Comfortable Peanut Butter Cookies

Mmmm, comfort. For me it’s in food. Not as in one of those over-eater people, but as in all of my comfortable memories are related to food.

Stew on a cold winter day, peanut butter and jelly sandwiches with the crusts cut off on picnics.

And of course – the peanut butter cookie.

yum.

Regular, Everyday, Peanut Butter Cookies
the clueless baker, evelyn raab

1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
optional 1/4-1/2 cup chocolate chips

xo bex

The Bestest Brownies

Brownies, brownies, brownies, I MADE BROWNIES!

(I also disappeared off of the face of the Earth, oops!)

I promise though, I’m back. and I’m changing things up. I realized I was trying to be perfect, but that’s never going to

happen, nobody’s perfect! (These brownies are pretty damn close, though!!)

Brownies and milk? YUM. These brownies are legit the best brownies I’ve ever tasted. I (sorry Drew!) could have done without the nuts, but I think if I would have replaced that 1/2 cup of walnuts with chocolate chips… Mmmmm, yummy! I made these and the whole pan was gone by the end of the night. DELISH.

These brownies were sticky and gooey, I find that with a lot of brownies there is such a fine line between overcooked and cake-y and undercooked and dough-y. Neither of which I won’t eat, but these turned out perfectly! I had to increase the time by about 7 mins, but I suppose it really just depends on your oven!

Is your mouth watering? Mine is. As a bonafide chocoholic, I honestly can tell you that these are worth making. DO IT. The aroma that fills the house is brilliant. So delish!

So without further ado, Here’s Mr. Drew Kime’s brilliant brownie recipe! (:

Tags: becky kozak, brownies, chocolate, Drew Kime, How To Cook Like Your Grandmother, The Fickle Foodie, theficklefoodie, walnuts vs chocolate chips, yummy

The Perfect Story and The Perfect Sandwich

A good story is all about layers. Full of suspense, secrets, and complex and ever changing characteristics. A good story can make or break an author, and can change the readers view on the world.
So can a good sandwich.

Similar to a complex story, the elements of a good sandwich must work together in such harmony that they combine delicately yet powerfully in your stomach. Although that may seem like a stretch, over my Holidays, I have been looking at many different 2 act plays for a drama project. Each one is different from the next, some lacking the basic ingredients of suspense or romance, while some adding too many different combinations, none of which seem to work out quite right.

In the midst of my search for the perfect play, I chose a random number and ended up with pulled pork. Well, I am a baker – pies are my specialty, and I have never attempted to do anything more with pork than a simple pork chop, but I was up to the challenge. On the list of ingredients was something I had never even heard of – “Pork Butt”. I went to 3 different local grocery stores (who’s butchers all seemed to be on their lunch breaks), and finally found one who told me, chuckling a little, that pork butt was in fact the more crass name for pork shoulder. Because as he said, “who’s going to want to buy something’s butt?”

Tags: brown sugar, buns, How To Cook Like Your Grandmother, pork, pork butt, pork shoulder, pulled, pulled pork, The Fickle Foodie, theficklefoodie

The Octopus and Buttermilk Biscuits

“Food should be enjoyed rather than endured.” – Steve Hamilton

My quest to delicious cuisine began in an all you can eat buffet. The North-Americanized Chinese food was a new experience to me, something new and unknown. My seven year old brain raced with the possibilities, looking at the buffet carts full of new, inviting, and unknown foods. I grabbed one of everything – although I’m sure I didn’t fill my plate, being abnormally short for my age – and returned to the table my appetite for new flavors ravenous.

The explosion of new and intriguing flavors filled my palate, going back for what seemed like an endless amount of food – probably a plate or two – I found myself faced with a challenge. On my plate lay a fried baby octopus, something I had never encountered before. Encouraged by my family – and not having to be told twice – I dove my fork into the squishy fried octopus that lay before me. As I popped it into my mouth, my family waited with baited breath, children at the tables all around me spitting out the food they didn’t like, screaming, and generally being obnoxious.

I have been told at numerous family functions, surrounded by more than slightly intoxicated relatives, that they knew from that day on, I was ‘destined’ to cook. The octopus had a slightly rubbery flavor, which I distinctly remember. I have been told, though, that after taking a bite my first words were – “Needs more salt” – and then I proceeded to finish of my plate. That night was full of lights, neon from the buffet tables and the tacky decor. It was full of greasy food. But I remember the octopus. For years after, I would ask my family to go to that grungy all you can eat buffet for one more taste of an octopus.

I am 17, and exploring the culinary world. It started from a little octopus – now I’m branching out. My first project as a food blogger is going to be to cook my way through (Yes, I know, very Julie Powell of me) Drew Kime’s How To Cook Like Your Grandmother. He has his cookbook available for purchase, if you are so inclined.

Tags: buttermilk biscuits, cheese, chinese food, Drew Kime, How To Cook Like Your Grandmother, The Fickle Foodie