cookies and cream peanut butter

Y'all know how much I love Oreos.
I can't resist them.
I can eat them by the row.
So, I saw this recipe and had to try it.
Super easy and perfect for an afternoon snack :)

Cookies and Cream Peanut Butter
Makes about 2 1/2 cups.
From Picky Palate!
10 whole Oreo Cookies
2 cups creamy peanut butter
1 cup white chocolate chips
2 tablespoons creamy peanut butter

Crush Oreos into small pieces and place into a large bowl.

Add the two cups peanut butter.

Place white chips and 2 tablespoons peanut butter into a double boiler (or a glass bowl sitting on top of a simmering saucepan of water) and stir until melted.

Add to bowl of Oreos and peanut butter.

Stir just a little so you have a bit of swirls of chocolate throughout.

Place peanut butter into a jar or eat from the bowl or eat with an English muffin or on a graham cracker or.... :)

mustard roasted fingerlings

I'm a real sucker for these little babies.
I love miniature anything.
And these potatoes are no exception.
So, in the spirit of embracing Autumn, let's roast some cutie-patootie potatoes and toss them with a light mustard sauce.
Doesn't that sound like Fall to you?

Mustard Roasted Fingerlings
Adapted from joy the baker
Serves 4.
3 pounds new potatoes

1 medium yellow onion, sliced (don't leave this out!  It gets all sweet and caramel-y in the oven...yum.)

1/2 cup whole grain dijon mustard

3 tablespoons olive oil

2 tablespoons unsalted butter, melted

2 cloves garlic, minced

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon kosher salt

Ground black pepper to taste

Place a rack in the center of the oven and preheat to 425*.  Line two baking sheets with foil or parchment paper, and spray with non-stick cooking spray.  Set aside.

Scrub and quarter new potatoes.  Try to get them all about the same size.  Place in a large bowl.  Toss in sliced onions.

In a small bowl, whisk together mustard, olive oil, melted butter, garlic, lemon juice, zest, and salt.  Pour mustard mixture over potatoes and onions.  Toss until potatoes are coated.  Divide the coated potatoes between the two baking sheets.  Sprinkle with black pepper.  

Bake for 20 minutes.  Remove from the oven and toss.  Return to the oven and bake for another 25 minutes, or until the potatoes are browned and cooked through.  Remove from the oven, serve warm, and enjoy!  

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salted brown butter honey spread

So.
This is my new favorite thing.
Ever.
Just miiiiight have added like 15 pounds to my thighs.
And over some warm homemade bread?
Heavens.

And I recommend doubling it at least so you can always have some in the fridge.

Salted and Honeyed Brown Butter Spread
From Smitten Kitchen.
1 stick unsalted butter, divided
1-2 tablespoons honey (I use the full 2 and make sure and use a good quality)
Few pinches good flaky sea salt

In a small saucepan, melt half the butter over medium heat.  Once melted, reduce heat to medium-low.  The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.  Stir frequently, scraping up any bits from the bottom.  Remove from heat and cool to room temp.  While it's cooling, take the other half of the butter and let it soften slightly.
Whip the softened butter with an electric mixer until light and fluffy.  Slowly drizzle in the cooled browned butter.  Whip in the honey and sea salt until combined.
Slather all over warm bread and put the rest in the fridge to firm up.
Enjoy!

barbeque chicken pizza

So, summer is ending.
No more watermelon.
No more mojitos.
No more grilled pizza.

Well.
Unless you can convince your husband to go outside and grill in the snow.

But, let's have one last hurrah, eh?
And nothing like barbeque to remind us of summers past.

You can use leftover bbq chicken, shredded, or just cook one breast, as shown below.

*Okay, want to know something real funny?  I totally thought that we grilled this pizza for the blog pics.
We didn't.
We usually do, I pinky swear.
The recipe written below is for the oven but you can certainly grill it....for better results, honestly.*

Barbeque Chicken Pizza
Serves 4 or 8 or so as appetizer portions for a party!
1 pizza crust dough, store-bought, homemade, or from your favorite pizzeria
1 boneless, skinless chicken breast
1/2 cup of your favorite barbecue sauce
Olive oil
Kosher salt
1/2 - 1 pound, fresh mozzarella, sliced thinly (depending on how much you like your pizza loaded with)
1/2 red onion, sliced very thinly
Chopped cilantro (optional....I use it usually but I totally forgot it this time)

Preheat oven to 375*.
Salt the chicken breast on both sides, then place in an ovenproof dish. Pour the barbeque sauce over the breast and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

Increase oven temperature to 500*.
Roll/stretch out the pizza crust. Lay it on a baking pan, drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.

Drizzle a couple of tablespoons of extra barbeque sauce on the crust and spread evenly. Top sauce with the sliced mozzarella. Sprinkle on the diced chicken and thinly sliced red onion.

Chop the rest of the onion into a dice and mix into some homemade guacamole.
Eat.
Resume cooking.

Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from the oven and top with plenty of chopped cilantro, if you want.  Enjoy while piping hot!!

gruyere and parmesan souffle

Souffles intimidating?
Not anymore!

This is literally foolproof.
I've made it with the recommended gruyere and parmesan.
I've made it with sharp white cheddar.
I've made it without parmesan.
I've made it with fontina.

I've made it with room temperature eggs.
I've made it with cold eggs.

I've made it with more salt.
I've made it with less salt.
I've made it with double the cayenne.

I've made it in the proper 10 cup souffle dish.

I've made it in 8 small ramekins.
See?

Okay, I think we get it.
It's foolproof.

Just try it.
It's super easy....just get all the steps laid out before so you can move smoothly through the recipe.
It's perfect for a dinner party or wedding shower brunch or tea with the ladies.
(Just get it to the table quickly...you'll have about 45 seconds before it starts to fall!)
You can even make it in advance, just shy of baking and freeze it!
Perfect!


Gruyere and Parmesan Souffle
Serves 4-6.
Bon Appetit!

• Grated Parmesan cheese
• 1/2 stick butter
• 5 tablespoons flour
• Pinch of cayenne pepper
• Pinch of ground nutmeg
• 1 1/4 cups whole milk
• 1/4 cup dry white wine
• 6 large egg yolks
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyere cheese (about 6 ounces)
• 1/4 cup finely grated Parmesan cheese

• 8 large egg whites

Position rack in center of oven and preheat to 400*. Generously butter one 10-cup souffle dish or six 1 1/4-cup souffle dishes or eight 1 cup ramekins.  Sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes or 1 cup ramekins, place all on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyere cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish(es). Sprinkle with remaining 2 tablespoons Gruyere cheese.

Reduce heat to 375* and place souffle in oven. Bake souffle until puffed, golden and gently set in center, about 40 minutes for large souffle (or 25 minutes for small souffles). Using oven mitts, transfer souffle to platter and serve immediately. Enjoy!

gd likes

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good olive oil

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