Peanut Butter Cookie Sandwiches

So, these cookies are unreal. And so simple. Since we have been married, I think this is the first time Scott and I have been happy to polish off a full batch of anything I've baked.

And I usually bake things with a party-sized yeild.

Our Best Bites Peanut Butter Cookie Sandwiches

Cookies:
1 C butter flavored crisco
1 C cream peanut butter
1 C sugar (plus extra for rolling)
1 C brown sugar
1 tsp vanilla
3 eggs
3 C flour
2 tsp baking soda
1/2 tsp salt

filling
1 C creamy peanut butter
1/2 C butter, softened
4 C powdered sugar
2 tsp vanilla
a few T of milk for consistency

Instructions:
Preheat oven to 375 degrees
Cream shortening, peanut butter, and sugars together until fluffy (abt 1-2 min)
Add vanilla and eggs (one at a time)
In a separate bowl, whisk together flour, baking soda and salt
Add to peanut butter mix, the dough will be very soft!

Roll dough (or use a cookie dough scoop) into 1/2 inch balls. Roll in sugar.
Place on ungreased cookie sheet, and press with a fork in a criss-cross pattern

Bake for 6-8 minutes, don't overcook!
Remove and let cool

Meanwhile, make the filling by creaming together all filling ingredients until smooth. Add milk if necessary. When cookies are cool, pipe filling and make a cookie sandwich!

Bite Club: Rules to Cook By

 Here is a running list of hints/tips/tricks/rules that I use in my kitchen

1. Butter is ALWAYS better
2. Always salt your pasta water generously, it helps add flavor to your pasta
3. MOST fish and steak have such an amazing flavor as they are, all they need is a little salt and pepper
4. When in doubt, use a pot holder.
5. Microwaves are only good for two things: baking potatoes and melting chocolate- I pop my popcorn in an air popper and then refer to rule number one.

That's all I can think of now, but it's only 1:30... I'll have more by dinner time.

Pan Roasted Salmon with Orzo Pasta Sautee

Salmon is so elegant. The color and the flavor are so rich, and the texture so delicate, I can understand why some people find the task of cooking it a little intimidating.  But lemme tell ya, to cook a delicious salmon filet

IT'S SO SIMPLE!

Let me preface this recipe, however, by saying that I am not a crazy fish marinader, topper, or whatever kind of fish maker you can think of. Salmon has such great flavor on its own, and can be used in other recipes as leftovers that I dont like to mess with it. If it ain't broke don't fix it, so please trust me when I say, all you ever need for most fish is some salt and pepper! ( This also goes for all good cuts of steak)

Ingredients

• 2, 6-8oz salmon filets (Scott insists on wild caught Sockeye Salmon, I agree)
• 1 C orzo pasta, cooked
• 1/2 C green peas
• 1/4 C julienned sundried tomatoes
• 1 clove garlic minced
• 1 small shallot minced
• 2 T fresh dill, plus some for garnish
• 1/2 cup finely grated parmesan cheese
• 3 T butter
• 3 T olive oil

Directions

• Set out fish filets about 10 minutes before cooking to allow them to temper
• Season liberally with salt and pepper

• In another sautee pan, heat butter and oil over medium heat
• add shallots and garlic, sautee until translucent but don't let the garlic burn
• add tomatoes, peas and cooked orzo; reduce heat and toss
• sprinkle with parmesan and dill

• Sear salmon skin side down for 2-3 minutes (less time if you like it more rare inside)
• Flip and finish the fish for another 1-2 minutes
• Serve with orzo sautee and top with more fresh dill

Coffehouse Blueberry Muffins with Streusel Topping

If your mornings are anything like mine, sometimes I wish my kitchen were a coffeehouse and I could just pick out a muffin from behind the glass and return to the havoc. Muffins are a great one-handed breakfast. Easy to scarf down while you're feeding the baby, brushing your teeth, and pulling your pants on all at the same time. Here's a delicious recipe for that coffeehouse style muffin, you'll find that the lemon zest really sets off the flavors!

Ingredients

Streusel:

• 1/2 cup all-purpose flour
• 4 tablespoons butter, chilled in freezer 5 min then grated with microplane
• 4 tablespoons sugar
• 2 teaspoon finely grated lemon peel

Muffins:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1 stick unsalted butter, melted
• 1 cup buttermilk
• 1 tablespoon grated lemon zest
• 1 cup fresh blueberries

Directions

Preheat the oven to 400 degrees F.

Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.


In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries so the berries do not break open and pour into the prepared muffin tin.
Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.


Let cool in the tins for 10 minutes, then remove and cool on wire racks.