There’s a cookie shop near our house that makes a cookie called the Mackle-s’more. It’s a S’more cookie named after Macklemore in case you didn’t get the pun. At my son’s school they do a research project on a famous Washingtonian at the end of fourth grade. My son chose Macklemore. As a complete over achiever, that mean I had to make my own version of these Macklemore inspired cookies. They are ridiculously good. I can’t even tell you how much I love them.

I learned a few tricks when making them so yours will be prettier than mine. First, wait at least five minutes from bringing the cookies out of the oven to putting the chocolate on top. Otherwise you get a puddle of melted chocolate and it definitely isn’t as cute. Second, I usually just scoop the cookie dough and let it do it’s thing. That’s not possible with the marshmallows. It’s best to roll the dough a little and try to shove the marshmallows into the center. Lastly, the better the chocolate, the butter the cookie. I highly recommend something dark. I ran out when I was making mine since I didn’t plan on making two batches so I ended up with a little Hershey’s in the mix.

S’mores Cookies

Makes 24

1 cup butter

1 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup mini marshmallows (lightly packed)

1 box graham crackers

2 bars chocolate broken into 24 squares

STEP 1

Preheat oven to 350 degrees. Cream together butter and both sugars until lightened in color.

STEP 2

Add eggs and vanilla. Beat until fluffy.

STEP 3

Add together flour, baking soda, and baking powder. Blend them before adding to the butter mixture. Just barely mix then add the marshmallows.

STEP 4

Lay out half of a graham cracker on the baking sheet. Top with a scoop of cookie dough. Use your hands to form a ball - tucking the marshmallow into the center of the cookie as much as possible. Bake 10-12 minutes.

STEP 5

Remove from the oven and immediately transfer to a baking rack. Let cool five to eight minutes and then press a square of chocolate on top. Serve once the chocolate has re-hardened.

Here he is - my own Macklemore.

---

This is my ultimate summer dinner. It’s light and refreshing and cooks in no time at all. But best of all - it has clams! I adore clams. If you don’t have easy access to a beach full of them (we don’t - our beach does not have great clams) you can order them online. I buy from Hama Hama regularly.

Let me know what you think of it! And share your photos - tag me so I can see @ali.hedin. I can’t wait to see what you make.

Spaghetti with clams

Serves 4

1 pound spaghetti noodles

2 tablespoons olive oil

2 tablespoons butter

2 large shallots, roughly chopped

1 teaspoon red pepper flakes

1 cup white wine

2 pounds manila clams

1 lemon, zested and juiced

½ cup chopped parsley

STEP 1

Cook spaghetti noodles in a large pot and save 1 cup of pasta water after draining.

STEP 2

In a large skillet, heat oil and butter over medium heat.  Cook shallots and red pepper flakes until tender. 

STEP 3

Pour in wine, lemon zest & juice. Season with salt and pepper, and add clams.  Cover with a tight fitting lid and leave alone for 5 minutes or until most of the clams have opened.  Stir gently.  Any clams that haven’t opened should be discarded. 

STEP 4

Add cooked spaghetti to the clams and toss.  Pour in reserved pasta water ¼ cup at a time – you may not need all of the pasta water.  When the pasta does not seem dry, stop adding water.  Serve hot with chopped parsley.

---

This time of year we are racing from one baseball game to another meeting to something else and next thing you know, you’re scrambling for dinner at 9pm and everyone eats cereal. This sandwich is a fab solution. All you need is about 30 minutes BEFORE everything starts. Then wrap it up and take it with you to the baseball game. You’ll look like a rock star. You’ll be fed and happy. And - most importantly - you won’t have to have cereal again tonight.

Steak Sandwich with Caramelized Onions

Serves 4

2 lbs flank steak

2 red onions, sliced

2 tbs red wine vinegar

2 cups spinach

16 oz ricotta cheese

¼ cup parsley, chopped

¼ cup fresh thyme, chopped

2 tbs chives, chopped

2 tbs olive oil

¼ cup butter

5 cloves garlic

1 loaf crusty bread

STEP 1

Preheat broiler to 500 degrees.  Cut bread in half and toast in the oven, quickly, until golden brown.  Rub each side of the toasted bread with a clove of garlic.  Set aside.

STEP 2

Grate the remaining cloves of garlic onto the top of the steak and rub over the top evenly.  Sprinkle with salt and pepper. Place steak in the oven and cook 5 minutes.  Flip steak over and cook an additional 2-3 minutes until internal temperature reaches 160 degrees.  Remove from oven and let rest 10 minutes.

STEP 3

Melt butter in a large skillet over medium-low heat and slowly cook onions with red wine vinegar until tender and lightly browned. 

STEP 4

In a small bowl, mix together ricotta, herbs, and olive oil.  Spread over each side of the bread.

STEP 5

Pile spinach on top of one side of the bread.  Slice steak and lay on top of spinach.  Add the onions to the top and cover with the other side of the bread loaf. 

---

Deviled eggs, deviled eggs, every one loves deviled eggs. There are a million ways to make them, and none of them are wrong - but sometimes people add ingredients that just don’t belong. The secret is in boiling the eggs just so - cold water over eggs and bring to a boil real slow. Then turn the heat off and let sit for 10 minutes. Drain and cover with cold water and ice until it’s cooled off enough you can peel the eggs well. Rinse them in cold water to remove left over shell. Smash together with equal parts yolk and mayonaisse - a dash of pickle juice makes them amaze. Pipe it back into the white and top with paprika. It’s a traditional deviled egg that’s hard to beat - a.

Simple Deviled Eggs

6 eggs, hardboiled

1/4 cup mayonaisse

1 tbs pickle juice

salt & pepper

paprika

STEP 1

Pop eggs into a pan and cover with water. Bring to a boil. Then turn off the heat. Let rest 10 minutes.

STEP 2

Drain boiling water and cover eggs with ice and very cold water. Peel the eggs.

STEP 3

Slice the eggs in half and pop out the yolk. Save the white on a plate - and clean them up so they don’t have tiny bits of yolk on them.

STEP 4

Mash together egg yolks, mayonaisse, and pickle juice. Season with salt and pepper.

STEP 5

Pipe the yolk mixture back into the whites and sprinkle the tops with paprika.

---

Tots are the absolute, hands down best. This St. Patrick’s Day I put them to the test. First cook the tots until they’re super crispy, pulling them early is super risky. Once they come out toasty and hot, top them quick and top them a lot - with pastrami, sauerkraut, and swiss. Then back on broil until they are *chef’s kiss.* While still warm, drizzle 1000 island on top. Eat with a fork until they’re gone - you can’t stop!

Reuben Tots

1 lb tater tots

1/4 lb sliced pastrami

4 slices swiss cheese

1/2 cup sauerkraut

1000 Island Dressing

STEP 1

Toast the tots until they are extra crispy. I cook them on 450 for at least 40 minutes. But don’t burn them!

STEP 2

Turn the oven onto broil and let it warm up. Pile the hot tots into the center of the pan and top with meat, cheese and sauerkraut. Pop in the broiler and watch it closely! Pull them out then the cheese is bubbly.

STEP 3

Top with 1000 Island Dressing and eat immediately! Chances are you’ll need a fork.

---

Will your family only eat trees and not broccoli butts? I’ve turned them into a soup that’s good for your guts. Cooked down with onion, garlic and broth - then blended with spinach to a smooth froth. I top mine with pepper and parmesan cheese. It’s super good for you and done in a breeze.

Green Detox Soup

Serves 4

1 onion, chopped

2 cloves garlic

2 cups broccoli butts, chopped

2 cups broth

3 cups spinach

salt to taste

In a large stock pot, cook together garlic, onion and broccoli butts until slightly browned. Add stock and bring to a boil. Cook 3-5 minutes until the broccoli butts are just tender. Season with salt. Pour into the blender and blend together with spinach. Eat immediately topped with fresh ground pepper.

---

This eggplant pasta is the perfect way to feed vegetarians or for Meatless Monday. The eggplant is grilled, which gives it nice char and everything else I buy in a jar. You can make your own pesto, if you choose - I just like when things are ready to use. Boil the pasta and toss it all in. You’re only 15 minutes from din-din!

Eggplant Pesto

With sundried tomatoes

Serves 4

1 large eggplant, sliced into 8 rounds

1 ¼ cup olive oil

1/2 lb noodles

1/2 cup pesto

1 cup sun dried tomatoes in oil

1/2 cup chopped kalamata olives

½ cup parmesan cheese

STEP 1

Bring a large pot of water to a boil.  Toss eggplant with ¼ cup olive oil and 1 tsp salt.  Let rest

STEP 2

Grill eggplant on the grill or in a grill pan.  Cook until eggplant is soft.

STEP 3

Toss cooked noodles with pesto, chopped eggplant, olives and sundried tomatoes.

STEP 4

Serve with parmesan cheese and fresh basil

---

I have been making a type of chocolate cookies that my kids love. Last year I decided to amp things up and added candy canes to the mix. It was a hit. These cookies were such a success I’m making them again this year. The only secret I learned is that the don’t keep well. You need to eat them within one week - or freeze them. That shouldn’t be a problem if you’re in the right company!

Chocolate Peppermint Cookies

Makes 2 dozen

1 ¼ cup room temperature butter

2 cups sugar

1 tbs vanilla

2 eggs

¾ cup cocoa powder

2 cups flour

1 tsp baking soda

½ tsp salt

½ tsp cream of tartar

¼ cup crushed candy canes

STEP 1

Preheat oven to 350 degrees.  In a bowl of a stand mixer, blend butter and sugar until creamy.  

STEP 2

Add egg, vanilla and cocoa powder.  Slowly whisk and combine completely until the mixture is fluffy.  

STEP 3

In a separate bowl, blend flour, baking soda, salt and cream of tartar.  Add the flour mixture to the chocolate mixture and stir to just combine. 

STEP 4

Add the candy canes!  Stir them in completely.  

STEP 5

Scoop cookie dough onto a baking sheet leaving at least 3 inches between each cookie.  Bake 8-10 minutes.  Let rest on the baking sheet 5 minutes (or so) before moving them to a cooling rack.

Serve immediately or keep in an airtight container for up to a week.  These freeze nicely too!

---

I think most of us cook a turkey for the left overs. I know I do! I’m not a huge fan of regular turkey dinner, but post turkey dinner - picking on the bird, mashed potato patties with an egg on top - that’s the best part.

This chowder is a great use of the left over turkey meat. I use all new vegetables to make it, but if you roasted potatoes, you can throw those in instead of chopping up new ones! And don’t forget the extra sage - it makes a world of difference.

Turkey Chowder

serves 4

2 carrots, chopped

3 stalks of celery, chopped

1 small onion, chopped

1 clove garlic

2 cups chopped russet potatoes

6 cups chicken stock (or turkey stock)

4 sprigs sage leaves

4 cups turkey meat

STEP 1

In a large stock pot, cook down onion, carrot and celery with garlic until tender. Season with salt and pepper.

STEP 2

Add the chopped potatoes and cook another 3-5 minutes to soften the potatoes. Add the stock and sage leaves. Bring to a boil.

STEP 3

Reduce the heat and stir regularly until the potatoes are tender and falling apart. Add the turkey, stir, and simmer low until the turkey is warmed through. Taste and season with salt and pepper as needed.

STEP 4

Serve hot with left over Thanksgiving rolls!

---

Turkey is not my favorite food. I actually never choose it and if Thanksgiving is mine to cook, then turkey is not on the menu. But my daughter likes it - or at least the idea of the tradition of Thanksgiving turkey. So every year I cook a turkey breast. My daughter loves it. AND cooking the breast is a great choice because it can’t dry out as easily. So all of the draw backs of turkey are mitigated when cooking is confined to the best part of the bird. It’s also great because a turkey breast cooks loads faster than a whole bird so you can easily cook it on a weeknight.

Rosemary Roasted Turkey Breast 

with cranberry couscous

Serves 4

½ cup Butter, room temperature

2 tbs fresh rosemary leaves

4 lb bone in Turkey breast

2 tbs Dijon mustard

1 sliced onion

2 tbs olive oil

2 cups chicken stock

2 cups couscous

1 cup dried cranberries

4 sprigs fresh thyme

¼ cup olive oil

2 tbs champagne vinegar

salt & pepper

STEP 1 

Preheat oven to 450 degrees.  Soften butter and combine with rosemary, salt, pepper, and Dijon.  

STEP 2

Rub butter mixture over the turkey breast.

STEP 3

Sear turkey in a pan, butter side down, until the skin is brown and crispy.  Pop turkey into the oven and bake until thermometer reads 160 degrees.  Let rest 10 minutes before cutting.

STEP 4

In a stock pan, brown onions in 2 tbs olive oil until soft.  

STEP 5

Add 2 cups chicken stock to the onions and bring to a boil.  Remove from heat

STEP 6

Stir couscous, cranberries and thyme into the couscous. Cover and let rest five minutes.

STEP 7

When couscous has absorbed all of the liquid, fluff with a fork, toss with olive oil and vinegar.  Serve with sliced turkey.

---