Creamed Chicken with Gnocchi Dumplings
One 1-pound pkg. potato gnocchi
4 Tbsp. butter
1 onion, finely chopped
12 oz. skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 Tbsp. flour
1 c. half-and-half
1 c. chicken broth
2 scallions, chopped
Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 Tbsp. butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 2 Tbsp. butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes, Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
Serves 4.
Red Velvet Whoopie Pies
½ oz. milk chocolate, chopped
12 Tbsp. unsalted butter, melted
½ c. sour cream
2 large eggs
1 ½ tsp. apple cider vinegar
½ tsp. vanilla extract
1 Tbsp. red food coloring
2 ¼ c. all-purpose flour
1 c. granulated sugar
¼ c. unsweetened cocoa powder
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
FILLING:
8 oz. cream cheese, at room temperature
3 Tbsp. unsalted butter, at room temperature
2 ½ c. confectioners’ sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
Make the cookies: Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
Scoop heaping tablespoonfuls of batter onto prepared baking sheets and smooth the tops with a damp finger. Bake until the cookie spring back when lightly pressed, 8 to 10 minutes. (For extra fluffy cookies, use your oven’s convection setting, if available, and bake just 7 minutes.) Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
Makes 18 sandwich cookies
Croissant and Chocolate Bread Pudding
Unsalted butter for the baking dish, at room temperature
6 large egg yolks
2 c. whole milk
1 c. heavy milk
1 c. granulated sugar
1 tsp. pure vanilla extract
½ tsp. kosher salt
¼ tsp. ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 oz. bittersweet chocolate, cut into chunks
Heat oven to 375 degrees. Butter an 8-inch square or other shallow 2-quart baking dish.
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.
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