Jessica Merchant's Blog, page 377

Currently Crushing On.

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GUYS. We have had the most stunning, gorgeous week of weather here. It’s been near 80 degrees the last two days which is completely unheard of in February. It was exactly what I needed to get out of the house and see the sun + fresh air… even though I’m sure it’s the biggest spring tease ever.

SO. Super excited because my brother and sister-in-law are going to have a baby (!!!) and today we are going to the gender reveal party. I’ve never been to one! I’m so out of the loop. What are you guys up to this weekend?! Also:

I finally updated my SHOP above with some of my recent faves. Purchases, things on my wish list, babe loves, etc.
Here’s a little Max moment photo update in the midst of all the craziness. The only time this boy sits still is when he’s eating.
Lifestyle faves! I skipped my lifestyle faves in January, so I did ’em a little earlier this month. Beauty faves coming next week!

And now… my favorite links of the week!

this smoking rose paloma? stunning.

oh em gee. unicorn blondie sundaes. WHAT.

caramelized banana oatmeal. i can’t wait for joy’s book!

love these chicken burrito bowls that you can prep ahead.

DIY melted crayon art. great idea.

perfect mashed cauliflower with parmesan and chives.

nut butter coconut chocolate tart. this looks SO good.

craving these scallions and sesame tuna burgers.

kimchi potato skins! whoa whoa whoa.

so verrrry interested by this curry chicken pot pie.

california chicken quinoa bowl. all about the bowls this week.

how pretty are these pear elderflower champagne cocktails?!

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February Favorites: Lifestyle.

I’m posting my faves a little early this month since I skipped them in January. I was dying to post them, but time got lost as I finish up the book and before I knew it, it was the middle of February! So here are the things that I’ve been LOVING the first six weeks of 2017.

You Are a Badass Desk Calendar. Erin so graciously gifted this to me last fall and I couldn’t wait until 2017 hit so I could use it. I loved the book so much and if you’re a self help junkie like I am, you’ll love the messages on each day.

The Nourished Planner. Still absolutely loving my planner! I mentioned it more in my first behind the book post. It’s the perfect planner.

The One That Got Away by Bethany Chase. I read this book in one night (and suffered greatly the next day, trust me) because it hooked me so quick. I really loved it and the further away I get from it, I love it even more. Her next book is on my list!

Erickson Woodworks! There is no way I can go through this post without mentioning them because they have made my book experience this time so wonderful. I had a bunch of backgrounds, but after working with Erin for a week, I knew I needed more, so I placed a rush order and had my surfaces in two weeks. If you do anything with food photography, their surfaces are the BEST. I barely bring out my tiles and marble slabs anymore because they are just too small to comfortably shoot.

On that same note, I have the give it to my Canon 5D mark iv… AGAIN. I realize that I’ve been talking about this camera since I bought it in September, but it’s been that life changing for me. You guys know that I loathe the photography process. Having a camera that I love and that’s easy to use has changed the book game for me. The touch screen is SO AMAZING.

It feels ridiculous mentioning this because it’s 75 degrees out today in February. But one of the jackets I got for Christmas is this Blank NYC one and I basically have worn nothing else. At least until it started to feel like summer. Not even spring! Eddie also got me this suede one and I just love it!

Starbucks Cascara Latte. ICED of course. Ahhhh I hate that I love this so much. It’s not overly sweet and is the perfect latte flavor to me.

The Weeknd’s Starboy album. Cannot get enough of this. I actually bought the physical CD because I still think it’s 2001. It’s so good! We’ve also been blasting it as we do cookbook photos.

January and February have been full of mostly black (so I don’t reflect color into my photos as I shoot) yoga clothes (so I can move all over the place, obvs) and the only exception I made is this Treasure and Bond sweatshirt. I’m really loving everything by that brand. It is SO soft, plus it makes me feel like Kelly Kapowski.

The Aura Cacia peppermint oil rollerball. I bought mind at Whole Foods a few months ago and it is so wonderful. I’m the queen of the tension headache and I love having the rollerball with me at all times. It’s so uplifting and just smells so great. I also got my mom one and she loooooves it.

Marc Fisher Adalyne Platform Wedge. SO. I bought a pair of these late last year and LOVE them. Last summer, I wanted a pair of the Chloe ones so badly, but at $600 a piece I just couldn’t do it. When I saw that there were more colors this year (last year I bought mine late and only had one color choice), I went crazy! I love the blue.

Nike Juvenate Sneaker in night maroon. I.am.obsessed. Bought these after Christmas and they are so comfortable and super cute. Every time I wear them, people ask about them!

The iPhone 7 Plus. Eddie surprised me with this on Christmas morning (I had the 6 which was about 1.5 years old, but my camera was shot) and I can’t even express how wonderful it is. I had been debating on switching to the Plus for camera purses but was worried it would be too huge in my hands. It’s not, and the camera is phenomenal. It has a portrait mode that blurs background subjects, and when I send Eddie pics of Max taken with it, he sometimes thinks I used my DSLR! It’s the best. Now I just need to find a case that I love. I sort of want the Lumee case, but it’s not like I ever really take selfies sooooo….

Gilmore Girls! You probably saw this coming, but I HAD to mention it as my favorite TV show this month, 17 years late. I easily blew through the series in January – so fast that I’m rewatching it slowly to make sure I catch every little piece I might have missed. I love it so much. I can’t go to sleep without watching one episode! I feel deprived that I didn’t watch the show in high school, even though I was a serious WB network addict. Also, I think it’s interesting because if I watched it back when it debuted, I would have be roughly the same age as Rory. But watching it now, I am the same age as Lorelai, so I relate to her so much. I just wonder what it would have been like had I watched it back then!

[none of this is sponsored, just like to talk about things that I discover and love over the month. i purchased everything myself unless it was a gift from a family member or friend. tell me your faves! there may be a few affiliate links above. love love.]

The post February Favorites: Lifestyle. appeared first on How Sweet It Is.

Avocado Hummus.

It’s time to eat some green!

And I can’t think of any better way.

This recipe is pulling double duty because not only can it be a snack for your weekend, it is GREEN so it’s acceptable for Saint Patrick’s Day in a few weeks. Much better than a bottle of green food dyed Banker’s Club vodka, which someone (def not me) might have consumed in college at the big St Patrick’s Day parade downtown (read: all day wild party) and then also saw it one more time before going to bed that night. But no. Definitely not me. I HAVE NO IDEA WHAT THAT IS LIKE.

Avocado guac? I know that.

I’ve been obsessed with the hummus + avocado combo for years. Mostly in the form of spreading hummus on toast and layered avocado slices on next, all finished off with a heavy handed sprinkle of truffle salt or crushed red pepper or goat cheese or something equally as fantastic.

I’ve seen lots of avocado hummus recipes over the years and have been skeptical of their guac-o-hummus possibilities. Sure, I obviously freak over guacamole and I seriously die over hummus, but I don’t want the two of them mixed. I’d love two bowls separately with a crunchy mix of tortilla and pita chips right in front of my face, but nooooo mixing please.

SO! I made a version of my favorite traditional hummus (the ice water trick is from ottolenghi’s jerusalum – amazing book) and added two whole avocados. It is the PERFECT combo for my palette. Plus, the topping is everything. Such is life.

I’ve never been happier.

Avocado Hummus

Yield: serves 4 to 6

Total Time: 25 minutes

Ingredients:

3 ripe avocados
2 (25-ounce) cans chickpeas, drained and rinsed
1/3 cup tahini paste
2 garlic cloves, minced
1/2 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon pepper
4 to 5 tablespoons ice water
pita bread or chips, for serving

for topping

2 tablespoons olive oil
1 tablespoon chopped fresh herbs (parsley, oregano, basil, cilantro, etc - your faves!)
1/2 teaspoon crushed red pepper flakes



Directions:

Set aside 1/3 cup of the chickpeas to use for the topping on the hummus. Toss them with the olive oil, chopped fresh herbs and crushed red pepper.

In your food processor, add 2 of the avocados, the chickpeas, tahini, the lemon juice, garlic, salt and pepper. Puree until the chickpeas break down and the mixture starts to come together (it probably won't be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two - just let it go! Once the water is in, the hummus should really start to get smooth - if you need a little more water, add it 1 tablespoon at a time.

Slice the remaining avocado and place it on top of the hummus. Add a pinch of salt and pepper. Place the chickpeas on top and if desired, drizzle with extra olive oil. Serve immediately with pita chips or bread.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Let’s eat the heck out of this.

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Lemon Raspberry Sorbet Prosecco Floats.

Spiked floats all around!

We’ve got embarrassingly easy (!!!) boozy little floats right here for Oscars night! Pair it with a crunchy snack and you are SET.

Every year I want to host a big, fun Oscars party and every year… I don’t do it. So I’m doing it virtually and begging you to make a prosecco sorbet cocktail on Sunday night with me. Waaahoo. Internet generation unite.

Here’s a little secret: I don’t love raspberry things. I don’t love raspberry flavored things. I like fresh raspberries but they are not my number one choice in fruit. If I’m being REAL here, I mostly chose raspberry sorbet because the color is pink pink pink.

HOWEVER.

You witnessed my transformation years ago to being quite “meh” about lemon desserts and now I omgLOVE lemon desserts, so it’s very possible that might happen here. The lemon + raspberry sorbet combo is divine. It is seriously fantastic and flavorful.

And p.s. I like to use a prosecco on the drier side because the sorbet is freaking sweet. You need something with a bit of a bite to balance out the flavor. And you know I’ve got some sweet teeth!

Now what I really want to know is are you more excited for the movies or for the fashion at the Academy Awards? I’m a little bit of both, I suppose.

But I’m absolutely saddened by the fact that I have not yet seen La La Land. In fact, I haven’t seen any movie in a theater since I had Max (with the exception of Sing that we took him to see over Christmas!) and the last time I was at the movies? When I was pregnant and saw Gone Girl with my cousin Lacy!

Even though I actually like to go to the movies, whenever I have free time these days, there are SO many other things I want to do besides go sit in a dark theater without internet access for three hours. You know? I’m looking at you shoe shopping/napping/trashy magazine reading/Target bingeing.

Before we had Max, Eddie and I would occasionally get in the routine of going to a movie mid-week, which was such a treat because we obsessively consider all weeknights to be “school nights,” almost never do anything really FUN on these nights and go to bed at a normal (well, okay, not I) hour.

We didn’t do it every week, but it was lovely when we did. I totally want to bring that back!

Other movies I’m dying to see are Hidden Figures, Jackie and Arrival. I will admit though that ever since having a kid, I only want to see mostly fluffy comedies because otherwise I’m ridden with anxiety over the sadness or scariness of the film. I.am.a.child.

So I guess what really matters aside from boozy floats: who will be the best dressed?! But really.

Lemon Raspberry Sorbet Prosecco Float

Yield: serves 2

Total Time: 10 minutes

Ingredients:

4 scoops lemon sorbet
4 scoops raspberry sorbet
1 (standard sized, 750mL) bottle prosecco



Directions:

Scoop the lemon and raspberry sorbet into wine glasses. Top with the prosecco and serve immediately! THIS IS SO EASY IT IS HORRIFYING.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Isn’t that dreamy?!

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Open Faced Steak Sandwich with Avocado Horseradish.

We must must must discuss this delicious mess.

The major question for my brain today is WHY haven’t I been making an open faced steak sandwich for lunch every week of, well… forever? Or even once a month? Or even once a YEAR. Why why why have I allowed such deprivation in my recipe repertoire and lunchtime game?

Avocado toast with instagrammable eggs has nothing on this.

I seared some marinated skirt steak for a few seconds (okay, maaaaybe a minute) just to get some color and make sure it wasn’t raw. But this steak was so super thin that it barely needed one minute.  I seared the full steaks and sliced them after they took a little rest, but in the recipe below, I wrote it out for you to slice it first. Either way works! Just make sure it’s HOT and QUICK.

Shhhhh.

Now. For the real REAL question.

Where has this avocado horseradish been all my life?!

I want to spread it on everything and anything, eat it with a spoon and tell every person I can find about it.

INDULGE ME PLEASE.

It reminds me of the avocado blue cheese dressing recipe in Seriously Delish. So creamy and tangy at the same time; it’s the most perfect combo for spreading on sandwiches and even tossing into salads.

There is just something that I love so, so much about a lunch like this. It’s hearty and it’s satisfying. But it also has that fresh factor with all the veggie crunch. Yes, that even I can get behind. If I can, you most definitely can.

And can I tell you a secret? I’m all about the open faced sandwiches. It might be because I don’t care much about bread, but the real reason is that you sort of… in a way… get to eat… DOUBLE. Like two “sandwiches” instead of one. Please tell me that your brain understands this.

Okay, so Eddie? He totally freaked when I sent him a picture of these and told him that I would make him one for dinner. Minus the avocado horseradish, of course. How boring!

But really, he was equally as excited when I made these AGAIN this past Sunday night. The flavor is just so good. It feels like a summery meal, but is still insanely filling. It makes me feel less terrible about eating cake because there is actual green goodness on here. Can I pass that off as my greens for the day?

I’m thinking yes.

Open Faced Steak Sandwich with Avocado Horseradish

Yield: serves 2 generously or 4 as an appetizer

Total Time: 1 hour

Ingredients:

8 ounces strip steak (this can be 2 to 3 pieces, or 1 large piece!)
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 baguette, sliced in half lengthwise
a few leaves of butter lettuce
1/4 red onion, thinly sliced
2 radishes, thinly sliced
crumbled feta for topping
thai basil for topping

avocado horseradish

1 avocado
1/3 cup plain greek yogurt
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper



Directions:

Slice the steak into very thin pieces. I like to kind of "shave" it into pieces with a sharp knife because I find that it's so perfectly thin and tender that way. Once sliced, place the steak in a baking dish or ziplock bag.

In a bowl, whisk together the olive oil, garlic, sugar, soy sauce and worcestershire sauce. Pour it over the steak and marinate for at least 30 minutes. (a few hours is fine too!)

Heat a cast iron or stainless steel skillet over high heat. You want the skillet HOT because we are only cooking the meat for about 1 minute. Add the vegetable oil to the skillet and once it's shimmering, remove the steak from the marinade and add the steak (don't crowd the pan, you will probably need to do this in batches) to the skillet. Cook for 1 minute, flip and cook for 30 seconds on the other side. Place the steak on a plate and repeat with the leftover steak.

To assemble the sandwich, spread the avocado horseradish over the baguette. Top with a few slices of butter lettuce. Add on the onions, sliced steak, radish and thai basil. Drizzle on extra horseradish. Slice and serve!

avocado horseradish

Place the ingredients in the bowl of your food processor and blend until smooth and creamy. Season with extra salt and pepper if desired.

[inspired by bon appetit]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

This flavor though!!

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Tuesday Things.

1. 100% obsessed with the fact that they are creating an American Boy doll. Like, what took so long?!

2. Can you say cinnamon swirl layer cake?! It’s absolutely stunning.

3. I am constantly blown away by the stunning, bright pasta that linda from salty seattle creates. Isn’t it beautiful?

4. Lots of TV on that I liked this week! Billions… oh my gosh. I can already tell that season 2 will be just as wonderful as season 1. I actually thought GIRLS was hilarious and one of my favorite episodes ever. How crazy was The Walking Dead scene with the spiked zombie? Big Little Lies?! I liked it.

5. Also. GUYS. I figured out why I am so in love with Stars Hollow, besides the obvious. It’s because the small town vibe reminds me so much of my favorite place ever, Boyne City, and every year when we are there, I want to live there forever.

6. Speaking of vacations, what is your favorite east coast beach? I’ve been to multiple but am looking for a diamond in the rough.

7. I love this early career advice, especially the “don’t over plan” one. Because I over plan EVERYTHING. It’s horrible.

8. Oh yes, I am freaking out that there is a Lisa Frank line of cosmetics coming out. Can I please by 13 again? The purple eyeshadow would be absolutely insane. Everyone on earth has been sharing it with me.

9. My worst nightmare. I’d rather stay awake all night than wear socks to bed.

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Tater Tot Breakfast Skillet. (+ We’re Hiring Again!)

Um, hi.

I’m very sorry to be doing this to you on a Monday. Making you eat tater tots and all. With tons of cheese. And bacon. And eggs!

God this is the best Monday EVER, actually.

But first!

Super exciting news. We’re hiring for a few new positions over here (two local, one remote!) and if you’re interested in learning more, check them out here. I’m looking for a kitchen and shoot assistant, a video intern and a content manager for a verrrry exciting new project that you’ll learn about later this year.

Eeeeep!

Okay now. Back to tots.

I’m going to tell you something that may be shocking.

I

don’t

love

tater tots.

I just don’t. At least, I didn’t. Until now.

It was a school lunch thing, Tater tots reminded me of elementary school lunch and trust me – I was NOT a school lunch snob. I mostly bought my lunch in elementary school and enjoyed it (even the very questionable Salisbury steak, like that the heck was it actually?). School lunch table antics I did not enjoy. Once I got in trouble for passing a note AT LUNCH. What? Why?

Here’s the other thing. Eddie is obsessed with tater tots. Not just regular tots, but sweet potato tots. You know how I always talk about his long standing meal ruts? Like how he will eat one thing for eight months everyday and then never eat it again?

WELL.

He did that.

With sweet potato tots.

For breakfast!!!!!!

Last year, he was in a HUGE sweet potato tot plus egg phase. My friends and family found this insane because he wakes up super early to work out – and he eats a big breakfast first. First thing in the morning he would actually bake sweet potato tots and then top them with fried eggs.

Like on weekdays. At 5am.

I’m super curious to hear your thoughts on this.

Anyhoo, he got over that late last summer. He was completely done with tots. It actually wasn’t until recently, like within the last month, that he ate them again for the first time since. With dinner. I’m pretty sure the tots-for-breakfast phase is over. Thankfully.

So I have to say that I was a little nervous about serving him this tater tot skillet. Even when eating his tots covered with eggs, he is still sort of a tot purist. I wasn’t sure if he’d like them mixed IN something.

But when bacon and cheese are involved, what can go wrong?

Nothing. Absolutely nothing.

OH MY GOSH. New favorite meal alert. Breakfast AND dinner, because it’s the best. This is utterly ridiculous in the most fantastic way. It has texture and it’s satisfying and it kind of tastes like French fries and breakfast had a baby in one delicious trashy way.

Now isn’t that just exactly what you want to eat?

Tater Tot Breakfast Skillet

Yield: serves 6

Total Time: 1 hour

Ingredients:

 6 slices bacon, chopped
1 sweet onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
8 large eggs
¾ cup whole milk
¼ teaspoon salt
¼ teaspoon pepper
8 ounces freshly grated white cheddar cheese
2 cups frozen tater tots
3 tablespoons snipped chives or scallions for topping



Directions:

Preheat the oven to 350 degrees F.

Heat a large skillet over medium heat. Add the bacon and cook until just crispy and the fat is almost rendered. Stir in the onion, peppers and garlic. Cook until the vegetables soften and the bacon is fully crispy. Turn off the heat.

In a bowl, whisk together the eggs, milk, salt, pepper and cheese. Stir the tater tots into the egg mixture. Pour the mixture over top of the bacon and veggies in the skillet.

Bake the skillet for 35 to 45 minutes, until the eggs are set. Serve immediately.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Please make this for dinner tonight.

The post Tater Tot Breakfast Skillet. (+ We’re Hiring Again!) appeared first on How Sweet It Is.

Tater Tot Breakfast Skillet. (+ We’re Hiring Again!!!)

Um, hi.

I’m very sorry to be doing this to you on a Monday. Making you eat tater tots and all. With tons of cheese. And bacon. And eggs!

God this is the best Monday EVER, actually.

But first!

Super exciting news. We’re hiring for a few new positions over here (two local, one remote!) and if you’re interested in learning more, check them out here. I’m looking for a kitchen and shoot assistant, a video intern and a content manager for a verrrry exciting new project that you’ll learn about later this year.

Eeeeep!

Okay now. Back to tots.

I’m going to tell you something that may be shocking.

I

don’t

love

tater tots.

I just don’t. At least, I didn’t. Until now.

It was a school lunch thing, Tater tots reminded me of elementary school lunch and trust me – I was NOT a school lunch snob. I mostly bought my lunch in elementary school and enjoyed it (even the very questionable Salisbury steak, like that the heck was it actually?). School lunch table antics I did not enjoy. Once I got in trouble for passing a note AT LUNCH. What? Why?

Here’s the other thing. Eddie is obsessed with tater tots. Not just regular tots, but sweet potato tots. You know how I always talk about his long standing meal ruts? Like how he will eat one thing for eight months everyday and then never eat it again?

WELL.

He did that.

With sweet potato tots.

For breakfast!!!!!!

Last year, he was in a HUGE sweet potato tot plus egg phase. My friends and family found this insane because he wakes up super early to work out – and he eats a big breakfast first. First thing in the morning he would actually bake sweet potato tots and then top them with fried eggs.

Like on weekdays. At 5am.

I’m super curious to hear your thoughts on this.

Anyhoo, he got over that late last summer. He was completely done with tots. It actually wasn’t until recently, like within the last month, that he ate them again for the first time since. With dinner. I’m pretty sure the tots-for-breakfast phase is over. Thankfully.

So I have to say that I was a little nervous about serving him this tater tot skillet. Even when eating his tots covered with eggs, he is still sort of a tot purist. I wasn’t sure if he’d like them mixed IN something.

But when bacon and cheese are involved, what can go wrong?

Nothing. Absolutely nothing.

OH MY GOSH. New favorite meal alert. Breakfast AND dinner, because it’s the best. This is utterly ridiculous in the most fantastic way. It has texture and it’s satisfying and it kind of tastes like French fries and breakfast had a baby in one delicious trashy way.

Now isn’t that just exactly what you want to eat?

Tater Tot Breakfast Skillet

Yield: serves 6

Total Time: 1 hour

Ingredients:

 6 slices bacon, chopped
1 sweet onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
8 large eggs
¾ cup whole milk
¼ teaspoon salt
¼ teaspoon pepper
8 ounces freshly grated white cheddar cheese
2 cups frozen tater tots
3 tablespoons snipped chives or scallions for topping



Directions:

Preheat the oven to 350 degrees F.

Heat a large skillet over medium heat. Add the bacon and cook until just crispy and the fat is almost rendered. Stir in the onion, peppers and garlic. Cook until the vegetables soften and the bacon is fully crispy. Turn off the heat.

In a bowl, whisk together the eggs, milk, salt, pepper and cheese. Stir the tater tots into the egg mixture. Pour the mixture over top of the bacon and veggies in the skillet.

Bake the skillet for 35 to 45 minutes, until the eggs are set. Serve immediately.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Please make this for dinner tonight.

The post Tater Tot Breakfast Skillet. (+ We’re Hiring Again!!!) appeared first on How Sweet It Is.

Currently Crushing On.

{via}

Hi hi! Happy weekend!

As we blow through February, I can’t stop researching allll the summer vacation places and putting all the spring clothes in my online cart. It’s GREAT. This weekend, I’m still knee deep in book work, but will escape for a little tonight! What are you guys up to?

P.S. If you do one thing this weekend, make some pink grapefruit margaritas!

What I’m loving this week:

absolutely freaking over this puffed quinoa crumble!

HELLO s’mores overnight oats. eeeep.

creamy garlic butter tuscan salmon. whoa.

this citrus ricotta tart is stunning.

obsessed with the idea of sheet pan thai salmon.

a dirty chai affogato? oh my gosh.

whyyyy haven’t i ever made taco stuffed shells?

must must try this buffalo chicken chili.

how cool are these chocolate strawberry cups?!

thai chicken and cucumber salad. yessss.

craving a bite of this chocolate sheet cake with milk chocolate frosting.

a mezcal paloma is exactly what i want this weekend.

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Peanut Butter Oreos.

You know it’s a good week when it begins and ends with chocolate.

I’ve had a crazy plethora of chocolate recipes stored in my head for the last two months in preparation for Valentine’s Day… and they are so good that I can’t cut any out! I swear that next week we can have soup and salad and chicken and something of the sort.

Maybe not since I change my mind every 5.4 seconds in life, but you get the drift. 

All I want to do right now is cannonball into that peanut butter cream filling. UGH. It is to die for. Let’s list everything we can spread it on. Ready? GO!

These cookies almost didn’t get filled with the peanut butter cream. Because the chocolate cookies themselves? WHOA. They are so incredible and rich, yet still have that crunch. I am hesitant to say that they are similar to shortbread because to be frank… I don’t really love shortbread. I’m apathetic towards shortbread.

I wouldn’t choose shortbread out of the dessert lineup. I’ve rather have a trashed up version of cheesecake or brownies or even just a traditional chocolate chip cookie over shortbread.

BUT!

These cookies are the more rich, more delicious, much better rendition of super chocolatey shortbread.

We get each other. We’ve got each other since 2009. So if I’m not into shortbread, I know that there have to be a couple of you who also into shortbread.

Which makes me think of girl scout cookies. And their shortbread, which is okay when doused with a latte. But all hail the caramel delight.

Anyhoo. Back to these sandwiches that I want to snuggle with.

One thing that I think is important to note is that while the crunchy chocolate cookie outside does mimic that of a traditional oreo cookie, the peanut butter filling does not. I mean, the taste? Utterly fantastic. The consistency? Creamy and wonderful. But that whole creamy-yet-stiff-yet-melts-in-your-mouth-yet-holds-a-perfect-shape? No, and I assume that’s because there are some preservatives in that cream filling to get the whole oreo texture thing.

It’s okay! Real oreos have a time and a place. And yes, while I understand that time is always and that place is in your mouth, let’s occasionally replace them with a homemade chocolate peanut butter version. Deal?

Peanut Butter Oreos

Yield: makes about 30 oreos

Total Time: 2 hours

Ingredients:

1 1/3 cups unsweetened cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract

peanut butter cream filling

½ cup unsalted butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar, sifted
1 teaspoon vanilla extract



Directions:

Sift the cocoa, flour and salt into a bowl and stir.

In the bowl of your electric mixer, beat the butter and sugar until creamy and fluffy, about 5 minutes. Add the eggs one at a time and beat until combined. Beat in the vanilla extract. Slowly add the cocoa mixture and beat until just combined.

Bring the dough together and separate it into two pieces. Roll each piece out (you can stick it between two sheets of parchment so it doesn’t stick) into ¼ inch thickness and place it on a baking sheet. Freeze for 1 hour.

After 1 hour, preheat the oven to 325 degrees F. Use a biscuit cutter or 2-inch round cutter, cut out rounds and place them on a baking sheet about 2 inches part. Chill in the fridge or freezer for 30 more minutes.

Bake the cookies for 20 minutes, or until a bit darker on the outside edges. Let cool completely before filling with the peanut butter cream and sandwiching the cookies together.

peanut butter cream filling

In the bowl of an electric mixer, beat the butter and peanut butter until smooth and creamy. Add the sugar gradually along with the vanilla extract and beat until creamy. Fill the cookies!

[barely adapted from food network]

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I might even drink some milk with these. If you add a splash of kahlua.

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