Peanut butter and jelly sandwiches — the stuffs of lunchboxes past. PB&J-eaters can be divided into a few different groups based on deeply-entrenched preferences: white bread, wheat bread, grape jelly, strawberry jelly, creamy peanut butter, crunchy peanut butter, …the list goes on.
Most of us remember sad, squishy PB&J sandwiches for field trips when ice packs and coolers were not to be had. When you think about it, though, the PB&J is brilliant — it was sweet & salty before “sweet & salty” was a thing! Sweet, fruity jam, slathered upon salty, umami peanut butter, nestled between slices of soft bread. Utter genius. Peanut butter genius, you might say.
I like to play with my food. I also like my Martha Stewart COOKIES cookbook (thanks, Mom!). So, I decided to try to make a more visually-literal adaptation of Martha’s Lime Meltaways — a cookie that has been a family favorite since I acquired this tasty tome.
A cloaking of powdered sugar on a cookie, while delicious, can hide both good and bad things: indications of internal flavors, unsightly surface issues, dirt from when the cookie was dropped on the ground, etc. So, to really embrace the zesty lime-iness of these cookies, I wanted to make them look every bit as citrus-y as they taste!
I love these cookies. They are the quintessential holiday spice cookies, and they are so so easy (thanks, Real Simple)! After years of making them as directed, a particularly autumnal day inspired me to make a fall-ified version of these delightful spice cookies!
Apple chips just happened to fall into my shopping cart the other day while grocery shopping, as did soft caramel candies, toffee baking pieces, and a half gallon of rocky road ice cream (let’s ignore the ice cream for now). Caramel apples are a classic fall favorite of my childhood, and few things scream AUTUMN IN NEW YORK louder than apple desserts.
In the world of dentistry, “SRP” stands for “Scaling and Root Planing.” In the world of FoodSwingBlog, “SRP” stands for “Short Recipe Post,” a way for me to build up the recipe archives without excessive elocution!
I could get chip-faced on banana chips all day every day — give me a jar of creamy peanut butter to go with them, and I may not even come up for air. So, when I found myself with a family-sized bag of banana chips and no family in sight, I knew I had to start baking with them to save myself (from myself).
[Insert “I love autumn weather/colors/food” monologue here]
There, now that we got that obligatory rhapsody out of the way, let’s talk quick breads! Quick breads are suchly called because there is no kneading, resting, or rising involved — they take next-to-no-time to throw together! Unlike yeast breads, which get their feathery textures and puffy airholes from thousands of farting microorganisms and hours of waiting time, quick breads rely on chemical leaveners for their loft — btw, I’m talking baking powder/soda, not scary chemicals.
For those of you unfamiliar with the current food fad that is cereal milk I believe it is safe to assume that cereal milk is exactly what you think it is. Cereal milk, in its purest form, is the milk that remains at the very bottom of a bowl of cereal. Once every last nugget of cereal has been consumed, two types of people emerge: 1. those who abandon their spoons, raise bowls to lips, & shamelessly gulp down that delicious, cereal-fortified milk, and 2. those who immediately stand, make a beeline to the sink, & dump that liquid gold down the drain — based on my description, you can probably guess where I fall in this dichotomy.
If George Foreman can name all five of his sons, “George Edward Foreman,” then I can certainly have multiple chocolate chip cookie recipes here on this blog. It’s only fair.
So, what’s different about these bad boys? A bit of a puffier cookie, the addition of ground-up, toasted oats, and a knock-your-socks-off trifecta of chocolates. Similar to how the Harry Potter books and movies should be considered as entirely independent entities IMHO, I don’t like to directly compare my chocolate chip cookie recipes. Just as the HP & the Chamber of Secrets movie could not accommodate Nearly Headless Nick’s Death Day party, my Copy Cat Entenmann’s Chocolate Chip Cookies (or the You-Won’t-Miss-the-Butter Chocolate Chip Cookies, Gooey Chocolate Chip Cookies, or even my Classic(ish) Chocolate Chip Cookies) could not accommodate the ground oats that make these White, Dark, & Milk Triple Chocolate Cookies so satisfying — think about it, this is a tremendous analogy.
You get the best of both worlds Chill it out, take it slow Then you rock out the show You get the best of both worlds Mix it all together And you know that it’s the best of both worlds
On the surface, it would seem that Miley Cyrus is probably singing about her Hannah Montana persona in this song, but I’m willing to bet that there’s actually a double meaning here and Miley is actually rhapsodizing about my Black & Tan Brownies. Very plausible.
Blondies are delicious, and brownies are delicious, but together, their respective deliciousnesses synergize into a result that far exceeds the sum of its parts (similar to Golpalott’s Third Law – see Harry Potter and the Half Blood Prince for clarification, if needed).
A 12-pack of beer is a lot for this girl — even when paced out over time. As a result, I’ve found many ways to get crafty with beer (mostly to free up fridge space). Beer-braised carnitas, beer pizza crust (no additional yeast needed), beer bread, even beer chocolate chip cookies! You name it, I’ve probably tried to make it with beer — still perfecting my beer overnight oats though… (totally kidding)
In the world of dentistry, “SRP” stands for “Scaling and Root Planing,” a super thorough deep-clean. In the world of FoodSwingBlog, “SRP” stands for “Short Recipe Post,” a condensed, flavor-packed post with minimal added comedic fillers and no high fructose corn syrup.
Sweet & Salty Peanut Cookies
Crunchetize me Cap’n! I have not seen a Cap’n Crunch cereal commercial in yeeeeaaaars, but I still remember the slogan perfectly! As a kid, my mom would never buy it for me because it was “too sugary,” yet, I still was allowed to eat Little Debbie Zebra Cakes — I guess that’s balance.
It wasn’t until college that I experienced the delights of Cap’n Crunch cereal. As my peers were discovering things like pot, beer, and “themselves,” I was exploring the world of sweetened cereals. My parents must be so proud.