Recipes

Double Chocolate Cookies

Origin: Michigan
Source: Family Recipe
Category: Dessert

My daughter learned to make these cookies at a baking camp at Zingermanns and has tweaked the recipe to fit the taste buds of her siblings. They are extremely sugary so the salt helps to balance it. Note, these cookies are best eaten very quickly.

Chocolate Chip Banana Bread

Origin: American
Source: Delish
Category: Dessert

This is a tried-and-tested recipe that I have used numerous times for making the perfect chocolate chip banana bread! Not only does it help utilize the bananas that have slowly overripened at the back of the fridge, it ends up creating an incredibly delicious, and relatively healthy, dessert.

Recipe Ingredients

• Cooking spray
• 2 cups (240 g) all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 large egg plus 1 egg yolk
• 1 cup (200 g) granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sour cream
• 1 tsp. pure vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup chopped toasted walnuts
• 1/2 cup semisweet chocolate chips

Recipe Steps

1. Preheat the oven to 350º. Line a 9"-by-5" loaf pan with parchment and grease with cooking spray.
2. In a medium bowl, whisk flour, baking soda, and salt.
3. In a large bowl, mix egg, egg yolk, granulated sugar, butter, sour cream, and vanilla. Add bananas and stir until combined. Gradually add dry ingredients to banana mixture until just combined.
4. Fold in walnuts and chocolate chips and transfer to prepared pan.
5. Bake bread until a tester inserted into the center comes out clean, about 1 hour. Let cool 10 minutes in pan, then invert onto a wire rack and let cool completely

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Mac and Cheese

Origin: American
Source: Epicurious
Category: Main Dish

This crispy, gooey, creamy macaroni and cheese is the glorious result of fusing our favorite elements from a few of the top-rated baked macaroni and cheese recipes from our archives. It combines a golden brown panko and Parmesan topping with tender (not mushy!) pasta that's enrobed in a richly flavored, lightly spiced cheese sauce.

Recipe Ingredients

• 2 Tbsp. unsalted butter
• 2 Tbsp. extra-virgin olive oil
• 2 cups panko
• 2 large garlic cloves, finely chopped
• 2 oz. finely grated Parmesan (about ½ cup)
• ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 1 lb. dried elbow macaroni
• ½ cup (1 stick) unsalted butter, plus more for baking dish
• 6 Tbsp. all-purpose flour
• 4 cups whole milk
• ¾ cup heavy cream
• ½ tsp. ground white pepper
• 1½ Tbsp. mustard powder
• 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups)
• 2 oz. grated Parmesan (about ½ cup)

Recipe Steps

1. Melt 2 Tbsp. unsalted butter In a large skillet on the stovetop over medium heat. Add 2 Tbsp. extra-virgin olive oil, stirring, until butter foam subsides.
2. Add 2 cups panko and 2 large garlic cloves, finely chopped; cook, stirring, until crumbs are golden brown, 4-6 minutes.
3. Transfer crumbs to a medium bowl, stir in 2 oz. finely grated Parmesan (about ½ cup) and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and set aside.
4. Bring a large pot of salted water, covered, to a boil over high heat. Add 1 lb. dried elbow macaroni and cook, uncovered, until just al dente (avoid overcooking). Drain par-cooked macaroni and set aside (do not rinse).
5. Place rack in middle of oven; preheat oven to 400°F. Grease a 13x9” baking dish with unsalted butter.
6. Melt ½ cup (1 stick) unsalted butter in a large wide pot over medium-low heat. Sprinkle 6 Tbsp. all-purpose flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in 4 cups whole milk and ¾ cup heavy cream, whisking constantly to incorporate and make a béchamel sauce.
7. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
8. Add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground white pepper, and 1½ Tbsp. mustard powder. Add 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups) and 2 oz. grated Parmesan (about ½ cup) in three batches, whisking until each addition is melted before adding more. Remove from heat.
9. Add drained macaroni to pot with cheese sauce and stir well to coat. Transfer macaroni mixture to prepared baking dish and place on a rimmed baking sheet.

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Simple Chocolate Cake

Origin: American
Source: AllRecipes
Category: Dessert

No need to reach for a box cake mix anymore when there's a super-easy, no-fuss, no-baking-skills-required, rich, and chocolatey chocolate cake that anyone can bake from scratch. Even Nicole McLaughlin, aka NicoleMcmom, who says she's not much of a baker, was able to nail this recipe like it's no big deal. If she can do it, you can do it.

Recipe Ingredients

• 2 cups white sugar
• 1 ¾ cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Recipe Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two nine-inch round pans. OR line a half sheet pan with parchment paper and spray with cooking spray if you want to bake a sheet cake.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. The batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven until you can insert a toothpick into the cake, and remove it dry. OR if you're baking a sheet cake, bake for only 15 minutes. Cool in the pan(s) for 10 minutes, then remove to a wire rack to cool completely.

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Beef Stir Fry

Origin: Chinese
Source: AllRecipes
Category: Main Dish

This chicken stir-fry recipe is packed with veggies and is quick and easy to prepare. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles. This quick and easy chicken stir fry recipe is sure to become a mainstay in your weeknight dinner rotation.

Recipe Ingredients

• 4 cups water
• 2 cups white rice
• ⅔ cup soy sauce
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ¼ teaspoon red pepper flakes
• 3 skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons sesame oil, divided
• 1 head broccoli, broken into florets
• 1 onion, cut into large chunks
• 1 cup sliced carrots
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 green bell pepper, cut into matchsticks

Recipe Steps

1. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
2. Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
3. Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
4. Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.

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