Salted-Caramel Chocolate Chip Cookie Bars

2 1/8 cups (301 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (170 grams) unsalted butter, melted and cooled to room temperature

1 cup (198 grams) light brown sugar

1/2 cup (99 grams) granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

2 cups (340 grams) semisweet chocolate chips

10 ounces caramel candy squares, unwrapped

3 tablespoons heavy cream

Fleur de sel (or other sea salt), for sprinkling over caramel 

Heat oven to 325 degrees F.  Grease a 9-inch square pan and line with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.  Add the egg, egg yolk, and vanilla extract and mix until smooth.  Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream.  Microwave on high until the caramels are melted, stirring every 20 seconds.  This will take about 2 minutes.

Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.  Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.  Sprinkle the caramel with sea salt.  Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.  

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.  Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.  Cut into squares and serve.  Store leftovers in an airtight container at room temperature for up to 4 days.

Makes 16 bars.

From BrownEyedBaker.com

No-Soak Instant Pot Black Beans

1 pound dried black beans (about 2 cups, no need to soak)

1 1/2 teaspoons olive oil

1 small yellow onion, diced

1 green bell pepper, cored, seeded, and diced

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

2 bay leaves

3 cloves garlic, minced

3 cups water

Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.

Set the Instant Pot to SAUTE and add the olive oil.  Once the oil is hot and shimmering, add the onion, bell pepper, and salt.  Cook until the vegetables soften, about 4 to 6 minutes.  Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.

Add the water and beans and stir.  Cover and seal the Instant Pot.  Cook on HIGH pressure for 35 minutes.  When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid.  Remove the bay leaves and discard them. 

Notes: To store, let the beans cool completely and divide into containers of desired size. Refrigerate for up to 5 days or freeze for 3 or more months.

If you'd like the beans to have a completely neutral flavor so that you can swap them into recipes that call for canned black beans, omit all ingredients but the water, beans, and salt. Follow recipe according to the directions above.

Makes 6 cups.

From WellPlated.com

Buttermilk Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Heat oven to 375 F.  Grease an 8-inch square pan, unless planning to bake the cornbread in a skillet.

Melt butter in a large skillet or pan.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well-blended.  Combine buttermilk with baking soda and stir into the mixture in the pan.  Stir in cornmeal, flour, and salt until well-blended a few lumps remain.  Pour batter into the prepared pan (or bake in the skillet).

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

From AllRecipes.com.

Swiss Chard and Sweet Potato Gratin

1/4 cup (1/2 stick or 2 ounces) butter

1 small onion, finely chopped

3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces (keep separated)

Pinch of nutmeg

2 cups heavy cream or whole milk

2 garlic cloves, minced

2 tablespoons flour

2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds

1 tablespoon minced fresh thyme

Fine sea salt

Freshly ground black pepper

1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened.  Add chard stems, pinch of nutmeg, and salt and pepper to taste, and cook, stirring, until vegetables are tender but not browned, about 8 minutes.  Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted.  Season with salt and pepper, then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer, then keep warm.  Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour.  Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute.  Season sauce with salt and pepper.

Assemble gratin: Heat oven to 400°F.  Butter deep 9×13 baking dish.  Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the thyme, and a 1/4 cup of the cheese.  Distribute half of the greens mixture over the cheese, then sprinkle another quarter of the herbs and 1/4 cup of the cheese over it.  Pour half of bechamel sauce over the first two layers, then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese, and then the remaining greens and herbs.  Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible.  Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed.  Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.  You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

Serves 12.

From Smitten Kitchen, with very minor changes

Creamy Butternut Squash Pasta Sauce

2 pounds butternut squash, peeled, seeded, and cut into pieces no larger than 1 inch
1 sweet or yellow onion, quartered
3 garlic cloves, peeled
1/8 teaspoon red pepper flakes
Salt
Freshly ground pepper
3 tablespoons olive oil
1/3 cup heavy cream or milk
1/2 cup grated Parmesan cheese
1 to 2 cups water or vegetable broth

Heat oven to 375 F.

Toss vegetables with red pepper flakes, salt, pepper, and olive oil.  Spread on a baking pan (lined with parchment paper or foil, if preferred, for easy clean-up).  Roast in the oven for 45 minutes.

Puree roasted vegetables with cream and Parmesan cheese until smooth.  Add water or vegetable broth as needed to reach desired thickness.

Makes 5 cups sauce. 

From cocoandash.com, with minor changes

Salted Butter Caramel Sauce

6 tablespoons (3 ounces, 85 grams) 
3/4 cup (150 grams) sugar
1 cup (250 m) heavy cream, warmed
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt

Melt butter and sugar together in a large saucepan over medium heat (one that will hold at least 4 quarts or preferably larger).

Continue to cook the sugar and butter together, stirring frequently, until the color is deep golden brown and it starts to smoke.  For best results, cook the mixture until it smells a little smoky, too, but be careful to find the balance between well-browned and the moment before it's burnt, which is when it's ready to have the cream added; it should be the color of an old copper penny.

Immediately remove from heat and gradually pour in the warm cream, stirring constantly, until smooth.  Mix in the vanilla and salt.

Note: If the sauce seizes up when you add the cream, you've probably added it too quickly or it wasn't warm enough.  You can gently warm the sauce over low heat and stir in hardened caramel until dissolved; strain out any stubborn bits that remain.

The sauce can be made up to two weeks in advance and stored in a jar in the refrigerator.  Rewarm by placing the jar in a saucepan of warm water or in a microwave oven.

Makes about 1 1/2 cups.

From DavidLebovitz.com

Apple Cider, Grainy Mustard, and Shallot Vinaigrette

3/4 cup (180 ml) apple cider
2 tablespoons apple cider vinegar
3 tablespoons minced shallot
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard
1/4 cup mild-flavored extra virgin olive oil

In a small skillet or pan over medium-high heat, bring the cider to a boil.  Continue boiling, swirling the pan occasionally, until reduced to 3 tablespoons, about 5 minutes.  Pour the hot reduced cider into a heatproof glass jar and let cool to room temperature.

Add the vinegar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the jar and swirl to dissolve the salt.  Add the mustard and olive oil, screw on the lid tightly, and shake until the ingredients are well-combined.  Let stand to allow the flavors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Shake to recombine just before using.

Makes 3/4 cup.

From Best Dressed by by Dawn Yanagihara and Adam Ried

Harvest Apple Spritz

1/4 cup honey
1 inch fresh ginger, peeled and sliced
Finely grated zest of 2 oranges
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 1/2 cups apple cider
2-4 cans sparkling water

In a small pot, combine 1/2 cup water, honey, ginger, and orange zest, and bring to boil over high heat.  Boil for 5 minutes, then remove from heat.  Let cool.  Strain.

In a large pitcher, combine the ginger syrup mix, orange juice, lemon juice, and cider.  Chill until ready to serve.  Add sparkling water to taste just before serving.  Garnish drinks with apple and/or orange slices, if desired.

Makes about 8 servings.

From Half Baked Harvest blog, with minor changes