Chunky Chocolate Peanut Butter Cookies

For the last several days I have been randomly tweeting about wanting to bake something. Last night I had a dream that I made the most decadent, three-layer cake. Clearly, baking needed to happen on this chilly Sunday. So, I recruited my sidekick, Mason.

I stood and looked in our pantry and racked my brain. I considered oatmeal cookies but I do oatmeal cookies so often, I couldn’t bare it today. We have a massive jar of chunky peanut butter and my mind started working.

Chocolate and peanut butter are a match made in heaven. These cookies are crisp to bite but chewy on the inside. The sweetness of the sugars combined with the salty crunch of the peanuts, man! These are so delicious; you have to try them.

These are low-carb and because we used coconut oil instead of butter, we added some healthy fats too. You can cut the sugar for a more modestly sweet cookie or amp up the recipe with additional nuts or dark chocolate morsels. This recipe is very simple and it can definitely serve as a building block for a more complex cookie.


Ingredients

1 heaping of cup chunky peanut butter

1/4 cup coconut oil

3/4 cup packed light brown sugar

¼ heaping cup sugar

2 eggs

1 tablespoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup baking cocoa

1 teaspoon baking soda


Directions

Preheat oven to 350

In one large bowl: mix flour, salt, baking soda and cocoa.

In the bowl of a mixture: mix sugar, peanut butter and oil.

When combined, add eggs one at a time.

Slowly incorporate the cocoa-flour mixture into the peanut butter mixture.

This dough will be sticky and very thick.

pbpb2pb3pb4

Using a small ice cream scoop or a tbsp measuring spoon, scoop out some dough and shape them into balls.

Using a fork or the palm of your hand, slightly flatten the dough mounds.

pb5

Note: This recipe will yield roughly 2 dozen cookies. If you have more than you need, bake what you want and freeze the rest!

Leave about 1 ½ to 2” of space between your cookies.

Bake for 8 to 10 minutes. The cookies will be cracked and highly fragrant. The tops should be set.

pb6pb8pb7

Allow them to cool on the pan for at least one minute before transferring them to a wire rack to cool.

Optional: Lightly dust with confectioner’s sugar

pb9pb10pb11

© 2016 by Alexa Mason. All Rights Reserved

 

Spicy Chicken & Sausage Soup

Autumn is my favorite season. Sweaters, boots, cider, stretch pants….. Okay, stretch pants are year-round over here, sue me. But still, autumn is easily the greatest season for food. It’s September but here in DC, it’s still brutally hot. We cranked up the air today and brought in the new season with a super hearty, flavorful and filling soup.

When it comes to my comfort foods measurements are never exact. You go with the flow, you taste and adjust. You wiggle when you get it perfect. Well, I wiggle. I don’t know what you do.

I love any excuse to pull out Big Red, my large Le Creuset dutch oven (thanks Trina!). You want to use a large, heavy bottomed pot for this dish because it is a one-pot wonder. Everything is happening in that pot. Everything.

Ingredients:

Two large chicken breasts

3 spicy Italian sausages

4 garlic cloves

2 large carrots

3 celery stalks

1 small onion, or ½ of a large onion

½ green bell pepper

1 can of black beans

1-16 oz can of crushed tomato

1 carton of low-sodium chicken broth (always, always low-sodium)

Few tbsp of your preferred cooking oil

1 tsp of fish oil (don’t ask, just do it. Trust me. MAJOR NOM FACTOR)

Spices & such:

Kosher salt, pepper.

Garlic powder, onion powder, cumin, chili powder, paprika, crushed red pepper, oregano, parsley- thyme would work really well, too.

This is an example of measurem-who!? I just eyeball, but you can start with about a tsp of the first three spices, ½ tsp for the remaining ingredients, and adjust as you taste. Always taste, taste, taste!

 

Prepping is the name of the game. Chop up your veg right away. Just get it over with, when it’s go-time you can just dump it right in the pot and keep on moving.

soup1

In your heavy-bottom pot over med heat, add about 2 tbsp of cooking oil. Add your sausage, I made little sausage balls. Allow the sausage to caramelize and brown, the bottom of the pan may start to change color. That is nothing but food’s way of saying, “hey, you. here’s some love”. Seriously, this is a good sign. You do not want the sausage to cook through. Transfer to a paper towel lined bowl.

If the pot is beginning to dry, add another tbsp of oil. Add your chopped chicken breast to the pan. Season with kosher salt and pepper. You want the chicken to brown up and add to the brown love marks on the pan. Once the chicken is mostly cooked, carefully transfer to a bowl.

In the very same pot, right on top of all of that #BrownLove, you’re going to add your holy trinity (onions, bell pepper and celery) and your carrot. Sprinkle a bit of kosher salt and stir. Allow the vegetables to sweat, they will become very aromatic. It’s intoxicating, really. When you smell the trinity you know major NOMS are about to occur.

soup2

As the veg starts to sweat, you’ll notice the brown bits start to loosen up. Now, this is where magic happens.

soup3

Once the vegetables start to soften,  you’re going to add your spices. Stir it up really well and just keep moving the veg around the pot. We don’t want to burn the spices, we just want to toast them a bit. Bring out some of that aroma and flavor.

 

soup4

The veg will be releasing some moisture, which is why this doesn’t look dry. And, would you look at that!? The #BrownLove is mostly off of the pot and incorporated in the veg. FLAVOR! Now, you’re going to add a capful of red wine vinegar and a tsp of fish oil to this. You want to stir to incorporate. I will admit. This part is a bit funky, but it is adding some major nuance and umami.

(Umami. The sophisticated sister to Nom. You’re welcome for that useless and totally made up bit of information).

Now, you’re going to add your chicken broth and your crushed tomato. Stir well to incorporate. Bring the soup to a boil and then turn down low. Allow it to simmer for about 10 minutes, then you’re going to add your chicken and sausage back into the mix. The sausage and the chicken are going to finish cooking gently in the simmering soup. After about 5 minutes you can go on and add your beans. Simmer for 15-20 minutes.

 

soup5

That line of soup residue? That means the soup has reduced. That means the flavors are more concentrated. That means….Yes, you guessed it: NOM. At this point, you really just want to taste and tinker. More salt? More garlic? (The answer to more garlic is always “yes” in this house.) This is your dish, adjust as your tastebuds demand. I wound up adding a smidge more fish sauce and another pinch of salt.

Mason demanded a taste and told me it was “deeeeelicious.”

So, clearly it’s amazing.

soup6

(Notice the darker color. Reduced -> concentrated flavor -> NOM)

 

soup7

 

 

 

soup8

soup9

At the last minute I decided to serve it with some cornbread so I whipped some of that up. I’ll do a post on that another day. But just know this is some sweet, salty and moist conrbread. It’ll make you wanna cuss.

 

Wait. This is my blog.

This cornbread is good as shit. So is the soup. Trust me.

soup10

 

 

 

 

© 2016 by Alexa Mason. All Rights Reserved