Pumpkin-Pecan Ravioli

Ingredients:
1/2 cup Pecans; finely chopped
1 Tbs Toasted chopped pecans; for garnish
2 Tbs Diced shallots
3 Tbs Butter
1 cup Homemade or canned cooked pumpkin
2 Sheets Homemade or prepared pasta
(about 9- by 13-inches each)
2 Eggs; beaten, for egg wash
1 Tbs Chopped parsley; for garnish
2 Tbs Parmesan cheese; for serving

Procedures:
In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is tender, about 5 minutes. Let cool.

In a small bowl, combine pecan mixture with pumpkin.

On a lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into ravioli.

Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on their freshness.

In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with Parmesan.

Serves: 2 person

Source: 55 Quick & Easy Pumpkin Recipes cookbook

Domino's Cinnastix

Ingredients:
1 package pizza dough (or your favorite recipe)
1/4 cup melted butter
1/2 cup sugar
2 teaspoons cinnamon

Icing:
1 pound powdered sugar
1 tablespoon milk
1 tablespoon melted butter
1/2 teaspoon vanilla

Procedures:
Preheat oven to 350 degrees F. Roll out pizza dough to a rectangle, roughly 10 by 12 inches, cut in half across the longest side, and then cut the other sides into 8th's. You should have 16 individual
pieces now. Place pieces onto a lightly greased baking sheet, and bake for approximately 15 minutes.

While the sticks are baking, make the icing by combining the powdered sugar, vanilla, milk, and 1 tablespoon of butter. You may need to add additional milk to thin down the icing. Set icing aside.

Combine the 1/2 cup sugar and 2 teaspoons cinnamon in a bowl, mix well. Melt the 1/4 cup butter and when the pizza dough is done brush with butter. Sprinkle over the cinnamon and sugar mixture over the freshly buttered sticks.

Source: The Secret Recipe Forum

Andrei's Chocolate Cookies

Ingredients:
3 3/4 cups chopped bittersweet chocolate, divided
6 tablespoons unsalted butter
6 tablespoons flour
2 teaspoons baking powder
1 teaspoon salt
5 eggs
1 3/4 cups sugar
3 tablespoons prepared espresso
1 teaspoon vanilla paste or extract

Procedures:
Using a double boiler, or in a bowl set over a pot of simmering water, combine 13/4 cups chopped chocolate with the butter and stir until melted. Set aside to cool. Meanwhile, in a small bowl, whisk
together the flour, baking powder and salt.

Using a stand mixer, or in a mixing bowl using an electric mixer, whip the eggs and sugar to the "ribbon" stage (the eggs will puff and lighten in color, and when the beater is removed, the beaten eggs and sugar form a slowly disappearing "ribbon" over the surface of the eggs in the bowl), 8 to 10 minutes.

Slowly add the espresso and vanilla, then the melted chocolate. Add the flour mixture and gently fold in the remaining 2 cups chopped chocolate.

Chill the mixture until it is firm enough to scoop, at least 1 hour.

Shortly before baking, heat the oven to 325 degrees. Scoop about 2 tablespoons worth of dough to form each cookie and place on a parchment-lined doubled baking sheet (the extra pan will help to keep the cookies from burning). Bake until the top of the cookie is crisp and shiny, about 20 minutes, rotating halfway through. The cookies will still be soft as they come out of the oven but will firm up as they cool.

Place the cookies, still on parchment, on a rack until fully cooled.

Makes: 36 Cookies