Tag: snack
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.
Steel Cut Oatmeal Chocolate Chip Cookies
Steel Cut Oatmeal Chocolate Chip Cookies
These aren’t your normal oatmeal cookies. Instead of using regular rolled oats, I used instant steel cut oats. They change the consistency of the cookie; almost having a likeness to granola bars. It is very important to use instant steel cut oats instead of regular ones that require lots of cooking. If you use the wrong ones, you will have gravel cookies. Nobody wants gravel cookies. I also added some chocolate chips and walnuts to the cookie dough because I like chocolate and nuts in my cookies. And 420 butter. Can’t forget that. The cookies only take 12 minutes to bake in 2 separate batches, yielding 2 dozen cookies.
Servings: 24 cookies
Ingredients
- 1 cup 420 butter or regular butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs beaten
- 2 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cups instant steel cut oats or regular rolled oats
- 1 cup chocolate chips
- 1 cup walnuts chopped
Instructions
- Mix together the butter, brown and white sugars.
- Beat in the eggs and vanilla.
- Mix in the flour, baking soda, and salt.
- Stir in the oats, walnuts, and chocolate chips.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Drop ping pong sized clumps of the cookie dough on the baking sheet; spacing a couple inches apart.
- Bake the cookies for 12 minutes.
420 Butter
Caution when consuming this. This butter is extremely strong. I put a melon ball sized scoop in my Potato Poblano soup I was eating and was fucked up for 18 hours.
Equipment
- Ardent Nova Decarboxylator
- Magic Butter machine
Ingredients
Decarboxylation
- 1 oz greens, stems and all
The Butter
- 1 oz decarboxylated greens
- 1 lbs unsalted butter
Instructions
Decarboxylation
- Using the Ardent Nova Decarboxylator, add your greens. Don’t break up the buds. Leave in any extra stems. You want to use everything. This machine only holds 14 grams, so you’ll have to do this process in 2 batches.
The Butter
- Using the Magic Butter machine, add all of the greens and 1lb of butter. I let the butter sit out for half a day to soften to room temp.
- Put the cover on the Magic Butter machine. Set the settings to Butter, 160 degrees. This will take about 2 hours to make. Let the magic happen.
- After the 2 hours are up, let sit for a couple of minutes. This butter is very hot.
- Strain the butter through the mesh butter trainer that came with your Magic Butter machine. Make sure to wear the food gloves that came with the machine. You are going to want to squeeze out as much of the butter as possible from the greens.
- Save in a container. Keep in the fridge. If you aren’t going to use all of the butter within a month, keep it in the freezer.
Muhammara Dip
Muhammara Dip
Muhammara is a roasted red pepper dip eaten all over the Middle East. It is extremely easy to prepare, which is great, since it is extremely easy to eat a whole batch. All of the ingredients get puréed in a food processor. Then the dip will need to sit in the refrigerator for an hour to allow the flavors to meld with one another. Serve the muhammara dip with pita chips.
Equipment
- food processor
Ingredients
- 12 oz roasted red peppers 1 jar
- 1 cup walnuts
- 1/2 cup breadcrumbs
- 2 garlic cloves
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
Garnish
- olive oil
- parsley chopped
Instructions
- Place all of the ingredients in a food processor.
- Pulse until the dip is smooth. Let sit in the refrigerator for an hour before serving.
Pita Chips
Once you make pita chips on your own, you will never buy packaged ones again. All you have to do is cut pita bread into 8 pieces, toss with olive oil and seasonings, and bake for 15 minutes at 400 degrees. Once the pita chips are finished baking, they will need to cool completely to crisp up.
Ingredients
- 4 pita bread
- olive oil
- garlic powder
- onion powder
- salt
Instructions
- Cut the pita bread into 8 pieces.
- Toss the pita with olive oil, garlic powder, onion powder, and salt.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pita on the baking sheet.
- Bake the pita for 15 minutes, flipping half way through. Let the pita chips completely cool before serving.
