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3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving


Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

Per serving: Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-squash-stew-recipe.html?oc=linkback
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Modified from here. Tl;dr cut the salt wayyyy back

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Modified from this recipe

Really be careful about overooking this recipe.

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May. 5th, 2013 11:13 am
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I want to make this :D

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I think the flax seed is actually an egg replacement, although I'm not completely sure.
Omit the crystallized ginger because I never have any of that on hand, sigh.

You can use whole wheat flour for them, too—awesome!

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3-1/2 cups flour
2 cups of sugar
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 can crushed pineapple
1/2 cup raisins or more
4 eggs
1 cup vegetable oil

Bake 325 degrees oven 30 to 45 minutes. Test with knife to come out clean.
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Super fudgy. By far the most interesting batter I've ever worked with for a cookie in terms of velvety, smooth texture and taste. I literally could not stop myself from licking my fingers clean (I knead with my hands) and nearly made myself sick. I never do that, but I could not stop myself.

Try the pure-chocolate version fresh out of the oven and your knees will go weak. That's how intense these cookies are. Eating one is an incredibly guilt-inducing experience and is basically just eating a chocolate bar.

I am still tweaking this recipe, however (I've already modified it quite heavily from the original) and updating this post as I go.

1 cup unsalted butter (next time I want to try it with margarine tried it. No, these cookies just look like lumps, there's no helping them along with margarine or anything. Margarine just makes them taste less good, so avoid it if you can.)
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla (more can't hurt)
2 cups flour
2/3 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup of dark chocolate chips (you might need more?)
1 cup of white chocolate chips (optional; alternatively, make it 2 cups of dark chocolate, but don't say I didn't warn you)
2 tsp cardamom (ground) (optional; I made a half-and-half batch, splitting the batter in half and adding 1tsp cardamom to one half of it. Both variations of this recipe are really delicious, although the non-cardamom, pure-chocolate version will basically stop your heart with chocolate goodness. You think I'm kidding. I'm not. It really did feel like I was dying slightly.)

Pre-heat oven to 350 degrees. Cream the sugar and butter together in a large mixing bowl, then add the eggs and vanilla. In another, smaller bowl, mix together flour, cocoa, baking soda, salt, and (if adding it) cardamom. Add the dry ingredients to the wet ingredients and mix until well-combined, but be sure not to overmix. Stir in the chocolate chips. You'll probably have so many chocolate chips that the batter can't hold them all; that's normal. Bake for 8 to 10 minutes; err on the side of undercooking. If you overcook them they get all cakey.

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Notes: These make a LOT of cookies. Like, a LOT. If you make small cookies, like I do (I use a flat tablespoonful of dough for each one), half of this recipe yields 36 cookies.

Also, these are 90% chocolate. Seriously, it's kind of just like eating a chocolate bar. If you like actually having cookie taste (like I do) you might want to go a little easy on the amount of chocolate chips used.



8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt (you can actually omit it and it tastes just fine—yes, even with unsalted butter!)
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (or dark chocolate chunks; milk chocolate chunks will make this recipe too sweet).



1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges (we're talking just slightly golden brown, here, if you're making tiny cookies like me) and soft (but not bubbly)—about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack and enjoy :D the chocolate chips will stay melty for a really, really, really long time--like a few hours after you pull them out of the oven.
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Red Velvet Cake + Creamy Vanilla Frosting
From "The Complete Magnolia Bakery Cookbook"

Magnolia Bakery is my favorite bakery in the whole world. Why? Three words: red velvet cupcakes.

As the legend goes, these guys invented red velvet cupcakes. They're often imitated, but never duplicated: perfect frosting, perfect cake consistency, as;dlfjka;elrkjasre it's heaven. There are times I want to drive down to NYC just to get these cupcakes. They're kind of like Aya's muffins in terms of sheer addictiveness. (Although Aya wins because I'd willingly go across the whole country for those, but they have the unfair bonus of seeing Aya, too, so.)

Anyway, THE COOKBOOK HAS THEIR RED VELVET CUPCAKE RECIPE. I copied it down in the bookstore and then ran home and made it. I've made it twice now, and yes, these cupcakes tend to make people moan involuntarily when they eat them. They're sumptuous. Excellent gifts and good for other classy things.

This recipe is very involved, which makes sense since it's such a high-class bakery. There's a lot of stuff going on in a lot of different bowls, and an assistant + an electric mixer is heavily recommended, if not required. It says something that I bust my mixer out to make this recipe; I make everything by hand, even meringue, but this really is quite complicated.

Okay, enough talking, on with the recipe!

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No, like actually, this is making me hyperventilate: http://aroadmorebalanced.wordpress.com/2010/10/22/undressed/

My need to make this recipe is killing me ASD;LAJER;AER
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