Sunday, April 26, 2009
Tuesday, April 21, 2009
2 c creamy peanut butter
2 c sugar
36 mini Reeses peanut butter cups, unwrapped
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream (I used fat free Half and Half)
2 tbsp. sugar
2 tbsp. water
mini Resees Pieces or M&Ms
Preheat the oven to 350 degrees F. Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well mixed. Divide the dough evenly between 24 wells of a mini-muffin pan, making dough balls. Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done. Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, or until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them.
Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper. Place the chopped chocolate in a small, heat-proof bowl. In a small sauce pan, bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens to your desired consistency. Drizzle over top of the cookies. Sprinkle with Resees Pieces before the glaze hardens.
Monday, April 20, 2009
I love feta cheese. Love love love. Lately, I've been using more of it in my cooking since I've turned to Mediterranean recipes for low/good fat dinners. A note about feta:
Sheep are the most important dairy animal in the Mediterranean. In much of the Middle East, the sheep’s milk cheese of choice is feta. Look for imported sheep’s milk feta cheese which has been barrel aged. To feta aficionados, there is no comparison between artisnal-barrel aged feta and the feta produced in huge automated factories. However, given the expense and in some areas the unavailability of barrel-aged feta, feta cheese imported from Greece, France and Bulgaria are your next best bet.