OAT Cookies

Ingredients

  • 1 1/4 Cup(s) softened butter
  • 3/4 Cup(s) brown sugar
  • 1/2 Cup(s) granulated sugar
  • 1 Egg(s)
  • 1 Teaspoon(s) vanilla
  • 1 1/2 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/4 Teaspoon(s) ground nutmeg
  • 3 Cup(s) Oats

Cooking Instructions
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.

Tiramisu

Ingredients

  • 6 large egg yolks
  • 1 cup (200g) sugar, divided
  • 3 ounces (6 tablespoons) dark rum, divided
  • 1 1/2 cups (12 ounces) mascarpone cheese, cold from the fridge
  • 1 cup heavy cream, cold from the fridge
  • 1 cup boiling water
  • 1 tablespoon instant espresso powder
  • 1 (7-ounce) package Savoiardi.
  • Unsweetened cocoa powder (not Dutch-processed) for dusting the top

Cooking Instructions
Mix creamy filling. Beat the mascarpone, cream, sugar, and vanilla together until stiff peaks.
Add the espresso and liqueur (if using) to a shallow bowl and dip the savoiardi biscuits on both sides (don’t let them soak–just a quick dip!)
Layer mascarpone. Smooth a layer of the mascarpone/whipped cream mixture on top of the savoiardi biscuits.
Repeat. Add another layer of lady fingers (dipped in coffee and liqueur) and another layer of cheese mixture. Dust with cocoa powder.

Muesli Bars

Ingredients

  • 7 tablespoons butter, plus more for the pan
  • 1 cup rolled oats
  • 1 cup unsweetened dried coconut
  • 1/3 cup wheat germ
  • 1/4 cup unsalted sesame seeds
  • 1/2 cup unsalted sunflower seeds
  • 1/2 cup unsalted raw pumpkin seeds
  • 1 cup unsweetened dried cranberries
  • 1/4 cup flaxseeds
  • 1/2 cup honey
  • 1/8 cup packed brown sugar

Cooking Instructions

Gather the ingredients.

Grease and line a 9-inch square baking pan with parchment paper. Set aside.

In a large skillet over low to medium heat, toast the rolled oats, unsweetened dried (desiccated) coconut, wheat germ, sesame seeds, sunflower seeds, and pumpkin seeds, stirring occasionally, for 8 minutes or until golden. Be careful not to burn the mixture.

Transfer to a metal bowl and set aside to cool.

When the mixture is cool, stir in unsweetened dried cranberries and flaxseeds.

In a small saucepan over medium heat, cook the butter, honey, and brown sugar.

Stir constantly for 3 to 4 minutes or until sugar has dissolved.

Bring to a boil, then reduce the heat to low and simmer, without stirring, for 5 minutes.

Add the hot butter mixture to the dry ingredients. Stir well until combined.

Spoon the mixture into the prepared baking pan.

Allow to cool and then cut into 8 pieces.

Creamy Mushroom Pasta

Ingredients

  • 4Tbsp. Extra-virgin olive oil
  • 1lb. Mixed mushrooms torn into bite-size pieces
  • Kosher salt
  • 2 Medium shallots, finely chopped
  • 1lb. Spaghetti or bucatini
  • 1 Cup heavy cream
  • 1 Cup finely chopped parsley
  • 2Tbsp. Unsalted butter, cut into pieces
  • 1oz. Parmesan, finely grated (about ½ cup), plus more for serving
  • Freshly ground black pepper

Cooking Instructions

Heat 2 Tbsp. oil in an oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.