Red Velvet Crinkle Cookies


  • 2 cups all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • 1-1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 cup or 1 stick unsalted butter
  • 3/4 cups granulated sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 1 tbsp. red food coloring
  • 1/4 cup powdered sugar


  • Preheat oven to 325° and line baking sheets with parchment paper
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt
  • In another large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time and beat after each addition then add vanilla and red food coloring
  • Add dry ingredients and mix until just combined
  • Roll about 1 tablespoon dough into a ball, then roll ball in powdered sugar. Repeat with remaining dough then reroll in powdered sugar again
  • Arrange balls about 1″ apart on prepared baking sheets and bake until cookies have flattened and set in the middle
  • Bake 10 -12 minutes
  • Let cookies cool on tray for 5 minutes, then transfer to wire rack to let cool completely

Butternut Squash Strada


  • 3 lbs. butternut squash (peeled, seeded & cut into 1/2″ dice)
  • 3 leeks (white and green parts only)
  • 6 large eggs
  • 2.5 cups half-and-half
  • 4 oz. thinly sliced prosciutto (optional)
  • 6 oz. baguette (cut into 1″ cubes)
  • 1/4 cup parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp finely chopped thyme
  • 1 tbsp unsalted butter, salt & pepper


  • Preheat oven to 375° and butter a 9″ x 13″ baking dish. In a large bowl toss butternut squash with 1 tbsp of olive oil and thyme. Season with salt and pepper. Spread squash on a baking sheet in a single layer and roast for 25 minutes or until tender, tossing one halfway. Let cool.
  • Meanwhile, in a medium skillet, melt butter in 1 tbsp olive oil. Add leeks and season with salt and pepper. Cook over moderate heat, stirring until tender, about 15 minutes. Let cool slightly.
  • In a large bowl, beat eggs with half and half, cheese, 1 tsp salt, 1/2 tsp pepper. Stir in bread and let stand for 10 minutes. Fold in squash and prosciutto. Transfer mixture to prepared baking dish and bake at 375° for 45 minutes or until lightly golden on top. Let stand for 10 minutes before serving.