Peanut Butter Chocolate Chip Cookies

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Photography by Allyson Regan

You guys.  These cookies are amazing.  But really.  Seriously.  For real.  No joke.  Okay I think you get it now.  But I’ve been making these cookies for almost a year and I’ve made them so much that I’ve truly perfected the recipe.  While they have peanut butter in them, they really just taste like a jacked up chocolate chip cookie.  The peanut butter helps keep the texture soft and chewy.  I simply adore these cookies because the edges are slightly crisp while the center is just baked and chewy, making them perfect for dunking in ice cold milk.

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Photography by Allyson Regan

These are also a crowd favorite!  This has been the most requested cookie from my husband recently.  I made them over the summer for a camping trip and they made delicious smore’s!  I would recommend storing them in tupperware instead of in a bag though, they tend to get crumbly easily in bags.

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Photography by Allyson Regan

Just look at that crumb!  I usually use Ghirardelli bittersweet dark chocolate chips, which are disk shaped and help to form these delightful chocolate layers.  So good!  I almost always have this recipe frozen into small balls so that when I have last minute company, or a bad day, I can whip these cookies up in 12 minutes or less!

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Photography by Allyson Regan

Peanut Butter Chocolate Chip Cookies

1/2 cup butter, softened

1 cup light brown sugar

1 large egg

2 tsp vanilla extract

1/2 cup peanut butter, creamy

1 1/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Preheat the oven to 375 degrees.  Cream butter and sugar until just combined.  Add in the egg and combine well.  Add in the peanut butter and mix.  Add in the rest of the dry ingredients mixing just until combined. These work best when the dough is chilled slightly before baking.  Scoop into dough balls, I use a scoop that is about a 1/4 cup. Bake for 12 minutes, turning half way through to ensure even baking.  Let cool for a minute or two on the tray and flatten slightly with the back of a spatula.  Remove from the tray and cool on a wire rack.  If the chocolate solidifies, reheat in the microwave for 30 seconds.  This recipe works just as well when you bake them from frozen, you might just need to keep an eye on them and maybe add a couple extra minutes.  I’ve tested this recipe twice doubling the batch and they still work out great!

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Photography by Allyson Regan

Be right back, I’m going to find a giant mug of milk and dunk this whole stack in it.  Don’t judge me until you try this recipe. And if you try this recipe, share your pictures on social media and tag me!

Enjoy!

September 2018 Recap

September felt like it flew by!  The weather was so unpredictable that it truly didn’t feel like summer was over until last week.  At least not in Michigan!  So let’s take a minute to look back on the awesome things we featured on the blog.

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Photography by Allyson Regan

This guacamole was one of my favorite ways to use my grill unconventionally.  And it was so good! It’s such an interesting combination and when we posted it, you could find both corn and poblanos at the farmers markets.  When Ally and I shoot, we like to have others around to help us eat the delicious food, but we were content to take a guac-break this time and devour this whole bowl!

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Photography by Allyson Regan

Next up is my Kale and Avocado Caesar Salad, which is so simple and so yummy!  I think I ate this for a week straight before we finally posted it on the blog.  Ally loves this salad because it’s filling and easy to prep for work lunches.  You can also be so creative with this recipe, so it’s great to add it in to your meal rotation.

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Photography by Allyson Regan

I couldn’t wait to post this Eggs Benedict Recipe because its just a classic breakfast staple that I think any foodie/home cook should try!  Plus, it’s a huge crowd pleaser and it has that wow factor.  Don’t forget, always make more hollandaise than you think!

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Photography by Allyson Regan

Chipotle and Butternut Squash Risotto was the perfect segue into fall cooking and baking.  Risotto is one of my favorite dishes/meals to make and this version is definitely going to be repeated many times this fall. Can’t squash my fall spirit!

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Photography by Allyson Regan

One of the most unique posts we did this month was a wine subscription review of Bright Cellars.  This was so cool because I love this service and it was fun to share with you all!  It was a little different than the regular posts that I do, but I want to start doing some more fun posts like this!  If you have any products or services that you love that you think I should check out or review, let me know in the comments!

I know that we posted a lot of delicious recipes in September, but look for a couple more unique posts in October!

My New Wine Obsession

You guys.  I’m definitely a wine-o, and sometimes going to the same store to get wine just gets old.  I also have this weird thing where I love the subscription box idea.  I’ve done other wine boxes, a snack box, workout clothing box, grocery box, and even a coffee box and I just love the simplicity of a monthly delivery of my favorite things!  I always want to be as transparent as possible on my little corner of the internet, so I want to be clear that I’m not being compensated by anyone to write this blog post.  I just really like this product and want to share the products I love!

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Photography by Allyson Regan

So let’s talk about how it works!  Click on this link, Bright Cellars, which will direct you to the companies website.  From there, you take a flavor profile quiz which is super easy and takes less than 5 minutes.  Your personal wine concierge then creates your box which contains 4 wines.  If you’ve tried other wine boxes like this one, please comment below and let me know if I should try them!  One of the reasons I love this box is that the customer service is really great and quick with their responses.  My wine concierge emails me minutes after I review my wines and uses that information to create a better box for me the following month.  Pictured above is the first box I received, and I loved 2 out of the four wines!  The other two wines were still good, and while it was really fun to try these new wines, I learned that I wouldn’t want to buy them again.

One of the wines in particular stood out to me and I will definitely be ordering another bottle.  It is the 2017 Zweigelt from Herz & Heim Vineyards.  This grape varietal is from Austria, and this particular vintage has notes of warm baking spices, dark berry flavors, and medium bodied.  I enjoyed this wine with a really great grilled steak and late summer vegetables, which paired really nicely.  It’s currently sold out, but I hope it comes back soon!

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So if you’d like to give this a try, click the link here, and you’ll receive two free bottles on your first box! This is a $30 credit, which is like getting 4 bottles of wine for $30.  The only thing that is a bit of a hassle with this box, is that you need to have someone with a valid ID over 21 to sign for the box upon delivery.  If I know that I won’t be home to receive the box, I usually just call FedEx after it has shipped and ask them to hold it at my nearest Walgreens which I can then pick up at anytime!

Once I open up the bottles from my second box I just received, I’ll post again about my favorites!  Feel free to leave a comment about your experiences with wine boxes like this or any other great subscription box.

Cheers!

Roasted Poblano and Corn Guacamole

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Photography by Allyson Regan

Let’s be honest with each other and get this out into the open.  Food is the perfect companion to football and beer.  Sundays like today are begging for a cold one and some delicious food.  Don’t get me wrong, I love watching football with my guy, cheering on our team.  But I love having lots of food options for us during the weekends when there’s so many different games to watch.

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Photography by Allyson Regan

This is just a dressed up version of guacamole, and it almost doesn’t even need a recipe!  But I’ll give you one as a reference.  Poblanos can be a bit tricky, much like jalapeños.  You can never be certain how spicy they be until you eat it.  This is why it’s so important to taste as you go.  I roasted my poblanos on our grill, because we have an induction range, but if you have a gas stove, you can roast them over the flames.

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Photography by Allyson Regan

Roasted Poblano and Corn Guacamole

4 soft avocados

2-3 poblanos

2 limes

1 cup sweet corn

handful of fresh cilantro

salt & pepper

Roast the poblanos over an open flame.  Place into a bowl and cover with plastic wrap while cooling.  The plastic will trap the heat and help the skins to steam making it super easy to peel.  Roast the corn over the flame as well, or sauté in a pan over high heat if using frozen or canned corn.  Cut the avocados in half and remove the pits.  Scoop out avocado and mash with a fork.  Once the poblanos are cool, peel and remove the seeds.  Cut into a small dice and add to the mashed avocados.  Cut the corn off the cob and add to the avocado mixture.  Roughly chop cilantro (optional, I know it’s soapy to some).  Juice the limes starting with one.  Make sure to taste as you go along.  If this will be sitting out for a bit, make sure to add a bit more lime juice to keep the color.  As always, season well.  If you’d like, you can also add a pinch of coriander and cumin to bump up the flavor even more.

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Photography by Allyson Regan

Because there’s lots of poblanos and corn, I didn’t add tomatoes to this guacamole like I usually do.  You could definitely still add tomatoes and blistered cherry tomatoes would taste so good with the roasted veggies.  I love the way blue corn tortilla chips look next to guacamole and they taste great too!

Go Lions!

Lemonade: For When Life Gives You Lemons

With summer winding down, I’m trying to recap all of my favorite summer recipes.  One that I love, especially when it’s hot outside, is fresh lemonade.  It’s super simple and is a lot better for you than store-bought.  If you want to get into the nitty gritty of what’s really in your lemonade and how terrible it is for you, read it here.  It’s disgusting.  While I know that you can’t possibly make everything from scratch, this is super simple and easy and you can control the sweetness and flavor.

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Photography by Allyson Regan

 

Making your own lemonade is a great way to control the amount of sugar your family is consuming.  You can even change the type of sugar you use.  The sweetener in this recipe is known as simple syrup which is also a common ingredient in a lot of mixed drinks.  You can purchase simple syrup in any grocery store, but please don’t.  You are over-paying for sugar and water, and probably some kind of preservative.  Simple syrup is equal parts water and sugar, brought to a simmer over medium heat until the sugar dissolves.  You can use granulated sugar or coconut sugar or raw sugar, or what ever you’d like.

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Photography by Allyson Regan

Lemonade

6 lemons

1 1/4 cup simple syrup

5 1/2 cups water

Juice the lemons, taking care to strain well.  Six lemons should yield around 1 cup of juice.  If you use bought lemon juice, you might need more simple syrup.  Combine the lemon juice, simple syrup, and water in a large pitcher.  This should yield about 7 cups of lemonade, which is quite a bit, but you can mix it with iced tea arnold-style or add vodka happy hour-style.  Add plenty of ice and enjoy!

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Photography by Allyson Regan

Grilled Peach Bruschetta

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Photography by Allyson Regan

Well folks, nows the time to soak up the last flavors of summertime.  Before you know it, kids will be back in school, leaves will be falling, produce will be dwindling at the markets, and peach season will be replaced by apples.  So, while your grill is still out, and those peaches are waiting to be used, try out this recipe!

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Photography by Allyson Regan

Grilled Peach Bruschetta

1 crusty baguette

6 peaches, halved

1 small yellow onion

1 pint cherry tomatoes, red or yellow

1 tbsp balsamic vinegar

1 clove garlic

2 tbsp olive oil, plus more for brushing

5 leaves fresh basil

salt and pepper

Preheat your grill to medium high heat, aim for 350-400 degrees.  Brush the peach halves with olive oil.  Thinly slice the baguette with a serrated knife.  Dice the yellow onion and sweat in a small pan.  Cook until they start to caramelize.  Cut the cherry tomatoes in half and mince the garlic.  Thinly slice the basil.  Combine the tomatoes, garlic, onions, balsamic vinegar, olive oil, basil, and a pinch of salt and pepper.  Grill the peaches carefully, starting with the cut side down.  Grill the baguette on both sides until crisp.  The peaches are ready when they start to get softer and juicy.  Removing the skins is optional, then dice the peaches so they are similar in size to the tomatoes.  Add the peaches to the rest of the mixture and combine well.  Taste and adjust the salt and pepper if needed.  Spoon over the baguette slices.

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Photography by Allyson Regan

Now, if you have an inordinate amount of peaches, you can avoid the tomatoes all together and go full peach.  I also love to use blueberry balsamic vinegar from the Olive Cart.  It just adds a nice fruity flavor that compliments the peaches.  This dish is a great appetizer to kick off an end of summer get-together.

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Photography by Allyson Regan

Enjoy!

Mimosas: Otherwise It Would Just Be Juice

It’s only Tuesday, but I can’t be the only one dreaming about the weekend.  Brunch is a good idea year-round, but summer is almost begging us to invite our friends over, make some delicious food, and pop some bottles.

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Photography by Allyson Regan

Now, I’m sure that if you’re reading this, you know how to make a good mimosa.  Or you know how to drink good mimosas.  But I have some tips and tricks for making a great mimosa bar, and a fantastic mimosa.

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Photography by Allyson Regan

Now, most importantly, you will need decent bubbly.  Choose from prosecco, Champagne, sparkling wine, or anything with actual bubbles and alcohol.  My go-to is prosecco, especially since I tend to drink dryer wines.  If you have buckets of cash lying around, empty them out and buy yourself some fancy Champagne from Champagne!  My favorite brand of prosecco is Freixenet, however I also like the Belletti Brand shown below and both options are very affordable.  Keep in mind that the juices will add sweetness and you don’t want the finished beverage to be too sweet.

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Photography by Allyson Regan

Next, you’ll need fruit/mix-ins and juices.  My go-to choices include fresh berries, pomegranate juice, grapefruit juice, and the classic orange juice.  Fresh fruit is always a good choice, as is citrus segments.  Think raspberries, blackberries, pomegranate seeds, strawberries, cranberries, currants, grapefruit, orange, blood orange.  Now, you can go crazy with juices.  I usually have orange juice, pomegranate juice, grapefruit juice, mango juice, pineapple juice and anything else you can think of juicing.  The best part about parties with mimosa bars, is that everyone gets to make the exact drink they want, and they can also try new combinations!

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Photography by Allyson Regan

Ratios are also very important when discussing mimosas.  I generally stick to a 1:3 juice to bubbly ratio.  My guests have never complained.  Also, the order in which you add the items to the glass is important.  You want to add the juice first, then when you add the bubbly, it will mix together nicely.  If you add the fruit before the bubbly, it will cause an absurd amount of excess bubbles to form, so its better to garnish afterwards.  You don’t want to run out of anything, so 3 juice options should be enough, and buy enough bubbly knowing that you will get about 6 mimosas per bottle.

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Photography by Allyson Regan

So dust off your champagne flutes, call your friends, and stock your fridge!  Also, I’m now available for left-handed modeling gigs.

Cheers!

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Photography by Allyson Regan (who loves mimosas BTW)