Rosemary Flatbread

Serves 4

• 1 loaf frozen store-bought bread dough, thawed (or your favorite homemade white or wheat bread dough)
• 3 tablespoons extra virgin olive oil, divided
• 1 sprig fresh rosemary, needles pulled from stem
• 4 tablespoons finely grated Parmesan cheese, divided
• 1 teaspoon red pepper flakes
• ¼ teaspoon coarse kosher salt

1. Cut loaf in half and let each half come to room temperature in a warm draft free place for one hour. Press the dough out into an 8X10 rectangle using a rolling pin on a floured surface and let sit for ten minutes to relax. Do this two more times, covering each time it rests. Repeat for the other half so that they are both resting together.
2. Preheat oven to 425 degrees and place rack in center. If cooking both halves together, place two racks spaced evenly in center of oven.
3. Place dough on a parchment lined cookie sheet(s) .With your fingertips make indents all over the rolled out dough. Brush with half the oil and sprinkle the rosemary, half the cheese, pepper flakes and salt all over the top, right to edges.
4. Bake for 20-25 minutes until browned. Remove from oven and drizzle the remaining oil and Parmesan cheese. Sprinkle with additional salt only if needed. Cut into 6 to 8 pieces and serve.

French Onion Cheese Bread

Makes 8 halves

• 3 tablespoons butter
• 3 onions, peeled and thinly sliced
• 2 cloves garlic, chopped
• 3 sprigs fresh thyme, leaves only
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon white balsamic vinegar
• 4 French rolls, split in half
• 2 cups Gruyère or Fontina cheese, shredded

1. Melt butter in a large saucepan over medium heat. Add onions, garlic and thyme leaves and cook for 10 minutes, stirring occasionally. Lower heat to medium low, cover and cook for 1 hour, stirring occasionally.
2. Add sugar, kosher salt and pepper and cook for 10 minutes.
3. Add balsamic vinegar and cook for another 10 minutes or until onions are caramelized.
4. Preheat oven to 400°F.
5. Place bread halves on a baking sheet, cut side up. Sprinkle evenly with shredded cheese then spoon caramelized onion on top.
6. Bake for 10-15 minutes or until cheese has melted and bread turns golden brown.
7. Cut into pieces and serve immediately. Garnish with extra thyme leaves if desired.

Hot Cocoa Pudding

Serves 3

• ½ cup sugar
• 3 tablespoons cornstarch
• ½ teaspoon salt (I used kosher salt)
• 4 (0.71 ounce, each) envelopes of hot cocoa mix, I used ones with mini marshmallows inside
• 4 egg yolks
• 3 cups whole milk
• ½ cup unsalted cold butter, cut into pieces
• 1 teaspoon vanilla
• 1 (4.25 ounces) large chocolate candy bar

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1/4 cup powdered sugar

1. In a heavy large sauce pan, whisk together the sugar, cornstarch, hot cocoa mix, and salt.
2. Put on medium-high heat.
3. Immediately add and whisk the milk and yolks (while burner is heating up).
4. Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
5. Once it starts to thicken and bubble, turn off burner and take the pan off the heat.
6. Add the vanilla, pieces of candy bar, and cold butter pieces– while you are still stirring with your whisk.
7. Once the butter and chocolate has melted, put into a bowl and cover with plastic wrap on the surface of the pudding to prevent a skin forming.
8. Make sure the wrap is touching the pudding on the top.
9. Refrigerator until cooled (about 2-4 hours) or over night.

Whipped Cream Topping

1. Mix with a hand mixer the heavy cream, vanilla, and powder sugar on low speed. Once everything is combined and starting to thicken, turn up the speed until you have peaks in the cream.
2. Put a dollop on top of the pudding and garnish with shaved chocolate bar pieces.