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Recipes
Samoas
By porcalina
Homemade Girl Scout Cookies
- Cookies
- 1 cup butter, soft
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- up to 2 tbsp milk
- Topping
- 3 cups shredded coconut (sweetened or unsweetened)
- 12-oz good-quality chewy caramels
- 1/4 tsp salt
- 3 tbsp milk
- 8 oz. dark or semisweet chocolate (chocolate chips are ok)
Thin Mints
By porcalina
Homemade Girl Scout Cookies
- Cookies:
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup white sugar
- 1/2 cup butter, room temperature
- 1/3 cup milk (any kind)
- 1/2 tsp vanilla extract
- 3/4 tsp peppermint extract
- Dark Chocolate Coating:
- 10-oz dark or semisweet chocolate
- 1/2 cup butter, room temperature
Nutella Oatmeal Thins
By porcalina
Preheat oven to 350F. Line a baking sheet with parchment paper
- 1 cup plus 2 tbsp all purpose flour
- 1 tbsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter, room temperature
- 6 tbsp Nutella
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 3/4 cup quick-cooking oats (not instant or regular)
Four Cheese Baked Pene
By porcalina
Preheat oven to 400 degrees F
- 1 * 1 pound whole-wheat penne
- 1 1/2 * 1 1/2 cups small-curd low-fat cottage cheese
- 1 * 1 cup part-skim ricotta cheese
- 1 1/4 * 1 1/4 cups shredded part-skim mozzarella cheese, divided
- 3 * 3 tablespoons chopped parsley
- 2 * 2 teaspoons olive oil
- 1 * 1 medium onion, chopped
- 4 * 4 cloves garlic, finely chopped
- 1 * 1 (15-ounce) can low-sodium crushed tomatoes
- 1 * 1 (8-ounce) can low-sodium tomato sauce
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon dried rosemary
- 1/2 * 1/2 teaspoon chili flakes
- 3/4 * 3/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- * Cooking spray
- 1/4 * 1/4 cup grated Parmesan (3/4 ounces)
Pignoli Cookies
By porcalina
1. Use a pastry chopper (or food processor) to break up the almond paste into a granulated form
- 1/2 * 1/2 pound almond paste
- 1 * 1 cup white sugar
- 2 * 2 egg whites
- 1/4 * 1/4 cup pine nuts
Whole Wheat Pasta with Sausage, Leeks, and Fontina
By porcalina
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot
- 6 * 6 quarts water
- 2 1/2 * 2 1/2 teaspoons salt, divided
- 1 * 1 pound uncooked whole wheat penne or rigatoni
- 1 * 1 tablespoon olive oil
- 1 * 1 (4-ounce) link sweet Italian sausage
- 2 * 2 cups chopped leek
- 4 * 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
- 1 * 1 cup fat-free, less-sodium chicken broth
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/2 * 1/2 cup (2 ounces) shredded fontina cheese
Stove-Top Macaroni and Cheese with Roasted Tomatoes
By porcalina
Preheat oven to 375°. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray
- 3 * 3 cups halved cherry tomatoes
- * Cooking spray
- 1/4 * 1/4 teaspoon black pepper
- 3 * 3 ounces sourdough bread, torn into pieces
- 1 * 1 teaspoon butter, melted
- 12 * 12 ounces large elbow macaroni
- 2 * 2 cups (8 ounces) shredded extrasharp cheddar cheese
- 1/4 * 1/4 cup egg substitute
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1/4 * 1/4 teaspoon ground red pepper
- 1 * 1 (12-ounce) can evaporated low-fat milk
Parmasean and Root Vegetable Lasagna
By porcalina
1. Preheat oven to 450°. 2
- 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
- 2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
- 2 cups coarsely chopped onion, divided
- 1 tablespoon olive oil
- Cooking spray
- 4 cups 1% low-fat milk
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 bay leaf
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese
- 9 packaged no-boil lasagna noodles
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Salted Peanut Butter Cookies
By porcalina
Preheat oven to 350 degrees F
- 2 1/2 * 2 1/2 cups all-purpose flour
- 1 * 1 tsp baking soda
- 1/2 * 1/2 tsp baking powder
- 3/4 * 3/4 tsp Maldon sea salt, or other large-grain salt, plus more for sprinkling
- 2 * 2 sticks unsalted butter, room temperature
- 1 * 1 cup smooth peanut butter
- 1 * 1 cup packed dark brown sugar
- 3/4 * 3/4 cup sugar
- 2 * 2 large eggs
Fontina and Mascarpone Baked Pasta
By porcalina
Cook pasta according to package directions, omitting salt and fat
- 1 * 1 pound uncooked penne
- 1/4 * 1/4 cup all-purpose flour (about 1 ounce)
- 3 * 3 cups fat-free milk
- 2 * 2 cups (8 ounces) shredded fontina cheese
- 1/4 * 1/4 cup (2 ounces) mascarpone cheese
- 3/4 * 3/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- * Cooking spray
- 3 * 3 (1-ounce) slices white bread
- 1 * 1 tablespoon butter
- 1 * 1 small garlic clove, minced
- 1 1/2 * 1 1/2 tablespoons chopped fresh parsley