Monthly Archives: February 2014

Double Nut Butter Sandwich Cookies

Do you have Girl Scouts sitting at the door of your grocery store asking you to buy cookies? I do. Last year, they were also waiting for me as I came off of the commuter train after work but so far, there has been no sign of them there. I’m all for the Girl Scouts but honestly, I dread seeing their cute little faces and perky attitudes. These little people tap into my interior weakness and I almost crumble. I have no self control and WILL EAT THEM ALL if I buy them! So after saying “No, thank you” to the adorable Girl Scouts, how do I explain the fact that I made these Double Nut Butter Sandwich Cookies which rival the Girl Scouts’ Do-si-dos and taste like no other cookie I have ever made? I can’t explain it. But these cookies are amazing.

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Almond butter and oatmeal make up the soft, chewy cookies, while peanut butter and powdered sugar create the creamy center filling. To make this truly nutty all the way around, use almond milk in the filling in place of regular milk (either one will work perfectly).

I took these cookies to work because they were so good, I very easily could have eaten every single one by myself in one sitting. Luckily, some people at work took some off my hands and I got nothing but compliments. If I could make cookies for a living everyday, I’d be happy. So why am I working in finance instead of in a bakery? Probably for the same reason I say no to the Girl Scouts but then turn around and make these cookies at home. Because I torture myself and I’m seriously losing it.

Double Nut Butter Sandwich Cookies (makes approximately 24 sandwich cookies)

For cookies:

  • 1 1/2 cups oats
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup almond butter (or peanut butter)

For filling:

  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter
  • 4 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk or almond milk

Preheat oven to 350°F.

In a bowl, combine oats, flour, baking powder, baking soda and salt.  Set aside.

In another large bowl or the bowl of a stand mixer, mix together butter and both sugars until well combined. Add egg, vanilla, and almond butter and mix. Slowly add in the dry ingredients and mix until combined. Drop dough by tablespoon full onto a cookie sheet and bake in a 350°F oven for 8 minutes (cookies may not appear to be done but that’s okay). Remove cookies from oven and let rest on the cookie sheet for 4-5 additional minutes (they will finish cooking). Move to a cooling rack to cool.

While cookies bake, prepare the filling by combining butter, peanut butter, and vanilla until creamy.  Add the powdered sugar and milk. (Add enough milk to bring it to a frosting-like consistency.)

Once cookies have cooled, spoon a tablespoonful of filling into the center of half of the cookies. Top with remaining cookies.

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Kale, Bean and Sausage Stew

Here we go again with the Olympics.  I feel like it was not so long ago when I was writing about how I was spending my entire Saturdays and Sundays watching the summer Olympics.  My how time flies.  Before the opening ceremonies on Friday, I started to watch the very first competitions on Thursday but just couldn’t do it.  I was so sick of the cold and snow and ice that the last thing I wanted to do was watch it on TV.  But then the opening ceremonies happened and my patriotic spirit was tapped and I’ve been glued to events I wouldn’t normally think twice about ever since. I’d been excited all week to spend some time in my kitchen making some good food this weekend but when Saturday came and I got sucked into figure skating, I suddenly didn’t want to be in the kitchen.   Fortunately, this Kale, Bean & Sausage Stew was so simple that I didn’t have to work too hard and it basically cooked itself.

Smoked sausage, cannellini beans, and kale are cooked with fire-roasted tomatoes to make a hearty and flavorful stew. Smoked paprika (which you may remember is my favorite spice ever) adds another layer of smokiness making this stew hit a smoky trifecta.  The sausage and creamy beans give this stew some real heft while the kale adds an earthy yet fresh addition (the recipe calls for swiss chard but any leafy green will do). This stew came together quickly and was everything I could have asked for in a stew.  It was the perfect warm lunchtime meal to be slurping down while I sat on my couch cuddled up in blankets watching the Olympics.

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In a large pot, heat the oil over medium heat. Add the onion and cook until golden, about 7 minutes. Add the sausage and cook until browned, about 3 minutes. Stir in the garlic and paprika and cook for 1 minute.

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Stir in the tomatoes and bring to a boil over medium-high heat. Cook, stirring, until almost dry, 2 minutes. Add 6 cups water and bring to a boil. Lower the heat, stir in the beans and simmer for 15 minutes.

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Stir in the greens and simmer until tender, about 5 minutes.

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Season with salt and pepper.

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Additions: None

Omissions:  None

Substitutions:

  • Kale

Overall Rating:  Love It

Source:  Everyday with Rachael Ray magazine

Marinated Peppers and Mozzarella

Sorry if I’ve been a little obsessed with appetizers lately.  They are just so easy to make and most of the time they are much easier to keep portion controlled than a bigger meal.  But when I first used mini bell peppers for this appetizer a while ago, I’ve kind of been looking for another recipe for them. And when I saw them on sale at my grocery store this weekend, I grabbed them without a second thought.  I’m not really sure how I came across this recipe for Marinated Peppers and Mozzarella (on page 6 of the booklet) but I’m sure glad I did.

Mini bell peppers are broiled until blackened and soft and then mixed with olive oil, garlic, lemon rind and red pepper flakes. After marinating in the refrigerator overnight, lemon juice and fresh basil are added, livening up these low-carb peppers which are RIDICULOUS. The peppers are perfectly soft, sweet, and mellow, the mozzarella is creamy and rich, the red pepper flakes are mildly spicy, the lemon is bright and the basil is perfectly aromatic. I used half the amount of olive oil indicated in the recipe and still think I could have used less so use your judgment. These are fantastic just the way they are but would also be great served on some baguette slices or even with the peppers cut up in some pasta. Mini bell peppers, I’m officially in love with you.

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Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool.

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Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally.

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Let stand at room temperature for 30 minutes.  Stir in basil leaves and lemon juice before serving.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  cookinglight.com

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