The darling Anna Dvorak has done it again: a simply amazing cookbook devoted to the flavors of spring (second in her Nourish series). Inspired by her world travels and years of recipe development (not to mention local cooking classes), Anna provides recipes that a) sound fabulous and b) sound like something I could actually make on a weeknight. Vegie sushi rolls, anyone?
Try a sample recipe on Anna's blog. Read more about the cookbook series here.
Our favorite after school snack: melty cookies.
I've been making these at least once a week for...oh, nine years. And I make them in quantities of 2 or 3 at a time (not 2 or 3 dozen, I mean 2 or 3 cookies). I'll share the full batch recipe first, then tell you how to reduce it down to a mini-batch.
Peanut Butter Cookies (Gluten Free...or not)
1/2 cup butter, softened
2/3 cup peanut butter (I use natural)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
2 cups Bisquick (or Pamela's gluten free baking mix; do not use GF Bisquick -- yuck)
chocolate chips + toffee chips
Cream butter & peanut butter together. Add sugars and stir to mix well. Beat in the egg. (I do all of this with a wooden spoon, not a mixer.) Stir in Bisquick or Pamela's mix. Then add toffee chips and chocolate chips. (I like a combination of semi-sweet and milk chocolate.) Spoon onto baking sheets and bake at 350 for 10 to 12 minutes. (I really don't know if you need to grease the baking sheets; I use silicone liners or parchment on mine.)
To make a mini batch, the first step is to get over the need to measure. You're not measuring, and it will be fine. Start with about a tablespoon of softened butter. Add a spoonful of peanut butter that looks like it's a little more than the butter. Then add a spoonful of white sugar and a spoonful of brown sugar -- they should each look about the same volume as the butter. Mix that all together, then pour in a little egg substitute -- again, about the same volume as the butter you started with, or a little less. Add enough baking mix to form a nice dough, a little sticky is okay. (I like to use a combination of Pamela's mix and Mama's pancake mix. Both have almond meal, which is great for texture.)
I give these to my kids on a plate with the chips separate so they can "decorate" their melty cookie. Depending on how much butter you started with (and how big you want your cookie), you'll get two or three in the mini-batch. Microwave at 50% power for 50-70 seconds, depending on the size of the cookie -- and how "melty" you like it.
Eat with a spoon -- and a glass of cold milk!
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