Chocolate Rolled Sugar Cookies

Ingredients

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Beat butter, sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to roll.
2. Heat oven to 325 degrees F. On lightly floured board or between 2 pieces of wax paper, roll small portion of dough at a time to 1/4-inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.
3. Bake 5 to 7 minutes or until no indentation remains when touched. lightly. Cool slightly; remove from cookie sheet to wire racks. Cool completely. Makes about 48 cookies.

Homemade Marshmallows

Ingredients

• 3 packages (1/4-ounce each) unflavored gelatin
• 1 cup cool water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract
• Confectioners' sugar, to sprinkle on top

Directions

1. Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
2. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
3. Raise the heat to high and cook, without stirring, until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 8 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95 degrees F. Add vanilla towards the end of the mixing time.
5. Spread the marshmallow mixture into a greased 9x13-inch pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows.
6. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before cutting helps reduce any stickiness.
7. For gift-giving, wrap marshmallows individually in twists of waxed paper, and store at cool room temperature. For storage, place in a closed container, the layers separated by waxed paper or parchment paper.

Okonomiyaki (Kansai-Style)

Ingredients

• 8 cups cabbage (about half a large cabbage), finely diced
• 1 cup squid, shrimp, or other ingredients (optional), chopped into small pieces
• Oil
• 1/2 lb sliced pork belly or bacon, cut into 3 inch pieces

Okonomiyaki Batter

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. sugar
• 1/4 tsp. baking powder
• 2-3 inch Nagaimo/Yamaimo, grated (or 4 Tablespoons cornstarch or potato starch with 4 Tablespoons water)
• 3/4 cup dashi, or 3/4 cup water with 1 tsp. Hondashi powder
• 4 large eggs
• 1/2 cup tempura scraps
• 1/4 cup pickled red ginger (Kizami Beni Shoga)

Toppings

• Okonomi sauce
• Mayonnaise (preferably squirt-able)
• Katsuobushi (dried bonito flakes)
• Dried greem seaweed powder (Aonori)
• Green onions, finely chopped
• Pickled red ginger (Kizami Beni Shoga) for garnish

Directions

1. In a large bowl, combine flour, salt, sugar, and baking powder.
2. Grate Nagaimo in the bowl and add dashi stock.
3. Whisk well and keep in the fridge for at least 1 hour.
4. Meanwhile, remove the core of the cabbage and finely dice the cabbage (finer the better).
5. Take out the batter from the fridge and prepare the rest of ingredients on the kitchen counter.
6. In the bowl, add eggs, tempura scraps, and pickled ginger, and mix well. Then add squid or other ingredients and mix again.
7. Stir in the cabbage.
8. In a non-stick frying pan heat oil on medium to medium high heat. Scoop one ladle of batter and place on the pan. Do not flatten the mixture because it will easily break when you turn it over.
9. Place 2-3 sliced pork belly or bacon on top of Okonomiyaki and cook, covered, for 5 minutes.
10. When the bottom side is nicely browned, turn it over and cook, covered, for another 5 minutes.
11. Turn over one more time and cook, uncovered, for 2 minutes. Transfer to a plate.
12. To serve: Apply Okonomi Sauce and mayonnaise, and sprinkle katsuobushi. You can also put dried green seaweed, green onions and pickled red ginger on top for garnish.

Notes

• Okonomiyaki freezes well. Once it cools down (no toppings or sauce), wrap each okonomiyaki in aluminum foil and put it in a Ziploc bag. When you want to eat it, defrost first and put it in a toaster oven to warm it up.

Butterbeer

Ingredients

• 1/4 cup butter
• 1/4 cup brown sugar
• 2-3 tablespoons butterscotch topping
• 2 cups milk
• 1 cup cream soda (or root beer, but cream soda is better)

Directions

1. In a saucepan over medium heat, melt together the butter, brown sugar, and butterscotch topping. 
2. Once well mixed, whisk in the milk and bring to a boil, stirring constantly.
3. Next, add in 1 cup of cream soda and mix well again. Remove from heat and serve.
4. (Serves 3-4)

Pumpkin Pasties

Ingredients

Filling:

• 1 15 oz. can pumpkin
• 1 cup granulated sugar
• 2 Tablespoons unsalted butter
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 teaspoon ginger
• 1 12 oz.can evaporated milk

Pie dough:

• 2 1/2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 sticks cold unsalted butter, cut up
• 3 to 4 Tablespoons ice water

Directions

1. For the filling: In a large mixing bowl, whisk together the pumpkin and the sugar until combined. Add eggs, salt, allspice, cinnamon, cloves, and ginger and mix well. Slowly whisk in the evaporated milk.
2. Pour into a well-greased 9x13-inch baking pan and bake at 425F for 15 minutes. Lower temperature to 350F and continue to bake for another 40 minutes, or until toothpick inserted into the center comes out clean. Set aside to cool.
3. For the pie dough: Combine flour, sugar, salt and butter in a large bowl and mix with a hand mixer until the mixture resembles coarse meal. Add just enough of the ice water so the dough holds together when pinched between two fingers. Divide the dough in half and form two flat disks. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
4. To assemble pasties: Lightly dust a rolling pin and the surface you plan to roll the dough on with flour. Roll out the pie crust and cut into circles with a 4-inch circle cookie cutter. (Reroll scraps as needed, until all the dough is used up.)
5.  Place 1 Tablespoon of pie filling into each circle and fold in half. Crimp the edges with a fork, and cut 2 slits on the top of each pasty to allow steam to escape. Brush the pasties with an egg white wash.
6. Bake the pasties in a 375F oven for 15-20 minutes, or until the pastry turns a light golden brown.

Brookie/Crownies

Ingredients

Brownie Cookie Batter:

• 10 tablespoons butter, softened
• 2/3 cup lightly packed brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups plus 3 tablespoons flour
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Chocolate Chip Cookie Batter:

• 10 tablespoons butter, softened
• 2/3 cup granulated sugar 
• 2/3 cup light brown sugar
• 1 teaspoon vanilla
• 1 large egg
• 1 large egg yolk
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup chocolate chips (mini size preferred)

Directions

1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
6. To assemble cookies, portion each set of dough into about 3-4 dozen equal pieces (depending how large you want your cookies) ;)
7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking.
8. Bake the cookies on the prepared baking sheets for 8-11 minutes (depending on their size). Don't overbake the cookies or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

Butterscotch Sauce

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup packed dark brown sugar
• 1 teaspoon large-flake salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions

1. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
2. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
3. Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.