S'MORES

• 1 tablespoon peanut butter (preferably at room temperature, for easy spreading)
• 2 thin, crisp chocolate wafers (such as Nabisco Famous Chocolate Wafers)
• 1 skewer-toasted marshmallow

Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.

More s'mores :

• Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.
• Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.
• Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
• Gingersnaps with a caramel-filled chocolate square and marshmallow.
• Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.

Mint Chocolate Cookies

• 1 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 1 large egg
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Yields 3.5 dozen

Chile-Cornbread Squares

INGREDIENTS

• 3 1/2 tablespoons vegetable oil, divided
• 1 large onion, finely chopped
• Nonstick vegetable oil spray
• 1/4 cup all purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
• 1/2 cup sour cream plus additional for garnish
• 1/2 cup canned creamed corn
• 2 tablespoons minced seeded jalapeño chiles
• Tomato salsa (for garnish)

PREPARATION

Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. DO AHEAD Custard squares can be made 2 hours ahead. Let stand at room temperature.
Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

6 SERVINGS

Chicks in Blankets

INGREDIENTS

• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 3 tablespoons (about) whole grain Dijon mustard
• 4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
• 1 large egg
• 2 teaspoons milk

PREPARATION

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. DO AHEAD Can be made 8 hours ahead. Cover and refrigerate.
Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm. MAKES 32

Mini Zucchini and Goat Cheese Tarts

Purchased pie dough makes an almost-instant crust for the tiny tarts.
6 SERVINGS

• 1 refrigerated pie crust (half of 15-ounce package)
• 2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 teaspoons chopped fresh lemon thyme or regular thyme
• 3 ounces soft fresh goat cheese, room temperature
• 1/4 cup freshly grated Parmesan cheese

PREPARATION

Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover; keep frozen.
Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

Crispy Smoked Mozzarella with Honey and Figs

• 6 sheets phyllo dough
• 6 ounces smoked mozzarella, cut into 6 equal pieces
• Vegetable oil, for frying
• 8 ounces dried figs, stemmed and quartered
• 3/4 cup honey, plus more for drizzling
• 3 teaspoons black sesame seeds

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

Serrano Ham with Crusty Tomato Bread

12 plum tomatoes

4 tablespoons garlic oil (see Ingredient Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham (about 24 slices; see Ingredient Note)
Directions

To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.

Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with 1/8 teaspoon garlic oil and some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop tomatoes and transfer (with juices) to a serving bowl.

To assemble tapas: Shortly before serving, preheat oven to 350°F.

Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with Serrano ham and the bowl of tomato mixture for spreading.

Ingredient note: Garlic oil is oil that has been infused with fresh garlic. We like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables. Find it at well-stocked supermarkets or at boyajianinc.com.Serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. It is traditionally enjoyed very thinly sliced, like its Italian cousin prosciutto. Find it in well-stocked supermarkets, specialty stores or online at tienda.com.

courtesy of food network and eating well

Ultimate Grilled Cheese Sandwich

Butter
4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices
4 thin slices prosciutto
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)



Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve. Compliments of Bon Appetit

Grilled Ham And Gouda Sandwiches With Frisee And Caramelized Onions

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 oz thinly sliced smoked ham, divided
3 oz Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly. Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisee between bread slices. Top each with another bread slice; butter top slices. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately. 2 servings Compliments of Bon Appetit

Crispy Fried Eggplant and Mozzarella finger sandwiches

Sandwiches
4 Japanese eggplants, sliced into 1/2 inch thick slices
3 tbsp olive oil
salt and pepper

Herb Spread
3 garlic cloves
1/2 c loosely packed basil
1/4 c loosely packed parsley
1/8 teaspoon red pepper flakes
3 tbsp olive oil
1 lb fresh mozzarella cut into 1/4-inch-thick-slices
3 large eggs
1 c parmesan
vegetable oil

Preheat oven to 425. For the sandwiches: On a baking sheet, lightly brush eggplant slices with olive oil; season with salt and pepper. Bake for 15 mins until golden brown.

Herb spread: In a blender or food processor, combine garlic, basil, parsley, red pepper flakes and oil; blend until well combined. Spread the paste on half of the roasted eggplant slices, then top each with a piece of mozzarella. Place remaining eggplant pieces on top to make finger sandwiches.

Dip each finger sandwich in beaten egg, then parmesan, until well coated. Heat 1/2 inch of vegetable oil in a large pan. Saute the finger sandwiches for a couple of minutes on each side until nicely brown. Drain on paper towels.

Makes about 20

Potato-Wrapped Halibut with Sauteed Spinach

6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
8 tablespoons olive oil, divided
6 garlic cloves, very thinly sliced
10 oz fresh baby spinach leaves

Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise. Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.

Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.

compliments of Bon Appetit

Lacy Cookies

1/2 pound (2 sticks) plus 5 tablespoons unsalted butter, room temperature
2 1/4 cups confectioners' sugar
1/4 cup corn syrup
1 1/4 cups bread flour
1 1/4 cups chopped nuts, such as almonds, blanched hazelnuts, or pecans (about 5 1/3 ounces)

Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add bread flour, and mix to combine. Add the nuts, and mix to combine.
Place a 12-by-16-inch piece of parchment on a clean work surface. Spoon the dough across the middle of the parchment. Fold parchment over dough, and, using a ruler, press dough into a neat log, and roll until even. Chill log in refrigerator for at least 30 minutes.
Line two baking sheets with parchment. Remove the parchment from the log, and slice into 1/2-inch-thick rounds. Place rounds on baking sheets, spaced 3 inches apart. Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks. Makes 4 dozen.

Chocolate Brownie Cookies

Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Note: Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Hot Buttered Cauliflower Puree

Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
2 cups heavy cream
1 1/2 sticks unsalted butter
Salt
Cayenne pepper

Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

Cheesey Mini Macs

I like my mac n cheese more cheddar-y. Next time I would try this with all cheddar cheese instead of the cheddar & America combo

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
Spray four 12-cup, nonstick mini muffin tins with cooking spray. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Pecan Sandies

2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped

In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.

Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough.

Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.

Pumpkin Dip

3/4 cup (6 ounces) low-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices) CALORIES 107 (27% from fat); FAT 3.2g (sat 2g,mono 0.9g,poly 0.1g); IRON 1mg; CHOLESTEROL 10mg; CALCIUM 35mg; CARBOHYDRATE 18.3g; SODIUM 87mg; PROTEIN 2g; FIBER 1.4g

Pancetta Crisps with Goat Cheese and Pear

I love goat cheese, pancetta and fruit! This is a lighter idea similar to the pizzettes recipe I have listed (with goat cheese, proscuitto and carmelized onions). I can't wait to test these out! Mmmm...sweet and salty.

24 thin slices pancetta (about 3/4 lb.)

2 Bartlett pear

8 oz goat cheese, crumbled

Freshly cracked pepper

Honey

Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

Core pear with an apple corer in order to keep nice, round slices of the pear. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving!! makes 6

Vanilla Buttermilk Pound Cakes

You can also prepare these cakes in two (8 x 4–inch) loaf pans. Bake at 350 for one hour or until done.

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/3 cups low-fat buttermilk

Preheat oven to 350. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 5 (5 3/4 x 3 3/4–inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack. Yield: 5 loaves, 6 servings per loaf (serving size: 1 slice)

CALORIES 144 (32% from fat); FAT 5.1g (sat 3.1g,mono 1.4g,poly 0.2g); IRON 0.7mg; CHOLESTEROL 34mg; CALCIUM 25mg; CARBOHYDRATE 22.3g; SODIUM 95mg; PROTEIN 2.2g; FIBER 0.3g

Pumpkin Muffins

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened.

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan. Makes 12 muffins.

Per serving: 426 calories; 25 g fat; 45 g carbs; 4 g fiber; 9 g protein