Peanut Butter and Jam Cookies

These cookies are to die for!! They are easy to make and will surely satisfy your sweet tooth even if you don't like peanut better.

Adapted From Peanut Butter Cookies with Blackberry Jam

What You Need:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder ( I used Nestle's)
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup strawberry jam (or blackberry)

What To Do:

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. With an electric mixer, or by hand (what I did), mix the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together until smooth.
   
4. Add the egg and vanilla extract and mix until blended. Add dry ingredients & beat at low speed just until combined.
   
5. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole.
   
6. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

Enjoy!!

Peanut Butter and Jam Cookies

Cinnamon-Spice Chocolate Brownies

This is a low-fat, low calorie brownie recipe that is healthy and as delicious as any other brownie recipe out there.

What You Need:

1/4 cup butter

1 cup granulated sugar

1/3 cup cold water

3 eggs

3 Tbsp. canola oil

1 tsp. vanilla extract

1 1/4 cups all purpose flour

1/2 cup unsweetned cocoa powder

1 tsp. baking powder

1/4 tsp. groud cinnamon

1/8 tsp. salt

1/8 tsp. ground chile pepper or cayenne pepper

1/3 cup semisweet chocolate pieces

2 Tbsp. hot strong coffee (optional)

Powedered sugar and/or cinnamon sugar for garnishing

What To Do:

1. Preheat oven to 350 degrees. Line 9x9x2 inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with a nonstick spray. Set Aside.
2. In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil, and vanilla until combined. Stir in cocoa powder, baking powder, cinnamon, salt, cayenne pepper. Stir in chocolate pieces. Pour batter into prepared pan.
3. Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan or wire rack for 10 minutes. Remove from pan by lifting up the foil. If desired, brush hot brownies with coffee. Cool completely.
4. Cut into bars. Sprinkle with powedered sugar and/or cinnamon sugar.

Makes 16 brownies.

Enjoy!

Cinnamon-Spice Chocolate Brownies

Bulgur Pilaf

Bulgur is a quick and easy cooking form of whole wheat that has been cleaned, parboiled and dried. It comes in three different textures: coarse, medium, or fine and it is used instead of brown rice and couscous for it has more and higher nutritional value (high in fiber and protein, low in fat and calories). Bulgur is used in pilafs (this recipe), salads(Lebanese Tabouleh), stuffing or casseroles (Indian cuisines).


What You'll Need:

1 1/2 cup coarse bulgur, rinced and drained
1 medium onion,diced
1 green bell pepper, diced
2 tomatoes seeded and diced
1/2 cup cooked (can) green peas
2 Tbsp olive oil
1 1/2 cup chicken broth or water
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper (optional)
1/2 tsp cumin
1 Tbsp tomato paste
1 garlic clove, minced

What To Do:

1. In a medium shallow pan, heat olive oil over medium high heat, add onions, garlic and sautee until lightly brown.
2. Add green peppers, tomatoes, tomato paste, all the spices, and sautee for an additional 7-8 min.
3. Add bulgur and green peas, stir well to combine.
4. Pour the broth and cook covered until most of the liquid is absorbed, about 20-25 min.
5. Simmer on low heat, until liquid has evaporated and bulgur is soft.

Enjoy!!

Bulgur Pilaf