Soulmates Cooking

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Soulmates Cooking

Soulmates Cooking -- sharing our love of food The Soulmates Cooking team has had a lifelong passion for cooking and entertaining. Happy Cooking!

The husband and wife team of 25-plus years released their first cookbook in 2022. The team is looking forward to collaborating with you, sharing recipes from the cookbook, new culinary creations, cooking tips and ideas. The Soulmates Cooking ebook will be available for Apple and Android devices in February 2023.

10/27/2026

Before you reach for the cheese and crackers… this salami is dessert.

Rich dark chocolate, shortbread, and toasted hazelnuts, rolled and dusted with confectioners’ sugar. Have leftover Halloween candy? Swap some chopped candy in for part of the cookies or nuts.

100 g Dark Chocolate (60–70%), Finely Chopped
2 Tbsp Unsalted Butter
2 Tbsp Heavy Cream
45 g Shortbread Cookies
20 g Toasted Hazelnuts, Cooled and Chopped
½ tsp Vanilla Extract
1 Small Pinch Salt
Confectioners’ Sugar, for Coating

Break the shortbread into mostly ¼-inch pieces. Avoid crushing it into fine crumbs. Chop the toasted hazelnuts into small pieces.

Combine the chocolate, butter, and cream in a heatproof bowl set over barely simmering water. Keep the bottom of the bowl above the water. Stir gently until melted and smooth. Remove from the heat and stir in the vanilla and salt.

Fold in the shortbread and hazelnuts until evenly coated and distributed. Refrigerate for approximately 40 minutes, checking and stirring periodically, until the mixture holds a mound and feels like soft fudge.

Lay a sheet of plastic wrap about 14–16 inches long flat on the counter. Spoon the mixture across the center in a compact strip, parallel to the counter’s edge. Leave several inches of empty wrap at both ends.

Bring the edge closest to you over the chocolate. Gently press and tuck the mixture into a cylinder. Keep the plastic on the outside of the log as you roll it away from you into the remaining wrap.

Twist both ends until snug. Gently roll back and forth on the counter to even out the thickness, shaping a log approximately 4–6 inches long. Place on a towel to avoid mishaping and refrigerate for at least 4 hours.

Unwrap and dust generously with confectioners’ sugar, rubbing it lightly over the surface for an even coating. Let stand at room temperature for 10–15 minutes before slicing, or until firm but easy to cut.

Using a sharp, thin-bladed knife, cut into approximately ⅜-inch slices.

10/18/2026

If you can roll a rope with Play-Doh, you can make homemade pici pasta! Just fine semolina flour and water! No eggs, no pasta machine, and no need for perfectly shaped noodles.

We’re serving ours with a rich guanciale pomodoro, a dollop of creamy ricotta, and fresh basil.

Pasta
300g Fine Semolina Flour
160g Warm water
Semolina for dusting

Sauce
4 oz Guanciale Diced
4 Garlic cloves Sliced
1½ Tbsp Tomato Paste
½ cup Dry White W**e
Pinch Red Pepper Flakes
1 can (28 oz) San Marzano tomatoes, Hand-Crushed
Fresh Basil Leaves
Salt and Black Pepper to Taste

Finishing
Ricotta cheese
Grated Pecorino Romano
Olive oil

Instructions
1. Dough: Mound semolina on a surface, form a well, and pour in warm water. Mix into a shaggy dough. Knead 8–10 mins until smooth and firm. Wrap and rest for 30 mins.

2. Shape: Flatten dough to ½” thick and slice into thin strips. Roll each strip from the center out into long, ⅛”-thick strands. Dust with semolina to prevent sticking.

3. Guanciale: Crisp guanciale in a pan over medium-low heat. Set aside ⅓ for garnish, leaving ~2 tbsp rendered fat in the pan.

4. Sauce: Sauté sliced garlic and red pepper flakes in the fat for 1–2 mins. Stir in tomato paste and cook 1 min. Deglaze with w**e and reduce. Add crushed tomatoes, salt and pepper if needed, and simmer 20 mins. Stir in fresh basil.

5. Cook & Serve: Boil pici in salted water for ~2½–4 mins until al dente. Reserve 1 cup pasta water. Toss pasta in sauce with Pecorino and pasta water until glossy. Top with ricotta, crispy guanciale, basil, and olive oil.

10/15/2026

Who doesn’t need a great brownie recipe? Espresso powder deepens the chocolate flavor, and Ghirardelli chocolate chips make every bite rich, gooey, and fudgy.

¾ cup All-Purpose Flour (GF Optional)
2 cups Granulated Sugar
⅔ cup Cocoa Powder
¾ cup Semi-Sweet Chocolate Chips
½ tsp Table Salt
2 Large Eggs
½ cup melted butter
2 Tbsp Water
1 ½ tsp Vanilla Extract
1 Tbsp instant espresso powder

Preheat the oven to 325 degrees. Spray an 8x8 baking dish with nonstick cooking spray.

Combine the flour, sugar, cocoa powder, espresso powder and salt in a mixing bowl. Mix all dry ingredients together.

Whisk together the eggs, melted butter, water and vanilla for 2-3 minutes on medium speed.

Add in the dry ingredients and whisk for an additional minute. Scrape down the sides of the bowl half way through. Fold in the chocolate chips and any other ingredients you would like.

Pour the mixture in the pan and bake on the middle rack of the oven for about 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs, but no wet batter. Cool completely before slicing.

10/03/2026

Why is it called Invisible Apple Cake?

This French dessert is made with layers and layers of apples sliced almost paper-thin, with just enough batter to hold everything together. As it bakes, the apples soften and the batter settles between the layers until it practically disappears hence invisible apple cake.

The result is somewhere between an apple cake and a custard. Everyone in our house loved it!

We used Honeycrisp and Granny Smith, browned butter, a touch of cinnamon, and made ours gluten-free so I could enjoy it too. We hope you enjoy the recipe.

2 Large Honeycrisp + 2 Large Granny Smith Apples (~2 lbs), Peeled and Cored
1 Tbsp Fresh Lemon Juice
3 Large Eggs
⅓ cup Granulated Sugar
1 tsp Vanilla Extract
½ tsp Ground Cinnamon
½ tsp Kosher Salt
4 Tbsp Unsalted Butter
¾ cup Whole Milk
½ cup AP or GF Flour
1 tsp Baking Powder
Confectioners’ Sugar, for Finishing

Preheat oven to 350°F. Butter an 8½-9 x 4½-5-inch loaf pan and line with a parchment paper sling.

Melt butter in a saucepan over medium heat until golden brown and nutty. Set aside to cool slightly.

Slice apple halves paper-thin using a mandoline. Toss gently with lemon juice.

Whisk eggs and granulated sugar until slightly lightened, then add vanilla, cinnamon, and salt.

Slowly whisk in the browned butter, whole milk, flour, and baking powder until smooth.

Fold sliced apples into the batter until coated.

Transfer apples to the prepared loaf pan a handful at a time, pressing flat to compact layers and eliminate air pockets. Pour remaining batter on top.

Bake at 350°F for ~65 minutes until a probe passes through the center with no resistance.

Cool in the pan for 30 minutes, then use the parchment sling to transfer to a wire rack.

Refrigerate for several hours or overnight for the cleanest slices. Dust with confectioners’ sugar before serving.

09/27/2026

Homemade waffle cones!

We made these smaller gluten-free waffle cones from scratch, filled them with a few fresh blueberries and our lemon ricotta cream, then finished them with strawberries, raspberries, chocolate chips, lemon zest and powdered sugar.

The cones are crisp, buttery, lightly caramelized, and just sweet enough to balance the creamy lemon filling.

2 Large Egg Whites
½ cup Granulated Sugar
1 Tbsp Light Brown Sugar, Packed
⅓ cup Gluten-Free 1-to-1 Baking Flour
¼ tsp Kosher Salt
3 Tbsp Unsalted Butter, Melted and Cooled Slightly
2 Tbsp Whole Milk
1½ tsp Vanilla Extract

Preheat the Waffle Cone Iron

In a medium mixing bowl, whisk the egg whites, granulated sugar, and light brown sugar until fully combined and slightly foamy.

Add the melted butter, whole milk, and vanilla extract. Whisk until smooth.

Add the flour and kosher salt. Whisk until completely combined and smooth. Let the batter rest for 10 minutes to allow the flour to hydrate.

The batter should be loose and easily spreadable but not watery.

Place a small amount of batter in the center of the preheated waffle cone iron. Close the iron and cook until the waffle is evenly golden brown.

For smaller cones, use only enough batter to create a small round in the center of the iron rather than filling the entire cooking surface.

Immediately remove the hot waffle from the iron and place it onto the bottom third of the cone roller.

Working quickly while the waffle is still warm, roll it tightly around the form, overlapping the edges slightly and forming a closed point at the bottom.

Hold briefly until the waffle begins to firm and retains its shape. Carefully slide the cone from the roller.

Place on a cooling rack. The cone will become crisp and firm as it cools.

Repeat with the remaining batter.

We filled our cones with ricotta cream and fresh fruit. Here is our lemon ricotta cream recipe.

1½ cups Whole Milk Ricotta, Well Drained
3 Tbsp Confectioners’ Sugar
1 Tbsp Honey
1 tsp Vanilla Extract
1 tsp Lemon Zest
Pinch Kosher Salt

09/20/2026

Homemade Busiate with Fresh Tomato Basil Pesto! Nothing beats handmade pasta from scratch.

Ingredients:
Dough: 300g fine semolina, 160g warm water
Pesto: 2 cups cherry tomatoes, ½ cup pine nuts, 1 packed cup basil, 2 garlic cloves, ½ cup Pecorino cheese, 6 tbsp extra virgin olive oil, salt and pepper
To Finish: Extra Pecorino, fresh basil, extra virgin olive oil

Quick Steps:
Dough: Mix semolina and warm water, knead for 8–10 minutes until smooth, and rest for 30 minutes. Roll into ropes, then wrap around a rod or chopstick to form busiate corkscrews.

Pesto: Lightly toast pine nuts. Pulse pine nuts and garlic in a food processor, add tomatoes and basil, then pulse with Pecorino, olive oil, salt, and pepper.

Cook & Toss: Boil busiate for 2–3 minutes. Toss with pesto and a splash of reserved pasta water until well coated. Top with Pecorino, basil, and a drizzle of olive oil.

09/07/2026

Crab Gravy is a must every year! Served with pasta and lots of napkins! 😀

1½ lbs Spaghetti
1 dz Cleaned Raw Blue Crabs, Split in Half, Claws and Bodies Separated
6 Garlic Cloves Minced
2 Shallots Minced
2, 28 oz Cans Tomato Puree
2, 28 oz Cans Whole Tomatoes Hand Crushed
1, 6 oz Can Tomato Paste Loosened with Warm Water
1 cup White W**e
½ cup Fresh Italian Parsley Minced
10-12 Fresh Basil Leaves
3 Tbsp Extra Virgin Olive OIl
Kosher Salt, Black Pepper, Dried Oregano and Old Bay Seasoning to Taste

Place a large pot on medium heat. Heat the olive oil and sweat the garlic until fragrant. Add the shallots and cook for a few minutes. Add the crab bodies and cook for 3-5 minutes, stirring frequently. Add the white w**e and cook for a few minutes.

Season with kosher salt, black pepper, dried oregano and Old Bay Seasoning.

Add the tomato puree, hand crushed whole tomatoes and the tomato paste. Add the fresh parsley.

Add the crab claws to the sauce. Bring the sauce to a light simmer, stirring occasionally. Reduce the heat to maintain a light simmer for at least 2 hours.

Break apart the fresh basil and fold into the crab gravy. Serve over spaghetti.

Address

Newtown, PA
18940

Website

https://linktr.ee/soulmatescooking

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