PB&C COOKIES

Some may cringe at my use of the acronym PB&C, which I first used to refer to one of my favorite ice cream flavors- Peanut Butter & Chocolate. Well now I'm bringing it into the cookie world, for my Peanut Butter & Chocolate Cookies.

While sitting at my desk at work earlier this week, I found myself intently thinking about the cookie I had picked up from Tom’s Cookies the day before and wondered why I hadn’t become obsessed with these cookies sooner. I wondered how many visits I could make to Tom's a week and how long it would take me to try all of their varieties. My brother informed me that he too, had discovered Tom’s and swore by the peanut butter with peanut butter cup. Then came the thoughts of my next blog entry-peanut butter cookies.

Before digging through my recipe scrapbook, I realized it had been quite a long time since I made peanut butter cookies; probably since before blogging was considered a career. So I did some research to see how I could possibly enhance my existing recipe or maybe even find a new one.

I found one on SmittenKitchen that was adapted from the Magnolia Bakery recipe. I also adapted the recipe a bit myself and have found my new peanut butter cookie recipe.

I highly recommend using 'milk' chocolate chips opposed to the common semi-sweet chip. The mellowness of the milk chocolate goes well with the peanut butter. I also like the modern touch of slightly flattening the sugar coated cookies with a spatula, opposed to using the tines of a fork.

Peanut Butter & Chocolate Cookies adapted from SmittenKitchen

1 1/4 cups all-purpose flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup plus 1 T (for sprinkling) granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 T milk
1 t vanilla extract
1 cup milk chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Place sprinkling sugar in a wide bowl. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Use a fork (for a criss cross pattern) or spatula for smooth top, and slightly press top of cookies, being careful not to over flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

BUTTERNUT SQUASH RAVIOLI

With the approach of fall comes of variety of squash and the pairing of sweet and savory flavors. A popular dish combining both of these, is Butternut Squash Ravioli topped with Sage Brown Butter Sauce.

I have made these raviolis using three different types of wrappers that vary in complexity, including: wonton wrappers, store bought fresh pasta sheets and homemade pasta dough. The wonton wrappers are the easiest and require no additional cutting. The pre-made pasta sheets require some cutting while the homemade dough is the most labor intensive and requires some measuring, mixing, kneading, rolling and cutting. I rolled the dough out by hand, since I do not have a pasta machine and still had even, thin, pasta sheets.

Many recipes call for peeling and boiling butternut squash in order to cook it. I always halve the squash and roast it in the oven to obtain the soft flesh that yields the puree. If you have ever attempted to peel one, you understand why I prefer this method.

Butternut Squash Ravioli with Sage Brown Butter Sauce

3/4 cup butternut squash puree
1 t olive oil
1 oz. mascarpone cheese
Salt and Pepper
8 T butter
12 to 16 fresh sage leaves
1/3 cup freshly grated Parmigiano-Reggiano

1 package wonton wrappers* or
Fresh store bought pasta sheets ** or
Homemade pasta dough (recipe below)

*Wonton wrappers are available in the refrigerator section of the grocery store
** Fresh pasta sheets are available at gourmet grocery stores


For the Butternut Squash Puree

Preheat oven to 375. Halve butternut squash lengthwise. Rub each half with the olive oil. Season generously with salt and pepper. Bake cut side up in oven, 45 minutes to 1 hour or until tender when pierced with a knife in the thickest part of the flesh. Remove from oven and scoop out and discard the seeds. Scoop out ¾ cup squash into a bowl and mash with a fork to make a smooth puree. Add mascarpone cheese and season to taste with salt and pepper.

If using wonton wrappers, place about 2 teaspoons in the center of each. Wet all 4 edges with cool water and place another wrapper on top. Press around all edges to seal, working from the center towards edges, to force out any air bubbles.

If using pasta sheets or homemade pasta, score each sheet lightly with a knife to mark the individual raviolis. Place about 1-2 tablespoons of filling in the center of each scored square, depending on size of sheet. Slightly wet the edges around each scored square and place another sheet on top. Press around all edges to seal, working from the center out to force out any air bubbles. Cut sheets along scored lines to separate individual raviolis.

Cook the ravioli in salted, boiling water for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain.

Note: To freeze ravioli, place on a baking sheet in a single layer. Place in freezer for 30-40 minutes until hard. Remove and store in sealable bag or airtight container.

For the Brown Butter Sauce

Heat a saute pan over medium-high heat and when hot, add the butter and let it melt in 1 spot. (Do not move the pan.) When the butter has begun to brown around the edges, swirl the pan to keep the melted butter from burning and to melt the remaining butter. Add the sage leaves and reduce the heat to medium. Continue to cook until the leaves are crispy, 1 to 2 minutes. Season with salt and pepper. Spoon brown butter over ravioli. Sprinkle with Parmigiano-Reggiano and serve.


Pasta Dough for Ravioli (from Tyler Florence/Food Network)

2 cups all-purpose flour, plus more for dusting
1 t salt
3 large eggs
2 T extra-virgin olive oil


To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoon of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

If you do not have a pasta machine, roll out the dough by hand until about 1/8 inch thick.