Peanut Butter Sandwich Cookies

Prep Time:  17 minutes
Cook Time: 15 minutes per 2 pans
Cool Time: 30 minutes
Filling Time: 5 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2012)
Recipe Source: America's Test Kitchen TV
Recipe Source: D.I.Y. Cookbook

The recipe and video available for free on TV website right now.

I only made a half recipe, since these cookies are big, so the time will take longer for a full recipe with 24 sandwich cookies, but probably not too much longer.

These are fairly simple to make. The hardest part is processing the chopped nuts, and that isn't really hard. They are nice, but a little dry (filling excepted of course), so not my favorite type of cookie. But they were fun to make. I might make again, but since I have a niece and a nephew with a peanut allergy and they are who I like to make cookies for, I may not.

Sesame Noodles with Shredded Chicken

Total Time: 45 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (September 2001)

Since I opened up some chunky peanut butter for the PBJ bars, I decided to make this also. I think it is really good. The important thing is to get sauce thin enough so it doesn't get clumpy. Even my leftovers are good (and they don't need to be reheated.) I've been making this one for years now, and I still like it.

Peanut Butter and Jelly Bars

Prep Time: 20 minutes
Cook Time: 60 minutes

Grade: B-

Make Again: No

Recipe Source: Best of America's Test Kitchen 2009

I am guessing this recipe is in the Baking Book from ATK, but I don't know, because they don't tell you in the 2009 Best of edition. For this reason, and also because there are not as many pictures, I am slightly disappointed in the book. It is OK, I still think buying this book is smarter for me, then buying all of their new books, since they have so much overlap. However, it just is not as nice as the 2007 and 2008 editions.

I'm really surprised at how underwhelmed I was by this recipe. I was sure I would love it. To be fair, the jam I used is not that flavorful (an Organic strawberry jam from Trader Joe's.) It probably would have been better with a sweeter jam. I really found the unbaked dough (which, yes, I did try) to be very tasty, so I assumed the cookie would be too. I almost wonder if I should try again with a better jam, but then I think - I have so many recipes to try, I probably won't. There are other PB cookies I like, so I will probably pass on this one. I do think part of my problem was the chopped peanuts, since I don't love nuts in baked goods.

Magic in the Middle Cookies

Prep Time: 45 minutes
Cook Time: 7 minutes

Grade: A

Make Again: Yes

Recipe Source: King Arthur's Flour

I can't pass up a good peanut butter and chocolate recipe, so I tried this one from the most recent blog entry at Baker's Banter. These were really delicious. I think they will be better warm, so I froze them after cooled and will defrost in the microwave when I want one.

I don't have the KA scoops, so I had to guess. I do have a cookie scoop, but I don't know the number. I do know it holds exactly 1 Tablespoon of water, but I gather this is not really what the recipe is referring to when it says to use a Tablespoon scoop. (Looking at the scoops for sale, it says that they hold more than 1T and more than 1t.

So I used a real teaspoon to measure my filling. I could tell early on I was going to get a lot more than 26 balls, so I started to allow the teaspooon to be heaping. I assumed I might have the same issue with the Tablespoon scoop, so I didn't level those off, I had them heap too. That worked, I got a similar # of balls from the filling and dough, even though I didn't level as the recipe called for. I ended up with enough for 31-32 cookies, instead of the 26.

These are more work than many cookies, because of the rolling the two balls together then rolling in sugar. But they are very good and I will definitely make these again because they are different than the usual cookies most people make.

Chicken Mole

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Finish Time: 5 minutes

Grade: A

Make Again: Yes

Recipe Source: The Best Chicken Recipe (And Best International Recipe)

I've never had Chicken Mole before, but have always wanted to try it. I realized today that I had all the ingredients at home to make it (including the dried Anchos), so decided to try it. (Actually, I just remembered, I didn't have raisins, so skipped them.) I'm not sure what it supposed to taste like, but I liked it. The sauce was spicy, smoky and nutty at all once. Very good.

I know that CI recipes with sauces like this are often too saucy for me, so I saved half the sauce to freeze for later. That way I can cook the chicken in it another time without the work! It worked out perfectly, so that is a nice bonus to this recipe. I also only used 1 T of oil instead of 3, and it was fine.

For some reason, I find shredding chicken to be a pain, so I just cut it up with a knife. I tried to be messy about it though and tear through the pieces, so there were scraggly edges for picking up the sauce. I served this over rice and it was a very nice dinner.

Peanut Butter Muffins

Prep Time: 18 minutes
Cook Time: 22 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Whole Grain Baking

I had high hopes for this recipe, but it wasn't quite as great as I thought it would be. I could tell that the muffins were made with whole wheat, I think. However, the frozen muffins tasted better to me, so maybe I like them more than I first thought. They were not as sweet as I thought they might be. I did not add the optional chocolate chips and that might have helped!

Nutter Oat Cookies

Prep Time: 15 minutes
Cook Time: 10-12 minutes

Grade: A

Make Again: Yes

Recipe Source: Whole Grain Baking

This is another cookie that doesn't use any flour, just oatmeal (some ground, some not.) I liked this cookie, because it combines the texture of an oatmeal cookie with the peanut butter and chocolate flavor combination that I love.

My cookies didn't take the recommended 11-13 minutes to cook - they were probably a little bit smaller than

Peanut Blossom Cookies

Prep Time: 18 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes (per pan)
Cool Time: 30 minutes

Grade: A-

Make Again: Maybe, but probably will stick to PB Surprise cookies recipe from EF, which is a little easier.

Recipe Source: Cook's Country (April 2006)

This one involved taking out the food processor in addition to the mixer, making it a little more complicated. Also, I think the EF cookies are little more chewier which I prefer.

I should also mention that I didn't use the traditional kisses, but small Reece's PB cubs instead, which I prefer.

Chicken Satay

Prep Time: 26 minutes
Marinade Time: 30+ minutes
Cook Time: 10 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (Feb 2005)

The recipe says that you shouldn't marinade for more then 1 hour, but I left marinade on for about 8 hours and all was okay as far as I could tell. This dish was a big hit, although I had way too much peanut sauce, so could make a smaller batch next time.

Peanut Butter Bars

Prep Time: 18 minutes (including frosting)
Cook Time: 35-40 minutes

Grade: A-

Make Again: Yes

If you like peanut butter and chocolate this is a good an easy recipe. I think I prefer the peanut butter surprise cookies for these flavors though. These are just easier to make.

Spicy Sichuan Noodles - Dan Dan Mian

Prep Time: 15 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2001)

This is fast, and really good. The sauce is made from ground pork and peanut butter, and is spicy. I love that it can be completed from start to finish in 30 minutes if you start your pans heating at the beginning.

Cold Sesame Noodles

Total Time: 18 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (May 2003)

This is a great quick recipe. I make it with Udon noodles, but regular pasta works. The CI recipe is probably better, but this is so quick and easy that I do like it for a quick meal.

Peanut Butter Suprise Cookies

Prep Time: 25 minutes
Cook Time: 13 minutes per pan (add candy after 7 minutes)

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (July 2003)

These are my favorite Peanut Butter cookies, because they are chewy. I've tried Cook's Illustrated PB cookies and didn't love them as much. Of course, the Reese's cups make them even better, but even without these would be good cookies to me.

They are a little more time consuming for a cookie. It takes a good 7 minutes or so to unwrap all the candy and the rolling of the cookies takes time.

Peanut Butter Granola Bars

Prep Time: 12 minutes
Cook Time: 30 minutes
Cook Time: 10 minutes in pan

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (Sept 2004)


NOTES:
~ The original recipe in the magazine called for 1/2 c. oatmeal, 1/2 cup almonds and 1/2 c. dried fruit, so you can put in whatever you want into these. I prefer just using oatmeal because I am not a big dried fruit fan.

~ I usually double this recipe and bake in a 9x13 pan. These bars freeze really well, so they will last a long time. They also last at least a week just in an airtight container.

PEANUT BUTTER GRANOLA BARS

1. Preheat oven to 300.

2. Line an 8" square pan with 2 criss-crossed rectangle of foil, leaving an overhang at end (so you can use to pull bars out when done.)

3. In a saucepan over lower heat, whisk together:

1/2 c. Natural Peanut Butter
1/2 c. Brown Sugar
1/4 t. salt
1/2 t. cinnamon
3 T. Vegetable oil (I usually use 1 T., because the PB I use is very runny)
1 T. Water

Continue whisking occasionally till sugar dissolves - about 5 minutes. (I don't think I usually last that long.) Cool mixture slightly before next step (or you will get scrambled eggs.)

4. Whisk in quickly
1 egg white

5. Stir in
1 c. old fashioned oatmeal

6. Spread evenly into pan and bake until top is firm, about 30 minutes. You can cook a little longer to get less chewy granola bars.

7. Let cool 10 minutes in pan, then lift out of pan using foil handles. Cool completely, then cut.

Pan Roasted Broccoli

Prep Time: 18 minutes
Cook Time: 6-8 minutes

Grade: A

Make Again: Yes

Recipe: Cook's Illustrated January 2006

There are lots of good variations of this recipe from Cook's Illustrated on the subscriber website shown above. The one I have tried several times and liked was with the Spicy Southeast Asian Flavors. It is very delicious and goes well as a side dish for any type of Asian food.