Cut bacon into 1/4 inch slices. Cook in large non-stick pan. Once done remove and reserve on plate.
Sauté finely finely chopped vegetables in the large pan with olive oil. Once vegetables are softened add beef and sausage, breaking up with a spatula until brown.
If there’s a lot of excess fat you can use a spoon to remove it from pan. Add tomato paste and mix well in mixture. Add the red wine and reduce liquid by half (gentle boil).
Add your favorite jar of tomato sauce and bacon previously reserved.
Stir everything together and head through. Take off heat and set to side.
White Sauce (béchamel):
Add the butter to a saucepan and cook until melted and bubbling.
Add the flour to the melted butter and stir to form a paste. Let flour cook for 1 minute.
Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan, and a pinch of salt and pepper.
Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
Assemble the lasagna:
Preheat the oven to 350 degrees
To assemble the lasagna, spoon a small amount of the ragu on the very bottom of the baking dish. Top with an even layer of lasagna pasta sheets (I used 3 across over lapping slightly)
Add a few spoonful’s of ragu so the pasta is completely covered followed by 2 ladles of white sauce.
Repeat the layers of pasta, ragu, and white sauce until everything is used up making sure to keep enough of the white sauce for the very top layer.
Cover the top layer of the lasagna with white sauce and mozzarella and bake in the oven for 45 minutes or until bubbling and golden brown.
Let it cool 5-10 minute before serving.
*I like the complexity the bacon adds but it can be omitted.
2 1/4 cups confectioners’ sugar, plus more for rolling
15 oz sliced almonds, with skin (about 4 1/2 cups)
1 1/4 tsp ground cinnamon
3 large egg whites, room temperature
2 tsp finely grated lemon zest
Sift the confectioners’ sugar
put 1/2 cup of the sifted confectioners’ sugar, 10 oz (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few large pieces.
Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners’ sugar while whipping until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
Preheat the oven to 250°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners’ sugar. Turn the dough out onto the dusted paper, flatten and dust with moresugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4 inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (excess dough can be re-rolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
Bake cookies until bottoms are light brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
*The dough can be frozen between the sheets of paper for up to 2 weeks, Store baked cookies in an airtight container.
1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
2 Tablespoons unsalted butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough
2 Tablespoons coarse sea salt, or as needed
In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine throughly with whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mox. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Baking at 350°F for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.
1/2 cup chocolate chips (you can buy dairy free chocolate chips, the brand I’ve seen is Simple Joy)
Mix together the sugar and oil.
Add the milk and vanilla and mix until combined
Mix together the dry ingredients in a medium bowl.
Add dry ingredients to wet mixture. Just mixing until you don’t see flour. (don’t over mix).
Add the chocolate chips.
Allow the dough to rest 20 minutes. Preheat the oven to 350 F. Bake cookies on a well greased cookie sheet or silicon mat. Bake 10 minutes or until desired doneness is reached. Let cool on baking sheet 5 minutes before moving to wire rack. *This is to allow cookies to be firm enough to hold shape. ~Recipe adapted from Yammies Guten Freedom
Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
Completely cool cookies on a rack then store in an airtight container.
~Recipe adapted from chocolatechocolateandmore.com