Blue Cheese Scallion Biscuits

 There must have been a time when I did not like blue cheese, but if there was I cannot remember it. The ripely pungent, extremely boldly flavored moldy cheese doesn't seem like it would appeal to young children and I admit that it is something of an acquired taste. Yet I only know that the first time I remember eating blue cheese--smeared on crostini with roasted garlic--I couldn't get enough.

Blue cheese is good in salads, in mac n' cheese, on crackers--well, when isn't blue cheese a good idea? Now I know that it is also fantastic in these biscuits from Smitten Kitchen. The salty, savory flavor of blue cheese really shines in these craggy drop biscuits, but is not over powering. I served these biscuits with a subtly spiced roasted red pepper soup, but they would be a great accent to any dish that could use a hint of blue cheese. These are so quick and easy you can throw them in the oven right before you serve dinner. You will not regret it.

What a second, did I just say BISCUITS? Savory, cheesy biscuits?! So fluffy, so flaky, so rich and toasty!  Honestly, who doesn't love biscuits?!  I love them a bit too much, so I must very intentionally limit my biscuit making or things would very easily get out of hand. (And by things, I mean my girth.) Luckily, I had some friends over for dinner who love biscuits maybe even more than I do. They took the remaining biscuits safely out of my reach. (My scale and I thank you, D & K.)

One year ago: homemade tortilla chips, guacamole
Two years ago: chocolate cream cheese cupcakes, easy d.i.y. sushi
Other blue cheese recipes: roasted pear salad with blue cheese and walnuts,  stuffed burgers

Blue Cheese Scallion Biscuits

~Print Recipe~

• 2 1/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons (3/4 of a stick) cold, unsalted butter cut into 1/2-inch cubes
• 1 1/2 cups crumbled blue cheese
• 4 scallions, finely chopped
• 1 cup well-shaken buttermilk

1. Preheat oven to 450 degrees. Line a baking sheet with parchment.
2. Whisk together flour, baking powder, sugar, baking soda and salt in a large bowl. Use a pastry cutter or your hands to blend in the butter until the mixture resembles a coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined. 
3. Drop dough in 12 equal portions about 2 inches apart onto prepared baking sheet. Bake in the middle of the oven until golden, 16 to 20 minutes.

Makes 12 biscuits

Banana Chocolate Chip Muffins

 

One of my favorite cookie recipes (yes, it's from Martha Stewart's Cookies, big surprise, I know) is for banana chocolate chip cookies. They are an amazing--I would even say inspired--combination of banana bread and a chocolate chip cookie. You literally taste both in every bite, and it is a delectable experience. (I am surprised that I haven't posted that recipe on this site yet, but I will.) 

I do like to try new recipes rather than dwell on old ones, though. So when I came across a recipe for banana chocolate chip muffins, I felt like it was a legitimate new recipe to try, even though it thoroughly satisfied my banana chocolate chip complex. (I found the original recipe in Food & Wine, to which I have a free (!) subscription. The subscription came with the purchase of my Kitchen Aid stand mixer---a "wedding" present of sorts from my mother, back when she knew I was about to be engaged, even though I didn't find out for another 3 months. People around here can really keep a secret!) Since my dear friend Brittany loves the banana chocolate chip cookies as much as I do, I thought I'd bring an adapted version of these muffins for her last day at work. 

Fresh out of the oven, these are amazing--a good cake-y texture, with big banana-y flavor and gooey melted chocolate oozing throughout. If you aren't serving them right away, consider reheating them just before serving. The warmth really highlights the flavors and the texture. Toasted pecans are, as far as I'm concerned, an essential addition either way. 

Banana Chocolate Chip Muffins

~Print Recipe~

• 3/4 cup sugar
• 6 tablespoons butter, melted
• 3 large, overripe bananas, mashed
• 2 large eggs
• 1 1/2 cup flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate chips
• 1/2 cup toasted pecans

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners. In a large bowl, combine the sugar, melted butter, bananas and eggs. Mix thoroughly.
2. In a medium bowl, combine flour, baking soda, cinnamon and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and stir until the batter is combined.
3. Stir in chocolate chips and toasted pecans.
4. Spoon the batter into the prepared pan. Bake for about 28 minutes, until a tester inserted into the middle comes out with a few moist crumbs. Cool muffins for 10 minutes in pan on rack. Enjoy warm, or allow to cool completely and store in an airtight container.

Makes 12 muffins

Peanut Blossoms

Today we're having our annual christmas party at Andy's mom's house, and it wouldn't be complete without these babies.  They are my favorite all time holiday cookie, and I think Andy's, too.  Delicious peanut butter cookie with a huge Hershey's Kiss on top - it really can't get better than this.  Plus, they're super easy to make.

What's in it

3 1/2 C flour

1 tsp baking soda

dash of salt

1 C butter

1 C peanut butter

1 C sugar

1 C brown sugar

2 eggs

4 Tbls milk

1 tsp vanilla

Hershey's Kiss (unwrapped)

How it's done

Pre heat the oven to  375.

Sift together flour, soda, salt.  Set aside.

Cream together butter, peanut butter, sugar, brown sugar.  Add eggs, milk and vanilla, and beat well.  Blend in dry ingredients and mix thoroughly.  

Roll into balls (maybe a Tablespoon or two), then roll in sugar, and set on ungreased baking sheet.  Put in the freezer for a few minutes before baking in the oven.  Bake for 8 minutes, then remove and put a Kiss on top of each one, pressing it down into the ball.  Bake for 2-5 minutes more.

Cool on a rack and store in an airtight container.