Nutella Mars Bar Cheesecake w Oreo Cookie Crustmake 1 9-inch cheesecake INGREDIENTS: 200g processed oreo cookies 60g melted butter Combine cookies and butter, pressing them firmly on to the base of a 9-inch springfoam cake wrapped with aluminum foil. 2lb cream cheese, at room temperature 1/4 cup sugar 4 eggs 1/4 cup whole milk 1 cup heavy cream/condensed milk a pinch of salt 2 1/2 cup of Mars Bars, cubed to small pieces 1/4 cup of nutella 1/4 cup oreo crumbs DIRECTIONS:  Preheat oven to 165degreeC (325degreeF). With a mixer attaching the paddle, whip cream cheese and sugar until smooth on medium-high speed, constantly scrapping down the bowl’s sides. Add in the eggs, one at a time. When combined, pour in both milk, cream and salt. Don’t over mix. Stir in the oreo crumbs, then Mars Bars then pour into cake pan. Pipe nutella over the cheese batter & use a knife to give it a little swirl. Bake in water bath until just firm in the center. Mine took 80 minutes. Allow it to rest in the oven (with the doors opened) for an hour before keeping it in the fridge to chill overnight.

Nutella Mars Bar Cheesecake w Oreo Cookie Crust
make 1 9-inch cheesecake

INGREDIENTS:

  • 200g processed oreo cookies
  • 60g melted butter

Combine cookies and butter, pressing them firmly on to the base of a 9-inch springfoam cake wrapped with aluminum foil.

  • 2lb cream cheese, at room temperature
  • 1/4 cup sugar
  • 4 eggs
  • 1/4 cup whole milk
  • 1 cup heavy cream/condensed milk
  • a pinch of salt
  • 2 1/2 cup of Mars Bars, cubed to small pieces
  • 1/4 cup of nutella
  • 1/4 cup oreo crumbs


DIRECTIONS: 

  1. Preheat oven to 165degreeC (325degreeF).
  2. With a mixer attaching the paddle, whip cream cheese and sugar until smooth on medium-high speed, constantly scrapping down the bowl’s sides. Add in the eggs, one at a time. When combined, pour in both milk, cream and salt. Don’t over mix.
  3. Stir in the oreo crumbs, then Mars Bars then pour into cake pan.
  4. Pipe nutella over the cheese batter & use a knife to give it a little swirl.
  5. Bake in water bath until just firm in the center. Mine took 80 minutes.
  6. Allow it to rest in the oven (with the doors opened) for an hour before keeping it in the fridge to chill overnight.
S’mores CupcakesCrust: 1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box) 1/4 cup sugar 5 T unsalted butter, melted 2 oz bittersweet chocolate, chopped into small pieces Marshmallows (you’ll need about 100 mini marshmallows) Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object (I used a shot glass) to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven. Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin. Cake: 2 cups plus 2 T sugar 1 3/4 cups all purpose flour 3/4 cup cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 large eggs 1 cup whole milk 1/2 cup canola oil 2 tsp vanilla extract 1 cup boiling water Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that’s okay. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely. Frosting: 8 egg whites, room temperature 2 cups sugar 1/2 tsp cream of tartar 2 tsp vanilla extract 1 large Hershey bar In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees. Transfer egg mixture to stand mixer fitted with the whisk attachment.  Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.

S’mores Cupcakes

Crust:

  • 1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
  • 1/4 cup sugar
  • 5 T unsalted butter, melted
  • 2 oz bittersweet chocolate, chopped into small pieces
  • Marshmallows (you’ll need about 100 mini marshmallows)
  1. Preheat the oven to 350 degrees.
  2. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs.
  3. Add sugar and melted butter and mix until well combined.
  4. Add approximately 1 tablespoon of crumbs to the bottom of each liner.
  5. Use a small circle object (I used a shot glass) to press the crumb mixture evenly into the bottom of each liner.
  6. Bake for 5 minutes and remove from the oven.
  7. Divide the chopped chocolate evenly among the cupcakes.
  8. Add approximately 4 marshmallows to each tin.


Cake:

  • 2 cups plus 2 T sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  1. Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl.
  2. In a small bowl, add eggs, milk, oil and vanilla and whisk together.
  3. Add to dry ingredients and beat on low speed until just incorporated.
  4. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.
  5. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that’s okay.
  6. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean.
  7. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.


Frosting:

  • 8 egg whites, room temperature
  • 2 cups sugar
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla extract
  • 1 large Hershey bar
  1. In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar.
  2. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees.
  3. Transfer egg mixture to stand mixer fitted with the whisk attachment.
  4.  Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker.
  5. Beat until stiff, glossy peaks form.
  6. Add in the vanilla and mix until just combined.
  7. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.
Double Chocolate Cake with Praline Topping INGREDIENTS: for cake layers: 3 ounces fine-quality semisweet chocolate such as Callebaut 1 1/2 cups hot brewed coffee 3 cups sugar 2 1/2 cups all-purpose flour 1 1/2 cups unsweetened cocoa powder (not Dutch process) 2 teaspoons baking soda 3/4 teaspoon baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups well-shaken buttermilk (for dairy free variation: mix 1 1/2 cups soymilk with 1 tablespoon cider vinegar and set aside to curdle) 3/4 teaspoon vanilla for ganache: 1 pound fine-quality semisweet chocolate such as Callebaut 1 cup heavy cream (or soy creamer) 2 tablespoons sugar 2 tablespoons light corn syrup 1/2 stick (1/4 cup) unsalted butter (or margarine) for praline topping: 3/4 cup (packed) dark brown sugar 1/4 cup heavy whipping cream 3 tbsp unsalted butter 3/4 cup powdered sugar 1 tsp vanilla extract 1 cup pecans, toasted, chopped DIRECTIONS: make cake layers: Preheat oven to 300* F and grease two 10″ cake pans, or three 8″ or 9″. Line bottoms with rounds of wax paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans (pans should only be half full – if you use 8″ pans you will have some batter leftover) and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes for 10″ pans, 50 minutes for 8″-9″ pans. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. make ganache: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly. assemble cake: Use a serrated knife to cut off domes of cakes if needed (mine came out perfectly flat, so there was no need to take a knife to them). Place first layer on the plate you’d like to keep the cake on.  Spread a layer of ganache across the top of that layer, about 1/8-inch thick. Place the second layer on top of the first, and spread ganache on top of it.  Place the third layer on top of the second, and cover the sides and top of the cake with ganache. make praline: Stir first 3 ingredients in a large, heavy sauce pan over medium-high heat until butter melts.  Boil 1 minute without stirring. Remove pan from heat, whisk in sugar and vanilla. Add pecans, stir just to incorporate. Pour praline over top of cake and spread to edges, working quickly to get even coverage before praline sets.

Double Chocolate Cake with Praline Topping

INGREDIENTS:

for cake layers:

  • 3 ounces fine-quality semisweet chocolate such as Callebaut
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk (for dairy free variation: mix 1 1/2 cups soymilk with 1 tablespoon cider vinegar and set aside to curdle)
  • 3/4 teaspoon vanilla

for ganache:

  • 1 pound fine-quality semisweet chocolate such as Callebaut
  • 1 cup heavy cream (or soy creamer)
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 1/2 stick (1/4 cup) unsalted butter (or margarine)

for praline topping:

  • 3/4 cup (packed) dark brown sugar
  • 1/4 cup heavy whipping cream
  • 3 tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup pecans, toasted, chopped

DIRECTIONS:

make cake layers:

  1. Preheat oven to 300* F and grease two 10″ cake pans, or three 8″ or 9″. Line bottoms with rounds of wax paper and grease paper.
  2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
  4. Divide batter between pans (pans should only be half full – if you use 8″ pans you will have some batter leftover) and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes for 10″ pans, 50 minutes for 8″-9″ pans.
  5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

make ganache:

  1. Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
  2. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.

assemble cake:

  1. Use a serrated knife to cut off domes of cakes if needed (mine came out perfectly flat, so there was no need to take a knife to them).
  2. Place first layer on the plate you’d like to keep the cake on.  Spread a layer of ganache across the top of that layer, about 1/8-inch thick. Place the second layer on top of the first, and spread ganache on top of it.  Place the third layer on top of the second, and cover the sides and top of the cake with ganache.

make praline:

  1. Stir first 3 ingredients in a large, heavy sauce pan over medium-high heat until butter melts.  Boil 1 minute without stirring.
  2. Remove pan from heat, whisk in sugar and vanilla.
  3. Add pecans, stir just to incorporate.
  4. Pour praline over top of cake and spread to edges, working quickly to get even coverage before praline sets.
Chocolate-Covered Coconut Easter Eggs (makes 3 to 4 dozen, depending on the size) INGREDIENTS: 1/4 pound unsalted butter, room temperature 1 cup flaked coconut 1 box confectioner’s sugar 1/2 tsp. vanilla 3 ounces mascarpone or cream cheese, room temperature about 12 ounces dark chocolate DIRECTIONS: Mix the butter, coconut, sugar, vanilla and cheese together until smooth. Refrigerate overnight. Shape into eggs and for best results, refrigerate overnight again. Dip into melted chocolate and place on waxed paper to solidify. Store in cool place.

Chocolate-Covered Coconut Easter Eggs

(makes 3 to 4 dozen, depending on the size)

INGREDIENTS:

  • 1/4 pound unsalted butter, room temperature
  • 1 cup flaked coconut
  • 1 box confectioner’s sugar
  • 1/2 tsp. vanilla
  • 3 ounces mascarpone or cream cheese, room temperature
  • about 12 ounces dark chocolate


DIRECTIONS:

  1. Mix the butter, coconut, sugar, vanilla and cheese together until smooth.
  2. Refrigerate overnight.
  3. Shape into eggs and for best results, refrigerate overnight again.
  4. Dip into melted chocolate and place on waxed paper to solidify.
  5. Store in cool place.
Coconut Tapioca PuddingINGREDIENTS: 1/3 cup small pearl tapioca 1 13 ½-ounce can coconut milk ¼ cup sugar ½ cup milk 1 teaspoon freshly squeezed lime juice DIRECTIONS: Place the tapioca into a small saucepan, add enough water to cover by several inches, and bring to a boil. Drain, rinse with cold water to remove the excess starch, and drain again. Return the tapioca to the saucepan and add the coconut milk and sugar. Bring to a boil and simmer, stirring frequently, for 10 to 12 minutes, or until the tapioca pearls are tender and clear all the way through. Remove from the heat and stir in the milk and lime juice. Let cool to room temperature, cover, and refrigerate overnight before serving. Serves 4. Taste often to test for doneness—the tapioca pearls will have no trace of white in the center when they are ready. If you like, add a tiny bit of finely grated lime zest along with the lime juice. The pudding can be served immediately after it’s made, but I like the texture much better once it thickens overnight. Serve topped with fresh tropical fruit.

Coconut Tapioca Pudding

INGREDIENTS:

  • 1/3 cup small pearl tapioca
  • 1 13 ½-ounce can coconut milk
  • ¼ cup sugar
  • ½ cup milk
  • 1 teaspoon freshly squeezed lime juice

DIRECTIONS:

  1. Place the tapioca into a small saucepan, add enough water to cover by several inches, and bring to a boil.
  2. Drain, rinse with cold water to remove the excess starch, and drain again.
  3. Return the tapioca to the saucepan and add the coconut milk and sugar.
  4. Bring to a boil and simmer, stirring frequently, for 10 to 12 minutes, or until the tapioca pearls are tender and clear all the way through.
  5. Remove from the heat and stir in the milk and lime juice. Let cool to room temperature, cover, and refrigerate overnight before serving.


Serves 4. Taste often to test for doneness—the tapioca pearls will have no trace of white in the center when they are ready. If you like, add a tiny bit of finely grated lime zest along with the lime juice. The pudding can be served immediately after it’s made, but I like the texture much better once it thickens overnight. Serve topped with fresh tropical fruit.

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Cranberry Vanilla Coffeecake INGREDIENTS: 1/2 vanilla bean, split lengthwise 1&#160;3/4 cups sugar 2 cups fresh or thawed frozen cranberries (6 ounces) 2 cups plus 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder 3/4 teaspoon salt 1 stick plus 1 tablespoon unsalted butter, softened, divided 2 large eggs 1/2 cup hole milk Garnish: confectioners sugar DIRECTIONS: Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment. Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl. Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée). Whisk together 2 cups flour, baking powder, and salt. Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined. Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top. Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake. Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

Cranberry Vanilla Coffeecake

INGREDIENTS:

  • 1/2 vanilla bean, split lengthwise
  • 1 3/4 cups sugar
  • 2 cups fresh or thawed frozen cranberries (6 ounces)
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick plus 1 tablespoon unsalted butter, softened, divided
  • 2 large eggs
  • 1/2 cup hole milk

Garnish: confectioners sugar

DIRECTIONS:

  1. Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
  2. Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
  3. Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
  4. Whisk together 2 cups flour, baking powder, and salt.
  5. Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.
  6. Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
  7. Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
  8. Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.
ffffood: seaweedbutter: pudding is trendy lately, but the only butterscotch pudding recipe you need is (the wonderful) David Lebovitz’s: Butterscotch Pudding4-6 servings Adapted from Ripe For Dessert (HarperCollins) 4 tablespoons (60g) butter, salted or unsalted1 cup (200g) packed dark brown or cassonade sugar3/4 teaspoon coarse sea salt3 tablespoons cornstarch2½ (625ml) cups whole milk2 large eggs2 teaspoons whiskey1 teaspoon vanilla extract 1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat. 2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs. 3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well. 4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce. 5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above. 6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. [I like to sprinkle coarse rose salt over as a final touch.]

ffffood:

seaweedbutter:

pudding is trendy lately, but the only butterscotch pudding recipe you need is (the wonderful) David Lebovitz’s:

Butterscotch Pudding
4-6 servings

Adapted from Ripe For Dessert (HarperCollins)


4 tablespoons (60g) butter, salted or unsalted
1 cup (200g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract


1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. [I like to sprinkle coarse rose salt over as a final touch.]

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce (makes 4 appetizer sized servings)INGREDIENTS: 1/2 cup bread crumbs (I used panko) 1/2 cup parmigiano reggiano (grated) 1 teaspoon oregano 1 pound zucchini/courgettes (sliced into sticks and pat dry) salt and pepper to taste 1 egg (lightly beaten) DIRECTIONS: Mix the bread crumbs, parmigiano reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Place the zucchini on a baking sheet in a single layer with the skin side down. Bake in a preheated 425F oven until golden brown, about 20-25 minutes. Basic Marinara Sauce from this lovely site here! 2 large yellow onions, peeled and diced 2 Tbsp olive oil 5-6 cloves of garlic, minced (about 2 Tbsp) 2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)* 1/2 cup red wine 12 cups peeled and seeded fresh ripe tomatoes** salt and pepper to taste DIRECTIONS: In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

(makes 4 appetizer sized servings)

INGREDIENTS:

  • 1/2 cup bread crumbs (I used panko)
  • 1/2 cup parmigiano reggiano (grated)
  • 1 teaspoon oregano
  • 1 pound zucchini/courgettes (sliced into sticks and pat dry)
  • salt and pepper to taste
  • 1 egg (lightly beaten)


DIRECTIONS:

  1. Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
  2. Season the zucchini with salt and pepper.
  3. Dip the zucchini in the egg and then dredge in the bread crumb mixture.
  4. Place the zucchini on a baking sheet in a single layer with the skin side down.
  5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.



Basic Marinara Sauce

from this lovely site here!

  • 2 large yellow onions, peeled and diced
  • 2 Tbsp olive oil
  • 5-6 cloves of garlic, minced (about 2 Tbsp)
  • 2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)*
  • 1/2 cup red wine
  • 12 cups peeled and seeded fresh ripe tomatoes**
  • salt and pepper to taste


DIRECTIONS:

  1. In a large soup pot, heat up the olive oil.
  2. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions.
  3. Add the garlic and dried herbs and cook for 5 minutes.
  4. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more.
  5. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours.
  6. Add salt and pepper to taste.
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themed adapted from: /hunsonisgroovy