Peanut Butter Chocolate Chip Pretzel Cookies

• 1 cup butter (2 sticks) at room temperature
• 18 oz brown sugar (2 1/3 cups)
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup natural peanut butter (creamy)
• 8 1/2 oz bread flour (1 2/3 cups)
• 8 1/2 oz all-purpose flour (1 3/4 cups)
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp kosher salt
• 3 cups chocolate chips
• 2 cups thin pretzels, roughly chopped
• Flaky sea salt for sprinkling

1. Cream the butter and brown sugar until very light and fluffy (at least five minutes). If you have a stand mixer, use the paddle attachment.
2. Add in eggs, one at a time, and vanilla, mixing well after each addition. Add in peanut butter, and mix until completely combined.
3. In separate bowl, whisk together flours, baking soda, baking powder, and salt .
4. Add dry ingredients to butter mixture, and mix on low until just combined. Fold in chocolate chips and pretzels.
5. When ready to bake, preheat oven to 350 degrees. Scoop dough onto cookie sheet, flatten slightly. Sprinkle with sea salt. You can make these cookies regular-size, or super-size. Just increase your cooking by 2-4 minutes for larger cookies.
6. For regular-size cookies, bake 10-12 minutes. Let cool on sheet for a few minutes, then transfer cookies to cooling rack to finish.

Ingredients

For the cake:

• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-3/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup Champagne, prosecco, or your choice of sparkling wine

For the pastry cream:

• 1/2 cup heavy cream, divided
• 1/2 cup Champagne or prosecco
• 2 tablespoons cornstarch
• 5 tablespoons granulated sugar
• 1 whole egg
• 2 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla

For the frosting:

• 1 cup plus 1 tablespoon champagne or prosecco
• 2 sticks of butter softened
• 2-1/2 cups confectioners’ sugar
• Pastel dragées

Directions

Make the cupcakes: Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and Champagne mixture alternately, beginning and ending with flour. Batter will be thick.

Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.

Make the pastry cream filling: In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup Champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining Champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.

Cut a divot into the top of each cupcake and fill with pastry cream. Trim the cut-out cake pieces flat to make a “lid” and place on top of the filled divot.

Make the frosting: Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.

In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Champagne plus 1 tablespoon Champagne from the bottle and mix well.
Frost the cream-filled cupcakes and decorate with pastel dragées.

Dad’s Poormans Jambalaya
(recipe fromn Chef Paul Prudhommes’ Lousiana Kitchen)

Seasoning Mix

• 4 small bay leaves
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground red pepper ( preferably cayenne)
• 1 teaspoon gumbo file ( file powder) (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves

Jambalaya

• 4 tablespoons margarine
• 6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
• 6 ounces smoked andouille sausages (about 1 heaping cup) or any other good pure smoked pork sausage such as kielbasa, diced
• 1 1/2 cups onions, chopped
• 1 1/2 cups celery, chopped
• 1 cup bell peppers, chopped
• 1 1/2 teaspoons minced garlic
• 2 cups uncooked rice ( preferably converted)
• 4 cups beef stock or 4 cups chicken stock ( if not salt-free, adjust salt) (I use 2 cans Campbells’ Beef Broth add water to make volume)

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large heavy metal skillet (preferably cast iron) melt the margarine over high heat. add the tasso and andouille; cook 5 minutes, stirring occasionally. add the onions, celery, bell peppers, seasoning mix and garlic. stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom. Add the stock , stirring well. (At this point I usually move everything to an electric crock pot). Bring mixture to a boil; reduce heat and simmer until rice is tender but still crunch, about 20 minutes, stirring occasionally towards the end of the cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove the bay leaves and serve immediately.

Good luck.

Dad

Nanaimo Bar Recipe

“na nye mo”

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Variations on the Second Layer

Peanut Butter Filling

2 T Custard powder
1/4 c Milk
2 Tbsp Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar icing sugar or confectioners -sifted

Grand Marnier Filling

2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier or orange -liqueur
1 tb Orange rind; coarsely grated

Cherry Filling

1/4 c Butter; softened
1 Tbsp. Cherry juice
2 c Icing sugar
1/3 c Maraschino cherries; chopped
drop or 2 of red food coloring

Mint Filling

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute jello pudding powder)
1/4 cup milk
3 cups icing sugar
1 tsp. peppermint flavoring
1 or 2 drops green food coloring as desired.

Cappuccino Filling

2 Tbsp milk
3 Tbsp unsalted butter
2 tsp instant coffee or espresso powder
1/2 tsp vanilla
2 cups icing sugar (aka powdered or confectioners)

Bailey’s Irish Cream

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute vanilla jello pudding powder)
1/4 cup Bailey’s Irish Cream
2 – 3 cups icing sugar

This is Paltrow’s American spin on a Pimm’s Cup, a cocktail from her adopted hometown of London. The key to success? Use ripe, fragrant peaches. (from Bon Appetit) Recipe by Gwyneth Paltrow

• 2 very ripe peaches, peeled, cut into 1/2″ wedges
• 6 tablespoons peach liqueur
• 2 tablespoons fresh lemon juice
• 1/4 cup vodka
• 1 English hothouse cucumber
• 2 cups chilled Prosecco
• 1 1/2 cups chilled soda water
• 12 fresh mint leaves

Using a muddler or wooden spoon, mash peaches with liqueur and lemon juice in a large pitcher. Stir in vodka. DO AHEAD Can be made 4 hours ahead. Cover and chill.
Cut 1/3 of cucumber lengthwise into 4 spears for garnish. Thinly slice remaining cucumber. Stir Prosecco, soda water, mint, and sliced cucumber into pitcher. Fill glasses with ice. Pour cooler into glasses; garnish with cucumber spear.

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon cinnamon
• 1 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon McCormick Chipotle Chille Pepper
• 8 tablespoons (1 stick) cool unsalted butter, cut into pieces
• 1/2 cup granulated sugar, plus extra for rolling
• 1 cup light brown sugar, packed
• 1/3 cup molasses (not blackstrap)
• 2 egg whites

1. Combine the flour, baking soda, and spices in a mixing bowl and set aside.
2. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix.
3. Add the egg whites one at a time, mixing to combine after each addition.
4. Add the dry ingredients in 3 batches, mixing to combine after each addition.
5. Heat the oven to 350 degrees F. Place some granulated sugar on a small plate.
6. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated.
7. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies.
8. Bake until browned, 10 to 12 minutes. Let cool on wire racks and store in an airtight container.

I absolutely hate store bought bagels, but love making them. This recipe has do be started days in advance. If you want same day bagels use this recipe which is tasty but not as pretty.  It’s based on Peter Reinhart’s Recipe from Crust & Crumb. I’m going to give directions as if you wanted fresh bagels Saturday Morning.

Sponge
1/8 teaspoon instant yeast
2 cups  or bread flour
2  water, room temperature

Dough
1 Cup Sponge (set out for 1 hour before using)
1/2 teaspoon instant yeast
1/2 C lukewarm water (85 degrees F)
2 1/2 cups unbleached high-gluten or bread flour
1 C Whole Wheat Flour
2 teaspoons salt
1 1/2 tablespoon malt syrup or honey

To Finish
1 tablespoon baking soda

Sesame seeds, Sunflower Seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions

1. Day one (Thursday after Work): To make the sponge, stir the yeast into the flour in a mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 5. Refrigerate for 1-3 days.

2.  Day Two (Friday after work): To make the dough, add the additional yeast to the sponge and stir. Then add flour,  salt and malt.

3. Knead in your mixer on medium for 10 minutes.

4. Immediately divide the dough into 4 1/2 ounce pieces for standard bagels, or smaller if desired. Let rest 5 min.

5. Form the pieces into balls. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it.

6. Let rise for 1.5 hours (25% doubled). Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. Refridgerate for 6 hours or overnight.

7. Day Three (Saturday Morning) Preheat the oven to 475 degrees F. Bring a large pot of water to a boil, and add the baking soda.

8. Remove the bagels from the refrigerator and let them sit at room temperature for 30-60 min.   and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over and boil for another minute.  While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour.  If you want to top (see note below) the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.

9. Bake at 475 for 10 minutes or until lightly browned.

10. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.