1. Homesick Texan’s Green Chile Apple Dutch Baby
Are you kidding me? Do you know anything about me and my passion for green chile? I think she felt me calling to her all the way from Alaska when she posted this recipe. It’s on my list.
2. Recipe Curio
I don’t have a specific post to point you to here, I just thought it was a very interesting site. I’m addicted to antique stores (the aprons and the bakeware in particular), and this site gives off that same sort of vibe…but for FREE! Classic, vintage, just plain old-fashioned recipes featured. Some are fantastic…some feature dried beef casseroles and are odd, but I love recipe cards and the author scans plenty of random ones she comes across. Love it!
3. Ezra Poundcake’s Roast Chicken with Lemon Bacon-Rosemary Potatoes
Well, I love the name for starters. And, the picture of the roasted chicken looked mouthwatering and I have “roast own chicken, from scratch” on my kitchen “bucket list.” So when I do finally get the cojones to roast my own bird, you can bet it’s going to have bacon. And rosemary.
4. Alison’s Lunch
Alison runs a bakery here in Alaska (will feature a post on her in the coming weeks, stay tuned) and in our preliminary conversation, she directed me to her blog. And I love it. It’s about food, family, vegetables, and, well, lunch. I’ve bookmarked her oven-roasted zucchini cutlets to try SOON.
5. Vanilla Garlic
Another winner in the name category! The most recent post over here is a cheese profile, and I’m on a mission to understand cheese a little more lately. I’d like to move past that awful orange science experiment that passes for cheese in our lives and learn to appreciate the real thing. The thing with fat and flavor and a life that happened in a creamery somewhere not too long before I brought it home. I’d hate to think how long cheesefood stays on shelves. Come to think of it, I don’t much like to think too much anything called cheesefood in general.
Recipe Time!
On another note, I might have made headway in my epic struggle to find a cookie for my family. There are four of us and I’ve yet to hit a recipe that all four members like. At the same time. It’s pretty much guaranteed that the baby and I will snarf down anything staring out at us from inside the cookie jar. My husband and Boy Wonder? Well, not so much. They both dismissed my beloved ginger crinkles. *sniff* My chocolate chip cookies worked with the baby and Boy Wonder, but not as much with me or P.
Well, I stumbled upon a recipe for Peanut Butter Chocolate Chip Cookies and think we might have found “the sweet spot.” All four family members enjoyed the cookies, which means mama and baby don’t have to ingest 20,000 calories worth of dough. Hurray! Original recipe called for nutmeg. Me, not so much. I also upped the peanut butter a bit, added a splash of vanilla, and nixed the salt. My version:
Yields: Approximately 4 dozen (or more) 2-inch cookies
Ingredients:
Wet:
2 sticks (1 cup) softened butter
1 ¼ cup smooth peanut butter
2 large eggs
Dry:
2.5 cups flour (I used all purpose, bleached)
¾ tsp. baking soda
¾ tsp. baking powder
1 cup brown sugar
¾ cup granulated sugar (plus extra to roll dough balls in prior to baking)
8 oz. chocolate chips (I used milk chocolate)
Preheat oven to 350 degrees.
Beat butter on medium speed for about two minutes. (I didn’t understand why I’d have to beat one ingredient for so long, all by it’s lonesome, but I just did. And the cookies turned out great, so I didn’t argue with the method!) Add peanut butter and brown and granulated sugar, beat until combined.
Sift dry ingredients (minus chips) into wet ingredients, and combine just until mixed and consistent. Add chips.
Use a level tablespoon to form dough balls. Roll in extra sugar and place on ungreased cookie sheet. (I flattened mine with fork tines at this point, but I’m sure it wasn’t necessary.) Bake 10-12 minutes.
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