Chocolate Dipped Peanut Butter Cookies

I’m going to say this upfront.

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I’m (occasionally) allergic to peanuts.

Not always. But sometimes I choke and get a rash and can’t breathe. Not always, but sometimes.
(I was also allergic to Pepsi, but that was eons ago and all allergic tendencies vanished in a year. So there.)

Anywhooo, on days that I’m not feeling particularly allergic, I like baking with peanut butter because I have a penchant for the peanuty.
I do not fully understand why I wrote that sentence, but I refuse to delete it. It adds style to the blog.

Mmhm.

Getting back to the cookies, these are chewy and wonderful, crispy on the edges and soft on the inside. Basically the cookies of my dreams. Don’t over bake these beauties as they’ll be quite soft when you take them out, but fear not, they are not undercooked.
They’ll harden as they cool.

Obviously, dipping in chocolate is not an option. Nor are the sprinkles.

I’m watching you.

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Chocolate Dipped Peanut Butter Cookies

1 stick (100 grams) butter, softened (if using salted butter, such as Amul, omit the salt)

1 cup dark brown sugar, packed

3/4 cup peanut butter

1 cup all purpose flour

1 tsp baking soda

1/2 tsp sea salt

1 egg

1 tsp pure vanilla extract

200 g dark chocolate + sprinkles to decorate

Directions:

Line/ grease a baking sheet with parchment paper.

Cream together the butter, brown sugar and peanut butter until light and fluffy. Add the egg and vanilla and mix until just combined. Don’t overmix, you don’t want hockey pucks.

In another bowl, whisk together the flour, salt and baking soda. Add in batches to the wet ingredients and combine gently just until a dough forms.

Chill in the fridge for half an hour.

Preheat the oven to 350 F.

Scoop our balls of dough and press down gently with the back of a fork.

Bake for 15 minutes until edges are golden brown. Let cool till firm.

(Not)Optional:
Melt 200 grams of dark chocolate. Dip one edge of the cookie in and top with sprinkles.

Yessss. Mondays just got tolerable.

Grilled Peach + Feta pie with Honey-Thyme Walnuts

You guysss

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This is the best thing you’re going to put inside your mouth this week.
So, there’s something I need to say.
I’m in tart-love right now. I mean, there’s so much incredible fresh produce in Indian markets at the moment and I just want to grab all of that and turn it into a giant delicious tart.
On the negative side, I CAN’T turn all of that gorgeous bounty into a tart because of the lack of time. College ughh.

Don’t get me wrong, I like it, but this whole being in full time education thing is getting in my way of doing brilliant things. Like inventing a time machine. (I joke, I joke, I’m not 7, I’m 17)

BUT when I’m not obsessing about the lack of time in my life or whining about how tired I am, I usually have some time to spare. That’s when I bake and make and “get my cook on”. Mmhm.
Back to the tart though. Grilled juicy peaches, sweet-herby walnuts and hunks of salty goats cheese: this is what I call heaven.

You can use my galette crust here as a base or just use your favourite recipie for an all butter pie crust. Yum. Also, be sure to pick firm peaches, you don’t want them to be all soft and mushy.

Grilled Peach + Feta tart with Honey-Thyme candied walnuts

6 firm peaches
2 tbsp butter
1/2 cup walnuts, light toasted
1 tsp fresh chopped thyme
1/2 cup or more crumbled feta/goats cheese
1 tbsp sugar
1 small all butter tart/pie crust
(Most recipes will give you three small pies, so save the rest of the dough for another day!)

For the peaches: heat the butter in a grill pan. Slice in half and pit the peaches. Press them to the hot, buttery pan, skin side up for a minute or two on high heat, till the bottoms have grill marks on them.

For the walnuts:
Heat the honey in a pan till hot. Add the walnuts and thyme till the walnuts are coated. Take off heat and allow to cool. This will take a minute or lesser don’t let the nuts burn.

Assemble. Heat the oven to 200 C. Roll out the crust and place in a greased pie tin. Poke holes in the bottom, and blind-bake till it’s halfway done.
Place the peaces, the walnuts and hunks of cheese in the crust. Sprinkle with sugar and bake for 15 minutes.
Serve warm.

(200 more days to freedom ughhhhhhh)

corn stuffed cheese popovers + some blog news

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Heyhey
It’s been a long time since I last posted an actual recipe on Le Blog.
Here’s the news, real quick: I love writing and I love food. However, posting short stories on a FOOD blog isn’t the smartest to do. I’ve been a little tied up with working on a bunch of new, exciting projects, so I’ve been neglecting the blog a little. I’ve decided to start a NEW BLOG focusing only on my writing work, and keeping this one for food and only food. More on that soon!
Anywhooo,
I stayed home from college today, and used my time constructively.
I watched The Breakfast Club, drank lots of tea and made these super yum cheese popovers. I then stuffed them with creamy corn and caramelised onions.
They great tea time snacks, a pleasant change from the regular tea-biscuit situation you’ve been stuck in.

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Black Pepper + spicy cheese popovers

For the Popovers:
2 cups milk
4 eggs
4 tablespoons of butter, melted
250 grams all purpose flour
1/2 tsp salt
1/2 tsp ground pepper
1/3 cup grated spicy paprika cheese/ you can use Parmesan etc, whatever floats your boat
1/4 cup spiced cream cheese (I used jalapeƱo flavoured)

For the Corn:
1/2 cup boiled sweet corn
4 tbsps cream
1 tbsp butter
Pinch salt

For the onions:
1/2 an onion, sliced into moons
3 tbsps olive oil
Pinch salt

Make the Popovers:
-Heat the oven to 240 degrees C. Grease two muffin tins with butter.
– whisk together the eggs, milk and butter. Then work in the dry ingredients. Mix well. There should be no lumps.
– place the empty tins in the oven for 5 minutes till they get really hot. Remove from oven and fill halfway with batter. Add a spoonful of cream cheese and fill up with batter. Repeat till full
– bake at 240 for 20 minutes. Then reduce the temperature to 15 minutes, till a deep golden brown.

Make the corn:

Heat a spoonful of butter in the pan till it melts. Add the rest of the ingredients and stir well. Let cool a little.

Prepare the onions:
Heat the oil in a pan. Add the onions and salt and fry till golden brown.

Construct the popovers:
Make a ting hole in the middle of the popovers (unless there already is one).
Fill with a heaped spoonful of corn, then with the onions. Serve warm.

I’ll be back soon with more food + stories.
Enjoy!

stars

You reach for the stars and you want the moon.
If you can fill in the relentless minute between where you are and where you want to be, yours is the earth and everything that’s in it. But even if you can’t, I would gift you the universe and all it’s galaxies that much you can be sure of.

Building a better sandwich

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For everyone a particular dish hold some sort of memory. A certain food holds a special place in our hearts, every bite of said meal takes us back to a place and time that was inportant to us.

Often, when we’re in the need of something happy, we reach for those foods to take us back to those moments. Foods that fill us with a sense of comfort.

Persoanaly, there’s nothing a good grilled cheese sandwich can’t fix for me. Perfectly toasted whole grain bread, good creamy cheese and se good sharp cheese, a hit of heat from the chilly flakes and a touch of butter to bring everything together.
Sandwiches make me think of picnics in the sun, road trips and early mornings with coffee and the newspaper. There’s this irreplaceable nostalgia to a goof grilled cheese and so much lies in its construction.

Here’s how to build a better sandwich:
1. Bread – the good bread is the base to great sandwich. No cheese and no amount of butter can fix stale, dry bread. Pick a good sturdy loaf, preferably whole grain, the nuttiness pairs great with whole grain mustard!
2. Cheese – I like using one cheesy cheesy like mozerella, and one sharp cheese, usually a blue cheese. Salty goats also works really well.
3. Whole grain mustard – a teaspoon of this works wonders.
4. Add ins – sometimes, I like adding fried up bacon rashers, ham, roasted tomatoes or even, arugula for some pepperiness.
5. Butter – butter thy bread.
It will make a difference.

There’s nothing a cheesy, delicious sandwich can’t fix. Every bite takes me to my happy place, and hopefully, this sandwich will help you find yours.

Comfort

(Day 5 of my 30 day project)

I don’t wake up till it’s a brand new day outside. Till the sky is a deep rich blue tinged with bits of red, streaked with sparkling yellow.
Spray paint on a canvas. Crude yet stunning.
Art is art is art.
My room is cool, beautiful streams of light tinge the white walls a pale blue hue.
I can smell the ocean.
The air is full of salt and it’s breezy. The ceiling to floor windows behind me are open and I taste the air.
It tastes of salt and smoke and sunshine. The breeze smells vaguely musty, but so comforting, I want to stay here forever.

I hug my knees to my chest and still tasting sand and salt and the deep blue sea. I let myself be carried away in this wave of comfort.

terminal velocity

(Day 4 of my 30 day project!)
He stood at the edge. Bits of gravel clung to his shoe. He could smell the wet soil.
He drew in a sharp breath and leaned forward, almost on his tippy toes, flirting with jumping off.

There was a tiny tree straight below and after that it was an endless mess of blue waves, this stretch of sea green glass extended below him.

Closing his eyes, he thought back to the day before. He had left home in a flurry and his mother was equal parts hysterical and furious.
“It’s unsafe son.”
“Don’t do it. What if..what if something happens?”
“Why would you risk your life like that?!”

The last question clung to his chest, clawing at his heart. Why would he risk his life?
Cheap thrills?
No.

He inhaled again. His body filled with the scent of freshly cut grass and rain.
“Why would you risk your life like that?”
Because why not?
If you love something, you hold on to it and never ever let go. But he was so tired of holding things close to him, he had no space to move.
He wanted to feel the wind again.

The instructed whispered it was time to jump.
Without a second thought, he lept off the cliff, parachute on his back, and the wind swooshing around his body.
He felt himself tear through the layers of the universe.
He felt the wind ruffle his feathers and finally, he began to soar.