PB&J Cookies

Can I be honest? This winter is finally getting to me. Even though we have had such a mild winter (thank God!) I can still feel the dark, short, gloomy, days settling in. 

How I give myself a boost? 

Vitamin D supplements and baking. 

Now I am not a very seasoned baker. In fact, not too long ago I tried to make a boxed cake and messed it up. Who knew cakes couldn't be baked in casserole dishes? I guess you probably knew that. 

But to make a long story short, I am really finding pleasure in making baked goods; hence, these peanut butter and jelly cookies. 

The good thing about these cookies (besides being delicious) is that you probably have all the ingredients in your pantry. No market trip, always a plus! 

If you don't care for jelly, you could always add in chocolate chips or a little sea salt. Just a thought. 

And these cookies are just as delicious without the bells and whistles. That's how I like my sweets; classic and plain. 

So I went ahead and munched on a couple of these peanut butter beauties sans any toppings. 

Boy their good. 

But they're also good with the jelly glaze. Decisions, decisions. 

ingredients 

cookies

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened 

1 cup peanut butter at room temperature (I used smooth)

3/4 cup sugar

1/2 cup firmly packed brown sugar

1 large egg, at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

glaze 

1/4 cup water

1/2 cup sugar

1/4 cup favorite jelly 

Preheat oven to 350.

In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside. 

In another large mixing bowl beat butter and peanut butter together until fluffy. Add in the sugars and beat until smooth. Add the egg. Mix until ingredients are well incorporated. Add in milk and vanilla extract. 

Slowly add in flour mixture and beat thoroughly. 

Using a teaspoon or ice cream scooper place rounded cookies onto ungreased cookie sheets. Leave several inches between the cookies. Using a fork, lightly press down in the middle of the cookie to flatten slightly. 

Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be undone but they are not. 

Cook cookies on baking sheet for 1 minute and then remove to a rack to cool completely. 

{Recipe adapted from Smitten Kitchen}

While cookies are cooling bring 1/4 cup of water to a boil. Stir in 1/2 cup of sugar until dissolved. Next add in jelly until you get a syrupy glaze (about 1/4 cup). Mix and cool. 

Pour over cookies. 

Enjoy! 

Chili Days of Winter

I love me a nice hot bowl of chili on a really cold and gray winter day. 

Yet I just can't bring myself to eat a whole bowl of ground meat with sauce and feel good about it. Too  'meaty' for me. So here I add in veggies and use ground turkey instead of red meat. You get the flavor without the heaviness. 

And if my husband likes the healthier version, you know it's gotta be good. He actually said this was the best chili he's ever had... Yay me! 

So here you go; a nice big bowl of meat, veggies, beans, and sauce to help keep you warm this winter.

Or maybe to spice up your Super Bowl party? (Go Pats!) 

The bonus, I added a little cheddar crisp. It gives a little crunch and a little cheese; and who doesn't need more cheese?  

ingredients 

1lb of lean ground turkey

1 red, yellow, or orange pepper, chopped

1 zucchini or summer squash, chopped

1/2 small onion, chopped

1 large garlic clove, minced

1 (14.5 ounce) can of kidney beans, rinsed and drained

1 (14.5 ounce) can of black beans, rinsed and drained

1/4 cup or so of grated cheddar cheese

1 (14.5 ounce) can of tomato sauce

1 tablespoon olive oil

2 teaspoons ground cumin 

1/4 teaspoon ground cayenne 

1 tablespoon chili powder 

1/4 teaspoon dried thyme 

red pepper flake to taste

s&p

Chop all veggies into a small dice. Rinse and drain your beans. Set aside. 

In a heavy bottom pan heat 1 tablespoon of oil on medium-high heat. Once oil is hot add in ground turkey cook, breaking up with a fork. Season with salt and pepper. Once turkey is just about done remove the meat and place on a plate. 

With the juice and oil still remaining in the pot add in onion, garlic, and the rest of the veggies. Saute until soft (about 7 minutes). Season with a little more salt. 

Add meat back into the pot and add beans and spices. Mix. 

Pour in sauce and stir until everything is well incorporated. 

Cook on low for at least 30 minutes. Taste and adjust flavor if necessary. 

Right before serving heat oven to 425. 

Grate some fresh cheddar cheese (about 1/4 cup). 

On a parchment lined baking sheet spread a teaspoon of cheese into a thin layer. 

Repeat with remaining cheese to make desired amount of cheese crisps. 

Bake in oven until cheese is melted and crispy. About 5 minutes. 

Break up the cheese and place on top a big bowl of chili.  

Enjoy!

Impromptu Thai Lettuce Wraps

Have you ever eaten the Thai lettuce wraps from the Cheesecake Factory? They are delicious. Did you also know one order has over 1000 calories. 

I always thought I was doing myself a favor and ordering something 'healthy and low-cal'; I

guess not! 

Still, they are one of my favorite meals and I figured I would try to put them together a little bit healthier. 

Now by no means did I count the calories in this dish, but you could make it as healthy (easy on the peanut sauce) or as high cal ( go ahead, drizzle a little more sauce) as you would like. 

I also wanted to put these together without having to purchase a bunch of different sauces and spices; I hate collecting a bunch of condiments. 

You can also add in any sort of veggies or toppings you prefer. Here's what I thought tasted good:

ingredients

1 lb boneless skinless chicken breast

package of bib lettuce, rinsed and dried 

1/2 red pepper, thinly sliced

1/2 English cucumber, thinly sliced

1/4 red onion, thinly sliced

2 green onions, chopped

package of coleslaw mix 

peanut butter

low sodium soy sauce

ground ginger

sesame oil 

vegetable oil 

sesame seeds (optional)

green onion 

s&p

Rinse and pat dry chicken breast. Season with salt and pepper. With a sharp knife cut chicken into bite size pieces. Put chicken in a mixing bowl. Add 1-2 tablespoons of peanut butter,  2 tablespoons of soy sauce, and 1/4 teaspoon of ground ginger to bowl. Mix until chicken is coated evenly and marinate for 30 mins or so.

Heat a medium skillet on high heat. Add 2 teaspoons sesame oil. When oil is hot add chicken and coleslaw mix and saute until cooked through. If the meat seems dry add a little vegetable or canola oil.

Meanwhile slice all your veggies and prepare your peanut sauce. In a small bowl whisk together 2 tablespoons of peanut butter, a dash or two of sesame oil, 2 teaspoons of soy sauce. Whisk in canola oil until the sauce is to your desired texture, about 3 tablespoons.

Assemble your lettuce wraps with sliced veggies and chopped green onion. Serve.

Enjoy!

You may not want to see this...

Rain, rain go away... but until then I will make Funfetti donuts. 

Yeah that's right;

Fun-Fetti-Donuts. Double frosted nonetheless. 

I'm sorry. This should in no way be on your New Years diet. But it's Funfetti, I couldn't resist. 

They are the perfect way to test your will power. Funfetti donuts- 1, Me- 0.

I must say I tried and tried, and tried, to make homemade Funfetti. It is easy enough to replicate the cake mix, but I just could not get the cake mix to convert to donut mix. So after a few failed attempts I simply bought the box mix. Sometimes you gotta leave well enough alone I guess. 

ingredients 

(adapted from Cookies and Cups)

2 3/4 cups Funfetti Cake Mix

3/4 cup buttermilk

2 eggs

2 Tablespoons melted butted

3 cups powdered sugar

1/4 cup + 1/4 teaspoon whole milk

1 1/4 teaspoon vanilla extract

Donuts
Preheat oven to 425
Spray the donut pan lightly with cooking spray
Combined all ingredients in a large mixing bowl. Beat on medium speed for 30 seconds.
Transfer batter to a pipping bag or Ziploc bag with one corner cut off.
Squeeze batter into each donut mold filling 2/3 full.
Bake for 5-7 minutes until donuts are slightly brown and spring back when touched.
Let donuts cool then remove and place on cooling rack.

Glaze
In medium saucepan combine 2 cups powdered sugar, 1 teaspoon vanilla extract, 1/4 cup of milk. Whisk over low heat until glaze is smooth. Coat donuts one at a time. I dropped the donut in the pot then used a spoon to cover the top with the glaze. After it was fully coated I used tongs to gently remove and place back on cooling rack. Repeat for remaining donuts.
Let glaze cool and harden for 15 minutes.

Frosting
After glaze is cool mix together 1 cup of powdered sugar, 1 tablespoon of milk, 1/4 teaspoon vanilla extract. Whisk in a mixing bowl until smooth. If the frosting seems to thick slowly add a little more milk.
Frost the top of each donut and then sprinkle generously with sprinkles.

You're waistline will be cursing me later!

Enjoy!

I've got nothing...

I have been trying to think of a creative introduction for these stuffed peppers. 

I've got nothing.

The creative juices just aren't flowing right now. Maybe I need some wine (wink, wink). 

So, I am going to give it to you straight. 

These are a household favorite. We eat these peppers probably every 10 days. I think you will like them too, I really do. ( Oh wait, that rhymed! We've got a little creativity!) 

The cool thing about these peppers is you can personalize them. I like mine saucy and spicy, so I add extra sauce and extra Tabasco. My husband, he likes his peppers and almost everything else, with extra cheese. So he adds whatever extra cheese he can find. 

Tempted to try one? 

Here's how:

ingredients 

1 lb ground turkey (or ground beef)

1 cup cooked brown rice 

1 jar of your favorite tomato sauce (I use Ragu Traditional) 

4 red peppers

1/2 onion, chopped

1-2 garlic cloves, minced 

Tabasco sauce 

1/2 cup shredded mozzarella cheese

2 tablespoons extra-virgin olive oil  

salt & pepper

Preheat oven to 400

Slice off the tops of the peppers and remove the membranes and seeds from the inside. Place on a tinfoil lined baking sheet. Bake peppers until soft, about 30 minutes. 

Meanwhile cook rice and prepare stuffing. 

In a large saute pan, heat olive oil over medium high heat. Add onion and garlic. Cook until soft, about 6 minutes. Add in ground meat and brown. Once meat is browned, turn off stove and add in cooked rice, sauce and cheese. You can adjust the amounts to your preference. 

Adjust salt, pepper, and hot sauce to taste. 

Once peppers are cooked stuff with rice stuffing top with extra sauce and cheese. Place stuffed peppers back on the baking sheet in oven for about 10 minutes. 

Enjoy!

What I remember most from college...

...is the food!

I'm scared to say this is not too much of an exaggeration.

Philly is filled with amazing restaurants, cafes, and late night hot spots. I was first introduced to the chicken cheese steak here. But after eating Velveeta mac and cheese, pizza, and mozzarella fries at 1:00 am for the umpteenth night in a row, I needed something fresh and healthy.

Hello orzo salad.

I still make this today; usually as a side dish with some chicken kabob or steak.

Want to keep it vegetarian? Add some chickpeas for a little protein and you got a lunch!

ingredients

1.5 cups orzo, cooked and cooled

1/2 red onion, chopped

1 seedless cucumber, chopped

1 large red bell pepper, chopped

1 cup crumbled feta cheese

3 tablespoons extra-virgin olive oil

3- 4 teaspoons red wine vinegar

2 teaspoons apple cider vinegar
salt&pepper

Mix orzo and veggies in a large bowl. In a separate bowl whisk together olive oil and vinegars. Sprinkle with salt and pepper. Taste dressing, if necessary add a little extra vinegar or oil. Pour over orzo and veggies. Stir until well incorporated. Add in feta and toss. Chill in fridge.



Enjoy,