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Salted Caramel and Candied Pecan Biscotti
Serves 12
Ingredients
| Pecans | 1 cup |
| Brown Sugar | 0.25 cup |
| Baking Powder | 1.5 tsp |
| Eggs | 2 |
| Flour | 4.25 oz |
| Granulated Sugar | 0.25 cup |
| Heavy Cream | 0.5 Cup |
| Salted Butter | 0.25 cup |
| Unbleached All Purpose Flour | 4.25 oz |
| Salt | o.25 tsp |
| Sea Salt | 12 |
| Vanilla Extract | 1.5 tsp |
Directions
Preheat oven to 350F. Line a 12″ x 5 1/2″ biscotti pan with parchment (or line a baking sheet with parchment paper).
In a bowl, whisk together the all purpose flour, whole wheat flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, brown sugar, and granulated sugar until light, wiping down the bowl and beater as needed. Beat in the eggs one at a time until smoothly incorporated, again scraping down bowl/beater as needed. Beat in the vanilla extract. Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated.
Finish folding in by hand just until evenly combined.Transfer batter to the prepared biscotti pan and flatten out to fill pan all the way to corners and edges in an even layer. (It helps to use a wide, flat spatula greased with nonstick spray to do this.) If using a baking tray, flatten dough out into a 12″ x 5 1/2″ rectangle, making the edges as neat as possible. Scatter chopped pecans over dough and press into top.
Bake biscotti in preheated oven for 30 minutes. Remove and let cool for 5 minutes. Slice into 1″ wide biscotti with a serrated knife. Transfer to a parchment-lined baking sheet (or spread out on current baking sheet if already using), laying on one of cut sides. Reduce oven temperature to 325F and bake another 30 minutes, flipping biscotti to opposite sides halfway through baking time. Biscotti should feel firm in the center but not hard when done; they will continue to get crunchier as they cool.
Allow to cool completely before adding caramel drizzle. Place sugar in a medium-large, heavy bottomed pot and set on stove over medium-low heat. Allow to melt, watching carefully. (This usually takes about 10-15 minutes on my stove, but times can vary substantially from one stove to another). Once sugar is beginning to melt, microwave cream for about 1 1/2 minutes, until very warm. Using a heat-safe spatula, begin to gently scoop melted sugar over unmelted to prevent burning until all has liquified. Continue to stir gently until sugar is a deep amber color. Slowly and carefully pour cream into sugar while stirring – the mixture will bubble up and be VERY hot. Continue to stir constantly as you cook about another 2 minutes, until thickened; the caramel will still be runny and will continue to thicken substantially as it cools. Cool caramel for about 5 minutes, just until thickened enough to drizzle.** Drizzle over biscotti and sprinkle with sea salt. Allow to set before eating. Store biscotti in an airtight container at room temperature.
Enjoy!
Martha Stewart’s One-Pan Pasta
Serves 4
Ingredients
| Linguine | 12 oz |
| Parmesan Cheese | 4 |
| Olive Oil | 2 tbsp |
| Basil | 2 sprigs |
| Bell pepper | 4 |
| Course Salt | 4 |
| Garlic | 4 cloves |
| Onion | 2 cups |
| red Pepper Flakes | 0.5 tsp |
| Water | 4.5 cups |
Directions
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.Enjoy!
Sweet Potato and Black Bean Mexican Salad
Serves 4
Ingredients
| Black beans | 15 oz |
| Fresh Corn | 1 cup |
| Avocado | 1 large |
| Olive Oil | 1 tbsp |
| Cilantro | 0.5 cup |
| Green Onion | 0.25 cup |
| Limes | 4 |
| Purple Cabbage | 1 cup |
| Romaine Lettuce | 4 |
| Salt and Pepper | 4 |
| Sweet Potatoes | 2 large |
| Tomato | 1 large |
Directions
Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.
Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad.
Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.
Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don’t use the avocado dressing if you need the salad to be vegan.
Enjoy!
