Heath Bar Cookies

1 c butter, cold and cubed into 1/2-inch pieces

1/4 c white sugar

3/4 c light brown sugar

1 egg

1.5 c flour

1/4 tsp kosher salt

1/2 tsp baking powder

1/4 tsp baking soda

4 Heath candy bars chopped into roughly 1/2-inch pieces

1/2 c semi-sweet chocolate chips

Preheat oven to 375℉.  Line a large baking sheet with parchment paper.  Combine the butter and both sugars in a mixing bowl and beat until smooth.  Add the eggs and beat again until fully incorporated.  Whisk together the flour, salt, baking powder, and baking soda.  Slowly add the dry ingredients to the wet ingredients while beating to combine.

Stir in the chopped candy bars, toffee bits, and chocolate chips.  Use a medium-sized scoop to place generous 2 Tbs sized scoops of dough onto the lined cookie sheet.  Bake 11-12 minutes until just barely browned around the edges.  Remove from the oven while still soft, as soon as they are puffy and cracked on top.  

Let cool for 2 minutes on the baking sheet.  Transfer to wire cooling racks and allow the cookies to cool completely before storing them in an airtight container.

From Grace with Chocolate

Korean Beef Quesadillas

KOREAN BEEF:

1 Tbs sesame oil

1 lb ground beef

3-4 garlic cloves, minced

1 Tbs fresh ginger, cut into tiny matchsticks

1/4 c light brown sugar

2 tsp cornstarch

1/3 c low sodium soy sauce

2-3 tsp chili paste (plus more to taste)

1/4 tsp kosher salt (ONLY if needed)

1 c frozen peas

3 green onions, sliced thin

flour tortillas

butter

shredded mozzarella cheese

Warm the oil in a large skillet over medium high heat.  Brown the beef until cooked through, crumbling as it browns.  Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.

Whisk together the brown sugar, cornstarch, soy sauce, and chili paste.  Pour the liquid over the beef and stir to combine, bring to a simmer for two minutes to blend the flavors and slightly thicken the sauce.  Add the peas, stir and simmer a minute longer.  The peas will thaw and warm in the skillet.  

QUESADILLAS:

Preheat a large non-stick skillet to medium-high heat.  Lightly butter one side of a tortilla and place it in the hot pan.  Sprinkle about 3 Tbs of cheese, 1/4 c Korean beef, and an additional 2-3 Tbs of cheese on one half of the tortilla.  Top with a sprinkling of green onions.  Fold the tortilla over on itself and let it cook for 2-3 minutes.  Flip to cook other side until cheese is melted and tortilla is crips around the edges.  Serve hot!

*Note: You'll probably want to double the meat!!!

From Barefeet in the Kitchen