Double Chocolate Biscotti

1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
 
Heat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.

Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4 inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices. They will crumble just a bit but don't worry about it. Turn the biscotti on their sides so that the cut sides are down and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Makes 30 biscotti.

From Once Upon a Chef blog

Note: The dough can be frozen for up to 3 months. Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking, after the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Basil-Infused Watermelon Lemonade

1 cup water
3/4 cup granulated sugar
1 cup fresh basil, thinly sliced
8 cups watermelon, cubed and seeded
1/2 cup fresh lemon juice (about 3 lemons)
 
Combine water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat and stir in the basil. Let chill for 1 hour. Then strain the syrup through a sieve over a bowl and discard the basil.
 
Place watermelon in a blender. Process until smooth. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid. Discard solids.
 
Combine watermelon liquid, basil syrup, and lemon juice in a pitcher. Chill.
 
Garnish with fresh lemon slices and basil sprigs when serving.
 
Serves 6.
 
From Just a Pinch blog

Strawberry Oatmeal Cookie Cobbler

Strawberry filling:
6-7 cups fresh or frozen strawberries, halved (about 3 pounds)
1/4 cup brown sugar
1 tablespoon cornstarch
3 tablespoons salted butter
2 teaspoons vanilla extract
 
Cookie topping:
1 stick (8 tablespoons) salted butter, melted
3/4 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
 
Heat the oven to 350° F.
 
Make the strawberry filling:
Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.
 
Make the cookie topping:
In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.
 
Sprinkle the cookie dough over the fruit. Bake for 30-40 minutes.
 
Serves 8.
 
From Half-Baked Harvest blog

Red Lentil and Mushroom Soup

1/2 cup red lentils
2 tablespoons olive oil

1 large shallot, thinly sliced
2 cloves garlic, minced
1-inch knob fresh ginger, grated 
1/2 pound mushrooms (shiitake or cremini), sliced
6 cups vegetable stock
3 tablespoons miso paste (or 1 tablespoon tahini and 2 tablespoons soy sauce)

Baby spinach leaves (optional)
Kosher or sea salt, to taste
Sliced green onions, for garnish

Rinse the lentils, then set aside.

Heat a medium saucepan over medium-high heat. Add the olive oil and then stir in the shallot, garlic, and ginger. Cook for 1 minute or until the shallot softens, and then stir in the mushrooms. Cook for about 3 minutes or until the mushrooms begin to soften.

Add the vegetable stock and miso (or tahini and soy sauce). Stir to completely dissolve the miso (or tahini), then increase heat to high, bringing the broth to a moderate boil. Stir in the lentils. Reduce the heat and gently simmer for 20 minutes or until the lentils are tender. As it cooks, stir the soup occasionally so the lentils don't stick to the bottom of the pan.

Add spinach leaves if desired and cook for another few minutes, until they are wilted.

Season with additional salt if desired and garnish with green onions.

Serves 4. 

From Food & Wine, with changes

Panko-Crusted Salmon with Creamy Lemon-Dill Sauce

Panko-Crusted Salmon:
4 (6-ounce) salmon fillets
2 tablespoons Dijon mustard
1 teaspoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped fresh dill
1 1/2 teaspoons lemon zest (from 1 lemon - reserve juice for sauce)
2 tablespoons extra-virgin olive oil
 
Creamy Lemon-Dill Sauce:
1 tablespoon extra-virgin olive oil
1/4 cup minced shallots
1 garlic clove, minced
1/3 cup chicken broth (or dry white wine)
1/2 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
Kosher salt and cracked black pepper to taste
 
Heat oven to 425 F.
 
Prepare salmon. Arrange salmon fillets, skin side-down, on a parchment-lined baking sheet. In a small bowl, combine Dijon mustard, paprika, salt, and black pepper; mix well. Brush mixture evenly over salmon fillets. In a separate bowl, combine panko, Parmesan, fresh dill, lemon zest, and olive oil. Mix well to combine. Scatter panko topping evenly over salmon fillets, gently pressing to adhere. Bake until the crust is golden and salmon easily flakes with a fork, about 13 to 16 minutes, depending on thickness.
 
Meanwhile, prepare sauce. Heat olive oil in a medium skillet over medium heat. Add shallots and garlic; cook 2 minutes, until softened. Add broth (or white wine) and gently simmer for 2 to 3 minutes, until reduced. Add heavy cream; simmer 2 to 3 minutes, until thickened. Stir in lemon juice and fresh dill. Season to taste with salt and black pepper.
 
Assemble. Pour sauce on a serving platter (ideally a lipped platter with raised edges) and arrange salmon fillets overtop. Serve with extra lemon wedges on the side, if desired.

Serves 4.

From Dishing Out Health blog

Chocolate Chip Cookie Bars

2 1/4 cups (281 g) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (12 tablespoons/170 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1/3 cup (67 g) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup (180 g) semi-sweet chocolate chips
 
Heat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving enough paper around the sides to easily lift the bars out of the pan. Set aside.
 
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Add the egg, extra egg yolk, and vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be soft and slick, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.
 
Transfer dough to the prepared baking pan and press into an even layer. Lightly sprinkle the top with flaky sea salt, if desired. Also, I like to press a few more chocolate chips on top of the dough before baking; this is just for looks.
 
Bake for 30-34 minutes or until lightly browned on the sides. Err on the side of underbaking and do NOT over-bake, or the cookie bars will taste a little dry and cakey. Use a toothpick to test for doneness; if it comes out mostly clean from the center of the pan, the bars are done.
 
Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the bars out of the pan using the parchment and cut into squares. Cover and store leftover bars at room temperature for up to 1 week.
 
Notes: You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with baking. Baked cookie bars freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

Makes 16 bars.

From Sally's Baking Addiction

Orange Cardamom Roasted Pears

3 tablespoons maple syrup
1/4 cup freshly squeezed orange juice
6 cardamom pods, lightly crushed
3 Bosc or red Anjou pears, cored and sliced

Heat oven to 425 F. 

In a baking dish, mix the syrup, orange juice, cardamom pods, and pear slices. Toss to coat everything. Make sure the pears are spread out evenly and bake for 30-40 minutes, until the pears are tender, golden, and caramelized.

Makes 6-8 servings.