Why get take out when you can make it yourself? I swear, you won’t be able to tell the difference between this and the Chinese joint down the street. It’s that good.

Beef and Broccoli

Makes 3-4 servings.

Ingredients
For marinade: 1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
3/4 pound lean beef

1 1/4 cups oil, or as needed

2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Directions
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, soy, and water in a small bowl and set aside. in another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes). Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

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A quick and delicious pasta. And unlike many carbonara recipes, this one is not too rich. It’s light and delicious and full of flavor.

Pasta Alla Carbonara

Makes 4 servings. Recipe from Epicurious.

Ingredients
5 oz bacon or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb pasta (any kind would work)
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 cup frozen peas, thawed and lightly steamed

Directions
Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture and peas, tossing to combine. Serve immediately.

Cooks’ note:
The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

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As good as the Mocha Buttercream Cake is, I can’t enjoy it, as it is chock full of dairy in all its creamy and buttery forms. So, in addition to the massive three layer cake we made this week, I baked myself this beautiful bundt, which can be made completely dairy free. The glaze wasn’t part of the original recipe, I added that myself, and used a soy creamer with ghirardelli dark chocolate chips. Again, dairy free. And wouldn’t you know, this was one of the best cakes I have ever eaten. Moist, chocolaty, and almost brownie-like. Mmmmm. Just be sure you grease and flour the bundt pan REALLY well, or you’ll end up with a crumby mess stuck to the pan. Not that it would be any less delicious still stuck to the pan… :)

Featherlight Chocolate Cake

Makes 10-12 servings. Recipe from Food Network.

Ingredients
1 1/2 sticks unsalted butter or margarine
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour
1/2 cup good-quality cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice water
5oz semisweet/dark chocolate
1/2 cup heavy cream or soy creamer
1 teaspoon vanilla

Directions
Preheat to 350 degrees F. Butter and flour a bundt pan or tube pan.

Cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.

In another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt. Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.

Let cool in the pan on a rack, then carefully turn the cake out.

For glaze, combine cream and semisweet chocolate in small saucepan. Heat over low heat or in double boiler until chocolate is melted. Add more cream if glaze is too thick. Stir in vanilla. Drizzle over top of cake and serve.

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The. World’s. Greatest. Cookies. Period. I mean, chocolate chips, peanut butter, oatmeal? Can it get any better than that? Didn’t think so. The secret ingredient in these yummy cookies is definitely the honey. It keeps the cookies moist and sweet. I recommend doubling this recipe, as these cookies won’t last long! :)

Peanut Butter & Oatmeal Chippers

Makes 2 dozen cookies.

Ingredients
1 1/2 cups all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned chunky peanut butter
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter or margarine, room temperature
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
5 oz. semisweet chocolate chips

Directions
Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.

Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

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If you want a delicious cake, this is it. We made a massive one of these for my sister’s graduation this past week, did 4x the recipe. Enough cake for you? If you’re not a coffee lover, you can leave out the espresso in the cake and the frosting, though you’ll be missing out on one of the best parts of this cake. :)

Mocha Buttercream Cake

Makes 1 9-inch layer cake.

Ingredients
1 1/2 cups sugar
1 cup buttermilk
2 cups flour
2 teaspoons baking soda
dash salt
1/2 cup margarine
2 eggs
1 cup hot water
1/2 cup cocoa powder
2 teaspoon vanilla
1/4 cup cocoa powder
3 1/3 cups powdered sugar
3/4 cup butter
1/4 teaspoon salt
6 tablespoons coffee
1 teaspoon vanilla
12 oz semisweet chocolate
1 cup whipping cream
1 teaspoon vanilla

Directions
Preheat oven to 350ËšF.

Cream together sugar and margarine. Add eggs, cocoa, milk, and flour. Mix baking soda and hot water; add to mixture. Add salt, then vanilla. Grease and flour two 9 inch cake pans. Pour mixture in pans. Bake for 20-30 minutes. Remove from oven. Cool on rack for ten minutes then remove from pans.

For filling, sift together powdered sugar, cocoa. Cream butter and add to sugar mixture slowly. Add salt, and coffee. Beat 2 minutes. When cool, add vanilla and mix.

To assemble, split cake layers and spread buttercream filling between layers. Save extra for optional decoration on top of chocolate frosting.

For frosting, melt chocolate in double boiler with whipping cream and vanilla. Whisk until melted and smotth. Remove from heat. Spread over cake.

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