There was a time when I pushed back on all onions. Heaven forbid a picked onion come across my plate. Youth and lack of a pallet led me down those dark paths and now I embrace the onion with open arms. I particularly have come to love pickled onion and for me, it’s become an every day obsession.…
Cranberry sauce is one of those things that for some reason people seem to be afraid of making on their own. I’m not sure why because it’s simple. Gravy is more complex than this. …
I like peanut butter. I like crunchy stuff. I like chocolate. Combine all three and I am one happy girl. This recipe came about from a memory I have that is probably first grade. We made these peanut butter balls (no cooking involved) that we rolled with our hands and then rolled in sprinkles. I don’t remember what was in them other than peanut butter and sugar but the memory of the taste combined with the crunch of the sprinkles stuck with me. Fast forward a few years (OK maybe a few decades) and I decided that I needed a peanut butter cookie in my arsenal but I wanted something unique. Something different. This is the result. The key here is NOT to overcook them. They are supposed to have an uncooked feel to them. If you don’t believe me, cook one longer and see the difference for yourself.
The crunch comes from the large colored sugar on the outside. Don’t use chunky peanut butter. It’s not nice.
I would suggest you chill the dough before using. While you don’t have to, it will be less messy when you go to roll them in your hands. As you can see from the pictures, we used chocolate chips which means these are very small. They are basically one bite cookies. Yeah it’s more of a hassle but I love all things in miniature form. It just tastes better.
I waited until they were out of the oven to add the chocolate chip. If you let them cool too much they will crack a little when you do this. I personally don’t mind this, they all eat the same.
I recently did a larger version of these for Halloween with a chocolate spider on top. Super cute.
Finally, if you are curious about the polish pottery in the pictures, we have that available too.
Crunchy Peanut Butter Cookies
- 3/4 cup Creamy Honey Peanut Butter
- 1/2 cup Butter
- 1/3 cup Sugar
- 1/3 cup Light Brown Sugar Packed
- 1 Egg Room Temp Preferred
- 3 tbsp Milk
- 1 tsp Vanilla Extract
- 1 1/2 cup All purpose flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Colored Sugar For Rolling
- Dark Chocolate Chips
Preheat the oven to 350 degrees
Using a mixer, blend together the butter and peanut butter for 30 seconds
Add both sugars and mix for another 30 seconds
Add the egg, milk and vanilla and blend for another 30 seconds
In two batches add the flour, baking soda and salt. Using a spatula, mix until just blended through
Ideally you should chill the dough for at least two hours
Roll each cookie (approx 1 teaspoon of batter) in your palm and then place in a bowl of colored sugar. Carefully roll it around until coated and transfer to a parchment paper lined cookie sheet. If you happen to be using polish pottery, skip the parchment. No need to use non stick spray either
Cook for 5 minutes
Remove from the oven and add a chocolate chip to the center of each cookie immediately
This is such a simple side dish. I love simple. It doesn’t really matter if you want to cut your carrots into small pieces or leave them mostly whole with a little bit of the tops, they cook the same. …
Originally this recipe was for a pineapple upside down cake. I’ve made this many times before and it’s enormous. Almost too big really. We are a family of four so in order to justify making this, I have to travel around to friends and family and give them cake. Small price to pay really (and the friends and family certainly don’t complain) but I wanted to make something more realistic so I wondered if using my trusty muffin pan would result in something better. The answer was a resounding YES! Not only are they are the perfect size and portion but the edges caramelized so you have a sugary crunch on the outside and a super rich, moist cake on the inside. Everyone agreed they were better but not everyone agreed that one was enough.
I’ll be honest though. The polish pottery that I used to make these, made the difference. They hold moisture and helped caramelize the sides in a way that metal pans do not. So with that being said, these may come out fine with a metal pan but I would consider using liners. With polish pottery they pop right out.
A few notes. The mini cakes should cook at 350 but if you decide to make the larger cake version (use a 9×13 pan and stoneware if possible), the oven needs to be at 375. Have tinfoil ready and as the cake gets brown around the edges, place a piece lightly over the top to keep the edges from getting too brown.
This is not a diet friendly dessert. If you are going to make this, you have to commit to it. It’s an all or nothing kind of cake. Those with frequent food guilt should move along.
Meatloaf. Used to hate it. Now I love it. For years I refused to even bother. My only previous experience was literally a block of meat with ketchup on it. Then later when I got married, my Colombian mother in law made her version which had several different kinds of meat plus whole eggs cooked in there. WHOLE EGGS. That was enough to show me that meatloaf was not my friend….
I love grilled corn on the cob. Long long ago I used to work in Zellwood, Florida and they are known for their white corn. When the farmers would harvest the corn they always brought us some and if you did nothing else but peeled back the husk and ate that thing raw, it was sweet like candy. I looked forward to that every year. I don’t work in Zellwood anymore but I still love corn.
This is grilled corn, a simple enough concept but I’m going to fatten it up a bit. More on that later.
There are lots of different approaches to grilling corn. Some people claim you have to leave the husks on, some say remove the silk first.. some say wrap in foil. I’ve tried them all and this is how I do it. I remove everything, silk and husk. Then I soak them in a bit pot. Sometimes I put them in the pot the morning of the cookout and just let them hangout all morning. It’s not going to hurt them to soak for a long time, just make sure you soak them for at least twenty minutes before you begin to cook them.
The reason people may suggest that you should leave the corn husk on or to wrap it in foil is to protect the kernels. It’s easy to burn on the grill and burnt is not nice. Brown is lovely, black is not. So you just need to protect them from direct flame. I put tin foil down. This will not only help protect them but catch any dripping butter.
Speaking of butter…. we all butter and salt our corn on the cob but got to thinking, what if I added some of that saved bacon fat in the mix. Wait, saved bacon fat? When you make bacon, strain out that bacon fat into a mug and keep it off to the side. As my brother in law said yesterday, it’s the cooking nectar of the gods. Just a little here and there can send a dish over the top. For the butter blend I’m using on the corn, I did a half and half mixture. Just melt it back down right before your going to use it. If you don’t keep bacon fat on hand, then just fry up about six slices. Save the actual bacon for another use and keep the dripping for the corn. I know some people like to wrap their corn in bacon but I’m not a fan of bacon wrapped stuff. You have to cook it properly to get it rendered down and then, are you supposed to eat the bacon with the corn or will most people discard it in which case it’s a waste of bacon. See, it’s a whole thing. With my way, you can have your bacon and eat it too.
Sugar is the modern day heroin. There is no doubt about it in my mind. I’m not just talking about the sugar you add to your tea or coffee either. I am talking about processed foods and what I like to call “engineered” food. Well the engineers that I am referring to are the ones that specifically engineer food that you buy in restaurants, fast food places and grocery store shelves to be physically addicting.
When I start feeling like my eating habits are getting a bit out of control I revert back to low carb food for a while. It makes me feel better physically and I always lose weight. The first three days are a difficult adjustment though. It takes that long for my body to start working with me. That brings me to this recipe. This is my secret to surviving those first three days.
I know what you’re going to say. But it’s pasta. Pasta is literally carbs, rights?!? Well, yeah technically speaking. For this I use Dreamfields low carb pasta. This pasta is worth it’s weight in gold. I don’t know how it works but it does. It also has the same consistency of traditional pasta. I cook the pasta for 8 minutes instead of the 10 that the package recommends. I would suggest testing it at the 8 minute mark to see if it’s where you like it.
Make this ahead of time and just use a little at a time. I never have it more than once a day and I always pair it with an equal amount of protein. I also stick to servings that are around 1/2 cup. I use this to help me get through that craving for carbs with meals that would usually be paired with a potato or rice or a piece of bread.
Key lime pie. Those words alone make my jaw seize up. It’s so tart and delicious and in fact has less sugar than you might think. The pie itself gets its flavor solely from the limes. My family loves this pie and it’s really easy to make. You can certainly use regular limes here. Sometimes I have the patience to squeeze a bowl full of tiny key limes, sometimes I don’t.