Big super nutty peanut butter cookies(CI)......

We all know by now that Robin is a peanut butter freak, a title she wears happily. My friend J is also a lover of all things peanut butter. I'm off to Ann Arbor to visit J and her partner for a few days so I thought I'd whip these up. The recipe came to me in the America's Test Kitchen newsletter and as per usual, Cook's Illustrated didnt dissapoint. These were very peanutty, thanks to a dose of chopped nuts. I actually halved the recipe but while mixing I realized I added the full amount of peanut butter. I didnt have another full stick of butter softened, but I did have 2 tbls so I used that and proceeded with the recipe( but I did use only half the amount of chopped nuts). They're still really good, next time I make them I'll use the correct amount of butter. I used the ridged side of my meat pounder to make the marks( spray it with pam first).



Big, Super-Nutty Peanut Butter Cookies Add to Favorites Shopping List
Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.
Makes approximately 3 dozen cookies
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)




1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

I have been cooking.....

I havent really been making anything too exciting. Our granite is being installed at the moment and all we'll need to complete the kitchen is a pendant light( next week) and backsplash. The kitchen is still a bit unorganized and a mess so I've been keeping my cooking to simple things. I did make this oreo cheesecake for a fundraiser Robin attended. I also made 3 of these for the Senior Meal last night. It went over really well. Its a simple recipe on the back of the philly package( here in Canada). I ended up using Lactania cream cheese because it went on sale on the weekend for .99 a bar. That price sounds normal for the US, but here in Ontario cream cheese is over 3.00 a bar. Each cheesecake has 4 bars, 4 eggs, 1 cup of sugar and 1 cup of sour cream. You add some chopped oreos too. The crust is simply oreo's and butter.


The other day I found some fresh pasta clams on sale at Sobey's for 3.99lb. I've never seen fresh clams around these parts so I dug out a recipe from Cook's Illustrated. It was pretty simple and it came out great!!.



Last but not least, I made some homeade hummus for the event Robin attended. It ridiculous how expensive hummus is when you buy it ready made. I made this from scratch( using dried beans) and it cost about 2.00 for a full quart. I even bought a big jar of Tahini. I basically winged it using garlic, Evoo, salt, pepper, lemon juice, tahini and a big spoonful of peanut butter. I sprinkled some chopped parsely on top. I served it with cut up greek style wheat pita.

Rancho Gordo Hominy Stew.....

While in SF, I picked up 4 kinds of Heirloom dried beans from Rancho Gordo at the Ferry Plaza Farmer's Market. I'd been dying to try these beans since reading about them on Egullet. Yesterday, I whipped up this hominy stew for Robin. Since meeting me, she's turned into a bean lover. She absolutely loves Black Beans. For this recipe, I used Yellow Indian Woman beans. I also reduced the water as I only had canned hominy. I also used a jar of red chili sauce( less products to pack away). I didnt eat this as you all know by now that I despise dark meat chicken. Robin loved it!! It would be great with a sprinkling of cilantro too. Robin grated some sharp white cheddar over it. Not traditional, but very good.

The burrito eaters......

We're back from California and we had a great time. We stayed with friends in San Rafael and made our way into SF three days in a row. We took the ferry from Larkspur and Robin navigated us around the city using the Muni. I think the meal we enjoyed the most was our burritos from La Taqueria Castro. Before we left, I compiled a 5 page list of recomendations. I checked Burritoeater.com as well. We love Mexican food and Robin especially loves burritos. I had the super vegetarian( rice, beans, cheese, sour cream, salsa, avocado and lettuce) and Robin had the Super Pollo salsa verde. Much later that afternoon, we made our way to Bi-Rite creamery in The Mission and had fantastic sundaes. I had a coffee toffee sundae and Robin had Brownie( we skipped dinner that night). The coffee was so intense, I was expecting something akin to Bryer's coffee but this was like downing a really cold cup of the most marvelous house roast( The ironic thing is I dont like hot coffee). Robin loved her sundae so much she made us go back on Saturday.

We flew home on Tuesday taking a red eye flight( never again!!!). We landed in Detroit around 4:40am(Eastern Time, 1:40 Pacific Time). We were so exhausted but needed to kill time until Trader Joe's opened at 9am. I had a wedding to cater this weekend and needed to pick up loads of cheese and other goodies. We went to Meijer and I shopped at 6am while Robin slept in the car. We then went to breakfast which we should have never ate because we both felt even worse after that. We went to Zingerman's to pick up bagels and then finally Trader Joe's. We much a quick trip before thru our beloved Target. We finally left Ann Arbor around 9:45am and then hit Nino Salvadggio's market on our way back to Port Huron. We picked up tons of Boar's head turkey, ham, roastbeef for the canapes. Then, when we got to Port Huron, we still had to go to Home Depot for a garbage disposal, keyless entry lock and air switch for the disposal( as an aside, The Canadian dollar is *almost* at par with the US dollar). We wanted to get these items while we each had a 750.00 customs allowance( since we were gone for a week). We wanted a few other things too, but our car was filled to the brim. We finally arrived home at around 3, unloaded the car and I went to sleep from 4pm-8pm. Since then, I've spent my days cooking and baking for this wedding( posts to come)......

Greek Salad Pizza.....

Yesterday we had a potluck to attend at Robin's work. Since Robin is the big boss lady, she always wants me to make something impressive. My idea of impressive might not be her employee's idea so I basically make what I want to make. I think this turned out tasty and impressive.

In preparation for our big remodel/addition, I was cleaning out a junk drawer in the kitchen and came across a pampered chef cookbook( more like a pamphlet). There was a recipe for a Mediterranean patio pizza. I loosely followed that recipe. Basically, its a Greek Salad on top of pizza dough. I bought a Pillsbury pizza crust and rolled it out in a rectangular shape. I covered that with EVOO, some oregano, an italian blend and some parmesean. The recipe also calls for fresh garlic and feta but I used some granulated( dried) garlic and left the Feta off. I didnt have enough for the crust and the topping. When its cooked and fully cooled, I cut it into strips and topped it with Greek Salad. I made a dressing with red wine vinegar and evoo, some agave nectar some herbs. I drizzled that on right before we ate it. It was a very, very popular dish. Summer produce is at its prime here in Ontario and I'm really getting sad that the Summer is almost over.

Luckily, we're going to San Francisco two weeks from tomorrow and we'll be able to enjoy California Produce ( and burritos, chinese food, italian food and sourdough bread) for a full week!!!

If you have any "must do" reccomendations for us while we're in SF, we'll gladly take them.

Robin cooked!!!

On Friday I worked at the Retirement Home( Have I written about that? This is a different job than my cooking for Seniors). Anyway, when I get home at 7:30pm, I'm hungry and exhausted. I left Robin this simple recipe for Polenta Lasagna from Cooking Light and asked her to make it. She did a good job and I was thrilled to eat a meal I didnt cook. Robin accidentally picked up frozen leaf spinach instead of chopped and had I cooked, I would have added the spinach to the ricotta and whized it in the cuisinart. Robin didnt do that. ( I'm not complaining though) and it was a little leafy, but still good.

Bacon wrapped pork tenderloin w/chimichurri sauce ( cuisine at home)

I really like Cuisine at Home Magazine. The food is very good and pretty simple to make. I was looking for simple last night when I promised Robin I'd make dinner. Lately( because of my Byetta), I just havent been that hungry at dinnertime. I could eat a bowl of cereal and be happy. I had a pork tenderloin in the fridge that had to be used though so this was perfect. You cut up the tenderloin and wrap each slice with bacon. Then you use two skewers so the pork doesnt spin around. The sauce is simple too. Parsley, garlic, pepper, red pepper flakes, olive oil, white vinegar and water. You brush this on the pork while its grilling and serve extra on the side.

I cooked this morning for my seniors(the job where I chose the menu). I made smoked sausages, baked beans, corn muffins, saukerkraut( I didnt actually make this), and fresh green beans. The baked beans are a Paula Dean recipe and they're really good. None of the ladies who were helping me today had heard of Paula. I found that strange. I guess I watch too much Foodtv.

German Chocolate Cake( Cook's Illustrated).....

My poor sick requested a German Chocolate Cake on Saturday after watching America's Test Kitchen make one. Oh, the power of suggestion!! Anyway, I got right on it and a couple hours later we had a beautiful, flavorful, wonderful cake.

I was a tad confused because the recipe on the Cook's website is different from the one in Baking Illustrated. I used the Cook's recipe because it was published after Baking. The frosting was fantastic and I like the idea of adding the pecans after the coconut mixture cools down and before you frost the cake.

German Chocolate Cake

When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
INGREDIENTS


Filling

4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Cake

4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature



See Illustrations Below: Assembling the German Chocolate Cake

1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).

Gingery stir fry( cook's) and Cobbler( KA whole grain baking)

We had a great time in Niagara. Chels really enjoyed herself and so did we. I think Robin might have enjoyed herself a bit too much. On Thursday she started having really bad neck pain. By Friday night, she was in so much pain, she was in tears(poor thing). We ended up in the ER where they diagnosed her with Tortocollis. Litterally, a twisted neck. She might have jerked it or done something funky going down all those water slides. Anyway, they gave her an injection and when that didnt work, they gave her a few different pills. We left the ER at 2:30am and when we came home, she still couldnt get to sleep. She couldnt even lay down. I gave her my memory foam travel pillow so at least she could try to get some sleep. Yesterday was no better. It's Canada Day today and all our plans went out the door!! So, what did I do all day yesterday? I stayed home with her and cooked off course. Its been ages since I've been able to do that. In addition to making breakfast, lunch and dinner, I also made 2 different batches of strawberry jam. One with pectin, one without.( posts about that later). For dinner I made a stir fry from Cook's Illustrated. I used the ginger sauce recipe and modified it using firm tofu and shrimp. For dessert, I got a great deal on blueberries(1.77 a pint). I made a peach blueberry cobbler from the KA flour whole grain baking book. The recipe called for rolling out the biscuits, but I just dropped them on because by this point, I was exhausted. I'm not used to doing all the dishes when I cook!! I've come to the conclusion, that If I had to do dishes on a dialy basis, I wouldnt cook!!

Braised zucchini and mushrooms....

This is kinda boring, but I'm running out of things to blog about. Robin's diet is really putting a cramp in my blogging because I havent baked ANYTHING in 2 weeks. I do plan on rectifiying that today since we're somewhat snowed in( not really, but its so cold out and we live in Podunk where there is nothing to do but grocery shop). So a few weeks ago, Robin bought me this huge box of dried shiitake mushrooms. I decided to do a stir fry/braise with them using zucchini as a filler. I soaked the shrooms and drained the soaking liquid( veg stock and a bit of soy). I added 1 tsp of cornstarch. I sauteed the zucchini and then added back the mushrooms and liquid. It looked great.... Robin didnt care for this at all, I think her exact words were " This is gross". Not really, she actually said I find this way too strong. Ok, so into the trash it went. Hey Christine, do you want a box of dried shiitakes???

Happy Bday Robin....

Monday was Robin's 42nd bday. She requested a yellow cake with a choc. frosting. I ended up making her a Southern Caramel Cake because she loves caramel. Holy batman can you say butter sugar overload? The frosting contains 2 cups of brown sugar and a cup of butter. The cake has 1/3 cup butter and 1/3 cup shortening( which I absolutly hate using). I misread the recipe and only used 2 eggs instead of the 3 the recipe called for. The cake was ok, nothing spectacular. We had calzones for dinner too.

I'm so incredibly busy this week. I trained at a new job yesterday( cooking at a senior dining program) and I have a catering job tomorrow. I have 7 things to bake today plus numerous dips, and other things to prepare. We leave for Florida on Friday. Saturday is my 40th Bday and we have a dinner party planned with friends and family.