In a small bowl, combine flour, baking soda, and salt and set aside. In a separate bowl, combine butter, sugars, and vanilla, beating until creamy. Blend in eggs. Gradually add the flour mixture, stirring well. Fold in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet, and bake for approximately 8 minutes (until edges start to brown).
Halloween has passed – I am on an all pumpkin diet 🙂
Start with a pumpkin about the size of a volleyball (It won’t matter if it is too small or too big – you can correct that later). Heat the oven to 400 degrees Fahrenheit. Roast the pumpkin in a roasting pan (to catch any juices that escape) for one hour. Let the pumpkin cool, then cut it in half, remove the seeds, and scoop out the pulp.
Slice two yellow onions, then saute them in oil or butter until translucent in a stock pot. Add the pumpkin pulp, any of the escaped juice, and six cups chicken stock or vegetable stock (Trader Joe's has good stock - it comes in a cardboard box). Heat to a boil, then reduce to a simmer. Simmer for half an hour. Remove from heat.
Remove the solids and puree in a blender, working in small batches (work carefully - blenders don't like having hot items in them). (A food mill would work here too). Put the puree in a large bowl. Add the liquid from the stock pot to the puree until you reach the consistency of soup you desire.
Reheat the soup. Add salt and pepper to taste.
Ladle into serving bowls, stir in some grated Gruyere cheese.
Notes
To make the soup even better, add the remains of the pumpkin (skin, seeds, messy stringy things...) to the stock, simmer for half an hour, then strain.
Preheat oven to 325F. Lightly butter a shallow baking dish. Set aside.
Peel the squash and cut into 1-inch cubes. Toss with garlic, parsley, salt and pepper. Add flour and toss again until coated. Add the squash mixture to the baking dish, spreading evenly. Drizzle olive oil over the top and sprinkle with nutmeg. Bake uncovered until golden brown and the squash is tender (about 2 hours).
Bring a large pot of salted water to a boil over high heat. Add potatoes and garlic. Reduce heat slightly and boil until potatoes are tender, about 20 to 25 minutes. Drain thoroughly.
In a mixer bowl, add potatoes, garlic, and butter, and begin beating on high. Gradually add half & half, and continue beating until potatoes are creamy. Stir in salt and pepper to taste.
Mix 1½ cup flour, the yeast, sugar, and salt. Add the olive oil, egg, and water. You have made a batter - stir it for a couple of minutes.
Add the remaining flour slowly until the batter turns into a dough. Knead the dough for ten minutes.
Let the dough rise until doubled in bulk, punch it down, then let it rise again.
Punch down the dough. Divide it into two equal pieces.
Roll out each piece into a rectangle. Lay the pepperoni slices on the bread dough. Roll each rectangle up to form a loaf. Seal the edges with a little water. Cover the loaves.
Start the oven heating to 350 degrees Fahrenheit.
Let the loaves rise. Put them in the oven. Bake 35 to 40 minutes.
I’ve been making this soup for years, and it’s constantly evolving. In this latest version, I’ve introduced the sweetness of carrots and the creaminess of Gouda. The crostini garnish is a more flavorful substitute for the traditional crouton.
Remove hocks from pot and cool. Remove skin and excess fat, chop meat, and add meat to pot. If soup seems too thick at this point, stir in a little water. Bring back to a boil, reduce heat and simmer for another 30 minutes, covered.
While soup is finishing, make the crostini.
Preheat your oven to broil. Slice baguette into ½ inch slices on the diagonal. Arrange bread slices on a non-stick baking sheet and broil until they just start to turn golden. Remove from oven and cool for a few minutes.
Rub garlic on browned side and turn over. Place enough gouda on untoasted side to cover – about 2 teaspoons. Return to broiler and cook until cheese is bubbly and golden. Set aside.
Just before serving, stir the ¾ gouda into the soup until completely melted. Serve immediately with crostini as a garnish.
Bring a large pot of water to boiling; add pasta and a generous amount of the cajun seasoning. While pasta is cooking, clean the peas and add them to the pot with the pasta. Rinse the shrimp, and add them to the pot as well. Continue boiling until the pasta has reached the desired doneness (total cooking time is approximately 12-15 minutes). Drain.
In a serving bowl, toss pasta mixture with approximately 1-2 tbsp olive oil, the lemon juice and salt & pepper to taste. Sprinkle with parmesan cheese and garnish with parsley sprigs.
Serve with a crusty loaf of sourdough, a tossed green salad and your favorite wine. Serves 4-6.