Friday, April 15, 2011

Reese's Toast

This is a single-serving, completely non-healthy comfort food sort of treat, best for cold nights.

And, it requires a toaster oven.  If you don't have one, and can figure out how to replicate this, by all means share.

I think I came up with this after my father died of lung cancer in 1990, and I'd recovered from my first-ever bout of pneumonia.  It's terribly comforting, extremely gooey, and a big guilty pleasure.

Simply take a piece of bread and toast it on the lightest possible setting.

Then, while it's still warm, spread peanut butter on it.

Immediately dot the surface of the peanut butter with chocolate chips.

Put it back in the toaster oven, and toast on the lightest setting one more time.


But even if you do, it's almost worth it.  Warm peanut butter, toasted bread, gooey chocolate chips.  Yeah, it's good stuff.  A glass of milk, or a hot cup of tea just make it that much more perfect.

Monday, April 11, 2011

Carrot Spice cookies

This is the recipe I took to work this morning, it was a huge hit.  Next time though, I think I'll switch the proportions of the wheat and white flour, the wheat was just a little too strong for my liking.

Carrot Spice Cookies

  • 3/4 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 2 whole carrots, peeled and grated with a microplane
  • 1 teaspoon vanilla extract
  • 3/4 cup rolled oats
  • 1/3 cup raisins
  • 1/3 cup toasted pecan pieces
Place rack in center of oven and preheat oven to 350 degrees F.
1.      Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
2.     Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
3.     Add egg, carrots and vanilla and beat an additional 30 seconds.
4.     Add flour mixture and beat an additional 30 seconds.
5.     Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.
6.     Line a large cookie sheet with parchment paper. Using between 2 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies.
7.     Bake for 12-15 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.