Homemade Chocolate Wafer Cookies (from: https://www.smells-like-home.com/2012/12/homemade-chocolate-wafer-cookies/)
1 ½ cups (6.75 ounces) all-purpose flour
¾ cup (2.4 ounces) dark unsweetened cocoa powder
1 cup plus 2 tbsp sugar
¼ tsp salt
¼ teaspoon baking soda
14 tbsp (1 ¾ sticks) unsalted butter, slightly softened
3 tbsp whole milk
1 tsp pure vanilla extract
In the bowl of a food processor fitted with the metal blade, add the flour, cocoa powder, sugar, salt, and baking soda. Pulse the ingredients a few times to combine thoroughly. Dollop the butter around the dry ingredients and pulse a few more times until the butter starts to incorporate and large chunks begin to form. Mix the milk and vanilla together in a small bowl. With the mixer running, pour the milk mixture into the feeding tube in a slow and even stream until the cookie crumb mixture starts to form together and ball up on the sides of the bowl.
Transfer the cookie dough to a work surface and knead it a couple of times to fully incorporate all of the ingredients. Divide the dough in half and shape each half into a long and narrow log, about 1 ¼ inches to 1 ¾ inches in diameter. Depending on how large you want your wafer cookies to be will determine how thick to form the log. Wrap each log in plastic wrap and refrigerate for at least 2 hours or up to a week.
Position the oven racks to the upper and lower thirds of the oven. Preheat oven to 350° F. Line baking sheets with parchment paper.
Slice the dough logs into approximately ?-inch thick slices and lay the dough rounds on the baking sheets about 1 inch apart.
Bake for 10-12 minutes, rotating pans from back to front and top to bottom halfway through the baking time. The cookies will be finished baking about 1 ½ minutes after the puffed-up dough deflates so try to keep an eye on them. Cool the cookies on the baking sheets on wire racks for 5 minutes then transfer the cookies to the racks to cool completely – they will crisp up as they cool.
The Best Homemade Caesar Salad (from: https://www.completelydelicious.com/best-homemade-caesar-salad/)
3 cups torn bread cubes, about half of a small loaf
2-3 tablespoons olive oil
Heavy pinch of salt
1/4 cup mayonnaise
1 clove of garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper
1 head romaine lettuce, washed and torn or chopped into bite-sized pieces
1/3 cup Parmesan cheese, grated, shaved or shredded
Make the croutons:
Preheat oven to 375°F.
Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don’t burn, stir and toss them as needed.
Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
Make the dressing:
Whisk together all ingredients.
Store in the fridge until ready to use. Can be made at least 1 week in advance.
Assemble the salad:
In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). You may not need all of the dressing.
Add half of the croutons and Parmesan cheese and toss again.
Top with remaining croutons and cheese and serve immediately.
Easy Apple Turnovers (from: https://www.justataste.com/easy-apple-turnovers-recipe/#wprm-recipe-container-34282)
2 cups small diced (peeled) apples
1 Tablespoon brown sugar
1/2 teaspoon cinnamon
1 Tablespoon lemon juice
1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
Flour, for dusting work surface
1 large egg, whisked
Crystal sanding sugar (optional)
Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
In a large bowl, stir together the apples, brown sugar, cinnamon and lemon juice.
Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations then cut each sheet into 4 squares.
Using a slotted spoon, scoop a portion of the apple mixture into the center of each puff pastry square then fold the pastry across diagonally to form triangles. Using a fork, crimp together the edges then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
Cut three small slits in the tops of each turnover then brush them with the egg. Sprinkle the turnovers with the sanding sugar (optional).
Bake the turnovers for 17 to 20 minutes or until they’re golden brown and puffed. Transfer the turnovers to a rack to cool then serve warm or at room temperature.
Cajun Fried Chicken (from: https://www.southernliving.com/recipes/cajun-fried-chicken)
1 quart whole buttermilk
1 1/2 tablespoons hot sauce
1 tablespoon plus 1 tsp. kosher salt, divided
1 1/2 teaspoons black pepper, divided
1 (4- to 5-lb.) whole chicken, cut into pieces
2 cups (about 8 1/2 oz.) all-purpose flour
1/4 cup cornstarch
1 1/2 tablespoons Cajun seasoning (such as Slap Ya Mama)
Vegetable oil, for frying
Whisk together buttermilk, hot sauce, 1 tablespoon of the salt, and 1 teaspoon of the pepper in a large bowl. Pat chicken pieces dry; cut breasts in half, and cut off and discard wing tips. Place chicken pieces in buttermilk mixture (make sure pieces are completely submerged). Cover and refrigerate at least 12 hours or up to 1 day.
Place a large wire rack on a large baking sheet. Whisk together flour, cornstarch, Cajun seasoning, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Divide flour mixture between 2 large Ziplock plastic freezer bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. Drop chicken into flour mixture; seal bags, and shake thoroughly to coat. Remove chicken pieces; shake off excess flour, and place on rack. Repeat until all chicken pieces are coated. Let chicken rest on rack 30 minutes.
Pour oil to a depth of 1 1/2 inches into a large cast-iron Dutch oven; heat over medium to 325°F. Fry chicken, in batches, in hot oil until browned and done, 15 to 22 minutes, turning occasionally. (A meat thermometer inserted into thickest part should read 160°F for white meat and 165°F for dark meat.) Drain chicken on a wire rack over paper towels. Serve warm or at room temperature.