COOK: Perfect Chewy Peanut Butter Cookies

These cookies are the perfect mixture of soft and chewy, only take a few minutes to mix up, and don't need to be chilled before you bake them.  Although it is important you don't forget to add the peanut butter, and if you almost forget just one time your daughter will make sure you never forget... 

Peanut Butter Cookies

Ingredients:

1/2 Cup Unsalted Butter (Softened)

1 Cup Peanut Butter 

1/4 Cup Granulated Sugar

3/4 Cup Brown Sugar (Packed)

1 Egg (Room Temperature)

2 teaspoons Vanilla Extract

1 1/2 Cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 teaspoon Ground Nutmeg (Optional, but yummy)

Preparation:

Preheat oven to 350 degrees, and prepare baking sheets with either parchment paper or silicone baking mats.

In a large bowl, or the bowl of your stand mixer, cream together butter and peanut butter until fluffy and light.  Add in sugars and continue to mix on medium-high speed, add egg and vanilla until everything is completely combined.

In a separate bowl whisk together dry ingredients, slowly add to wet mixture while mixing on low just until everything is fully incorporated.

Using a 1.5 Tablespoon cookie scoop, or similar sized spoon, drop cookie dough onto prepared baking sheets, leaving space in-between for the cookies to spread.  Use a fork to gently push down in a crosshatch pattern.

Bake about 9-11 minutes, then let cool for 5 minutes before moving to a cooling rack.  

Store in zippy bags or airtight container for up to a week.

Follow Us on Social Media:

COOK: Parmesan Mushroom Chicken

For years we've had a little container garden on our back deck, last year for some reason I don't remember we decided to skip it, and we both realized that we really missed being able to pop outside and cut a bit of fresh herbs when we were making dinner.  This year we decided to keep it simple with just a few pots of herbs, this chicken is one of the first things I made using my own homegrown thyme this summer, and it was delicious.

I served this with some homemade focaccia bread, and a bit mixed greens salad, I think the sauce would also be great with wild rice, rustic smashed potatoes, or a warm loaf of Crusty Bread.

Parmesan Mushroom Chicken

Makes 2-4 Servings

Ingredients:

1 Pound Chicken Breast (Butterflied and cut into tenders)

About 1/2 Cup Flour mixed with 1/2 teaspoon Salt, 1/2 teaspoon Pepper, and 1/2 teaspoon Garlic Powder to dredge chicken

2 Tablespoons Butter

4 Tablespoons Olive Oil

2 Cups (16 Ounces) Baby Bella Mushrooms (Sliced)

4 Garlic Cloves (Minced)

1 Cup Dry White Wine or White Wine Vinegar

1/2 Cup Chicken Broth

2 teaspoons Fresh Thyme (About 4 springs with leaves removed)

1/2 Cup Heavy Cream

1 Cup Shredded Parmesan Cheese

Salt and Pepper to taste

Preparation:

In a large, heavy bottomed. skillet (I used my 10 inch Cast Iron) heat up butter and 2 Tablespoons of olive oil over medium heat.  Cook flour dredged chicken tenders until golden brown on both sides, about 4-6 minutes per side, then remove to a plate.

Add in additional 2 Tablespoons of olive oil and sauté mushrooms until they are browned, add in garlic and cook another minute.  Turn heat to low, dd wine and broth to skillet, gently scrape up any brown bits from the bottom of the skillet, thrown in thyme leaves and let sauce cook down for about 5 minutes.  

Slowly pour in heavy cream and while whisking sauce sprinkle in parmesan cheese.  Once sauce is well combined and fragrant put chicken back in, and flip to cover both sides, and warm up.

Serve chicken with a generous amount of sauce.  Leftovers can be stored in the fridge for up to a week.

Follow Us on Social Media:

COOK: Coconut Lime Cookies

I've been on a bit of a citrus kick, using it in my cooking, baking, seltzer water, simmer pots, even using citrus colors in this weeks bullet journal layout!  I love how easy it is to pair citrus with other flavors and make something yummy and refreshing.  After making Coconut Lime chicken last week I decided it would be fun to use the same flavors for Cookie Friday (the coconut and lime flavors, not the chicken...) 

The cookies have more of a coconut flavor than lime, while the frosting has a bit more lime that coconut, when paired together I think they are a perfect summer cookie, especially out of the fridge while still a bit cool.

Coconut Lime Cookies

Makes about 40

Ingredients:

Cookies:

1 Cup Unsalted Butter (Softened)

1 Cup Sugar

2 Eggs (Room Temperature)

1 1/2 teaspoons Coconut Extract

2 teaspoons Fresh Squeezed Lime Juice

3 1/2 Cups Flour

2 teaspoons Baking Powder

2 teaspoons Cornstarch

Frosting: 

1/4 Cup Unsalted Butter

2 Cups Powdered Sugar

2 Tablespoons Fresh Squeezed Lime Juice

2 teaspoons Lime Zest

1 1/2 teaspoons Coconut Extract

1-2 Tablespoons Milk (If frosting is too thick)

1-2 Tablespoons Cornstarch (If frosting is too thin)

Green Food Coloring (Optional)

Preparation:

Preheat oven to 350 degrees and prepare baking sheets with either parchment paper or silicone baking mats.

In the bowl of a stand mixer, or a large bowl, cream butter until light and fluffy, add in sugar and continue to cream on medium-high speed.  Scrape down sides of bowl, add eggs, coconut extract, and lime juice and mix well.

In a separate bowl whisk together flour, baking powder, and cornstarch.  While mixer is on a low speed slowly pour in dry mixture until everything is combined.

Using a 1.5 Tablespoon cookie scoop, or a dinner spoon, drop cookies onto cookie sheet about 2 inches apart, using the bottom of a juice glass flatten each cookie to about 1/4 inch thick.  (I dip my glass into a bit of white sugar between each cookie to keep them from sticking.)

Bake for about 9-11 minutes until the bottoms are a light golden brown, let cool on cookie sheet for about 5 minutes before moving to a cooling rack to cool completely before frosting.

In a small bowl cream sugar and powdered sugar until thick and creamy, add in coconut extract, lime juice, and lime zest and mix well.  Add milk or cornstarch if needed, frosting should be thick enough to spread on each cookie easily.

If you want you can tint the frosting green, I added just a few drops and swirled it in with a  butter knife it give the frosting a bit of a marbled look.  

Using a butter knife or offset spatula coat each cookie in a nice coating of frosting, let set about 30 minutes to dry before putting into a plastic container or zippy bag to store.  Keep in the fridge for up to a week.

Follow Us on Social Media:

COOK: Chicken Lazone

I know this sounds like a fancy dish, but it's actually really easy!  It's one of our favorite chicken recipes, and although it's easy it tastes and looks amazing, great for serving to company.

I like to serve this over rustic smashed potatoes, but it's also good over pasta or rice, or even on it's own with a nice big side salad.

I often use my oven's Keep Warm option when I'm making meals like this, I'll make my potatoes and stick them in the oven covered, and then cook the meat and do the same, then after KC gets home I'll put my pan back on the stove and make the sauce and complete the meal.)

Chicken Lazone

Serves 2-4

Ingredients:

1 Pound Chicken Breast(s)

1 1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

1 teaspoon Onion Powder

1/2 teaspoon Chili Powder

1 teaspoon Smoked Paprika 

1/2 teaspoon White Pepper (Can substitute Black Pepper)

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

2 Cups Heavy Cream

Preparation:

In a small bowl mix together all spices, reserve 2 2/1 Tablespoons for sauce.

Cut chicken breast(s) lengthwise into 1 inch wide strips, rub with remaining spice mixture.

 In a large pan (I use my 10 inch cast iron) heat oil and butter over medium heat, cook chicken until it's cooked through and a pretty golden brown.  Remove from pan, cover with foil and set aside.

Turn pan down to low, add in heavy cream and reserved spice mixture, slowly whisk until lightly simmering, let cook about 10 minutes stirring every few minutes until sauce is thick,  add chicken back in and let sit about 5 minutes, turning chicken so that all sides are covered.

Serve over potatoes, rice, pasta, or on it's own.  Leftovers can be stored in the fridge and are just as tasty when reheated.

Follow Us on Social Media:

COOK: Cinnamon Pancake Cookies

Not only do these cookies taste yummy, but they are also so stinking cute!  They so great with a cup of coffee (I mean, pancakes are a breakfast food, right?), or a nice cold glass of milk.  

Cinnamon Pancake Cookies

Makes about 36

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (Softened, room temperature)

1 Cup Sugar

3/8 Cup Brown Sugar (Packed)

1 Egg

2 teaspoons Vanilla

3 1/3 Cups All Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Cream of Tartar

1/2 teaspoon Salt

2 teaspoons Ground Cinnamon

4 Tablespoons Sweetened Condensed Milk.

Russian Buttercream (Optional):

1/2 Cup Unsalted Butter (Softened, room temperature)

7 Ounces Sweetened Condensed Milk

Preparation:

Preheat oven to 325 degrees.  Prepare baking sheets with either parchment paper, or silicone baking mats.  

In the bowl of your stand mixer, or a large bowl if using hand mixer, cream butter until light and fluffy, about 5 minutes.  Add in both sugars and let mix on medium high speed for 2 minutes.  Turn down to low speed and incorporate egg and vanilla.

In a separate bowl whisk together flour, baking soda, cream of tartar, salt, and cinnamon.  With mixer on low slowly add in dry mixture, only until everything is incorporated.

Scoop using a 1.5 Tablespoon cookie scoop scoop 12 balls onto baking sheet, gently flatten each ball to about 1/3 inch, then using a basking brush put a thin coating of sweetened condensed milk.

Bake 10-12 minutes, let cool at least 10 minutes on baking sheet before moving to a cooling rack.

In a small bowl cream butter with a hand mixer on high speed, until white and very fluffy, about 8 minutes.  Slowly drizzle in sweetened condensed milk while still mixing until fully combined.  Refrigerate about 15 minutes, then spread on cookies using an offset spatula, or pipe on using a piping bag.  (I used a star tip so each cookie looked like it had a cue dollop of butter.)

Store cookies in a plastic container for up to 5 days, if your house is warm I'd put them in the fridge so the frosting doesn't melt.

Follow Us on Social Media:

COOK: Chicken Piccata

This is one of my favorite dinners!  It's quick enough it can be a weeknight meal, but also seems fancy enough you can serve it to guests and impress them.  

The last time I made this I served it over some herby orzo pasta, it also goes well with a simple angel hair pasta, with a nice green salad, or even with a quick rice pilaf.  (I always keep a few boxes of Rice-A-Roni in the pantry for quick side dishes.

Chicken Piccata

Serves 4

Ingredients:

2 Large Chicken Breasts (Cut in half lengthwise, directions below)

1/2 Cup Flour

1/2 Cut Parmesan Cheese (Finely grated, divided)

1 teaspoon Fresh Ground Pepper

1 teaspoon Salt

2 Tablespoons Olive Oil

2 Tablespoons Unsalted Butter

1/2 Cup Dry White Wine  (Can substitute chicken or vegetable broth)

5 Cloves Garlic (Minced)

3-4 Tablespoons Capers (Drained)

1 Cup Chicken Broth

3 Tablespoons Fresh Lemon Juice

1/4 Cup Fresh Parsley (Chopped)

Preparation:

To cut the chicken in half lengthwise you'll want to lay the chicken breast on your cutting board, press down on the top with your non-dominant hand, and place your knife in the middle of the breast and cut as if you were going to butterfly the breast, but cut it all of the way through.  This website gives a great step-by-step instruction: How To Cut Chicken Breast In Half Lengthwise

Once you have 4 pieces of chicken, in a wide short bowl, or a place with edges, mix together flour, 1/4 cup of parmesan cheese, pepper, and salt.  In a large skillet heat butter and oil over medium-high heat.  Dredge each piece of chicken in flour mixture, shake off excess, and cook chicken until golden brown on each side.  (About 3-5 minutes per side).  Remove chicken from pan and set aside.  

Turn heat down to medium low, pour in white wine (or 1/2 cup of broth) and garlic, scrape up any brown bits left in the bottom of the pan from the chicken.  Let reduce, about 5 minutes.  Add in capers, broth, and lemon juice.  Mix well.  Add the chicken back into the pan covering both sides with the sauce.  Cover pan about half way and let cook about 5 minutes.  

Serve over pasta, rice, or on it's own with a generous spoonful of sauce, sprinkle with remaining parmesan and parsley.

Follow Us on Social Media:

COOK: Irish Cream Chocolate Cookies

 I made these cookies for St. Patrick's Day this year and they were amazing!  The flavor really develops as they sit, so I'd suggest making them a day before you are going to serve them.  

I used white chocolate to dip, drizzle over the cookies, but I think semi-sweet or dark chocolate would be just as yummy.  I added green sanding sugar to the chocolate to making them more festive, but you can skip it, or use an other color to match your event.

Irish Cream Chocolate Cookies

Makes about 24 cookies

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (room temperature)

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar (packed)

1/3 Cup Irish Cream (I used Saint Brendan's)

1 Egg (room temperature)

2 teaspoons Vanilla Extract

2 1/2 Cups All-Purpose Flour

1 teaspoon Baking Soda

1/4 Cup Unsweetened Cocoa Powder

1 teaspoon Cornstarch

Topping:

2 Cups White Chocolate Chips

Colored Sanding Sugar

Preparation:

Set oven to 350 degrees, prepare cookie sheets with either parchment paper or silicone mats.  

In either the bowl of your stand mixer, or a large bowl, cream butter, then add sugars and continue to cream until fluffy.  Add in irish cream, egg, and vanilla extract and mix until completely combined.

In a separate bowl mix together flour, baking soda, cocoa powder, and cornstarch.  Add to wet mixture slowly while mixing.  After everything is fully combined let cookie dough set for 5 minutes.  

Scoop cookie dough onto prepared cookie sheets using a 1.5 Tablespoon cookie scoop or regular spoon.  (I have these scoops and love them!)  gently flatten balls so that they are about 1/4-1/2 inch tall.  Bake for 8-10 minutes, the edges should have just barely started to crack.  Take cookies out of oven and let sit about 5 minutes before moving to a cooling rack.

Melt chocolate chips either in a double boiler, or in the microwave, stirring every 20 seconds, until fully melted.  Dip cookies into chocolate, or drizzle over the top, add sanding sugar before chocolate sets.  Cookies can be stored in a plastic container or zippy bag for up to 7 days.

Follow Us on Social Media:

COOK: Carrot Cake Cookies

 I'm going to warn you right away, if you make these cookies you might end up eating the whole batch, they are so good!

I'm not a fan of cake, in fact I only make cake once a year for KC's birthday, since the kiddos were old enough to ask for a birthday dessert they have picked anything but cake!  That said, I do like a good carrot cake, and since March is my birthday month I've had carrot cake on my mind, so when the last Cookie Friday came up I decided to make Carrot Cake Cookies.  

The cookies aren't very sweet by themselves, the frosting isn't super sweet either, but you can leave off the frosting if you want to keep these a bit healthier.  You could also throw in some raisins if you want, or maybe some white chocolate chips, you can leave the nuts out, or add them on top of your frosting, if you make these with any variations leave me a comment and let me know how they turn out!

Carrot Cake Cookies

Makes about 42 cookies

Ingredients:

Cookies:

1 Cup Salted Butter

3/4 Cup Brown Sugar (Packed)

1/3 Cup Sugar

1 1/2 Tablespoon Vanilla Extract

2 Eggs

2 1/2 Cups Flour

1 teaspoon Baking Soda

2 1/2 teaspoons Ground Cinnamon

1 teaspoon Ground Nutmeg

1/2 teaspoon Ground Ginger

2 Cups Shredded Carrots (You can use a box grater, but I used my food processor)

1 Cup Walnuts (Pecans are traditional but I prefer walnuts)

Frosting:

4 Ounces Cream Cheese

1/4 Cup Salted Butter

3/4 Cup Powdered Sugar

1 teaspoon Vanilla Extract

Preparation:

For the cookies:

Set oven to 350 degrees, and line cookie sheets with either parchment paper or a silicone mat (I use these cookie sheets and these silicone mats).

In a large bowl or the bowl of your stand mixer cream butter until fluffy, then add in both sugars and mix on medium/high for about 2 minutes.  Add in vanilla and eggs and mix until combined.

In another bowl whisk together flour, baking soda, cinnamon, nutmeg, and ginger.  

Slowly add dry ingredients into wet mixture while mixer is on low.  Mix until everything is incorporated.  Add in carrots and nuts and mix.

Using a 1 1/2 Tablespoon cookie scoop (or a soup spoon) drop balls onto prepared cookie sheet about 1 1/2 inches apart.  Bake for about 12 minutes, bottoms should be slightly brown.  Let cool about 5 minutes before moving to a cooling rack.

For the frosting:

In a medium bowl ,with a handheld mixer, cream together cream cheese and butter.  On low speed add in vanilla and powdered sugar until incorporated, turn mixer up to medium high and mix another 2 minutes until frosting is smooth.  

When cookies have cooled completely frost using a small spatula, or you can use a piping bag and tip, I used a Wilton #32 Star Tip.

Store cookies in an air tight container up to two days, in the fridge up to a week (if they last that long!)

Follow Us on Social Media:

COOK: Mexican Hot Chocolate Cookies

Last year I started making cookies every other Friday for KC to take into work on Saturday, I figure if I keep his coworkers happy they won't mind spending 8 plus hours with him!  (I'm kidding...kind of.)

Since I make cookies so often I'm always trying to come up with fun, new recipes, and I'm glad that KC's coworkers don't mind being my guinea pigs.

These cookies have a nice kick from the cinnamon and cayenne pepper, if you aren't a fan of spice you can cut down, or completely omit the the seasonings in the dough or the rolling sugar.

Mexican Hot Chocolate Cookies

Ingredients:

Dough: 

1 1/8 Cups All Purpose Flour

1/4 Cup Unsweetened Cocoa Powder

1 teaspoon Cream of Tartar

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Unsalted Butter (Softened)

3/4 Cup Sugar 

1 Egg

1 teaspoon  Cinnamon

1/8 (or more) Cayenne Pepper

Seasoned Sugar for Rolling:

1/4 Cup Sugar

1 teaspoon Cinnamon

1/4 teaspoon Cayenne Pepper

Preparation:

Preheat oven to 400 degrees, line baking sheets with parchment paper or a silicone mat.

In a medium bowl mix together Flour, Unsweetened Cocoa, Cream of Tartar, Baking Soda, and Salt.

In the bowl of a stand mixer, or a large bowl, cream together Softened Butter and Sugar, once fluffy add in Egg and continue to mix.  Slowly add in flour mixture until everything is combined.  

Using a spoon or a cookie scoop make about 1 inch balls and roll in your Sugar Seasoning mix.  Place on prepared cookie sheet, leaving some space between.

Bake for 10 minutes, remove to a baking rack to let cool for about 5-10 minutes then move from cookie sheet to rack to cool before storing in an airtight container.

Makes about 24 cookies.

Follow Us on Social Media: