Marcie's best ever chewy oatmeal cookies by Chez la mere

Dark Chocolate Mousse by BearNakedBaker

Dark Chocolate Mousse1. Melt chocolate, 3 tablespoons sugar, cocoa powder, espresso powder, water, and cognac in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture…

A Proper Send-Off by Heather Wetzel

It isn’t often that one has to actually leave a job they like. In fact, I’m willing to bet that most of you never have, am I correct? Sure, there may be high points here and there, but in general we leave jobs because we choose to, because we want to, rather. I’ll be starting my new job on Monday, and hopefully I’ll like that one. No…

Applesauce Raisin Cookies by BearNakedBaker

DirectionsHeat oven to 375°F. Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, ginger and allspice in medium bowl; set aside.Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add applesauce and eggs; continue beating until well mixed. Reduce speed to low;…

cola braised pork by Chez la mere

scalloped potatoes by Chez la mere

A couple of cook's notes: used 1% milk instead of cream because, I didn't have cream, I was too lazy to go to the store, and we didn't need the calories. It worked fine and still tasted very rich and holiday indulgent. Also, I used slices of Havarti cheese instead of cheddar because, again, it's what I had, it needed to be used, and…

slow cooked maple cider brisket by Chez la mere

slow roast pork belly by Chez la mere

Homemade Dough for Quiche and Tarts by Claudia lamascolo

Use this easy recipe to make the pastry shells for brunch quiches and for fresh fruit tarts. This tart pan has a removable bottom for easy serving.Ingredients:1 1/2 cups all-purpose flour1/2 tsp. salt4 Tbs. (1/2 stick) chilled unsalted butter1/4 cup vegetable shortening3 to 4 Tbs. cold waterDirections:In a bowl, stir together the…

Portobello Pizza Recipe by shevon

I haven't always been a fan eating mushrooms. I love the diversity in shapes and sizes, but looking at a mushroom doesn't make me hungry. I would rather study and sketch them. Right now I'm more open to eating mushrooms especially if there are health benefits to consuming mushrooms. I don't mine the texture of Portobello…