Peanut Butter Chocolate Chip Cookies

Though I was over-joyed at the success of clean deep dark chocolate cookies, I wanted more.  This recipe stood out to me because I knew my husband would love it, and with maple syrup being the source of sugar, agave nectar would be a great substitute.  I threw in some butterscotch chips since my husband loves them, but stick with dark chocolate chips to make them clean cookies.

I was pleasantly surprised that they are really soft - and stayed soft days later.  The peanut butter flavor is light, not overwhelming.  They are very delicious cookies that I can't wait to make again!

Peanut Butter Chocolate Chip Cookies
Source: Slightly adapted from Delicious Wisdom 
Yield: About two dozen cookies

• 1-1/2 cups whole wheat pastry flour
• ½ teaspoon sea salt
• 1 teaspoon baking powder
  
• ¾ cup maple syrup (or agave nectar)
  
• ½ cup unsweetened natural peanut butter
• 1/2 teaspoon vanilla extract
  
• 1 large egg
  
• 1 cup dark chocolate chips
  

Directions:
Preheat oven to 375 degrees and line a large baking sheet with parchment paper. In a medium bowl, sift together flour, salt and baking powder. In a large bowl, combine maple syrup, peanut butter, and vanilla extract. Beat in the egg. Stir in the flour mixture until well combined. Stir in chocolate chips. Shape the mixture into balls, about ¾” in size, then place on the greased baking sheet. Press them down with a fork, first in one direction, then the other. Bake for 10-12 minutes or until golden.

Chili Turkey Burgers

We love turkey burgers. That much should be clear by now. But turkey burgers aren't like beef burgers - where the heart of the burger is the flavor of the beef. Turkey burgers need... help, a boost.


This recipe packs a wonderful smokey heat from the chipotle peppers, chili powder and cayenne. The cilantro, red onion, and cheddar cheese complement they smokey flavors quite well. So well, in fact, that I decided to skip any of the burger toppings suggested in the original recipe. These are definitely a favorite in our house and I can't wait to make them again!

Chili Turkey Burgers
Source: Adapted from George Stella
Serves 4

• 1 pound ground turkey
• 1/3 cup shredded sharp Cheddar
• 2 dried chipotle peppers, reconstituted by steeping in boiling water until soft (5-10 minutes), chopped
  
• 2 tablespoons finely chopped red onion
• 1 teaspoon chili powder
• 1/3 teaspoon salt
• 1 teaspoon coriander
  
• pinch black pepper
• pinch cayenne pepper
• 1 large egg white, whisked
  
• 2 tablespoons chopped cilantro

Mix all the ingredients together with your hands, in a bowl. Divide the meat mixture into 4 equal-sized patties.

Heat the a large skillet over medium-high heat, spray with cooking spray or olive oil.  Cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side.(A instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)  Serve on whole wheat buns.

Squash Burritos

I was looking for something simple but tasty for a weekend lunch. This recipe sounded great since I had all the ingredients on hand, and it sounded amenable to freezing so we could save some for later.

I was pleasantly surprised at how well these flavors complemented each other - they were much better than I anticipated! They ended up being more like tacos or quesadillas because I used homemade tortillas and they turned out a little small, but they were still fabulous.  I ended up using feta since I didn't have goat cheese on hand, and I think either will work just as well. They have worked out well in the freezer, too, though it may be best to freeze the filling itself, then add to a fresh tortilla when you are ready to eat.

Squash Burritos
Source: Everyday Food

• 1 tablespoon vegetable oil, such as safflower
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin (I use coriander)
  
• 1 package (10 ounces) frozen cooked winter squash, thawed
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
• Coarse salt and ground pepper
• 4 flour tortillas (10-inch) (recipe follows)
  
• 5 ounces fresh goat cheese, crumbled
• 1/2 cup store-bought salsa, plus more for serving

1. In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
2. Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
3. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
4. Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

Homemade Whole Wheat Flour Tortillas
Source: Slightly adapted from The Homesick Texan/The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
Makes 8 tortillas

• Two cups of whole wheat pastry flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of salt
• 2 teaspoons of vegetable oil
• 3/4 cups of warm milk

1. Mix together the flour, baking powder, salt and oil.  Slowly add the warm milk.  Stir until a loose, sticky ball is formed.  Knead for two minutes on a floured surface. Dough should be firm and soft.  Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
2. After the dough has rested, break off eight (or four, to make larger tortillas) sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
3. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
4.  In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.  Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.  While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Cranberry Pecan Bagels

I am still 100% in love with whole wheat bagels, and this time around I wanted to try a new flavor combination. With numerous bags of cranberries tucked away in my freezer, this was a good way to use some of them! I found that the perfect compliment to the cranberry pecan flavor was to top them with a cinnamon honey cream cheese - delicious!

Cranberry Pecan Bagels
Source: Slightly adapted from Whole Grain Breads, by Peter Reinhart

Day 1: Make the soaker and biga
Soaker:
1 3/4 cups (227 grams) whole wheat flour
1/2 teaspoon (4 grams) salt
1/2 cup plus 2 tablespoons (142 grams) water
2 tablespoons (35.5 grams) barley malt syrup, dark or light (for most authentic flavor), or honey

Mix all ingredients together in a bowl for about one minute, until all of the flour is hydrated and the ingredients form a ball of dough. Cover loosely with plastic wrap and leave at room temp for 12 to 24 hours. (If you need more time, place in refrigerator for up to 3 days, but leave at room temp 2 hours before continuing with bread).

Biga:
1 3/4 cups (227 grams) whole wheat flour
1/4 teaspoon (1 gram) instant yeast
1/2 cup plus 2 tablespoons (142 grams) filtered or spring water, at room temperature (about 70 degrees F)

Mix all the biga ingredients together in a bowl to form a ball of dough. With wet hands, knead dough in the bowl for 2 minutes to be sure all ingredients are evenly distributed and the flour is fully hydrated. The dough should be tacky. Let the dough rest for 5 minutes, then knead again with wet hands for one minute. The dough will be smoother but still tacky. Transfer to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. Remove from the fridge two hours before making the dough.

Day 2: Make the final dough, and bake
Final Dough:
All of the Soaker
All of the biga
5/8 teaspoon (5 grams) salt
2 1/4 teaspoons (7 grams) instant yeast
2 tablespoons (28.5 grams) water, at room temperature (about 70 degrees F)
7 tablespoons (56.5 grams) whole wheat flour
3/4 cup chopped fresh (or frozen) cranberries
1/4 cup chopped pecans
2 teaspoons baking soda


1. Chop the soaker and biga into 12 smaller pieces (sprinkle flour over pieces to prevent sticking).

2. By hand: Dissolve yeast in water in mixing bowl, then add biga, soaker, and salt and stir vigorously with a mixing spoon or knead with wet hands for about 3-4 minutes, until all ingredients are evenly integrated. Add the flour and knead for 2 more minutes, the dough should be firm but not sticky. If not, add more flour or water as needed.

By stand mixer: Dissolve yeast in water in mixing bowl, then add biga, soaker, and salt and mix on low speed for one minute with hook. Add flour, cranberries, and pecans and mix on medium-low speed for 3-4 minutes until dough becomes cohesive and assimilated into each other. Add more flour or water as needed until the dough is firm and not sticky. This is a stiff dough, so turn the mixer off if necessary to avoid stressing the motor.

3. Dust a work surface with flour, the roll the dough in flour to coat. Knead by hand for 3 to 4 minutes, incorporating only as much flour as needed to form a stiff dough that is supple enough to shape. Form the dough into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.

4. Resume kneading for 1 minutes to strengthen the gluten and make any final water/flour adjustments. Dough should have the strength to pass the windowpane test, yet feel supple and satiny. Form dough into a ball and place in prepared bowl, rolling to coat with oil. Cover loosely with plastic wrap and let rise at room temperature for approximately 45 to 60 minutes, until it is about 1.5 times its original size. Meanwhile, prepare a baking sheet with parchment or silicon mat dusted with whole wheat flour or cornmeal.

5. Transfer to lightly floured work surface and divide into 6 or 7 four ounce pieces (I managed to get 8). Roll each piece into an 8 inch rope, shape a circle around your hand. Sela tight at the point where the ends overlap by squeezing or pressing it into the counter. There should be a 2-inch diameter hole in the center. Place on prepared pan, cover loosely with a towel, leave at room temperature.

6. Preheat the oven to 500 degrees F. Prepare a baking sheet with parchment (dusted with cooking spray) or silicon mat. Bring 4 inches of water to a boil in a wide pot, add the baking soda to the boiling water. Lower the head to maintain a steady simmer.

7. The bagels should be read to boil within 20-30 minutes of shaping . Drop one in the boiling water, if it doesn't float within 30 seconds, boil it until it floats and then remove it, but wait 5 minutes before testing another. When they pass the test, boil 2-4 bagels at a time, gently turning them after 30 seconds so they boil for a total of one minute. Use a slotted spoon or skimmer to remove them from the water and transfer to prepared baking sheet. Apply toppings, using an egg wash to help them stick, if necessary.

8. Place the baking sheet in the oven and reduce to 450 degrees F. Bake for 15 minutes, then rotate sheet and bake 10 to 15 minutes more until bagels are nicely browned on top and bottom. Remove and cool on cooling rack for 20 minutes before serving.

Spicy Red Pepper Pasta with Eggplant

This was a quick dinner that was very flavorful with the eggplant and spicy red pepper sauce.  I loved the sauce so much and can't wait to have it again!

Spicy Eggplant and Red Pepper Pasta
Source: Cook Like a Champion / Good Things Catered


Ingredients:

• 3/4 teaspoon olive oil
• 1 small eggplant, chopped into 1/2 inch cubes
• 1 large red pepper, sliced into 1 1/2 inch pieces
• 1/2 pound penne or pasta or your choosing
• Spicy Red Pepper Sauce (recipe follows)
  
• 1 tablespoon chopped flat leaf parsley

Directions:
-In large stock pot with salted water, cook pasta according to manufacturers directions to just al dente.
-In large non-stick pan (important with the eggplant) heat oil over medium high heat.
-Add eggplant and cook, stirring constantly, until beginning to become tender, about 10 minutes.
-Add red pepper and continue sauteing until peppers become crisp tender, about 3-5 minutes.
-Add pasta sauce and stir to combine, bringing to a slight simmer.
-Add pasta and stir to combine.
-Top with fresh parsley

Spicy Red Pepper Sauce

• 3/4 teaspoon olive oil
• 1/4 cup white onion, finely diced
• 2 garlic cloves, minced or pressed
• 1 large red pepper, roasted (fresh is best, but the jarred kind will work fine)
• 14 ounce can whole tomatoes, drained and roughly chopped
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon balsamic vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• freshly ground black pepper

Directions:
-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside.
-In large stock pot over medium heat, heat oil.
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds.
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining ingredients, stirring to combine.
-If storing, remove from heat and place in airtight containers in fridge once cooled.
-If serving immediately, simmer until begins to bubble and serve. 

Easy Herbed Chicken

I was in need of another quick, but delicious, idea for chicken breasts. I am constantly trying to reinvent them in my house, because it's our main source of protein. I found this on Recipezaar.com, and it sounded both delicious and easy.

I baked the chicken in the oven instead of grilling, and it was perfect! Delicious, juicy chicken that is prepared and ready in no time.

Easy Herbed Chicken
Source: Recipezaar

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/3 cup white wine
• 4-6 chicken breasts

Directions

Combine all ingredients except the chicken in a large Ziploc bag and mix. Add chicken breasts.

Marinate in refrigerator for 20-30 minutes, no longer then that.

Grill, or bake at 350 degrees F until no longer pink.

Baked Coconut Chicken Curry

I've been moderately afraid of trying dishes with curry. I was afraid I wouldn't like it. Many months ago, I made Ina's curried cous cous and fell in love. I decided it was finally time to make something else, now that I knew it wasn't so scary, and went with this baked chicken curry.
This dish only intensified my love for curry.  I went with 2 teaspoons of cayenne and the full 2 tablespoons of curry, and it was fantastic!  A perfect blend of heat and flavor.  My husband and I were fighting over the leftovers! 

Baked Coconut Curry Chicken
Source: Slightly adapted from Check it out

• 2 1/2 pounds chicken (I used boneless, skinless chicken breasts)
• 1 can coconut milk (I use light coconut milk)
  
• 2 cups chicken broth
• 2-3 teaspoons cayenne pepper (depending on how hot you like your food)
• 2 tablespoons curry powder (again depending on how much you like curry)
• 1 teaspoon garlic powder
• 1 tablespoon sugar (alternative sugars, such as agave nectar, work fine!)
  
• 1 teaspoon coriander
• salt and pepper to taste
• 1-2 jalapenos, seeded and diced
• juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• 2-4 carrots, peeled and sliced on the bias
• 1 tablespoon butter (optional)
• white or brown rice, for serving

Preheat oven to 375 degrees.
Wash and pat dry the chicken with a paper towel. Pour the chicken broth, coconut milk, and jalapenos in a baking dish then lay the chicken in the broth. Sprinkle with salt and pepper. Then sprinkle the rest of the spices and squeeze the lime all over the chicken and broth. Add the carrots.

Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the dish from the oven, carefully remove the foil and mix up the broth mixture so the coconut milk breaks up. Put the baking dish back in the oven uncovered for another 30-45 minutes or until the chicken is fully cooked and very tender.

Once you remove the baking dish from the oven, carefully pour the sauce into a saucepan and add 1 tablespoon butter (optional - I made it without the butter and it was delicious!). Mix using a whisk, bring the sauce to a boil and whisk till smooth and reduced. Taste the sauce to make sure it is spicy enough for your liking. If not, add more cayenne pepper and curry powder. Serve chicken and carrots over rice and add the reduced sauce.

Merry Christmas!

I made some simple wreath sugar cookies to celebrate the holiday. A leaf tip with green royal icing made a perfect wreath! I hope everyone has a great holiday season!

Caramel Corn

Caramel corn sounded like the perfect addition to my holiday baking baskets for friends. I'm always intimidated by caramel, since I seem to be adept at burning it, but this was really easy to make and turned out fabulous! Next time I make it (as my husband is already requesting another batch), I'll add the peanuts.



 Caramel Corn
Source: Christie's Corner/Good Things Catered

• 1 cup popcorn unpopped (or 3 bags microwave popcorn)
  
• 1 cup butter (use just 1/2 cup if using microwave popcorn)
  
• 1/2 cup corn syrup
• 2 cups brown sugar
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 tsp vanilla
• 1 1/2 cups peanuts (optional)
  

Instructions

1. Pop popcorn using your preferred method.
2. Place popped corn and peanuts (if using) in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.
3. Preheat oven to 250F.
4. In a 2-quart saucepan, over medium heat, gently melt the butter.
5. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly.
6. Boil for 5 minutes without stirring.
7. Remove from the heat, stir in the baking soda and vanilla. Note: The mixture will foam and become frothy.
8. Pour the caramel sauce over the popped corn and toss to coat throughly. Don’t worry about clumps as the caramel will remain spreadable while cooking and the coating can be evened out.
9. Spread the popcorn evenly onto 2 large cookie or baking sheets. Bake for 40 to 50 minutes, stirring every 10 minutes or so.
10. Spoon cooked popcorn onto waxed paper and allow to cool before breaking apart.
11. Keep grubby handed scavengers at bay with a wooden spoon while you seal cooled caramel corn in an airtight container — Or serve immediately.

Candy Cane Biscotti

In addition to gingerbread and chocolate biscotti, I made these candy cane ones. They just sounded perfect to me, and I even found a box of already damaged candy canes at the store. It felt good saving that box of misfit candy canes, and saved me some work in the kitchen having to break them up!

I almost added a touch of vanilla or peppermint extract to the dough, and I wish I had, but they were still delicious, with lots of minty candy cane spread throughout the cookie. Yum!

Clearly, I was too lazy to dip mine in white chocolate, but I do think that makes a great presentation for these cookies. Maybe next time. :-)



Candy Cane Biscotti
Source: Loves to Eat, Culinary in the Desert
Yield: About 2 1/2 dozen for me

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 2/3 cup finely crushed peppermint candy canes
• 14 ounces fine quality white chocolate, melted
• extra crushed candy canes to sprinkle on top

Directions:
Preheat oven to 350.  In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy.
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife.  Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.