If I have to cook...

Prep: 15 minutes Bake: 13 minutes Oven: 400 degrees Chill: 45 minutes Makes: 6 servings 1 3/4 C semisweet chocolate pieces 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened coca powder  Powdered sugar & raspberries (garnish 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 minuets or until firm.  2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool.  3. Form filling into 6 equal-size balls, set aside. Lightly grease and flour 6 3/4 shuffle dishes or 6 6-oz custard cups. place dishes or cups in a 15x10x1 baking pan; set aside 4. In a missing bowl beat eggs, egg yolks, s...

Add into bowl of mixer: 2/3 C sugar 2/3 C oil 2 Tbsp salt Heat liquids in microwave until lukewarm and add to mixer bowl: 2 C water 2 C milk Add 1 1/2 Tbsp active dry yeast and let activate Mix in flour (9-10 C) until dough slightly comes away from bowl and is not super sticky. Let raise 15-20 minutes, roll out and cut into rolls. Let raise another 15-20 minutes. Cook @ 365 for 20 minutes. *They will seem undercooked if you eat them hot - they'll be finished properly after they cool. *Makes a LOT - half the recipe

From Sweetish.co I made these brownies while I was still able to spend some time with family for my sister's wedding and everyone loved them. The addition of the coffee extract and the sea salt are my doing just because I love salted ery'thing, and didn't use the highest quality chocolate ever, so I wanted to counteract the lack of richness I got from cheaper chocolate with some coffee flavor.  (Coffee adds a depth of richness and bitterness I adore.)  You most certainly don't need expensive chocolate for these, or coffee, but I might go as far to say that the extra sprinkle of flaky salt does add a bit of magic - it brings out the chocolate in the best way and makes these wildly addictive.  bakers notes:   Don't skip the part where you the pan with butter and parchment paper. AND use a plastic knife to cut these beauts, They will cut clean - it's MAGIC. I promise.  8 tablespoons / 1 stick / 113g unsalted butter,  cold 8 ounces / 226g bitterswe...

1 TB crushed red pepper flakes  1 TB garlic, minced  4 oz butter  1/2 cup brown sugar  1/2 cup lime juice 1/2 cup soy sauce  Melt butter in heavy saucepan. Add pepper flakes and garlic. Stir until garlic starts to "bloom" in smell. Add the brown sugar, and whisk to melt. Cook until bubbling on top. Add lime juice and soy sauce. Bring to a boil and reduce heat, and simmer 2 minutes.  Put some sauce on the salmon as you grill it in foil. Serve salmon on jasmine rice or sautéed spinach, then top with 1/4 cup of sauce per person. 

Garlic-Crusted Salmon Topped with Fresh Tomato-Basil Relish with Roasted Teeny Potatoes and Lemon Asparagus *Preheat oven to 400 degrees, and line two baking sheets with parchment or foil. Garlic-Crusted Salmon Ingredients: (serves 4) 4 skinless, thicker-cut salmon fillets 2 garlic cloves, pressed with garlic press ½ teaspoon sea salt ½ teaspoon fresh pepper ½ teaspoon paprika 1 teaspoon lemon zest 1 teaspoon lemon juice 1 tablespoon olive oil 1 lemon, cut into 4 wedges for garnish Preparation: -In a small dish, combine the garlic, sea salt, pepper, paprika, lemon zest and juice and olive oil, and whisk with a fork to combine; place the salmon fillets onto one of the lined baking sheets, and rub the garlic-oil mixture evenly onto each fillet; set aside to marinate for 35 minutes (while relish, potatoes and asparagus are prepared), then broil for 8-9 minutes until moist and flaky inside with golden-brown crust. Fresh Tomato-Basil Relish Ingredients: ½ cup cherry tomatoes, quartered...

Yield: Approximately 18 to 24 cookies 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups (220 grams) all-purpose flour 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Flaky sea salt, to finish Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scr...

Ingredients 1 1/2 cups brown rice 2 1/3 cups water 2 teaspoons unsalted butter or vegetable oil 1/2 teaspoon salt Instructions 1. Adjust oven rack to middle position.  Preheat oven to 375 degrees.  Spread rice in an 8-inch square baking dish. 2.  Bring water and butter or oil to a boil, either in a saucepan or in the microwave.  Keep an eye on it and take it off heat immediately after it starts boiling.  Immediately stir in salt and pour water over rice in baking dish.  Cover baking dish tightly with 2 layers of foil, or heavy-duty foil.  Transfer baking dish to oven and bake rice until tender, about 1 hour. 3.  Remove baking dish from oven and uncover.  Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes.  uncover and let rice stand 5 minutes longer.  Serve immediately.

3oz young asparagus, trimmed 3oz baby carrots, trimmed 2oz shelled broad beans 2oz sugar snap peas 2oz unsalted butter 2 shallots, peeled and chopped 3oz courgettes, diced 7 fl oz double cream salt and pepper 4 tbsp freshly grated parmesan cheese 1lb fresh pasta sprig of basil cut the asparagus into short lengths. blanch in lightly salted boiling water for 2 min. drain and refresh in cold water, then drain again. slice baby carrots in half. cook in lightly salted boiling water for 2-3 min or until almost tender. drain and refresh in cold water, then drain again. blanch the broad beans for 3 min and the sugar snap peas for 1 min. refresh in cold water and drain. melt the unsalted butter in a large pan and gently sauce the shallots for 5 min. add the courgettes and salute for a further 1 min. add all the drained, refreshed vegetables to the double cream and cook gently, stirring, for 5-8 min or until the cream has reduced slightly. meanwhile cook the pasta in plenty o...

Ingredients 2 cubes salted butter- room temp 1 c sugar 1 c brown sugar 2 eggs- room temp 1 TBL vanilla 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 2 1/2- 3 1/2 c flour 3 c chocolate chips (guittard milk and semi sweet) sea salt Directions Preheat oven to 375. Cream together butter, sugars, eggs and vanilla until light and fluffy. About 2 min. Add salt, baking soda and baking powder until combined. Add flour until dough pulls away from the beaters and sides of the bowl. Add chocolate chips. Using a measuring cup, scoop cookie dough into 1/3c-1/2c portions, form into balls and top with sea salt. Do a test cookie before cooking the whole batch. Add a little more flour if the cookie get too flat. Bake 4 cookies at a time for 10-13 min, until golden On the top and set. Let cool on the cookie sheet for 5 min.

Meatballs: 1 - 1.5lb ground beef 3/4 C oatmeal 2 beaten eggs 1/2 C onion - finely chopped 1/2 C milk 1 tsp salt dash pepper 1 tsp Worcestershire sauce Mix together and make into balls. Put in baking dish. Cook at 250 for 20 min. Make sauce and pour over meatballs and bake 25-40 min longer. Sauce: 1/2 C brown sugar 1/4C vinegar 1 tsp yellow mustard 1 tsp Worcestershire sauce 1 C favorite bbq sauce Boil all ingredients together. Pour over partially cooked meatballs. Serve with rice.