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Honey Nut Cookie Bars

Honey Nut Cookie Bars
Dessert
Cuisine: Dessert
36
 
Honey Nut Cookie Bars - a super easy and versatile recipe that can use whatever nuts you like to combine with chewy honey caramel on a shortbread base. Delicious!
Ingredients
  • FOR THE BOTTOM LAYER
  • 1 cup butter
  • ⅔ cup lightly packed brown sugar
  • 2⅔ cups flour
  • FOR THE TOP LAYER
  • ½ cup butter
  • 1 cup packed brown sugar
  • ⅓ cup honey
  • 2 tbsp whipping cream
  • 1 cup roughly chopped almonds
  • 1 cup roughly chopped pecans
  • ½ cup melted chocolate chips optional
Instructions
  1. FOR THE BOTTOM LAYER
  2. Cream together the butter and brown sugar.
  3. Mix in the flour until fully incorporated.
  4. Press into the bottom of a 9×13 inch, parchment paper lined baking pan.
  5. Bake at 350 degrees F for 20 minutes.
  6. FOR THE TOP LAYER
  7. In a medium sized saucepan combine the butter brown sugar honey and whipping cream.
  8. Bring to a gentle boil and simmer for only a minute or two before stirring in the almonds and pecans.
  9. As soon as the bottom has baked for 20 minutes, pull it out of the oven and spread the topping evenly over the base and return to the oven for an additional 20 minutes. Careful not to over bake these or the caramel top will go brittle and not chewy. If you have a candy thermometer you can test the top layer to ensure that it is somewhere between 245 to 250 degrees F when fully baked.
  10. Cool completely the pan on a wire rack.
  11. Drizzle the tops with the melted chocolate if you choose. These are exceptionally good without the chocolate too.
  12. Notes
  13. Note: this particular version used almonds and pecans but you can use 2 cups of nuts in practically any combination you like for this recipe. Sometimes I cut cookie bars like these in larger squares, then cut them in half diagonally to make little triangle cookies as pictured.

 

Sheet Pan Honey-Mustard Salmon with Vegetables

Sheet Pan Honey-Mustard Salmon with Vegetables
Dinner
Cuisine: Seafood
1
 
A quick seafood and vegetable dinner for one
Ingredients
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 medium carrot, trimmed and cut into ¼-inch-thick slices (about ½ cup)
  • ½ cup thinly sliced red onion (from 1 small onion)
  • 1 cup thinly sliced shiitake mushrooms
  • ½ teaspoon flaky sea salt
  • 2 tablespoons olive oil
  • ⅓ pound skin-on salmon fillet (about 1-inch thick)
  • 1 teaspoon butter, cut into four pieces
  • 3 shiso leaves, thinly sliced (alternatively, you could use mint or basil)
Instructions
  1. Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. In a small bowl, whisk together Dijon mustard and honey, set aside.
  2. In a medium bowl, toss together carrot slices, sliced onion and mushrooms, salt and olive oil. Place vegetable mixture on prepared sheet pan. Place salmon on top of sliced vegetables. Drizzle honey-mustard mixture on salmon. Place pieces of the butter on top of the vegetables.
  3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16-18 minutes. Sprinkle shiso leaves on top and serve immediately.