PB Sandwich Cookies (with Honey-Cinnamon Filling)

PB Sandwich Cookies2

I can’t think back to a time when there hasn’t been a big jar of chunky peanut butter in one of my cabinets or pantry. I’m crazy about the stuff.

I’m not hugely picky on the brand; Jif, Skippy and Peter Pan have ALL passed the test of my tastebuds–just so long as there’s some there whenever I want it. Even when I went through a ‘health nut’ phase, do you think I turned my back on peanut butter? Tuh. I just spend the extra buck or two and bought the natural chunky pb without the extra hydrogenated oils that you have to stir every once in a while. Wasn’t that much of a difference in taste (albeit it a little less sweet) and it did the trick until I finally caved & went back to the really good stuff. I was NOT going to live my life without peanut butter. No way, no how.

PB Sandwich Cookies1

Can I let you guys in on a little secret?

I never could, and still haven’t grown to like peanut butter and jelly as a combination on a sandwich. Who *needs* jelly when you could just slather more peanut butter on two slices of toasted bread? Jelly can take a hike so far as I’m concerned.

Just shut up, pass me the Skippy Chunky and a spoon, and no one will get hurt.

PB Sandwich Cookies5

Apart from just loving the stuff all on it’s own, I remember that I went through a phase as a kid when I was ka-razy about peanut butter cookies–especially the Nutter Butter sandwiches. I just wanted them all the time. I craved them: ALL.THE.TIME.

You know how when you went to the grocery store with your mom and if you were good (or if she was in a good mood and there was a little extra money) she’d let you pick something out to get? For a while, the ‘thing’ that I would always pick out were Nutter Butters.

At the time it didn’t matter because I had the metabolism of an Olympic athlete, but looking back (now that I definitely do not), I can admit that it was embarrassing how many I could put away.

PB Sandwich Cookies4

However. These are not Nutter Butters.

They are…dare I say it? Yeah, I will.

They’re better than Nutter Butters. Got your attention yet? Good.

PB Sandwich Cookies6

I decided to make these on a random whim, since #1, I felt like baking, #2, I had all the ingredients in the house at the time and #3, I was feeling guilty for not using my America’s Test Kitchen cookbook more often and this was in it. It’s a fabulous recipe that’s fairly easy to put together, and with my personal modifications, it just tasted even better.

I swapped out the recommended regular dry roasted peanuts for honey roasted ones that are lightly coated in sugar. I prefer the taste of honey roasteds, and I also think the ‘roasted’ flavor just comes out stronger in them for some reason. The cookies themselves remind me of the peanut butter cookies that can often be found in the bakery sections on cookie platters sold in Sam’s Club or Costco. They’re soft and chewy with the perfect contrast of texture from the crunch of the honey roasted peanuts that are chopped inside the dough.

PB Sandwich Cookies7

The filling was another modification. Whereas Nutter Butter cookies are just filled with a stiff peanut butter frosting, the filling in these cookies is smoother in texture. Second, the combination of peanut butter, honey and cinnamon makes it so that the overall sandwich isn’t too ‘one-note’ in flavor. Spoiler alert: it works. Really well.

I don’t know if there are words that can adequately describe what this tastes like when it’s warmed up in the microwave. You know, where the cookies are just on the verge of falling apart from softness of the crumb, and the filling is gooey and sticky so that the whole thing just kinda melts together in your mouth and–

Yeah, let me just stop now.

My twin sister pronounced these as some of “the best PB cookies” she’s ever had, and I really can’t say that she’s too far off on that assesment.

Guess that means I’ve got Nutter Butters beat, huh? Rah rah sis boom bah.

Linking up this post to Fiesta Friday #156.

*********************************************************************

PB Sandwich Cookies (with Honey-Cinnamon Filling)

Recipe Adapted from The Complete America’s Test Kitchen TV Show Cookbook

Print

Ingredients

For the Cookies:

  • 1 1/4 cups (6 1/4 ounces) honey roasted peanuts, roughly chopped
  • 3/4 cup (3 3/4 ounces) all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter,melted
  • 1/2 cup creamy peanut butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup packed (3 1/2 ounces) light brown sugar
  • 3 tablespoons whole milk
  • 1 large egg

For the Filling

  • 3/4 cup creamy peanut butter
  • 1 cup confectioner’s sugar
  • 5 tablespoons honey
  • 1/2 tsp ground cinnamon

Directions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Pulse peanuts in food processor until finely chopped, about 8 pulses.

Whisk flour, baking soda, and salt together in bowl. Whisk melted butter, peanut butter, granulated sugar, brown sugar, milk and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed.

Using a tablespoon measure, place 12 mounds, evenly spaced on each prepared baking sheet. Using dampened hand, flatten mounds until about 2 inches in diameter.

Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.

For the Filling:

Microwave peanut butter until melted and warm, about 40 seconds. Stir honey and ground cinnamon into the warm peanut butter before using a rubber spatula to stir in the confectioner’s sugar.

Place 24 cookies upside down on counter. Place 1 level tablespoon of warm filling in the center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored at room temp for up to 3 days.

   

Honey Roasted Peanut Popcorn Balls

Honey Roasted Peanut Popcorn Balls2

Welcome to Day 2 of the 12 Days of Christmas Series on Cooking is My Sport! Just in case you missed the first post yesterday, I’ll include a complete list of the recipes at the end of each post as we go through all of the days.

Let’s talk about Christmas popcorn tins. You all know which ones I’m talking about; the metal tins with the fancy, or sometimes wonky designs on the outside and three flavors of popcorn on the inside. Yeah, those. I’ve got mixed feelings about the Christmas popcorn tins. When I was young I really dug them, but in retrospect I kinda chalk that up to being a young, growing girl with a rabbit fast metabolism that could eat just about any Christmas treat without complaining. Now, eh…I’m not much of a fan. But for the sake of conversation, I’ll give my own rating of each of the flavors:

Honey Roasted Peanut Popcorn Balls1

The caramel corn is the obvious star of the three for me; there’s very little that caramelized sugar cannot make taste good, and the combination of the sweet with the saltiness of the popcorn is a pretty solid combination. Caramel corn for the win- 8/10

The regular butter popcorn is…well, regular butter popcorn. If the popcorn you’re buying is still relatively fresh (meaning it didn’t come from a dollar or low-budget store), then it’ll taste pretty decent. I gotta say though, I rarely get a strong butter flavor from it. It’s something for you to eat when you get the munchies, but not much else- 5/10

Honey Roasted Peanut Popcorn Balls4

The loser of the Christmas popcorn tins is the cheese flavored popcorn- no question. Whenever someone gave us a tin for a gift when we were growing up, none of us would touch the stuff. It just stayed there, untouched while the caramel corn and butter popcorn would get eaten. I don’t even know where to start with what’s wrong with the cheese popcorn: for one, the cheese coating just tastes so artificial and processed. Number two, it sticks and coats on your hands and turns them orange (blegh, yucky fingers). Three, there’s just something about the cheese coating that makes the popcorn taste stale to me. I’ll pass on the cheese popcorn every time, thank you- 2/10

Honey Roasted Peanut Popcorn Balls3

Before I even started baking for the Christmas series on the blog, I knew I wanted to make popcorn balls. They’re easy, they make GREAT gifts for friends and co-workers at Christmas parties, you can poke holes through them and hang them on a tree for decoration, and there are so many different flavor combinations that you can use when putting them together. I did two flavors this year, and this was one of them.

Think about a sweetened honey roasted peanut; now think about the saltiness of that peanut meeting and melting with a sticky caramel coating. That’s what these are. Salty, sweet balls of goodness. Think it can’t get better than that? Think again- the stickiness of the coating is tempered by the crunchy outer layer of sesame seeds that the balls get rolled in after they’re molded. So friggin good. I literally had to stop myself after taking an undisclosed amount of bites. They’re kryptonite powerful. So you should get in your kitchen and make some, stat.

Thanks for following our series, and once again: if you’re late to party then feel free to check out the complete list of recipe links for this year’s 12 Days of Christmas below!

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

***********************************************************************

Honey Roasted Peanut Popcorn Balls


Recipe Adapted from Food Network Magazine

Print

Ingredients

  • 12 cups freshly popped popcorn (preferably made over the stove)
  • 1/4 cup honey
  • 2 tbsp. butter, plus 2-3 extra tbsp. for buttering your hands
  • 1/4 cup creamy peanut butter
  • 1/2 cup confectioner’s sugar
  • 1 tbsp. water
  • 1 cup honey roasted peanuts, roughly chopped
  • Toasted sesame seeds, for rolling (about 3/4 cup)

 Directions

1. Bring honey, butter, peanut butter, confectioners’ sugar and water to a boil in a large pot over medium heat, stirring.

2. Remove from the heat; using a rubber spatula, stir in popcorn and 1 cup chopped salted mixed nuts until coated.

3. Butter your hands, then shape into balls and roll in toasted sesame seeds, working quickly before balls cool off. Place finished balls on parchment paper lined baking racks to set.

Peanut Butter M and M Cookies (Guest Post)

XL PB Cookies3

Hey guys! I don’t have a lot of time at the moment, but I still wanted to try and get up a post today- particularly because I wanted to make sure you all had a chance to see and cook this recipe.  Cause it’s crazy good.

My friend Prudy from Butter, Basil and Breadcrumbs has begun a new Monday series on her blog called Just Another Cookie Monday, where she features guest posts of various cookie recipes. I was lucky enough to be the first blogger featured in the series with this awesome recipe for HUGE peanut butter cookies that are really some of the best I’ve ever had. If you’re a fan of peanut butter cookies (and seriously, who ISN’T?) then you should head on over to her blog and check out my guest post there:

Peanut Butter M & M Cookies

*********************************************************

 

 

Thai Marinated Chicken Skewers

Thai Chicken Skewers1

So I know I’ve mentioned before in my Shepherd’s Pie post that I would never, ever, ever EVER think about going to Culinary School or setting out to be some kind of professional chef in a restaurant. This is definitely still the case. I haven’t changed my mind. It’s not gonna happen.

Having said that, I am willing to say that I wouldn’t completely rule out having some kind of career role that has to do with food. In fact, I think I can visualize the perfect culinary career for me.

If there are any people reading this that work in the food industry and are looking to hire someone to do these duties, feel free to look over my conditions and shout me a holler if it sounds like a good fit.

Thai Chicken Skewers4

My ideal work space is a high rise studio loft in NYC with tall windows and high ceilings- this’ll give me plenty of ventilation and natural light.

I’m gonna need a Kenmore fully furnished kitchen with the latest appliances- and I mean the WORKS; two to three double wall ovens with advanced temperature control, one convection oven, both a flat top and standard grill, two French door refrigerators, a chest freezer, 3 Kenmore Elite dishwashers (because I hate washing dishes), 2 standing mixers, 2 food processors, a hand blender, 2 slow cookers, one deep fryer, and one panini press.

I need the pantry that comes on Master Chef or Iron Chef America- just to make sure I’ve got the ‘essentials’.

While they’re at it, Kenmore could also go ahead and furnish the cookware and dishes too- (just call it for promotional purposes).

And counter space. Lots and lots of counter space. If you could see what I’m working with in our apartment right now, you would definitely understand the desperation behind that request.

Thai Chicken Skewers3

I know, I know. All of that sounds really demanding. But it really wouldn’t go to waste, I swear. See, in my dream culinary job, I would go into work in this space every single day putting every single one of these tools to good use in simply recipe writing, testing and perfecting.

You’re scared of baking, and you need someone to bake a cake for your kid’s birthday? Tell me what they like, and I’ll make it for you.

You want someone to give a review of a cookbook? Send it over to me and I will make every single recipe and give my rating.

Are you a really bad cook and engaged to marry someone who’s used to good homemade eating? We’ll go over some of their favorite foods and I’ll teach you how to make them so that you guys don’t have to starve or order take out after you say ‘I do’.

I could also envision a community service aspect of that job where I would link up with the local homeless shelters or churches and organize a weekly night  where I can serve all the food I spent my ‘workday’ making to a number of people down on their luck who are in need of a good home cooked meal.

So yeah, that’s my dream job: a life where all I do is is cook simple, comfort food all day long, then give the food away to other people. And get paid to do it. That would be the life.

Thai Chicken Skewers2

Hey, it’s another chicken kabobs recipe. And I STILL chose not to make it on the grill like I was ‘supposed’ to. How about them apples.

As yummy as the Sambal Chicken Skewers I made a little while ago were, my family said that they thought these tasted even better. I think it’s the spices in the marinade that does it: I’m just a huge fan of curry powder and all of it’s subtle sweetness with just enough bite to pack a punch. In fact, I love it so much that I don’t even care that I have to scrub and scrub my counter tops super hard to get those dark yellow stains out when I accidentally spill some. And that’s saying something.

Don’t skip on making this peanut sauce. It’s just too good to miss out on. Plus, what else are you going to use to drizzle over the chicken and rice you’re going to eat this with? Nothing, that’s what. You can’t make Thai chicken without a peanut sauce. That’s just not the way the world works.

Whoa, I just remembered it was Fiesta Friday #41. Good thing I’ve got something to bring and share with all of you, huh? Thanks to Angie@TheNoviceGardener for hosting, and especially to Nancy @Feasting With Friends and  Loretta @Safari of the Mind for co-hosting. See you at the party!

 

fiesta-friday-badge-button-click-to-join1

 

*************************************************************

Thai Marinated Chicken Skewers


Recipe Adapted from Cooking Channel

Ingredients

  • 3 pounds skinless, boneless chicken breasts, cut into 1- inch cubes
  • 24 wooden skewers, soaked overnight in water

For the Marinade

  • 1/4 cup soy sauce
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • 1 teaspoon finely minced fresh ginger
  • 1/2 teaspoon ground cardamom

Peanut Coconut Sauce

  • One 13.5-ounce can coconut milk
  • 1/4 cup creamy peanut butter
  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons red curry paste

Directions

1. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl.

2. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well.

3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

4. Preheat oven to 350 degrees. Lay a piece of aluminum foil or parchment paper on 2 half sheet pans and place a baking rack on top of each. Spray racks with non-stick cooking spray.

5. Thread 4-5 pieces of chicken one each skewer, and arrange on top of baking racks. Bake in oven for 25-30 minutes, until chicken reaches inner temperature of  165 degrees.

6. While chicken is baking, prepare peanut sauce: Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.

7. When chicken is done, brush finished sauce over chicken cubes, and serve.

Vanilla Almond Butter Bars

Pic 1

One of the best things about loving to cook is the desire I have to try new types of food. This wasn’t always the case for me, in fact when I was young, I was a pretty finicky eater. I had a specific list of foods that I knew that I liked, and it was pretty much all I was interested in eating.

Now that I cook for fun, I’m usually always up for trying new foods and new ingredients. The upside to this obvious, but the ‘negative’ part to it gets a little bit more complicated. See, when I find a new food that I like, I usually get somewhat addicted to it to the point where I feel like I HAVE to have it in a regular rotation for a while-especially when it’s something that isn’t too complicated to make.

Pic 3

This year alone I’ve had a HUGE variety of ‘food phases.’ Heck, I’m still in some of them: buffalo wing hummus (which I could make by throwing the ingredients in the food processor),  oven roasted veggies, chicken schwarma wraps, Kashi Go Lean Crunch cereal smothered in vanilla yogurt, bananas and peanut butter on toast, Shiritaki Noodle & Zucchini Lo Mein. I’m telling you guys, my cravings have no shame.

One of the cravings that has always stuck with me is the craving to have something sweet right after I’ve finished dinner. It doesn’t have to be something ‘too’ sweet or decadent like cake or candy or ice cream (not that those things aren’t ALL wonderful). I just want something that’s sweet enough to balance out the savory flavors from dinner, but still light enough to not be too heavy or put me in a food coma ( because I usually try to save those for the Holidays).

Pic 4

I’d always been a fan of raw almonds, but before I started reading food blogs and cookbooks, I didn’t even know there was such a thing as almond butter. But since there seemed to be a lot of people that were fans of it, I decided to take the plunge and buy some for myself.

And I was hooked. That first jar of Maranatha started an obsession with almond butter that I have yet to get over (and honestly hope that I never do). Don’t get me wrong, I’ll always love my peanut butter (after all, it is EXTREMELY cheaper), but I find that almond butter’s flavor isn’t as assertive as peanut butter’s is, and sometimes when it comes to flavors, less is more.

I’ve heard of and seen lots of recipes for no-bake bars that feature peanut butter in them (I’ve tried some, and they’re great), but not so much for almond butter. This recipe’s my little contribution/homage to almond butter. It satisfies the sweet tooth craving I get after dinner without making me feel too full. I’m sure that I’ll be stuck in a phase where I have to eat one at least every day for the next month or two. Another plus side to it is that the ingredients are actually pretty healthy so far as sweets go. Make sure you don’t leave out the vanilla extract guys, it adds something really special to the flavor of the almond butter- plus I love vanilla flavored ANYTHING, so I’ll look for excuse to throw it in a recipe if I think it’ll work…and it did. Rather nicely, I think.  I used Honey Bunches of Oats cereal with the Quick Oats to give the bars some varying textures, but if there’s another cereal that you prefer, feel free to use it. The bars are pretty versatile and ridiculously easy to make. Seriously, I think they take less than 10 minutes to put together, and a few hours to harden. So that means you literally have NO excuse not to make them. Right? Of course right.

FEED(ME) BACK: What’s your favorite thing to eat when you have a sweet tooth?

********************************************************************

Vanilla Almond Butter Bars

Yield: 16 Bars

CLICK HERE FOR PRINTABLE RECIPE

Ingredients

  • 1 cup creamy or chunky almond butter
  • 1 cup of honey
  • 2 cups of whole grain oats (either quick or rolled will work fine)
  • 1 cup Honey Bunches of Oats with Vanilla Clusters cereal, or Honey Bunches of Oats with Cinnamon Bunches cereal, slightly crushed
  • 1 tablespoon vanilla extract

Directions

1. Combine almond butter and honey in a 2 qt saucepan and place over medium heat. Allow to simmer until almond butter has completely liquefied and blended together with the honey. Remove from heat.

2. Stir in vanilla extract.

3. Fold the oats and cereal into the almond butter and honey mixture until evenly combined.

4. Use a rubber spatula to press the mixture into an 8” square cake pan or baking dish, making sure to spread mixture into an even layer.

5. Cover pan with plastic wrap or aluminum foil and refrigerate overnight, or at least for one hour.

6. Cut into squares.