Choco-peanut cookies

Seems like it has been a while since I posted recipes.  How about some chocolate cookies?  Peanut butter and chocolate cookies?  The original recipe comes from Better Homes and Gardens magazine.

 

What you need:

for about 32 cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tbsp milk
1 tsp vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tbsp granulated sugar

What to do:

• Preheat oven to 350 degree F. 
• In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside. 

For peanut butter filling

• In a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

• On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls. 
• Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.  
• Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. 

Tips and Suggestions:

These cookies can be easily veganized.  Click here for my vegan version from a couple of years ago.

Peanut and Squash Soup

The peanut butter squash soup is my all time favorite. It's only due to my love for weird food combinations that I decided to make it for the first time (I was not a big fan of either squash or peanut butter back then, but 2 minuses are usually equal to 1 plus, right?) and was it ever yummmy. I think I will never have enough of this one...... I should make it for supper today!!!!!

Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard. 

Image from Cooking Light

 1 1/2 tsp peanut oil

4 cups (1/2-inch) cubed peeled butternut squash

1 cup chopped onion

2 tbsp minced garlic (about 6 cloves)

1/2 tsp salt

1/2 tsp ground cumin (I've put the whole spoon and added more once the soup was ready)

1/4 tsp ground coriander (I've put the whole spoon and added more once the soup was ready)

4 cups vegetable stock

3/4 cup reduced-fat creamy peanut butter

2 tbsp tomato paste

1/2 tsp crushed red pepper

1/4 cup chopped fresh cilantro

• Heat oil in a large saucepan over medium-high heat.
• Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. 
• Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. 
• Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
• Yield: 6 servings (serving size: about 1 cup)