Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies

I found this recipe in Rachael Ray's magazine and thought they would be perfect for Luke. He loves chocolate and loves peanut butter - and he really loves them together. I love chocolate - but not peanut butter. I figured this would be a good recipe to try, as I need to stop baking things I love to eat. The problem is, I love chocolate....and ending up eating some of these cookies prior to sandwiching them together with the frosting. Ah well, it was worth the effort! Luke and Laura both sampled these, and then I sent the rest to work with Luke.  The recipe is easy, but doesn't make many cookies - so I recommend doubling it - as you might as well get more cookies out of your effort!

Ingredients:
2 1/2 cups (15 ounces) milk chocolate chips
4 Tbsp. butter, at room temperature (divided)
1/4 cup plus 2 Tbsp. flour
1 tsp. baking powder
1/2 tsp. salt (divided)
2 eggs
1/2 cup sugar
1 tsp. vanilla
1/2 cup creamy peanut butter
3 Tbsp. powdered sugar

Directions:
Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper. In a medium microwavable bowl, melt together 2 cups chocolate chips and 2 Tbsp. butter on medium power until almost melted, about 1 1/2 minutes, stir just until smooth.

In a small bowl, whisk together the flour, baking powder and 1/4 tsp. salt. Using an electric mixer, beat together the eggs, sugar and vanilla at high speed until thickened and fluffy, about 5 minutes.

Mix in the melted chocolate at medium speed, whisk in the flour mixture. Stir in the remaining 1/2 cup of chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft (10 to 15 minutes).

Onto each prepared pan, drop rounded tablespoons of dough two inches apart.

Bake until the cookies appear bubbly and soft, about 15 minutes. Let cool completely.

 In a medium bowl, beat together the remaining 2 Tbsp. butter and the peanut butter. Sift in the powdered sugar and the remaining 1/4 tsp. salt, beat until fluffy (I needed to add additional powdered sugar, as mine was not very fluffy). On the flat side of half the cookies, spread the peanut butter mixture and then sandwich together with another cookie.

Salsa

I love fresh tomatoes, I can't wait until local tomatoes are available in MN. Fresh salsa and bruschetta are two of my favorite things. I love to have this with chips, but it is also _really_ good on grilled chicken - yummy!

My salsa recipe is very simple. I generally use Roma tomatoes, but any variety will work, it just depends upon preference. I usually spoon out the seeds and juice, as I prefer thick and chunky salsa to the liquidy variety.

Recipe:
3 to 4 Roma tomatoes, diced (or 2 to 3 larger tomatoes)
1/4 white onion, diced
1/8 cup cilantro, roughly chopped
1 clove garlic, pressed
juice of 1/2 to 1 lime
sprinkle of cumin

Golden chicken with tomatoes and olives

This is a recipe from Real Simple that I've been wanting to try for awhile. I love olives with anything, and fresh grape tomatoes sauteed just enough to burst a little...so yummy.

Ingredients:
2 cups rice
2 Tbsp. EVOO
1 pound boneless, skinless chicken breasts
S/P
1 medium yellow or white onion, thinly sliced
1 cup pimento-stuffed olives, halved
2 cloves garlic, pressed
1 pint grape or cherry tomatoes, halved
3/4 cup dry white wine
3/4 cup fresh parsley, chopped

Directions:
Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft. Add the olives, garlic and tomatoes and cook stirring for 2 minutes more.

Return the chicken to the skillet, add the wine and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened.

Top with the fresh parsley and serve with or atop rice.

Lemon Tea Cookies

As I've already posted several lemon recipes...you could probably guess that I love lemons.  LOVE the flavor. These cookies are so yummy. I am not sure where the recipe came from, when I pull recipes from a magazine I usually just tear out the page....this recipe was written on a card, so I must have gotten it from someone, though I don't know who. These cookies are light and fresh tasting. So light, in fact, that I just ate four of them with my morning coffee.  Dangerous.

Ingredients:
1 1/2 cups flour
1/2 cup cornstarch
1/3 cup powdered sugar
1/8 tsp. salt
3/4 cup butter, softened
2 Tbsp. fresh lemon juice
2 tsp. grated lemon zest

Directions:
Whisk together flour, cornstarch, powdered sugar and salt in a bowl. Cream the butter in a large bowl with a mixer on medium, add lemon juice and zest, beating until combined.

Add the flour mixture on low speed until well mixed. Divide the dough in half, roll each half into a log. Wrap in  plastic and refrigerate for one hour.

Heat oven to 350 degrees. Cut each log into slices, arrange on a baking sheet about 1 inch apart. Bake until firm (10 to 12 minutes for 1/4 inch slices, longer for 1/2 inch slices). Transfer to wire rack to cool.

Frosting recipe:
1 cup powdered sugar
1/4 cup butter, softened
2 tsp. fresh lemon juice
lemon zest for garnish

Beat powdered sugar, butter and lemon juice with mixer until fluffy. Frost cookies while they are still warm.

Ginger molasses cookies

These cookies are so yummy. I think I actually like them better than chocolate chip cookies....and I know they are Luke's favorite - he loves ginger snaps and milk....like a little boy:) The best part about these cookies, is the delightful smell while they are baking - cinnamon, cloves, ginger, yummmmmmmy.

Ingredients:
1 cup sugar
3/4 cup shortening
1 egg
4 Tbsp. molasses
2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 tsp. cinnamon
1 tsp.ground ginger
1 tsp. cloves

Directions:
Cream together sugar, shortening and egg. In another bowl, mix dry ingredients. Add cream mixture to dry ingredients and combine. Roll dough in small balls and roll in sugar. Bake at 350 degrees for about 11 minutes - watch for the cookies to spread out and start to crinkle/crack. Don't overbake or they will become too hard.....and they are yummy soft.

Beer-braised chicken

I've been wanting to try cooking with beer, and I thought about a "beer in the rear" chicken, but then I found this recipe. It's from Rachael Ray, however, it took a lot longer to finish cooking than the recipe indicates - so I've added info based on my results. The aroma was awesome....bacon, beer, potatoes, chicken....what could be better?!

Ingredients:
1/4 pound thick-cut bacon, cut into 1/2-inch pieces
about 2 pounds of boneless skinless chicken (RR suggests thighs, I used breasts)
S/P
rice flour for dredging
EVOO
1 12 oz. bottle beer (preferably a brown ale - I used Leinie's Creamy Dark for GF you could use Red Bridge)
1 cup frozen pearl onions, thawed
1/2 pound small potatoes, halved or quartered
2 Tbsp. mustard (I used a spicy deli mustard)
2 Tbsp. brown sugar
4 sprigs fresh thyme (I used other spices - like herbs de provence and oregano)
3 Tbsp. chopped fresh parsley

Directions:
Heat a large stockpot over medium high heat. Add the bacon and cook until browned. Remove with a slotted spoon and transfer to a paper towel. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add some EVOO to the bacon drippings in the pot. Add the chicken (in batches if needed) and cook until golden on the bottom, 6 to 7 minutes, then flip and sear the other side. Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup of water to the pot and stir. Make sure the chicken is fully submerged. Simmer until the chicken is done and the potatoes are soft. RR says 15 minutes....I say more like 30. Add more water if needed, as a lot will boil off while cooking. Discard thyme (if used) and stir in the bacon and parsley.

Blueberry Galette

For years I thought I was allergic to blueberries. True story. A while back I ate them and had a vicious outbreak of hives and constriction in my throat. It happened again, and again after that. So, I assumed I had a berry allergy and avoided them. It was so sad, as berries are delightful. A year ago, I finally went to an allergist for testing - I am NOT allergic to berries. I simply have very reactive skin. When I eat acidic food (like berries) I break out in hives and have some swelling in my mouth and digestive tract....however, it's not a true allergy - so my breathing isn't impacted and I can't die from it. According to the doctor. It's weird......but I can eat berries again, somewhat comfortably - which is good. Because berries are awesome.

 I have other galettes pictured on this site - but I think this one is the best. I didn't use anything extra (like in the other recipes) - just a pie crust (could use GF), blueberries and some lemon zest. I brushed the crust with an egg wash and sprinkled it with sugar. So yummy.  Thank goodness I'm not allergic to berries.