Tag Archives: Recipes

Hold the Butter and Flour, Please: Peanut Butter Chocolate Chip Cookies

This morning I was wide awake at 7 AM. This never happens. Usually I hit the snooze button a good five times before emerging from my sleepy slumber. On the rare occasion that my body actually reacts to my first alarm, however, I do one of three things: clean, run, or create some mess in the kitchen. After a sweeping glance around the already clean apartment and one look outside only to see that it was pouring rain, I poked my head into the kitchen to see what I could come up with. I’ve been really interested in all of the flourless baking that has been recorded in the blogosphere lately, and so after consulting a few food blogs, I found a recipe that seemed quick and easy. The best part? It included peanut butter, which, as one of my coworkers pointed out to me, is “one of the top five butters.” (I don’t know that I’ve had five types of butter, but I’ll go with it.)

I should also note that my coworkers have adopted the nickname “Hi-Top” for me, so this particular brand of peanut butter seemed like it might be good luck.

Recipe courtesy of Divine Baking.

  • 1 cup crunchy peanut butter
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp vanilla
  • 1 cup semisweet chocolate chips

Preheat your oven to 350 degrees and locate two ungreased cookie sheets.

Combine all ingredients, except chocolate chips, in a medium bowl. I used my handy dandy KitchenAid, but a hand mixer works just as well.

Yes, I Instagrammed this. It’s becomming a problem.

Mix until incorporated, but don’t overdo it! Next, dump your chocolate chips in and give the dough a few good stirs with a wooden spoon.

Drop the dough by rounded balls onto your cookie sheets. For this, I used my tablespoon measure and created balls about 1 1/2 T big. It helps if you moisten your hands a bit as well so that the dough sticks to itself and not to you!

Bake for 10 minutes and allow the cookies to rest on the baking sheets for about two minutes before removing them to the cooling rack. Don’t attempt to move them right when you take them out of the oven as they will still be soft and will fall apart into a disappointing mess. Trust me.

Last step: pile them onto a plate and enjoy! I brought these into the office this morning and they received positive reviews all around.

bon appetit!

Simple Snickerdoodles

Last week, I broke out the fire engine red Kitchen Aid and whipped up a batch of snickerdoodles just because the sun was shining. I can’t remember where I found this recipe, but it is my absolute favorite version of the sugary cinnamon morsel because I always have the ingredients on hand. This is one of the easiest recipes around and the finished product is guaranteed to produce smiles!

Preheat your oven to 350 degrees, and gather the following ingredients:

2 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup butter (2 sticks)

1 1/2 cups sugar

2 eggs

2 T sugar

2 tsp cinnamon (I use about 1 T for that extra kick)

Begin by combining the flour, baking powder and salt in a bowl. The recipe calls for sifting, but I usually just whisk the ingredients together a few times and call it good.

In a separate bowl, cream together the butter and sugar.

Slowly add the flour mixture and mix until the dough is pale and fluffy. I do this 1/2 cup at a time–it takes a few minutes but the result is worth it.

Now, add the eggs and mix until incorporated, but don’t overdo it!

Mix your remaining 2 T of sugar and cinnamon into a bowl and set aside. Shape the dough into balls about 1 3/4 inches wide, and roll them in the cinnamon sugar mixture. Space your cookies out on the sheets as they spread a bit. (Note: I have used parchment paper as well as un-greased cookie sheets, and both work fine!) Bake for 12-15 minutes, rotating the cookie sheets halfway through.

Now remove your cookies to cooling racks and spread the snickerdoodle love!

Weeknight Meal: The Mustard Edition

For those of my readers who know me well, (all ten of them), they know that I have an obsession with mustard. Some may say that it is an unhealthy love affair, but I’m OK with that. Spicy, sweet, smooth, grainy–if it’s mustard, I love it. Now that I have “graduated” I am trying to learn to fend for myself in the kitchen. That being said, when I had a hankering for mustard the other night, it resulted in mustard-covered brussels sprouts and a caprese panini…with mustard, obviously.

Mustard-Caramelized Brussels Sprouts Ingredients:

– Brussels sprouts (I used about 12)

– 1 Tbsp olive oil

– 1 Tbsp grainy mustard

– 1 Tbsp white vinegar

– Salt & Pepper to taste

I began by slicing my brussels sprouts in half, like so:

While doing this, I heated 1 Tbsp of olive oil in a skillet over medium heat. I then placed the sprouts round side up in the pan, and covered it with a lid. This kept the heat inside of the pan and allowed them to caramelize–I left them for roughly 5-7 minutes, or until they were soft to the touch.

After they were soft, I removed the lid and turned them over to see the browned flat sides. I reduced the heat to low and left them for a minute to make sure they were cooked through on the backsides. While doing this, I combined my mustard and vinegar, and then doused the sprouts in the mixture. Due to my mustard obsession, I used a bit more than a Tbsp. Promptly remove the sprouts from the heat and place them in a bowl. If you are a cheese fiend like me, you may want to top them with a bit of freshly grated parmesan.

Caprese Panini Ingredients:

– 1 whole wheat flat bread (Trader Joe’s has great options)

– 3-4 tomato slices

– 7 spinach leaves

– Fresh mozzarella cheese

– 2 turkey slices (optional)

– Mustard (duh)

First off, I had to heat up the panini maker. I then proceeded to spread all of my ingredients in front of me, and stack them in my preferred order: mustard, cheese, turkey, tomato spinach.

Once I had a neat little tower on my flatbread, I placed it in the panini maker and let it sit until it had grill marks on each side, and I could hear the melted cheese sizzling.

Once my panini was finished, I cut it in half and sat down with my brussels sprouts to enjoy a mustard-covered weeknight meal.

Bon Appétit!