jasonheyd.

• 1 1/2 cp all-purpose flour
• 1 cp confectioner’s sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 cp buttermilk
• 4 tbsp butter, melted
• 1/4 cp vegetable oil

Mix dry ingredients, mix wet ingredients and then, using a stand mixer, gradually mix wet ingredients into dry.

Batter should be thick and a little stiff, so that it needs to be spread rather than spreading itself.

If needed, add a bit more confectioner’s sugar & flour in equal parts.

Spread batter mixture onto waffle maker, about 1/4″ thick.

• 1 cup fine vanilla wafer crumbs
• 1 cup finely chopped pecans
• 1 cup confectioners’ sugar
• 1/3 cup finely chopped semi-sweet chocolate chips
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup bourbon
• 1 tablespoons plus 1 1/2 teaspoons light corn syrup
• confectioners’ sugar, sifted

mix dry ingredients. 

mix wet ingredients separately. 

stir wet ingredients into the dry, and blend thoroughly.

cover the dough ball and chill in the fridge for 1-2 hours.

shape small bits of dough (about 1/2 tbsp) into balls and roll each in confectioner’s sugar.

place in an airtight container on wax paper for a few days to a week before serving.

makes 2-3 dozen, depending on size.

Recipe courtesy Giada De Laurentiis

Show: Everyday Italian

Episode: Italian Thanskgiving

Original Recipe: here

Cook’s Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut or kubota squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies, crumbled (or 3 almond biscotti, crushed finely in a food processor)

1/4 cup butter

1/4 cup all-purpose flour

3 1/2 cups whole milk

Pinch of nutmeg

3/4 cup fresh basil leaves, lightly packed (or 1 tbsp dried basil)

9 lasagna noodles (regular, cooked, or no-boil… the original recipe called for 12)

2 1/2 cups shredded whole-milk mozzarella cheese (may need more)

1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies or biscotti and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg (and dried basil, if that’s what you’re using). Cool slightly. If using fresh basil, transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 350 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/2 of the squash puree over the noodles. Sprinkle with 1 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the squash and cheese. Repeat this layering one time. Top with the last 3 lasagna noodles, 1/2 cup of sauce, 1/2 cup of mozarella, and 1/3 cup of parmesan.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes.

Increase oven temperature to 375 degrees F, remove foil, and continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer.

Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.