Ina Garten's Creamed Spinach & Eggs

I am a big fan of spinach and eggs combined in about any fashion. They just go so well together! One of my favorite breakfasts is taking leftover spinach and artichoke dip, slathering it on some crusty bread, then topping it with a fried egg. Trust me, If I can put an egg on anything, I will!

 So, with that in mind, I figured Ina's Creamed Spinach and Eggs would be an awesome breakfast that I would love. The bonus, there is over ONE POUND of spinach in this recipe and eating leafy greens is SO HEALTHY, right? I think it cancels out all the cheese and cream in this recipe. 

This comes together so easily, tastes great, looks gorgeous, and would be perfect to serve at a brunch if and when we can ever entertain again. However, this is also something different to make for your family and/or just for yourself, because it does reheat well, if necessary. We really enjoyed this one, but next time I will definitely be adding some artichokes because I think that would make it even better!

Creamed Spinach & Eggs

Adapted from Modern Comfort Food

By Ina Garten

Serves 4

2 tablespoons butter

2 tablespoons olive oil

1/2 cup minced shallots (2 shallots)

1-1/4 pounds fresh baby spinach, washed and spun dry

1 (5.2 ounce) package Boursin Garlic and Fines Herbs Cheese

 1/3 cup heavy cream

pinch of ground nutmeg

salt and black pepper

4 extra-large eggs

1/3 cup grated Gruyere cheese

1 tablespoon freshly grated Italian Parmesan cheese

Preheat the oven to 400 degrees. Heat the butter and olive oil in a large (12-inch) saute pan over medium heat. Add the shallots and cook for 3 to 5 minutes, until tender. Add the spinach in large handfuls, tossing with metal tongs to wilt each batch before adding another. After all of the spinach has been added and completely wilted, crumble the Boursin into the spinach and add the cream, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes, stirring often, until the cheese and cream form a sauce.

Transfer the spinach mixture to a 9x9" square or 8x10" oval baking dish. With the back of a wooden spoon, make four indentations in the spinach. Place an egg in each indentation. Sprinkle the eggs with salt and pepper. Sprinkle the spinach and eggs with the Gruyere and Parmesan. Bake for 12 to 13 minutes for runny yolks or 13 to 14 minutes for yolks that are just cooked. Serve hot from the baking dish.

 

 

 

 

 

 

 

 

Yogurt Bar Charcuterie Board {and my thoughts on Charcuterie Boards}

 

Charcuterie boards are all the rage lately and people are putting ALL KINDS of food on their boards and calling it charcuterie. To me, charcuterie is classic antipasto, like meats and cheese, maybe some olives, and/or roasted veggies. However, all the rules are now broken. Literally everything is served up as a charcuterie board, even hot foods like breakfast and dinner. So, since all the rules are broken, here is my Yogurt Bar Charcuterie Board inspired by Ina Garten's tips and what I had on hand. 

Now before I tell you how I put this together I have to tell you that I love the way a charcuterie board looks, but there are several things I DON'T LIKE about a charcuterie board.

1) Way too time consuming and artsy. I do not like spending tons of time artfully arranging anything in my life so this just feels like torture. I can appreciate a pretty board, but personally it feels way too pretentious to me! Sorry, Ina. I will NOT be going to my florist for some greenery.

2)People spend way too much money on boards, fancy dishes, serving utensils, and also fancy ingredients. According to Ina, we do NEED focal points, but I say we don't need to spend exorbitant amounts on fancy things. 

3)People are now putting hot food on charcuterie boards and I'm sorry but I like my food hot. By the time you move all that around and decorate the board IT IS COLD! It literally makes me crazy when I see this.

So, now that I've discussed my issues with charcuterie boards let me tell you about my Yogurt Bar Charcuterie Board. First of all, it is not fancy whatsoever! I simply used what I had on hand and what was seasonal. I bet if you go look right now, you have all the ingredients to put something together. We do not have to reinvent the wheel here or go buy a bunch of out-of-season berries to be fancy. All we need is some seasonal fruit, some dried fruit, nuts, honey, maybe some chocolate chips, and granola. Let's be simple, folks.

Next, find a board that you have at home. Think outside of the box. The board doesn't have to be fancy because YOU ARE GOING TO COVER IT UP! Yes, I said it! According to Ina, all you need is a flat board! Next, you and I both know you have an array of mismatch dishes in your cabinets that you can use to create focal points and some height. I just used some ramekins I've had forever, a recycled yogurt glass that I washed out and kept, and an old wooden bowl that was cracked. I don't really do fancy.

Finally, I refuse to try and serve anything hot on a board and I also didn't have any typical charcuterie (antipasto) ingredients on hand, so I went with a yogurt board. As I mentioned earlier, I don't believe these boards have to cost tons of money to be pretty or pleasing.

My board came together with some Greek yogurt topped with honey, sliced almonds, candied walnuts and dried cranberries, granola, chocolate chips, dried mango, sliced banana, fresh slices of orange, and some dried dates. I resisted the urge to run out and buy a ton of beautifully colored berries because THEY ARE NOT SEASONAL, nor are they necessary.

Ina says that you should place down all the larger items first, leaving spaces, and then fill in those spaces with "large block of color."  She says to group like things together and your board will look "simple and elegant." 

Following Ina's rules I got out my cutting board and set the larger bowl of yogurt as the focal point. I put dried mango slices in an old recycled glass jar to create height. Then I put the sliced almonds, chocolate chips, candied walnuts and dried cranberries, and dried dates into the small ramekins. I sliced one orange to create a large block of color, added a banana to the board, spilled some granola down the middle, and filled in the empty spaces with sliced banana. Lastly, I drizzled the yogurt with some honey and stuck an old wooden spoon in the yogurt. It was easy peasy and I think it turned out well.

I made a yogurt parfait with candied walnuts and cranberries, sliced banana, a few chocolate chips, and a squeeze of orange over the top, then grabbed some dried mango to enjoy on the side. The kids made theirs with granola and chocolate chips with orange slices on the side. I made a few parfaits with the rest of it, stuffed some dates with yogurt and nuts, and stored it all in the fridge for a later time. Everyone was pleased.

Keep it simple. Life is hard enough!

If you'd like to read more about Ina's tips for building a charcuterie board, please click here.

Split Pea Soup with Crispy Kielbasa {And A California Tale}

Imagine this, it's the very early 00's and me and my husband are visiting California. We're leaving L.A and driving "the 5" all the way to San Francisco. Now, I don't know what we were expecting, but I can tell you this experience did not end up anywhere near anything we had dreamed up in our east coast minds. I don't know if "the 5" has changed much in the last 20 years, but at the time it was a lot of nothing: Six Flags, some brown mountains, nothing but brown dirt and maybe mountains, aqueducts, signs for orchards, windmills, thousands upon thousands of cows, and then a pea soup restaurant called Pea Soup Anderson's. Now, if you're gonna be making this drive you're gonna get hungry and you're probably not gonna be craving pea soup, but that's all you're gonna get. So pea soup it is!

Now, in all of my 45 years, I've never felt more like I was in an episode of The Twilight Zone more than the day we made that drive. So, in the middle of nowhere, we drove up to a pea soup restaurant thinking, "what in the absolute world is going on?" I can remember inhaling dust while walking into the restaurant, everything was so brown and so dry, and when we walked inside I was taken aback. The inside of the restaurant was pea green too! Mind blown. Still is. I remember being totally tripped out. I know we ate the pea soup and some bread. I just can't remember the pea soup because everything else was so darn out of place that day. I'm thinking I must've liked it because I remember buying pea soup and eating it at work in the years that followed.

Fast forward 20 years and me and my husband still laugh about our ride down "the 5". Then I came across Ina Garten's recipe for Split Pea Soup with Crispy Kielbasa and I thought, "why the heck not?" It took me weeks to find a ham hock and the rest was easy peasy.

I have to say we were not overly impressed. Don't get me wrong, the soup is good and if you love split pea soup then you would love this recipe! The crispy kielbasa is really great and the soup is A LOT better the second day, but it's just not something that we crave or feel we need to eat on a regular basis. So, if split pea soup is your jam, then you'd probably love this recipe and a drive up "the 5". But if split pea soup is not your jam, then you might wanna drive up the 101 if you're ever in California, and skip this recipe.

 

Split Pea Soup with Crispy Kielbasa

Adapted from Modern Comfort Food

by Ina Garten

Serves 6

olive oil

2 cups chopped leeks, white and light green parts, spun dried (2 leeks)

1-1/2 cups chopped yellow onion (1 large)

2 cups 1/2" diced, scrubbed carrots (3 large)

1 tablespoon minced garlic (3 cloves)

1 pound dry green split peas

8 cups good chicken stock (preferable homemade)

1 smoked ham hock

8 fresh thyme sprigs, tied with kitchen twine

2 large fresh bay leaves

salt and pepper

12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in 1/4" thick pieces

minced fresh parsley, for serving

Heat 1/4 cup olive oil in a large (11 to 12") pot or Dutch oven, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1-1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.

Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and puree. Return the puree to the pot, adding more chicken stock or water if the soup is too thick.

To serve, heat 2 tablespoons olive oil in a medium (10 to 11") saute pan over medium heat. Add the kielbasa and saute for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.

A Whole-Grain Breakfast Bowl To Start Off The New Year!

Let me just say that I LOVE working at home virtually! There are just so many perks. Since I don't have to focus so much attention on getting ready (packing lunches, gathering supplies, commuting, working the car rider line, etc.) I have way more time to focus on breakfast! This is great for me because breakfast is my favorite meal of the day!

This is NOT your ordinary bowl of oatmeal. In fact, it's not really oatmeal at all. It's two parts pearl barley and one part oatmeal, so if anything it is truly a barley bowl...and it is THE BREAKFAST BOWL! The chew and pop of the barley with the sweetness of the fruit and maple syrup is definitely something worth waking up for! Trust me when I say that there is no going back to regular oatmeal after you have this! You will be adding barley to all of your breakfast bowls from here on out. 

This is one of those recipes that grows on you. You make it and eat it the first time and thinkingy, "well that was pretty good, but I don't know if I'd spend an hour cooking it again." Then later on in the day you find yourself thinking about it and so happy you leftovers for the next morning. When the next morning comes you've been thinking about that warm comforting breakfast bowl with the pop of the barley and the slight fruity sweetness from the raspberries. You imagine the maple syrup glistening and making the berries shine. You can hardly wait to warm up your breakfast bowl and you are so thankful that you made enough for today. You suddenly love this hearty comforting breakfast bowl that is warming your soul.  You are sad there are no more leftovers and you are sad it will take an hour to cook it again. But, this time, after craving it all week, you will not mess around and make half of the recipe. You will make the WHOLE batch!

That is the story of how I came to love these breakfast bowls. I made the recipe again today. The whole batch. I am so happy I can look forward to eating this for breakfast for the next few days. 

Whole-Grain Breakfast Bowl

Adapted from Modern Comfort Food

by Ina Garten

Serves 4

1  cup pearled barley (see note)

1-1/2 teaspoons salt

1/2 cup old-fashioned rolled oats

1/2 cup whole milk, plus extra for serving

1/2 cup medium-diced pitted, dried dates (6 to 8 dates)

1/3 cup chopped toasted hazelnuts*

6 ounces raspberries, or more to your liking

Pure maple syrup, for serving

Note: Make sure you buy "pearled" barley, which has been processed so it cooks faster. Also, I don't care for hazelnuts so I subbed them for sliced almonds. In my opinion, the raspberries really make this recipe pop, so I opt to use a little more than the recipe calls for.  

 Combine the barley, salt, and 2 cups water in a medium saucepan. Bring to a boil, lower the heat, and simmer covered for 30 minutes. Add the oats plus 2 cups water, return to a boil, lower the heat, and simmer covered for 20 minutes, until the barley is tender and the oats are creamy. Off the heat, stir in 1/2 cup milk.

Spoon the barley and oats into four shallow bowls. Sprinkle with the dates, raspberries, and hazelnuts, drizzle with maple syrup, and pour on some milk. Serve hot.

Welcome 2021 @ I Heart Cooking Clubs!

 

Top Ten Favorite Recipes of 2020!

 

As a kid, the year 2020 was always in our social studies books. I can remember being 8, 9, and 10 and learning all about what the year 2020 would have in store for us: high-tech computers, houses and appliances that talked to you, and maybe....flying cars! Not to mention, the movie Back To The Future was HUGE and it also featured 2020. It was going to be THE YEAR!

My point is, we kids really looked forward to it. 2020 carried A LOT of hype. At the time, 2020 seemed SO FAR away! But, like I said, it was going to be THE YEAR!  Until it actually happened. 2020 was NOTHING like we thought it would be. It WAS NOT what we waited for all this time.

It was absolutely a mind-blowing year and one that we will NEVER forget! I mean, we have to hand it to 2020, it will definitely be a year that goes down in the history books.

I am not, however, going to start bashing 2020 and going on about how horrible it has been. It has definitely not been the best year, but I have to count my blessings. I am incredibly thankful for the health and safety of my family, friends, co-workers, and students. I am also beyond thankful for this blog and all of you, as well as the additional time I've had to indulge in my hobbies. I have read more books this year than I've ever read before and I have cooked some amazing food. I have played endless board games with the family and stayed in touch with family and friends more than I've ever been able to before. Since these are the things that matter most, I can honestly say that although 2020 was not what I expected, I truly had a great year.

As this year comes to a close, I am counting my blessings and hoping and praying that 2021 brings healing for all.

2020 was a delicious year! The ten recipes below are are my absolute favorites! They are in no particular order. As always, if you click on the recipe title you will be directed to the original post with the recipe.

 

Julia Child's Roast Chicken 

Before making Julia's Roast Chicken I was a HUGE fan of Ina Garten's Engagement Roast Chicken (it is a fabulous recipe), but after making Julia's Roast Chicken there is absolutely NO GOING BACK! Julia's recipe is fussy. You have to baste and flip and baste and flip, but it is the juiciest and the most delicious chicken you will ever make. It is definitely THE ROAST CHICKEN recipe!

Nigella Lawson's Caramel Croissant Pudding

 

At the very beginning of the pandemic, I had way too much bread on hand and I needed a plan. Never one to waste, I took my croissants and made this extremely indulgent Caramel Croissant Pudding from the one and only Nigella Lawson. OH MY....this is heavenly! Sticky, crispy, flaky, buttery, and a little salty from the pinch of salt I added, it is one heavenly dessert. You should definitely make this if you have leftover croissants! You should even consider buying croissants and making this, it is incredibly good.

 

Mark Bittman's Fruit and Cereal Bars

 

 There are a couple of ingredients that I hoard. Pasta is one (I usually have at least 20 boxes). Granola and dried fruit is another. During the pandemic my habit worsened. I was not going to be found without granola, dried fruit and shelf stable coconut milk. Looking for a way to use some up, I stumbled across Bittman's Fruit and Cereal Bars and fell in love. They are SO GOOD and you can change them up according to what you have. I crave these and have made them several times since. I prefer them to ANY and EVERY fancy granola bar out there. Stop paying top dollar for fancy convenience bars and make these instead. They are far healthier and far more delicious!

 Ina Garten's Radishes with Herby Butter and Salt

 

My dad and I used to snack on green onions and radishes dipped in a little salt when I was a kid. Midway through the pandemic I was homesick for my Dad and I came across this dish. Ina's herby butter is a blend of dill, parsley, green onions, and a splash of lemon juice. When you pair the herby butter with the crusty bread, salt, and the radishes you have a sophisticated snack that anyone would love, me and Dad included! If you love radishes, do give this a try!

 

Ottolenghi's Shallow-Fried Potatoes with Sumac and Garlic Scapes

 

There is always at least one potato dish in my top ten favorites of the year and this year's amazing potato recipe belongs to the one and only Ottolenghi! Do you see those big chunks of shallow-fried garlic and potatoes? Holy cow. Do yourself a favor and make this one. Do yourself another favor and double the garlic. Wow, talk about a flavor bomb! Potatoes never had it so good!

Giada's California Turkey Chili

 

We make a lot of chili and this recipe is my current favorite! If you're a chili lover then you definitely need to give this version a try. It is perfectly balanced, just the right mix of meat and veggies and beans (a very important requirement in chili) AND it is so flavorful. Plus, I love that she serves it over Quinoa and Pine Nut Pilaf. Easy, healthy, and delicious...do yourself a favor and try this recipe during chili season!

Ina Garten's Kielbasa with Mustard Dip

 

I love all the recipes in this roundup equally, but if I had to pick a number one favorite, this recipe for Kielbasa with Mustard Dip is the hands down winner. I have made this recipe at least 10 times since I originally shared it. I tell everyone about it and they love it as well. It is EASY and simple. You just saute some kielbasa and whip up a batch of the mustard dip. The mustard dip has the zestiness from the horseradish and it is a wonderful dipper to have on hand. I find myself spreading it on sandwiches and dunking my fries in it. I keep the dip on hand because I absolutely crave it! Definitely make this for any party, (sometime in the future when covid isn't a threat) or safely at home for your family, and watch it disappear!

Ina Garten's Applesauce Cake with Bourbon Raisins and Bourbon Cream Cheese Frosting

 

 Mark my words, "I have NEVER made a dessert that was better than this." I mean it. Never!  Apples and raisins and bourbon are not my favorite things, but this cake is absolutely incredible. It tastes like something you'd find at the finest bakery or the winning dessert at a fine dining establishment. I was just so impressed with it. Everything about it is total perfection and the bourbon just takes it over the top!

Ina Garten's Fried Chicken Sandwiches with Buttermilk Herb Mayo (Shake Shack Copycat)

 

Everyone has their favorite chicken sandwich. Mine is the Fried Chicken Sandwich from Shake Shack, and thankfully for me, it is Jeffrey's favorite (Ina Garten's husband). Ina Garten bought the Shake Shack cookbook and I'm sure she tweaked it to write this magnificent recipe for a Fried Chicken Sandwich with Buttermilk Herb Mayo. She goes over all the basics, right down to the construction of the sandwich and which rolls to buy. This is an insanely delicious sandwich and one that would please the kids, as well as anyone else.

Ina Garten's Raspberry Baked Alaska

 

Another good thing about 2020, I tried my hand at making Baked Alaska and it is definitely delicious! Ina's version is made by placing vanilla ice cream (only the good stuff, Haagen Dazs), and Raspberry Sorbet on top of store-bought pound cake and topping it with a meringue. I need to work on my peaks, but this is such a treat! We all loved it!

Ina Garten's Sausages with Peppers and Onions

 

I'm very partial to sausage with peppers and onions and this recipe, roasting it all in the oven, is THE WAY to go! I highly recommend making this FLAVOR BOMB of a recipe and cooking the entire batch because this makes for a perfect family dinner and the leftovers are incredible.

 

 

 

 

2021 photo credit 

  2020 photo credit

Ina Garten's Roasted Sausages, Peppers, and Onions {The Very Best Recipe for Sausages, Peppers, & Onions}!

This is, without a doubt, the very best recipe for making Sausages with Peppers and Onions! I can say this with absolutely certainty because sausage with peppers and onions is one of my all-time favorite meals and I have certainly made my fair share.

I've made sausage with peppers and onions on the stove top and on the grill, but never in the oven. All I can say is...WOW, this dish is THE recipe for sausage, peppers & onions. Throw out all other recipes. This is incredible and is going to be one of my favorite recipes of 2020!

Not only is this THE BEST way to make this dish, but it is also the easiest! Doesn't everyone love a sheet pan dinner?

All you need to do is buy a mix of sausages, 1 pound of sweet and 1 pound of hot. Cut up some bell peppers, poblano peppers, hot peppers (if you like), some onions and garlic, slice up some fennel if you like, coat it in some oil and Italian seasonings and roast it all, separately, for about 20 minutes, before mixing it all, splashing it all with a little white wine, and roasting it for another 20 minutes. 

Ina serves her sausages with polenta and I'm sure that's delicious. I served mine with pierogi (that's how we usually eat ours). You could serve this with mashed potatoes or pasta, even rice, I suppose. You could also serve it on a hoagie roll. The sky is the limit really!

There's one more thing about this recipe that makes it a winner...LEFTOVERS! DO NOT skimp on this recipe or cut it in half thinking that you can't eat 2 pounds of sausage with peppers and onions! Yes, you can, and you'll want to! One of the best parts about this recipe is that you'll have enough for dinner and then you'll have enough sausage and peppers and onions leftover to make a killer breakfast the next morning OR mix it with pasta the next night for dinner OR put it in a hoagie and eat it as a sandwich OR anything else your heart desires. It is extremely versatile AND it will only taste better the next day when the flavors have a chance to meld overnight!

So, this recipe gets the chef's kiss AND wins the award for one of my very best recipes of the year! I know that I will be cooking this time after time after time, and you should too! I VERY highly recommend it! Thanks, Ina!

I'm so happy to end this year of cooking with one of my favorite dishes of the year! Next week I will be doing a roundup of my Top Ten favorite recipes of the year!

Roasted Sausages, Peppers, & Onions

Adapted from Modern Comfort Food

by Ina Garten

Serves 6

2 large yellow onions, cut in 1/2" wide wedges through the core 

2 large red bell peppers, cored, seeded, and cut in 1/2" strips

2 large orange bell peppers, cored, seeded, and cut in 1/2" strips

2 large poblano peppers, seeded and cut into 1/4" strips

1 medium fennel bulb, halved, cored, and sliced crosswise 1/4" thick

2 tablespoons minced garlic

1 teaspoon dried oregano, crushed in your hands or

1 teaspoon Italian seasoning

salt and freshly ground black pepper

good olive oil

1 pound sweet Italian sausage

1 pound hot Italian sausage

1 pint red cherry tomatoes

1/3 cup dry white wine, such as Pinot Grigio

1/2 cup julienned fresh basil leaves

Freshly grated Italian Parmesan cheese, for serving

Notes: I cut the amount of bell peppers in half and didn't use the fennel or the cherry tomatoes. I also added slices of serrano pepper for heat. I didn't have oregano so I used about 1 teaspoon of Italian seasoning. All of my changes worked perfectly and I think there is room for you to customize this recipe as you like. The one thing I will say is to take care with how you cut your vegetables. You do want them to be cut like she suggests in this recipe. If they are cut too big, they won't cook down as well and if they're cut too small they could burn.  

Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.

Put the onions, bell peppers, poblano peppers, fennel, garlic, oregano (or Italian seasoning), 1 tablespoons of salt, and 1-1/2 teaspoons black pepper in a large (14 x 8-inch), shallow roasting pan. Add 1/4 cup olive oil and toss well. (Don't crowd everything in a smaller pan; the vegetables won't brown.) Separately, on a sheet pan, toss the sausages with 2 tablespoons olive oil and spread them out in one layer. Place both pans in the oven for 20 minutes.

Toss the vegetables and transfer the sausages to the roasting pan. Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes (I cooked mine only for 20 more minutes and they were perfect), turning the sausages to brown evenly. Off the heat, sprinkle on the basil (I didn't have any so I skipped this step), toss well, taste for seasonings, and serve hot with grated Parmesan on the side.

Ina's Chocolate Peanut Butter Globs

Some people might think a world like "glob" doesn't sound appetizing. But, if we say Chocolate Peanut Butter Globs it instantly changes things! Right? I mean there are very few things that chocolate and peanut butter don't improve.

When I see the words Chocolate Peanut Butter Globs I think of complete and utter indulgence. After all, if I'm hungry for chocolate and peanut butter I do want globs and globs of it! 

This cookie is packed with tons of goodness: melted chocolate, chocolate chips, whole pecans, whole walnuts, and peanut butter chips and it's all nestled in a chocolate brownie-esque type batter that bakes up into one delicious glob. 

Also, I couldn't resist. It is 2020 and when asked what kind of cookies I'm making for the holiday I couldn't resist to answer with a simple "globs." It does seem rather fitting, doesn't it?

 

Chocolate Peanut Butter Globs

Adapted from Barefoot Contessa Foolproof

by Ina Garten

Makes 20-22 cookies

6 tablespoons butter

12 ounces semisweet chocolate chips, divided

2 ounces unsweetened chocolate

2 extra-large eggs

1 tablespoon instant espresso powder, such as Medaglia d'Oro*

1 teaspoon pure vanilla extract

3/4 cup sugar

1/3 cup plus 1 tablespoon all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup whole walnut halves 

1 cup whole pecan halves

2/3 cup peanut butter chips, such as Reese's

Note: I didn't add the espresso powder because we don't drink coffee and we don't care for the taste of it.

Preheat the oven to 324 degrees. Line a few sheet pans with parchment paper.

In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.

In the bowl of an electric mixer fitted with the paddles attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.