Butterscotch Toffee Cookies

 

1 cup butter 

1 cup sugar

½ cup light brown sugar

2 eggs 

1 Tbsp. vanilla extract

2¾ cups flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. kosher salt

1½ cups butterscotch or caramel chips

8 oz English toffee bits

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.

In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.

Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.

Beat in the butterscotch chips and the toffee pieces, just until combined

Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.

Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.

Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.

Transfer cookies to a cooling rack and let them cool.

This recipe can be found here.

Chickpea Mediterranean Couscous

 

1 zucchini

8 oz heirloom grape tomatoes

¼ oz fresh thyme

4 scallions or green onions

4 cloves garlic

1 lemon

1 (3.4 oz) can chickpeas, drained and rinsed

2 tsp. smoked paprika

1 Tbsp. butter

1½ cup Israeli Couscous

1½ cups veggie stock

1 cup Feta cheese

 

Wash and dry all produce.  Put oven racks on the middle and upper portions of the oven and preheat to 425°.

 Trim zucchini, then cut into ½ in cubes.  Halve tomatoes.  Strip thyme leaves from stems.  Trim, then thinly slice scallions, keeping greens and whites separate.  Mince garlic.  Half lemon.

Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil.  Season with salt and pepper.  Roast in the oven on the middle rack until tender (about 20 minutes) tossing halfway through.

 Toss chickpeas, paprika, a drizzle of olive oil, salt, and pepper, and place on another baking sheet.  Roast on the upper rack until crisp (about 20 minutes) tossing halfway through.

 Heat butter, garlic, and scallion whites in a medium pot over medium-high heat.  Once the butter is melted and the garlic is fragrant, add couscous and remaining thyme leaves.  Toss to coat.  Season with salt and pepper.  Cook, tossing until couscous is lightly toasted (about 2 -3 minutes.)

Stir in veggie stock and bring to a boil.  Reduce to a simmer and cook until couscous is al dente (10 -12 minutes.)

Add half the veggies, half the feta, and a squeeze of lemon to the pot and toss to combine.  Season with salt and pepper.

 Divide the couscous between plates, and top with chickpeas and remaining veggies.  Sprinkle with scallion greens and the remaining feta.

This recipe can be found here.