Tag Archives: peanut butter

Soup Swap!

6 Feb

One of my favorite things about blogging is having the chance to meet people who are just as geeked out about food as I am. It makes me feel better about myself and that I am not crazy despite the weird looks my husband gives me sometimes. Back at the Boston Food Bloggers Launch party I met a lot of fabulous bloggers.

Three of those fabulous bloggers were (from left to right) Ashley from Cooking for 1, Liz from Eating Places, and Megan from Cooking Whims. While talking we all thought it would be a great idea to have a soup swap, since January is National Soup Swap Month. So the last weekend in January, we all trekked out to Salem to eat and talk about food!

Along with each of us making a soup, we also brought something else, whether it be dessert, salad, bread, or fruit.

We got to Ashley’s house and was greeted by an awesome salad display, completed with homemade croutons.

I supplied the bread, which let-me-tell-you, was not the first bread on my list. I wanted to make a baguette, but forgot and by the time I remembered I couldn’t make it, then I wanted to make a semolina bread, but couldn’t find any durum wheat, and so finally settled on this Italian loaf from the King Arthur Flour website. It rose too far out and not high enough, but it was still tasty.

I also brought along some cheese to go with the bread and soups.

The soups, starting at the top and going clockwise, are Megan’s Roasted Garlic Soup, my French Onion Soup, Liz’s Mushroom Barley Soup, and Ashley’s Butternut Squash Soup. They were all fantastic in case you were wondering.

Megan provided the dessert, which was an insanely decadent peanut butter chocolate torte. It was out of this world delicious. My husband was sad when he finished the leftovers.

We had such a fantastic time, eating, drinking (mimosas!) and talking. We had such a fabulous time we are thinking of making it a monthly tradition!

PB&C Oatmeal Cookies

12 Dec

I dare you to make cookies and not eat the dough.

Triple dog dare you.

Because let me tell you, it’s pretty much impossible to not scoop up some of that delectable dough and eat it. Raw eggs be damned, it’s pretty much impossible for me to make cookies and not sample the dough. I mean, I have to make sure the dough’s ok, right?

I needed a cookie to bake for a bake sale I was running as part of a Bone Marrow Drive I was running at my karate dojo. So I did a quick search and let me tell you, Brown Eyed Baker did not let me down. Not that you can go really wrong with Peanut Butter and chocolate chips. The fact that there’s oatmeal in it means it’s healthy. That and the fact that the cookies were made (and then consumed) for charity also means they don’t contain any calories. Oh, you didn’t know baked good eaten for a good cause were calorie free? You’re welcome.

Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe Source: Brown Eyed Baker

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 cup rolled oats
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line 2 baking pans with parchment paper and set aside.

Combine the flour, salt and baking soda. Set aside

Using a stand mixer on medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Using your handy dandy ice cream scooper (for bigger cookies) or a smaller scooper drop dough onto the lined baking sheets about 2 inches apart.

Bake 10 minutes, or until light browned on the edges. Cool on baking rack.

Grab milk. Consume.

Halloween Bark

31 Oct

Happy Halloween everyone! The husband and I were boring this year and didn’t dress up or go to any parties. I think this means we are officially old. Ah well….

Over on the Nest I organized a Secret Ghost swap with my fellow April 2010 ladies in which we all sent our Secret Ghost’s some Halloween candy or candy in general. I new I wanted to make something and when I saw the recipe for Halloween Bark in my Bon Appetite magazine I knew that’s what I would make.

You won’t even believe how easy and versatile this recipe is. I pretty much took the idea behind the recipe and completely customized it to my specifications. And it came out delicious, and thankfully shipped well and arrived in one piece! (well, many pieces, but you get the picture)

 

Halloween Bark

Adapted from Bon Appetite Magazine October ’10

  • 2 lbs semi sweet chocolate chips
  • 8-10 mini dark chocolate Reese’s Peanut Butter Cups, cut into quarters
  • 3/4 cup dark chocolate M&Ms
  • 5-8 mini Milky Way bars, cut in half and then thirds
  • 3/4 cup coconut flakes
  • 1/2 cup butterscotch chips
  • 1/2 cup cinnamon chips
  • milk

Using a double boiler, or a sauce pan with a stainless steel bowl on top, melt chocolate chips. Line baking pan with tin foil. Once the chips are completely melted spread on the tin foil lines pan. Add coconut flakes. Then spread the M&Ms, Milky Way bars, and Reese’s Peanut Butter cups and press down slightly so they adhere to the chocolate.

Melt butterscotch chips, add a bit of milk to make the chips smoother. Using a spoon drizzle melted butterscotch chips over the candy concoction. Repeat with cinnamon chips.

Freeze for at least an hour, overnight is better. Remove from tin foil and break into pieces.

Feel free to use our favorite candy for this recipe. The possibilities are endless!

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