Tuesday, March 3, 2009

Beets and Peanut Butter Cookies

We're currently in the progress of cleaning out the fridge in preparation for VACATION! WOOHOO! My mom and little bro came over for dinner. We had some leftover Tikka Masala Chicken, Sri Lankan Cabbage and Thai Soup. My brothers eat like 2-3 times a normal serving, so I also made a Miso Glazed Salmon and roasted some golden and red beets. I thought the beets were pretty, so I photographed! I love the DEEP pink color of the beets, and the concentric circles the alternating dark and light colors make. I'd never seen golden beets before so I had to buy some of those. They tasted good, but they weren't quite as tasty as the red ones. Boy were they pretty though!
Roasted Beets
Clean beets with water and a clean rag to get all the dirt off. Trim tops to an inch or less. Wrap individually (or a few small beets together) with a bit of olive oil drizzled over and salt. Bake at 375 until fork pierces easily. Or if you run out of time like us, put on a microwave safe plate and nuke em until soft. Slice and enjoy!

After dinner, 15 year old kid brother wanted to make some cookies, so we snagged a peanut butter cookie recipe by Alicia of Confessions of a Bakeaholic. It looked so good on Tastespotting that we decided to give it a try. We followed the recipe exactly as she did except for the addition of a little granulated sugar (as Alicia noted) and we accidentally melted the butter instead of softening it...oops! Oh yeah, and we didn't cool the batter. We're way to impatient for that!
Peanut Butter Cookies
These were the December 28th Cookie of the Day: Martha Stewart
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1 teaspoon baking soda
  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup smooth peanut butter
  • about 1/4 cup granulated sugar


  1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silpat.
  2. Sift together flour, salt and baking sodea, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until well combined. Add peanut butter, and beat until smooth. Add flour mixture, and beat on low until combined.
  3. Form each cookie into a ball using about a tablespoon of dough. Place cookies on the prepared baking sheets, about 1 inch apart.
  4. Press fork slighty into the cookies to make a decorative top.
  5. Bake until golden, about 10 minutes. Remove from oven, and place on a wire rack until completely cooled.

They turned out very well. Very tasty. My only complaint, as with most peanut butter cookies I make is that the texture turns out sort of chalky. Not very moist and chewy. Maybe this is my fault due to the melted butter, or the non-chilling, I'm not sure. If you have ideas, please let me know. I'd love to figure this out. They never come out moist, gooey or chewy like chocolate chip cookies for example, and I'm not sure why. Hm... Either way, we put chocolate chips in the last batch and they were even better.

This is my poor runaway dog Lily, who came home after a 5 day excursion with an enormous abscess on her neck and although it has been drained she still cant quite extend her neck to look up...she just looks side to side with her head down. so tragic.

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