Saturday, September 10, 2011

Peanut Butter Chocolate Chip Cookies

One of our favorite cookie recipes. Never fails. Always loved. Hunter even makes them by himself!

Peanut Butter Chocolate Chip Cookies-original recipe HERE

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips (from shell-we just double chocolate chips and leave our peanut butter chips)
For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Tomato and Corn Tart

I am determined to start posting recipes again. Because this site makes it easy to find my favorite and pass them on!
We made this last night and it was DELICIOUS! We were about to lick our plates.

Tomato and Corn Tart-original recipe HERE

3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 t salt
1/ 4 t black pepper
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
3 large eggs
1/2 c milk
1/2 c heavy cream
Preheat oven to 375F.

In a medium saucepan, heat olive oil over medium heat. Saute onions and garlic in olive oil until onions just begin to brown, 5-7 minutes. Add corn kernels and cook, 8 minutes. Stir in salt and pepper. Pour half of the corn mixture into pie crust. Scatter Cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.

In a small bowl, whisk together eggs, milk, and cream. Pour over tart.

Cover with foil and transfer to oven Bake 30 minutes. Remove foil, and bake an additional 20-30 minutes until tart is golden brown, and center is set.