Sticky Sesame Chicken Wings
1 large garlic clove
3/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons mild honey
1 1/2 teaspoon Asian sesame oil
Pinch of cayenne
2 lbs of chicken wings
2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped
- Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
- Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Set aside a quarter of the sauce, to coat the wings once cooked.
- Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
- Transfer chicken wings to a large serving bowl and toss with sesame seeds and scallion.
How To Make Cake Balls! (tutorial)
Cherry Port Sauce
It’s always good to have a nice sauce that you can top a simple dessert with which makes it extraordinary. Serve over ice cream, use it as a filling for éclairs, or a spread it over cheesecake and much more…
For the recipe go | Here
Braised Short Ribs with Chocolate and Rosemary
- 1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
- 6 pounds bone-in short ribs
- 1 1/2 cups finely chopped onions
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped peeled carrots
- 3 garlic cloves, minced
- 2 cups dry red wine
- 3 cups low-salt chicken broth
- 2 cups chopped drained canned diced tomatoes
- 2 tablespoons chopped fresh parsley
- 1 very large fresh thyme sprig
- 1 bay leaf
- 3 tablespoons shaved or grated bittersweet chocolate
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
- 1 teaspoon finely chopped fresh rosemary
- Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
- Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.
White Chocolate Peppermint Marshmallow Martini
marshmallow sundae topping
2 peppermint candies, crushed
1/4 cup vanilla vodka
1 tbsp peppermint schnapps
1/4 cup white chocolate liqueur
Dip the rim of a martini glass in marshmallow topping then crushed peppermint candies. Drizzle some marshmallow topping on the inside of the glass. Place the glass in the freezer. In a shaker with ice, add vodka, schnapps and the liqueur. Shake until mixed. Pour into a prepared glass. Sprinkle with crushed peppermint.
Pumpkin Swirl Cheesecake Bars
- 1/2 cup Rogers All Purpose Flour
- 2/3 cup Rogers Old Fashioned Large Flake Oats
- 2/3 cup finely chopped pecans
- 2/3 cup brown sugar
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter, melted
For cheesecake filling:
- 1 bar cream cheese (250 grams; 8 ounces), softened
- 1/2 cup sour cream
- 1/2 cup + 3 tbsp sugar, separated
- 2 eggs
- 1/2 tsp vanilla
- 1 tbsp crystallized ginger, minced
- 1 cup pumpkin puree (if using canned, look for 100% pure pumpkin NOT pumpkin pie filling)
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
To make crust:
Preheat oven to 350 degrees F. Prepare a 9″x9″x2″ square baking pan by lining with parchment paper or buttering generously.
In a large bowl, stir together first six ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into baking pan. Bake in centre of oven for 20 minutes. Keep oven temperature at 350 degrees.
To make cheesecake:
In the large bowl of a standing mixer, beat together cream cheese and sour cream. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside.
To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine.
Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake in centre of preheated oven for approximately 30 minutes, or until set (edges will be puff a bit and centre will jiggle only slightly, springing back when gently touched).
Cool on a wire rack, then transfer to refrigerator. Chill at least 2 hours prior to serving.
YIELD: 16 bars
Chestnut Hot Chocolate
For the hot chocolate:
3 cups milk
1 cup heavy cream or half-and-half
4 peeled chestnuts (fresh, canned or frozen may be used)
zest of 1/2 orange
1/2 vanilla bean, split and seeds scraped
4 ounces milk chocolate
2 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/4 cup sweetened chestnut cream
1/2 teaspoon salt
4 tablespoons brandy or cognac (optional), or to taste
For the chestnut whipped cream:
1 cup heavy cream
2 tablespoons sweetened chestnut cream
Handheld immersion blender
Handheld or standing electric mixer
Liquid measuring cup
Non-reactive metal saucepan
Prepare the hot chocolate:
Combine the milk, heavy cream, chestnuts, vanilla bean and orange zest in a heavy saucepan and bring to a simmer over medium heat. Remove from heat and let steep for about 15 minutes, until the chestnuts start breaking down and become softer.
Remove the vanilla bean, and using a handheld immersion blender, purée and then strain the mixture through a fine mesh sieve. Return the liquid to the saucepan and bring back to a simmer over medium heat.
Meanwhile, place the chocolates in a large bowl. Pour the boiled liquid over the chocolate, let sit for one minute, and whisk to combine. Add salt and whisk in the chestnut purée and brandy or cognac, if desired. Purée with a handheld blender for a smoother texture.
Prepare the chestnut whipped cream:
Whip 1 cup heavy cream until stiff peaks form. Whip 2 tablespoons sweetened chestnut purée in an electric mixture until light. Using a rubber spatula, fold the whipped cream into the chestnut purée in three additions until combined.
Thick-o-licious Oreo Stuffed Chocolate chip Cookies (Recipe)
Oreo Stuffed Chocolate Chip Cookies recipe from the fantabulous Jenny of Picky Palate 2 sticks (1 cup) softened butter Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack. Makes about 2 dozen VERY LARGE cookies.
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
Oreo Stuffed Chocolate Chip Cookies
recipe from the fantabulous Jenny of Picky Palate
2 sticks (1 cup) softened butter
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE cookies.
- 1 9-ounce box chocolate wafer cookies
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
- 1 1/2 cups whipping cream
- 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
- 4 8-ounce packages cream cheese, room temperature
- 1 1/3 cups sugar
- 2 tablespoons all purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs
- 1 1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Espresso coffee beans (optional)
- Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
- Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
- Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
- Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
- Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
- Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. DO AHEAD Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.