Browned Butter Toffee Chocolate Chip Cookies

 

Ingredients 

• ▢ 2 sticks (227 grams) unsalted butter
• ▢ 1/2 (100 grams) cup granulated sugar
• ▢ 1 cup (200 grams) lightly packed dark brown sugar
• ▢ 1 1/2 cups (190 grams) all-purpose flour
• ▢ 1 cup (127 grams) bread flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1 teaspoon fine sea salt
• ▢ 1 teaspoon instant espresso powder, optional
• ▢ 2 large eggs plus 1 egg yolk, at room temperature
• ▢ 2 teaspoons vanilla
• ▢ 10 ounces (283 grams) semisweet chocolate, chopped
• ▢ 1 cup homemade toffee bits, or Heath brand
• ▢ Flaky sea salt, for finishing
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Instructions

1. In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!

2. Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
3. In a medium bowl, combine the flours, baking soda, baking powder, salt, and espresso powder.
4. To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours
5. Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour.
6. Preheat the oven to 350ºF. Line baking sheets with parchment paper.
7. Divide the dough into 3-tablespoon sized balls using a large cookie scoopand drop onto prepared baking sheets. Dough may be slightly challenging to scoop. 
8. At this point, you can portion the dough, place it on a baking sheet, and freeze just until solid. Remove frozen balls of dough to an airtight container and store for up to 6 weeks.
9. Bake for 12 to 14 minutes, or until golden brown. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired. Let cookies cool for 2 minutes before removing to wire racks to cool completely.

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Spaghetti Squash Casserole

 Ingredients:

1 Spaghetti Squash 

1 lb lean Ground Beef

1 Onion, diced

2 Cloves Garlic, minced

16 oz diced tomatoes (canned)

1 Tablespoon Tomato Paste

1 Cup Marinara Sauce

1 tsp Italian Seasoning

1 1/2 cups mozzarella cheese

Instructions:

Preheat oven to 375. Cook the squash, cut in half, until al dente. Using a forrk, remove the spaghetti squash strands and set aside. In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain any fat. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes. Stir in squash. Place in a casserole dish, top with cheese. Bake for 20 minutes or until bubbly

Taylor Swift’s Chai Tea Cookies

 INGREDIENTS

For the Cookies:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• Pinch of fresh cracked black pepper
• 1 large egg
• 2 teaspoons of vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Cinnamon sugar for rolling

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
• 3 tablespoons whole milk or eggnog

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.  Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
3. Add the egg and vanilla, beating on medium speed until completely incorporated.
4. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
5. The dough will be soft. Refrigerate the dough for 1 hour 
6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Roll each cookie dough in a small bowl of cinnamon sugar.
7. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
8. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.

Tamale Pie With Fresh Tomato and Corn

 

Ingredients

½ pound fresh chorizo, or other sausage 

½ pound ground beef, or other ground meat

1 tablespoon tomato paste

2½ teaspoons cumin

1 large onion, grated on a box grater, divided

1–2 medium jalapeños, thinly sliced, seeded if desired, divided

1¾ teaspoons kosher salt, divided

2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes

2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided

8 ounces cheddar cheese, grated (about 2 cups)

2 large eggs

6 tablespoons unsalted butter, melted

⅓ cup sour cream, plus more for serving

1¼ cups cornmeal

1 teaspoon baking powder

1. Step 1

   Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef (or substitutes) dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1¼ tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1½ cups corn, and 1½  cups cheese.

   Step 2

   Whisk eggs, butter, ⅓ cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining ½ tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in ¼ cup cheese and remaining ½ cup corn.

   Step 3

   Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and ¼ cup cheese.

   Step 4

   Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.

Air Fried Artichoke Salad with Lemon Parmesan Dressing

 

INGREDIENTS

  

• 2 cans artichokes in water, drained 
• 2 cloves garlic, minced
• extra virgin olive oil
• Kosher salt
• Fresh cracked black pepper
• 6 cups Brussels sprouts
• 4 stalks of celery, diced
• 1 can white beans, drained
• 1/2 cup fresh parsley, chopped
• 1 small shallot, minced
• 2 tsp Dijon mustard
• 1 lemon, juiced
• 1/2 cup Parmesan cheese, grated plus more for topping, if desired

INSTRUCTIONS

 

To make the Air Fryer Artichokes:

• Pat drained artichokes well with a tea towel, then transfer to a bowl.
• Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
• Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
• Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.

To Make the Dressing and Salad:

• In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper. 
• Whisk or shake to combine.
• Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife. 
• Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
• Pour the dressing over the salad and toss to combine.
• Top with a little bit more Parmesan, if desired, and serve.

Tomatillo Salsa (easy!)

 INGREDIENTS:

1 28 oz can of tomatillos (La Costena brand)  (I’m sure fresh would work too! My brother used this recipe and roasted his fresh tomatillos first. He said it was amazing!)

1 clove of garlic

1 cup of cilantro

Pickled jalepenos (as many as you want…about ¼ cup gives you a nice spice level – I used the Smith’s “special select” Sweet & Hot pickled jalepenos – and they were amazing!)

1 Tablespoon of sugar

2 Tablespoons of red wine vinegar

Blend. Super well.

Refrigerate for a minimum 2 hours then enjoy!

Summer Corn Salsa

INGREDIENTS 

10oz bag of super sweet white corn (thawed)

or 4 grilled cobs and then cut

2 avocados

1/4 purple onion

l jalapeño

1/4 cup cilantro

I tbsp lime juice + salt and pepper to taste

1-2 tbsp mayo

1/2 tsp Everything but the Elote seasoning

blend from Trader Joe's