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By Andrew Grover (7th)
Valentine's Day Recipe: Slice and Bake Cookies!
Valentine's Day Recipe: Slice and Bake Cookies!
Ingredients:
Ingredients:
Steps:
Steps:
Cook's Note:
If the dough becomes too soft while cutting out the red hearts, transfer it to a parchment-lined baking sheet and place in the freezer for 20 minutes. For seamless cookies with no gaps between the heart center and the pink outer circle it’s best to chill the dough overnight.
Beat the butter, confectioners’ sugar, and brown sugar together in the bowl of an electric mixer until light and fluffy. Beat in the egg and vanilla. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Mix the flour mixture into the butter-and-sugar mixture until it forms a dough.
Knead the dough into a ball. Remove a third of the dough and place it in a small bowl. To the larger piece of dough, add enough pink food dye to color the dough deeply, mixing or kneading until the color has fully saturated the dough. Cover the pink dough in plastic and chill until ready to roll out.
Add red food dye to the smaller piece of dough and mix or knead until the color is fully saturated. On a floured surface, roll out the red dough to a thickness of about 1/2 inch and cut out small heart shapes with a heart-shaped cutter about 1 inch high. Repeat until all the red dough is used. Stack the hearts on top of each other to form two equal stacks. Carefully transfer them to a parchment-lined baking sheet, laying them down in a row, and freeze for 30 minutes.
Split the pink dough in half. Roll each half out on a floured surface to match the length of the rows of hearts, making it about 5 to 6 inches wide. Wrap the pink dough around the row of hearts, taking care to press the dough very gently into any open spaces. Cover each log with plastic wrap, roll again, and chill for at least 1 hour and up to overnight (see Cook’s Note).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the sprinkles on a plate or baking sheet. Unwrap the chilled cookie dough and roll it in the sprinkles until fully covered.
Slice the cookies between 1/4 and 1/2 inch thick and place them 2 inches apart on the prepared baking sheets. Bake until the cookies are puffed and slightly browned on the edges, 10 to 12 minutes. Cool the cookies on the baking sheets until just firm, 2 to 5 minutes, then transfer them to a cooling rack to cool completely.
ENJOY 🩷 Recipe Credit: The Food Network
Recipe Archive
Recipe Archive
Spaghetti Carbonara
Spaghetti Carbonara
Spaghetti Carbonara is a classic but simple Italian dish that features sizzling pork on spaghetti, topped with a creamy parmesan sauce and seasoned with black pepper. It looks very fancy but is actually incredibly easy to make, only requiring about 30 minutes, and that's being generous with cook time. I chose to feature this because I made it myself a few weeks ago for a family dinner and I got overwhelmingly positive reviews. I hope you enjoy!
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
SERVINGS: 4 to 6 servings
Ingredients:
Ingredients:
1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1 to 2 garlic cloves, minced, about 1 teaspoon (optional)
3 to 4 whole eggs
1 cup grated Parmesan or pecorino cheese
1 pound spaghetti (or bucatini or fettuccine)
Kosher salt and freshly ground black pepper to taste
Directions:
Directions:
Heat the Pasta Water: Put a large pot of salted water on to boil (1 tablespoon of salt for every 2 quarts of water).
Sauté the Meat and Garlic: While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
Beat the Eggs and Half of the Cheese: Kinda self explanatory, in a small bowl, whisk together the eggs and half the cheese until combined and smooth.
Cook the Pasta: Once the water has reached a rolling boil, add the dry pasta and cook uncovered.
Toss the Pasta with the Meat: Once the pasta has reached al dente (cooked but still a little firm), use tongs to move it to the meat & garlic bowl quickly. Let it be dripping wet, and save some pasta water for later. Make sure that the pasta is hot, as the heat will be what cooks the eggs enough to create a creamy sauce. Toss everything together, letting the pasta cool just enough so that the eggs don't curdle when mixed in.
Add the Beaten Egg Mixture: Add in the beaten eggs with cheese to the pasta bowl and toss quickly to combine. Add salt to taste and add back in the reserved pasta water from earlier to keep the pasta from drying out. Serve immediately and season with the rest of the parmesan and pepper.
Serve and Enjoy!
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