Peppermint-Chocolate Sandwich Cookies

Cook Time: 10 min
Level: Intermediate
Yield: 12 cookies

Ingredients

* 1 (16.5 ounce) tube refrigerated sugar cookie dough
* 1/4 cup all-purpose flour plus extra for dusting
* 2 cups semisweet chocolate chips, divided
* 1/4 cup heavy cream
* 1 teaspoon pure peppermint extract
* 1 teaspoon vegetable oil
* Decorating suggestion: crushed candy canes or peppermint
candies; white, red and green sprinkles; or red and green decorating
sugar
* Special equipment: a 2 1/2-inch round cookie cutter, and a
1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven
to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour
until smooth. Lightly flour a work surface. Roll out the dough to
1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from
the dough. Knead together any scraps of dough and roll out again.
Continue to cut out pastry circles until there are 24 pieces in total.
Place the dough circles on the prepared baking sheets. Bake until the
cookies are slightly golden around the edges, about 10 minutes. Cool
for 10 minutes and transfer to a wire rack to cool completely. Reserve
1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place
the bowl over a pan of simmering water and stir until the chocolate
has melted and the mixture is smooth. Whisk in the peppermint extract
and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop
or a tablespoon measure, place the chocolate mixture in the center of
the flat side of 12 of the cookies. Place the remaining cookies on top
and gently squeeze to distribute the filling evenly. Place on a baking
sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small
bowl. Place the bowl over a pan of simmering water and stir until the
chocolate has melted and the mixture is smooth. Dip the top of each
cookie in the melted chocolate and return to the baking sheet.
Sprinkle the tops with crushed candy canes or peppermint candies.
Refrigerate until firm, about 1 hour. Store in an airtight plastic
container.

From: foodnetwork.com

Individual Strawberry Trifles

Cook Time: 25 min
Level: Easy
Yield: 2 servings

Ingredients
Marinated strawberries:

* 1 quart fresh strawberries, halved
* 1/3 cup aged balsamic vinegar

Whipped cream:

* 3 cups heavy cream
* 2 teaspoons vanilla extract
* 1/4 cup confectioners' sugar
* 1 (1 pound) fresh pound cake
* 1/3 cup amaretto liqueur
* 2 amaretto cookies, for garnish
* Demerara sugar, for garnish

Directions

In a small shallow casserole dish, toss the strawberries with vinegar
and let stand at room temperature for 15 to 20 minutes. After the
strawberries have marinated, check for sweetness, adding sugar if
desired.

In a large bowl using an electric mixer, whisk the cream to soft
peaks. Add the vanilla and confectioners' sugar. Whip until stiff
peaks. Set aside.

Using a serrated knife, slice pound cake lengthwise into 1/2-inch
thick slices. You will only need 4 slices. Using a 2-inch cookie
cutter, cut out circles from each cake slice. Line up 2 high ball
glasses and place 1 cake circle in the bottom of each. Brush cakes
with amaretto liqueur. Add 2 tablespoons of marinated strawberries and
spread evenly. Using a different tablespoon, add a large dollop of
whipped cream and spread evenly. Add a second layer of cake, pressing
down lightly. Brush with amaretto liqueur. Add 2 tablespoons of
marinated strawberries and spread evenly. Top with a large dollop of
whipped cream, spreading evenly. Use remaining cake, cream and
strawberries to create a more humble trifle dish.

Cover trifles with plastic wrap and refrigerate for impromptu
indulgence, Keeping in mind that it will store for up to 2 days.

To serve, remove and discard plastic wrap. Grate amaretto cookie on
top and sprinkle with demerara sugar.

Fettuccine Alfredo

Cook Time: 5 min
Level: Easy
Yield: 6-8 servings

Ingredients

* 18 ounces fresh fettuccine
* 2 1/2 cups heavy cream
* 1/2 cup fresh lemon juice
* 12 tablespoons unsalted butter
* 2 cups grated Parmesan
* 2 teaspoons grated lemon zest
* Pinch freshly grated nutmeg
* Salt and freshly ground white pepper

Directions

Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet
to blend. Add the butter and cook over medium heat just until the
butter melts, stirring occasionally, about 3 minutes. Remove from the
heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and
Parmesan to the cream sauce in the skillet. Add the lemon zest,
nutmeg, salt, and white pepper. Toss the pasta mixture over low heat
until the sauce thickens slightly, about 1 minute.

From: foodnetwork.com

Espresso Panna Cotta

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 7 hours
Cook Time: 5 minutes
Yield: 2 servings

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
Pinch salt
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing

Place the milk in a heavy, small saucepan. Sprinkle the gelatin over
and let stand for 5 minutes to soften the gelatin. Stir over medium
heat just until the gelatin dissolves, but the milk does not boil,
about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir
over low heat, until the sugar dissolves, about 3 more minutes. Remove
from the heat and let cool slightly. Pour the cream mixture into 2
martini glasses, dividing equally. Cover and refrigerate, stirring
every 20 minutes during the first hour. Chill until set, at least 6
hours and up to 2 days.

When ready to serve, use a vegetable peeler on the chocolate blocks to
create about 1 tablespoon each of the white and dark chocolate
shavings. Sprinkle the shavings over each panna cotta and serve.