last day of school

This happened a while ago (like two months ago) which shows you how far behind I am on blogging. Oh goodness.

Looking back now, I miss our crazy and silly class. We had so much fun and I miss seeing my friends every day. I'm definitely happy in my internship too so I can't really complain. On our last day of class we all got to make whatever we wanted and then we had a little feast together. It was a fun day of us just goofing around, singing, cooking and baking and having a good old time. I made peanut butter cookies because the rest of the world does not eat enough peanut butter and raspberry truffle brownies. My friend Alvin made his famous, delicious and too-spicy-for-me-but-i-eat-it-anyway curry. Its an amazing dish! Patricia made some amazing Polish dumplings and bread. It was all delicious!

I am lucky to have met some pretty great people here in Paris and wish we still got to play around like this every week. Have you had any fun cooking or baking parties with friend lately? What is your latest recipe?

peanut butter cookies
Oven: 350F/177C

3/4 cup (170 grams) unsalted butter room temperature

1/2 cup (105 grams) light brown sugar

1/2 cup (100 grams) granulated white sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup (185 grams) peanut butter(smooth or crunchy, I use smooth)

2 cups (260 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Beat the butter, brown and white sugars until light and airy. About 3-5 minutes. 

While that is beating, combine the flour, baking soda and salt in a separate bowl.

Beat in peanut butter to the butter/sugar mixture.

Add the egg and vanilla extract and mix until combined.

Add the flour mixture to the peanut butter mixture and combine. Add nuts, optional.

Let sit in refrigerator for 20-30 minutes.

Line a baking sheet with parchment paper.

Roll 1'' balls of dough and place on baking sheet.

Using the end of a fork dipped in granulated sugar, press the fork across the ball to flatten and make indented lines in the dough. Repeat at a perpendicular angle to make the criss-cross pattern.

Bake 10-12 minutes or until the edges are browned.

PB&C

Here is yet another way to combine the world's greatest flavors: peanut butter and chocolate.

PB and Chocolate Marble Brownies

from Sur La Table Cookbook: The Art & Soul of Baking

YUM!

Ingredients:

5 ounces semi-sweet chocolate, finely chopped

1 stick unsalted butter, softened

2 cups firmly packed light brown sugar

3/4 cup creamy salted peanut butter, room temp

3 large eggs, room temp

1 1/4 cups AP flour

2 teaspoons baking powder

1/2 teaspoon salt

Preheat your oven to 350 degrees and place rack in the center. Line the baking sheet with parchment paper or foil across the bottom and up the sides. The lightly coast with melted butter or cooking spray.

Bring 2" of water to a boil in the bottom of a double broiler. (You can use a pot and a heat safe bowl). Place the chopped chocolate in the top bowl of the double broiler and turn off heat. Set the bowl over the steaming water and let the chocolate melt, stirring occasionally.

In a stand mixer, cream the butter and brown sugar on medium-high until it is light and fluffy (5 minutes). Add the peanut butter and scrape down the sides of the bowl. 

Crack eggs into a separate bowl and mix to combine. Add the eggs, one tablespoon at a time until fully mixed in. Add the vanilla and scrape down the bowl.

In another bowl, mix the flour, baking powder and salt. Add the dry ingredients into the peanut butter mixture until smooth. Scrape down the bowl.

Stir half of the batter into the melted chocolate (it might look grainy, that is okay!). Spread 3/4 of the peanut butter batter on the bottom of the pan. It will seem thin, that is okay. Pour the chocolate batter on top of the peanut butter mixture. Spread it out. Drop dollops of the remaining peanut butter batter on top of the chocolate. With a knife or toothpick, make swirls by drawing the knife through the dollops and swirl it into the chocolate batter surrounding it.

Bake 30-40 minutes. Let cool. Enjoy!  

PS- these are GREAT under some ice cream. Juuust saying :)