Peanut Butter Banana Chocolate Chip Cookies

These cookies...are incredible. And incredibly soft. And contain an incredible combination - peanut butter + bananas + chocolate.

Oh man.

Peanut Butter Banana Chocolate Chip Cookies
(Recipe from How Sweet It Is)

1 cup + 1 tablespoon all purpose flour
1 cup + 1 teaspoon whole wheat pastry flour (or you can just do all all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 ripe medium bananas, mashed
1 1/4 cups milk chocolate chips

Preheat oven to 325 degrees.

Prepare the butter and the peanut butter by measuring them melting them in the microwave - so that you can get it in the fridge and cooling.

Mix the flours, baking soda and salt in a bowl and set aside. In another large bowl, whisk together cooled butter and cooled peanut butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined - mixture will not be smooth. Gradually add in the dry ingredients and fold in chocolate chips.

Using an ice cream scoop, shape the dough into the size of a golfball and place on nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until the edges are golden and the middles are puffy - do not overbake! Let cool and then eat!!! 

They will stay very soft because of the banana - even after a couple of days. 

We made our cookie into ice cream sandwiches - they were amazing!!!

Lentil Quinoa Salad

To go along with our Hearty Whole Grain Basil Bread and Brown Butter Parmesan Chicken Penne we made a lentil quinoa salad.

Lime zest in the dressing gave the vinaigrette a bold flavor along with the fresh cilantro. It was a delicious, refreshing, summer salad!

Lentil Quinoa Salad
(Recipe from foodnetwork.com)
Serves 4

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 tsp. Dijon mustgrard
2 Tbsp. red wine vinegar
1/4 cup vegetable oil
1/4 tsp. garlic powder
1 lime, zested
Salt and freshly ground black pepper
2 green onions, chopped
1/4 cup. chopped fresh cilantro leaves

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water unitl the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt and paper - to taste.

To assemble the salad: in a medium salad bowl, mix the quinoa, lentils, green oninos and cilantro. Top the salad with the dressing, toss to coat and serve. (If you have the time, let is sit - mixed together - in the fridge for 30 minutes so that the lentils and quinoa absorb the dressing).

Brown Butter Parmesan Chicken Penne

Knowing the star of our meal would be the Hearty Whole Grain Basil Bread, my uncle and I searched for a simple, but still flavorful pasta that would be a perfect compliment to our bread! And we found it!

With caramelized onions, mushrooms, paprika flavored chicken, parmesan, and a brown butter sauce - this pasta is now one of my top favorites! 

Brown Butter Parmesan Chicken Penne

Serves 6

1.5-2 pounds boneless, skinless chicken breasts, cut into pieces

1 tsp. salt

1 tsp. pepper

1/2 tsp. smoked paprika

1 1/2 Tbsp. canola oil

6 Tbsp. unsalted butter

1 medium sweet onion, sliced

1 cup sliced mushrooms

4 garlic cloves, minced or pressed

3/4 cup dry white wine

1/2 pound whole wheat pasta (penne or linguine)

2/3 cup freshly grated parmesan cheese + more for topping

fresh chopped parsley for topping

Heat a large skillet over medium-high heat and add canola oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. 

Turn heat down low and add 1/2 tablespooon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized - about 15 minutes. 

While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons or butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. (We never got the brown bits but we were afraid we were going to burn the butter if we went any longer - it was still really good!) After removing from the heat, whisk for about 30 seconds more just to make sure the bits don't burn. Set aside. At this time, also prepare the water for the pasta and cook according to the directions.

 After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms. Cook for 5-6 minutes until juicy and caramelized. Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter (make sure you get the brown bits!) over top, tossing to coat a few more times. Top with additional cheese and chopped parsley!

Hearty Whole Grain Basil Bread

My uncle and I were scrolling through my pinterest food page, looking for something to make for dinner the following night. We saw this bread and knew immediately we had to make it! So we built our whole meal around it (brown butter chicken penne and a lentil quinoa salad) and boy was it amazing! 

If making bread intimidates you - just follow the directions carefully and I promise it will turn out great! It really isn't that hard, you just need to have patience and a free afternoon!

Hearty Whole Grain Basil Bread

(Recipe adapted from The Diva Dish)

Makes 6 Loaves

Two 1/4 oz. envelopes active dry yeast

2 1/4 cups warm water

2 tsp. honey

3 Tbsp. 100% pure maple syrup

4 Tbsp. unsalted butter (melted)

3 cups whole wheat pastry flour

1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour - which is what we did)

2 cups unbleached all purpose flour

4 tsp. coarse salt (we used sea salt)

1 cup fresh chopped basil (large chunks)

1/3 cup millit (you can find it at whole foods in the bulk section)

1/2 cup rolled oats

1/4 cup flax seeds (if you don't have them on hand, buy them in the bulk section so you don't have to buy the big package)

1 Tbsp. chia seeds (again - do it bulk)

1/4 cup sesame seeds

1 egg white

1. Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy. 

2. In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. 

3. Add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.

 

4. Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.

5. On a floured surface kneed dough for about 5 minutes until a smooth ball forms,like so:

Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours)

6. When dough has risen, punch it in down, knead a little more and then divide dough into 6 balls. Place on cookie sheet fitted with a cooking mat. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours.

7. Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.

8. Brush with more butter straight out of the oven and enjoy the delicious smells wafting through your house!

 Let them cool... seriously, you'll burn your hand and your tongue if you are as impatient as I was!!! 

Summertime Salad

After cleaning out our pantry the other day, I found several ingredients that I didn't know we had, but will definitely be using in the near future!

On the simpler side, I found some cranberries, sunflower seeds and almonds and thought it would make for a yummy summer salad!

Summertime Salad

2 handfuls of mixed greens

1/2 apple, chopped

cranberries

almonds

sunflower seeds

Feta

Poppyseed dressing (I used a storebought)

Mix it all together - use as much of the toppings as you like!

Lemonade Cake

I know you're saying, "what?! lemonade in a cake?!" 

Yeah. I did too. So I made it. And woah. Woah. WOAH. 

Lemonade Cake

Cake:

1 1/3 cups granulated sugar

6 Tbsp. butter, softened

1 Tbsp. grated lemon rind

3 Tbsp. thawed lemonade concentrate

2 tsp. vanilla extract

2 large eggs

2 large egg whites

2 cups all purpose flour

1 tsp. baking powder

1/2 teaspoon baking soda

1 1/4 cups fat-free buttermilk

Cooking spray

Frosting:

2 Tbsp. butter, softened 

2 tsp. grated lemon rind

2 tsp. thawed lemonade concentrate

1/2 tsp. vanilla extract

8 oz. 1/3-less-fat cream cheese

3 1/2 cups powdered sugar

Serve with raspberries and yogurt ice cream

Preheat oven to 350 degrees.

To prepare cake, place sugar, butter, lemon rind, lemonade concentrate and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at at time, beating well after each addition. Combine flour, baking powder, salt and baking soda; stir well with a whisk. Add flour mixture; beat well after each addition. 

Using wax paper, trace two circles of the bottom of a round 9-inch cake pan and cut out. Place into the bottom of the pan and it will really help the cake to come out cleanly after it is baked. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 20 minutes or until tooth pick inserted in center comes out clean. Cool in pans for 10 minutes on a wire rack, remove from pans. Cool completely on a wire rack and remove wax paper from bottom once cooled. 

To prepare frosting, place 2 tablespoons butter, lemon rind, lemonade concentrate, vanilla extract and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour. 

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator. 

Grilled Peach Salad with Mozzarella and Arugula

This is probably the best salad I have ever had.


Seriously.


Make it. And comment and tell me if you think I'm wrong.

Grilled Peach Salad with Mozzarella and Arugula

Serves 6

(Recipe from Farmhouse Table)

6 peaches, cut in half and pitted

Salt

3-4 large handfuls arugula, washed and dried

1 small red onion, slivered (We just used 1/2)

5 oz. buffalo mozarella or other fresh mozzarella, torn into bite-size pieces 

4 Tbs. white balsamic vinegar

2 tsp. honey

2 tsp. dijon or whole grain mustard

2 Tbs. minced chives

1/3 C olive oil

2 Tbs. creme fraiche or 1 Tbs. heavy cream

1/2 cup pecans

Coarse sea salt to sprinkle on top

1. There are two ways you can grill the peaches. One way is to do it on a barbecque, the other way - use a George Foreman or something similar if you have one. We used a George Foreman because it was raining outside and we didn't want to be cold and wet. However, if you do use a grill, light a fire in grill and let it burn down to medium hot - or turn on the george foreman :D. 

Lighly salt the cut sides of the peaches and drizzle very lightly with olive oil and place cut side down on the grill. 

When the peaches are charred and just beginning to soften, remove, place on a platter and set aside. 

Make the dressing: place vinegar, honey, mustard and chives in a small bowl. While whisking constantly, slowly drizzle in olive oil until emulsified. Whisk in the creme faiche or cream. 

Toss arugula, onion and pecans with vinaigrette and place on serving platter or bowl.

Nestle peaches and mozzarela amongst greens and drizzle with a little more dressing. Sprinkle with coarse sea salt and serve.

Perfect Pizza Sauce

Check out my previous post for homemade calzones! We made our own pizza sauce and it was delicious! I highly recommend making your own pizza sauce next time you make pizza!

Perfect Pizza Sauce

(Recipe from Life's Ambrosia)

1 (14.5 oz.) can tomato sauce

2 Tbsp. tomato paste

1 garlic clove, finely minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4-1/2 tsp. crushed red pepper, depending on how much spice you like

1/4 tsp. salt

1/4 tsp. cayenne pepper

1/8 tsp. sugar

1/8 tsp. allspice

Combine all ingredients in a small saucepan. Cook over medium heat until it starts to bubble slightly, about five minutes. Reduce heat and let simmer for 15-20 minutes. Done!

Braided Calzones

The other night we had a bunch of family in town and so my uncle and I made calzones! It was a fun way to make a classic meal but be able to customize it for each family member! 

We used homemade pizza dough and a homemade pizza sauce and they were both fantastic! 

Here is the recipe for the dough... I'll post our pizza sauce in the next post!
And don't worry about how complicated it looks to braid them like this! I'm including step by step pictures and I promise it really isn't all that hard!

Braided Calzones

Calzone Dough

(Recipe Adapted from Allrecipes.com and Amy's Cafe)

Makes four personal-size calzones or one large calzone.

1 C lukewarm water

1 pkg. active dry yeast

1 tsp. salt

1/2 tsp. sugar

1 tsp. dry milk powder

3 C bread flour

3 Tbsp. olive oil (aprox.) plus more for drizzle

1 egg (beaten)

2 tsp. water

In the bowl of a stand mixer, combine the water, yeast, salt and sugar and stir to combine. Set aside for 15 minutes and then stir in (with dough hook attachment) the dry milk powder, flour and olive oil and mix until a dough forms. Turn onto a floured surfact and knead for ten minutes (seriously, knead it for that long!). The dough should feel smooth and elastic. Drizzle olive oil over outside of dough to cover and place in a lightly oiled bowl. Cover and place in a warm place for 1-2 hours - or until doubled in size.

Beat down the dough and split into four balls. Place into a 9x13, cover, and let rise again for 15 minutes.

Roll out each ball of dough on a lightly floured surface and shape into a rectangle. 

Side tip: When I rolled out the dough... it helped to become a professional pizza thrower and toss my dough! ha!

Transfer to a cookie sheet, especially if you are doing one giant one. Spoon pizza sauce (check out next post for homemade pizza sauce recipe) onto the middle of the calzone and then top with your favorite pizza toppings (pepperoni, sausage, red onions, red peppers, black olives, mushrooms...)  

and finally cover with cheese! Now for the braiding part: using a sharp knife, make diagonal cuts one inch apart, down both long sides of the rectangle. Don't cut all the way to the fillings. 

To wrap it up, fold up the bottom and starting at the bottom and alternating sides, overlap the strips of dough onto the filling in a lattice pattern. Stretch the pieces all the way to the other sides and tuck the strips underneath the filling. Pretend you are wrapping up a baby!

The above picture is what happens if you cut the strips too close to the filling - the filling will kind of burst out of the dough. 

And ta da! (At the top, just kind of do the same and fold it over and tuck it all in... I haven't found a good way to end it yet)

Brush calzone with an egg wash (1 egg beaten with 2 tsp. water). And bake at 375 degrees for 20 (several small calzones) or 30 (one large calzone) minutes. 

We topped the calzones with the leftover pizza sauce so add even more flavor :)