GF Peanut Butter Cookies

I love the simple ingredients: no other explanation is necessary. Good thing they are easy to make, because they disappear quick!

• 1 cup natural peanut butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Coarse sea salt

Place the racks in the upper and lower third of the oven. Preheat the oven to 350 degrees. 

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon onto ungreased baking sheets (or lined with silpats) in 1 tablespoon scoops about 1 inche apart. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool.

Makes 18 cookies

Fresh Spring Rolls/Salad Rolls and Peanut Sauce

These are a revelation. They are so light and tasty--healthy, even. Until you dip them in the savory peanut sauce that is. These rolls are fun and easy to make, yet people will be very impressed with you. You can essentially add anything you like, then just roll it up--sort of like a cross between a burrito and sushi! This recipe is based on one from the fantastic book Quick & Easy Thai by Nancie McDermott. If you don't own it, go get it! All of her recipes are very approachable and delicious.

Salad Rolls

~Print Recipe~

• 8 ounces very thin dried rice noodles
• 12 round rice paper sheets, about 8 inches in diameter
• 2 cups tender lettuce (I used prepackaged butter lettuce)
• 1/2 cup fresh Thai basil or mint
• 1/2 cup fresh cilantro leaves
• 5 green onions, cut in 3-inch strips
• Thin cucumber spears (optional)
• Thin carrot spears (optional)
• 18 medium cooked shrimp, halved lengthwise
• Cooked chicken (optional)

1. Boil water in a medium saucepan. Drop in rice noodles and remove from heat. Gently toss and stir the noodles so they cook evenly. Let stand 8 to 10 minutes, then drain and rinse with cold water. Drain well and set aside. Makes about 2 cups of noodles.
2. Arrange prepped ingredients around a cutting board. Have the serving plate ready. Fill a skillet with very warm water.
3. Submerse one rice paper sheet into the warm water for about 15 seconds, until it is soft and pliable. Carefully remove the rice paper, letting it drain, and spread it flat on the cutting board.
4. About a third of the way in, make a horizontal row of each ingredient, except shrimp. Lift the wrapper edge nearest you and roll it up and away from you, tucking the edge in over the pile in the middle. Tightly fold in the sides of the wrapper, to form a little package. Place 3 shrimp halves over the filling, then continue rolling the wrapper tightly. 
5. Press the seam to close the roll, applying a little water if it has dried out. Set the roll on the platter seam side down. Continue until you run out of fillings. Serve with peanut sauce or other dipping sauce.

Makes 10-12 rolls

Peanut Sauce

~Print Recipe~

• 3/4 cup unsweetened coconut milk
• 1 tablespoon red curry paste or mussamun curry paste
• 2 teaspoons roasted chili paste
• 1/2 cup chicken broth or water
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1/4 cup peanut butter
• 1 tablespoon freshly squeezed lime juice

1. Bring coconut milk to a gentle boil in a medium saucepan. Add the curry paste and roasted chili paste. Cook 4 to 5 minutes, stirring to dissolve. 
2. Add the chicken broth, fish sauce, sugar, peanut butter and lime juice. Cook for 1 minute, stirring to smooth.
3. Remove from heat, transfer to a serving bowl and set aside to cool. 

Genius Bars

     Seven-layer, magic, hello dolly bars--whatever they happen to call them where you live... The point is they are outrageously rich, sweet, gooey bars of goodness. And surprisingly fast and simple at the same time. Genius!

     I would argue that there is not much magic here. I mean if you put a crap-ton of tasty goodies together and douse them in sweetened condensed milk, the result is going to taste good. These are out of control decadent, so make sure you cut the pieces nice and small or people won't be able to finish them. I borrowed the mini-muffin liner idea from Deb at Smitten Kitchen. That woman knows what she's doing.

     I particularly liked these bars because not only are they going to make you lots of friends at work, you do not have to slave away for hours to impress them. People will like these, and you will only have to spend about 10 minutes making them. This is perfect for me, because as a first year public school teacher--you may have noticed--I do not have an abundance of free time.

     Ok, that's it. I am officially renaming these Genius Bars. You don't have to be a genius to make these, but you will sure look like one when you bring them anywhere.

Genius Bars

~Print Recipe~

• 1 1/2 cups graham cracker crumbs
• 1/2 cup (1 stick) melted butter
• 1 can (14 oz.) sweetened condensed milk, separated (try nonfat!)
• 1 cup bittersweet chocolate chips (or semisweet)
• 1 cup peanut butter chips (or butterscotch)
• 1 cup chopped pecans (or walnuts)
• 1 1/3 cup shredded coconut, separated
• 1/2 cup slivered almonds (optional)

1. Preheat the oven to 350 degrees. Spray a 13x9 inch pan with non-stick cooking spray. 
2. Combine graham cracker crumbs and butter in a medium bowl. Press crumb mixture into bottom of prepared pan. Pour half a can of sweetened condensed milk over the crumbs.
3. In a large bowl mix chocolate chips, peanut butter chips, pecans and 1 cup coconut. Spread mixture evenly over the crumb and condensed milk layer. Press down to combine. Drizzle evenly with more sweetened condensed milk, leaving a couple of tablespoons for a final layer.
4. Spread slivered almonds in a thin layer on top. Sprinkle lightly with 1/3 cup shredded coconut and top with the remaining tablespoons of condensed milk.
5. Bake for 25-30 minutes, until coconut and almonds are toasty, golden brown. Cool in pan on a wire rack, loosening sides while the pan is still warm. Cool completely. For easiest cutting, chill in the refrigerator for about an hour (and up to over night) before slicing into 1 and a half inch squares. Bring to room temperature and serve in mini-muffin liners.

Makes about 30 servings

Chocolate Peanut Butter Mousse Pie

Not the best photo, but we weren't worried about photos at the time!

Sometimes you just have to improvise. I mean, not all rental houses are stocked as fully as we might hope them to be.

But, when you are celebrating a very important person's impending nuptials with a bachelorette party to end all bachelorette parties--in Lake Tahoe no less--there must be chocolate peanut butter pie.

And so I crushed the graham crackers for the crust in a Ziplock bag with a melon (success!), because there was no food processor. And Amber "whipped" the cream for the mousse in the blender (mostly a success!), because there was not an electric beater. Having no tablespoon measuring spoon, we dutifully counted out 3 teaspoons for each one. The fact that there was no also pie pan was also a bit of a set back. Luckily, there was a Kmart down the way, so I bought one. (When is the last time you were in a Kmart? Weird!) Pie pan doesn't fit in the freezer? Refrigerator will have to do. Sometimes you just have to be flexible.

This pie is really rich (you probably got that impression from the name), but it is super easy and very delicious--if you like peanut butter and chocolate. (If you don't like peanut butter and chocolate, you should really, really work on that.) This is a chilled pie, so it's great for summer parties. Make it ahead, then just sit back and enjoy the feather boas---er, festivities.

Chocolate Peanut Butter Mousse Pie

~Print Recipe~

• Non-stick vegetable oil spray
• 7 whole graham crackers, coarsely broken
• 1/4 cup (1/2 stick), unsalted butter, melted
• 4 tablespoons sugar, divided
• 1 1/3 cups bittersweet or semi-sweet chocolate chips (about 8 ounces)
• 2/3 plus 1 3/4 cups chilled whipping cream, divided
• 2 tablespoons light corn syrup
• 2 teaspoons vanilla extract, divided
• 6 ounces (1 cup) peanut butter chips
• 2 tablespoons creamy peanut butter (like Skippy, not old-fashioned or freshly ground)

1. Preheat oven to 350 degrees. Spray a 9-inch glass pie pan with non-stick spray. Blend graham crackers, melted butter and 2 tablespoons of sugar in a food processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, around 15 minutes.
2. Meanwhile, combine chocolate chips, 2/3 cup whipping cream, corn syrup and 1 teaspoon vanilla in a microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes, checking it frequently. Whisk until melted and smooth. Spread chocolate mixture over the bottom of the crust. Freeze 10 minutes.
3. Microwave peanut butter chips and 3/4 cup cream in a large microwave-safe bowl on medium heat at 15 second intervals, stirring often, until chips soften. Whisk in peanut butter and 1 teaspoon of vanilla. Set aside and cool to barely lukewarm. In another medium bowl, beat remaining 1 cup cream and and 2 tablespoons sugar in a medium bowl until very thick, but not yet holding peaks. Fold in peanut butter mixture in 3 additions. Spoon mousse evenly over chocolate layer. Chill at least 1 hour and up to 1 day.

Easter Cheerio Nest Treats

This recipe is from Lauren's family, from her early days of Easters with family and friends. Recently (before Easter) Lauren was describing these delicious little treats to me, and how her family would make them each Easter, but she hadn't had them in a long time. They look like cute little eggs in nests. Magically, her old neighbor from her hometown sent her a batch for Easter this year, and I can vouch they are very tasty. I imagine they are especially fun to make with and for children. Be sure not to use off-brand ingredients (a tip from Lauren's Mom). I wish I had a picture of them!

What's in it

24 caramels

2. T. water

1/4 cup creamy peanut butter (think Jiffy)

1 1/2 cup Cheerios

12 peanut M&M's - preferably Easter colors

How it's made

Put caramels and water in saucepan. Heat over low heat, stirring all the time until melted and smooth. Add PB and mix.

Remove from heat. Add Cheerios. Mix until evenly coated.

Drop by round spoonfuls on wax papered cookie sheet. Press 1 M&M into each cookie (like a nest!). Place in refrigerator until firm.

Makes 12 cookies.

Halloween Brownies

Every Halloween Party needs a batch of Halloween Brownies.

Here's my version:

Mix up a batch of Moosewood Fudge Brownie batter, pour into greased baking pan, then sprinkle the top with Reeses Pieces. Bake as directed. Added bonus- ET would be proud.

Peanut Butter Whoopie Pies (with traditional filling option)

I have been on a whoopie pie spree lately, and thought I would update this post with some new found wisdom. Everyone seems to love them because they are so silly and different. I included the traditional filling option at the end of this post. This peanut butter chocolate version comes from "Martha Stewart's Cookies" book, thanks for the recommendation, Alexis! Plus, who can resist the name?

These tasty treats are two chocolatey, fluffy cookies with peanut butter cream sandwiched between them. Yum.

Peanut Butter Whoopie Pies

~Print Recipe~

What's in it

For the cookies:

3 1/2 C flour

1 1/2 C unsweetened cocoa powder

1 Tbl baking soda

1 tsp baking powder

1 tsp salt

2 sticks (1 C) unsalted butter, room temperature

2 C sugar

2 large eggs

2 C buttermilk, room temperature

2 tsp pure vanilla extract

for the filling:

1 1/3 C natural, creamy peanut butter

1 C (2 sticks) unsalted butter, room temperature

1 1/4 C confectioners sugar

coarse salt

How it's made

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Sift together flour, cocoa, baking soda, baking powder, salt. In a separate large bowl, with an electric mixer beat butter and sugar on med speed until fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, gradually add the dry ingredients. Mix until combined.

2. Drop 1 1/2 Tablespoons of batter onto prepared baking sheets, spacing 2 in. apart. Bake until set, about 8 minutes, rotating halfway through. Cool completely on a wire rack. (I have found using a pastry bag and larger tip makes it much easier to handle the batter, and and makes much more uniform cookie sizes. It's also easier putting the filling on the cookies. See first picture up top versus second picture here.)

3. For filling, beat peanut butter and butter on high speed with an electric mixer until smooth. Reduce speed to low and add confectioners sugar. Mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.

4. Assemble the cookies: Spread 1 heaping Tablespoon filling on the flat side of one cookie,. Sandwich with another cookie. Repeat for all cookies.

Enjoy!

Whoopie Filling Alternative

Traditionally whoopie pies have a marshmallow-y filling, and often are rolled in sprinkles for decoration. I found a recipe and tried it for a bbq, but the filling melted in the 100 degree heat. It would be great for Bay Area weather!

Beat together until smooth:

1/2 C butter softened

1 1/4 C powdered sugar

2 C marshmallow fluff/cream

1 tsp vanilla

Roll in sprinkles for a fun spin.

Coconut Stir Fry

Every week I schedule our dinners out in advance, shop accordingly and look forward to certain meals. I was excited to eat stir fry this week, but at 5pm last night I realized I didn't have my staples. No soy sauce, no sesame oil and no curry of any kind. What kind of stir fry could I make without these key flavors?

I searched around my pantry which has been pretty bare since we moved (I gave everything in our previous pantry to my sister). I found a can of coconut milk, some rice wine, rice vinegar and pepper jelly.

What came out was really delightful. Here it is:
(The ingredients that I used last night are in bold)

Protein, one of the following
-12+ shrimp
-2 sliced chicken breasts
-drained and cubed tofu

Chopped fine
-Garlic, 2 cloves
-Ginger, 2 Tb fresh

Chopped veggies, any of these work well
-Carrots
-Bell peppers, red
-Asparagus
-Onions
-Broccoli
-Cauliflower
-Cabbage
-Bok Choy

Garnishes
-Green onions, chopped
-Lemon Zest (lime would also work)

Sauce, whisk together
-1 cup coconut milk
-1/4 cup white wine or rice wine
-1-2 teaspoons rice vinegar
-2 tablespoons of pepper jelly
-Fresh ground pepper
-2 tablespoons Cornstarch

Heat a few tablespoons of peanut or canola oil in a wok until very hot. Add ginger and garlic. Before the garlic begins to brown, add protein and toss a few times until just cooked. Remove protein from pan and set aside.

Add veggies and toss a few times to ensure they are thoroughly coated with oil. Let cook for about 2 minutes. Season with a little salt and pepper. Add sauce and stir. When sauce is bubbling put the protein back in and add garnishes, cook for 30 more seconds. Remove from the heat and serve over rice while hot.

I've never really had pepper jelly before in foods. You usually find it over cream cheese served with crackers at a party. But I knew I needed something with a little bit more intrigue. It worked!

This would be awesome with some basil or red curry paste.


Here are pictures of Molly's dinner plate. This little girl doesn't know how good she has it! This is my attempt to get her to each the meal.

And this is with the peanut butter sandwich and banana wheels I had waiting for her in the kitchen. One day she'll eat all the delicious foods I make for her.

Muddy Buddies/Fudgy Wudgies

I have really fond memories of this snack. I didn't have it much, but when I did I insisted that we have it again--as soon as possible. Easy and delicious! Just try to stop eating it, I dare you.

• 9 cups rice Chex, or off-brand to save some $
• 1 cup chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

1. Measure out your rice cereal and set aside in a very large bowl (with high sides, if you can)
2. In a medium-sized microwaveable bowl, add chocolate chips, peanut butter and butter. Microwave for 1 minute. Stir and microwave for another 30 seconds.
3. While the chocolate mixture is microwaving, measure out your powdered sugar into a large freezer zip-lock bag.
4. Add vanilla to chocolate mixture and stir to combine. Pour chocolate mixture over cereal and mix until well coated. Scoop the cereal into the freezer bag and shake, shake, shake.
5. Chill until ready to serve.

Chunky Peanut, Chocolate and Cinnamon Cookies

These cookies were easy to make and very yummy. A good spin on our old favorites. Plus, I love cinnamon. We made these for Andy's housewarming party. It's originally from Martha Stewart's Cookies.

What's in it:

2 C flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

3/4 C butter, room temperature

1/2 C smooth peanut butter

1 C packed brown sugar

1/2 C granulated sugar

2 large eggs

1 1/2 C semi sweet chocolate chips

2/3 C roasted, salted peanuts, chopped

2 tsp vanilla extract

How's it's made:

Preheat oven to 350. Whisk together flour, baking soda, salt and cinnamon in a small bowl.

Put butter and peanut butter in a large bowl and cream together (you may need to soften butter more). Mix on medium until creamed. Add sugars and cream. Mix in eggs. Gradually add dry mixture, mix until just combined. Fold in chocolate chips, peanuts and vanilla. Refrigerate dough until slightly firm, about 15 minutes. (I forgot to do this and was fine).

Roll dough into balls and space on cookie sheet. Press each ball to flatten slightly. Bake until just golden, about 13 minutes, rotating halfway through. Cool on wire racks.

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.