homemade (scary ingredient-free) snickers

(recipe adapted from Not Without Salt) 

for the peanut nougat:

3/4 cup  sugar

1/4 cup   agave syrup

2 tablespoons  honey

1/4 cup  water

1 large egg white

1/4 teaspoon kosher salt

1/2 cup  smooth peanut butter

for the caramel: 

1 cup  sugar

1/2 cup  real maple syrup 

1/4 cup water

3/4 cup  heavy cream

4 tablespoons  butter, soft

1/2 vanilla bean, seeds removed

1/4 teaspoon kosher salt

2 cups roasted and salted peanuts

for chocolate coating: 

1 1/2 pounds dark chocolate

1 tablespoon coconut oil 

Instructions: 

peanut nougat:

Butter a 9×13 inch baking pan then line it with parchment paper so that a few inches are left hanging over the side. Set aside.

In a saucepan combine the sugar, agave syrup, honey and water. Stir gently then wash down the sides of the pan with water. Cover the pot with a lid and set over medium high heat. Remove the lid after 5 minutes then continue to cook until the sugar reaches 275 degrees F.

While the sugar syrup is boiling place the egg white in the bowl of a stand mixer fitted with a whisk attachment. Start the machine on low, add the salt and beat until frothy. Increase the speed to medium and beat until stiff peaks form.

Drizzle in the hot syrup down the side of the stand mixer while it is running. Try to avoid pouring the syrup over the whisk so the hot syrup doesn’t splatter. Continue to beat the nougat until it cools slightly and starts to pulls away from the sides of the bowl. This entire process should take 3-4 minutes.

Butter a spatula then stir in the the creamy peanut butter until well mixed. Add the nougat to the prepared, spreading evenly with the buttered spatula.

Set aside and let stand while you prepare the caramel.

caramel:

Combine the sugar, maple syrup and water in a large saucepan. Stir gently to combine then wash off the sides of the pan using water and your clean hands to feel if any sugar remains on the side. If stray bits of sugar fall into the caramel it can cause the caramel to crystallize so it’s important to make sure all the sugar is in the bottom of the pan mixed with the water.

Place the lid on the pan and put over high heat. Having the lid on during the first few minutes of boiling creates condensation that further helps to wash away any sugar that may be left on the sides of the pan. After 5 minutes remove the lid and let the caramel continue to boil until it reaches 300 degrees F. If some of the caramel starts to color you can gently swirl the pot to combine.

Add the cream, butter and vanilla seeds once it has reached 300 degrees F and then continue to cook until the caramel reaches 248 degrees F. Remove from the heat and stir in the peanuts. Pour the caramel over the nougat. Let sit at room temperature for 40 minutes then refrigerated until completely firm, about 30 minutes.

optional: add some flake salt to the caramel layer before covering them in chocolate.

Melt the chocolate in a double boiler (I rest a glass bowl on the rim of a pot with some water in the bottom). Stir in the oil.

Cut the candy bar into 1 inch squares and dip into the melted chocolate.

Set aside on a sheet tray lined with parchment. Place the candy bars in the refrigerator to cool. 

These candy bars will keep for three weeks in the refrigerator or two months in the freezer.

ginger molasses cookies

there is an incredible community of food businesses in ann arbor known to many. i used to work at that food metropolis known as zingermans, and when i moved on found myself constantly missing their ginger jump-ups. thankfully, i wasn't alone! a friend's mother altered some recipes to end at this one, and it really brings me back. these are moist, spicy, and just sweet enough -- one of my go to cookie recipes! 

1/3 cup cane sugar

2 1/4 cups unbleached all-purpose flour 

1 teaspoon baking soda 

1 1/2 teaspoons ground cinnamon 

1/2 teaspoons ground ginger 

1/2 teaspoon ground cloves 

1/2 teaspoon ground allspice 

1/4 teaspoon ground black pepper 

1/4 teaspoon table salt

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

1/3 cup packed dark brown sugar 

1 large egg yolk 

1 teaspoon vanilla extract 

1/2 cup blackstrap molasses

2/3 cup candied ginger, finely chopped  

1 cup turbinado sugar  

whisk flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside.

beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. add yolk and vanilla, and beat until incorporated. add molasses and beat until fully incorporated. 

reduce mixer to lowest speed and add flour mixture, beating until just incorporated. give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. the dough will be soft.

place turbinado sugar in a small bowl. scoop a heaping spoonful of dough and roll between palms into a ball. drop ball into bowl and toss to cover with sugar. set finished cookies on a baking sheet lined with parchment paper or a silicone baking mat about two inches apart. 

bake at 375 until cookies are slightly browned, yet still puffy. they may look slightly raw between the cracks, but don't worry! bake them longer and they'll lose their softness. baking time will be about 11 minutes, depending on your oven and the size of your cookies. 

cool on baking sheet for five minutes then transfer to wire cooling rack. try not to eat them all before they cool completely! 

crack beans

these black beans are lovingly known as crack beans to myself and my closest friends. they are perfectly flavorful and incredibly versatile, a favorite to most who have tried them! i like to make a big batch on Sunday and eat them for lunch throughout the week. 

there are SO many delicious ways to enjoy crack beans, from in a bowl with nothing more than a few slices of avocado and some cilantro to in burritos, nachos, or quesidillas. here they're pictured in a simple burrito with roasted sweet potatoes, a bit of cheese, and some lettuce. yum! 

3.5 cups cooked black beans 

about 4 cups vegetable broth  

1 pinch oregano  

3 pinches dried sage  

1 bay leaf  

1 onion, chopped  

3 cloves garlic  

1 bell pepper, sliced thinly 

1 poblano pepper (option, awesome if you like some spice)  

1-2 Tbsp chipotle  

1 Tbsp cumin  

1 Tbsp rice vinegar  

.25 cup orange juice  

1 Tbsp lime juice 

salt to taste 

optional: 1 cob of corn, with kernels removed  

• heat a bit of oil over medium heat in the bottom of a large heavy bottomed pot. add the onions, peppers, and garlic. cook, stirring occasionally, until onions are browned. add cumin and chipotle and stir for a minute or so - until your kitchen smells nice and spicy. 
• add beans, vegetable broth, oregano, bay leaf, and sage to the mixture. simmer uncovered until thickened. it will take about an hour, and is so worth it! 
• once thick, add half of the orange juice and salt it to taste. let the orange juice cook down until all the liquid is cooked off.  
• add the rest of the orange juice, rice vinegar, lime juice, and corn (if using). stir until combined and dig in!