A Fork In Each Hand

Puffy Vanilla and Peanut Butter Chip Cookies

When it comes to sweets, I tend to make desserts in waves. When I’m craving brownies, I’ll make brownies non-stop for months. My cupcake period lasted about 2 years. But I’m going back to my roots and I’m falling in love with making cookies all over again. I don’t know what it is about cookies but watching the dough come together, dipping a finger or two into the dough to make sure it’s just right, and dropping the scoops onto the baking sheet and waiting, waiting, waiting impatiently for them to bake…it’s bliss for me. I bake cookies one sheet at a time so for a dough that makes a lot of cookies, this means I might be baking cookies all night. But that’s okay with me. I dare say I like a cookie-scented kitchen just as much (if not more) than a bread-scented kitchen. Although that’s a really tough call. Anyway, I made some cookies a few weeks ago and they were such a hit at work that I decided to make another batch of cookies I found on Pinterest: Puffy Vanilla and Peanut Butter Chip Cookies. Vanilla and peanut butter? Yum and yum. I’m sold.

These cookies are made with vegetable shortening (à la Crisco) instead of butter which helps to make these cookies puffy. And a healthy 2 teaspoons of vanilla really keep the vanilla from getting lost behind the peanut butter chips. It’s rare that I don’t like a cookie, especially one with any kind of peanut butter, and this is no exception. Although, I’ve become pretty particular and I’ve decided I like good ol’ butter in my cookies. There is that flavor that butter has that just cannot be captured with vegetable shortening. These cookies are great and if you are willing to sacrifice a little bit of puff for a little bit of flavor, make these with butter. You won’t be disappointed. Of course this is coming from someone who could eat peanut butter chips by the spoonful.

The ingredients:

In a large mixing bowl, combine vegetable shortening, sugars, egg, water, and vanilla until batter is creamy.

Add the cinnamon, salt, baking soda, flour and mix until just combined.

Fold in peanut butter chips by hand. Cover and refrigerate dough for 30 minutes.

Roll dough into 1 inch balls and place on cookie sheets lined with silicone mats or parchment paper.

Bake in a preheated 375ºF oven for 8-10 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Averie Cooks

Garlicky Kale

I was in Illinois this past weekend for a family event and got to spend every single minute with my sister and niece who I just don’t see enough of. I love a weekend get away as much as the next person but it can take a lot out of you. After flying home yesterday afternoon, I was ready to put on my jammies and climb under the covers before the sun had even set. I was exhausted and hungry and since I’ve been on a routine of doing all of my cooking on the weekends, I had nothing to eat. I turned to my good ol’ stand by, a fried egg sandwich. Looking for a quick side, I whipped up some Garlicky Kale (adapted from Garlicky Swiss Chard).

Fresh kale is cooked and steamed with nothing more than olive oil, garlic, red pepper flake and salt. What a better way to eat your green leafy vegetables, especially when you can probably benefit from some of it’s vitamins? Light, garlicky and slightly spicy, this is a simple and healthy side dish that comes together fast. Whether you eat this with eggs or something more substantial like meat or pasta, this is a good, quick go-to that can easily be switched up with any leafy green like spinach, swiss chard or collard greens.

The ingredients:

Wash kale pieces and place in a bowl (or use prewashed bagged kale to save some time). In a large lidded pot, heat olive oil over medium heat. Add garlic and red pepper flakes to pan. Cook 1 to 2 minutes, being careful not to burn garlic.

Stir in greens and increase heat to medium-high; place lid on pot and cook 2 minutes. Remove lid and stir with tongs. Replace lid for 2 more minutes. Remove lid, stir and cook for 2 more minutes, uncovered. Greens should be bright green.

Stir in salt.

Additions: None

Omissions: None

Substitutions:

Kale
Jarred minced garlic

Overall Rating: Like It

Source: Family Circle Magazine

Buffalo Chicken Soup with Orzo

What is it about buffalo sauce? Why is it that it took me years to find out the I loved it and now I can’t seem to live without it? The first several times I tried it, I didn’t like it. But back then, I was happy having mild, bland, and boring tasting food. Now, I put spice in everything. Granted, sometimes I’ll come across a buffalo dish that is so spicy that I can barely get through it. But Frank’s is spot-on perfect. So the fact that the bottle of Frank’s in my fridge is almost empty is nearly sending me in a panic. I put in on chicken, I put it in pasta, I toss it on veggies. It’s my go-to. And this time, I even put it in my soup – Buffalo Chicken Soup with Orzo.

Chicken, carrot, onion and cooked orzo are mixed together with chicken broth, buffalo sauce, and cheddar and parmesan cheeses. With some added flavor from green onions, ranch seasoning, and cilantro, this soup is not short on flavor. You really need to be a buffalo sauce lover like me to appreciate this soup. But you could also use as much or as little as you want if you just want a slight buffalo taste. I’d wait to add any cilantro until the end rather than at the beginning because heated cilantro, once it turns almost black, is pretty unappealing and almost tasteless. Throwing some at the end will add a huge punch of freshness which tastes so good with warm soup. This is a good soup which I think would be good with a dollop of sour cream on top or with a splash of light cream mixed in. If you like buffalo chicken, you’ll like this soup.

The ingredients:

Cook orzo according to package directions, cooking halfway (I cooked mine about 5 minutes) to allow for more cooking later. Heat olive oil in a large skillet and sauté onion, garlic and green onions until opaque and fragrant.