Posts Tagged ‘recipe’

KimchiFriedRice3I think everyone has certain rules or considerations before people can be considered as friends.  There are obvious considerations such as not being a complete tool or tosser in order to be looked upon as a friend… unless you like those qualities in people.  Some people prefer to limit their friendships with folks who have like-minded religious or political beliefs.  Ok, cool.  That’s fine.  I have certain rules and guidelines as well.  I can’t be friends with people who don’t like to suck the brains and guts out of shrimp heads when eating whole shrimp, or are grossed out when I do.  For those of you who don’t do that, you don’t know what you’re missing.  I also can’t be friends with people who refuse to try kimchi.  It’s cool if you don’t like it but as long as you’ve tried it.  But to flat out say that you won’t even taste it… that’s the culinary equivalent of being a narrow-minded bigot if you ask me.

I kid, I kid.

I’m not that serious, but you can see the point I’m getting at.  I often ask people who refuse to eat or try kimchi why they won’t taste it.  I get responses such as, “Isn’t it fermented?  Meaning that it’s rotten cabbage?”  Why yes.  Yes it is.  I often follow that up with counter questions of my own.  “Do you like cheese?  Oh you do?  Well you realize that’s rotten milk, right?”  “Do you like wine?  Oh you do!?  You realize that’s rotten grape juice, right?”  “Do you like beer?  Who am I kidding… of course you do!  You realize that’s rotten barley juice, right?”  And finally, “do you like sauerkraut?  Perhaps with your Rueben sandwich or with your hotdogs and brats?  Oh you do?  Well what do you know… kimchi is pretty much the exact same thing except spicier.”  Free your minds, people.KimchiFriedRice1

I’ve seen kimchi fried rice on menus in Korean restaurants before but I’ve never taken the plunge in ordering it.  I’ve of course had my fair share of kimchi and would be very happy eating it with plain rice.  Cold kimchi and hot rice is a typical lunch in Korea for the working class and it’s more than enough to make me happy.  But I started thinking about other uses for the kimchi I had bought at the local Asian store and decided to scour the internet for a kimchi friend rice recipe. One of my favorite accompaniments for kimchi is barbecue and I recently made a rack of ribs (that’s another post for another time) that went perfect with it.  The sweetness of the barbecue sauce with the richness of the fatty ribs with white rice and a side of cold spicy/sour/acidic kimchi hits a lot of flavor combinations that would make any palette dance.  But I wanted to try something different and dug up a kimchi friend rice recipe that I made some tweaks to form my own

Ingredients

-Previously cooked rice.  Preferably cooked 1-2 days before.  Enough for 3 servings or so.

-1 carrot

-Several shiitake mushrooms

-3-4 green onions (spring onions)

-Several garlic cloves (or less if you prefer)

-1 cup of kimchi

-Vegetable cooking oil

-1 egg per serving

-Salt and pepper

KimchiFriedRice2Start by heating cooking oil in a wok or large pan.  As the oil gets hot, julienne cut the carrot, chop up the shiitake mushrooms, chop up the green onions (save some for garnish), and mince the garlic.  Toss the julienned carrot, chopped up shiitake mushrooms/green onion, and minced garlic and let the flavors combine and soften.

As it’s softening, cut up the kimchi in a bowl using kitchen shears which would be a perfect tool.  The reason you’re cutting kimchi in a bowl is because if you do it on a cutting board, it will stain it and perhaps even leave a lingering smell.

Add the cut up kimchi to the wok and mix it in to incorporate it with the rest of the vegetables.  Add in the rice, and break up the clumps with the back of the spoon so that individual grains can pick up the sauce brought about from the kimchi and vegetable mixture.  It should have a light red tint.  Add salt and pepper as needed.

Before plating, fry a sunny side up egg on a separate pan.  Plate the fried rice, sprinkle some of the remaining chopped up green onion, and land the sunny side up fried egg on top.  Enjoy with Korean barbecue, or your own barbecue concoction such as ribs, beef brisket, or even pulled pork.  I’d put this up against any other version of friend rice around Asia as well (Chinese, Filipino, Nasi Goreng from Indonesia, etc.).

Plus for those out there who have yet to try kimchi, this is a great way to get an initial taste before eating it as an accompanying side dish as it is meant to be.

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New city, new job and n20140513-202943.jpgew kitchen… I’m back and a lot has changed since my last post. However some things haven’t and our loveof food, cooking and eating hasn’t. This week is a bit crazy at my new job, long hours, lots of politics and the prospect of working on Saturday. I came home from worktonight and really had major chocolate cravings. I was just going to buy some chocolate but instead thought I would bake.

Over the weekend my brother and I stumbled across a slice recipe that our Mum used to make for afternoon tea when we were young. Now, the slice is called Chinese Chews… I have know idea why and there is certainly nothing Chinese about them. My brother thought his Chinese wife would find the name hilarious. So I decided I would make this randomly named slice.20140513-194233.jpg

It was a very easy recipe and one I don’t think I have ever made. In a large bowl I mixed together 1 cup sugar, 1 cup mixed dried fruit, 1 self-raising flour, 1 cup desiccated coconut, 1 tablespoon cocoa. While I was combining the dry ingredients I had 125 grams of margarine melting.

When the butter was melted I added it to the dry ingredients along with an egg and a teaspoon of vanilla essence. Then I just mixed it all together. It is quite a stiff mixture so I got my hands in there to finish combining it all.

20140513-194241.jpgI then pressed the mixture into a slice pan that I had lined with baking paper. You don’t need to grease the tin or line it but I did this so I could easily remove the slice. Once evenly and firmly pressed into the pan I popped it into a moderate oven for 20 minutes.

While it was baking I mixed together the butter icing. Check out my recipe here. When the slice was baked I iced it while it was still hot. The icing melts into the slice and makes it chewy and yummy. The final touch was just to sprinkle some coconut over the top.

I let it cool before tucking in… Organising lunches, dinner and cleaning up while it cooled.20140513-194251.jpg

Then it was ready…. One bite and I was 10 again. Chewy, chocolaty and full of fruit! I behaved and only ate one piece and will take a lot into work tomorrow but it was worth the effort of baking just for that one slice of Chinese Chews….

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Mums Apple Pie.jpgSince my unexpected arrival back in Australia 2 weeks ago, I have been bunkering down at my parents’ house.  It has always been a place that I feel at home, get taken care of and can take some time to get my head on straight. I was fortunate to have one of my Apples.jpgclosest friends K and her baby and husband come up the first weekend for Sunday lunch. This was a wonderful distraction and enjoyable afternoon, a great way to get my mind of my own troubles.

I managed to help Mum whip up some food, making a mushroom risotto and some fresh bread. However in my less than stellar state I let Ingredients.jpgMum cook dessert. Mum’s apple pie (that is actually her sister’s husband’s grandmother’s recipe… yes it is one of those recipes) is sweet, delicious and not like the apple pies you get in the US. It has a sweet shortcrust pastry rather than the more savoury kind you get in the US.Pastry.jpg

Firstly put on the apples to stew… Just peel and slice up some granny smith apples and add them to a pot with 2 tablespoons of sugar.

For the pastry, beat 125 grams of butter and ¾ cup of sugar together until creamy. Add in 2 eggs, 1 at a time, beating well after each addition. Next mix in 1 teaspoon of vanilla Rolling.jpgand a pinch of salt. Then gradually mix in 2 cups of self-raising flour, ½ cup of plain flour and ½ cup of cornflour. Mix this until everything is combined.

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The rest is simply rolling out the dough for the base and the top. Filling the pie with thecooled apples and then baking.

It bakes in a 180C oven for about 30 minutes or until the crust is golden brown. The great thing is that because the apples are cooked you’re Pie.jpgjust cooking the pastry until it is crispy.

This is now my new go to sweet choice for when I am down… not chocolate or icecream… Mum’s apple pie. Served with a dollop of icecream or fresh cream, it is just the perfect way to end a Sunday lunch or any lunch or dinner or breakfast… my new comfort food. Thankfully though it isn’t hard to make it is just time consuming enough for me not to make it too often… otherwise I could be in big trouble! Delicious, sweet and crispy… give it a try, it is guaranteed to help warm your heart!

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Plum & Lime Jam.jpgWalking through one of our local supermarkets recently I had a flash back to childhood when I saw mountains of delicious red plums on sale… not just for sale but on sale for a ridiculously low price! J. watched with wide eyes as I kept adding more and more plums to my bag! I explained to him that mum used to make plum jam at home and nothing tastes quite as delicious as homemade jam.

The plums weren’t completely ripe so I decided to wait until the weekend to make my jam. During the week I kept trying to think of another ingredient I could put with the plums to make it a little more interesting and possibly even more delicious. It wasn’t until Saturday morning when I was getting prepared to start cooking that I looked down and saw some limes… Plum and lime jam – of course!

My mum’s recipe is 1:1 ratio of fruit and sugar… delicious, yes but high in sugar so I thought I would play with it a bit. I used 4 pounds of red plums that I cut in half and took out the seed. I didn’t cut them smaller because I wanted my jam to have some chunks of fruit in it. Plums and Sugar.jpg

My 4 pounds of halved plums went into a large. I had tasted the plums and they were really quite sweet so I decided to just add a single cup of sugar to the pot. I thought I could always add more later if it wasn’t sweet enough, but in the end I didn’t need to.

I put this pot onto the stove on a medium heat to start the stewing process. I added 1/2 cup of lime juice to the pot and stirred everything together. How easy is that! I just left everything to bubble away while I cooked some other things (fresh bread, triple chocolate marble mudcake – posts to come soon on those!)

Bubbling away.jpgI occasionally stirred the mixture to make sure it wasn’t sticking and also tasted it a couple of times to see if it was too tangy and needed more sugar. Once it was the consistency I wanted – jammy! I turned off the heat and let it cool. While it was cooling I sterilized a few jars.

I loved how this turned out, it was both sweet and tangy. The lime really gave the plums a zesty lift and made sure that the jam wasn’t just completely sweet. J. tried it out on some of the bread I had just baked and really enjoyed it. He like that it was tangy and tasted so purely of plum!

I really enjoyed making this. I haven’t ever made jam by myself and have only watched my mum do it when I was really young. I really only remember licking the spoon. For a first time effort I think I did well. We have a large supply of plum and lime jam now so I won’t need to make any for a while. I might even give some away as edible gifts… always a yummy present. It might make a great Christmas gift in a few months since it is such a fabulously festive color.

Now I just need to think of some other interesting jam combinations!

Tortino Pasta.jpgMy final night in Washington DC, I took a gamble and went to Founding Farmers, hoping that being by myself I could get a seat. Unfortunately the gamble didn’t pay off. They were booked out and there was also a line out the door. Never mind, I had a back up.

On my walks around the neighborhood near my hotel I had spotted a small, Italian trattoria that intrigued me. Tucked into the basement of a brownstone, in amongst residences, Tortino just looked like the perfect neighborhood restaurant. Inviting, small and fingers crossed, delicious!

I took a seat at the bar to eat and also because it was still happy hour, I ordered myself a bellini (prosecco with peach puree). The bellini was delicious and I had to make sure I didn’t drink in a few seconds.

I chatted with the bartender about football (NFL… GO BEARS!) for a while and then asked him to recommend a pasta dish Bellini.jpgfor me. After making sure I liked seafood he suggested the pasta special. Handmade spaghetti with cherry tomatoes, mussels, and broccoli in a garlic butter sauce! I went with his recommendation!

While waiting for my food to arrive I sipped on a second bellini – I couldn’t help it, they were just too delicious!

My pasta arrived! A large bowl filled with spaghetti and a surprisingly huge amount of mussels. The pasta was good, al dente, just how I like it and how it should be. The mussels were perfectly cooked and smothered in the garlic butter sauce. The crusty bread was great dipped in the sauce. And even though I am not a big broccoli fan, I ate every bite.

This was a lovely, intimate little restaurant – it would be perfect for a date night. The food was good Italian comfort food and they had lovely, friendly staff who chatted to me and kept me company at the bar. Oh, and the bellinis were yummy.

I was happy with my random choice, even though it wasn’t Founding Farmers. I will go back to this restaurant next time I am in DC and will also hopefully make it into Founding Farmers too!

Panfried Scallops with Pomegranate Glaze.jpgI’m back from DC and still have more restaurants to blog about but I thought I would go back to some home cooking for an entry to keep things varied. As I mentioned last week, I made J. a three course meal as payment for a bet we had made. Although I started with dessert in my blog last week, I thought I would share the delicious first course we started our meal with.

J. had requested scallops… he hadn’t said anything about how he wanted them cooked or with what… just scallops. This left it open for me to try something new and a little different to how we would normally eat them. After looking through recipes and more recipes, I was inspire to mesh together a half dozen ideas to create my own Frankenstein of a dish. I shall call it “Pan-fried Scallops and Baby Spinach with Spiced Pomegranate Glaze.”

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I started on the glaze early so I could set it aside and concentrate on the main course but it was relatively quick and easy. In a small pan I combined 1/3 cup of pomegranate juice (use 100% juice for best flavor), 1 tablespoon of honey, a pinch or dried thyme, cinnamon and red chili flakes. I mixed this together and placed it on a medium heat to bring to a simmer.

While this was heating up in a cup I mixed together 1/2 teaspoon of cornflour and 1 tablespoon of lime juice. When the pomegranate mixture was boiling I poured in the lime mixture, stirring it in quickly. I then just left this to simmer for 15 minutes until it had reduced and become syrupy. Once syrupy I set it aside… that’s the hard part of this recipe done!

Scallops.jpg

A few minutes before we were ready to eat I cooked up the rest of the course.

I lightly oiled a pan and brought it up to heat. When the pan was nice and hot I added 6 large fresh scallops. I had seasoned these lightly with some freshly ground black pepper. I only cooked these for about 90 seconds on each side before removing them from the pan.

Into that same pan I put around 1 tablespoon of olive oil and 2 large handfuls of fresh baby spinach. As these cooked down I seasoned with salt and pepper. When the spinach was slightly wilted I turned off the heat and put together the dish.

Spinach in a small pile with the scallops on top and the glaze drizzled over the top… done!Baby Spinach.jpg

I was surprised by how delicious this was. I love scallops and could eat a plate of them with nothing else but salt and pepper. The pomegranate glaze really brought out the sweetness in the seafood which was amazing. This really was the perfect way to start the meal. Light, delicious and different. J. enjoyed them thoroughly which I guess is the most important thing but the fact that I loved the dish as well just makes it even better!

Slow Cooked Chicken & Mushroom.jpgA couple of weeks ago it snowed here in Phoenix. Now certain parts of Arizona get snow throughout the winter however Phoenix is not one of them! I was sitting in my office at work, looking out my window and white stuff started falling from the sky. J. thought this was the best thing ever, I however wasn’t impressed since I moved to Arizona to escape the craziness of Melbourne weather…

The snow however did inspire a hearty slow cooked chicken and mushroom recipe!

I made this one up as I went along but I was really happy with it.

First thing first I chopped up 4 large cloves of garlic, 2 large shallots and peeled about 20 small brown onions. I cut the onions in half as well.

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In a frying pan I heated up about a tablespoon of olive oil and added some sprigs of fresh thyme. In small batches I then seared the chicken thighs. I had seasoned these first with salt and pepper. Skin side down first to get it nicely browned and crispy. I used 8 large chicken thighs for this recipe.

After these were all brown and crispy I set them aside… Note that I didn’t cook these all the way through.

I dug out our slowcooker from the back of our kitchen cabinet and set to work putting the deliciousness in. On the base I put fresh sprigs of thyme and rosemary. I then layered the chicken, the onions and freshly chopped mushrooms on top of that. I added more thyme and rosemary as I went. I used a mixture of Portobello and Button mushrooms for this – about 4 cups of mushrooms in total.

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In the pan I had browned the chicken in I cooked the chopped garlic and shallots. When they had started to soften I deglazed the pan with 1 cup of white wine. I let this simmer for about 2 minutes before adding 2 cups of chicken stock and freshly cracked black pepper. Again I just let this simmer for a couple of minutes before carefully pouring it over the layers of chicken, onion and mushrooms in the slowcooker.

I put a couple of more thyme and rosemary sprigs on top before closing the lid and let is cook away for 4 hours.

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The smell the permeated the house was just amazing… it made me sooo hungry for the entire afternoon.

When it was cooked I strained all the juices into a pan and let them reduce. While this was happening J. whipped up some quinoa for us to eat with the chicken. The juices became a thick, rich and yummy sauce which we poured over the tender, falling off the bone chicken, juicy mushrooms and delicious onions.  . Of course the skin didn’t stay crispy but it didn’t matter, it was still nice and brown though and tasty.

Stuffed slowcooker.jpgIt may not look so delicious but it tasted fantastic! Considering I made this up on the spot it was a huge success… J. loved it – really, really loved it. Which was a good thing since we had a huge amount to eat for lunches for the rest of the week. Finally an experimental success! And a perfect meal for those snowy? desert days!

Seafood Laksa.jpgI know you have all probably realised by now that J. and I are huge fans of Asian food. Whether it is Japanese, Korean, Chinese, Filipino or Thai, we love it. We will often have this kind of food during the week as our lunches or dinners. Possibly the number 1 choice for Thai food is seafood laksa. We don’t make it from scratch, though I would love to one day, we do the lazy laksa from a bottle… though we do mix it up a little and not just follow the instructions on the bottle.

Laksa Paste.jpg

First thing is of course to get the laksa mix from your local Asian supermarket, we have used a few different ones over the years but the one shown here is probably the most commonone we have used. In our wok I heated a small amount of canola oil until it was nearly smoking. Into the oil I put 4 heaped tablespoons of the laksa paste, stirring it around until it became really fragrant.Seafood in Broth.jpg

To the oil and paste I added 1 red jalapeno chilli and 4 thai chillies mixing these through the paste. I had finely chopped these in preparation for this. I cook this for about 30 seconds before pouring in 1 1/2 cups of cold water. I slowly bring this all to a simmer before adding in my seafood.

You could pretty much use any seafood you like for this we usually use shrimp and scallops. So I added our shelled shrimps to the broth and cooked for about 2 minutes before adding in the scallops. I stirred this around for a minute or so and then let it simmer very gently.

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While that was cooking I prepared the rest of the laksa ingredients. I drained 1 tin of bamboo shoots and set them aside. I also cut into cubes 2 packets of fried tofu and also cut and washed 6 small bunches of baby bok choy. I then roughly chopped a bunch of cilantro and set it aside. The tofu then got added to the seafood and broth and mixed in.

I let the tofu cook for a couple of minutes before adding in the bamboo shoots and bok choy. I like both of these to still be a little crunchy so after mixing them through I only cook for another minute or so. This is when I add the coconut milk (2 tins) and mix it through. When this has heated completely I take the laksa off the heat.Add Veggies.jpg

The last things I put into this are the chopped cilantro and the juice of 1 lime. I find the acid of the lime just adds a little extra zing to the laksa. I then just gently mix all of this together and it is ready to serve. I usually sever this over steamed rice.

It is such a great meal for winter, it really warms me to my toes. J absolutely loves this and more often than not I have to cut him off after 3 helpings because he will eat himself into a laksa coma. I love the broth and will often eat this without rice, which J. just can’t fathom. It Ready to Eat.jpgis the perfect mix of stir fry meets soup for my liking… so spicy and delicious.

Obviously the easiest way to make this is just follow the directions on the bottle but I like our little version of lazy laksa, it makes me feel like I am cheating a little less by making it my own. Plus J. and I always need that little bit of extra heat!

Sunday, another day of watching football again so another idea was needed for snacks. I thought I would have a go at making pizza for the first time in about 12 years. When we were growing up, before we had the option of Dominos, Pizza Hut or whatever, my mum used to make pizza at home all the time. Mum being Italian and the fact that I grew up in a very small town made buying takeout pizza not an option until I was about 14.

J. had never made pizza from scratch before so I thought it would be a fun thing for us to do together, or for him to at least assist me a little. He makes a great assistant in the kitchen, especially since his knife skills are far better than mine. We had bought a range of ingredients to make 2 different types of pizza. The 2 we were making were a proscuitto, mozzarella, tomato and basil pizza and then a spicy salami, caramelized onion, mozzarella and basil pizza.

While we were cooking our breakfast I decided to prep all the toppings so we wouldn’t be dragged away from the footy for too long when we were ready to eat. First I mixed together the ingredients for the tomato sauce. In a bowl I mixed 4 tablespoons of tomato paste, 2 tablespoons of water and then a teaspoon of dried oregano, basil, thyme and garlic salt. I stirred all of this together until it was a good consistency and would be easily spread on the bases.

Next I caramelized the red onion. We had just cooked bacon from breakfast so we used a little of the bacon fat to carmelize the onion. This tasted amazing and I think all onion should be caramelized in bacon fat… not healthy but incredibly delicious.

I then started to prep the dough. In a small bowl I put 1 cup of luke warm water and mixed in 1 teaspoon of sugar. I added 2 teaspoons of dry yeast to the top of the water so it just floated. This just then got put aside for 5 minutes until it started to foam and was ready to add to the dry ingredients.

Meanwhile I sifted 3 cups of plain flour into a large bowl and 1 teaspoon of salt. I mixed these together and created a well in the center. Once the yeast was foaming I added it to the well and 1 tablespoon of olive oil. J. then came in and stirred all of this until it started to come together. I then dove in with my hands and kneaded it together until it had formed a ball.

On the floured kitchen counter I turned out the dough and started kneading. This was my Sunday morning workout. I kneaded the dough quite thoroughly for around 5 minutes until it had formed a smooth, stretchy dough. I put the dough in a bowl, covered with a tea towel and placed it in a warm, dry spot to proof for 30 minutes. The dough should at least double in size.

I preheated the oven to 220C degrees. I cut the dough in half and rolled them out on the floured kitchen counter. I rolled them to fit our pizza pans but because we like them crispy I rolled them quite thin. They ended up being about 5mm thick. Now for the fun part, J. and I got to top them.

We started with the tomato sauce and spread in evenly across both of the bases. For the onion and prosciutto pizzawe placed the toppings in this order. First was the caramelized red onion and then thick slices of fresh mozzarella, next we put super thin slices of prosciutto and then lastly a few strips of fresh basil. You could add the basil after it has cooked but I don’t mind the crunch you can get with the cooked basil.

The tomato and salami one was put together with mozzarella first, then salami, tomato and basil leaves. This one looked so pretty I was ready to eat it right then and there. We slipped both of these into the oven. In a gas oven or a really hot oven with pizza stones I would normally cook these for around 10 minutes. Our oven here is a little slow and we wanted crispy bases so we left the pizzas in for 16 minutes and then for put each of them under the broiler for about 1 minute to make sure the cheese was nice and bubbly.

The smell in the house when these came out was fantastic! We cut them up, piled our plates high and headed back to the football. J. was really happy. He like the salami one the best but also enjoyed the pop of the tomato on the prosciutto pizza. I loved the caramelized onion, which gave a really unique taste. Overall I think this was a great attempt after more than a decade between attempts! It certainly beat the cheap and easy option of ordering pizza, I think I can definitely give them a run for their money!

I spent last Friday in the kitchen. I was craving chocolate but none of my recipes for cakes or cookies were inspiring me. I had a craving for something that I couldn’t put my finger on so I thought, stuff it, I’ll wing it! I didn’t refer to any other recipes I just kind of decided to make it up as I went along… and from this was born my Chocolate Cookie & Peanut Butter Sandwich! Ok, so I might need to work on the name.

First up was the cookie. I wanted a rich chocolate cookie that was thin and crispy so it wouldn’t go mushy once the peanut butter filling was added. Be warned this recipe makes a lot of cookies, about 50 individual cookies before you join them into sandwiches.

In a large bowl I put 250 grams of softened unsalted butter and 2 cups of sugar. I created a giant mess but managed to beat this until it was light and fluffy. I then added 2 large eggs, beating them in one a time until they were completely combined. Next I added 1 teaspoon of vanilla essence. And that part was done.

In another bowl I sifted 2 cups of self-raising flour, a pinch of salt and 1/2 a cup of dutch cocoa. I then slowly added the sifted dry ingredients into the egg and sugar mixture. I kept beating as I went making sure each bit of flour was beaten in before adding more.

When all of this had been combined I spooned teaspoons of the mixture onto greased cookie sheets, placing them far apart because these were going to spread and flatten out. Then they went into a preheated 350F degree oven for 9 minutes. Well first they went in for 8 and they were too soft and then 10 and they started to burn so I settled on 9 minutes.

While these were cooking I started on the “sandwich” filling for these. I didn’t just want to slather peanut butter between each cookie so I had to make a peanut butter frosting.

In a bowl I combined 100 grams of butter, 2 cups of icing sugar (confectioners sugar) and 1 cup of peanut butter. As I was mixing this together I added about 2 tablespoons of water to help bring it together to a consistency I was happy with.

By the way, this frosting was really yummy – it kind of tasted like the filling from Reeses Peanut Butter Cups.

Once my cookies had cooled from the oven it was time to sandwich them together. First off I made sure they were matched up around the same sizes. I put 1 heaped tablespoon of filling onto a cookie and roughly smoothed it out. Then I just pressed the second cookie down onto it making sure the filling didn’t overflow too much from the cookies. That was it! Taste test time!

I was so happy with these. I couldn’t believe they turned out so well and tasted so good. The real test was when J. got home from work and had one. He loved them, he told a mate the next day “they were sooo good”… that’s always a ringing endorsement. I think these will definitely be refined a little but I am onto something good. Now I just need a name – Anyone have a suggestion?