Browned Butter Toffee Almond Cookies

Notes: the method of making these cookies is unconventional (no creaming), and the dough seemed too thick/crumbly when first mixing. The product is really good though, and the browned butter gives the cookie an extra rich toffee taste. Definitely form dough into balls before chilling, it is hard to work with when cold.  

1 cup butter

1 ¼ cups brown sugar

½ cup granulated sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

2 cups flour

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup toffee chips

¾ cup whole almonds, chopped finely and lightly toasted

In a medium saucepan, melt the butter over medium heat. Continue to cook until butter begins to brown. Remove from heat.

Add in the sugars and stir until incorporated and smooth. Transfer mixture to a large mixing bowl, and chill until no longer warm, about 10 minutes.

Remove from refrigerator and stir in the egg, egg yolk, and vanilla until well combined.

Add the flour, baking soda, and salt. When fully incorporated, add in the toffee chips and almonds.

Roll dough by hand into 1 to 1 ½ inch balls. Place on a cookie sheet. Chill for 30 minutes.

Preheat oven to 325 degrees F. Remove cookies from refrigerator and bake for 10-13 minutes, until beginning to lightly brown on bottom.  

Caesar Salad Deviled Eggs

Adapted from smitten kitchen.

Serves 6-12.

6 hard boiled eggs, peeled

2 ½ tablespoons mayonnaise

1 ½ teaspoons smooth Dijon mustard

¼ teaspoon Worcestershire sauce

½ teaspoon lemon juice

1 ½ tablespoon garlic olive oil

¼ teaspoon grated lemon zest

¼ cups panko bread crumbs

3 tablespoons fresh fine grated Parmesan cheese

Slice eggs in half lengthwise. Scoop out yolks and place in a small bowl. Arrange whites on a plate. Mash the yolks with the mayo, Dijon, Worchestershire, and lemon juice. Season with salt and freshly ground black pepper to taste. Set aside.

In a small skillet, heat the olive oil over medium heat. Add lemon zest and bread crumbs, and sauté until golden, a few minutes. Remove from heat. Let cool slightly, then stir in Parmesan and set aside.

When you are ready to serve the eggs, spoon the yolk back into the egg whites, mounding slightly in the center. Sprinkle each egg with some of the crumb mixture and serve. 

Baked Fried Chicken Strips

Notes: a healthier version of chicken fingers that is simple and quick. A honey-mustard dipping sauce would go well with them (or even straight up honey, for a throw back to those chicken-nuggets-dipped-in-honey days)

1 ½ lbs chicken tenderloin strips

Milk

½ teaspoon salt

1 Tablespoon Season All

¾ teaspoon pepper

1 cup flour

2 teaspoons paprika

¼ cup butter

Place chicken tenderloin strips in a bowl. Pour enough milk over chicken to cover. Let soak for 30 minutes.

Preheat oven to 400 degrees.

In a gallon size Ziploc bag, mix salt, Season All, pepper, flour, and paprika.  Remove chicken from milk, shaking off any excess milk. Add to flour mixture in bag. Seal and shake bag until well coated.

Add butter to a 9x13 inch pan, and place in oven until melted. Remove from oven. Remove chicken from flour mixture, shaking off extra flour, and place in the pan with melted butter.

Bake for 15 minutes. Turn chicken, and cook another 10 minutes, until cooked through and crispy.

Peanut Butter and Honey Granola

Makes about 8 cups granola.

3 cups old-fashioned rolled oats

1 ½ cups shelled roasted peanuts

1 cup dry roasted almonds, coarsely chopped

¾ cup hulled raw pumpkin seeds

¾ cup wheat germ (optional)

1 ¼ teaspoon kosher salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ cup honey

½ cup packed brown sugar

1 cup natural peanut butter, smooth or chunky

1 ½ teaspoons vanilla

2/3 cup vegetable or olive oil

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine oats, peanuts, almonds, pumpkin seeds, wheat germ, salt, ginger, and cinnamon.

In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off heat, and stir in the peanut butter and vanilla until smooth. Whisk in oil until combined. Pour over oat mixture.

Spread the oat mixture evenly on the prepared baking sheet and bake, stirring a few times while baking, for 30-40 minutes, or until the granola seems to begin to dry out and is starting to brown a little. Be careful not to let it burn. Remove from oven, and store in a airtight container at room temperature.