Peanut Butter Chocolate Chip Shortbread Cookies | Secret Recipe Club

Typically I am not fanatical about peanut butter.  Don’t get me wrong, I do like it, I just don’t go bonkers over it.  You know when you come across that special recipe that just knocks your sock off – come on you know.  Well…….this month’s Secret Recipe Club match had the perfect peanut butter recipe that I will be making over and over again.

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This month I was honored to be assigned to Bobbi’s Kozy Kitchen.  After learning more about Bobbi, I was quite inspired by her life’s journey and the curve balls she has been thrown her way.  From her struggles with weight to her brave gastric bypass surgery to over coming breast cancer - this is one remarkable woman.  In the midst of all that, she raises her kids, loves her boyfriend and learned to create gourmet delights.  You go girl!

After perusing her blog, I found a recipe for Peanut ButterChocolate Chip Shortbread Cookies.  Like I mentioned earlier, I am not a peanut butter enthusiast but do simply go bananas for a great shortbread cookie.  I love both savory and sweet shortbread cookies.  The light buttery texture with that delicate snap of the flaky cookie, it just makes me swoon and I want another.  I knew when I looked at the recipe that this cookie would be tasty BUT did not know it would be so DARN divine and scrumptious.  I used chocolate pieces that I found at Trader Joe’s versus the traditional chocolate chips – they give these cookies such a pretty effect.

If you want to learn more about the Secret Recipe Club, simply click here. Thank you Bobbi for having such a fantastic recipe on your blog and I look forward to making other tasty treats from your blog in the future. 

Peanut Butter Chocolate Chip Shortbread Cookies

Makes 3 dozen

1 Cup Butter (2 sticks), room temperature

2/3 Cup Creamy Peanut Butter

1 teaspoon Vanilla

2 ½ Cup All purpose Flour

½ Cup Powdered Sugar

½ teaspoon Salt

1 ½ Cup Chocolate Chips or Chocolate Pieces

In a stand mixer, add the butter and peanut butter and cream together until fluffy.  Add the powdered sugar and incorporate. Next add the vanilla and salt and mix.  Slowly add the flour until all is incorporated.  Mix in the chocolate chips.

Divide the dough in half and form into a log that is 2 inches in diameter.  Either choose a round or square cookie shape.  Wrap in wax paper and chill for at least 2 hours.

Preheat oven to 325 degrees. Use a sharp chef’s knife to cut the ½ inch slices.  If it begins to crumble, simply press it back together. Bake on parchment or a silpat lined baking sheet. Bake for 12 to 14 minutes.  The cookies will not be browned, and they may look undercooked, but don’t over bake.  Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.

   

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Parmesan, Thyme and Hickory Smoked Salt Crisps | Friday Night Bites

It has been a while since the last installment of Friday Night Bites.  Life has gotten a bit crazy around our house with our two new puppies – Marty and Stewart + the increase workload at my office has limited my time.  My goal is to get back to the weekly series on a consistent basis.

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We call Marty and Stewart - “the pups” and they have turned our life a bit topsy turvy.  For weeks upon weeks, we had puppy pads set up by the back door – not my ideas of home décor but a necessary floor mat for these pee monsters.  Never realized there were stages to having puppy pads or like I to call – “As the Puppy Pad World Turns”:

Stage 1:  We simply laid down the puppy pads and hope for the best.

Stage 2:  Stage 1 was a failure - now we need to tape together the puppy pads with blue painters tape since the little fluffy monsters think they are another toy that can be chewed.

Stage 3:  With stage 2 now needing some adjustment, Hubby creates a steel puppy pad holder that holds down the puppy pads around the edges yet fluffy monsters rip up pads into tiny pieces

Stage 4:  Stage 3 needs tweeking - so now the puppy pads are taped to the steel holder around all edges to prevent tearing and pulling

Stage 5:  We are now removing tiny pieces of blue tape off of the puppies due to them thinking blue tape is another toy that Mommy and Daddy had given them + finding bits of blue tape inside and outside for weeks.

Stage 6:  We are now taking big measures with Daddy putting in new back door with a doggie door so fluffy monsters learn to go outside but puppy pads still in the house as a back up

Stage 7:  A week later after new door goes in the puppy pads are torn up twice in one day, so puppy parents have had enough and one puppy pad goes outside with bricks to hold down the four corners.

Stage 8:  One week into no puppy pads being gone from inside the house and minimal accidents occuring inside – we now have fluffy monsters who are 95% potty trained – YEAH!

Stage 9:  Our anticipation continues for 100% potty trained doggies - we are super close!
Stage 10: Will be when puppies are 100% potty trained and can roam the house freely without chewing anything - sending positive thoughts to the universe.  (and having a glass of wine.  smile)

In between our busy world, my hubby had a birthday – a big one.  For weeks, I would inquire – “what do you want to do for your birthday”? The answer remained the same for weeks – “I am not sure, but will let you know”.  The day before finally arrived and I got my answer – “Let’s go flying for lunch to Red Bluff, then come home to open a special bottle of wine we have been saving, enjoy some great cheeses, open gifts and simply have a relaxing evening together”.  After all it was my hubby’s birthday and I wanted him to enjoy his day.  I asked him the next day – “did you have a great birthday?” and he said it was simply great.  At the end of the day, celebrating the way you want to is the most important thing.  Life is meant to be enjoyed!

As part of our cheese course, we enjoyed some Parmesan Crisps or if you are in Italyyou would have Frico – a wafer of shredded cheese that is baked until crispy.  I kicked it up with a bit of thyme and smoked salt.  The end result was a simply divine cheese crisp that went so well with red wine.  Happy Friday Friends!

Parmesan, Thyme and Smoked Salt Crisps

Makes 16

24 Tablespoon of finely grated Parmesan Reggiano

2 to 3 Tablespoons of Fresh Thyme Leaves

Smoked Sea Salt

Preheat oven to 375 degrees.  Line a baking sheet with a silicone mat (Silpat).  Work in multiple batches, scoop a tablespoon and a half mounds onto the silpat, that are at least 2 inches apart to allow for spreading.  Top each one with a small pinch of thyme leaves and a tiny pinch of smoked sea salt.

Bake cheese until light brown and melted, about 5 to 6 minutes.  Check occasionally in case your oven runs warmer.  Let cool and then remove onto a platter.  Repeat until all cheese is used.

Almond Pesto, Jalapeno & Garlic Pasta

Pasta is my downfall. I don’t indulge as often as I would like in this soul satisfying dish.  Perhaps it is the al dente texture that sends me over the edge or is it the savory sauce that adorns each strand or is it simply the carbohydrate treat.  It is actually all three.  I am not particular on the shape or size of pasta, just that it is high quality and tasty.

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My latest indulgence is Bucatini.  It is also know as perciatelli, a thick spaghetti like pasta with a hole running through the center.  The name comes from the Italian word buco meaning hole.  It is common through Lazio and particulary in Rome.  The thick consistency makes for a more hearty pasta dish which is fun to eat.  I get a bid bored with the standard red meat sauce – not that I don’t like it, I just yearn for something a bit more interesting and unique.

I recently tested out a recipe for Almond Pesto which did not even have a hint of green.  The end result was a new favorite condiment that I would make again and again.  The light crunch of almonds along with the richness of olive oil and a ribbon of scented garlic throughout made this one great sauce.  With the addition of more garlic and sautéed jalapenos, this was one savory dish that I would make over and over again.  This would be perfect with your favorite cabernet sauvignon.  Bon Appetite!!

Almond Pesto, Jalapeno & Garlic Pasta

Serves 4 to 6

1 lb. Bucatini Pasta

½ Cup Olive Oil

14 Garlic Cloves, peeled and sliced thin

8 Jalapenos (4 green and 4 red), sliced thin

Parmesan Reggiano for garnish

¼ Cup Flat Leaf Parsley, finely minced for garnish

Almond Pesto (see below for recipe)

Cook the pasta according to the manufactures instructions until al dente.  Meanwhile, use a medium sauté pan to cook the jalapenos and garlic.  Add the ½ cup of olive oil to the pan over medium heat then add the slice jalapenos and garlic.  Cook until garlic is soft.  Turn off the heat and remove. 

Drain the pasta and add to a large bowl.  Next add the almond pesto and toss well.  Finally add the sautéed jalapenos and garlic and toss.  Garnish with parmesan reggiano and flat leaf parsley.  Serve immediately.

Almond Pesto

1 Cup Dry Roasted Slivered Almonds

3 Large Garlic Cloves, peeled and sliced

¼ Cup Parmesan Reggiano

½ Cup Olive Oil

¼ teaspoon Salt

In a food processor, add the almonds, garlic and salt.  Pulse until it is like course cornmeal.  Add the parmesan and pulse one to two times.  Then add the olive oil and pulse until a paste consistency.

Salted Caramel and Chocolate Chunk Cookies

Oh how I love salted caramel!  My ears perk up with joy when I hear those glorious words – salted caramel.  It is the sweet and salty thing along with the richness of the caramel that just makes me swoon.  I pinned these cookiesseveral weeks ago and know I had to make them soon.  I altered them a bit, but they were quite tasty as the orginal recipe.

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That moment came last week, when I was appointed to be the ambassador to two branches for our CEO Town Hall Road Show.  I wanted to make some homemade treats for each branch and make it special.  For the first branch, I made a Pumpkin Coffee Cake that kicked off the fall season since it was early in the morning. The second branch was late morning and cookies were the perfect snack.  I made a lemon crinkle cookie with lemon glaze and this Salted Caramel and Chocolate Chunk Cookie.  Both cookies were a hit and by mid afternoon, the platter with dozens of cookies was a mere white platter with crumbs scattered.

I recently found these Caramel Bits in the baking aisle at Safeway and instantly threw them in my basket.  What a glorious find and so perfect for cookies.  The addition of the flaked fleur de sel on top added that extra punch to the cookie.  My co-workers loved the salt on top and raved about how delicious they were.  I will have to post the lemon crinkle cookies soon – if you are lemon lover, you will jump up and down for these.

Salted Caramel and Chocolate Chunk Cookies

Makes approximately 5 dozen

2 ½ Sticks Butter, softened

1 ½ Cup Dark Brown Sugar

½ Cup Sugar

2 Eggs

1 Tablespoon Vanilla

1 teaspoon Salt

1 teaspoon Baking Soda

1 ½ teaspoon Baking Powder

2 Cup Cake Flour

1 ½ Cup Bread Flour

2 Cup Chocolate Baking Chunks

1 ½ Caramel Bits

Flaked Sea Salt

In a bowl of a stand mixer, cream together butter and sugars.  Beat in the eggs and vanilla followed by the remaining dry ingredients.  Mix in the caramel bits and chocolate chunks.  Chill dough for 2 to 3 hours or until chilled thoroughly.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silicone baking sheet.  Using a medium cookie scoop, scoop dough, being sure to avoid caramel bits on the bottom.  Space dough 2 inches apart on prepared baking sheet. Top each one with a pinch of the flaked salt prior to baking.  Bake for 12 to 14 minutes or until golden brown around the edges. Let set for 2 to 3 minutes then transfer to a wire rack to cool. Store in an airtight container.

Lavender Lemon Bars | Secret Recipe Club

I know I say this each time, but boy time flies.  It is time again for the big reveal for Secret Recipe Club.  This month I had the privilege of being paired with Chelsy from Mangia.  When I received the email about my match for September, something sounded familiar – it was because back in June 2012 I was assigned to her blog for the first time.  What a treat, a second time.  Since that time, I noticed that she has updated her website and put a ton of new food treasures on her site.

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Chelsy is a 20 something gal from Texaswith a big heart.  One of her biggest inspirations for creating her blog Mangia was for her younger sister who has celiac disease.  Growing up in an Italian family who loved pasta and bread, this was a challenge for Chelsy to recreate these Italian favorites so her sister could enjoy them too.  Like me, Chelsy loves to go grocery shopping, loves parmesan cheese and is always in the kitchen.  After sifting through her expansive list of recipes, the Lavender Lemon Bars just sang to me.  I absolutely love lemon and lavender is one of those things that either you love or hate.  I happen to love. I decided to change a few little things and most notably, double the lavender in the crust.

This yields a lot of bars, so I packed up a plate to bring to my early morning meeting tomorrow – I am sure they won’t last long.  It is a pretty good way to start off the morning – right?  Oh, and I will bring some to my neighbors – otherwise I will be super tempted to eat more than I should.  They were simply divine!

Lavender Lemon Bars

Makes 24 Bars

Crust

2 Sticks Butter

¾ Cup Granulated Sugar

¼ Cup Brown Sugar, packed

2 Cups Flour

1 teaspoon Dried Lavender

¼ teaspoon Salt

Filling

4 Large Eggs

1 ½ Cup Sugar

6 Tablespoons Flour

½ Cup Fresh Lemon Juice

Zest of one Lemon

Powdered Sugar and Dried Lavender for topping

Preheat oven to 350 degrees.  Spray a 13 x 9 pan with non-stick cooking spray and set aside.  To make the crust – In a bowl of a stand mixer beat together butter, white sugar and brown sugar until pale and fluffy.  Scrape down the sides and add the flour, salt and lavender.  Beat on low speed until dough comes together.  Dump into pan and flatten with your hands until the base is level. Bake for 18 to 20 minutes or until slightly browned.

To make the filling – while the crust is baking, in a medium bowl whisk together the eggs and sugar until pale and light.  Add the lemon juice, flour and zest.  Whisk until completely incorporated.  Remove the baked crust from the oven and immediately pour the prepared filling over the crust.  Return to the oven and bake for 25 minutes or until browned around the edges and no longer wobbly in the center.  Let cool and then sprinkle with powdered sugar and garnish each piece with dried lavender.  The bars will stay fresh in an airtight container, in the fridge for up to 4 days.

   

    An InLinkz Link-up

   

Gooey White Cheddar Bacon Crostini + Tillamook Blog2Farm Summit Part 2

The adventures continue for the Tillamook Blog2Farm Summit with our travels to the Oregoncoast.  After the Tillamook factory tour was complete, we loaded onto our party bus and headed west to the foggy Oregoncoast.  We took a short detour to visit a lighthouse and vista point on the coast.  The sky was amazing and the views spectacular – what stunning sights.  The land is so lush and green compared to the drought stricken Bay Area – a welcome sight indeed.

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We filed back onto the bus and were excited to stop at our resting location for the night – The Inn at Cape Kiwanda.  A quaint hotel that sat almost on the oceans edge was our home for the night.  I believe each of our rooms sported a balcony with a view of the ocean and a large, I mean large rock that would play peek-a-boo with the fog that would drift in and out.  The rock is actually called – Haystack Rock. 

As sunset was approaching, we headed towards the PelicanBrewery for our Sunset Beach Dinner.  What an amazing treat for the evening – need to bring my hubby back here, so he can enjoy the weather, food and views.  A tent with a long table was all set up for us along with darling Tillamook beach blankets to keep us warm should the weather turn chilly.  Amazingly, the weather never got too chilly.  The appetizer course was filled with Oregoninspired and appropriate delights.  We were treated to Chilled Oysters on the Half Shell, Clam Chowder Shooters, Three Capes Crab Fritters and Tillamook Cheese, Crackers and Crudités.  I have to say the Crab Fritters and Aged White Cheddar were my favorites – could have made a meal out of those.

We had our choice of entrees – Blackened Salmon Salad, Chicken Pesto Pasta, Brewers Blend Cheeseburger or Rockfish Tacos.  The salad was calling my name and was quite tasty.  After dinner, we adjourned to the fire pit on the beach with our blankets, glasses of wine provided by the Union Wine Companyand got ready to have some delightful smores.  In addition, Tillamook provided Tillabars – boy I need to buy these when I get back home.  The entire evening was very relaxing and enjoyable. 

Soda Pop PR Team + Katie from Tillamook: (Left to right: Becky, Katie, Dyan and Kelly

The next morning, we packed up our things, enjoyed a great breakfast with handmade granola and Tillamook Greek Yogurt – my kind of breakfast.  With our yellow boots in hand, we loaded onto the bus to head to the farm to learn about where the milk comes from for all this delicious cheese, ice cream, butter and yogurt.  We visited the dairy farm that Wendy and Ryanown.  I have to say that I was simply amazed to see the love, dedication and true soul that was put into each and everyday by Wendy and Ryan. Owning a dairy farm is a labor of love and these two certainly depict this attribute. It all starts on the farm.

Everyone adorned their yellow boots to tour the farm. I thought this was such a fun gesture from Tillamook and Soda Pop PR to provide.  Tillamook is a co-op of farmers, Tillamook County Creamery Association, in the valley and there are close to 100 farmers included.  The quality standards displayed was amazing.  They have close to 400 cows on the farm along with some goats that their kids enjoyed playing with.  Each day the cows must be milked twice a day.  This happens around 2:00am and 1:00pm each day.  The large Tillamook trucks makes its rounds twice a day to pick up the milk to ensure the ultimate in freshness and brings it back to the factory to make all of the delicious cheese, ice cream, yogurt and butter.

These are the epitome of happy cows – they are well fed, well loved and well cared for by Wendy, Ryan and the entire team of folks on the farm.  We were fortunate enough to see baby cows and know that they will have a great life ahead on the farm. I believe it takes almost two years until they are ready to produce milk.  I noticed on our tour that a few cows were licking this barrel of dark brown substance.  I found out it is a molasses sort of food that the cows just love.

I could tell by the end of the farm tour that Wendy and Ryantake pride in all that they do and idealize the quality that the Tillamook products represent.  The quality of the milk was evident from how they feed, care for and love their cows.  When I go to the store next time and purchase a Tillamook product, I have such an appreciation for the quality these products represent.  From the farm to our shelves, this is a product you can be proud to purchase.  I am now a Tillamook fan for life!

Gooey White Cheddar Bacon Crostini

Makes 20 to 22 

12 Slices of crispy Bacon, chopped fine

4 Tablespoons White Onion, Minced

2 Cups White Cheddar, Grated

1/4 teaspoon Garlic Powder

1/2 teaspoon Worcestershire

4 Tablespoon Mayonnaise

Pinch of Salt

6 Grinds of Pepper

20 to 22 slices of baquette

To a medium bowl, add the bacon, white onion, white cheddar, garlic powder, worcestershire, mayonnaise, salt and pepper.  Stir well until combined.

On a large cookie sheet, lay out the sliced baquettes and toast under the broiler on one side only until golden brown.  Remove from broiler and top each one with a heaping teaspoon of the bacon cheddar mixture and spread to cover the top of each baguette.  Return to the broiler and cook until golden brown and bubbly. Serve immediately.

Check out my fellow bloggers re-cap of the Tillamook Blog2Farm Summit:

Stephanie from 52 Kitchen Adventure

Dorothy from Crazy for Crust

Glory from Glorious Treats

Heather from Heather's French Press

Jane from This Week for Dinner

Deseree from Life's Ambrosia

Anita from Dessert First

Jessica from One Sweet Appetite

Rachel from Set the Table

Liren from Kitchen Confidante

Lizzie from Your Cup of Cake