. Add the red pepper flakes, dried basil, salt and black pepper to taste. Mix again.
6. Add the parmesan, butter and 1/2 cup pasta water. Mix until creamy. Add more if needed.
7. Add cooked pasta and mix. Top it off with parmesan, chopped parsley and chili flakes.
Chocolate Crinkle Cookies
Ingredients:
2 sticks unsalted butter, melted
2 and 1⁄2 cups bread flour
1⁄2 cup cocoa powder
1 tsp salt
1 tsp baking soda
3/4 cup granulated sugar
1 and 1/4 cup light brown sugar
1 egg
1 egg yolk
2 tbsp whole milk
2 tsp vanilla extract
1 cup white chocolate chips
2 cups powdered sugar
Instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, add the flour, salt, cocoa powder and baking soda. Mix.
3. Add the butter and sugar into the stand mixer with the paddle attachment. Mix.
4. In a separate bowl, whisk together the egg, egg yolk, milk and vanilla extract.
5. Add the egg mixture to the butter and sugar. Mix until completely combined.
6. Add half of the dry mixture into the wet mixture. Mix until almost completely combined.
7. Add the remaining dry mixture and white chocolate chips. Mix until just combined.
9. Portion the dough, rolling it in the powdered sugar before placing it on the sheet.
10. Chill for 30 minutes. Bake for 15 minutes or until done. Cool 5 minutes before eating.
Blueberry Crumble
Ingredients:
Blueberry Filling:
2 cartons of fresh blueberries
2 tbsp sugar
2 tbsp all-purpose flour
1 tbsp fresh lemon juice or water
Pinch fine sea salt
Crumble Topping:
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1⁄2 cup sugar, mix of brown and granulated
1⁄2 cup butter melted
1/8 tsp fine sea salt
Instructions:
1. Preheat the oven to 375°F.
2. Add the blueberries, lemon juice, flour, sugar and salt to a 9-inch pie dish or 2-quart baking dish.
3. Toss the ingredients for the filling in the dish until combined.
3. In a medium bowl, for the topping, combine the flour, rolled oats, sugar and salt.
4. Add the butter then stir until flour is moistened and the topping is crumbly.
5. Sprinkle the crumble topping over the blueberry filling.
6. Bake until juices thicken and topping turns light golden, 25 to 35 minutes.
7. Cool for 10 minutes then serve.
