ITALIAN CHOCOLATE COOKIES MOSTACCIOLI RECIPES

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MOSTACCIOLI RECIPE | GIADA DE LAURENTIIS - FOOD NETWORK



Mostaccioli Recipe | Giada De Laurentiis - Food Network image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 2 hours 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 30 to 40 cookies

Number Of Ingredients 18

1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
Zest of 1/2 large lemon
Zest of 1/2 small orange
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup sugar
1/4 cup whole milk
2 tablespoons dark rum
1 large egg, at room temperature
1 1/2 cups semisweet chocolate chips (9 ounces), such as Ghirardelli
1/4 cup heavy cream

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
  • For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
  • In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
  • For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
  • Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.

CLASSIC BAKED MOSTACCIOLI RECIPE - TABLESPOON.COM



Classic Baked Mostaccioli Recipe - Tablespoon.com image

Baked mostaccioli, baked ziti, baked penne—whatever you call this easy dish, if it’s not a staple weeknight meal in your house, it should be. Get all the flavors of lasagna, minus the fuss, in this endlessly customizable pasta bake.

Provided by Wholefully

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

1 lb mild or hot Italian sausage
1 large onion, diced
4 cloves garlic, minced
1 pound mostaccioli pasta, cooked and drained
1 jar (25.5 oz) Muir Glen™ organic pasta sauce
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°F. In a large skillet over medium-high heat, brown the Italian sausage until cooked through, about 10 minutes. Add in the onion and garlic, and cook until just tender and translucent, about 3 minutes. Make sure to scrape up the browned bits on the bottom of the pan.
  • In a large mixing bowl, stir together the Italian sausage mixture, cooked pasta and pasta sauce until well combined.
  • Layer half of the pasta mixture into the bottom of a 9x13-inch baking dish and top with half of the mozzarella cheese and half of the Parmesan cheese. Spoon the remaining pasta mixture into the dish to form a second layer.
  • Top with remaining mozzarella and Parmesan cheeses. This double-decker layering approach means there will be plenty of cheesy flavor throughout the whole dish.
  • Bake in preheated oven for 15-20 minutes, or until the cheese is brown and bubbly. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts : Calories 570 , CarbohydrateContent 60 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 28 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1230 mg, SugarContent 6 g, TransFatContent 0 g

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MOSTACCIOLI RECIPE | GIADA DE LAURENTIIS - FOOD NETWORK
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Reviews 4.3
Total Time 2 hours 45 minutes
Category dessert
Cuisine italian
  • Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.
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