Back to Basics

peanut butter cookies

I’ve been away for a while, but I’m not apologizing for it. Work has been crazy, but I love what I’m doing. Life has been hectic, but I’m having fun. And then I had the best weekend with my family at my little brother’s college graduation. So much love, joy, and pride. With little technology (ok, I snuck in a few instagrams), great food (seriously, Paesanos, you get me every time), and some incredible inspiration (smart Penn nerds and Geoffrey Canada), it was simply wonderful.

Just like this weekend, these classic peanut butter cookies are equally as special. Only three small bites, comforting, nothing fancy, and with traditional crisscross fork marks. Just the kind of simple treat you need on a rainy day like today. They even kind of give you that same warm and fuzzy feeling as laughing uncontrollably with your siblings. (Ok, not as great, but close enough.)

peanut butter cookies

Peanut Butter Cookies

Adapted from Magnolia Bakery – makes 2-3 dozen

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup chunky peanut butter, at room temperature
  • 3/4 cup sugar, plus more for sprinkling
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. In a medium sized bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  3. In a large mixing bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg, milk and vanilla and mix well. Slowly add the flour mixture until fully incorporated.
  4. Drop rounded teaspoonfuls onto cookie sheets leaving several inches in between. Using a fork, indent a crisscross pattern on each cookie. Lightly sprinkle cookies with sugar.
  5. Bake for 10-12 minutes. Don’t over-bake. Cool. Enjoy with a glass a milk and someone you love.

And if you haven’t seen it yet, here’s my favorite photo from this weekend. It pretty much sums it all up!

sibling love

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Red Velvet Mash Up

red velvet raspnerry gelato dolci gelati cream cheese pound cake whipped cream

Last week the lovely owners of DC-based Dolci Gelati kindly gave me some samples of one of their new creations, raspberry red velvet gelato. Immediately, I knew what would go perfectly with these flavors so I made a cheese pound cake to use as a base. I ended up with classic red velvet flavors (there’s real pieces of cake in the gelato!) plus a little raspberry tartness too. Oh, and of course I had to add a little homemade whipped cream to the mix.

red velvet raspberry gelato dolci gelati cream cheese pound cake whipped cream

I found this cream cheese pound cake recipe from Smitten Kitchen and it blew me away. It was so moist and rich. Who knew pound cake could be that good? My only regret is that I didn’t save myself more! (It got devoured within an hour at work.) I will definitely be making this again this summer – adding some fresh farmer’s market berries and maybe adding some of Dolci Gelati’s mascarpone gelato on the side! A perfect dessert to share with friends al fresco.

red velvet raspberry gelato dolci gelati cream cheese pound cake whipped cream

You can find Dolci Gelati and all of their amazing flavors around DC at Nat’s Park, the National Zoo, and Taylor Gourmet (my personal preference because it also comes with an awesome sandwich).

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Time to Make the Doughnuts

When I was in high school, my dad used to wake me up every morning at 6am by opening my bedroom door and softly singing “Nik, time to make the doughnuts.”

I think about that almost every morning and smile. And then I want to find the closest doughnut. It’s a bit of an obsession. I get really excited when I see them on a menu and lucky for me, DC has some great doughnuts! Some of my recent faves…

DC doughnuts Graffiato Mike Isabella zeppole Birch and Barley Virtue Feed and Grain

Clockwise: 1. pork belley jelly doughnut from mike isabella at cochon 555 2. Coffee zeppole with mascarpone cream at Graffiato 3. carrot cake doughnuts at virtue feed and grain 4. Doughnut trio at Birch and Barley (lemon poppyseed, toffee-bacon, bittersweet chocolate)

 

And well, my dad was right, it’s time for me to make doughnuts. It’s a baking project I’ve put off for some time, but now I think I’m ready. While I decide which kind I’ll finally make, here are some of my favorites that I’ve pinned to my Breakfast & Brunch board to get me inspired!

cinnamon sugar doughnutsBite size cinnamon and sugar doughnuts from the British Larder

Vanilla Cream-Filled Doughnuts Martha StewartVanilla cream filled doughnuts from Martha Stewart

doughnutsMini Baked Doughnuts from Kirbie’s Cravings

nutella doughnutsNutella-filled doughnuts from Sips and Spoonfuls

Hungry yet? Which of these would you make first?

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