Recipe

Peanut Butter Cookie Recipe

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Peanut Butter Cookie Recipe *
From the Magnolia Bakery Cookbook adapted by Smitten Kitchen

The brilliance of these cookies is that they have included two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside.

Ingredients:
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I prefer chunky no sugar added peanut butters, but lots of people use regular smooth)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Directions:
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Garlic Cheddar Biscuit Recipe

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Garlic Cheddar Biscuit Recipe

Sort of like Red Lobster’s cheddar biscuits. But better.

Ingredients:

2 cups biscuit baking mix – Preferably Snoqualmie Falls brand
1 1/2 cup shredded Cheddar Cheese
2/3 Cup Milk
1/2 teaspoon garlic powder
2 tablespoons butter, melted
1 teaspoon garlic salf

Directions:
1.) Preheat oven to 400 degrees Fahrenheit, or 206 degrees Celsius. Grease cookie sheet

2.) Combine baking mix, cheddar cheese, and garlic powder into large bowl. Stir in milk.

3.) Drop batter by heaping tablespoonfuls onto greased cookie sheet.

4.) Bake in preheated oven for 10 minutes

5.) Brush with melted butter and sprinkle with garlic salt.

6.) Bake for five more minutes

Options:

  • Double garlic powder
  • Use three cloves of fresh garlic instead of garlic powder
  • Double cheese
  • Replace half of Cheddar cheese with White Cheddar Cheese

    • Baked Turkey Meatballs

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    Baked Turkey Meatballs

    origin: adapted from gourmet via smitten kitchen
    yield: serves 4, or more as appetizers or sliders
    prep time: 10 minutes
    cooking time: 15 to 20 minutes

    ingredients:
    3 slices italian bread, torn into small bits (1 cup)
    1/3 cup milk
    3 oz. sliced pancetta, finely chopped (you can swap in canadian bacon if you can’t find pancetta)
    1 small onion, finely chopped
    1 small garlic clove, minced
    2 tbsp. extra-virgin olive oil, divided
    1 large egg
    1 lb. ground turkey
    2 tbsp. tomato paste, divided*
    3 tbsp. finely chopped flat-leaf parsley

    directions:
    preheat oven to 400°f with a rack in the upper third of the oven. soak bread in milk in a small bowl until softened, about four minutes.

    cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. cool slightly.
    squeeze bread to remove excess milk, then discard milk. lightly beat egg in
    a large bowl, then combine with turkey, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. form 12 meatballs and arrange in another 4-sided sheet pan (i used a 9×13 roasting dish).

    stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

    Steak Fingers

    Posted by Rick on in food, Misc 0 Comment

    Steak Fingers

    Take “finger” sized (or more accurately bite sized) pieces of steak. Tenderize the heck out of them. Dip them in a salt/pepper based batter and deep fry. Totally bad for you but tasty.

    It seems that as a kid I ate them all the time, at least I remember seeing them often. But I’ve literally eaten these twice in the past twenty years. Once was about 1999 or so, visiting Union Oregon and a little diner called Gravy Dave’s. Passing through last weekend, they were so busy that I couldn’t afford the delay in my travels so I missed out on seeing if they even still had them.

    But on the way back, I accidently found some in Wells, Nevada at the 4 Way Casino and Cafe. It was one of two (non-fast food/C-store junk food) places open. Being chosen as my place of dining was merely happenstance as it was based on it’s relative distance to the road I wished to travel, and the fact that it was not attached to one of the two brothels in town.

    Fortunately (or perhaps more unfortunately for my poor non-beef eating wife) recipes, including the purported original version, are on line! The nice thing about this is that they can be prepared and frozen for quick dinners down the road.

    So I see a future full of breaded, deep friend steaks!

    Toxic Waste Drink Recipe

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    Toxic Waste Drink Recipe

    This is currently my drink of choice.

    Ingredients
    10 ounces Tang Orange Drink
    1 ounces blue curacao
    1 ounces of Gin

    Directions
    Mix in a regular pint glass, add ice. Drink should be “Nuclear Waste” Green. Gin gives it a bit of that kick. Normally Orange juice is used instead of Tang, but I prefer the slightly sweeter taste this gives.