Peanut Butter Oatmeal Cookies

Recipe courtesy of Annies-Eats.com

I definitely recommend doubling this recipe. I noticed a trend around me of people eating these uncontrollably. They were so darn good!


Yield: about 18 sandwich cookies

For the cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup quick-cooking oats

For the filling:
3 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tbsp. heavy cream

Directions:
To make the cookies, preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine the flour, baking soda, baking powder, and salt. Stir together with a fork to blend. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla extract. Add the dry ingredients and mix on low speed just until incorporated. Stir in the oats until evenly blended.
Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes, rotating the sheet halfway through baking. The cookies will be light golden brown and slightly puffed. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely. Repeat with the remaining dough.
Once the cookies have cooled completely, pair them up by size. To make the filling, combine the butter, peanut butter, confectioners’ sugar in the bowl of an electric mixer. Cream together until well combined. Mix in the heavy cream until smooth and fluffy. Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

This is another recipe I have made lately that I can't wait to make again!

Thanks to Rocco Dispirito!

Serves 4, you may want to double because leftovers would be very welcome.

•12 ounces ground turkey breast
•4 low-carb tortillas,(9 inches each)or whatever kind you have in the fridge
•2/3 cup fat-free spicy black bean dip , (I made my own when I didn't find any in the store)
•Salt
•Freshly ground black pepper
•1 jar (12 ounces) tomatillo salsa , such as Ortega
•1 cup reduced-fat Mexican cheese blend
•1 cup shredded reduced-fat mozzarella cheese
•1/2 cup chopped fresh cilantro

Preheat the oven to 450°.

Heat a large nonstick saute pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.

Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.

Stir the black bean dip into the turkey. Season with salt and pepper to taste.

Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side by-side in a 9x13-inch baking dish.

Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.

Sprinkle the cilantro over the enchiladas, and serve.

Grilled Chicken & Pineapple Quesadillas

This falls into the category of things I have made recently that were delicious!!

Thanks once again Pioneer Woman! A recipe inspired by a trip to Hard Rock Cafe.

8 Flour Tortillas
Butter
2 cups Grilled Pineapple, Sliced
3 Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced**
Cilantro
3 Tablespoons Barbecue Sauce

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices **(Ryan and I must be pansies, we had to pull all our jalapeno 'slices' out because we were dying a slow death so I suggest finely dicing the jalapeno and sprinkle it on to your desired spicyness). Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Coconut Curried Chicken with Sweet Potatoes

This is a yummy and super easy Indian dish, enjoy!

2 tablespoons olive oil
1 pound chicken breast

2 large shallots, finely chopped
1/2 cup coarsely chopped red onion
2 1/2 teaspoons curry powder
1 teaspoon sea salt or kosher salt
1/2 teaspoon crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk (found in the Asian foods aisle of the supermarket)
2 tablespoons chopped cilantro
2 green onions, thinly sliced

Heat 1 tablespoon olive oil in a large pan over med-high heat. Season chicken with salt and pepper. Sauté 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.

Add remaining oil to pan. Sauté shallots and onion 3-5 minutes. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken. (You can also dice the raw chicken before you cook, either way.)

Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onions and cilantro.
Serve over jasmine rice (or whatever rice you have). Serves 4-6.

For a printable version, click here.

Strawberry Tart

This recipe is pictured on the cover of one of my Cooking Light cookbooks I have had for several years but I never got around to making it. Last month it was a featured 'classic' recipe in my cooking light magazine so I thought I would finally give it a whirl. I'm so glad I did because this is an instant classic!


Preheat oven to 350. Spray/grease or foil your tart pan, if using, or just an 8" square baking dish or pie dish--or whatever you have close to that size.

For the crust:

36 graham crackers (9 sheets)

2 tablespoons sugar

2 tablespoons butter, melted

4 teaspoons water



First I had Cate smash the heck out of the graham crackers in a big ziploc bag and then she stirred all the ingredients together in a bowl. Press crumb mixture into the bottom and a little up the sides of your pan. Bake for 10 minutes or until lightly browned. Make the cream filling while waiting.


For the filling:

2/3 cup light cream cheese (I had regular so that is what I used)

1/4 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract (I used slightly less because I don't like when almond extract is overpowering)


Combine all ingredients in a bowl, set aside.


For the topping:

6 cups small fresh strawberries, divided

2/3 cup sugar

1 tablespoon cornstarch

1-2 tablespoons fresh lemon juice

2 tablespoon sliced almonds, toasted (I had whole almonds and gave them a quick ride in the food processor before I toasted them)


Place 2 cups of strawberries in the food processor, process until pureed. Combine puree, 2/3 cup sugar and cornstarch and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir with a whisk. Bring to a boil; stir constantly. Reduce heat to low; cook 1 minute. Remove from heat; cool to room temperature, stirring occasionally.

Cut off the tops of the remaining strawberries and add 1 tablespoon lemon juice to them; toss to coat.

To assemble:

Spread the cream filling over the cooled crust. Arrange berries, cut sides down in a circular pattern starting in the middle, leave 1/4" border between the berries and sides of the pan. Spoon half the strawberry glaze over the strawberries. (Save the rest for another use...like drizzling over belgian waffles). Sprinkle almonds around the edges. Cover and chill 3 hours. Yield: 10 servings.**

**Note: This little tart went super fast, next time I will double it and make it in a 9X13 or jelly-roll size pan. You don't need to double the strawberry glaze though, it makes plenty. So you only need 10 cups of strawberries, not 12.

For a printable version, click here.

Mint and fudge frosting

Mint frosting:

1 1/2 cups butter, softened
4 cups powdered sugar
2 tablespoons milk
1/4-1/2 teaspoon pure peppermint oil
a few drops of green food coloring (optional)

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar beating until light and fluffy. Add milk, oil and food coloring (if using), and beat until you reach spreading consistency. Add more milk as needed in teaspoonfuls.

Spread on the cooled cake brownies and put in the fridge to harden the frosting up so you can easily spread the fudge frosting below.

No-Cook Fudge Frosting

4 3/4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/3 cup boiling water (may need a bit more to reach spreading consistency)
1 teaspoon vanilla

Combine powdered sugar and cocoa powder. Add butter, boiling water and vanilla. Beat with an electric mixer on low speed till combined. Beat for 1 minute on medium speed. Cool for 20-30 minutes or until it reaches spreading consistency.

The longer you beat the frosting, the less fudgy it will become so add enough water early on that it will be easy to spread over the mint frosting.

Mint brownies

It's not lack of baking that has caused such a long pause between posts, just lack of time. But things should be slowing down after this week...I've had three birthday parties to do, a bridal shower, a spring break trip and this week a wedding, finally.

Since Millie doesn't yet have a favorite cake I chose for her and made mint brownies. She's a frosting girl anyway, so it didn't really matter what I made so long as it had frosting.

First for the cake brownies:

1 1/4 cups sugar
3/4 cup butter
1/2 cup unsweetened cocoa
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk
1 cup chopped walnuts or pecans (optional)


1. Preheat oven to 350.
2. Grease a 15x10x1-inch baking pan (I used more like a 9x13); set aside.
3. In a pan heat sugar, butter and cocoa powder over medium heat till butter melts, stirring constantly. Remove from heat. Add eggs and vanilla. Using a wooden spoon, beat lightly just till combined.
4. Combine flour, baking powder and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition. Stir in nuts, if using.
5. Pour batter into prepared baking pan. Bake for about 20 minutes (may be longer with a 13x9 pan) or until a toothpick comes out clean.
Cool completely before frosting. (see next post)


For a printable version of the brownies and frosting, click here.