Thursday, July 29, 2010

My New Favorite Appetizer



These are the easiest fastest apps to make and SO GOOD! Especially if you are using good homegrown basil leaves. I've been making these a lot lately and eating them for lunch. Chickpeas are full of protein so these will fill you up and this recipe is just a basic jumping off point. I've added sriracha sauce, tyme, and plain yogurt so far.

1 cucumber
1 can chickpeas
lemon juice
salt
pepper
basil

Cut cucumbers into ½ inch slices. Rinse and drain chickpeas then mash with a potato masher adding salt pepper and lemon juice to taste. Spread a tsp of the chickpea mixture on each slice of cucumber and sprinkle chopped basil on the top.

Thursday, July 22, 2010

Chocolate Peanut Butter Cookies

I've been doing a lot of baking this week getting ready for family to come visit and I thought I'd try these out. They've been in my "want to try" file for a long time because they looked really time consuming. They do take longer than the average cookie but it really wasn't too bad. I think if I were to make them again I would wait until I had someone to help to make it go faster.



1 ½ c flour
½ c cocoa powder
½ tsp baking soda
½ c sugar
½ c brown sugar
½ c butter
¼ c peanut butter
1 tsp vanilla
1 egg
¾ c powdered sugar
¾ c peanut butter

In a small bowl blend together flour, cocoa and baking soda.
In a large bowl beat sugar, butter and ¼ c peanut butter until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended and set aside.
Combine powdered sugar and peanut butter to make filling. Roll filling into 1 inch balls.
For each cookie, with floured hands, shape 1 Tb dough around 1 peanut butter ball, covering completely and pat flat. Place on an ungreased cookie sheet.
Bake at 375 for 8 – 10 minutes.