Last Night of Break: Mac and Cheese

This recipe has it all folks, 20 glorious ounces of cheese, crunchy shallots, warm nutmeg, baked crispy breadcrumbs on top and ooey-gooey sizzling hot stringy cheese underneath. We ate this with snowpeas cooked in the cheesy remnants of the pasta. It served the two of us and three of our friends with no leftovers, but it would have been lovely to have leftovers!

I dare you not to eat this. We waited a good 20 minutes for our friends to show up, and we did not manage to avoid pulling pieces of pasta out and having a "pre-dinner snack."

{Recipe Adapted from http://www.howsweeteats.com/2012/03/four-cheese-baked-skillet-rigatoni/}

While the original recipe calls four cheeses, buying too much cheese can get rather expensive for us college kids (just realized my campus research assistant job pays me a whopping 10 cents above minimum wage). Instead, we recommend just using two cheese, the Cheddar and the Fontina, and then adding in any extra fresh Parmesan you have lying around at home, which gives the dish an nice sharpness. We have made it both ways, and Parmesan version is just unbelievable.

Three Cheese Baked Skillet Rigatoni

serves 4-6

1 pound mini rigatoni pasta

1 shallot, diced

2 garlic cloves, mince

1/2 teaspoon olive oil

5 tablespoons butter

1/4 cup flour

2 cups milk

8 ounces freshly grated sharp cheddar cheese

8 ounces freshly grated fontina cheese

4oz Parmesan cheese (roughly)

1/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

1/3 cup panko bread crumbs

Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. 

Add in almost all of the grated cheeses, reserving about 1/2 cup for the topping. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then taste-test (this is the most important step - make sure you taste it again...and then again with a rigatoni or three...). Add pasta to the skillet and toss thoroughly to coat.

(If your skillet is not oven safe - transfer mixture to a large baking dish) Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Enjoy!

Chocolate Molten Lava Cakes

You know your stress level has reached a dangerous point when you start consuming more than one box of Double Chocolate Milano’s per week. For the first few weeks of school I would run out the night before our weekly Sunday grocery store run, then buy a new box and be set for the week. Now I’m out by Thursdays (we all have our vices). Clearly that double chocolate layer just wasn’t doing it. Thus enters the ultimate chocolate molten lava cake.

This time I cut the recipe down for two people (since between the two of us we could probably almost finish all four of them in a day). Cutting recipes is always a tricky feat when you have an odd number of eggs, so I just whisked together two eggs and then spooned out a little bit into the trash, but I bet it would still work if you just used either 1 or 2 eggs. 

It's sinful how easy to make these are. You will want to make them everyday. Don't.

Vanilla ice-cream is completely necessary.

 

[Recipe from http://deliciousshots.blogspot.com/2010/12/chocolate-molten-cake.html]

You will need:

8oz Bittersweet chocolate

8 Tbls butter (1 stick)

3 eggs

1/2 c granulated sugar

1/2 c flour

1 tsp vanilla

 

Preheat oven to 400 degrees F.

Generously butter four 6 ounce ramekins. Place the prepared molds on a baking sheet and set aside.

Melt the chocolates and butter in a double boiler. Beat the eggs and sugar with an electric mixer until pale, about two minutes, then beat in the vanilla. Stir in the egg mixture into the chocolate and then add the flour, mix well.

Divide the batter among the prepared ramekins and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet. 

Chocolatey goodness? Meet ice-cream mountain.

Your life needs this right now:

 

High Tea in TA Fifty-Three

For the British premiere of the third season of Downton Abbey, we hosted a tea party complete with homemade scones and fancy jams in Amy's apartment. We attempted 3 types of scones: plain, blueberry, and pumpkin. The recipe for the plain/blueberry scones was a bit of a failure (everything ended up tasting fine, but it was all a bit wonky as the Brits would say). The recipe for Anne's pumpkin scones is below, and until we sort out the kinks with the others you'll just have to satisfy yourself with these tasty pictures.

Can we please just take a moment to appreciate Maggie Smith as Lady Grantham?

(image courtesy http://twicsy.com/i/bLYRrc)

Fancy Teas, courtesy of Anne's amazing sister

Classy saucers and cake platters

 It's authentic guys.

 

Pumpkin Scones:

[Recipe Adapted from http://whatscookingamerica.net/Bread/PumpkinScones.htm]

You will need:

2 1/4 c flour
1/4 c firmly-packed light brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup canned pumpkin (with no additional spices)
1/3 cup milk
1 egg 

1/3 to 1/2 cup raisins (optional)

 Preheat oven to 400 degrees F and grease a large baking sheet.

In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. With a pastry blender, two knives, or my favorite method, your fingers, cut the butter into the flour mixture until you get a crumb-like consistency; stir in raisins (optional)

In a separate bowl, whisk together pumpkin, 1/3 cup milk, and egg. Fold wet ingredients into dry ingredients. stir just until mixed. (I know it's tempting, but don't over mix the batter or you will get tough scones!)

Drop by tablespoonfuls onto the prepared baking sheet (be careful not to pat down the edges, they should be rough so they form nice layers). Bake 15 to 18 minutes or until golden brown. 

~*~Serve with fancy teas and swoon over Matthew Crawley as you watch Downton Abbey~*~

Makes about 10 scones

(image courtesy http://twicsy.com/i/bLYRrc)

Peanut Butter Blossom Cookies

There is something about bake sales that requires a perfect chocolate and peanut butter cookie. These delightful little cookies will be irresistible to your stressed-out friends attempting to survive midterms week. They are actually quite possibly the absolute best peanut butter cookies I have ever had, with just the right amount of peanut and slightly melted chocolatey flavor. 

While I usually stick to smooth peanut butter for my cookies, this time I used chunky and am never going back, it just gives the cookies a little something extra. And after four hours of Procrastination Baking for our Habitat Bake sale we raised a lot! Thank you to everyone who helped support us! Look out for our next bake sale during finals!

 

[Peanut Butter Cookie Recipe Adapted from http://smittenkitchen.com/blog/2007/12/peanut-butter-cookies/]

 You will need:

1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter, softened
1 c chunky peanut butter
3/4 c sugar
1/2 c firmly packed light brown sugar
1 large egg
1 Tbls whole milk
1 tsp vanilla extract

extra sugar for sprinkling

Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, baking powder and salt.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add in the flour mixture and beat thoroughly.

Place sprinkling sugar on a plate. Create rounded teaspoonfuls of dough, lightly roll them in the sugar and place onto cookie sheets.

Bake for 10 to 12 minutes. Immediately after they are removed from the oven press a Hershey’s kiss into the center of each cookie.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Rigatoni Bolognese

What says Fall better than a steaming pot of something beefy and delicious? This bolognese sauce is the perfect dish to warm up your cold toes (or, you know, to procrastinate finishing your thesis outline and annotated bibliography due tomorrow).  

[Adapted from: http://kitchentrialanderror.blogspot.com/2011/03/giadas-quick-bolognese-and-gnocchi.html]

Prep Time: 45 minutes

You will need:

1/4 cup olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 celery stalks, diced

4 carrots, diced

1 lb ground beef

28 ounce can of crushed tomatoes

1/4 c parsley, chopped

1/4 c fresh basil, chopped

1/4 c freshly grated  parmesan cheese plus more for serving (a lot more)

In a large pot, heat the olive oil over medium heat. Add the onions and garlic and saute until the onion starts to soften, about 5 minutes. Add the celery and carrots and cook until the vegetables are soft, about 5 minutes.

Add the meat and cook until no longer pink, 6 to 8 minutes. Stir in the tomatoes, parsley, and basil. cover and bring to a boil, reduce to simmer and cook about 30 minutes.

Season with salt and pepper and stir in the cheese

Serves 4-5 (but I highly recommend putting some aside for sloppy joes the next day...)