Jalapeno & Green Onion Cornbread

I was recently inspired by a college friend's deliciously healthy rendition of Southern cornbread. In this version, I added some smokey spice, using a jalapeno mixed into the batter and chipotle butter spread. These grainy muffins were excellent alongside Burning 'Bocha Chili (black bean chili made with Golden Road Beer--recipe coming soon!).

The Nutrition Rundown: Made with all whole grains and made without butter and sugar, these pack more filling-fiber, fewer calories, and less saturated fat than standard cornbread. It gives you some room to add the delicious buttery spread!

Jalapeño and Green Onion Cornbread with Chipotle Butter

Makes 12 muffins

Ingredients for Cornbread

1/3 cup safflower oil (or other plant-based oil)

1 Tablespoon maple syrup

1 Tablespoon molasses

2 cups buttermilk (or make it vegan using 2 cups unsweetened almond milk + 2 teaspoons white wine vinegar)

2 cups cornmeal

1 cup whole wheat flour

2 tsp baking powder

1 teaspoon salt

1 jalapeño pepper, minced (~3 Tbs minced)

4 pieces of green onion (tops and bulbs), sliced (~1/4 cup sliced)

Directions for Cornbread:

Nutrition Facts based on vegan recipe,
without butter

1. Preheat oven to 350 degrees. Using butter or oil, grease 12 muffin tin and set aside.
2.  In medium bowl, whisk together oil, maple syrup, molasses, and milk.
3. Sift cornmeal, flour, baking powder, and salt into large bowl.
4.  Make well in center of dry ingredients and pour in wet ingredients. Stir until just combined. Add jalapeno and green onion and stir to combine.
5. Pour batter into greased muffin tins. Bake for ~15-20 minutes, until knife inserted in center of muffin comes out clean. Remove from pan and cool on wire racks. Serve warm or room temperature with Chipotle Butter. 

Cornbread is best served fresh. It can also be stored in closed container at room temperature for up to 48 hours.

Ingredients for Butter

½ cup (1 stick) Unsalted butter, softened to room temperature

3 chilis from canned chipotles in adobo, finely chopped

Directions for Butter

1.  In electric mixer fitted with whisk attachment, whisk butter ~1 minute. Add chilis and mix until well combined, ~1 minute more. (If you don’t have an electric mixer, clean hands work really well for this!)
2.  Place butter on parchment paper, and roll into log, ~2” in diameter. Allow to chill 30 minutes in refrigerator and slice to serve. (You may also forego step 2, and serve butter whipped at room temperature).

Butter can be stored in tightly-wrapped parchment in refrigerator up to a month.

Pumpkin Apple Spiced Oatmeal

Pumpkin and apple are a delicious and tasty autumnal pair. This morning, I made a batch of this hearty oatmeal. It not only made a great weekend breakfast, but it filled the air with the smell of fall! The recipe below serves 4, and whether you're serving 1 or more, I recommend making a hefty batch to re-heat and enjoy all week long. 

The Nutrition Rundown: A bowl of this well-rounded breakfast treat is full of  beta-carotene (aka vitamin A found in orange fruits and vegetables), and it boasts plenty of cholesterol-lowering, satisfying soluble fiber from apples, pumpkin, and oats. 

Pumpkin Apple Oatmeal

Serves 4

Ingredients

3 cups water

1 ½ cups rolled oats (or use steel cut and increase cooking time)

½ cup cooked or canned pumpkin puree

1 apple, chopped

¼ cup unsweetened apple sauce

1 Tbs cinnamon

2 tsp ginger

1 tsp cloves

½ tsp nutmeg

1/3 cup raw almonds, chopped

¼ cup raisins

Honey (optional)

Direction

1. Bring water to a boil. Add oats and reduce heat to medium. Cook, stirring frequently, ~5 minutes or until oatmeal begins to thicken.
2. Add pumpkin, apple slices, applesauce and spices. Turn heat to low and simmer another 10 minutes, stirring often.
3. When oats are desired consistency and apples begin to soften, remove from heat. Stir in almonds and raisins.



Nutrition Facts without added honey


4. Serve warm as is or drizzled with honey. 

Watermelon Basil Martini

Summer is coming to a close, but with a last heat wave here in LA, I thought I'd sneak in an end-to-summer cocktail. This Watermelon Basil Martini is easy, light, and refreshing!

The Nutrition Rundown: Many cocktails have added sugar or simple syrup. Fresh, seasonal watermelon adds sweetness without too many added calories. Seltzer lightens the alcohol content and calories as well. As always, try to enjoy in moderation...

Watermelon Basil Martini

Makes 2

Ingredients

1/2 cup diced watermelon

~5 basil leaves

3 oz (2 shots) gin- you could substitute vodka if you prefer

1 cup ice

6 ounces club soda

Directions

1. In martini shaker, muddle/smash watermelon and basil. Add gin and ice.Place lid on shaker and shake vigorously. 

2. Remove shaker lid. Add club soda and stir. Strain into ice-filled glass and serve. 

Swordfish with Chimichurri

Chimichurri is often served over steak, but swordfish is another delicious pairing-- the fish's firm texture holds up on grill and its flavor to the strong herbs of the sauce. Anytime you're serving seafood at home, do your best to buy sustainably-caught fish from a reliable vendor (I bought the swordfish from Smart Fish Co at my local farmer's market- I buy from them every week and trust their taste and stock completely).

The Nutrition Rundown: Swordfish tastes great and is a lean protein choice, leaving behind the saturated fat in fattier pork and beef. The downside? Swordfish is a predatory fish making it higher in mercury than many smaller fish. If you love swordfish and other large predators like tuna and mackerel, avoid mercury-overconsumption by buying domestic (versus imported) and enjoying a moderate portion about once a month. Check out the Environmental Defense Fund for a guide to best and worst mercury choices.

Swordfish with Chimichurri

Ingredients

For the Chimichurri: 

4 garlic cloves
1 shallot, roughly chopped
1 jalapeno, seeds removed and chopped
2 cups fresh cilantro leaves
1 cup minced fresh flat-leaf parsley

1/2 cup red wine vinegar
3/4 cup extra-virgin olive oil

Salt and pepper

For the Swordfish: 

2 x 4-6oz swordfish steaks

2 Tbs olive oil

salt and pepper

Directions

1. Place all ingredients for chimichurri in food processor and pulse to chop and combine. (If you don't have a food processor, finely chop/mince garlic, shallot, jalapeno, cilantro, and parsley. Stir together with vinegar, oil, salt and pepper.) Set aside prepared sauce. 
2. Preheat grill or grill-pan to medium-high. Rub swordfish with olive oil, salt and pepper. Place on pan for ~4-5 minutes per side until cooked (if you want hash marks, twist 90 degrees about halfway through cooking each side). 
3. Serve grilled swordfish topped with chimichurri. 

Fresh Pick of the Week: Heirloom Tomatoes

Photo from the Melrose Place Farmers Market

In most of the country, heirloom tomatoes are at the peak of their season (in Southern California, we're lucky enough to have these vine-ripened delicacies nearly year-round). So just what are these unusually shaped and splotchy tomato varietals?

Heirlooms are so named because their seeds can be easily passed down from gardener to gardener (and that's just what gardeners have done for centuries!). They grow "true to seed," meaning that when you replant the seeds of one plant, the new tomato plant will yield a similar fruit. Over the years, a number of varieties have taken favor, and you can check out the many colors, shapes, and taste descriptions here. While their often superior taste may be in part from their breed, it also is likely due to the fact that they are allowed to ripen on the vine, making them their peak of flavor and ripeness when they get to your plate. Heirloom tomatoes, unlike many commercial varieties, can split easily, making them more susceptible to spoilage. Choose intact fruits and use them shortly after purchase from the market or picking from your garden.

Enjoy heirloom slices alongside any summer dinner, chopped into fresh salsa or sauce, or try this fast, easy summer salad recipe:

Easy Heirloom Tomato Salad

Serves 4

Ingredients

2 large heirloom tomatoes, diced

2 Persian cucumbers, sliced (these are small; you can also use ~1/2 your standard cucumber)

1/4 red onion, diced

Juice of 1 lemon

1 Tbs olive oil

salt and pepper

Toss all ingredients in large bowl and enjoy! 

Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette

Overdo it over the holiday weekend? Enjoy this light, refreshing salad, made with artichoke hearts and 2 forms of endive: frisee & radicchio. Endive varieties are similar to lettuce, though heartier and slightly bitter. Mixed with the vinaigrette and tossed with sweet figs, this salad is full of flavor! 

The Nutrition Rundown: An excellent source of vitamin A (for immune-health and vision) and a hefty dose of filling fiber. Get tons of flavor for not-too-many calories. 

Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette

Serves 6

Ingredients

For vinaigrette:

Juice of 2 lemons

2 Tbs Dijon mustard

1 large garlic clove, minced

Salt and pepper

3 Tbs olive oil

For salad:

1 head frisee (aka curly endive), end removed and leaves roughly chopped

1 head Treviso (or Radicchio), end removed and sliced

1 ½ cups artichoke hearts, quartered (use steamed frozen or fresh, or drain canned)

3 Tbs toasted pine nuts

~5 figs, sliced

Directions

1.  Make vinaigrette: whisk lemon juice, mustard, and garlic. Add salt and pepper. Continue whisking and slowly drizzle olive oil into mixture.
2. Toss frisee, Treviso, artichoke hearts, and pine nuts in large bowl with vinaigrette. Add vinaigrette and toss. Taste and season salad with salt and pepper as needed.
3.  Place sliced figs on top of salad. Serve cold or at room temperature. 

July 4th Dessert: Patriotic Berry Tart

A few years ago, I adapted this tart recipe from one I found in Real Simple .  It’s quick and easy and such a hit. Use any berries that are in season and play around with fun color combinations depending on your occasion.

The Nutrition Rundown: Fresh, seasonal berries add fiber, antioxidants, and yummy sweetness without too much added sugar. 

Patriotic Berry Tart

Ingredients

flour for the work surface

1 8-ounce sheet frozen puff pastry, thawed

1 egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

2 teaspoon grated lemon zest

3 tablespoons confectioners' sugar

2 cups mixed berries

1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
5. Arrange the berries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

Healthy Artichoke Dip

The Artichoke and Spinach Dip appetizers at restaurants are alarmingly high in calories, saturated fat and sodium. If we assume the Applebee's portion serves 4 people, the dip with the chips come in at 330 calories, 22 grams of fat (6 grams saturated fat), and 655 mg of sodium. That's about a third of your recommended fat and sodium intake just from this appetizer. Yikes!

I decided to try out a healthy take on this appetizer favorite, substituting white beans for all the creamy condiments that go into the standard version. I used kale in place of spinach just for a change of pace. The nutrition facts below are without chips/crackers/veggies for dipping, but you can already see a stark difference! 

The Nutrition Rundown: The bean substitution lowers fat and boosts fiber, to save you calories and make you feel satisfied. A sizzling sprinkle of cheese over the top gives all the flavor, without the over-the-top calories of the standard cream-filled version. If you're watching your waistline, try veggies for dipping in place of chips or crackers. 

Healthy Artichoke Dip

Serves 8-10

Ingredients

4 cloves garlic

12oz can low sodium white cannellini beans, rinsed and drained

1 cup chopped kale leaves, stems removed

Juice of 1 lemon

2 Tbs white wine vinegar

½ tsp salt

½ tsp black pepper

12 oz fresh or frozen artichoke hearts, steamed (frozen steam easily in microwave)

2 Tbs olive oil

¼ cup Parmesan cheese, shredded

Directions

1. Preheat oven to 375 degrees.
2. Pulse garlic cloves in food processor for a few seconds until chopped. Add beans, kale, lemon juice, vinegar, salt, and pepper and pulse until pureed. Add artichokes. With food processor running, pour in olive oil slowly through hole at top of food processor and blend until well combined—artichokes do not need to be fully pureed.
3. Add dip to 9x9 inch baking dish. Bake 10 minutes. Remove from oven, add Parmesan to top and place under broiler for 2-3 minutes, until cheese is golden brown. 
4. Serve warm with whole grain crackers, tortilla chips or crudités. 

Good (for you) Morning Muffins

I've had a particular affinity for delicious, nutritious breakfasts recently. I love sweet breakfast but can't stand the sugar crash that comes with a large morning pastry. So I decided to bake a muffin I could feel good about "indulging in" at breakfast this week. I plan on eating them alongside some Greek yogurt or spread with cashew or almond butter to keep me full until lunchtime. 

The Nutrition Rundown: These dense, whole-grain muffins get most of their sweetness from fruit instead of processed sugar, and get their fat from heart-healthy nuts and flax instead of saturated-fat-filled-butter. 

Good (for you) Morning Muffins

Makes 15 muffins

Ingredients

1 ½ cups + 1-2 tsp whole wheat flour , divided

1 cup oats

1/3 cup packed brown sugar

1 Tbs wheat bran

2 tsp baking soda

¼ tsp salt

2 ripe bananas, mashed

1 cup nonfat plain yogurt

1 egg

½ cup dried apricots, chopped

½ cup dried cranberries

1/3 cup walnuts, chopped

1/3 cup pecans, chopped

Directions

1.  Preheat oven to 350 degrees. Grease muffin tins (you can use cooking spray for this. If you’re using liners, place them in the tin before spraying.)
2. In large bowl, whisk together flour, oats, sugar, wheat bran, baking soda and salt.
3.  Combine banana, yogurt and egg in a separate bowl.  Make well in center of dry ingredients and add wet ingredients to dry. Mix well.
4.  Coat dried fruit and nuts in 1-2 tsp flour. Add to mixture and stir to combine.
5. Evenly distribute batter among muffin cups. Bake ~18-20 minutes. Remove and cool on wire rack.

Fresh Pick of the Week: Sprouted Beans

Image from Health on a Budget

Last week, I picked up some sprouted mixed beans at the farmers market. When soaked in water, fresh seeds/beans sprout little plants. The bean and its sprouts can be eaten raw, which makes sprouted beans a faster and easier fix than dried beans. The protein and fiber content also increases as the beans germinate (or sprout), making sprouted beans a particularly nutrient-dense choice (all beans are, but these are even more powerful!). 

Marinate fresh, sprouted beans in a home-made vinaigrette (like the one below) for a delicious, fast-fix bean salad. 

Homemade Vinaigrette: Whisk together 1 part dijon mustard, 1 part lemon juice, 1 part red wine or balsamic vinegar, 2 parts extra virgin olive oil, salt & pepper. Optional: chopped fresh herbs or minced garlic. 

Green Morning Smoothie

Need a quick breakfast? If  you've got a blender and 3-5 minutes, you're all set! The past 2 weeks, my husband and I have been loving these tropical-tasting smoothies. You can also change up the fruit with whatever is in season or in your freezer.


The Nutrition Rundown: Little is better than getting a full serving of vitamin-rich vegetables for breakfast. Unlike juicing, blending a smoothie won't leave your beverage fiber-less. The proportions of healthy fat from the avocado, protein from the Greek yogurt, and natural sugar from the fruit will leave you full and satisfied until lunch.

Green Morning Smoothie

Serves 2

Ingredients

2 cups coconut water

1 cup nonfat plain/vanilla/honey Greek Yogurt

1 banana

1 cup frozen pineapple

2 cups baby spinach

¼ avocado (optional)

Directions: Blend all ingredients in blender for ~3 minutes, until smooth. 

Cabbage Citrus Salad with Carrot and Jicama

I made this salad/slaw to go with a Mexican-ish meal. Because it got better 24-48 hours after being dressed and stored in the refrigerator, I also enjoyed it as a side dish for lunchtime sandwiches. If you're not used to cooking with jicama, it's a crisp, watery tuber vegetable, also known as a "Mexican Turnip". 

The Nutrition Rundown: Because this salad is high in fiber, an excellent source of vitamins A and C as well as low-calorie, it is described as a particularly "nutrient-dense" dish! 

Cabbage Citrus Salad with Carrot and Jicama

Serves 10

Ingredients
For the Salad: 
1 head red cabbage, shredded or sliced thin
4 large carrots, shredded (I used a vegetable peeler to get small strands)
1 jicama, peeled and sliced into matchsticks
1 shallot, sliced thin
1/4 cup pepitas or sunflower seeds

For the dressing: 
1/2 cup light sour cream
Juice of 4 limes
Juice of 1 orange (or ~1/4 cup)
1/4 cup cilantro, finely chopped
2 Tbs olive oil
Salt and Pepper

Directions
1. Toss cabbage, carrots, jicama, and shallot together in large bowl.
2. Whisk together ingredients for dressing and pour over salad. Toss to coat.
3. Sprinkle seeds over salad just before serving.

Fresh Pick of the Week: Navel Oranges

Picture of the Cara Cara variety from Sunkist

Navel Oranges have a long season in California, from early November to late spring. The season peaks now, February through April, when the oranges are their orange-est and sweetest. Like other citrus fruits, navel oranges are packed with Vitamin C, perfect to boost immunity during cold and flu season. They are also a good source of folate- an especially important nutrient for women- as well as potassium. They're the ideal on-the-go snack at about 60-80 calories per fruit (depending on the size).

How do you select your Navel Orange? Find an orange with a "navel" (like the one pictured). Choose a fruit that feels heavy in your hand and has a sweet odor. That one will be the most delicious! My favorite variety is Cara Cara, which has a redder inside hew.


In addition to snacking, navel orange wedges are great additions to salads. Or try mixing the juice of 1 orange, 1 lime, dollop of sour cream, drizzle of olive oil, salt, pepper and other herbs/spices (like cilantro, basil, cayenne pepper) for a light, citrus salad dressing.

Gourmet Deviled Eggs

These deviled eggs are an easy, make-ahead fix.  The feta, lemon, and herbs are a surprising, crowd-pleasing twist. I made them a night ahead of a breakfast potluck and stored them in the refrigerator in a muffin tin with a lid (a favorite storage vessel for many traveling treats!). 

The Nutrition Rundown: A great brunch dish or party appetizer! With so many carb-heavy dishes at a potluck, the filling protein and fat content are perfect to balance a buffet and leave you satisfied without tons of calories. 

Greek-Style Deviled Eggs

Makes 24 halves (12 servings)

Ingredients 

12 eggs, hard-boiled, shells removed and sliced in half lengthwise

¼ cup mayonnaise

¼ cup Dijon mustard

2 oz feta cheese (about ½ cup crumbled)

2-3 Tbs red wine vinegar

Zest of 1 lemon, grated

2 Tbs fresh basil, minced

1 Tbs fresh oregano, minced

1 tsp pepper (or to taste)

¼ tsp salt

  

Directions

1.  Gently remove yolks from egg whites. Place yolks in large mixing bowl and set egg whites aside. Mash yolks.
2. Mix mayonnaise, mustard, feta, vinegar, lemon zest, basil, pepper and salt into yolks until well combined and smooth.
3. Spoon yolk mixture into egg whites. Serve cold. (If made ahead, eggs may be stored overnight in refrigerator before serving). 

Roasted Peppers

Oven-roasted bell peppers couldn't be easier! Packed with vitamin c and low cal, they're a great addtion to salads, pasta dishes, or served cold as appetizers.

Roasted Bell Peppers

Ingredients
1 bell pepper (any color)
1 teaspoon olive oil

Directions

1.  Set oven to broil. 
2.  Brush pepper(s) with olive oil. Set on cookie sheet, and place cookie sheet on top oven rack, nearest broiler. 
3. Broil ~5-10 minutes, then turn peppers. Skin should be blackened on one side. Repeat until skins are blackened all around pepper. 
4. Take pepper(s) out of oven. Once cooled, gently remove stems and skins. Cut pepper in half lengthwise and remove the pith and seeds. Slice and add to dish or serve. 

Rosemary Berry Biscuits

These biscuits take less than 30 minutes to make and are a great addition to dinner. I served them with White Chicken Chili; they'd also be great alongside a big salad, or with a veggie egg white omelette. 

The Nutrition Rundown: At 200 calories each and made with real butter, these biscuits are a delicious, hearty starch, best served alongside a vegetable-rich, low-fat dish for nutritional balance. 

Rosemary Berry Biscuits

Makes 10 Biscuits

Adapted from KitchenAid Baking Basics

Ingredients

2 cups whole wheat flour

2 Tbs sugar

4 tsp baking powder

½ tsp salt

1 Tbs chopped fresh rosemary

½ cup unsalted butter, cold and cut into pieces

1 cup skim milk

½ cup dried mixed berries, chopped

Directions

1.   Preheat oven to 425 degrees.
2. In bowl of electric standing mixer with paddle attachment, combine flour, sugar, baking powder, salt and rosemary. With mixer on low, cut in butter until mixture resembles coarse crumbs.
3. Stir in ¾ cup of the milk. Add remaining ¼ cup as needed to form sticky batter. Stir in dried berries.
4.  Move dough onto lightly floured surface. Pat into 1” thickness. Cut into circles using biscuit cutter (or the top of a glass).
5. Place biscuits 1” apart on ungreased baking sheet. Bake until golden brown, ~15 minutes. Cool on wire rack.

Fresh Pick of the Week: Parsnips

Parsnips are at their best now through March. They grow in chilly weather, so you can find them locally in most parts of the country. Just one 9" parsnip gives you one third of your daily vitamin C to help boost immunity, one fourth of your daily folate to help reduce heart-disease risk, and 6 grams of fiber to keep you full and regular. Enjoy them in soups, pureed, or roasted like the recipe below!

Roasted Parsnip Oven Fries

Serves 4

Ingredients
10 parsnips
2 Tbs olive oil
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder

Directions

1. Preheat oven to 425 degrees. 
2. Wash parsnips and trim ends. Create equally-sized parsnip wedges: cut parsnips in 2 pieces, separating larger portion from the thin end; quarter or half the larger ends lengthwide to create wedges; leave thin ends intact or cut lengthwise in half.
3. In large bowl, toss parsnips in olive oil and spices. Spread evenly onto cookie sheet. Bake for ~20 minutes, turning halfway through. 

Butternut Squash Soup

This soup is a great starter or side dish to your meal. I recommend making it a meal alongside a delicious salad (like kale, red pepper, goat cheese, and almonds).  It also freezes well, stored in an airtight container, for up to 2 weeks to make a quick, reheat meal. 

Butternut Squash Soup

Serves 6

Ingredients

½ stick unsalted butter

1 medium yellow onion, diced

1 tsp salt

1 tsp freshly ground black pepper

1 large butternut squash, peeled, seeded and cubed

1 Granny Smith apple, peeled and cubed

1 Tbs curry powder

2 tsp all-spice powder

2 Tbs fresh thyme leaves

1 Tbs fresh rosemary, chopped

6 cups low sodium vegetable stock

Directions

1. Melt butter in large pot. Add onion and cook until translucent.  
2. Add butternut squash, apple and remaining herbs and spices to pot. Stir and cook about 5 minutes.
3. Pour vegetable stock into pot. Bring to boil then reduce heat to simmer. Cover with lid. Simmer until squash is soft, about 10-15 minutes. Turn off heat.
4. Puree using either emersion blender or standing blender. Heat soup before serving. ***If using a standing blender, first allow soup to cool COMPLETELY or you will have hot soup all over. Add cooled soup in small batches to puree and return to pot to warm before serving.***
5. Serve with dollop of sour cream and sprinkle of fresh thyme (optional). 

Holiday Shortbread Cookies

It's a cookie-filled time of the year. These shortbread bites are full of all the pepperminty, chocolatey, sweet and salty goodness I crave from a Christmas cookie.

The Nutrition Rundown: These buttery treats made with whole wheat flour and antioxidant-rich dark chocolate are best enjoyed in petite portions to prevent overindulgence. Cut small and individually wrap a couple for each of your friends.

Holiday Shortbread

Ingredients

2 sticks butter

¼ cup granulated sugar

½ cup confectioners’ sugar

2 cups flour

1 tsp salt

 9-12 oz bittersweet chocolate

4 candy canes, broken up

1. Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. 
2. Press into a buttered 8-inch square pan. Chill 30 minutes. Bake 35-40 minutes at 300 degrees. Leave in pan to cool.
3. Once shortbread is baked and cooled, melt chocolate over double boiler on stove. Spread on shortbread and sprinkle crumbled candy canes on top. 
4. Allow to cool 1 hour before serving. Cut into small squares or pieces.