Choclate Filled Donuts

Ingredients

* electic mixer
* 1 1/2 cups of flour
* 1/4 cup of white sugar
* 1/4 teaspoon of salt
* 1 paket of yeast
* 2/3 of a cup of milk ( 120 degrees)
* 3  tablespoons of extra light tasting olive oil
* 2 egg yolks
* 11/2 teaspoon of vanilla extract
* Thermometer
* A extra 1/4 cup of flour


Instructions 

1.Put your flour, sugar, salt, and yeast in a bowl and beat them for 15 seconds.

2.Then add milk, oil, egg yolks, vanilla, and beat them all together for 2 minutes.

3.Next beat in your extra flour slowly. after knead your dough for 1 minute. put saran rap on it and let it sit for 15 minutes. put parchement paper on a baking sheet, then when your dough is done unwrap it and roll it out and use a cookie cutter,  knife, or a cup and make circles.

4. Put the circles on the parcement paper and cover them with a cloth, and put the tray under a lamp for 45 minutes.

5. Put melted choclate in a icing bag or a baggie and set aside. when the dough is done preheat the oven to 375 F and put them in the oven for 10 minutes, when they are done baking melt 1 Tablespoon of butter and put it on the top and the sides of the donuts and dip them in your topping ( cinnimon and sugar) then poke a hole in the side of te donut and squeeze your choclate in.

By Lady May age 11

Pancetta Pasta

Ingredients 

*Kosher salt 

*12 ounces gemli, fusilli, or spagetti

*1 head of escarole, roughly chopped

*1 tablespoon pine nuts

*2 table spoons extra-virgin olive oil, plus more for drizziling

*2 tablespoons of breadcrumbs 

*Freshly ground pepper

*1/4 pound of pancetta, cut into thin strips 

*2 cloves of garlic, pressed

*1 red jalapeno pepper, thinly slissed ( remove seeds for less heat... I diden't use them this time)

*2 tablespoons grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dent, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.

Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon of olive oil, the breadcrumbs, and salt and pepper to taste; cook untilgolden, about 2 minutes. transfer the mixture to a plate. wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.

Add the remaning 1 tablespoon of olive oil to the skillet, then add the garlic and jalapeno and cook until fragant, about 1 minute. Drain the pasta and escarole, reserving 1 cup of cooking water, and add to the skillet. Add half of the pancetta and toss, drizzeling in  enough pasta water to mostien. Season with salt and pepper.

Divide the pasta among bowls, top with the breabcrumbs mixture, remaning pancetta and the parmesan. Drizzle with olive oil.  

                                                                      By MJ Age 10