Perfect Peanut Butter Cookies

I have been searching for the perfect peanut butter cookie recipe for quite some time and this is the best so far!

I love softy chewy gooey cookies.  These have a slightly crunch outside but are oh so soft and have just the right amount of sweet & salty goodness!  These are not your typical push down with a fork, crumbly peanut butter cookies.

Ingredients

1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened (1 stick)
1 cup peanut butter, creamy or crunchy (NOT natural)
3/4 cup sugar + more for rolling cookies in
1/2 cup firmly packed brown sugar
1 large egg
1 Tablespoon milk
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy (this is an important step). Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Bake for 10-12 minutes, being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.

This is the blog I borrowed the recipe from!

Kale Gratin with Pancetta

from Anderson Organics in Caledonia, IL

This recipe is DELICIOUS!  If you have never tried kale I think this is probably the best recipe to use to introduce yourself to it.  Well....even if you do like kale you may find this to be your new favorite kale dish!

1 1/3 - 1 1/2 pounds kale, washed, stems removed and chopped
salt
3 Tablespoons Olive Oil
1/4 Pound Pancetta, chopped into 1/2 inch pieces (you can substitute bacon if desired)
1 Cup Cream or Half and Half
2 Cloves Garlic, chopped
1/8 Teaspoon Nutmeg
Black Pepper
1/2 Cup Panko Breadcrumbs
1/2 Cup Parmesan or Romano Cheese

Bring a few inches of water to boil in large pot, add kale and salt to taste.  Cook 5-6 minutes.  Drain and dry greens.

Preheat Broiler, placing rack two shelves down from heat.

Over medium-high heat, place 1 tablespoon olive oil and pancetta (or bacon) in a skillet.  Crisp the pancetta or bacon and add the cream and garlic.  Season with nutmeg, salt and pepper, then cook for a few minutes to reduce the cream to about 1/2-2/3 cup.

Add cooked greens and stir to coat evenly.  Transfer to shallow casserole, about 7x11 inches.

Toss the breadcrumbs with 2 tablespoons olive oil, salt and pepper and the cheese.
Sprinkle over kale.
Place under broiler and brown crumbs and cheese for about 5 minutes

ENJOY!

I had leftovers and they heated up nicely in a skillet the next day, of course it loses some texture but it was still enjoyable!

Anderson Organics is a farm in Caledonia, IL that we get produce from in the fall when our garden is done!  They also over shares during other seasons. Here is a link to their Facebook page:
http://www.facebook.com/pages/Anderson-Organics/108974469143908?fref=ts