0 Gingerbread Bacon Boys

merry X-mas from the BACON BOYS

i hope everyone has a fabulous day !!!

these delicious boys come straight to you from Betty Crocker's 3-ring recipe book.  again, a classic done right by Betty.  this is the recipe my mother has used for years and years and YEARS.  well, this year i was in charge of the gingerbread making.  i knew bacon had to be involved somehow...someway...somewhere in the mix.

easy peasy...give them BACON PANTS !!!!

with a little vanilla-maple royal icing and some peanut butter buttons...YUM !

with a major doozer of a migraine, a lovely sinus infection, the sight of food nauseating me so that  i just wanted to crawl in bed... i soon found my self having the best time just giggling away while decorating my new friends...THE BACON BOYS. 

lesson learned. #1...when feeling blue or under the weather (understatement), bake a massive amount of cookies and decorate 'till all your worries disappear.  for those few hours i forgot i was sick.  well worth what i thought was going to be a big nightmare.  everyone i gave them to just laughed and laughed.  this little cookie might have just turned their day around as well.

lesson #2...don't underestimate the power of a simple hand decorated cookie

Betty's Gingerbread Cookie Recipe can be found HERE

ROYAL ICING RECIPE

1 cup powdered sugar

1 Tbsp milk

2 tsp corn syrup

1/4 tsp maple extract

1/4 tsp vanilla extract

dash of cinnamon

mix well...mix all little lumps out.  taste test.  add more flavoring if you feel the need, but you don't want to overpower your delicious cookie you spent hours mixing, chilling, rolling, cutting, baking AND cooling !!!

IN CONCLUSION...

decorating a zillion cookies might be a pain in the you know what, BUT you never know what may come from a simple little cookie with a smile...

0 SWEET POTATO SPOON BREAD

WOOPS !...i almost forgot about this delicious SPOON BREAD.  i never know why they call it bread, it truly isn't bread.  i did, however, cook this in a loaf pan...does that make it bread ?...it's got a little cornmeal in it...does that qualify as bread ?...

geez, who cares if it's bread or not...it's DELICIOUS !!!  so  easy, fabulous and almost like a fancy souffle.  impress your holiday table with this light and flavorful perfect side.  as a matter of fact, i think i'll make it again for X-mas dinner.  if there's any left-overs, serve this for breakfast or brunch with a fried egg and some leftover ham.  or a poached egg nestled in a big spoonful of this...hmmmm 

look at me...already planning for my left-overs...

I JUST LOVE THE MEAL AFTER THE MEAL.

SWEET POTATO GINGER SPOON BREAD

adapted from Whole Living Magazine

1/2 cup corn meal

12 oz. sweet potato

1 1/2 cup 1% milk

2 large eggs separated

2 extra large egg whites

2 Tbsp maple syrup

1 Tbsp fresh grated ginger

1 tsp salt

bake sweet potato until cooked through.  let cool slightly, remove skin and mash.  let cool a little more.  bring milk to a simmer on the stove.  whisk in cornmeal and continue whisking as the cornmeal cooks, approx. 2 minutes.  remove from heat.

preheat oven to 350 degrees.  spray 8 x 8 glass baking dish with non stick...i halved the recipe and used a 9 x 5 loaf pan....works great.

stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt and maple syrup in a large bowl.  using an electric mixer, whip egg whites until very stiff peaks form.  stir (good stir, not fold) stir in 1/2 egg whites into potato mixture.  GENTLY FOLD in remaining half egg whites.  spread into casserole dish and bake for 35 minutes or until set.

CRUSHED BACON and or CANDIED PECANS might send this over the top !!!

0 My New Favorite

When I was in London in October I made sure we had time to have lunch at Ottolenghi. Ottolenghi is everything I want in a food shop. Huge platters and bowls of the most colorful and delicious salads. I'm not talking about sad wilted lettuce greens with a couple of chunks of pale tomatoes. I'm talking about grilled broccolini with mild red chili peppers and toasted garlic or roasted potatoes with sunchokes, olives, lemon and sage or red rice and quinoa with orange, pistachios and arugula.

But Ottolenghi is really known for their lovely pastries, cakes and cookies piled high on cake stands and trays. From obscenely large multicolored, multiflavored meringues to perfectly precious cupcakes, muffins and teacakes and bow tied cellophane bags of cheese straws or cookies, their abundant display of baked goods beckons you inside.

I find the place stylish yet unpretentious. It isn't frou-frou or fancy. Just great imaginative food done well with quality ingredients. Even though San Francisco is a food mecca, I have yet to find someplace similar.

I first tasted these amaretti at Ottolenghi's Islington location. Like most things in London, they were not cheap. 5.50 GBP for a bag of 7 cookies. Since it's basically lightly whipped egg whites stirred into ground almonds, I could easily make them at home. Armed with my copy of the Ottolenghi cookbook, I cranked out a batch of the amaretti. Two days later I baked another batch. And yet another batch.

This amaretti is now my new favorite cookie. I used dried apricots, bergamot orange zest and orange blossom honey in the ones pictured. But this recipe is so versatile that any dried fruit and citrus zest you like can be used. I like dried cherries with orange zest, dried blueberries with lemon zest or dried cranberries with lime zest. You can use any honey you like or even agave nectar.

My amaretti always seem to turn out a bit softer than the ones sold by Ottolenghi, but I'm not complaining. They have a wonderful almond flavor that is given a spark by the citrus zest. I love the jewel like nuggets of apricots. I think the powdered sugar coating is non-negotiable but the cookies will taste just as lovely without it.



Amaretti
(adapted from Ottolenghi: The Cookbook)
(makes 20 biscuits/cookies)

180 grams ground blanched almonds
120 grams sugar (granulated, superfine or caster)
1 tablespoon finely grated citrus zest
a pinch of kosher salt
2 large egg whites
1 tablespoon honey
1/2 tsp pure natural almond extract
60 g dried fruit, roughly chopped
powdered or icing sugar for rolling

[Note: For this recipe I always weigh my almonds and sugar so I cannot vouch for the volume measurements. According to joyofbaking.com, 180 grams finely ground almonds = 1 3/4 cups and 120 grams granulated sugar = 1/2 cup + 1 tablespoon + 2 teaspoons.]

Preheat your oven to 170C/340F. In a large mixing bowl, mix together the ground almonds, sugar, citrus zest and salt. Rub everything together with your fingertips to disperse the zest evenly. Alternatively, give it quick whirl in a food processor.

Using a stand or hand mixer, whip the egg whites and honey until medium peaks form. Fold the meringue and almond extract into the almond and sugar mixture. Add dried fruit. Your dough should be a soft but malleable paste.



With your hands, roll the dough into 20 balls or logs or whatever irregular shape you desire. Roll them in powdered sugar. (I like to use a small ice cream disher to scoop out 20 balls of dough. Then I shape each ball into a flattened log and roll them in powdered sugar.)




Place on a baking sheet tray lined with parchment paper and bake at 170C/340F for about 12 minutes. They should turn a very light golden color, but stay relatively pale and chewy in the center.

0 Oatmeal Pecan Sandwich Cookie w/Maple Filling

YOU'RE GONNA NEED A BIGGER BOAT !

(remember that famous line from Rob Schneider in JAWS ?

HUGE....these things are HUGE !

i was told by quite a few people these were the best thing they ever tasted.  i must admit...they were pretty darn over-the-top....simple recipe.  nothin' out of the ordinary.  just a good ol' oatmeal cookie sandwiched together with maple frosting...a few had peanut butter frosting...oooooh, yum!

you can definitely win friends and influence people with one of these...

or maybe just put them in a COOKIE COMA  

BIG COOKIE...BIG FLAVOR.....BIG BITE

OATMEAL PECAN MAPLE SANDWICH COOKIES

adapted from a good ol'Martha Stewart recipe

1 cup packed brown sugar

1 cup granulated sugar

2 sticks (i cup) butter...room temp

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp maple extract

3 cups rolled oats (i like to use Old Fashioned)

1 cup plus 1 Tbsp AP flour

1 tsp baking soda

1 tsp baking powder

1/2 cup wheat germ

1 1/2 tsp cinnamon

3/4-1 cup toasted chopped pecans

HEAT OVEN TO 350 DEGREES

combine the brown sugar, granulated sugar and butter until light and fluffy.  add eggs and extracts...mix well.  then scrape the sides and mix to incorporate.

in a separate bowl combine oats, flour, wheat germ, baking soda, baking powder and cinnamon.

add dry mixture to wet mixture in 3 batches and mix just to combine.  add your pecans (and or other goodies) and finish by stirring them in by hand.  try not to over mix.

drop dough by large spoonful onto parchment lined baking sheet.  bake until golden brown and just set, 12-14 minutes.  remove from oven and let cool on pan for a few minutes, then transfer to a cooling rack.

 let cool completely before frosting for sandwich cookies

FROSTING FOR SANDWICH COOKIES

also from Martha Stewart, BUT i needed to add a little milk. 

makes 1 cup

6 Tbsp unsalted butter, softened

2 cups powdered sugar

1/2 tsp MAPLE extract (careful...some are very strong)

2 Tbsp milk...i added 1 at a time 'til smooth and spreadable

for PEANUT BUTTER frosting...(omit extract)...beat in 1/2 cup creamy peanut butter

0 Chicken Coconut Curry...Indian Style

INDIAN CHICKEN CURRY...

this is definitely a KILLER CURRY recipe.  i admit, i am a novice to Indian cooking and Indian foods, but this is a fabulous introduction to some delicious Indian style flavors and cuisine.  i think it's pretty darn easy, you just need the right spices.  from what i gather your choice of spice blend or Garam Masala is a key factor in the curry department.  i suppose most people think of "curry" as that yellow powder, but as i quickly found out there are many many different curries out there AND not all Garam Masalas are alike.  i would suggest buying your curries and or Garam Masala from somewhere authentic.  the first bottle i bought from a huge chain store wasn't even close to the stuff i bought at the Persian/Middle Eastern market.

anyway...if you're looking for some good belly warming curry, this is a great recipe to start with.  don't worry about the coconut milk being too strong.  the coconut milk does not make it taste "coco-nutty" as i thought it might...it just adds to the rich sauce.  it's all pretty simple, done in one pot/large skillet and my first try was a delicious winner.  i will definitely make this again and would be quite proud to bring this to a holiday potluck...oh, yeah, right...like i'm going to sooooo many potlucks lately.

INDIAN CHICKEN CURRY
found at Recipes.com submitted by Amanda Fetters

i adapted the recipe a little... where it calls for 3 Tbsp of "curry" i used 2 Tbsp of Garam Masala and 1 Tbsp of yellow curry
ALSO i used more ginger root, approx 1 Tbsp
AND 4 chicken breast halves.  approx 1.25 lbs

INGREDIENTS
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry (2 Tbsp Garam Masala, 1 Tbsp yellow curry powder)
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp fresh grated ginger root...i used more!
1/2 tsp white sugar
salt and pepper to taste

2 skinless, boneless chicken breast halves-cut into large bite size

1/2 tsp grated fresh ginger root
1 Tbsp tomato paste
1 cup plain yogurt...i used Greek non fat
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper.  optional more or less to taste

prepared rice and or some steamed vegetables go great with this.
photo is with steamed cauliflower and peas.

DIRECTIONS
heat olive oil in a skillet over med. heat.  saute onion 'till lightly browned.  stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  continue stirring for 2 min.  add chicken pieces, tomato paste, yogurt, and coconut milk.  bring to a boil, reduce heat and simmer for 20-25 min.

remove bay leaf, and stir in lemon juice and cayenne.  simmer for 5 more min.

serve with rice, indian breads, steamed vegetables or what ever you fancy.
i dug in with a big spoon!

0 Healthier Peanut Butter Oatmeal Cookies

just a little "HEALTHY"...

and a bunch of  good-for-ya "DELICIOUS"...

sometimes "healthy" and "delicious" don't fit in the same sentence.  these little pea-nutty, oatie, cranberry nuggets are just right...breakfast, snack, late nibble...whenever.  

they're just not as dangerous as the full-phat version...sure peanut butter is full of fat, and brown sugar really isn't better for you than white sugar...but the oats are there to make you feel good about it...right?...

COME ON...YOU'RE EATING FRUIT AND NUTS, OATS AND FLAX.

it's like a P B & J packed with good-for-ya OATS and FLAX.  you have to feel a little righteous nibbling on a cookie that you know won't kill ya if you happen to have more than a few.

SEMI HEALTHY PEANUT BUTTER OATMEAL COOKIES

check out the original recipe with comments at Taste of Home by Marilyn Blankshien

adapted with a few extra goodies

preheat oven to 350 degrees

1/2 cup chunky peanut butter

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

1 and 1/4 cups quick oats

1/2 teaspoon baking soda

1 Tbsp flax seed

dash of cinnamon

1/2 cup dried cranberries

NOTE...some said they weren't sweet enough, so go ahead....taste your dough or bake one and check it out.  remember....it's supposed to be a little healthy!

in a small bowl, cream peanut butter and brown sugar until fluffy.  beat in the egg and vanilla.

add the oats, flax, cinnamon and baking soda to the creamed mixture.  mix well.  theow in your cranberries and mix a little more.

drop by large tablespoons 2 in. apart onto greased (or parchment) baking sheets.  flatten slightly... use a fork dipped in flour for the peanut butter cookie effect.  bake at 350 for 6-8 minutes.   remove to wire rack to cool.  store in airtight container.  they keep for quite a while in the fridge in a ziploc.  

0 Padma's Indian Ground Beef and Veal comfort food.

if you're up early like me (5 am !),  you should really try and catch "The Melting Pot" on the new Cooking Channel.  it's quite raw because most of the shows are dated 2000.  i like it because there's no showmanship...it's all about the food and the recipes.  sometimes it's Rocco and Cat Cora, but i've seen Padma on a few times.  i happened upon it a few weeks ago and caught the beautiful Padma Lakshimi cooking some of her childhood favorites.  her mother used to throw this recipe together for an easy kid friendly comfort meal. Padma referred to it as...

INDIAN SLOPPY JOEs.

i knew i had to give it a try.  i've made it 3 times since then...DELICIOUS !!! and it IS pure comfort food.  the kind you can't stop eating right out of the pan.  the recipe makes a good amount and reheats really well.  right now i have some in the freezer and i'll test that out next week to see how well it takes to freezer storage...not that you WILL have any left to freeze.

this is a great recipe to introduce kids or "simple eaters" to new flavors.  some people shy away from Indian food due to the major spices going on, but this one is quite tame.  as you'll see in my notes i added quite a bit more Garam Masala.  i find all Garam Masalas to be different, so use your own discretion.

KEEMA...INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS

from Padma Lakshimi's Mom

2 Tbsp vegetable oil

1 onion minced

8 oz ground veal

8 oz. ground lean beef

salt and freshly ground pepper to taste

2 large cloves garlic, minced

2 firm ripe tomatoes, diced

1 Tbsp minced ginger root...or more if you like it

1 tsp Garam Masala

1 tsp minced fresh green chilis, or to taste

3 cups frozen peas

1 lemon, juiced, or to taste

2-3 Tbsp minced fresh cilantro, or more to taste

Indian flatbreads or tortillas, as an accompaniment

NOTES...i used about 1 full Tbsp Garam Masala

more ginger root

jalapeno pepper...about 1/2 diced

3 cups of peas is ALOT !...i used 1 full cup

Directions

In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, ginger root, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito

0 ON-THE-GO...Breakfast Cookies

a fun way to catch breakfast if you're always in a hurry to get out the door.  these babies are quite tasty and they really DO fill you up.  they have all the right "good-for-you" breakfast ingredients ...

CEREAL, BACON AND EGGS

as you know, i'm always on the hunt for fun breakfast ideas.  i came across this idea while aimlessly googling around and found a site called Mr. Breakfast...which then led me to the original recipe from Jennifer at her blog Cookin' in the 'Cuse.   i knew these sounded right up my alley...being that there is bacon involved... so i took her recipe and added a few more healthy goodies.

ON-THE-GO BREAKFAST COOKIES

slightly adapted form Cookin' in the 'Cuse 

1/2 lb bacon...6-10 strips

1/2 cup butter...i used 5 Tsp butter and 3 Tsp bacon fat

1/4 cup white sugar

1/2 cup soft packed brown sugar

1 egg

1 cup white whole wheat flour...AP flour ok

1/4 tsp baking soda

2 cups multi-grain cereal...i used Fiber One Flakes

1/2 cup dried cranberries

1 Tbsp flax

1/2 tsp cinnamon

1/4 tsp fresh ground nutmeg

1/2 tsp vanilla

1/2 tsp maple extract

Preheat oven to 350 degrees.  Cook bacon until very crisp, drain well (reserve bacon fat if using) and break into 1/2 inch pieces.  Beat together butter, bacon fat (if using) and both sugars till light and fluffy.  Beat in egg and the extracts  Combine flour, cinnamon, nutmeg and baking soda; mix into butter mixture.  Stir in bacon, flax-optional, multi-grain flakes and cranberries. 

Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Space 2 inches apart.  Bake for 15-18 minutes.  Remove to rack to cool--about 2 minutes, then remove from rack.

0 Bacon Fat Spice Cookies

these BACON FAT SPICE COOKIES are from...

"fat"

an appreciation of a misunderstood ingredient, with recipes   

by Jennifer McLagan

if you don't have this book BUY IT !...

if you've never heard of this book...PLEASE CHECK IT OUT.

it needs top billing on your holiday wish list...

this book deserves a spot on your shelves.  i don't know about you, but i just don't buy to many cook books anymore.  i seem to look up everything on the internet...sad, but true.  i really feel this one is worth the purchase and deserves it's place in the kitchen.

i DO believe FAT is a misunderstood ingredient.  i was afraid of it for years...then i saw the light.  PORK FAT RULES!...and 

everything IS better with butter...grandma wasn't messin' around.

these cookies are delicious AND they're a  really good conversation piece at a party.  mine turned out extra BACON-ie flavor with a real sweet savory punch.  my adventurous foodie friends really liked these alot and wanted the recipe, but i must say the powerful flavors scared a few people off...once again, i have to stop hanging around those "PANSY PALETTE PEOPLE".

right out of the oven these are crisp around the edges and a little soft in the center...even a few days later they were still delicious.  i reeeeeally enjoyed them and i think the maple icing helped the general population understand the cookie a little better.

BACON FAT SPICE COOKIES

 by Jennifer McLagan

1 1/4 cup flour

1/2 cup plus 1 Tbsp sugar

1 tsp sea salt

3/4 tsp cinnamon

3/4 tsp ground ginger

3/4 tsp ground cloves

1/2 cup bacon fat (from about 1 lb. bacon)

2 Tbsp molasses

1 egg

NOTE...i used fat from applewood smoked bacon and i thought it gave a REALLY bacon-ie good flavor...i mean reeeeally bacon-ie.

preheat oven to 350 degrees.  line 2 large baking sheets with parchment paper.

combine the flour, 1/2 cup sugar, salt and spices in a food processor and pulse to mix.  add BACON FAT, molasses, and egg and pulse until the mixture forms a soft dough.

take level Tbsp of the dough and roll into balls.  place the balls on the prepared baking sheets about 2 inches apart.  using a fork, flatten the balls slightly, and sprinkle them with the remaining Tbsp of sugar.

bake the cookies until they are beginning to brown around the edges, 10 - 12 minutes.  let the cookies cool slightly on the baking sheets and then transfer them to a wire rack.

store the cookies in an airtight container for up to 1 week.

NOTE...i also used a little swoosh of maple icing. 

1 cup powdered sugar

1 Tbsp milk or cream

2 tsp corn syrup

1/4 tsp maple extract

mix milk and sugar until smooth then add corn syrup and extract.  if it's too thick ad a little corn syrup at a time.  i put in a ziploc and cut the tip for quick and easy no-fuss icing jobs.

0 Betty Crocker's Peanut Butter Cookies

good ol'Betty...sometimes you just have to refer to that big old Betty Crocker red 3 ring binder that some might consider an eye sore in your beautiful repertoire of cook books.  Pages are missing and out of order, but some how you can always find just what you need.....come on...every kitchen has one, or at least every kitchen SHOULD have one.

last weekend i got  a quiet hint from the cookie monster in the house, "hmmmm.....a simple peanut butter cookie would be nice...".  well, i got the hint.  so off i went looking for the best peanut butter cookie recipe i could find.  there are sooooo many peanut butter cookie recipes out there that i got dizzy looking at them all.  i walked away and almost put off the idea all together....a light bulb went off !...i went to the kitchen and grabbed for Betty.  i knew she would have THE classic recipe and she wouldn't fail or fall short...i was right...

THESE ARE CLASSIC PEANUT BUTTER COOKIES ALL THE WAY !

BETTY CROCKER'S PEANUT BUTTER COOKIES

out of her "old school" 3-ring recipe book

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter...i like chunky

1/4 cup shortening

1/4 margarine or butter...softened

1 egg

1 1/4 cup all purpose flour...i used white whole wheat

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt


optional...1/2-3/4 cup MILK chocolate chips...LARGE Ghirardelli are great

mix sugars, peanut butter, shortening, margarine and egg.  stir in remaining ingredients.  cover and refrigerate for 3 hours.

heat oven to 375 degrees.  shape dough into 1 1/4 inch balls...NOTE-i rolled them in sugar YUM!...place about 3 inches apart on ungreased (or parchment covered) cookie sheet.  flatten in criss cross pattern with fork dipped in flour (or sugar).  bake until lightly brown 9-12 minutes.  cool 2 minutes, remove from cookie sheet...i cooled on rack

makes about 2 1/2 to 3 dozen depending on how big you roll.

0 West African Chicken Stew

this is by far one of the most delicious recipes i have come across lately.  not only is it one of my new favorites, it's an instant winner with everyone else.  first thought for most is...chicken and peanut butter?  some "pansy palettes" are not so ready to try as others, BUT once they try that first curious bite...it's all over...

actually IT'S ALL GONE !!!

no kidding...my sister-in-law was here (for 24 hours) and i had a fresh batch in the fridge.  i didn't tell her what was in it, i just said it was interesting and "West African"... she was game for a bite...it was ALL GONE by the next morning.  my mother, the namesake of "pansy palette", couldn't keep her fork out of the pot.  now every time we come home from Cost-co with a roast chicken she asks if i would whip up "that yummy chicken pea-nutty thing"...i've even eaten it cold because i couldn't wait for it to be warmed...really you must try this one.

i came across this by luck.  i was on the hunt for some "lo-carb" recipes and found a great blog.

Kalyn's Kitchen.  she has some delicious lo-carb, lo-glycemic, South Beach friendly recipes...AND she introduced me to this wonderful WEST AFRICAN STEW.  (she adapted it from a recipe by  Tony Rosenfield with his 150 ways to use a roast chicken) 

i have copied the recipe for your convenience, but please visit her blog and get her info on this recipe and i'm sure you'll find other great guilt-free goodies.

West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions
(Makes 4-6 servings, recipe adapted from 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.)

1-2 T olive or canola oil (the recipe called for 2 T, but I think you could use less)
1/4 cup finely diced red onion (could also use regular onion)
1 T finely minced ginger root (I wouldn't use ginger from a jar for this dish)
2 tsp. finely minced jalapeno (I used pickled jalapenos which worked fine. Increase if you want it spicy.)
salt to taste (I used about 1/2 tsp. sea salt)
1 tsp. chile powder
1 cup chicken stock (chicken broth from a can is fine)
1/2 cup chunky peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 T tomato paste
1 T cider vinegar
3 cups diced, cooked chicken (use white meat or carefully remove fat from dark meat for South Beach Diet)
fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced

Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don't want here.)

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.

0 Double Chocolate-Espresso Sandwich Cookies with Peanut Butter Filling

so now i'm way into this sandwich cookie thing.  maybe i'm a little late, but it seems i've rediscovered a gold mine.  how to make someone happy?...how to turn a frown upside down?...how to win friends and influence people ???...

just give them a delicious perfectly moist, yet crunchy cookie with a soft butter cream filling and you'll see the change happen before your eyes.  all the sudden no worries, the world stops, everything is beautiful, care-free thoughts, you have done no wrong...EVER !...

why, how could you if you, yourself,  have created heaven in one delectable bite...?

this one is a crowd favorite...well ALL of them are crowd favorites, but these flavors are familiar to most...CHOCOLATE and PEANUT BUTTER.  you really can't go wrong.....you do, however, have the opportunity to make a good thing BETTER. 

Double Chocolate Cookie by Sweet Melissa Patisserie...i think these are the best i've ever had so i started there with her base recipe. i adapted the recipe a little using white wheat flour, milk choc. chips instead of semi sweet and added some instant espresso for a little kick.  i have also, in the past, made these with a little cayenne pepper...yum !  the filling started with a Martha Stewart recipe, but...can you believe Martha's didn't work so well as written????!!!!...so i had to add a little milk.

DOUBLE CHOCOLATE-ESPRESSO SANDWICH COOKIES W/PEANUT BUTTER FILLING

original recipe from Sweet Melissa's Patisserie and slightly adapted

1 cup flour (i used white whole wheat flour)

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

8 tbs. unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
¼ tsp vanilla extract
¾ cup MILK CHOCOLATE LARGE SIZE chips
1 tsp instant espresso powder

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and espresso powder.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until fluffy, about 3 minutes. Add the egg, mixing well. Stir in the vanilla.

With the mixer on low speed, add the flour in three batches, mixing just until incorporated after each addition. Stir in the chocolate chips and cherries. Scrape down the sides of the bowl.

Refrigerate the dough for a few hours until firm. Turn the dough out onto a clean work surface and divide it in half. Roll out into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice, about 1 hour.  my logs were NOT 12 inches, make them however short and stubby you want...i think these cookies are best LARGE

Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or aluminum foil.

Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.  i suggest doing a tester.

PEANUT BUTTER FILLING

2 cups powdered sugar

6 Tbsp softened unsalted butter

1/2 cup creamy peanut butter

might need...2 Tbsp milk or cream

mine didn't come together and become spreadable until i added the milk

blend in mixer until it comes together and looks creamy

use right away or cover with plastic wrap.  can be refrigerated and brought back to room temp to use later.