Sunday Sweet Spot (and then some)
Prep: 15 minutes
Bake: 8 minutes
1/3 cup butter (no substitutes), softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla yogurt
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Penne with Broccoli Rabe and Pancetta
4 to 6 servings
Start to Finish: 30 min.
12 ounces broccoli rabe or 1-1/2 cups broccoli florets
3 cups dried whole wheat or multigrain penne (8 ounces)
1/2 cup chopped onion (1 medium)
2 ounces pancetta or 3 slices bacon, chopped
2 cloves garlic, minced
1-1/3 cups chopped, seeded roma tomato (4 medium)
1/3 cup dry white wine or chicken broth
1/4 cup finely shredded Asiago cheese (1 ounce)
1. Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.
2. In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm.
3. Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes.
4. Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.
Nutrition facts per serving:
Servings Per Recipe 4 to 6 servings
Total Fat (g) 8
Saturated Fat (g) 3
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 0
Cholesterol (mg) 18
Sodium (mg) 462
Carbohydrate (g) 51
Total Sugar (g) 5
Fiber (g) 8
Protein (g) 16
Vitamin C (DV%) 68
Calcium (DV%) 25
Iron (DV%) 16
*Percent Daily Values are base on a 2,000 calorie diet