Salted Peanut Butter Chocolate Chip Cookies

Hey y'all! Two posts in one week, what what!

I'm thinking about starting a series called "Phone Friday" where I share a quick recipe with photos provided by my iPhone. What do you guys think? Do you like the idea of a Casual Friday post?

Often times I'll make something that's utterly delicious, but I simply don't have the time to drag out my camera, pose the food perfectly and edit the photos. In other words, there's some awesome recipes I wish I could share with you guys but never get the chance.

Let me know in the comments if I should do more of these!

But about these cookies. My gripe against cookies is that they're often overly sweet. However, if you cut back on the sugar too much you mess with the texture. Adding a sprinkling of coarse salt on top is a wonderful solution. It balances out the sweetness of the cookies nicely. The added crunch is quite pleasant as well.

Notes:

• These cookies are pretty soft and crumbly. Please to not over bake unless you like your cookies on the firmer side.
• In addition to the salt the sucanat and demerara provide a bit of crunch as well.
• I did, of course, cut back on the sugar a bit. If you like your cookies pretty sweet you can go ahead and add 3/4 cup each of the sugars.

Peanut Butter Chocolate Chip Cookies

Adapted slightly from Baking Chic

Printable Page

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter
• scant 2/3 cup sucanat
• scant 2/3 cup demerara 
• 1 large egg
• 1 tablespoon whole milk
• 2 teaspoons pure vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dark chocolate chip
• Coarse sea salt, for sprinkling

Directions:

1) Preheat your oven to 350 degrees F (175 C).

2) In the bowl of a stand mixer, mix together the butter and peanut butter until smooth. Add the sugars and mix for a few minutes. Mix in the egg, milk and vanilla.

3) Dump your flour, baking soda, baking powder, and salt into the mixer. Mix on low speed until combined. Stir in the chocolate chips.

4) Form the dough into flattened balls with your hands. Place on an ungreased cookie sheet. Bake in preheated oven until the bottoms are just browned, 10-12 minutes. Sprinkle with the coarse sea salt while still warm. Allow to cool on pan for about 5 minutes before removing to cooling racks. 

Store in an airtight container for a few days.

Note: Some links are affiliate. All opinions are my own. I would never share something with you guys if I didn't care for it.

Friday, October 10, 2014

Salted Peanut Butter Chocolate Chip Cookies

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Thai Chicken Salad

On humid August evenings a hot, heavy supper doesn't sound one bit appealing. Any amount of cooking heats up our little house (we don't have air conditioning). And when Reuben has been working in the blazing sun all day, all he wants is a smoothie. But smoothies don't stick with you long.

A cold salad is so refreshing and satisfying, especially if it contains protein (AKA chicken). Most of the time I'll simply marinade chicken tenderloins and serve them on top of greens with lots of cheese and dressing. But I wanted to branch out (and I wanted to make something yummy to share with y'all).

"Would you eat this for supper if I made it?" I asked Reuben. "You probably won't like it." 

You see, Asian food isn't his favorite (unless it's deep fried, for which I can't blame him). He actually tolerated it pretty well, and wouldn't let me share it with my sister and her husband. I really liked it. It's my thang. 

As always, make sure you customize to your personal tastes. If you like a bit of heat, you could add some Sriracha to the dressing. I think that a fruit such as mangoes or peaches would be lovely. Maybe some candied almonds. Yummers. 

Thai Chicken Salad

adapted from Nature Box | makes 3-4 servings | Printable Page

Ingredients:

For the Salad:

• 6 cups shredded cabbage (about half a head)
• 1 large carrot, peeled and shredded
• 2 green onions, sliced on the diagonal 
• 1/4 cup chopped fresh cilantro (less if you don't care for cilantro)
• 1 avocado, diced 
• 6 chicken tenderloins, cooked with a bit of salt and cut into small pieces (about 2 cups)

For the Dressing:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lime juice + a bit extra
• 1 tablespoon evaporated cane juice (more if you're using unsweetened peanut butter)
• 1/4 teaspoon ground ginger

Directions:

1) Toss all of the salad ingredients except for the chicken together gently in a large mixing bowl. 

2) For the dressing, place all ingredients in a blender and blend until smooth. Taste and adjust seasonings if necessary. 

To assemble:

3) Pour a bit of the salad dressing over the chicken, squeeze in a bit of lime juice and toss to combine. Toss chicken with salad ingredients. Pour dressing over salad and toss one more time. Serve immediately. Store any leftovers in the refrigerator (it will last for MAYBE a day, probably less).

DO AHEAD: Toss together all of the salad ingredients except for the avocado and chicken. Make the dressing. When ready to serve, mix in the avocado, chicken and dressing.

Monday, August 18, 2014

Thai Chicken Salad

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Chocolate Layer Cake with Peanut Butter Frosting

I have a few (random) things to say to you:

1) May must be the month of illness, because we had three or four bouts of it last month. Helen has been going back and forth between being a pro sleeper to refusing naps and bedtime. No more colds, please!

2) Because of all the craziness surrounding sickness, I have had very little energy to get things done once Helen is in bed. Thus the lack of posts (sorry!).

3) I wasn't going to take pictures of this cake because I was exhausted tired from making it. Once I tasted it and realized how delicious it was, I knew I wanted to share the recipe with you guys. So I pulled out my tripod as the light was fading and snapped away.

4) Did I mention how scrumptious this cake is? It's kind of like a peanut butter cup in cake form. I could eat the frosting by the spoonful. 

What's life been like for you lately?

Note: Since I have a thing for small cakes, I halved the recipe and baked the batter in 6-inch pans. If you want to make a regular sized cake just double everything and cook the cake in a 9x13-inch pan or two 8-inch round cake pans.

Chocolate Layer Cake with Peanut Butter Frosting.

Recipe adapted from The Pioneer Woman and Smitten Kitchen | PRINTABLE PAGE

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 1 cup organic sugar
• 1/8 teaspoon real salt
• 2 heaping tablespoons cocoa powder
• 1/2 cup (1 stick) butter
• 1/2 cup boiling water
• 1/4 cup buttermilk or sour milk
• 1 large egg, lightly beaten
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract

For the Frosting:

• 8 ounces cream cheese, softened
• 2/3 cup peanut butter
• 1/2 cup (1 stick) butter, softened
• 1 cup powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions:

To make the cake:

1) Preheat oven to 350 degrees F (175 C). Butter two 6-inch round cake pans and line with a round of parchment paper on the bottom.

2) In a medium bowl, whisk together the flour, sugar, and salt.

3) Boil the water. Meanwhile, melt the butter in a small saucepan. Stir in the cocoa powder, then the boiling water; boil for 30 seconds and remove from heat. Pour over the dry ingredients and give it a gentle stir.

4) Whisk together the buttermilk, egg, baking soda and vanilla. Stir into the chocolate batter and mix just until combined. 

5) Pour into the prepared pans and bake until a toothpick comes out nearly clean, about 20 minutes (check at the 15 minute mark). Remove from oven and allow to cool in the pans for 10 minutes before turning out onto a cooling rack.

To make the frosting:

Place the cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat until smooth. Add the peanut butter and beat again, scraping down sides of bowl as necessary. Add the butter and beat until smooth again. Beat in the powdered sugar and vanilla.

To assemble the cake:

1) Once the cakes have cooled completely, cut each one in half horizontally. You can either leave the dome on one of the cakes or level them both off. 

2) Place one layer on a cake stand or plate and put strips of parchment just underneath to keep the surface tidy. Spread with frosting to create a layer that's about 1/4-inch thick. Repeat with remaining layers, ending with the domed layer if using. 

3) Frost the top of the cake and put a thin "crumb coating" on the sides. Refrigerate cake until the crumb coat is firm, then add the rest of the frosting to the sides (or save a bit for eating on its own). Remove the parchment strips, slice and enjoy!

Wednesday, June 4, 2014

Chocolate Layer Cake with Peanut Butter Frosting

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