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Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies
Sometimes when I get too baked, I like to bake. And the decision this time around will be to bake some cookies. I came up with these on the spot; pretty much trying to use up what I have sitting in my cupboard. I wanted the cookie to be chocolate, so I mixed in cocoa powder with the dry ingredients base, which is flour, baking powder, and salt. The base of the wet ingredients are eggs, butter, sugar, and vanilla. (If you were to make regular chocolate chip cookies, you’d use brown sugar.) I had peanut butter chips, chocolate chips, and walnuts. Mix those in, and now we have our cookie dough.Preheat your oven to 350 degrees. Drop clumps off the dough on a parchment paper lined baking sheet. Bake on the middle rack in your oven for 8-10 minutes. I yielded 24 cookies. I must say that my cookies were fairly large, so you could possibly even get 3 dozen if you want smaller cookies.
Servings: 24 cookies
Equipment
- cookie dropper
Ingredients
- 1 cup butter or green butter; softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup peanut butter chips
- 1 cup chocolate chips
- 1/2 cup walnuts (optional) chopped
Instructions
- Mix together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix together the butter, sugar, eggs, and vanilla.
- Mix the dry ingredients into the wet ingredients.
- Mix in the chips and walnuts.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Using a cookie dropper, drop equal amounts of the cookie dough on the pan, about 2 inches apart from one another.
- Bake on the middle oven rack for 8-10 minutes.
Ghormeh Sabzi
Ghormeh Sabzi
Ghormeh sabzi is considered the national dish of Iran. The dish consists of stewed lamb and kidney beans with a large amount of fried herbs and onions such as parsley, cilantro, fenugreek, leeks, green onions, and white onions. Traditionally, dried black limes(indigenous to the Middle East) are used as acidity to cut through the richness of this stew. You will probably have a hard time finding black limes, so you can substitute lemon juice. Ghormeh sabzi is best served with basmati rice.
Ingredients
- 1 cup dried kidney beans soaked overnight
- 2 lbs leg of lamb cubed
- 1 medium onion finely chopped
- 3 bunches parsley chopped
- 1 bunch cilantro chopped
- 4 green onions chopped
- 1 leek chopped
- 1 tbsp dried fenugreek leaves
- 4 tbsp lemon juice or 4 dried black limes
- 1 tbsp turmeric
- salt and pepper to taste
- 1/4 cup vegetable oil
Instructions
- Heat up a 1/4 cup of vegetable oil in a Dutch oven over medium heat. Sauté the herbs for 15 minutes. Remove from the pan and set aside.
- Add 2 tbsp of vegetable oil and sauté the onions for 10 minutes.
- Add in the lamb, turmeric, salt and pepper. Sauté for 8 minutes.
- Stir in the soaked beans, lemon juice, and the fried herbs.
- Pour in 2 cups of water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 2 hours.
- Adjust the seasoning.
Spring Onion Pakora
Spring Onion Pakora
If you’ve eaten at an Indian restaurant, you most likely have had pakora of some sort. Pakora consists of the main ingredient fried in a chickpea batter and served with a green chili chutney. My favorite use of pakora is to batter spring onions. Other ingredients that can be used include cauliflower, white onions, potatoes, paneer, and even chicken.
Ingredients
- 2 cups spring onions cut into 2” pieces
- 3/4 cup chickpea flour
- 1 tbsp rice flour
- 1 tsp Kashmiri chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1/8 tsp turmeric
- 2 green chilies finely chopped
- 2 tsp sesame seeds
- 1 tsp ginger paste
- 4 tbsp water
- vegetable oil for frying
Instructions
- Mix together the chickpea flour, rice flour, and dry spices.
- Mix in the green onions, ginger paste, sesame seeds, green chilies, and water. The batter should be very thick.
- Heat up 2” of vegetable oil in a pot over medium heat. Using a cookie dropper, drop scoops of the batter into the oil, making sure not to overcrowd the pot. Fry for 3 minutes. Gently flip the pakoras and fry on the other side for 2-3 more minutes.
- Drain on paper towels.
