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Showing posts from January, 2011

Peanut Butter & Honey Cookies

Two recipes in one week??!! This is a new one for us. But I promised you at least one a week for the remainder of the year, and I didn't hold up my end of the deal last week, so now you get two this week!


Remember that peanut flour I bought back in October? Well, after one or two attempts at incorporating it into my chocolate chip cookie recipe, the bag just sat on the shelf for a while. So the other day after stumbling upon it again I decided to come up with a cookie recipe that would highlight the flour in all of it's peanutty glory. These cookies were soft but not crumbly and not overwhelmingly sweet... exactly what I was looking for.



Peanut Butter & Honey Cookies
Ingredients:
1 cup peanut flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

6 tablespoons unsalted butter
2 tablespoons peanut butter
1/2 cup sugar
1/8 cup honey

1 egg
1/2 teaspoon vanilla extract

- Preheat the oven to 350 degrees.
- Combine both flours, baking soda, and salt in a small bowl and set …

An (I've Made Some) Meatloaf Recipe!

Shawn has made meatloaf three times now, and if I may use a cliche term, the third time is definitely the charm. The first loaf was made with a mixture of ground turkey and beef, and although tasty, we didn't like the lean-ness of the turkey meat... it didn't hold up well in a meatloaf. The second loaf was all beef - that one was tasty too, but something was still missing. So when we stumbled upon a 'meatloaf mix' of ground beef, veal, and pork at our local farmer's market meat counter, we just couldn't resist.

We bought two pounds of meat with the intention of making burger patties with one pound and a meatloaf with the other pound... but that idea went out the window once we got home and decided that we'd rather just make one giant meatloaf and have leftovers to hold us over for the week.

And so, the spicy pepper & onion meatloaf was born.



Meatloaf
Ingredients:
1 cup of chopped sweet onion
1 cup of chopped bell peppers (we used red and yellow)
3 tablespoons …

Fleur de Sel Caramels

If you follow the food blogging world at all you've probably seen this recipe (or variations) pop up pretty often in the past two or three months. It certainly intrigued me enough to try it when I first spotted it on Tastespotting. (ha ha ha, yes, I did.)



I think Shawn and I both feel pretty much the same about caramels... the store-bought ones are ok but not really worth spending money on, otherwise caramel is best as a sauce, and only lightly applied at that. But then I made these caramels and our opinions quickly changed as we gobbled them up, one right after the other, piece by piece, square after square, (ok, I think you get the point). And then we did it all over again when I made a 9" x 13" batch of them two weeks later! (Hey! I gave at least half of them away!) Seriously though, these are deliciously salty in such a sweet way, and the best part is - they don't even stick to your teeth!



Fleur de Sel Caramels*You will need a candy thermometer for this recipe!*

1 c…

It's already 5 days into 2011?!

First of all, Happy New Year, faithful readers! Albeit already being a few days into it, but a happy start none the less.



Since we like to change the blog's look fairly often, I figured it was time for a new layout - the winter theme was nice, but the santa hats and mistletoe were no longer in season, so our first layout of the new year pays tribute to the 70's. Shawn wanted a 60s/70s couch type of look, and I think that has been achieved.



We brought in the new year with some tasty spicy tilapia and season 3 of 30 Rock (which we've really been into as of late). A nice relaxing New Years eve at home on the couch was an enjoyable contrast to my last two new years eves spent working in a pastry kitchen. Shawn and I actually got to kiss at midnight! Cliche, but enjoyable regardless. Once midnight hit and our neighbors finished setting off sparklers in the courtyard, we called it a night. (Geez, we're like an old couple already!) I had work at 8am though so a late night was n…