Peanut butter cookies

I haven't posted a recipe in ages. This one is very simple but so good:

1/2 c sugar
1/2 c brown sugar
1/2 c butter
1/2 c peanut butter
1 egg
1 1/4 c flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt

Mix sugars, butter, peanut butter and egg. Add flour, baking soda, baking powder and salt.

Roll into 3/4 inch balls, spaced about 2 inches apart on an ungreased cookie sheet. Oven at 375 degrees and cook for about 10 minutes.

*I added chocolate chips this time (60% cocoa!) Otherwise, made plain, these are great with jam. Maman also mentions that she tends to add 2 tsps vanilla, sounds good to me.



Yummmmm.

Birthday Pavlova

This is very late but my friend visited in July and we had some belated and festive eating. Pavlova with lemon curd filling and berries on top.

Night-time picnics and lakes and sparklers and sea salt. Such fun it all was! Good mornings.



Here's the recipe, from Gourmet April 2009! Such a delicious sweet summer treat.

For Meringue:

1 c superfine granulated sugar
1 T cornstarch
3 egg whites at room temperature 30 minutes
3 T cold water
1 t distilled white vinegar

Preheat oven to 300°F with rack in middle. Trace a 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks. Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes.

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like). Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

For Filling:

2/3 c granulated sugar
1 T cornstarch
1/8 t salt
1/3 c fresh lemon juice
1/2 stick unsalted butter
3 eggs yolks
2 t grated lemon zest
1 c heavy cream
4 c mixed berries

Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.

Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side

Brownie Cookies

The baking madness continues against the onslaught of endless rain. These are super rich! I first ever made them with Tiny.

3 oz unsweetened chocolate
2 c chocolate chips
8 T butter
3 eggs
1 c + 2 T sugar
2 1/4 t finely ground coffee
3/4 c flour
1/3 t baking powder
1/4 t salt
1 c walnuts

350° and grease baking sheets.

In metal bowl over saucepan of simmering water melt unsweetened chocolate, 1 c chocolate chips, and butter, stirring until smooth.

With electric mixer beat eggs, sugar and coffee at high speed until thick and pale, about 3 minutes. Add chocolate mixture. Add flour, baking powder and salt. Stir in remaining chocolate chips and walnuts.

Bake 8-10 minutes until cracked on top. Let cool.

Pie and Walden Pond

Delicious Strawberry Rhubarb!

Preheat oven to 400°

To make the crust homemade:
3 cups flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup vegetable shortening
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter, cut into pieces
about 10 tablespoons ice water

Combine flour, sugar and salt. Add in shortening and butter until coarse meal forms. Blend in ice water 2 tablespoons at a time until moist clumps form. Then gather the dough into ball, cut in half and flatten each half into a disk; wrap separately in plastic and refrigerate until firm, about 1 hour.

For the filling we mixed frozen and fresh strawberries with lots of chopped rhubarb and added in 1/2-1 cup of brown sugar. As for the top, roll the dough and into cut strips. A talented helper is key!

Bake at 400° for 20 minutes then lower temperature to 350° and bake for about 1 hour and 20 minutes more.



This was my first summer swim. We hiked around to find a quiet spot. The water was cold and such a deep green.