Salted Double Chocolate Peanut Butter Cookies

This is a wonderful recipe from the fabulous blog, Food 52. They will delight one and all! There is a note on the original recipe from Food Blogga that you should not use all natural peanut butter and that they used Skippy. I do not use Skippy ever and had the Whole Foods creamy peanut butter and the cookies came out perfectly!

Double chocolate peanut butter cookie

  • 1 1/4cup all-purpose flour
  • 1/2cup cocoa powder
  • 1/2teaspoon baking soda
  • 1teaspoon baking powder
  • 1/2teaspoon salt
  • 1/2cup butter, room temperature
  • 1cup sugar
  • 2large eggs
  • 2teaspoons pure vanilla extract
  • 3/4cups creamy peanut butter (not all natural)
  • 1/2cup unsalted peanuts
  • 1cup semi-sweet chocolate chips
  • coarse sea salt for sprinkling cookies
  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
  3. In a large bowl, beat butter and sugar with an an electric mixer on medium-high speed. Beat in eggs and vanilla. Beat in peanut butter until just combined. Beat in dry ingredients until just combined. Stir in peanuts and chocolate chips.
  4. Drop 1 heaping tablespoon of cookie dough (I used a cookie scoop, but spoons are just fine) two inches apart (as they will spread). Top each cookie with a few sea salt crystals.
  5. Bake cookies for 12-14 minutes, until the edges are firm. It’s OK if the centers are a tad soft. They’ll firm up as they cool. Transfer to a wire rack to cool. Cool completely before storing in an air-tight container, for up to 5 days.

Sopes with Shredded Beef

Kelsey Nixon has a cooking show called Kelsey’s Essentials that is very good. She presents all of the ingredients you are going to use in the recipe at the beginning of the show and is very organized. The recipe calls for tomatillo guacamole but I bought the guacamole as I couldn’t find a ripe avocado. I substituted sour cream for the crema. There are so many great flavors in this dish that you cannot go wrong. The dough is very easy to work with. I cut the sopes into 2 3/4″ because that is the size of the glass I had to cut them. The beef is beyond belief delicious and so tender.

3# boneless beef chuck, cut into 2″ pieces

1/2 c. lime juice, freshly squeezed

1/4 c. orange juice, freshly squeezed

3 T. chili powder

1 T. ground cumin

1 T. kosher salt

2 t. ground coriander

3 cloves garlic, crushed

Sope with beef

Combine all of the above ingredients into a Dutch oven or heavy bottomed pot and add just enough water to cover the meat. Bring to a boil and simmer, covered for 30 minutes. Remove lid and continue to cook at a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.Once the beef is tender, cool in the braising liquid and shred the meat with two forks, while still in the pot so as to let it absorb all of the delicious sauce.

1 avocado, halved, pitted, peeled and diced

1/2 onion, chopped

juice of 1 lime

1/2 jalapeño or serrano, chopped (seeded if you don’t want hot)

2 cloves garlic, smashed and peeled

6-8 tomatillos, husked and quartered

3/4 cup coarsely chopped cilantro

1 t. ground cumin

1 t. salt

Combine all above in food processor and pulse until combined

3 c. masa harina

1/4 c. all purpose flour, plus more for dusting

1 t. baking soda

1 t. salt

2 c. warm water

Vegetable oil for frying

Combine masa,flour, baking powder and salt. Make a well in the middle and pour in the warm water slowly while stirring. When the dough comes together, flour an area and knead it for about 5 minutes. Roll out to 1/4 thickness and cut 2″ circles. You should get 36 circles. Create a ridge around the edge of each sope, using your thumb to help make a well. Fill a cast iron skillet with 1 1/2″ of oil and heat to 350 degrees. Fry the sops 3 minutes on each side, drain on a paper towel and season with salt.

Sopes complete

Toppings

Refried beans-heat with a little butter or water until smooth and creamy

1/2 c. pickled jalapenos

2-4 roma tomatoes, diced

1/2 head green cabbage, grated

1 c. Mexican crema

1 c. grated cotija cheese, or any other you like

1 c. fresh cilantro leaves

Fill each sope with beans, shredded beef, and guacamole. Top with some of the cabbage, tomatoes, jalapeños, crema, cheese and cilantro.

Cheddar Ale Soup

Another great recipe from the Williams Sonoma blog, Taste. This makes a large amount of soup and would be wonderful for a party. I could not find my immersion blender so I cooled the soup a little and pureed it in the blender in batches. I will heat it up to order so that the cheese and cream do not curdle. The flavor is so good!

Cheddar and Ale Soup

1/4 cup (2 fl. oz./60 ml.) canola oil

4-6 shallots, thinly sliced

2 yellow waxy potatoes

1 yellow onion

2 ribs celery

2 carrots, peeled

4 Tbs. (2 oz./60 g.) unsalted butter

1 clove garlic, minced

1/3 cup (2 oz./60 g.) all-purpose flour

1 tsp. sea salt

1/2 tsp. paprika

1/8 tsp. cayenne pepper

2 cups (4 fl. oz./500 ml.) whole milk

1/2 cup (4 fl. oz./125 ml.) heavy cream

1 1/2 cups (12 fl. oz./375 ml.) low-sodium chicken broth

1 bottle (12 fl. oz./375 ml.) ale

1 Tbs. Worcestershire sauce

1 tsp. dry mustard

1 lb. (500 g.) Cheddar cheese, shredded

In a frying pan over medium-high heat, warm the canola oil. Add the shallots and cook, turning once or twice, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer to a bowl and set aside

Cut the potatoes into 1/2-inch (12-mm.) cubes; chop the onion, celery and carrots. In a saucepan over medium-high heat, melt the butter. Add the potatoes, onion, celery, carrots and garlic, reduce the heat to medium-low, and cook, stirring, until the onion, celery and carrots have softened and the potatoes are almost tender, 7-10 minutes. Sprinkle the vegetables with the flour, salt, paprika and cayenne and stir until the flour is lightly browned. Slowly add the milk, scraping up any bits clinging to the bottom of the pan. Pour in the cream, broth, ale, Worcestershire sauce and mustard, whisking constantly. Raise the heat to medium and continue to cook, stirring, to allow the flavors to blend, about 5 minutes; be careful not to let the mixture boil. Add in the cheese and cook, stirring, until the cheese has just melted, 2-3 minutes.

Remove from the heat and puree with an immersion blender or puree in batches in a regular blender. Reheat just until steaming. Ladle into warmed bowls, garnish with the crispy shallots and serve at once. Serves 4-6.