Posts Tagged ‘slow food recipe’
The Chef Mavens Homemade Pesto Focaccia Bread Recipe
February 2, 2011 | 
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I have continued with baking up a storm in hopes to match the storm outside my windows in New York. I decided to take my pizza dough recipe and turn it into a wonderful pesto foccacia bread with a few shallots baked on top along with a few sprinkles of crushed red pepper to spice it up just a bit.
There are many variations of course that you can create the right focaccia just for you and some of those suggestions are listed below.
To make this delectable side bread, it's easier that saying pizza pie! Read the rest of this entry »
Posted in appetizers, basil, bread, bread recipes, from scratch, homemade, olive oil, Pesto, pizza, Slow Food, slow food recipes, vegetarian | 
Tags: bread recipes, classic, focaccia, from scratch, goat cheese, homemade, homemade pesto, how to make great italian bread, pizza dough, rosemary and garlic, shallots, Slow Food, slow food recipe, slow food recipes, Vegetarian Recipes | 
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March 1 is National Peanut Butter Lover’s Day – Peanut Butter Cookies with Milk Chocolate Morsels Recipe
Chef Maven's Homemade peanut butter cookies with milk chocolate morsels - oh yeah baby!
So since March 1st is National Peanut Butter Lover’s Day, I share my recipe for Peanut Butter Cookies with Milk Chocolate Morsels – super easy recipe to follow with amazing crispy and chewy results.
Reminiscent of your grandma’s cookie’s with an updated twist with the addition of milk chocolate morsels will make you think Reece’s peanut butter cups have gone to cookieville and you have gone to heaven. Great for freezing and for holidays and anytime of the year – one of our family’s serious favorites.
Warning – these cookies disappear and go very quick, especially right out of the oven!
Ingredients:
- 1-1/2 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter (1 stick)
- 3/4 cup peanut butter extra crunchy peanut butter preferred
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 extra large/jumbo egg
- 1-1/2 teaspoons pure vanilla extract
- 1-1/2 cups of milk chocolate bits (I used nestles)
Equipment Needed:
- Mix Master, bowls, sieve for flour, One working preheated oven at 350 degrees, people who absolutely love cookies
Directions:
- Measure flour, sift then measure again and return to sifter.
- Add to sifted flour, salt, baking powder and baking soda. Sieve one more time and set aside bowl.
- Cream butter, then add peanut butter and cream both till smooth and fluffy.
- Add sugars and cream once more till fluffy.
- Add Egg and beat till combined, scraping sides of bowl if you have to.
- Add vanilla extract, beat till combined.
- Slowly add flour, mix till well combined.
- Add milk chocolate bits and stir on low till combined.
- Chill in refrigerator for 1 hour if you would like -
- In preheated oven at 350, place drop spoonfuls of cookie dough onto lightly greased cookie sheets one inch apart and bake on middle rack for 8-10 minutes depending upon your stove.
- These cookies should be lightly golden brown. recipe yields roughly 3 doz. Depending upon size of your dollops of cookie dough.
- Once baked, let sit on cookie sheet one minute before transferring to cookie cooling rack.
- Store in sealed container to keep kids and hubby from grabbing too many!
- These cookies freeze really well, so that you can make a batch, and take out a few for guests when you need them. (Or to simply keep them for yourself!)
Enjoy March 1st and it being National Peanut Butter Lover’s Day!
Ciao Chow for Now ~Chef Maven Leah