Peanut Butter Sandwich Cookies

Peanut butter sandwiched between cookies

I’ve been attempting to write this post since this morning. Countless pressing matters have thwarted my endeavors, like the necessity, earlier today, to make a batch of spiced apple butter. Right. That. Minute. Then, of course, it was essential to take a five and a half mile walk, go to Trader Joe’s, and wash a load of laundry. As I grudgingly sit in front of this screen, finally, a million projects swirl through my brain, to-do items that are more critical and more urgent that this post, but I force myself to write.

If I’m completely honest, this post has been languishing in the “unfinished” file since June…June 29th, to be exact.

Despite my excuses, I realize it has nothing to do with being too busy, all these supposed pressing matters, or not having time to arrange 250 words into something coherent. It has everything to do with Fear – fear that I have nothing worthwhile to say, fear that I won’t find the words, fear that my words won’t be good enough. “You dare call yourself a writer,” my inner critic chimes in.

The baking has always been the easier part for me. Not that I don’t utterly fail at that endeavor on occasion, not that I don’t pick apart every dish I produce, not that I don’t make apologies to the recipients – I do, I DO, but without the paralyzing fear that grips my writing attempts. I accept culinary failure and move on.

I wrote a marketing piece for work this week. It’s not my day-to-day job, but a new role I’m taking on. I was petrified inspiration wouldn’t hit, terrified I would bumble my big chance. I wrote, I played on the page, I didn’t permit fear to hinder me (once I started) – and my audience loved it. The kudos made my week.

However, the baking side of it, like the recipe below, will always be easier.


Peanut Butter Sandwich Cookies

  • Servings: 24 cookies
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Ingredients

    Cookies
  • 1 ½ cups old-fashion rolled oats
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon (rounded) kosher salt
  • 1 cup unsalted butter, very cold and cut into small pieces
  • 3 Tablespoons milk
  • Filling
  • 1 cup peanut butter
  • 1 Tablespoon corn syrup
  • ¼ cup confectioner’s sugar

Directions

  1. Preheat oven to 400 degrees F. and line two baking sheets with parchment.
  2. In the bowl of food processor, pulse oats until the texture of meal. Add flour, sugar, baking soda and salt and process to combine. Add very cold butter and pulse until mixture resembles bread crumbs. Add milk and process until dough just begins to come together. Wrap in cling film and refrigerate for 15 minutes.
  3. Roll into 1” balls and transfer to baking sheets. Press balls flat with the bottom of a glass dipped in sugar. Refrigerate again for 10 minutes.
  4. Bake for 9 to 11 minutes until the edges are just beginning to turn golden. Transfer to a wire rack to cool completely.
  5. Beat together peanut butter, corn syrup and confectioner’s sugar until smooth. Pipe on ½ cookies and top with remaining cookies. Store in an airtight container.

Giant Brioche Hamburger Bun Recipe

Giant Brioche Recipe
When he first came to her with the project, she was hesitant. Would her baking skills hold up under pressure? He was the “meat guy,” contributing a 12-inch, six pound burger to the project. He needed a brioche bun to match. Having never made hamburger buns – let alone a giant bun – she was daunted.

A cake pan wouldn’t be large enough – her largest, a springform, was a mere 10-inches across. She settled on a 12-inch sauté pan and found a working recipe to build from. Three test buns, plenty of jokes about her giant, fluffy, white buns and a few tweaks later, her contribution was perfected.

Their giant burger raised over $250 for charity.


Giant Brioche Hamburger Bun

  • Servings: One 12-inch Bun
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If your culinary adventures ever call for a giant 12-inch bun, I have the ideal recipe for you.


Ingredients

    Starter
  • 2/3 cup milk (heated to 107⁰ F)
  • 1 package active dry yeast
  • ¾ cup all-purpose flour (3 ¼ oz.)
  • 3 Tablespoons sugar
  • Dough
  • 3 cups plus 2 Tablespoons all-purpose flour (14 oz.)
  • 1 ½ teaspoons salt
  • 4 large eggs
  • 1 stick (8 Tablespoons) unsalted butter, softened
  • Egg Wash
  • 1 large egg
  • 1 Tablespoon water
  • Sesame seeds (optional)

Directions

  1. Line the sides and bottom of a 12” sauté pan (with straight sides and oven-safe handle) with parchment paper. In a glass measuring cup, combine milk and yeast and let stand for 5 minutes.
  2. In the bowl of an electric mixer, combine ¾ cup all-purpose flour and sugar and stir in yeast mixture. Cover with plastic wrap and let stand for 30 minutes (the mixture should appear fluffy and covered with bubbles).
  3. With the dough hook, mix in the remaining flour, salt, and eggs. Once fully combined, continue kneading for 4-5 minutes.
  4. With the machine running, slowly add the softened butter, two tablespoons at a time, and knead for an additional 10 minutes, scraping down the sides of the bowl as needed. (The dough will be very soft and sticky).
  5. Oil a large bowl. Scrape the dough into the bowl, cover with plastic wrap, and place in a warm area (proofing drawer or near a cooling stove) for 1 ½ hours or until doubled in size.
  6. Punch the dough down and scrape onto a lightly-floured surface. Fold over a few times and shape into a round disk. Transfer to prepared pan, flattening the dough until it touches the sides of the pan. Cover with plastic wrap and place in a warm area for 45 minutes until dough is slightly domed.
  7. Heat oven to 400⁰ F. Whisk together remaining egg and water. Bush the egg gently over the bun and sprinkle with sesame seeds, if using.
  8. Bake for 15 minutes at 400⁰ F. Reduce oven to 350⁰ F. and bake for 20 minutes longer until golden brown and internal temperature reads 200⁰ F. Cover with foil if browning too quickly.
  9. Cool, slice and enjoy!

* adapted from The Spruce Eats Buttery Brioche Hamburger Buns

Giant Brioche Bun

Chocolate-dipped coconut macaroons

A plate of chocolate-dipped coconut macaroons

From L.A. to Costa Rica to Hawaii to Huntington Beach to Napa to San Francisco to The Bahamas. I’ve been missing my own bed – and my kitchen – these past two months. Now that I’m back, I’m content to sleep under a duvet I know, putter in my familiar kitchen and lazily read a book curled up on a fur-covered couch with the kitties. This is home.

These macaroons, baked this morning, are a relatively straightforward recipe for me – not my usual over-complication. They travel well and, with special recipients in mind, I thought they would survive the journey unscathed.


Chocolate-dipped Coconut Macaroons

Chewy coconut kisses dipped in dark chocolate.


Ingredients

  • 1 ⅓ cups sweetened flaked coconut
  • ⅓ cup sugar
  • 2 Tablespoons almond flour, toasted**
  • 1 Tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • 2 large egg whites
  • ½ teaspoon vanilla
  • 2-3 oz. dark chocolate, broken into small pieces

Directions

  1. Preheat oven to 325 degrees F. In a medium bowl, combine coconut, sugar, toasted almond flour, all-purpose flour and salt. In a small bowl, lightly beat egg whites with vanilla and stir into coconut mixture until combined.
  2. Line a sheet pan with parchment or a silicon baking sheet. Measure rounded 1-Tablespoon mounds of coconut mixture onto sheet pan and bake about 20 minutes, or until macaroons are golden brown around the edges. Remove from oven and let cool on sheet pan slightly. Transfer to a cooling rack and let cool completely.
  3. Melt ¾ of the chocolate in a small bowl placed in the microwave in 30-second bursts, ideally heating the chocolate to 122⁰ F. Add the remaining ¼ chocolate and stir until slightly thickened, ideally cooling to 90⁰ F. (This process is called tempering and should ensure shiny chocolate that sets quickly). Dip the bottom of each macaroon in the chocolate, allowing excess to drip off. Flip upside down and let set until chocolate sets, about 15 minutes.
  4. ** The almond flour is optional. If you don’t have any on hand, omit and increase flour to 2 Tablespoons. I toast my almond flour to bring out the flavor by cooking it in a small pan over a medium-low heat until fragrant.


Italian Summer Pudding

An Italian Summer Pudding decorated with whipped cream and berries

The first time I prepared a British summer pudding, the final result was…well, I guess it came out resembling exactly what it was – white sandwich bread, made florescent pink and soggy with fruit juice and mushy berries.

The result was underwhelming. It was just…um…bad.

The recipe went in the trash bin and I didn’t think upon summer pudding again. Thanks, but no thanks.

These last few weeks, I’ve been staring at a package of Italian savoiardi cookies left over from my limoncello tiramisu recipe. I’ve been trying to decide how to best use them (soak them in rum syrup and use them in place of Nilla wafers in banana pudding? Yes please!), when I remembered summer pudding. Savoiardi’s, or ladyfingers’, sole purpose, in my opinion, is to soak up liquid and, lord knows, they taste a hell of a lot better than crust-less Wonder bread. Perhaps this is what was needed to elevate the pud to something worthwhile. And with that idea, and eight cups of summer berries, Italian Summer Pudding was born.


Italian Summer Pudding

A refreshing use of Summer’s bounty of fresh berries.


Ingredients

  • 8 cups mixed fresh berries (sliced strawberries, raspberries, blueberries, and blackberries)
  • ½ cup granulated sugar
  • ½ teaspoon lemon zest
  • 2 T. orange liqueur (such as Triple Sec)
  • 20-24 ladyfinger cookies (Savoiardi)
  • Freshly whipped cream

Directions

  1. Cook berries, sugar and zest in large saucepan over medium heat, stirring occasionally, until berries release their juice and sugar has dissolved, about 6-8 minutes. Remove from heat and stir in orange liqueur. Drain fruit, reserving juice and fruit separately and cool slightly.
  2. While berries are cooling, line a 9 x 5-inch loaf pan with plastic wrap. Briefly soak ladyfingers in berry juice and tightly line loaf pan with a single layer, trimming them to fit, if needed.
  3. Spread ½ of cooked berries on ladyfingers. Repeat with another layer of soaked ladyfingers, berries, and ladyfingers (when you’re done, you should have 3 layers of ladyfingers and 2 layers of berries). Drizzle a few spoonfuls of remaining juice over top layer to ensure everything is well soaked, cover with plastic wrap, and weigh with a plate or dish and heavy cans. Refrigerate at least 8 and up to 48 hours.
  4. Remove weights and plastic wrap. To unmold, invert onto serving platter. Lift off loaf pan and remove plastic wrap. Garnish with freshly whipped cream and serve.

Sweet Cornbread Mini-Muffins

A pile of sweet cornbread mini-muffins

I’ve long been enamored by the quaint Chinese legend called the “Red Thread of Fate.”  According to the myth, the matchmaker god, Yuè Lǎo, ties an invisible red thread around the left little finger of couples who are destined for one another, regardless of time, place or circumstances. This magical string may stretch or tangle, but never, ever breaks.

I sometimes imagine my red thread tied to my own Fate, a lifetime away from me – a tangled web of knots dotting this thin cord between us, this frayed thread snagging on craggy rocks and endlessly entangled around gnarled tree trunks, as we go about our separate lives.  My Fate, entwined into a snarled mess.  Sometimes, this thread tugs away from me so fiercely, so determinedly, my pinky dislocates from the effort.

I find comfort, as always, in a poultice of butter, flour and sugar. This is my go-to cornbread recipe, adapted from Mel’s Kitchen Cafe and definitely on the sweeter side of the sweet vs. savory cornbread spectrum. If you like moist, sweet cornbread, this is the one – perfect paired with a bowl of smoky chili.


Cornbread Mini-Muffins

  • Servings: 36 mini-muffins
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If you like moist, sweet cornbread muffins, these are the ones for you.


Ingredients

  • ½ cup cornmeal
  • 1 ½ cups all-purpose flour
  • ⅔ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 3 Tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • 1 ¼ cups whole milk

Directions

  1. Preheat oven to 350⁰ F. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in the center and add oil, butter, eggs and milk. Stir until just combined. Pour into mini-muffin tins and bake 12-15 minutes until just brown around the edges and a toothpick comes out clean. Gently remove muffins from tin. The recipe can also be made in a 8×8” square pan baked for 35 minutes.