Author Archives for Shannon

Peanut Butter-Oatmeal Cookies

Whenever someone claims to have the “Best Ever” recipe for anything, that’s a mighty tall order.  I mean, who do they think they are with all that noise? Well, I can be a sucker for new products (especially when it comes to nut butters) so when I came across this dark chocolate peanut butter in my grocery store recently, I had to give it a try.  Alone it was more peanut buttery than chocolatey which was okay with me.  With an entire jar left, I found this recipe for the “Best Ever” Peanut Butter-Oatmeal Cookies so I put both the chocolate peanut butter and the recipe to the test.

The result was pretty much the best ever peanut butter-oatmeal cookies I’ve had.  No joke.  I mean, look at the pictures of the cookies I made.  Can they get any more perfect looking?  Since the dough was thick, I scooped equal sized amounts into my palm and rolled them in balls which made them perfectly circular when baked.  These cookies are soft and chewy, just the way you expect a cookie to be. I have to say though as far as the dark chocolate peanut butter goes, I didn’t really taste a difference in these cookies so use whatever your favorite peanut butter is. I love peanut butter cookies and I love oatmeal cookies so there’s no surprise that I loved this combination of both.  The recipe also calls for optional chocolate chips which I didn’t use but why not combine 3 kinds of cookies in one recipe if you want? No doubt, they’ll still be the best. Like, ever.

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The ingredients:

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Heat oven to 350 degrees F. In a small bowl combine oats, flour, baking powder, baking soda and salt, set aside.

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In a large bowl, beat peanut butter and butter with an electric mixture until smooth. Beat in sugars, eggs, and vanilla until blended.

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Beat in flour mixture just until blended. Stir in chocolate chips, if desired.

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Drop by rounded spoonfuls, 2 inches apart on ungreased baking sheets. Bake at 350 for 13 minutes until golden brown.

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Additions:  None

Omissions:

  • Chocolate chips

Substitutions:

  • Dark chocolate peanut butter

Overall Rating:  Love It

Source: Skippy peanut butter website

Asparagus-Ricotta Tart

Sometimes I’m not sure how I should feel about seeing produce that is on sale when it’s not in season.  Usually, that’s when out-of-season produce is most expensive. So when I saw that bundles of asparagus were on sale at my grocery store, I had to wonder if something was wrong with them.  But at this point in the fall, I can only eat so much broccoli. This asparagus looked perfectly green and the spears were nice and thin, the way I like them so I scooped them up. This recipe for Asparagus-Ricotta Tart was a perfect fall-time use for them.

Eggs are mixed with ricotta and Parmesan cheeses, milk, chives, salt and pepper and poured into a pie pan before being topped with trimmed asparagus spears and baked until set and golden. Don’t like asparagus or have another veggie on hand? Use whatever vegetables float your boat here: peppers, broccoli, spinach or potatoes would work perfectly either scattered on top or mixed in with the eggs and ricotta. This is a perfect weekend morning meal served with some fruit or even a busy weeknight meal served with a salad thanks to its ease. Leftovers store perfectly in the fridge for a few days making this an easy make-on-the-weekend-for-weekday-grab-and-go breakfast.

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The ingredients:

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Mix ricotta, eggs, Parmesan cheese, chives, milk, salt and pepper in a large bowl. Pour mixture into a 10-inch nonstick oven-safe skillet.

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Top with asparagus spears.

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Bake in 375 degrees F  oven for 40 minutes.
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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Good Housekeeping magazine

Espresso-Walnut Cake

I’m kind of a sucker for coffee cake. Don’t get me wrong, I love eggs and other savory dishes for breakfast but why not have something desserty first thing in the morning with your coffee? Or better yet, why not have some coffee IN your Breakfast? This Espresso-Walnut Cake does just that.

Basic cake batter, made with fat-free yogurt to keep the calories down, is given a flavor boost with instant coffee and walnuts. The best part of coffee cake, the crumble topping, also has instant coffee mixed in to give you an even bigger caffeine jolt. I used instant coffee instead of instant espresso which gave this cake a mild coffee flavor without it being overbearing. The addition of the walnuts adds a crunchy bite to this dish but could easily be left out if you aren’t a nuts fan. If sweet breakfasts aren’t your thing, you could also have this as an after-dinner dessert (just use decaffeinated coffee instead). What a perfect way to kickstart your day.

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The ingredients:

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Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour. Combine brown sugar, walnuts, cinnamon, and 1 teaspoon espresso granules in a small bowl.

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Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda, and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).

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Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.

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Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.

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Additions: None

Omissions: None

Substitutions:

  • Instant coffee

Overall Rating: Like It

Source: Cooking Light magazine

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