Pumpkin Whoopie Pies

• 3 c. flour
• 1 stp baking powder
• 1 tsp baking soda
• 1 tbls cinnamon
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/2 salt
• 1 c. butter
• 2 c. brown sugar
• 2 large eggs
• 1 tsp vanilla
• 15 oz. can pumpkin puree

Filling : cream cheese frosting

Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl sift together the dry ingredients.
In the bowl of your electric mixer, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the  vanilla and pumpkin. Beat in the flour mixture just until incorporated. Pipe heaping tablespoons of batter onto baking sheets, spacing about 2 inches apart. With a wet finger smooth the top of the cakes.
Bake for about 10 - 12 minutes or until the tops of the cakes, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely. When cool spread cream cheese frosting on one side and then sandwich another cake on top. Repeat.

Chocolate Tuxedo Cream Cheesecake

For the crust

• 2 c. graham cracker crumbs
• 6-7 T. melted butter
• 3-4 T. unsweetened cocoa

For the Chocolate Cheesecake

• 3/4 lb. full-fat cream cheese
• 7 T. sugar
• 3/8 c. sour cream
• 1 1/2 T. flour
• 2 large eggs or 3 small ones
• 3/8 T. lemon juice
• 3/8 T. vanilla

• 4 1/2 oz. semisweet chocolate, finely chopped

For the Fudge Cake

•  3/4 c. sugar
• 1 1/2 c. sour cream
• 1 1/2 tsp vanilla
• 2 small eggs
• 1 1/2 c. flour
• 1/2 c. cocoa
• 1 1/2 tsp baking soda
• 3/8 tsp salt

For the Mascarpone Mousse

• 1 c. white chocolate chips
• 1/2 c. mascarpone
• 1 1/2 c. heavy cream
• 1/2 c. bittersweet or semisweet chocolate, chopped very small

For the Ganache

•  1/2 lb. semisweet chocolate chips
• 1/2 c. heavy cream

 Make the Crust

1. Preheat the oven to 350 F.
2. Mix melted butter, graham cracker crumbs, and cocoa in a bowl.
3. Press the cookie crumb mixture into the bottom of a 10-inch spring-form pan.
4. Bake crust for 10 minutes, remove from oven and cool completely.

 Make the Fudge Cake and the Cheesecake

1. Preheat oven to 325 F.
2. In a small bowl, mix the sugar, sour cream, vanilla, and eggs
3. In a separate bowl, combine the flour, cocoa, baking soda, and salt.
4. Gradually add the flour mixture to the wet ingredients and mix until smooth.
5. Pour the batter into the springform pan containing the crust and set aside.
6. Then: in a small saucepan over low-medium heat, melt the chocolate.
7. In a large bowl, beat the cream cheese with an electric mixer on low speed.
8. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
9. Beat the batter til lighter and fluffy.
10. Stir the cheesecake batter and melted chocolate until it is well incorporated. 
11. Gently pour the cheesecake batter in top of the fudge cake batter in the springform pan.
12.  Bake cake for 45 minutes, or until the top begins to brown.
13. Cool the cake to room temp. and then refrigerate it while you prepare the mousse and ganache.

Make the Vanilla Mascarpone Mousse

1. Using a double boiler, melt the white chocolate and mascarpone together, stirring occasionally to combine.
2. Remove the chocolate mixture from the heat and allow it to cool to room temp.
3. In a separate bowl using an electric mixer, whip the cream to medium stiff peaks.
4.  Fold the whipped cream into the white chocolate mixture. Work quickly as the white chocolate could become grainy of it cools before the cream is fully incorporated.
5. Gently fold in the chocolate pieces into the mousse and place in the refrigerator until ready to use.

Make the Chocolate Ganache

1. In a medium saucepan, scald the cream.
2. Place the chocolate chips in a bowl and add the cream slowly to it, stirring until the chips are melted and the ganache is smooth and glossy.

Assembling the Cake

1. The first two layers of your cake are already assembled in the springform pan, which as been cooling in the fridge.
2. Using a spatula, spread the mascarpone mousse in top if the cheesecake layer.
3. Finish the cake by smoothing a layer of chocolate ganache on top of the mascarpone mousse.
4. Place the cheesecake into the fridge for at lest two hours before serving.

German Chocolate Cake

Cake recipe adapted from Smitten Kitchen

• 2 (55 grams) ounces unsweetened chocolate
• 1 cups (240 ml) hot brewed coffee 
• 1 1/3 cups (270 grams) sugar
• 1 1/3 cups + 5 tablespoons (210 grams) all-purpose flour
• 1 cup (90 grams) unsweetened cocoa powder (not Dutch process)
• 1 1/3 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoons table salt 
• 2 large eggs
• 1/2 cup (115 ml) melted coconut oil
• 1 cups (240 ml) well-shaken buttermilk
• 1/2 teaspoon vanilla 

Make cake layers: Preheat oven to 300°F. and grease two 8 inch pans.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean 40-50 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Let layers cool completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Split layers in half with a long bread knife.

Spread coconut-pecan filling between the layers and on top of the cooled cake.

For the coconut-pecan filling

• 1 1/2 c. whipping cream
• 3/4 c. sugar
• 5 egg yolks
• 3/4 c. butter
• 1 1/2 tsp. vanilla
• 2 c. unsweetened shredded coconut
• 2 c. toasted, chopped, pecans

Combine cream, sugar, egg yolks, and butter in a medium saucepan; cook over medium heat, stirring constantly, until thickened. Remove from heat, and stir in vanilla. Stir in remaining ingredients, and let cool completely.

Fried Chicken

• 8 chicken legs or thighs
• 2 cups buttermilk
• 2 T. salt
• 2 T. Hungarian paprika
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• Flour, for dredging
• peanut oil, for frying

Place chicken into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Pour enough oil to come just 1/3 inch up the side of a 12 inch cast iron skillet or heavy frying pan.Raise heat 325 F. Do not allow oil to go over 325 F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne. Liberally season chicken with spice mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, Approximately 10 to 12 minutes per side. More importantly, the internal temp. should be right around 180 F. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially  if it's a gas oven. Thanks Alton Brown!

Empanadas

For the dough

• 1 1/2 c. flour
• 1/2tsp salt
• 1 tsp baking powder
• 1 T. sugar
• 4 1/2 oz. cream cheese, softened
• 5-6 T. butter, softened

Sift all the dry ingredients. In a food processor, cream the butter and cheese til well mixed.(if you don't have a food processor a eclectic mixer will work) Add the flour mixture and mix til smooth. Cover with plastic wrap and refrigerate ar least 30 minutes.

For the filling

• 1 T. oil
• 1/2 small onion, finely chopped
• 1 jalapeno, finely diced, seeded and ribed
• 2 cloves garlic, minced
• 3 green onion, thinly sliced
• salt and pepper to taste
• 1 1/2 c. shredded the diced chicken (left over rotisserie works well)
• 1 c. shredded Monterrey Jack and Cheddar cheese blend
• cumin
• paprika hot sauce
• 3-4 oz. cream cheese
• 1 egg, beaten (for wash)

Preheat oven to 375 F. Put a layer of foil or parchment on a sheet pan. Add oil to large pan over medium heat. Once hot add onion, jalapeno, garlic , green onions and saure until tender, about 3 minutes. Season with salt and pepper.
In a large bowl, combine the chicken,cheese, cream cheese, spices, hot sauce and sauteed mixture.
roll out sough and cut circles. Place a spoonful of filling in the dough, fold over, brush half the outside rim with egg and seal. Repeat with the rest. (once at this point you can cover them and put them in the fridge for a few hours.) Brush the tops of them with egg and sprinkle on chili powder. Bake until gold en brown, about 20 minutes. Serve with chimichuri.

Pad Thai

For the sauce:

• 1/4-1/3 c. chicken broth
• 1 - 1 1/2 T. ginger-garlic paste
• 1 T. chili paste (sambal oelek)
• 2 T. tamarind paste
• 3 T. fish sauce
• 1 T. thick (sweet) soy sauce
• 1 T. thin soy sauce
• 1 T. lemon or lime juice

For the stuff

•  3-4 c. veggies, chopped small (carrots, snow peas, cabbage, onion, bean sprouts, etc. pretty much whatever you want)
• Rice noodles - cook according to package directions
• Meat of choice, cut thin/small - chicken, pork ,beef, even little meatballs

Things that go on top

• Roasted peanuts
• A poached or fried egg
• Cilantro

In a large pan heat sesame and peanut oil. Stir fry veggies in order of hardness, so onions first, then carrots etc. Once veggies are mostly done, add the meat and cook ( or you could pre-cook the meat or use leftovers and just heat it through). When the meat is done, add the cooked noodles . Finally, add the sauce and cook til most of the extra liquid has cooked off. Serve at once and apply toppings.

Spicy Lamb Chops

• 1 T. coriander powder
• 1 T. chili powder
• 1-2 T. oil
• 3 T. yogurt
• 1 tsp fresh minced cilantro
• 1 T. ginger-garlic paste
• 1 T. lemon or lime juice
• 1 pinch flour
• 1/4 tsp pepper
• 1 T. salt
• 1 tsp sugar
• 2 T. vinegar
• 10 lamb chops

Mix all the marinade ingredients in a gallon zip-lock bag. Add lamb and mix. Let marinate. Over medium-high heat, add oil to a non-stick pan. Add the chops and cook for 5 minutes. Flip chops, turn heat down to low and cook for 20-30 minutes, keep flipping. Cook til tender and golden brown. Let rest a few minutes.

Spinach Salad

• 1/4 c. oil
• 2 tsp wine vinegar
• 1 tsp lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper 

• 10 oz. fresh baby spinach
• 1/2 c. sliced sweet onion (Vidalia, Walla Walla, etc.)
• 4-6 slices crispy bacon, crumbled
• 3-4 hard boiled eggs
• croutons 

Mix dressing and toss lightly over spinach. Top with the rest of the ingredients. Serve promptly.

Blueberry Orange Bread

• 2 T. butter
• 1/4 c. boiling water
• 2/3 c. orange juice
• 4 tsp grated orange rind
• 1 egg
• 1 c. sugar
• 2 c. flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 c. blueberries
• 2 T. honey

 Melt butter in boiling water. Add 1/2 c. o.j. and 3 tsp rind. Beat egg with sugar till light and fluffy, add sifted dry ingredients alternating with liquid. Beat until smooth. Folk in berries. Bake in 1 1/2 qt. baking dish or loaf pan at 325 F for 1 hr 10 minutes. Turn out on rack. Mix 2 T. o.j, 1 tsp rind and honey and spoon over hot loaf. Cool completely.

Currant Scones

• 2 c. flour
• 1/2 c. sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 c. butter
• 1/2 c. currants
• 3 eggs

Sift dry ingredients. Cut in butter. Add currants add 2 slightly beaten eggs and mix with a fork until just moistened. Roll into 8" circle and cut into wedges. Place on baking sheet. Brush top with slightly beaten egg and sprinkle with sugar. Bake at 425 F for 15 minutes until golden. Bakes 12-14 small wedges.