Chocolate-Peanut Butter Shortbread Sandwich Cookies

Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine
When combined together, chocolate and peanut butter can make such a wonderful combination. For my own preferences, I’m absolutely smitten with both chocolate and peanut butter whether in cake, cookie or in candy format (Reeses will always be a favorite). This recipe in particular, Chocolate-Peanut Butter Shortbread Sandwich Cookies (from Craftsman and Wolves as featured in Food and Wine Magazine), combines both of these flavors for a classic chocolate and peanut butter taste; however, the element of shortbread makes for a nice alternative due to its crunchy, crumbly nature when paired with the creamy peanut butter filling.

Step 1: Mix Dry Ingredients Together

Sifting Flour for Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine
Step 2: Cream Butter and Sugar

Creaming butter and sugar for Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine
Step 3: Combine Butter and Sugar
Mixture with Dry Ingredients;
Flatten Dough into Disk

Flattening shortbread dough for Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine
Step 4: Roll Out Dough, Cut into
Rectangles and Bake

Making shortbread for Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine

Step 5: Mix Filling Ingredients Together

Peanut butter filling for Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine
Step 6: Spread Filling Between
Cooled Cookies and Eat

Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine

I will admit that this is the first time that I had ever tasted chocolate shortbread. Judging by how much I liked it, I’m a little bummed that I had not discovered it sooner! Anyway, this is a fantastic recipe from Craftsman and Wolves, a contemporary patisserie in San Francisco. I will definitely make it a point to bookmark this place to visit in the future.

What is your favorite chocolate and peanut butter recipe? Share with a comment below!

Cheers!

Chocolate-Peanut Butter Shortbread Sandwich Cookies - Food and Wine Magazine

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Rhubarb Sorbet with Pistachios and Dark Chocolate

Rhubarb Sorbet with Dark Chocolate and Pistachios

This past Sunday I was determined… incredibly determined to make some concoction with rhubarb. I’m always usually pretty persistent with my recipes, but this Sunday was just a little different. Basically, this urge to bake with rhubarb resulted from a visit I had a few weeks ago to Ox in Portland where I had one of the most tasty sweet concoctions of my life: Rhubarb Vanilla Sorbet, Bittersweet Chocolate Magic Shell, Crushed Pistachio.

As a result, I’ve been thinking about rhubarb ever since that visit so I knew I had to fulfill my craving for it.

But, among all of the various options to bake with rhubarb, I decided that instead of a rhubarb crisp or rhubarb pie, I wanted to make something “cooler” (temperature-wise), so I choose to attempt to replicate the Rhubarb Sorbet I had at Ox. However, after two botched tries of locating rhubarb (the first store did not have rhubarb and the second store had unripe rhubarb), my final attempt resulted in just enough (I almost took all of the slim supply at the store) to make this dessert!

Despite the madness of visiting three stores, this recipe was definitely worth the trouble and the wait. Just look at the pictures above and below and you’ll understand!

Step 1: Chop Rhubarb

Rhubarb for Rhubarb Sorbet

Step 2: Dissolve Sugar in Water Over Low Heat

Dissolving Sugar for Rhubarb Sorbet

Step 3: Add Lemon Juice and Rhubarb Pieces

Rhubarb Mixture for Rhubarb Sorbet

Step 4: Put Rhubarb Mixture into a Food Processor

Puree-ing Rhubarb for Rhubarb Sorbet

Step 5: Place Rhubarb Mixture into Ice Cream Machine

Rhubarb Sorbet in the Ice Cream Machine

Step 6: Scoop, Drizzle Chocolate and
Pistachios; Eat!

Rhubarb Sorbet with Dark Chocolate and Pistachios


Even though I didn’t make the “magic shell” like Ox did, I still thoroughly enjoyed this recipe. Basically, this recipe encompasses three distinct flavors: tart, sweet and salty. Usually I only like two of those distinct flavor types, but this time all three converged together quite nicely without overwhelming each other in the process!

Thank you to Ox for offering such a delicious recipe!

Cheers!

Rhubarb Sorbet with Dark  Chocolate and Pistachios

Simple Sunday Treat: Chocolate Milkshake

Every now and then I become quite nostalgic for desserts and foods that remind me of when I was young, carefree and the biggest worry I had was which item I was going to play with at the playground at recess. For me, milkshakes happen to remind me of these times and also happen to be a childhood favorite.

A few weekends ago, I was reminded of milkshakes after I saw pink and white striped straws at Troolie in Portland. After I saw these, I decided that I must have them. And, naturally, I found plenty of other neat cards and assortments of goodies – including clever recipe cards for noting one’s favorites.

So, after a successful trip, I decided that the a must-do activity for a lazy Sunday would be an old fashioned milkshake complete with a pink and white striped straw while using my new set of recipe cards for the first time!


Classic Chocolate Milkshake


Although it’s nothing fancy, sometimes something this easy dressed up with a cute arrangement is the way to go!

Homemade “Twix” Bars

I can’t quite explain it, but I receive the utmost joy and feel a sense of triumph after making a popular item “homemade”. Do you ever feel the same feeling I experience? Lately, I have been seeing a plethora of homemade girl scout cookies, peanut butter cups and more of the like. I am intrigued by these recipes, but it wasn’t until I saw a recipe on Annie’s Eats, an amazing food blog, for Salted Chocolate Caramel Shortbread Bars (aka very similar to the ever popular Twix bars) that I felt truly compelled to make this homemade rendition. Although these look similar to the esteemed Twix, the flavors are a little bit different as a result of the addition of salt and the substitution for dark chocolate. However, these modifications were the tipping point for my decision to make this recipe!

Step 1: Make Dough and Press
Into Dish and Bake



Step 2: Melt Caramels (I used this step from this recipe)
and Layer On Top of Cooled Crust



Step 3: Melt Chocolate and Layer On Top


Step 4: Let Cool, Sprinkle Salt On Top and Eat

Even though mine didn’t turn out as perfectly as Annie’s, I still experienced a great sense of satisfaction after making these. Plus, this recipe was very simple and one that will be repeated again and again! And, if you want to go the more traditional route of a “Twix” – just use milk chocolate and omit the salt.

Cheers!

Everything is Bigger and Chocolatey-er in Texas!

My eyes lit up as soon as I found a recipe for a Texas Sheet Cake. In order to look forward to my upcoming trip to Austin, Texas (yes, I am so incredibly excited), I figured that I absolutely, positively had to make it. Plus, did I mention it was ranked #2 Best Dessert in Cooking Light magazine and it has copious amounts of chocolate? Sold.

Step 1: Combine Dry Ingredients

Step 2: Mix Wet Ingredients Together;
Add Dry Mixture

Step 3: Bake Batter; Combine Butter,
Cocoa, Powdered Sugar and Pecan; Spread & Eat 

After making this cake, the phrase “everything is bigger in Texas” kept ringing in my head. But, according to this cake, the phrase really should be “everything is bigger and chocolatey-er in Texas”. This was definitely a delicious cake with plenty of chocolate-y goodness. Perhaps my stomach size needs to increase before my upcoming trip!

Cheers!

Chocolate Chip Cookies

This is what happened when I received a request to bake…

I decided to make Martha Stewart’s Chocolate Chip Cookies!

Even though these are a “go-to” item and not resembling anything close to a festive spirit, I decided that sometimes classic recipes are the way to go. Plus, I feel as though one can not go wrong with a Martha Stewart recipe (case in point: the entire batch was demolished at work the next day within an hour). But, for the next time, I will definitely try something a little more adventurous!

Cheers!

Homemade Oreos


I officially have a new obsession – Pinterest. As a result of my recent “pinning” excursions, I have found many different intriguing and recipes that look absolutely delicious. One particular recipe that caught my eye was Homemade Oreos via the blog Sugar Cooking. Oreos have always been a childhood favorite of mine as well as a guilty pleasure. The thought of making these had never previously popped into my mind; however, after seeing that picture, it was all I could think about. After all, sometimes, homemade re-creations just seem better and it’s something I’m always more proud of (as long as it turns out well, of course!).

Step 1: Mix Sugars, Chocolate, Butter
and Egg Together to Form Dough 




Step 2: Form Dough Into Balls, Flatten and Bake


Step 3: Cream Powdered Sugar With
Vanilla Extract and Butter for Frosting 



Step 4: Spread Frosting Between Two
Cookies and Enjoy With Milk 

It is so hard to only eat just one Oreo. In this case, my individual gigantic Oreos resulted in the size of at least three Oreos. So, I guess that means I only get to eat one? Maybe?

Because of their size, these Oreos resemble more of a whoopie pie than the classic Oreo (note: make the dough balls extremely small – even smaller than you consider to be “small”). Nonetheless, they definitely tasted like them. With a  simple bake time of nine minutes and a requirement of normal household ingredients, these are a must-try!

Cheers!