Chocolate Mint Puddles

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12-16 cookies

Ingredients

  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 Tbsp. water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3 (4.5 oz) packages Andes mints

Method

In a saucepan over medium heat, melt butter with sugar and water, stirring occasionally.

Remove from heat and stir in chocolate chips, mixing until melted. Allow to cool for 10 minutes before pouring chocolate into a bowl and beating in eggs, one at a time.

In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.

Preheat oven to 350F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.

Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for one minute, melting slightly. (If the mints don’t melt enough — as mine didn’t — feel free to pop the cookies with the mints on top back in the oven for an extra 30 seconds to soften the chocolate.)

Then, using a toothpick, swirl the melted mint to make a pattern. Allow to cool before serving.

 

Source: http://www.gimmesomeoven.com/chocolate-mint-puddles/

 

Seafood Paella

Looking for a really good paella recipe that has cream as its base instead of tomato. You guys have any to share? 🙂

 

Directions:

Recipe makes 2 servings
2 tablespoons olive oil
1 onion, finely diced
1/2 tomato, finely diced
1 pinch salt
1/2 tablespoon smoked paprika
6 fresh romano or green beans
1/2 cup canned butter beans, drained and rinsed
1/2 cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Directions

  1. Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  2. Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  3. Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Source: http://allrecipes.com/video/1299/how-to-make-seafood-paella/detail.aspx

Butternut Squash and Apple Harvest Soup

Ingredients

Recipe makes 4 servings
  • 2 tablespoons butter
  • 2 large leeks (white and pale green parts only), chopped
  • 1 large onion, chopped
  • 1 large potato, peeled and cubed
  • 2 cups cubed butternut squash
  • 1 cup diced carrots
  • 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
  • 1 quart chicken stock
  • 1/4 cup dry white wine(optional)
  • 1/2 cup light cream
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons chopped chives

Directions

  1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

 

Source: http://allrecipes.com/Recipe/Butternut-and-Apple-Harvest-Soup/Detail.aspx?prop24=RD_RelatedRecipes

 

Spinach Quiche

Ingredients

Makes 8 servings

1 (10 ounce) package frozen chopped spinach, thawed
1 bunch green onions, finely chopped (white parts only)
4 eggs, beaten
1 (16 ounce) package cottage cheese
2 cups shredded Cheddar cheese
1/4 cup crushed croutons

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  2. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  3. Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.