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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Lemon Icebox Pie With “Savannah Smiles” Crust

A few weeks ago, my lovely roommate alerted me to a contest that the Girl Scouts of Western Washington were putting on: a Food Blogger Contest. Any Food Blogger who signs up for the contest receives five free boxes of Girl Scout cookies in exchange for creating a recipe utilizing Girl Scout cookies and submitting the recipe to the contest.

Not only was I ecstatic to participate in this local contest, but I absolutely love Girl Scout cookies. I usually indulge in Girl Scout cookies that are more of a chocolate-y nature; however, I decided to use the lemon-flavored Savannah Smiles cookies for this baking extravaganza instead. Why? I have recently been itching for warm weather and have lately welcomed any and all chances to partake in foods and activities that remind me of Spring, sundresses (hence the blog title) and barbecues (still cannot wait for my upcoming visit to the South!). And, since the Northwest has experienced a few rare recent bouts of sunshine for the Winter, I figured I’d complement the sunshine by baking something lemon-inspired to get us all in the mood for Spring!

So, with a few household ingredients and a generous gift from the Girl Scouts, I happily made a Lemon Icebox Pie (with a twist – the crust substituted Savannah Smiles cookies instead of graham cracker crumbs).

Step 1: Grease Springform Pan

Step 2: Crush Lemon Cookies


Step 3: Pour Melted Butter, Sugar, Crumbled
Cookies and Salt Into Food Processor;
Pulse Until Combined


Step 4: Press Crust Into Springform Pan

Step 5: Whisk Condensed Milk With Lemon
Juice; Whisk Egg Yolks With Lemon
Zest;
Combine Both Mixtures


Step 6: Pour Liquid Mixture Into
Springform Pan; Bake at 325
Degrees for 25 Minutes; Freeze Overnight

Step 7: Cut Paper Stars (Or Other Shapes);
Place Onto Cooled Cake; Sprinkle
With Powdered Sugar


Step 8: Add Blueberries and Eat!

I love lemon-themed recipes. Out of all the ones that I’ve tried, I believe this one best captured a lemon flavor through an intense sour lemon filling that was complimented by a sweet Girl Scout cookie lemon crust.

Don’t be fooled – this recipe rings true to the name of “Icebox”. This pie is technically “frozen”; however, it does not come out of the freezer frozen like a brick. But, beware, it does start to melt and get soft rather quickly so I recommend consuming quickly. I decided to serve this on Superbowl Sunday, and luckily for us all, it was tasty enough so that it wasn’t a problem!

Cheers!

Again, I’d like to give a special shout-out and thank you to the Girl Scouts of Western Washington – this was a fun contest and I’m glad that I had the chance to participate. Don’t forget to check out their cookie sale March 2 – 18. If you need more information, check out their awesome cookie locator platform or their app or check them out on Facebook and Twitter to see what they’re doing!

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!

When the Moon Hits Your Eye Like A Big Pizza Pie, That’s Amore! (Part 2)

This past weekend, I met up with a friend and her boyfriend at Grand Central Bakery in the Sellwood area of Southeast Portland. Although we ate at Grand Central Bakery for lunch, I fully intent to revisit this cozy, neighborhood establishment for a morning pasty and daily Cup-of-Joe. Besides being totally smitten by a delicious sandwich, I was also ecstatic to discover that Grand Central Bakery has a “U-Bake Menu.” This means that they sell “U-Bake” pie, pizza, puff pastry, and cookie doughs. Don’t get me wrong, I love making dough from scratch; however, sometimes it is just too time consuming.

With the “U-Bake” menu staring me in the face and tempting me greatly, I decided that the $2.95 purchase of pizza dough was definitely worth the price and would save me tremendous time. For a Sunday dinner with the generous help of Grand Central Bakery, I decided to make: Cheese Pizza with Feta, Sundried Tomatoes, and Pesto and Cheese Pizza with Carmelized Onions and Prosciutto.

Step 1: Chop Garlic and Prepare Olive Oil Base;
Chop Prosciutto and Sundried Tomatoes;
Caramelize Onions; Add Olive Oil Base to
One Half and Tomato Sauce to Other Half

Step 2: Place Mozzarella Over Top; Spread
Pesto, Feta, and Sundried Tomatoes Over
One Half; Spread Prosciutto and Caramelized
Onions Over the Other Half

Step 3: Bake, Cut, Serve!

Every now and then, I have enjoyed making a pizza on a Sunday afternoon. I’m glad that I improvised for this pizza as compared to a previous post (as seen here). I still have much room to improve including getting the temperature just right and the amount of ingredients used. But, that is part of the fun with experimenting!

Cheers!

Chocolate Hazelnut Cookies

I feel pretty confident to state that most people consider peanuts or peanut butter as the “go-to” nut item to implement into a dessert (especially desserts containing chocolate). Peanut butter cookies, peanut butter pie, and peanut butter and fudge brownies are just a few examples of classic dessert items that have morphed into something different with the addition of nuts. Unfortunately for me, my doctors found that I have a slight allergic skin reaction to peanuts. So, now I have to find different ways to satisfy my cravings for peanut butter or peanut-flavored desserts.

Luckily for me, I was introduced to Nutella two summers ago when I studied abroad in Florence, Italy. Instead of peanuts/peanut butter, Italians literally go “nuts” for Nutella. Now, I realize that was an awful pun, but it is completely true. And, just like them, I developed a deep love for Nutella as well.

So, this past weekend, I became elated when a friend and I saw a recipe for Chocolate Hazelnut Cookies in Ina Garten’s cookbook titled  How Easy is That? So, to get us into the Holiday spirit, we put on some Christmas music and substituted normal cookie cutters for Christmas themed cookie cutters while baking.

Step 1: Toast Hazelnuts

Step 2: Cream Butter and Sugar, Add
Flour Mixture and Toasted Hazelnuts


Step 3: Chill Dough, Roll Dough, Cut Dough


Step 4: Bake Dough


Step 4: Spread Nutella, Put Together,
Sprinkle Powdered Sugar


I’m glad that my love for Nutella has returned this Holiday season. But, not only did these serve as perfect Christmas Cookies, but they can be made year-round as a perfect chocolate-y treat!

Cheers!