myfirstwordwaschocolate

Recipes and photographs from an Asheville Foodie

Enjoy this cooking blog with tons of sweet AND savory recipes. I use down-to-earth language and love to create my own recipes as well as recipe-test other chef's work. 

  • Home
  • Blog
  • About
  • Sweet
  • Savory
peanut butter cookies

Peanut Butter Chocolate Chip Cookies

May 20, 2009 by my1stwordwaschocolate

At least my husband and I think so. They're really crumbly like a peanut butter cookie, but it goes beyond the normal ones you've had. I saw a recipe for peanut butter cookies on Serious Eats and adapted it my tastes.

Peanut Butter Chocolate Chip Cookies

Ingredients

  • 1 cup creamy peanut butter
  • 1/4 cup of granulated sugar
  • 1/2 cup of brown sugar (packed)
  • 1 egg
  • 2 Tablespoons of all-purpose flour
  • 1 teaspoon of fine sea salt (or kosher salt)
  • 1 teaspoon of baking powder
  • 1/2 cup of semisweet chocolate chips

Directions

In a small bowl mix the flour, salt and baking powder and set aside. In a medium bowl combine the peanut butter and sugars until smooth, then add the egg until combined (it helps if you whisk it before hand). Add the dry ingredients to the wet and combine thoroughly (I usually use my hands at this point). Add the chocolate chips and mix to combine. Cover with plastic wrap and put in the fridge for at least 2 hours.

Preheat the oven to 350 degrees. Roll teaspoon sized balls of the cookie dough and flatten them on the cookie sheet, that's been covered with parchment paper. Bake for 10-13 minutes until just set. Let cool for as long as you can stand it, then eat. Makes around 25 smallish cookies.

You've got to try these!

May 20, 2009 /my1stwordwaschocolate
eggplant pasta

Eggplant pasta

May 19, 2009 by my1stwordwaschocolate

Last night I was in the mood for a quick and easy supper that was still healthy and tasty. We had a green pepper and a nice-sized eggplant, so I decided to do a pasta.

I started with the eggplant by peeling the skin and cutting it into 1/2 inch cubes. I added 3 Tablespoons of flour to a zip top bag and added the eggplant, shaking it to coat all the pieces. Meanwhile I heated some olive oil, then added the eggplant. After about 10 minutes it had taken on a really crunchy coating (almost meat like) then I seasoned it with salt and red pepper flake.

Once it was cooked through, I removed it from the pot and added more olive oil then added the onion and green pepper. Once softened I added 4 minced cloves of garlic, salt and red pepper flake and cooked it for another 5 minutes. Then I added a bit of tomato paste, deglazed the pan with balsamic vinegar, then added a big can of petite diced tomatoes with their juice. I let that cook down while the past cooked (and adjusted the seasoning).

When the pasta was just shy of al dente I added it to the pasta sauce. Once the sauce had melded with the pasta I added half of the eggplant to the pasta, and topped the portions with the rest. To finish I tore some fresh basil over top, cracked some black pepper and gave it a drizzle of olive oil.

Really tasty meal, and we didn't even miss the meat.

May 19, 2009 /my1stwordwaschocolate
  • Newer
  • Older

Powered by Squarespace