Lucy Wahl's Molasses Spice "Crack Cookies"

Ingredients 

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/4 cup for rolling cookies
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup molasses (I use Grandma's brand)

Prep

1. Heat oven to 375 degrees. Place oven racks at top and bottom position
2. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
3. Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed.
4. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. 
5. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
6. Place remaining 1/4 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Roll balls in sugar and place them on 2 ungreased baking sheets, spacing them 1 1/2 to 2 inches apart. (about 15-18 per sheet)
7. Bake, reversing position of cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. 
8. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.

Bake for no more than 11 minutes, as soon as you see the cracks on top they are ready to go.  This is one of those DO NOT OVERBAKE recipes!

Credit to Lucy Wahl

Brie, Apple, and Arugula Quesadillas

1 Tbsp Dijon mustard
2 tsp apple cider
3 flour tortillas
6 oz Brie cheese, rind removed and cut into slices
1 Fuji apple, cut into slices
3 cups arugula
3/4 tsp freshly ground pepper

1. Combine mustard and cider in a small bowl and mix.
2. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 tsp mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 min or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 tsp pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 tsp pepper. Cut into wedges.

6 servings.

Roasted Butternut Squash Risotto with Sugared Walnuts

1/2 cup coarsely chopped walnuts
1 Tbsp butter, melted
1 tsp brown sugar
1/8 tsp round pepper
2 cups cubed peeled squash
1 Tbsp olive oil
2 tsp minced garlic
4 cups low sodium chicken broth
1/2 cup water
1 ounce pancetta, finely chopped
1 cup finely chopped onion
1 1/4 cups uncooke dArborio rice
1/2 cup chardonnay
2 Tbsp fine chopped fresh lemon thyme or 1 1/2 Tbsp thyme plus 1/2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup (1 oz) shaved Parmigiano-Reggiano cheese

1. Preheat oven to 400.
2. Arrange nuts in a single layer on jelly-roll pan. Bake at 400 for 5 min or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 tsp pepper. Toss well to coat.
3. Combine squash and 1 Tbsp oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400 for 15 min or until squash is just tender. Remove form pan; stir in garlic. Set aside.
4. Bring borth and water to a simmer in a saucepan (do not boil). Keep warm over low heat.
5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 min or until browned, stirring frequently. Add onion; cook 3 min or until tender, stirring occasionally. Add rice; cook 2 min, stirring constantly. Add wine; cook 1 min or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 min total). Stir in squash, thyme, 1/4 tsp salt, and 1/4 tsp pepper. Top with cheese and nuts.

Serves 8.

Creamy Root Vegetable Stew with Gruyere Crostini

1 Tbsp olive oil
1 cup chopped onion
3 Tbsp chopped garlic
1 Tbsp choped rosemary, divided
2 1/2 cups diced peeled Yukon gold potato (1 lb)
2 1/4 cups diced peeled rutabaga (about 3/4 lb)
2 cups diced peeled turnip
1 1/4 cups diced peeled parsnip (about 1/2 lb)
2 cups organic vegetable broth
2 cups water
2 Tbsp heavy whipping cream
1/2 tsp ground pepper
1/4 tsp salt
8 slices French bread baguette
1/2 cup shredded Gruyere cheese

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 min or until tender, stirring occasionally. Add garlic and 2 tsp rosemary; cook 1 min, stirring occasionally. Stir in potato and next 5 ingredients (through water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.
2. Place 3 cups vegetable mixture in a blender. Remove centerpiece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.
3. Preheat broiler.
4. Arrange bread slices on a baking sheet. Sprinkle each bread slice with 1 Tbsp cheese; top envely with remaining tsp rosemary. Broil 1 min or until cheese melts.

4 servings.

Apple-Squash Turnovers

from Cooking Light

2 tsp olive oile
1/2 cup minced onion
2 cups (1/4 inch) diced, peeled butternut squash
1 cup (1/4 inch) diced, peeled Jonagold (or Honeycrisp or Rome) (about 1/2 lb)
1/2 tsp salt
1/4 tsp pepper
1/4 cup goat cheese (1 oz)
2 tsp chopped thyme
1 can dinner roll dough (11.3 oz)
1 Tbsp honey mustard
2 tsp water
2 Tbsp 1% low-fat milk
Cooking spray

1. Preheat oven to 375 degrees.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 min. Add squash; saute for 5 min. Add apple; cook 6 min or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
3. Separate dough into 8 pieces. Roll each portion into a 5-in circle on a lightly floured surface. Combine mustard and water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 Tbsp squash mixtrue onto half of each circle, leaving a 1/4 inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 in apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 19 minutes or until golden brown.

8 servings.

Three White Bean Dips

from Cooking Light

Base:
1 pound dried white kidney (cannellini) beans
Water
Salt
4 cloves garlic, chopped
1/2 cup olive oil
Salt and pepper

Soak beans overnight in enough water to cover by 3 inches. Drain and place in a large sauce pan. Cover with water by 2 inches and bring to a boil over high heat. Lower heat to a simmer, cover and cook until beans are tender (1-1 1/2 hours, adding a generous tsp of salt during the last half hour of cooking). Drain and allow to cool. Can be prepared 1-2 days ahead; store covered in the fridge.) Place cooled beans in the work bowl of a food processor along with garlic. Process using pulses until well incorporated. Turn on processor and slowly drizzle oil throught he tube until smooth. Season with salt and pepper to taste. Divide the mixture into 3 serving bowls.

Sun-Dried Tomato Dip
2 oz sun-dried tomatoes, coarsely chopped
1/2 tsp minced fresh rosemary
1/4 cup chopped fresh italian parsley
Combine chopped tomatoes and one portion of base dip in processor. Process by pulsing until tomatoes well-cinorporated. Add spices.

Indian Spice Dip
1-2 tsp curry powder
1/2 tsp turmeric
Add to base bean dip and mix well.

Fiery Bean Dip
Smoked paprika or chipotle chili powder
Sprinkle spice over the top of one bowl of base dip.

Apple Parsnip Soup

from Cooking Light

2 Tbsp olive oil
1 cup chopped onion
2 1/2 cups chopped peeled Pink Lady (or sweet fuji) apples (about 1 pound
1 Tbsp curry powder
1 1/2 tsp grated peeled fresh ginger
1 tsp ground cardamom
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (about 1 1/2 lbs)
4 cups fat-free, low sodium chicken broth
1 cup apple cider
1/2 tsp salt
1/8 tsp pepper
8 tsp creme fraiche

1. Heat olive oil in a dutch oven over medium heat. Add onion; cook 5 min or until tender. Add apple and next 4 ingredients (through garlic); cook 1 min, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 min or until parsnip is tender.
2. Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining parsnip mixtrue. Stir in salt and pepper. Ladle into bowls and top with creme fraiche.

Serves 8.

Tomato-Citrus Salmon

3 large navel oranges, divided
4 6 oz skinless salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced plum tomato

Grate 1/2 tsp orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/2 tsp salt and 1/4 tsp pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; saute 3 min or until tender and lightly browned. Add tomato, orange juice, and orange rind to pan; cook for 3 min, stirring occasionally. Stir in 1/4 tsp salt and 1/4 tsp pepper. Arrange fish, browned side up over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.

4 servings.

Buffalo chicken panini

1/4 cup hot pepper sauce, divided
1 pound chicken breast tenders
1/2 cup (2 oz) crumbled blue cheese
6 Tbsp canola mayonnaise
8 slices white or sourdough bread

Preheat broiler; coat broiler pan with cooking spray. Combine 2 Tbsp sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 min on each side or until done. Place chicken in a bowl; toss with remaining 2 Tbsp sauce. Combine cheese and mayonnaise. Spread 3 tablespoons of cheese mixture on each of 4 bread slices; top each with one-fourth of cooked chicken and 1 bread slice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 2 sandiwches in pan. Place a cast iron or heavy skillet on top of sandwiches; press gently. Cook for 3 min on each side or until bread is toasted. Repeat procedure.

4 servings.

Fall Salad with Apples, Walnuts, and stilton

1 Tbsp minced shallot
1 1/2 Tbsp champagne or white wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp honey
1 tsp Dijon mustard
1 dried apricot, finely chopped
3 Tbsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp ground plack pepper
2 cups torn green leaf lettuce leaves
2 cups thinly sliced belgian endive
1/4 cup Stilton cheese, thinly sliced
1/4 cup walnuts, coarsely chopped
5 oz baby arugula
1 ounce very thin slices of prosciutoo, torn
1 granny smith apple, cored and thinly sliced

1. combine first 6 ingredients in a blender. With blender on, slowly addoil; process until well-combined. Stir in salt and pepper.
2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

4 servings.

Spiced Pork Tenderloin with Sauteed Apples

from Cooking Light

1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pound pork tenderloin, trimmed and cut into 12 pieces
Cooking spray
2 Tbsp butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 tsp salt
1/4 cup apple cider
1 tsp fresh thyme leaves

1. Heat large cast-iron skillet over medium-high heat. Combine first 5 ingredients and sprinkle spice mixture evenly over pork. Coast pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pokr from pan; keep warm.
2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 tsp salt; saute 4 minutes or until apple starts to brown. Add apple cider to pan and cook for 2 min or until apple is crisp-tender. Stir in thyme leaves.
3. Serve apple mixture over pork.

Serves 4.

Chicken with Lemon-Leek Linguine

from Cooking Light

6 oz uncooked linguine
4 skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp black pepper
1/4 cup all-purpose flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, low sodium chicken broth
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh flat-leaf parsley

1. Cook pasta (no salt). Drain and keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 Tbsp butter in large non-stick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove chicken from pan and keep warm.
4. Melt 1 Tbsp butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 tsp salt; saute 4 minutes. Add broth and juice; cook 2 min or until liquid reduced by half. Remove from heat; stir in remaining 1 Tbsp butter. Add pasta to leek mix; toss well to combine. Serve chicken over pasta; sprinkle with parsley.

4 servings

Ginger-Soy Chicken with Scallion Rice

from Cooking Light

White rice
Three thinly sliced green onions
1 Tbsp olive oil
8 skinless, boneless chicken thighs
1/2 cup ginger preserves (or 1/2 cup apricot preserves and 2 tsp grated peeled fresh ginger)
2 Tbsp low sodium soy sauce
2 garlic cloves, minced

1. Prepare rice; drain and fluff. Gently stir in sliced tops of green onions (the dark green parts).
2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan and keep warm.
3. Add preserves, soy sauce, bottoms of onions, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally.
4. Return chicken to pan; turn to coat with sauce.

4 servings

Chocolate Chip Macadamia Nut Cookies

Prep Time:
15 Min

Cook Time:
12 Min

Ready In:
40 Min

Serves 36 - 2" cookies


Ingredients

• 1/2 cup butter, softened
• 1/3 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/8 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup macadamia nuts, chopped
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Lightly grease 2 large cookie sheets with vegetable shortening.
2. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
3. Bake in preheated oven for 10 to 12 minutes (rotate cookie sheet after 6 minutes), or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Source: Adapted from http://allrecipes.com/recipe/macadamia-nut-chocolate-chip-cookies/detail.aspx