Peanut butter chocolate chip cookies are my family’s favorite kind of cookie. But, if you are like us, when you bake a batch of cookies, well, you eat a batch of cookies. It is a shame to waste them, they are so good. I’m a sucker for the dough myself.
I thought about freezing a couple of big balls of dough, then my efficient husband suggested slicing them into cookie sized pieces and freezing them. Yesterday as I was making the dough I remembered that I have four ice cube trays that I bought for freezing baby food that I now use it for my pesto sauce. I filled all four trays with some dough, froze them and then popped the dough out into a freezer bag with the baking directions written on it.
When we want a few cookies I can just pull out however many we want, let them thaw, roll them in the sugar and bake them. Now there won’t be any of those huge piles of cookies out on the counter tempting me…
Peanut Butter Chocolate Chip Cookies
2 ½ cups flour (a combo of white and whole wheat flour is good)
1 ½ tsp baking soda
½ tsp salt
1 cup unsalted butter (room temp)
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 tsp vanilla
1 package milk chocolate chips
Preheat oven to 375 degrees.
Mix flour, baking soda and salt in a bowl.
In mixer beat butter for 30 seconds, add peanut butter and both sugars; beat for two minutes. Add eggs and vanilla, beat well. Slowly add flour mixture; beat to combine. Add chocolate chips and mix again.
Roll dough in balls and then roll in granulated sugar.
Bake 8-10 minutes.
Note: Good with a mixture of all-purpose (1 ½ C) and whole wheat flour (1 C) and a mixture of chocolate and semi-sweet chocolate chips.
Today was one of those perfect fall days that I absolutely love! I decided to make a pot of my favorite soup. My family has made this soup since I was a little kid. We used to buy the beans in a mix and just follow the directions on the package. Then, my sister and I realized that we could make our own bean mix (for less money) to use with the recipe and we have tweaked it to perfection. Well, I think it’s perfection.
If you plan on being home all day and it’s foggy and cool outside, it is the perfect time to make this soup. It also makes a huge pot so there is plenty for the next day, when it tastes even better!
Oh, and Danny calls it Sweet Girl’s Bean Soup because, well, I make it and he calls me “Sweet Girl”…
2¼ cups mixed beans
3 quarts water
1 ham hock (I also sometimes use a ham bone from a spiral ham)
1 bay leaf
1 tsp thyme
1 tsp oregano
1 tbsp parsley
1/4 tsp pepper
3 stalks celery
2 cloves minced garlic
16 oz stewed tomatoes
1 medium onion, diced
2 chicken breasts, diced
1 lb. summer sausage, diced
½ cup red wine
1) Wash and pick over beans thoroughly, drain. Add 3 quarts water, ham hock, and spices. Simmer, covered 2-1/2 to 3 hours.
2) Add undrained tomatoes, onion, celery, and garlic. Simmer 1-1/2 hours until thickened.
3) Remove rind from ham and cut up ham pieces. Add sausage, chicken, ham, and wine. Simmer at least 30-45 minutes.
The grocery store that I go to has a really nice bulk section so I usually just get a bunch of different kinds of dry beans and mix them together, but the following is a rough recipe for what I mix up and keep in a big container in the pantry:
Sweet Girl’s Bean Soup Mix
• 1lb dried navy beans
• 1lb dried pinto beans
• 1lb dried Great Northern beans
• 1lb split peas
• 1lb yellow split peas
• 1lb dried black-eyed peas
• 1lb lentils
• 1lb dried baby lima beans
• 1lb dried lima beans
• 1lb dried red beans
My husband’s words were “wow, Sweetie, you were adventurous in the kitchen…”
No Claire, you don’t need to stop reading:)
I made an Indian-spiced chicken with a yogurt sauce, basmati rice and naan.
Grace and I watched this video on youtube and learned how to make naan and then we did just that!
Mixing the dry ingredients
Kneading the dough
Rolling out the naan
It was fun and Grace loves to have fun in the kitchen.