Ingredients 2 cups flour 1 cup walnuts finely chopped 1/2 teaspoon salt 1 cup butter unsalted 2/3 cup powdered sugar plus extra for dusting Instructions Preheat oven to 375°F. Line a baking sheet with parchment paper. Combine flour, walnuts and salt in a small bowl. Set aside. Beat butter and powdered sugar with a mixer until creamy. Turn the mixer to low and add flour mixture until combined. … Read more
Ingredients 3 tablespoons white miso 2 tablespoons honey ¼ cup rice vinegar 2 teaspoons hot sauce 1 tablespoon kosher salt 1 whole chicken, halved, wing tips separated kosher salt to taste ½ lemon, cut into wedges, or to taste 1 pinch cayenne pepper Instructions Combine miso and honey in a bowl. Pour in rice vinegar, … Read more
Ingredients 1/2 cup coconut oil, softened to room temperature 3/4 cup pure maple syrup, or 1 cup brown sugar 1 teaspoon pure vanilla extract 1/2 cup sliced almonds, plus 2 tablespoons for topping 1 1/2 cups white whole wheat flour, or whole wheat flour 1 1/2 cups old fashioned oats 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup seedless raspberry jam 1 cup raspberries, fresh Instructions Preheat oven to 350°F. Line a 9×9 inch or 12.5×9 … Read more
Ingredients 6 tablespoons honey 2 tablespoons brown sugar 1/4 teaspoon vanilla 1/2 cup peanut butter 1/4 cup chocolate chips, mini semi-sweet, plus extra for topping 1/2 cup rolled oats 1 1/2 cups rice crisps 2 tablespoons flaxseed, ground 2 tablespoons oat bran Instructions In a medium-sized saucepan over medium heat, cook honey and brown sugar for 1 minute until brown sugar is dissolved. Add vanilla and stir to combine. Add mixture to a mixer fitted … Read more
Ingredients 1 cup peach preserves 1 1/2 tablespoons Worcestershire sauce 1/2 teaspoon chile paste 4 boneless pork chops 1 teaspoon ground ginger 1 pinch ground cinnamon salt and pepper to taste 2 tablespoons vegetable oil 1/2 cup white wine Instructions In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse … Read more