1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter , softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg , yolk and white separated
1 1/2 tsp vanilla extract
2 Tbsp buttermilk
1 1/4 cups finely chopped pecans
15 caramels (such as Kraft)
2 1/2 Tbsp heavy cream
Flaky or coarse sea salt
3 oz chopped milk chocolate or semi-sweet chocolate chips or chopped chocolate
2 tsp shortening
- In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the
paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy,
about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract.
- Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap
and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I’d recommend letting the dough rest
a room temperature a bit so the dough isn’t too firm and cracking when making indentations).
- Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped
pecans in a bowl.
- Shape dough into 1-inch balls 18 grams each) then working with one at a time, drop into egg white and roll to evenly coat
the lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat (if
necessary, you can gently press into the nuts to help them stick).
- Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.
- Bake in preheated oven until set, about 10 – 12 minutes. Remove from oven then using the bottom of a rounded teaspoon,
gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then
transfer to a wire rack to cool completely.
- For the topping:
- Place caramels and heavy cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second
intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops
with a small pinch of sea salt.
1 tablespoon extra-virgin olive oil,
2 cups thinly vertically sliced onion
2 cups (2-inch) slices asparagus
(about 1/2 pound)
1 tablespoon thinly sliced ready-touse sun-dried tomatoes
1/8 teaspoon salt
1 (8-ounce) portion fresh pizza dough
3/4 cup (3 ounces) shredded fontina
1 1/2 teaspoons fresh oregano leaves
1/4 teaspoon freshly ground black
How to Make It
Prepare grill to medium-high heat.
Heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add onion to pan; sauté 5 minutes.
Reduce heat to medium-low; cook 5 minutes or until
browned. Add asparagus to pan; cook 5 minutes or until
asparagus is crisp-tender. Stir in tomatoes and salt.
Roll dough into a 12-inch circle on a lightly floured
surface; brush each side of dough with 1/2 teaspoon
Place dough on a grill rack; grill 1 1/2 minutes or until
crust bubbles and is well marked. Reduce grill heat to
low; turn dough over. Arrange onion mixture over crust;
sprinkle evenly with cheese. Cover and grill over low heat 3 1/2 minutes or until cheese melts; remove pizza from grill. Sprinkle with oregano and black pepper.
1/4 cup fresh basil, minced
1/4 cup fat-free, less-sodium chicken
2 tablespoons grated fresh Parmesan
4 teaspoons extravirgin olive oil
1 teaspoon salt, divided
2 garlic cloves, minced
4 (6-ounce) cod fillets
1/4 teaspoon freshly ground black
How to Make It
Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and
garlic in a small bowl.
Sprinkle fish with remaining 1/2 teaspoon salt and
pepper. Heat a large nonstick skillet coated with cooking
spray over medium-high heat. Add fish; sauté 5 minutes
on each side or until fish flakes easily when tested with a
fork. Serve fish with the basil mixture.
- 8 skinless, boneless chicken thighs (about 1 1/3 pounds)
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3/4 cup thinly sliced red onion (about 1/2 a large onion)
- 1/4 cup fresh orange juice (about 1 large orange)
- 3 tablespoons honey
- 2 tablespoons water
- 1 thin-skinned lemon, halved and thinly sliced in half-rounds
- 1/2 teaspoon dried oregano
- 2 tablespoons chopped fresh basil leaves (optional)
Pat the chicken pieces dry with a clean towel. Season both sides with salt and pepper. Let the chicken rest at room temperature while you prep other ingredients.
Preheat the oven to 200 degrees.
In a large, nonstick skillet or a well-seasoned cast iron skillet over medium-high heat, heat the oil until shimmering. Reduce the heat to medium. Working in batches, if necessary, and without overcrowding the pan, add the thighs and sear, without moving, until golden brown on one side, about 10 minutes. Flip each piece and repeat on other side until browned, about 6 more minutes.
If the chicken sticks, use a thin spatula to gently loosen. The chicken is done when an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh. Transfer the browned chicken to an ovenproof dish, cover and keep warm in the oven.
In the same pan over medium heat, add the onions and cook until softened, about 4 minutes. Add the orange juice, honey, water, lemon slices and oregano and bring to a boil. Then reduce the heat and simmer for about 2 minutes, scraping the pan to loosen any browned bits that stuck to the pan.
When the lemon slices are softened and sauce is thickened, return the chicken thighs to the pan, turning each piece several times to coat in the sauce.
If desired, place the chicken on a serving platter. Spoon the sauce over each piece. Sprinkle with the fresh basil, if desired, and serve.