Peanut Butter Chocolate Chip Cookies 

The Boy asked for these and I always try to make things that make him happy. So I made these for Easter. It is a peanut butter cookie that I had never tried, but instead of peanut butter chips, I used semi-sweet chocolate chips because that is what the Boy requested.

It is an odd thing. I love peanut butter – peanut butter and apple jelly sandwiches, peanut butter toast, peanut butter in my oatmeal – with raisins if possible – but I am not a huge peanut butter cookie fan. I think it is because so many of them have a dry, sandy texture. I also do not like peanut butter mixed with chocolate. As I have said over and over, I am not a chocolate person and there are only a couple of things I like mixed with my chocolate – caramel, toffee, or nuts – or some combination of the three. No peanut butter, no coconut, certainly not orange, oh dear lord, please no mint, blech. I know, I am seriously fussy – about just about everything.

Anyway, back to peanut butter – this is a recipe I’ve had for years and have never tried so this gave me the perfect opportunity to do so. This is … wait for it … a Gwyneth Paltrow recipe that I have modified, but I will qualify that by saying it is a recipe from her maternal grandmother that her grandfather loved. Family recipes are the vast majority of the time a very good thing. So I tried this – it’s easy to put together with things that I had on hand which to me is a huge bonus. If you compare it to the original, I did make a few changes (I only use light brown sugar for instance) and swapped out the peanut butter chips for semi-sweet chocolate chips, per the Boy’s request.D&D_1841

I have learned over the years that if you taste the raw dough you will get a good sense of what the cookie will taste like and I thought this worked out well. I also made a test cookie with no chocolate chips just to try it as a straight up peanut butter cookie. It worked well. That said, it is a soft cookie, so it is best to let it cool completely before moving it about too much.

Hood approved of, and ate half of, the plain peanut butter cookie – think there might be some dog treats with this in the future.

1 1/4 cups all-purpose flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
8 Tbs unsalted butter, room temperature
3/4 cup smooth peanut butter **
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 tsp vanilla
1 1/4 cups semi-sweet chocolate chips
Sanding sugar for the top (optional)

Preheat over to 350 degrees. Line a baking sheet with parchment paper.

Sift together dry ingredients over a piece of waxed paper. In the bowl of a stand mixer, cream together butter, peanut butter, and brown sugar. Mix in egg and vanilla. Add flour mixture a little at a time. Stir in chocolate chips.

Using a cookie scoop (disher), place cookies about 1 1/2 inches apart on baking sheet. Sprinkle with sanding sugar if your going for that thing (nice crunch). Bake about 10 minutes rotating pans half way through baking. Let rest on baking pan for at least 4 minutes then move to cooking rack to cool completely

* I always use unbleached, just a habit.

** I am a Jif PB person.

Source:  Modified from Epicurious

St. Patrick’s Day – Preview Day, sort of

Unfortunately, I will be out of town for St. Patrick’s Day this year as I have been in several other years and it makes me sad. St. Patrick’s Day was our first date – ish. I do not think the MotH planned it as a date, but I think it was inevitable and now it is probably the second most important date for us – the wedding date being the most important. Or maybe the other way around. Interesting, that both days were really just amazingly relaxed. Guess that is just us. I think that may be what happens when two adults realize they have found the right person for them.  Okay – I shall stop now because that sounds too sappy. I do seem to do that on occasion.

So back to St. Patrick’s Day, since I will not be around in my kitchen, I will replay some of my favorites for you to enjoy. I guess I need to figure out when St. Andrew’s Day (November 30th) is as he is the patron saint of Scotland and I am Scottish on both sides of my family. You do not look like me or like the Boy without some Scottish in you. When I think back, my father really had the look about him, but I just did not recognize as I do now in hindsight. I guess I have to figure out Scottish food, but I’m not entirely sure that will be a good thing. ?

Reuben Casserole – as I have said, not pretty, so not pretty, but pretty amazing.

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Guinness Chocolate Cake with Cream Cheese Frosting. It’s like looking at a really good pour of Guinness. That is something that has to be done correctly and it takes time – just wait, it will be worth the reward.

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Guinness Brownies – I do not like brownies at all. But the first time I made these, well, hell, in small doses they were amazing. And I think the Boy liked the idea that there was stout in his brownies made him happy. Can not say that I blamed him for that.

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Pi Day

This is a repeat of a pie that I love to make, but do not make often enough. Lots of people think that National Pie Day (January 23rd)** is Pie Day, but for me  – this is Pi Day. Yep. I am that nerd. 3.14D&D_9457

This is also Albert Einstein’s birthday if you can imagine that. Not that he really had much to do with Pi, but …. science nerdism.

i8Σπ – I am ate (me) some pie. It is a total nerd joke, but there it is.

I was young in one of my first jobs. This proper job, because I was not going to go to college (how things change), was at a regional office of a fast food restaurant. One of our things was birthday celebrations for those of us in the office. And celebrations equaled pies from Village Inn. While I’m not a huge chocolate fan, and it was not my pie to order (read: lemon), French Silk was a favorite of just about everyone. My friend Marie gave me her recipe at the time and I made and enjoyed it, and while I cannot find it now, this one is not to far off the mark, and also better than I remember. It’s not too sweet, light, but slightly rich too. Small pieces are in order.

I was surprised to find that the name French Silk Pie didn’t translate to everyone. By definition, French Silk is a mousse-like chocolate pie. Am I being, as I’m often accused, a food snob again? Probably. And yes, raw eggs are used – get over it.

French Silk Pie
1 9″ pie crust, baked and cooled *
4 ozs bittersweet chocolate
1 tsp vanilla
1/4 tsp espresso powder (optional)
1 cup cold heavy cream
1 1/2 sticks, unsalted butter, room temperature
1 cup sugar
3 large eggs
Additional whipping cream, for topping – which I never seem to make.

Heat the chocolate in a microwave on medium power until melted. Whisk in vanilla and espresso powder, if using, and set aside to cool.

In a medium bowl, beat the heavy cream on high until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.

In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the melted chocolate and beat until incorporated. Add 2 eggs and beat on medium speed for 3 minutes. Add the remaining egg and beat for another 3 minutes until the mixture is silly and smooth.

Fold the chilled whipped cream into chocolate filling until no visible white streaks remain. Pour filling into prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of 2 hours, but preferably overnight. Decorate with freshly whipped cream – again – never seem to do. Sigh.

Source: The Kitchn

Notes: I used my graham cracker crust* from the Three Cities of Spain Cheesecake, my go to cheesecake recipe that never fails to impress. Here are the details:

5 ozs graham crackers (1 sleeve)
5 Tbs unsalted butter, melted and cooled
1/3 cup sugar
1/8 tsp salt

In the bowl of a food processor, pulse crackers, sugar, and salt to mix together. Add melted butter, and pulse to incorporate. Press into pie plate and refrigerate until needed.

** I shall disabuse you of this idea, because honestly it just too easy. And you may say this is too easy too – repeating something you’ve done before, but I think this the funny bit – to be honest. And I have to go out of town this week, so there is no one to make pie for at this point. And that makes me slightly sad. But this pie really is worth a repeat.

Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

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Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




I have local fresh eggs – amazing!

My friend Tony told me his friend Dusty raises chickens and sells eggs. Finally, a source for farm fresh eggs  – that is so great! I know there have been several places in Milton that have signs out for fresh eggs, but I just do not go into Milton that often. Tony speaks very highly of his friend and from the description the chickens are kept in, it is the kind of environment that I think is great for chickens. I mentioned it at work and someone called them yard eggs, and I guess when you get right down to it, that is really what they are. Though I have never heard that phrase before.

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The colors are so amazing. It is like Easter eggs without dying them.

This is just in time for my Meyer lemons to come in from California so I can make all kinds of lemon curd. And lemon curd tartlets – oh yes, this is going to be a good couple of baking weeks. Or just a good couple of weeks in general. Yep.

I think Meyer lemon curd has to be first because the two most important things are egg yolks and Meyer (or any lemon, but prefer Meyer) lemon juice. I think the only other thing that will be made more outstanding is hollandaise because, again, egg yolks. And fresh ones have to be so superior.

Pecan Pie Cookies

It is a well-known fact that I will try any kind of “pecan pie” anything. Pecan pie muffins – so there. Pecan pie cookies, hell, even pecan sandies ^ of all sorts of varieties. I just cannot help myself. I am not a huge ice cream person, but the one thing in the ice cream world I do love is butter pecan ice cream, as long as the pecans have a bit of salt on them. dd_1798

If I were not so cheap, I would buy an ice cream machine and figure out how to make the best butter pecan ice cream, but then I might just end up being as big as a house and that serves one well in the grand scheme of things.

So here we have a new pecan pie cookie. One I really like. I also make my pecan pie muffins the same week – do we see a theme? Yep.

1 cup packed brown sugar
3/4 (12 Tbs) cup unsalted butter, softened
1  large egg, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp salt

Filling
1 cup chopped pecans (Renfroes *)
1/2 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Sift together flour,  baking powder, and salt and beat in at low speed until well mixed. Chill 2 hours.

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto parchment-lined baking sheet. Make indentation in each cookie with a measuring teaspoon; rotate to hollow out slightly

Combine all filling ingredients in bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Source: Modified from Land o’ Lakes

* Having local fresh pecans is just an absolute joy. I guess simple things make me happy.

^Make these. No really, do this.

Salted White Chocolate Macadamia Nut Cookies

The Boy loves white chocolate chip macadamia nut cookies and I get that to a certain degree. This recipe intrigued me because of the flaky salt on top and, for me, that is always Maldon. This year is Maldon’s 135-year anniversary. To me that is just slightly, no, mostly,  amazing. But even better –  they have been harvesting salt in that area of England* since the Romans occupied the country. You just cannot beat that kind of history.dd_1781

When The Boy and I lived in England it was so strange to me to live somewhere where everything was pretty much older than everything in the United States. We lived in Coventry – in the Midlands, a lovely, if slightly industrial town, but there were some buildings in the City Centre that were medieval timber-framed houses and were beautiful and so close to the original St. Michael’s. The original St. Michael’s was destroyed during the Blitz of World War II, so they just left it that way. That was impressive and chilling at the same time. I would go shopping in the city centre and then just go hang out at the bombed out St. Michaels. I went into the new cathedral, but the part I liked best about the “new” version was the sculpture of Michael on the outside. It is pretty much just bad ass. But we all know Michael was the angel version of a total badass.dd_st-michael-devil-sculpture

How did this go from salt to Coventry and then to St. Michael? It got away from me. Just like the Doctor.

1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg
1 Tbs vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roughly-chopped macadamia nuts
1/2 cup white chocolate chips
Flaky sea salt – Maldon, my go to for flaky

Preheat oven to 350°F.

Over a piece of waxed paper, sift together flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar until light and fluffy. Add egg and vanilla, and mix until combined.

Add in the flour mixture until just combined. Stir in the chopped macadamia nuts and white chocolate chips by hand until combined.

Use a large cookie scoop or dishers as they are called, I used a #30 size. Place them on a parchment lined baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through. This is pretty important. Also just add a few white chocolate chips on the top just to make it look nice.

Bake for 10-12 minutes until the edges are just set.  Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Source: Gimmesomeoven  – Amazingly creative name, yeah, really amazing.

* Maldon is a town on the Blackwater estuary in Essex, England. It is the seat of the Maldon District and starting point of the Chelmer and Blackwater Navigation. It is most renowned for Maldon Sea Salt which is produced in the area.