Perfect Recipe

Coconut White Chocolate Oatmeal Cookies
About 2 dozen cookies

Ingredients:

2 cups sweetened flaked coconut
1/3 cup oil
1 cup bread flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
3/4 cup old fashioned oats (I lightly toasted mine in the oven for 10 minutes)

Directions:

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Process coconut and oil in a food processor until very finely ground.

In a medium bowl, sift together bread flour, cake flour, baking soda, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together ground coconut and sugar until well combined. Beat in vanilla and eggs until combined – about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in white chocolate chips and oats until well combined.

Chill dough in refrigerator or freezer for 20 minutes or until firm. Using a cookie scoop, place scoops of dough onto cookie sheets. Bake 12 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool.

Spaghetti with Lemon and Olive Oil (al Limone)
Serves 4 to 6

Ingredients:

Salt
1 pound spaghetti
1/4 cup extra virgin olive oil, plus more for serving
1 medium shallot, minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Freshly ground black pepper
2 tablespoons shredded basil leaves

Directions:

In a large Dutch oven, bring 4 quarts of water to boil. Add 1 tablespoon salt and pasta to water. Cook, stirring frequently, until pasta is al dente. Reserve 1 3/4 cups of pasta water, drain pasta and set aside.

In the now-empty Dutch oven, heat 1 tablespoon of oil. Once hot, add shallot and 1/2 teaspoon salt, cooking until shallot has softened, about 2 minutes. Whisk in 1 1/2 cups of the reserved pasta water and cream. Bring to a simmer and cook for 2 minutes. Remove from heat and add pasta, tossing to coat. Stir in remaining 3 tablespoons of oil, lemon zest and juice, cheese and 1/2 teaspoon of pepper.

Cover and allow pasta to stand for about 2 minutes, tossing halfway through, so that the sauce can thicken and pasta can absorb the sauce. If needed, add the remaining 1/4 cup of pasta water to adjust the consistency of the sauce. Stir in basil and add salt and pepper to taste. To serve, drizzle each individual portion with olive oil and sprinkle with additional Parmesan cheese.

Peanut Butter Snickers Cookies
About 24 cookies

Ingredients:

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 4 regular size bars)
¾ cup milk chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges. Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.

Creamy Chicken Fettuccine Alfredo

Ingredients:

450g dried Fettuccine
2 to 3 boneless, skinless chicken breasts, in cubes
6 tbsp unsalted butter
1/2 onion, minced
1 garlic clove
2/3 cup mushroom, chopped
250g cream cheese, in pieces
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
2 to 4 tbsp milk
1/2 tsp salt
1/4 tsp black pepper
Parsley

Directions:

Cook the fettuccine in a pot of rapidly boiling salted water until “al dente”. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

Meanwhile, in a large skillet, saute the chicken with olive oil and season with garlic, salt and pepper. Reserve.

While the pasta is cooking, melt the butter in the same saucepan you cooked the chicken over medium-high heat. Add shallots and saute until tender. Add cream cheese and cook until it melts. Add heavy cream, mushrooms, milk and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Add grated cheese, salt and pepper. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the chicken. Add the butter-cream mixture and toss to combine thoroughly. Garnish with parsley, if desired. Serve immediately.

Chocolate Chip Cream Scones

Ingredients:

2 cups (10 oz) all-purpose flour
1/2 cup granulated sugar
2 1/2 t baking powder
1/4 t salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy whipping cream (cold)
1/2 – 3/4 cup miniature chocolate chips (depending on preference)

Topping:
1 egg, lightly beaten
2 tbsp sanding sugar or granulated sugar

Directions:
Preheat over to 390 degrees. Mix together dry ingredients.

Using a pastry cutter, two knives or your fingers , cut in the butter. Add whipping cream and chocolate chips. Blend together quickly. Do not overmix. Shape into a round or square. Brush with egg wash. Sprinkle with sugar. Cut into shapes. Place on parchment or Silpat covered baking sheet.

Bake for 14-16 minutes until golden brown and delicious.