That's Sweet: AB's PB Cookies

Alisa Beth didn't invent this cookie recipe but she did pass it along via Facebook, much to the delight of my parents and brother, who were here when I made them - they are some very yummy peanut butter 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
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
PLUS: 1 TBSP Sugar for rolling unbaked cookies in

Combine flour, soda, b. powder, and salt in a bowl, wisk and set aside. Cream butter and peanut butter, add sugars and cream. Beat in egg, milk and vanilla. Add flour slowly at low speed, stir in chocolate chips. Portion dough out into rounded tablespoons (I use a disher) and roll in sugar. Bake at 350 for 10-12 minutes - remove to cool even if they do not appear to be done, they are. Let cool on the pan for a minute or two before removing.

Modified from This source, which modified the recipe from This source.

November 10-16, 2009

Will we ever have the Rhubarb Cornbread Stuffing? I guess only time will tell. I moved it to an early position this week so it's not as likely to get bumped!

10 T – Spaghetti, Salad, Rolls
11 W – Creamy Mushroom Chicken, Egg Noodles, Green Peas
12 R – (Mako's Birthday)Beans and Dogs, Dog Biscuits, Carrots
13 F – Roast Chicken, Rhubarb Cornbread Stuffing, Corn, Carrots
14 S – Campfire Ham & Bean Soup, Cornbread
15 U – Grilled Cheese Sandwiches and Tomato Soup
16 M – Picadillo, Rice, Black Beans, Plantains

November 3 - 9, 2009

3 T – Spaghetti, Salad, Rolls
4 W – Pollo Rancho Luna, Black Beans, Rice
5 R – Sesame Chicken, Veggie Fried Rice
6 F – Salisbury Steak, Mashed Potatoes, Green Peas
7 S – Parmesan Chicken, Sweet Potato Biscuits, Baked Beans, Carrots
8 U - Pizza
9 M – Roast Chicken, Rhubarb Cornbread Stuffing, Corn, Carrots

Daily Bread: Sweet Potato Biscuits

A big hit at a brunch we hosted recently - Sweet Potato Biscuits:

1 large sweet potato
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons packed brown sugar
1 teaspoon grated lemon zest
1/2 cup butter, softened
2 tablespoons milk

Scrub and pierce the sweet potato, then microwave on high for 10 minutes. Allow to cool a little before handling, then peel and puree in a food processor or blender. Measure out 1 cup and blend with brown sugar, lemon zest, butter, and milk.

In a seperate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Wisk to combine completely. Stir in the sweet potato mixture until it forms a ball. Roll out and cut into biscuits. Bake at 425 for 10 minutes.