Chocolate Crinkles

1¼ cups all-purpose flour, spooned and leveled
¾ cup unsweetened cocoa powder (preferably Dutch process)
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
¼ cup confectioners’ sugar

Directions

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

       

Parmesan Chicken

What You'll Need:

• 1/3 cup Italian-seasoned bread crumbs
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 boneless, skinless chicken breasts
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 1 1/2 cups pasta sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

What To Do:

1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine bread crumbs, flour, salt, and cayenne pepper; set aside.
    
2. Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture.
    
3. In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.
    
4. Place chicken in a single layer in baking dish. Top evenly with pasta sauce and cheeses.
    
5. Bake 10 minutes, or until cheese is melted.

Read more at http://www.mrfood.com/Chicken/Chicken-Parmesan-for-Two-5902#pWEUXc3P7590BU1l.99

Pizza Stuffed Squash

What You'll Need:

• 1 spaghetti squash, cut in half and seeds removed
• 2 teaspoons olive oil, divided
• 1 1/2 teaspoon garlic powder, divided
• 1/4 teaspoon black pepper
• 1/4 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 cup fresh mushrooms, sliced
• 1/2 cup pizza sauce (whole30 approved)
• 1/4 cup low-fat shredded mozzarella cheese
• 6 slices pepperoni (whole30 approved)

What To Do:

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. Brush the inside of each squash with 1/2 teaspoon of olive oil. Sprinkle with 1/2 teaspoon of garlic powder and black pepper. Place the squash cut-side-down on baking sheet. Bake for 45 minutes.
3. Meanwhile, in a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, bell pepper, mushrooms, and remaining garlic, and cook for 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in pizza sauce.
4. Spoon the mixture evenly into the cavity of the squash. Sprinkle with cheese, then top with pepperoni. Bake for 8 to 10 minutes, or until heated through.

Chocolate Mousse

Crust

2 1/2 cup chocolate chocolate chip cookies
2 1/2 cup nilla wafers
1 1/2 stick butter, melted

Press into springform pan and chill

Mousse

18 oz. semi sweet chocolate chips
1 1/2 squares Baker's unsweetened chocolate
3 whole eggs
6 separated eggs
1 tsp. vanilla
3 3/4 cup heavy whipping cream

Meal all chocolate and then remove from heat and let cool slightly so eggs won't cook when they are added. Beat in 3 whole eggs,  then beat in 6 egg yoke, one at a time. Add vanilla

In a separate bowl, beat egg whites until they form a peak. Then fold into chocolate mixture. Whip 3 cups heavy cream and fold into chocolate mixture. Spoon into springform pan and chill. Top with 3/4 cup of whipped cream if desired before serving.