Chocolate chip cookie in a mug

(From http://www.number-2-pencil.com/2012/03/06/chocolate-chip-cookie-in-cup/)

• 1 TBS butter
• 1 TBS sugar
• 1 TBS brown sugar
• dash of vanilla extract
• pinch of salt
• 1 egg yolk
• scant 1/4 c. flour
• 2 heaping TBS chocolate chips

Melt butter in a mug in the microwave.  Add sugars, vanilla, and salt and stir.  Stir in yolk.  Stir in flour.  Stir in chocolate chips.  Microwave until done (probably 40-60 seconds).

Rosemary orange pecans

(Modified from http://www.framedcooks.com/2011/01/buttered-rosemary-orange-nuts.html)

• 2 c. pecans
• 1 TBS butter
• 3 TBS sugar
• 2 TBS coarsely chopped fresh rosemary
• 2 TBS orange zest
• (sea) salt to taste

Toast pecans in a medium skillet.  Remove from skillet.

Over medium-high heat, melt butter.  Add all other ingredients.  Stir just until sugar is melted and everything is combined, ~2 minutes.

Dump pecans onto parchment paper to cool.

Berry cobbler

Filling:

• 3 c. berries
• ~2/3 c. sugar
• 1 TBS flour

Put all filling ingredients in a saucepan and bring to a boil.  Remove from heat.

Topping:

• 7/8 c. flour
• 1/4 tsp salt
• 1.5 tsp baking powder
• 1 TBS sugar
• 3 TBS butter
• 3/8 c. milk
• 2 TBS butter
• cinnamon sugar for sprinkling

Preheat oven to 425.  Grease a 8x8" baking dish.

Mix dry ingredients.  Cut in 3 TBS butter until mixture resembles coarse meal.  Stir in milk.

Put berry filling in baking dish.  Drop spoonfuls of topping over it.  Dot top with 2 TBS butter, cut into small pieces.  Sprinkle with cinnamon sugar.

Bake until topping looks cooked and lightly browned, about 30 minutes.  Start checking at 25 minute point.

Bailey's Irish cream fudge

• 3 12 oz. bags semisweet chocolate chips
• 6 TBS butter
• 10 oz. can sweetened condensed milk
• 1/2 c. Bailey's

Line a 9x9" baking dish with foil and grease with butter.

In a large saucepan, heat all ingredients until melted, stirring occasionally.  Pour into prepared dish.

Refrigerate fudge until solid.  Remove from pan and peel off foil.  Cut into 1" squares.

Notes:  It doesn't work very well with amaretto--not strong enough almond flavor.  If I try that again, I should add almond extract too.  It doesn't work very well with Kahlua--not strongly enough flavored either.  I added a scant 1/2 tsp of instant coffee to the Kahlua and could hardly taste it.  If I try again, I'd add more coffee.

Chai latte

• 1 cinnamon stick
• 4 cloves
• 2 white peppercorns
• 12 cardamom pods, cracked
• 2 teabags black tea
• milk
• sugar

Fill small saucepan with water.  Add spices.  Bring to a vigorous boil.  Turn off heat.  After it stops boiling, add teabags and steep for a while.  Remove spices and teabags.

To prepare a cup of chai, heat half a mug of milk and ladle in tea to fill.  Sweeten to taste.

Penne with vodka cream sauce

• EVOO
• 1/4 small onion, finely chopped, and/or 1 shallot, finely chopped
• 1 clove garlic, minced
• pinch crushed red pepper
• 3 TBS vodka
• 14 oz. can chopped or crushed tomatoes
• salt and black pepper to taste
• 1/4-3/8 c. heavy cream
• 1/4 c. grated parmesan
• 10 basil leaves, torn
• 8 oz. penne, cooked according to package directions

Saute onion and garlic until soft.  Add red pepper and saute briefly.  Deglaze pan with vodka.

Add tomato, salt, and black pepper.  Bring to a simmer.  Simmer ~8 min.

Blend with immersion blender if used chopped rather than crushed tomatoes.

Add cream, parmesan, and basil.  Reheat to almost a simmer.

Combine sauce and pasta.

Notes:
Maybe add more garlic.  Consider substituting white wine for some of the vodka (or in addition to the vodka).  Parmesan amount is a guesstimate; figure out correct amount.

Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

• 1 large red potato, finely diced
• EVOO
• 1 lb bay scallops
• zest of 1 small lemon
• juice of 1 small lemon (or a bit less)
• 2 very large garlic cloves, minced
• 1/4 c. chopped fresh parsley
• salt and pepper

Saute potatoes in EVOO until golden brown, 10-15 min.  Remove from skillet.

Add more oil to skillet as needed.  Add scallops and cook, stirring constantly, until lightly seared (2-3 min).

Add lemon zest and garlic and cook 1 min more.  Return potatoes to skillet with parsley and stir to blend.  Add lemon juice and season with salt and pepper.