Do-si-dos (Peanut Butter Oatmeal Sandwich Cookies), Revisted

While visiting Dustin's home in Oregon for Christmas I had the chance to revisit some our our favorite dishes and make them for his family. We made caramelized onion burgers with twice-baked sweet potatoes, Italian lasagna, and garlic chicken. We tossed salads and baked pizzas and I learned how to make his mother's amazing potato salad, which I'll be sharing with you for sure! We also made these cookies. They're peanut butter bliss!

I haven't found a way to adjust the peanut butter frosting ratio just right, so you'll undoubtedly end up with extra. I've never heard of death from frosting excess- so I guess you'll cope. I know 40 cookies sounds like a lot, but really, make the whole recipe. They'll disappear like magic and you'll be wishing you had more!

1/30/09: We bought girl scout cookies by the boxful when I was young, but somehow I've never had a Do-si-do. So I can't tell you whether these taste just like the originals, but I do know that they are scrumptious! Peanut butter sandwiched between peanut butter- it doesn't get any better than that! The oatmeal gives them a soft chewy texture and the frosting is...well, the icing on the cookie! So good. This peanut butter frosting might find its way onto other treats...cupcakes beware!

INGREDIENTS
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 cup peanut butter
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 tsp. vanilla extract
2 cups quick cooking oats

Peanut Butter Frosting:
6 Tbsp. butter, softened
2 cups confectioners' sugar
1 cup smooth peanut butter
5 Tbsp. heavy whipping cream (to desired consistency)

DIRECTIONS
1. Preheat oven to 350 F.

2. In a large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.

3. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.

4. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake in preheated oven for 8-10 minutes, or until cookies are golden brown on the edges. Remove from the oven to cool completely on a wire rack.

5. To Make Filling: Cream 3 tablespoons butter with the powdered sugar, 1/2 cup smooth peanut butter, and the heavy cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Makes about 4 dozen sandwich cookies (with more than enough frosting).

(Adapted from All Recipes)

Roasted Vegetable Lasagna

Merry Christmas! I saved this recipe for today since it looked so festive photographed on my mother's Christmas plates! We usually have a ham for Christmas dinner, but perhaps in Italy they eat lasagna. Either way, this meal is fit for a king! Since finding perfection in this authentic lasagna recipe, I didn't have much desire to try any other. But once the idea of a veggie lasagna got on my mind I couldn't resist. If you love roasted vegetables (me, me!) or even if you don't, this lasagna is going to please you.

I hope each of you is somewhere that feels like home this Christmas, soaking in the spirit of the season and devouring the holiday's best dishes! And I wish you a merry delicious Christmas!

INGREDIENTS
1 package no boil lasagna noodles (whole wheat if you can find them)
2 jars (48 oz.) marinara sauce  (your favorite or try this recipe)
mozzarella, grated
Parmigiano Reggiano, grated
Asiago, grated (optional)
fresh basil, chopped

Roasted Vegetables:
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz. Cremini mushrooms, quartered
1/2 red onion, chopped
2 large carrots, shredded
6 cloves of garlic (skin left on for roasting)
extra virgin olive oil
salt and pepper, to taste
dash dried oregano
dash dried basil

Ricotta Mixture:
16 oz. ricotta
1/4 cup Parmesan, grated
1/4 cup mozzarella, grated
1 egg
1 clove garlic, minced
fresh basil, julienned
dash dried oregano
pinch nutmeg
salt and pepper, to taste

DIRECTIONS
1. Preheat oven to 400 F. Line a baking sheet with aluminum foil. In a large bowl toss the chopped vegetables with a splash of olive oil, salt and pepper, oregano, and dried basil to coat. Spread the vegetables in an even layer on the baking sheet. Bake in preheated oven for 15 minutes, toss, and continue cooking an additional 15 minutes until tender. Remove from the oven and set aside until ready to assemble the lasagna.

2. To make the ricotta mixture, combine ricotta, Parmesan, mozzarella, egg, garlic, fresh basil, dried oregano, and nutmeg in a large bowl. Stir until well incorporated. Season to taste with salt and pepper.

3. Reduce the oven heat to 350 F. Coat a large glass baking dish (9x13) with cooking spray. Cover the bottom of the dish with a bit of marinara sauce. Place 1 layer of lasagna noodles over the marina (do not overlap). Top with a thin layer of marinara, then spread half of the ricotta mixture over top. Sprinkle a layer of freshly grated cheeses over the ricotta. Next, place on half of the vegetables, followed by another layer of sauce, noodles, sauce, the remaining ricotta, cheeses, the remaining vegetables, sauce, noodles, and the remaining sauce. Top with a generous amount of freshly grated Parmesan, Mozzarella, and Asiago.

NOTE: At this point the lasagna can be covered and refrigerated until ready to bake. You will probably need to increase the baking time if the lasagna is refrigerated first.

4. Cover lasagna with aluminum foil and bake in preheated oven for 30 minutes. Remove the foil and continue cooking another 15 minutes, until the cheese is golden brown and bubbling and the noodles are soft throughout.

5. Remove from the oven and top with freshly cut basil. Let sit for 10 minutes before serving.

Makes a heaping 9x13 pan of lasagna.

(Adapted from For the Love of Cooking)

Cranberry Pistachio Biscotti

Usually I prefer my cookies soft and chewy and biscotti breaks that rule. Biscotti, traditionally an Italian "twice-baked" cookie, is hard and somewhat dry. But somehow still good! Very good in fact. To die for dipped in a steaming mug of hot cocoa! This festive combination uses pistachios and sweet dried cranberries highlighted by fresh orange zest and blanketed in rich white chocolate. You should add it to your Christmas cookie rotation. They're ideal for gift giving because they keep for a relatively long time (they were invented for their storage capabilities, in fact). Box a handful of biscotti with gourmet cocoa mix and a cute mug and you have a creative home-baked gift!

INGREDIENTS
1/4 cup butter (or olive oil)
3/4 cup sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. orange zest
2 eggs
1 3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup pistachios
1/2-3/4 cup dried cranberries (to taste)
12 oz. white chocolate for dipping/drizzling

DIRECTIONS
1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

2.  Combine the sugar, butter, vanilla extract, almond extract, and orange zest in large bowl and beat with an electric mixer until light and fluffy. Beat in the eggs 1 at a time.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just blended.

4. Form the dough into a long log (approximately 12 x 3 inches) and place on the parchment lined baking sheet. Bake in preheated oven for 30 minutes. Remove from the oven and let cool.

5. Once cooled, Use a serrated knife to cut the log into 1/2-3/4 inch slices. Place the slices on their sides on the parchment-lined baking sheet and return to the oven to continue cooking for 10-15 minutes, until golden. Remove from the oven to cool on a wire rack.

6. Once cooled, dip in melted white chocolate and dust with holiday colored sprinkles (optional).

Makes 16-24 biscotti.

(Adapted from All Recipes and Food Network)

Bird's Nest Cookies (Thumbprint or Thimble Cookies)

This recipe is a Christmas tradition in my family. Every December my mom would begin Christmas cookie production. She'd store stacks of Tupperware containers in the cool garage filled to the brim with holiday treats such as peanut butter balls, and best of all, what we call bird's nest cookies! They're known by many names- thimble cookies and thumbprint cookies, but the general idea is the same. A sweet buttery ball of shortbread is rolled in nuts or coconut and dented with a finger or a thimble (or the end of a spoon in my case). Then they're baked and the "nests" are filled with fruit jelly.

If you've never had a bird's nest cookie it might sound kinda strange, but I promise they're delightful! My little sister who doesn't care much for jam, took one bite and with wide eyes declared the cookie "delicious"! She ate half a dozen. We use my mom's homemade strawberry jam which is the best I've ever had. Someday I'll have to make that on my own!

It's always fun to have recipes that have been passed down through the family. This one came from my grandmother (mom's mom) who died before I was born and so it has a special place in our hearts and our kitchen.

INGREDIENTS
1 1/2 cups salted butter (if you use unsalted be sure to add about 1/2 tsp. salt)
3/4 cup sugar
1 Tbsp. pure vanilla extract
3 cups all-purpose flour, sifted
3 eggs, separated
jam or jelly of your choice (I used raspberry and strawberry)
sweetened dried coconut flakes
walnuts, finely chopped

DIRECTIONS
1. Preheat oven to 350 F.

2. In a large bowl, cream butter with an electric mixer. Add the sugar gradually and mix well.  Lightly whisk the egg yolks then add them to the bowl with the vanilla and flour,mixing until thoroughly combined.  Shape into walnut-sized balls.

3. Place egg whites in a shallow bowl and lightly whisk. Place nuts and coconut in separate bowls. First roll the balls of dough in the egg whites and then in either the nuts or coconut to coat. Place on a lightly greased cookie sheet and dent in the center with a thimble or finger.

4. Bake in preheated oven for 10 minutes. Quickly remove from the oven and re-dent the tops of the cookies. Return the cookies to the oven and continue cooking for about 8  minutes, until golden. Remove from the oven to cool on a wire rack. Fill the centers with jam or jelly while still hot. Once cooled, store in an airtight container. 

NOTE: If using coconut, make sure the oven rack is in the middle of the oven and watch the cookies closely at the end of cooking to prevent the coconut from burning. 

Makes 40-60 cookies, depending on size.

(My mother's recipe.)

Mashed Potatoes with Goat Cheese and Chives

This is not how I typically make mashed potatoes. I had half a block of goat cheese left in my fridge and couldn't resist trying this recipe. Plus, I like chives. I really like chives. They make everything a little bit more yummy. Goat cheese has a strange texture and an odd and intriguing flavor. It melts with mashed potatoes to create a fluffy, creamy mound of goodness. They're just not light in a diet sense. However, better cheese than butter is my motto! Plus, these are so decadent you won't need to smother them in gravy, so you're saving calories there, right?!

INGREDIENTS
3 lbs. Idaho baking potatoes, peeled and cubed
1 Tbsp. butter
6 oz. goat cheese
about 1 cup milk (to desired consistency)
about 1/4 cup fresh chives, chopped (to taste)
salt and pepper, to taste

DIRECTIONS
1. Place potatoes in a large pot and cover with water. Add some salt, cover, and bring to a boil. Reduce heat and simmer 15 minutes, or until tender. Remove from the heat and drain. Add 1 Tbsp. butter, a splash of milk, and mash with a potato masher to the desired consistency, adding more milk as necessary.

NOTE: To ensure your potatoes stay warm you can return them to the stove over low heat while mashing or you can heat the milk before adding it to the potatoes.

2. Stir in the goat cheese just until it melts. Season to taste with salt and pepper. Just before serving stir in the chives. Garnish the top with extra chives (optional).

Serves 6.

(Adapted from Cooking Light)

Sausage, Mushroom, and Pepper Pizza

Sometimes I get so excited to eat what I've created that I forget the finishing touches. Halfway through devouring this cheesy delightful pizza I realized I forgot to add the fresh basil. Such a shame. So I surreptitiously sprinkled some on top, after the pizza had cooled. Not the same, but better late than never. Don't forget the basil (especially if you buy a 3$ bunch of it just for this occasion). It makes it this pizza marvelous (and particularly beautiful).

I have to tell you. Tomorrow we leave for a Christmas vacation. We're on break from school for the next few weeks and so we're heading to Oregon to spend the holidays with Dustin's family. We're quite excited because it's been almost 2 years since we made the trip. But this does mean that I won't be in my kitchen... for 2 weeks! We barely left last night (staying with my parents in DC today) and I'm already experiencing separation anxiety. In theory, I'm looking forward to a break from cooking, but I know I'm going to miss it very much. I've saved a few recipes to share, but my posts may come a little less often until I'm back and caught up.

Feeling sad about the impending separation? Need a comforting slice of cheesy pizza to cheer you up? This recipe will do. It combines classic pork sausage and fresh sauteed veggies for a pizza supreme. It's cheesy, rather greasy, and livened up with fresh cut basil (if you don't forget it!). Make sure to visit the link below for instructions on making the perfect pizza crust. It's my most-utilized recipe on this site.

INGREDIENTS
1 recipe pizza dough
6-8 oz. sweet or spicy Italian pork sausage
1 cup onion, thinly sliced (I used 1/2 of a large white onion)
1 red bell pepper, thinly sliced
8 oz. mushroom mix (I used half cremini and half skitake), cleaned and quartered
salt and pepper, to taste
2 cloves garlic, minced
about 1 cup pizza/marinara sauce
about 2 cups mozzarella cheese
fresh basil, julienned

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat oven to 450 F.

3. Remove casings from sausage and cook in a large skillet over medium-high heat until browned, stirring to crumble. Add onion, pepper, and mushrooms and saute until tender (about 8 minutes). Stir in garlic and cook for 1 more minute. Season to taste with salt and pepper. Remove from the heat and set aside.

4. Once the crust is prepared, spread a thin layer of tomato sauce over the crust. Top evenly with the sausage and mushroom mixture. Sprinkle with desired amount of cheese.

5. Bake in preheated oven for 8-10 minutes until the crust is golden and the cheese is bubbling. Remove from the oven, sprinkle with fresh basil, and serve. 

Makes 1 large pizza.

(Adapted from Cooking Light)

Soft Ginger Cookies

I'm still new at this. I don't always know what I'm doing. But I learn a lot in the process and can share my new knowledge with you. I'm going to try to be better about using this blogging opportunity to teach my readers about what I've learned. Often I take for granted that you just know everything. But I shouldn't, because once I didn't. For example, before I made these soft chewy ginger cookies (last week), I didn't know about Blackstrap molasses.

I bought a bottle of Blackstrap because it is the natural unrefined version of molasses (has all of the nutrients still in tact). What I didn't know was that when they said "black", they meant it! Thus, the very dark, almost black, gingersnaps! Blackstrap also has a stronger molasses-y flavor and can overpower desserts. Thus, it is typically not recommended for baking. (Unless you like the sharp flavor.) I'd made these cookies before with regular sulfered molasses and they turned out much paler and more mild. I still liked the "healthy" version, but there is a difference.

So there you go. A teaching moment about molasses. This ginger cookie recipe is the best. They're super soft (and stay that way), sweet, and delicious. I never thought myself much of a fan of gingersnaps, but these redefined the dessert for me. I'd recommend the lighter molasses for the classic taste and texture.

INGREDIENTS
2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup butter, softened
1 cup white sugar OR organic cane sugar
1 egg
1 Tbsp. freshly squeezed orange juice OR water
1/4 cup molasses (blackstrap not recommended)
2 Tbsp. white sugar OR turbinado sugar

DIRECTIONS
1. Preheat oven to 350 F. In a small bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8-9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Makes 24 cookies.

(Adapted from All Recipes)

Peanut Udon Noodles

Peanut butter goodness, that's what this is. This noodle dish is so simple and so scrumptious! I'm so happy I found it. My noodle craving can now be satisfied at home, for cheap. Live I've said before, I'm not much of a pasta girl. But Asian noodles are a different story. They're usually lithe and light, slippery and satisfying. If only I could master the art of eating with chopsticks. I'm terrible at it. I own cheater chopsticks that I carry with me to restaurants. They're connected at the top and work like prongs. No coordination required!

Whenever possible, I try and use whole grains. But this time I was worried it would ruin the result. So I used an Asian wheat noodle known as Udon. The healthier alternative would be Soba noodles (made with buckwheat). To add protein to this dish you could shred a rotisserie chicken and warm it with the sauce or dice and sear your own in the pan before making the sauce. Shrimp would also be excellent. They only take a minute to cook, so add them to the sauce at the end, right before tossing with the noodles.

INGREDIENTS
1/2 cup low-sodium chicken broth
1 1/2 Tbsp. fresh ginger, minced
3 Tbsp. low-sodium soy sauce
3 Tbsp. peanut butter
1 1/2 Tbsp. honey
1/2 tsp. hot chili paste (optional)
3 cloves garlic, minced
8 oz. Udon noodles
green onions, chopped
1 red bell pepper, thinly sliced
roasted peanuts, crushed
fresh cilantro, chopped

DIRECTIONS
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a large pan or wok. Cook over medium heat until peanut butter melts and is heated through. Add noodles and red pepper, and toss to coat. (If you find that the sauce is too thick or is glopping up the noodles, slowly add some warm water or chicken broth to thin it out.) Garnish with green onions, peanuts, and cilantro.

Serves 2-4.

(Adapted from All Recipes)