ATK Perfect Chocolate Chip Cookies

 From America's Test Kitchen. This recipe is a pain in the butt, but it makes delicious cookies!

INGREDIENTS

2 1/4 cups all purpose flour

1/2 teaspoon baking soda

14 Tablespoons butter

1/2 cup sugar

3/4 cup packed brown sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 teaspoin almond extract

1 egg

1 egg yolk

1 1/2 cup chocolate chips

3/4 cup chopped nuts

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and extracts to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. Smash down slightly to flatten tops.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Cannoli Cheesecake

 From Life, Love and Sugar

CRUST

• 15 graham crackers, finely crushed, about 1 sleeve (Or 1/2 package of oreos and 1/2 sleeve of graham crackers)
• 2-3 Tbsp melted butter
• >>> Mix together until a "wet sand" consistency results. Add more melted butter as needed to achieve this. Press into a springform pan and set aside.

FILLING

• 20 ounces ricotta Cheese
• 12 oz mascarpone cheese
• 1 cup sugar
• 3 tbsp all purpose flour
• 1 tsp ground cinnamon
• 1 tbsp vanilla extract
• 4 large eggs, room temperature

WHIPPED CREAM

• 1/2 cup heavy whipping cream, cold
• 5 tbsp powdered sugar
• 3 tbsp ricotta Cheese (Or just all of the leftover ricotta and mascarpone from making the filling; use around 1-2 c of whipping cream if taking this route)
• 1/2 tsp vanilla extract
• Mini chocolate chips

Directions

1. Preheat oven to 300°F.

2. In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. Add the cinnamon and vanilla extract. Mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust and spread evenly.
6. (If you do not care about cracks forming in your cheesecake, skip this step. Note: Cracks will not be visible as the cheesecake will have a topping) Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10. Remove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11. When the cheesecake is ready to serve, make the whipped cream.
12. To make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13. Spread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14. Remove from springform pan and serve. Cheesecake is best for 3-4 days.

Ruthie's 7-Layer Bean Dip

Layer in a low bowl:

1. 2 cans of Frito bean dip (regular flavor)

2. 3 ripe medium avocados

3. Mix together - 2 Tbsp or less of lemon juice, 1 c of sour cream, 1/2 c of mayo, and 1 pack of Lawry's taco seasoning

4. 1 small can (3.8 oz) of black olives, sliced

5. 3 firm Roma tomatoes, diced w/ seeds removed

6. 3 green onions, chopped

7. Grated cheddar cheese