Peanut Butter Cookies

My coworkers keep giving me a hard time because I never bring in baked goods.  Sorry that I’m usually spending my cooking time for dinner to feed MYSELF and not you people, but alas, I decided tomorrow was as good a day as any for peanut butter cookies.

Peanut Butter Cookies

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, room temp
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup plus 2 tbsp peanut butter (chunky or smooth will work)

Preheat your oven to 350 deg F.  Line your cookie sheets with a Silpat or parchment paper.

Sift together the flour, baking soda and salt.


Set aside.

In the bowl of a stand mixer with the paddle attachment, combine butter, granulated sugar, brown sugar and vanilla.


Beat on high until light and fluffy, about 4 minutes.  Scrape down the sides of the bowl with a rubber spatula, add the egg and continue to beat on medium speed until incorporated.


Add the peanut butter and mix on medium/low speed until combined.  Add the dry ingredients and mix until combined.


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Ginger Carrot Soup

It’s nearly time for grocery shopping in my house.  Things I still have a lot of:  beer (i love playoff football! WHAT A GAME BY THE PATS!), carrots and ginger.  Plus I just love soups.


Ginger Carrot Soup

  • 2 tbsp extra virgin olive oil
  • 1 sweet onion, cut into a small dice
  • Kosher salt
  • 2 cloves garlic, minced
  • a hunk of ginger, minced (2 tbsp maybe?)
  • 2 pounds carrots, peeled and cut into somewhat-uniform pieces
  • 6 cups chicken stock
  • 1 tsp dried thyme
  • fresh ground black pepper

Step one:  crack a beer.

Done?  Good.  Now do your mise en place (french for “to put in place” which is just your prep work).  Peel and cut your carrots.

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Brady was a huge help by lying right under where I was trying to stand.

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Try and cut your carrots into uniform pieces so they cook evenly.


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Happy 2014!

Hello, 2014!

It’s been nearly 4 months since my last post and I am so so ashamed.  But I have been doing things, and here is the post to prove it!

I had to travel a bunch to Grand Rapids, Michigan (which is a tundra right now, I’m glad I haven’t had to go lately) for work and it’s actually a pretty cool town.  There’s a bunch of good craft brews along with some good places to eat.  My favorite place is the Winchester ( where my coworkers and I shared this awesome roasted cauliflower appetizer.  Notice the dramatic presentation of the whole head stabbed through with a large knife.

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The mussels with tomatoes and sausage were pretty good too.

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Airport Chiles margarita? You betcha.

I also had this weird spaghetti pie thing…


As usual, I’ve probably eaten at Tacodeli another 50 times, but here are two of my favorites, the Delibelly (pork belly special, only on Saturdays) and the Heather (refried black beans, lettuce, tomatoes, guacamole and fried cheese).


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Chicken Alfredo Bowties

Can we all agree that things made in one pot are wonderful?  Great.  Let’s make some chicken alfredo together, shall we?

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Chicken Alfredo Bowties

  • bowtie pasta (any pasta is a okay!)
  • 3 chicken breasts
  • butter (2-3 tablespoons total)
  • 3 cloves of garlic, chopped
  • 3/4 cup white wine
  • 1/2 cup half and half
  • 3 tbsp cream
  • 1 cup grated/shaved parmesan cheese
  • parsley for garnish
  • salt
  • pepper

Start off boiling the water for your pasta.  Cook per the package and set aside.  I of course didn’t take any pictures because I’m a nit-wit.  But I think y’all get the point of boiling water for pasta and cooking said pasta.  We’re all grown ups here (I hope).

In the mean time, melt some butter over medium heat, salt and pepper your chicken and the chicken to the pan.

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Let ’em get nice and golden brown.

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Pull them out and set aside.  Add the rest of the butter (1-2 tbsp) to the pan, then toss in your garlic.

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Take a good whiff of that awesomeness.

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