Salted Chocolate Chip Peanut Butter Cup Cookies

So really, is there anything better than a chocolate chip cookie to satisfy a sweet tooth? I didn't think so. There's something so special about a homemade chocolate chip cookie, warm out of the oven. Just think back to when you were a kid making cookies with mom or grandma—they always made pretty amazing cookies from scratch. So don't even think of making the kind from a refrigerator can or boxed mix. You have to agree that homemade is the best hands-down.

There are countless different versions of the classic recipe, but the best chocolate chip cookies don't have chips but chunks, chopped from a big block of premium chocolate. But I take the classic recipe one step further and add a Halloween favorite candy, peanut butter cups, and a sprinkling of salt. Chocolate chip cookie purists might turn up their noses at that. But I think they (along with peanut butter fans) will love these cookies. Trust me—these cookies have been tasted and approved by discerning mouths.



This recipe is great for using up any leftover Halloween chocolates. But if you're a fan of peanut butter cups like I am, you'll make these cookies all-year long without having any special reason or occasion. This recipe has been adapted from this recipe by one of the world's best chocolate makers, Jacques Torres. There's no beating his recipe, but I must say that this one is just as good—if not better. For accurate results, I recommend using a kitchen scale to weigh the ingredients.

Salted Chocolate Chip Peanut Butter Cup Cookies

8-1/2 ounces bread flour
8-1/2 ounces cake flour
1-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
10 ounces light-brown sugar
8 ounces granulated sugar
1-1/2 teaspoons salt
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup chunky peanut butter
10 ounces semi-sweet chocolate, coarsely chopped
10 ounces mini peanut butter cups, halved
fleur de sel, for sprinkling

Sift together the dry ingredients: flours, baking soda, and baking powder.

In a stand mixer fitted with the paddle attachment, cream butter until fluffy. Beat in sugars and salt. Mix in the eggs, vanilla, and peanut butter. On low speed, add the dry ingredients, a little at a time, until incorporated. By hand, mix in the chopped chocolate and peanut butter cups. Cover the dough with plastic wrap. Chill for at least 1 to 2 hours or overnight.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mats.

Using a 2-inch releasable scoop, form balls of dough and place no more than 6 on each baking sheet. Sprinkle with fleur de sel. Bake in batches until cookies are spread, set in the center, and brown around the edges, about 20 minutes. Keep dough refrigerated in between batches. Yield: 28 cookies.

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Candy Corn Shortbread Bars

Candy corn—you either love or hate the candy. I used to despise candy corn as a kid. I'd always be disappointed If ever anyone gave me candy corn when I went trick or treating. What, no chocolate? But as an adult I came to appreciate a nibble here and there of candy corn. Maybe it's the melt-in-your-mouth sweetness, but I think Halloween just wouldn't be the same without it—whether you like it or not.

If you happen to have bagfuls of leftover Halloween candy, why not use it all up in these sweet treats? Shortbread makes a perfect base for many cookies and none more so than these bar cookies. They're spread with melted white chocolate and then topped with colorful candy corn. Everyone will love the sugary sweetness—just make sure your family and friends don't eat too much because you don't want them turning into cookie monsters.

The shortbread base for this recipe is the classic combination of butter, flour, and sugar, but in this case brown sugar. This way the bars turn out fudgy almost like blondies. This recipe isn't limited to white chocolate and candy corn, though—use milk or dark chocolate and any of your favorite candies, like M&M's, chopped Kit Kats, or whatever there is. Kids especially will love choosing from among the many options, and decorating the bars with candy.

Candy Corn Shortbread Bars

1 cup (2 sticks) unsalted butter, room temperature, plus 1 tablespoon for pan
3/4 cup light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
12 ounces white chocolate chips
10 ounces candy corn

Preheat oven to 350 degrees F. Butter an 8-by-8-inch pan, line with parchment and butter again.

In a stand mixer fitted with the paddle attachment, cream butter until fluffy. Add sugar and beat until combined. Mix in vanilla. Add flour, a little at a time, until incorporated. Do not overmix. Turn out dough into the prepared pan. Using a sheet of plastic wrap, press until dough reaches edges and smooth evenly with a spatula before removing wrap. Bake until golden brown, about 25 to 30 minutes. Let cool completely before decorating.

Melt chocolate in a heat-proof bowl set over a pot of simmering water. Spread chocolate over shortbread, smoothing out evenly with a spatula. Scatter over with candy corn. Set in refrigerator to set slightly, about 8 to 10 minutes. Cut into squares. Yield: 9 or 16 squares.

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Butternut Squash, Red Lentil, and Chickpea Stew

You can find a version of lentil stew or soup in almost every country. It's a dish that's popular because it's hearty, filling, and inexpensive. Some would call it food for the poor, but lentils stand for more than just that. Many cultures give it significant meaning, equating the small legumes with coins, symbolizing prosperity. Besides that, lentils are very nutritious, delicious, and perfectly satisfying on a cold fall day.

The cuisine of Morocco inspires this dish, which features a classic combination of lentils, chickpeas, and squash. Ras el hanout, the Moroccan spice blend, as well as saffron, give this stew its exotic flavor. Translating to "top of the shop," Ras el hanout is a special spice blend that is traditionally sold in markets by spice mongers, each of whom has his own secret mix, which can include cumin, cardamom, cloves, cinnamon, cardamom, pepper, and other spices. It's like the Moroccan version of the Indian spice blend Garam Masala.

The choice is yours—make this recipe into a stew or soup. The ingredients give you the option of using more or less stock, depending on how thick or thin you want the consistency. Since this recipe uses vegetable stock and contains no dairy, it's completely vegan. But all you omnivores, don't be afraid, it's packed with protein and fiber, so you won't even miss the meat. But if you can't live without meaty flavor, use chicken stock.

Butternut Squash, Red Lentil, and Chickpea Stew

Note: If you can't find Ras el hanout, substitute Garam Masala.

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, finely chopped
1 tablespoon grated ginger (about 1/2-inch piece)
1 tablespoon Ras el hanout
2 teaspoons ground cumin
2 teaspoons ground coriander
6 to 8 cups vegetable stock
1 2-pound butternut squash, peeled, seeded, and cubed
2 carrots, sliced
2 cups red lentils
1-1/2 cups chickpeas, soaked overnight and drained
1 large pinch saffron, crumbled
fine sea salt
freshly ground black pepper
chopped hazelnuts, for garnish
chopped parsley, for garnish

Warm oil in large pot or Dutch oven set over medium-high heat. Add onion, garlic, and ginger. Sauté until onion is soft, about 3 to 5 minutes. Add Ras el hanout, cumin, and coriander and toast until fragrant, about 1 to 2 minutes. Pour in stock. Add squash, carrots, lentils, and chickpeas. Add saffron and season with salt and pepper. Bring to a boil and reduce to a gentle simmer. Cook, partially covered, until chickpeas are tender, about 30 minutes. Serve in bowls and garnish with chopped hazelnuts and chopped parsley. Yield: 6 to 8 servings.

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Apple Puff Pastry Tart

Apple pie, apple crisp, apple turnovers, apple tart, apple sauce, apple cider—it's the season for apples. I can't think of a better way of enjoying it other than by baking with apples. Who doesn't love a classic apple pie this time of year? They're worth making from scratch—the dough, the subtly spiced apple filling, warm out of the oven. But when you want to quickly put together an apple dessert, a pie just takes too much attention. That's when this simple tart comes in to play.

Based on a French apple tart, which is made with a pastry dough bottom, this recipe uses store-bought puff pastry instead. It's a shortcut that's worth making. The crisp puff pastry, soft apples, and sweet almond filling all come together to make one amazing dessert that's impressive enough to fool anyone into thinking it took all of your time. Typically the classic recipe would use applesauce as a base under the apple slices, but that would make this puff pastry tart incredibly soggy. So, instead this recipe uses almonds, sort of like a frangipane tart.



When working with puff pastry, be careful to handle it as little as possible. Trim around the edges of the rectangle of dough using a sharp knife. Don't pull the knife, but cut down. Using a pastry wheel or dull knife would compact all the buttery layers of the dough, inhibiting it from rising in the oven. For this tart, score a border around the edge to create a clean line of demarcation between the apples and crust. Docking the main area with a fork keeps the center from puffing up unevenly during baking. If, after baking, there are puffy bumps under the apple layer, use a pin to to let out the steam. Serve this beautiful tart with afternoon coffee and tea or for any special or ordinary occasion.

Apple Puff Pastry Tart

1 sheet puff pastry, preferably Dufour, defrosted overnight
1/3 cup slivered blanched almonds
2 tablespoons granulated sugar
2 apples, preferably Cortland, McIntosh, or Macoun
2 tablespoons lemon juice (about 1/2 lemon)
1/4 cup light-brown sugar
2 tablespoons apricot jelly

Unfold puff pastry dough on a large sheet of parchment paper, lightly dusted with flour. Dust the rolling pin with flour and roll out dough to about a 10-inch-by-15-inch rectangle. Brush off any excess flour. Using a ruler as a guide, trim off excess dough along the entire perimeter. Transfer pastry with parchment paper to a rimless baking sheet. Using a ruler and the back of a knife, score a 1/2-inch border around the pastry. Using a fork, dock the interior area sparingly. This will keep the center from puffing unevenly. Transfer the pan to the refrigerator to chill while preparing the apples.

Preheat the oven to 400 degrees F.

In a food processor, pulse the almonds and sugar until finely ground.

Peel and core the apples. Slice them very thin, about 1/8 thickness. Toss with lemon juice to prevent browning.

Spread the almonds on the pastry. Evenly and overlappingly lay the apple slices over the almond mixture, creating three rows lenghtwise. Sprinkle the brown sugar over the apples. Brush off any almond crumbs or sugar from the pastry border and the pan.

Reduce the oven temperature to 375 degrees F. Bake the tart until the pastry is golden and the apples are soft, about 25 minutes.

While the tart cools, mix the jelly with 2 tablespoons hot water. Strain out any solids. Brush the apple slices with the jelly glaze. Cut the tart into squares and serve. Yield: 8 large or 12 small squares.

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Shaved Pear, Celery, and Endive Salad with Bleu Cheese, Walnuts, and Pomegranate Seeds

Pears ... the other fall fruit. Pears just don't seem to get their due respect, taking a back seat to apples, which are the symbolic fall fruit. But pears are exceptional in their own right. And even though they do get compared to apples, pears deserve single attention. If you love pears like I do, you know what I mean. Biting into a ripe, juicy pear is a moment to savor.

Pears are great eaten right out of hand, but they're also great in recipes—in sweet ones, like pies and crisps, but also in savory ones. I particularly like pears in salads, cut into slivers, paper-thin slices, or even roasted. Pear salads make an elegant appetizer for any dinner party, especially if you're celebrating the season like I'm doing. Pears are worth celebrating this season.

In this salad, pears join in with celery, endive, walnuts, bleu cheese, and pomegranate seeds. It's a flavorful combination all tied together by a honey and Dijon mustard vinaigrette. To get the pears so thin, start with very form but ripe pears. Use a mandoline to create the paper-thin slices. You can also cut the pears by hand into thin wedges. Enjoy the season!

Shaved Pear, Celery, and Endive Salad with Bleu Cheese, Walnuts, and Pomegranate Seeds

for the vinaigrette:
3 tablespoons grapeseed oil
2 teaspoons walnut oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper

for the salad:
2 medium Comice or Bosc pears
2 tender celery ribs
2 heads endive
1/2 cup crumbled bleu cheese
1/3 cup toasted walnuts, coarsely chopped
1/3 cup pomegranate seeds

To make the vinaigrette, whisk together the grapeseed oil, walnut oil, vinegar, lemon juice, honey, and mustard in small bowl or measuring sup. Season with salt and pepper.

Cut the pears in half lengthwise to create manageable pieces. Using a mandoline set to 1/8 inch thickness, slice the pears lengthwise, cutting through the pith. Discard the seeds and stems. Toss the pear slices with a drizzle of the vinaigrette to prevent browning.

Slice the celery at an angle on the mandoline set to 1/8 inch thickness.

Core the endive and cut into 1/2-inch chunks.

In a large bowl, carefully toss together the pear slices, celery slices, and endive with half the remaining vinaigrette. Transfer to a platter or individual plates. Scatter over with bleu cheese, walnuts, and pomegranate seeds. Drizzle over with remaining vinaigrette. Yield: 4 to 6 servings as an appetizer salad.

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Roasted Brussels Sprouts with Preserved Lemon

Fall produce isn't just about pumpkins and squash, which is what most people assume. Other vegetables, too, reach their prime in the fall. Right now you'll find a host of cabbages in season, including the entire family—cauliflower, broccoli, and Brussels sprouts, which are my personal favorite. These mini cabbages are so adorable—I just wish more people liked them.

When it comes down to it, you either know how to cook Brussels sprouts or you don't. Those that don't know how to cook them ruin it for everyone else. A pot of over-boiled sprouts never could make anyone like the vegetable (kids liken the smell to stinky feet). The correct cooking method is key to coaxing out the natural sweet flavor of sprouts. No other method can do that better than roasting.

The simplest way to prepare sprouts for roasting is to toss them with oil, salt, and pepper. Then just roast until tender, about 25 minutes. You can customize the basic recipe to suit your own tastes, e.g. add some herbs or vinegar or even lemon juice. For this recipe I utilize preserved lemons I made earlier in the year. Thin slices of the lemon rind along with some of the briny juice give this dish a noteworthy zip. You will love sprouts prepared this way.

Roasted Brussels Sprouts with Preserved Lemon

2 pints or 1 stalk Brussels sprouts, ends trimmed, large sprouts halved
olive oil
fine sea salt
freshly ground black pepper
2 preserved lemon wedges, pulp discarded, thiny sliced
2 tablespoons preserved lemon juice

Preheat oven to 375 degrees F.

On a large rimmed baking sheet, toss sprouts with a good drizzling of olive oil. Season with salt and pepper. Scatter preserved lemon slices over top and drizzle with lemon juice. Roast, tossing once or twice, until knife tender, about 25 to 30 minutes. Yield: 4 to 6 servings as a side dish.

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Roasted Pumpkin Soup with Spicy Toasted Pumpkin Seeds

Pumpkins are as much a part of fall as apples, cider, turning leaves, and chilly weather. The months of October and November call out for pumpkins—just think Jack-o'-lanterns and pumpkin pie! Like their brethren squash, pumpkins work well in countless recipes—and not just sweet desserts but savory dishes too.

Soup is one of my favorite ways to enjoy pumpkin. I make it every October. When I cook pumpkin soup, it officially feels like fall. Flavored with a little nutmeg for warmth and then garnished with pumpkin seeds, it's perfectly comforting. (Don't throw away the pumpkin's seeds, use them in this soup.) A hot bowl of soup always warms me right up.

I start this recipe by roasting the pumpkin. But with the shortage in pumpkins, you could also substitute butternut squash or acorn squash. The base of the soup is a vegetable stock, making it vegetarian-friendly. I like to use my own homemade stock because I can flavor it the way I want. In this case I like a stock made predominantly with celery and fennel—the aroma of these vegetables adds a unique flavor to the pumpkin soup. Try it and you will surely get great reactions from whoever tastes the soup.

Roasted Pumpkin Soup with Spicy Toasted Pumpkin Seeds

for the roasted pumpkin:
1 sugar pumpkin (about 2-1/2 to 3 pounds)
canola oil

for the bouquet garni:
1 bay leaf
1 sprig sage
3 sprigs thyme

for the soup:
olive oil
1 yellow onion, finely chopped
2 stalks celery, finely chopped
1 apple, peeled, cored, and diced
fine sea salt
freshly ground black pepper
6 cups vegetables stock
1/2 grated nutmeg
1/4 cup light cream

for the toasted pumpkin seeds:
1 cup pumpkin seeds, reserved from the pumpkin
canola oil
hot paprika
coarse salt

Preheat oven to 375 degrees F.

Using a heavy, sharp knife, cut the pumpkin in half lengthwise. You may need to core the stem to do so. Scoop out the seeds and stringy flesh, reserving the seeds. Spread the seeds out on a tray to air dry. Rub the cut side of each pumpkin half with canola oil. Turn cut-side down on a rimmed baking sheet lined with parchment. Roast until tender, about 45 minutes to 1 hour.

Once the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. Mash the pumpkin.

Warm a little olive oil in a large pot over medium-high heat. Add the onion, celery, and apple. Sauté until soft, light brown, and almost mushy, about 8 minutes. Season with salt and pepper. Add bouquet garni and pour in stock. Bring soup to a boil and simmer for 10 minutes.

Reduce oven temperature to 300 degrees F.

Meanwhile, toss the pumpkin seeds with a drizzling of canola oil on a large rimmed baking sheet. Spread out evenly. Dust with paprika and salt. Toast, tossing twice, until crisp and pale brown, about 10 to 12 minutes.

Remove and discard the bouquet garni from the soup. Stir in the mashed pumpkin. Off from heat, purée the soup using an immersion blender. Blend in the cream. Check seasoning. Ladle soup into bowls and garnish with toasted pumpkin seeds. Yield: 6 to 8 servings.

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Roast Pork Tenderloin with Apples and Fennel

Apples are officially in season and I'm excited to get cooking and baking with them. Fall is one of the best seasons for food, just because there's finally an opportunity to make hearty meals that all appeal to our comfort zone. Apples, more than any other fruit, best represent the season. They're combination of sweet and tart flavors, contradictory as well as complementary traits, seem to fit the unpredictability of autumn just perfectly.

Apples also have the trait of being able to go well in sweet and savory recipes. The pairing of apples and pork were almost made to go together. (Just think of how many times as a kid you've had pork chops with apple sauce.) So for a recipe that's perfect for fall, here's a dish of roasted pork tenderloin with sweet apples and aromatic fennel. This recipe is quick for dinner any night and it's even elegant enough for a dinner party.

The secret to a good roast loin is getting it seared as brown as you can get it—the darker, the better it looks and tastes. So to help that along, I spread the loin with an herb butter, which serves two purposes: First, it helps brown the meat and second, it imparts wonderful flavor. Just make sure not to overcook the pork—a bit of blushing pink while cutting in is just what you're looking for.

Roast Pork Tenderloin with Apples and Fennel

Note: Don't throw away the fennel stalks and extra fronds. Use the vegetable scraps to make stock. You save money and gain flavor at the same time.

1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
2 Fuji apples, sliced
6 garlic cloves
olive oil
fine sea salt
freshly ground black pepper
2 tablespoons finely chopped thyme
3 tablespoons butter, at room temperature
canola oil
1 pound pork tenderloin

Preheat oven to 425 degrees F.

On a large rimmed baking sheet, toss fennel, apples, and garlic with a good drizzling of olive oil. Season with salt and pepper. Place in oven.

Combine thyme and butter in a small bowl to form an herb butter.

Heat a large skillet or sauté pan over medium-high to high heat.

Liberally season pork with salt and pepper. Spread outside with herb butter.

Add a good drizzling of canola oil to the hot pan. Sear pork all over until golden brown, about 10 minutes total.

After 10 minutes, toss the fennel and apples. Push them toward the edges of the pan to make room for the loin. Add the seared pork loin to the pan and roast for 15 minutes or until a meat thermometer inserted into the center reads 145 degrees F. Remove pork to a carving board and let rest, tented with aluminum foil. Cut pork diagonally into 1/4-inch thick slices. Add apples and fennel to a serving platter. Discard garlic if desired. Top vegetables with sliced pork. Garnish with fennel fronds. Serve immediately. Yield: 4 servings.

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