Sunday, January 29, 2012

Whole Wheat Chocolate Chip Peanut Butter Cookies

1 1/4 cups 100% whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 stick butter
1 egg
1 teaspoon vanilla
1/2 cup sugar
1/2 cup brown sugar
1/2 cup natural peanut butter
1 cup chocolate chips

Preheat oven to 350 degrees.

Beat butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.

Add in the dry ingredients and mix on lowest speed. Fold in chocolate chips.

Place spoonfuls of dough on cookie sheet at bake at 350 for about 10 minutes.

Let cool before eating. Or not.

Sunday, January 22, 2012

Best-Ever Chocolate Chip Cookies


3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. bittersweet chocolate chips


1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.

Monday, January 9, 2012



  • 3 pounds russet potatoes
  • 1 medium onion
  • 4 large eggs
  • 3 tablespoons flour
  • 6 tablespoons dried bread crumbs
  • About 1 tsp. kosher salt
  • 1/4 teaspoon pepper
  • About 3 cups olive oil for frying
  • 3 cups applesauce
  • Crème fraîche, chopped chives, and good salmon roe such as Tsar Nicoulai's gold pearl


1. Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks. Pour potato mixture on top and drain. Rinse and dry bowl.
2. Squeeze handfuls of potatoes and onion to remove liquid, then pile on kitchen towels. Wrap and wring well. Whisk eggs, flour, bread crumbs, 1 tsp. salt, and the pepper in dry bowl. Add potato mixture and toss with hands until evenly coated.
3. Preheat oven to 200°. Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets. Pour 3/4 in. oil into a large frying pan with sides at least 2 in. high. Insert a deep-fry thermometer and heat oil over medium-high heat to 350°.
4. Put a portion of potatoes on a wide metal spatula, press into a 3-in. cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300° and 350°.
5. Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan. Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full. Serve with applesauce, crème fraîche, chives, and roe.
Make ahead: Hold latkes at room temperature up to 3 hours. Rewarm on rimmed pans in a 300° oven 10 to 15 minutes.

Sunday, January 8, 2012

Greek Tilapia over Wilted Spinach

- 2 tilapia fillets (you can substitute haddock, cod or
- 8 sweet grape tomatoes, sliced
- 1 clove garlic, thinly sliced
- 1 Tbsp chopped fresh italian-leaf parsley
- 3 Tbsp fresh lime juice
- 2 lg shallots, diced
- 1 Tbsp grapeseed oil
- 8 oz baby spinach
- 1/3 c wisconsin feta cheese, keep 1 tbsp reserved for
- pinch fresh ground black pepper
- pinch fresh ground sea salt
- 1 tsp fresh lemon zest pieces
1. Preheat oven 350F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lime juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.
2. In a skillet over medium-high heat, saute shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.
3. To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Garnish with fresh cracked black pepper, salt, a few pieces of fresh lemon zest and sprinkle on reserved feta.

Wednesday, January 4, 2012

Tuesday, January 3, 2012

Peanut Butter-Oatmeal Chocolate Chip Cookies

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (½ cup) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup rolled oats
  • 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop** (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

**  I used a small scoop.  It worked just as well. 

Monday, January 2, 2012

Shanna's Yummy Candy Treats

Got these yummy things from my friend, Shanna.... they are the perfect mix of salt and sugar goodness.


    • 25 pieces Rolo chocolates or Hershey Kisses
    • 25 miniature pretzel twists
    • 25 pieces candy corn, M & Ms or topping of choice


  1. Heat oven to 225 degrees F.
  2. Place pretzels on baking sheet.
  3. top each pretzel with a rolo.
  4. place in oven for about 3 to5 minutes.
  5. remove from oven and top with candy corn, pressing down slightly.
  6. I have also topped with another pretzel to make a *sandwich*.

Sunday, January 1, 2012

Welcome to 2012

As you can see, I love trying out various recipes.  My orginial intent was to post a new recipe a day.  However, that became a bit overwhelming since I like to try out the recipes first...  So, from this moment on, I will post as I try this and that.