Peanut Butter Sandwich Cookies

from Gastronomy
My amiga, Kari, shared this link a few weeks ago and it has been bookmarked tempting me since. I had to get over the amount of butter and the fact it used Skippy instead of Jiff, and then I was ready to make it. The original recipe says to use an ice cream scoop for the cookies- I tried that on one pan and they were way too big for my boca, so the rest I made with a cookie scoop. I made the filling and paired it with some cookies for sandwiches but had plenty of cookies left over to enjoy on their own.
Ingredients
Cookies
2 cups all-purpose flour
2 tsp. baking powder
4 tsp. baking soda
1 pound (4 sticks) unsalted butter, at room temperature
 2/3 cup creamy peanut butter, preferably Skippy
 1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
 1 1/2 tsp. vanilla extract
 1/3 cup coarsely chopped peanuts
 2 1/2 cups quick-cooking oats

Filling
¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter, preferably Skippy
1 2/3 cups confectioners’ sugar
Directions
1. Preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
2. At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using a cookie scoop, place balls of dough on parchment-lined baking sheets at least three inches apart.
3. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
4. To make the filling, use an electric mixer, cream together the butter, peanut butter, and confectioners’ sugar until very smooth. Transfer the filling to a pastry bag or makeshift pastry bag (i.e. Ziploc bag). To assemble cookies, pipe filling on underside of a cookie. Sandwich with another cookie. Repeat.

Lemon Yogurt Cake

nocoufrom Barefoot Contessa

{I was a little sad at first because I was expecting more of a pound cake texture- it took a few pieces to convince me, but then I thought it was delightful}

Ingredients

Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (1-2 lemons)
1/2 tsp. pure vanilla extract
1/4 cup vegetable oil
1/4 applesauce
1/3 cup freshly squeezed lemon juice (3 lemons)

Glaze
1 cup confectioners' sugar
2 Tbsp. freshly squeezed lemon juice

Directions
nocoupons

1. Preheat the oven to 350 degrees F. Grease and flour a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.

2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Simple Stir-Fry

adapted from Kelsey's Kitchen

Ingredients

1-2 chicken breasts, sliced thin

2 tsp. cornstarch

1 Tbsp. peanut or sesame oil

2 tsp ginger, minced

1 red bell pepper, julienne

1/2 cup green bell pepper, julienne

1/2 cup snow peas, sliced thin

3 Tbsp. Asian sweet chili sauce

3 Tbsp. soy sauce

1 Tbsp. + 1 tsp. rice vinegar

baby bok choy {1 1/2 cup sliced leaves, 2 handfuls diced stems)
1/4 cup green onions, thinly sliced on a diagonal

other optional ingredients: 1/4 cup red onion, 1/4 cup mandarin oranges, peeled & segmented
Enjoy with soba noodles or rice...but we prefered soba noodles!

Directions

1. Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.

2. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 3-5 minutes. Add bell peppers, snow peas, and bok choy stems; toss for 2 minutes. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 2-4 minutes. Stir in bok choy and scallions. Stir-fry just until bok choy is just wilted.

3. Serve with soba noodles or rice. Lay a bed of either, top with stir-fry and garnish with additional green onions.

Serves 4

Chipotle Skirt Steak Tacos

from Steamy Kitchen

Ingredients

1-2 lbs skirt steak
1/4 onion
2 cloves of garlic
1 tsp. cumin
1 tsp. coriander
1/2 tsp. salt
1/2 tsp. pepper
canned chili en adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce {I used 1 1/2 peppers}
1-2 Tbsp. fresh cilantro, chopped

accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa, etc.

Directions

1. Puree 1 chipotle pepper + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill until medium-rare or medium-well. Cut the skirt steak into thin strips across the grain.

2. Place the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. Transfer to plate, top with steak and desired accompaniments.

{This marinade is so delicioso it would take fabulous with chicken as well. We easily could have eaten the grilled steak with other sides, too}

White Chocolate, Chocolate Cookies

from allrecipes.com


Ingredients

1 cup unsalted butter, room temperature
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 cups white chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add vanilla. In a medium bowl, whisk together the baking soda, baking powder, salt, cocoa, and flour. Gradually stir dry ingredients into the creamed mixture. Finally, fold in white chocolate chips. Use cookie scoop and arrange on prepared cookie sheet {dough will be a bit sticky}.

3. Bake for 8 minutes, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ginger Steak Salad

adapted from Pioneer Woman
Ingredients

Marinade:
2 Tbsp. soy sauce
1 Tbsp. cooking Sherry
2 cloves garlic, minced (1/2 tsp.)
2 tsp. brown sugar
1 whole rib-eye, strip, or sirolin steak (or whatever you have on hand)
2 Tbsp. olive oil

Salad Dressing:
2 Tbsp. olive oil
2 Tbsp. soy sauce
2 Tbsp white sugar
1 Tbsp. lime juice
2 cloves garlic, finely minced (1/2 tsp.)
1 Tbsp. fresh ginger, minced
1/2 whole jalapeno, seeded and diced

Salad Ingredients:
drizzle of olive oil
1 red bell pepper, julienne
sliced almonds (generous handful)
8-10 oz. salad greens of choice (spinach, endive, radicchio, spring mix, romaine, etc.)
cherry or grape tomatoes, halved
4 whole green onions, chopped
sesame seeds

Directions
1.Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours. (If grilling- marinate for several hours. I did 7-8 hrs.)

2. Make salad dressing by combining all dressing ingredients and shaking or whisking until sugar has dissolved. Place in refrigerator.

3. Cook steak by either...
a. Add 2 tablespoons olive oil to a hot skillet. Cook steak until medium rare or medium well. Remove from skillet and keep on a plate, allowing to cool slightly before cutting into slices.
b. Grill steak until medium rare or medium well. Remove from grill and keep on a plate, allowing to cool slightly before cutting into slices. ( I grilled)

In a large skillet or wok, add a drizzle of olive oil over medium high-high heat and stir fry bell pepper and almonds. After 2 minutes or so, add steak slices and a small drizzle of the ginger salad dressing. Mix until all ingredients are coated with dressing.

4.Toss salad greens lightly in the dressing. Mound tossed salad on a platter, then place stir fry mix of steak, peppers, and almonds on top of salad. Drizzle additional salad dressing over the top. Add halved tomatoes, sliced green onions, and sesame seeds for garnish.

{If making to last more than one day only add dressing to desired amount of lettuce. I go light on dressing and had plenty left over dressing.}

Serves 4

quiche lorraine

slightly adapted from Smitten Kitchen

Ingredients

2 cups diced leeks, white and light green only (from 2 large leeks)
1 cup diced onion
3 tsp. olive oil
1 1/4 cups flour
1 Tbsp. plus 2 tsp. cornstarch
Salt
6 tablespoons butter, diced
4 eggs, divided
1/2 cup plus 1 Tbsp. heavy cream
1 1/4 cup sour cream
Pinch nutmeg
Pinch pepper
1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2-3/4 pound)
5 oz, 1 cup grated Swiss cheese

Directions

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 35 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms.

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs, one at a time. Add a pinch of nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

6. Bake until puffed and golden, about 30 to 40 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.