Well my house is full of grandsons again today so I thought I would bake some cookies for them to enjoy! I waited over 20 years to be able to do this. All of my grandchildren were born here in Canada after I moved over to the UK.
I never got to hold any of them as babies, so I am spoiling the heck out of them now! I have 8 grandchildren. 7 grandsons and 1 granddaughter. They are ages 17 (2), 15, 13, 12, 11, 9 and 3.
This thick & chewy Peanut Butter Cookie recipe that I am sharing today is one I found on a blog called Dessert Now, Dinner Later. I am always up for trying a new peanut butter cookie recipe!
These looked really nice and the idea of them being thick and chewy really appealed to me! Soft on the inside, chewy and crisp on the bottoms, they sounded like a really nice peanut butter cookie! I hope the grandsons agree!
Another thing which appealed to me was the fact that the recipe makes only 18 cookies. I didn't want too many cookies as they are only here for basically one day and will be going home tomorrow.
I will miss them when they are gone. *Sniff *Sniff
One thing which really appealed about these cookies is that they are basically a "scoop and bake" cookie. There is no rolling out. No shaping. No forking. Just scoop and bake.
I used my cookie scoop to scoop them onto the baking sheet. I have a really large baking sheet so I was able to bake the whole batch all at once! That also appealed as I did not need to have my oven on for a very long time!
A plus in the summer months for sure!
WHAT YOU NEED TO MAKE THICK & CHEWY PEANUT BUTTER COOKIES
Simple every day baking ingredients. Nothing too special here.
- 1/2 cup (120g) butter, at room temperature
- 1/2 cup (100g) soft light brown sugar, packed
- 1/2 cup (100g) granulated white sugar
- 1/2 cup (90g) smooth creamy peanut butter
- 1 large free range egg
- 1 tsp vanilla extract
- 1 tsp baking soda (bicarbonate of soda)
- 1 1/2 cups (210g) plain all purpose flour
- 1/2 tsp salt
I use regular salted butter in my kitchen. I don't bother buying both unsalted and salted butters for my house, unless it is a really special recipe. I find that using salted butter rarely makes much of a difference.
If you are extra sensitive to salt use unsalted butter, or leave the salt out of the recipe.
I used Kraft smooth and creamy peanut butter. The regular one. Not the lower sugar one or the lower fat one. I suppose you could use crunchy if you really wanted to. I would not use natural peanut butter. I think this recipe works best with regular peanut butter.
I always use pure Vanilla extract and free range eggs. They are worth the extra pennies as far as taste and ethics go.
HOW TO MAKE THICK & CHEWY PEANUT BUTTER COOKIES
There is nothing complicated about these at all. Mix, scoop and bake!
Preheat the oven to 350*F/180*C/ gas mark 4. Line very large baking sheet with baking parchment. Set aside.
Using an electric hand whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, egg and vanilla until thoroughly combined.
Combine the flour, baking soda and salt. Stir this in all at once and mix just to combine.
Using a cook scoop, scoop the dough onto the lined baking sheet. If you don't have a cookie scoop, spoon onto the baking sheet using heaped tablespoons-full. Leave a good two inches between each one.
Bake in the preheated oven for 10 to 12 minutes just until set and lightly browned on the bottom. Leave to cool on the baking sheet for a few minutes before scooping out onto a wire rack to cool completely.
Store in an airtight container.
COOKIE MAKING TIPS
If you follow my tips your cookies will always turn out.
1. Make sure all of your ingredients are at room temperature.
2. Beat the butter and sugars together until light and fluffy. This helps to melt the sugar into the butter without leaving a granular texture.
3. Stir your dry ingredients in only just to combine, and do it by hand if possible. Over-beating cookie dough can make for a tough cookie, rather than a light one.
4. Store any baked cookies in an airtight container for up to 5 days. For longer storage freeze in an airtight container.
These are the perfect soft and chewy cookie. Nice and fudgy in the middle with loads of sweet and peanut butter flavor.
They are perfect served with an ice cold glass of milk or lemonade! Or even a cheeky cup of tea or coffee!
Some other cookie recipes that you might enjoy in The English Kitchen are:
HERMIT COOKIES (SMALL BATCH) - These are the perfect cookie to enjoy with an iced cold glass or milk, or a hot cup of coffee or tea, in my case an herbal infusion. Nicely spiced, soft and filled with lots of raisins and toasted nuts. A good old fashioned cookie!
OATMEAL RAISIN COOKIES (SMALL BATCH) - This recipe is for Classic Oatmeal Raisin Cookies. I small batched them so that it only makes 18 cookies. If you love your oatmeal cookies soft and chewy, this is the recipe for you. Soft in the middle, with just enough chew . . . crisp and buttery edged. Vanilla flavored and stuffed full of sticky sweet raisins.
Yield: 18 medium/large cookies
Thick & Chewy Peanut Butter Cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
These are lovely and soft, chewy in the middle with crisp bottoms. Perfect for enjoying with an ice cold glass of milk!
Ingredients
- 1/2 cup (120g) butter, at room temperature
- 1/2 cup (100g) soft light brown sugar, packed
- 1/2 cup (100g) granulated white sugar
- 1/2 cup (90g) smooth creamy peanut butter
- 1 large free range egg
- 1 tsp vanilla extract
- 1 tsp baking soda (bicarbonate of soda)
- 1 1/2 cups (210g) plain all purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line very large baking sheet with baking parchment. Set aside.
- Using an electric hand whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, egg and vanilla until thoroughly combined.
- Combine the flour, baking soda and salt. Stir this in all at once and mix just to combine.
- Using a cook scoop, scoop the dough onto the lined baking sheet. If you don't have a cookie scoop, spoon onto the baking sheet using heaped tablespoons-full. Leave a good two inches between each one.
- Bake in the preheated oven for 10 to 12 minutes just until set and lightly browned on the bottom. Leave to cool on the baking sheet for a few minutes before scooping out onto a wire rack to cool completely.
- Store in an airtight container.
Thanks so much for visiting! Do come again!
I had half of the steak that I cooked yesterday leftover and wanted to use it up today. I also had a quantity of crispy tender string beans. I decided to make use of both of them and incorporate them into a salad.
I was inspired by a recipe I found here, on a blog called Crave the Good. Not only did the recipe sound and look delicious but it also seemed to be a very quick and easy make!
I am a huge fan of quick and easy wherever possible. Not that I am lazy, but any time that I can cook and prepare a meal that gets me out of the kitchen quicker then you can count me in!
I suppose after having spent years and years on my feet for over 10 hours a day cooking complicated and fancy good, I am now at the point where I don't really like to do that unless I really have to!
It's called being retired! That is not to say that I don't sometimes like to challenge myself and cook something a bit more complicated or try new things. Its just that generally speaking, I like to keep things very simple.
I can and sometimes still do complicated, but at the age of almost 68 it is now on my own terms and nobody else's. My ex boss actually contacted me about a year and a half ago asking me to come back and work for them at their home in the Bahamas, or at the very least train a new chef for them.
I can't say that I wasn't sorely tempted. I mean my own cottage/home on a beach front property in the Bahamas . . . who wouldn't be. But in all honesty I love my little life here in Nova Scotia.
My little home with my much beloved cats. Living near my family and living life on my own terms and nobody else's. I don't think you could pay me enough to make me want to give all of this up now!
WHAT YOU NEED TO MAKE STEAK & PASTA SALAD
Very simple ingredients and not a lot of them.
- 4 ounces (115g/scant cup) pasta, such as fusilli, shells, etc.
- a handful of cooked string beans, crispy tender
- 1/2 cup (4 ounces/115g) well seasoned grilled steak, cut into bite sized pieces
- 3 slices of crispy cooked bacon, crumbled
- 3 TBS grated Parmesan cheese
- 2 TBS good quality mayonnaise
- 2 TBS sour cream
- 1 tsp apple cider vinegar
- seasoning to taste (Montreal Steak seasoning, salt and pepper)
The only fusilli I had in the house was tri-colored. Naturally died with spinach, tomatoes, etc. So green, reddish and white. I recommend for a nicer looking salad you use a pasta that is all one color. I like to use what I have on hand however, especially when I am using leftovers.
My steak was very simply seasoned with garlic, salt and pepper. It was suggested in the original recipe that your steak be highly seasoned and she recommended Montreal Steak seasoning, and so I added some of that
You will need crisp cooked bacon for this. I popped my bacon onto a lined baking sheet and cooked it in the oven at 400*F/200*C for about 15 minutes until crisp. (I did double the amount needed so that I can have some for a bacon and tomato sandwich later this week.)
I added a bit extra bacon and cheese as well. That way I could sprinkle a bit on top to serve. I also added a layer of shredded romaine lettuce to spoon the salad onto. This was for presentation purposes and looks, but it actually tasted good as well!
I guess I used about half a head of romaine lettuce hearts, shredded with a sharp knife. I actually got a good deal on a bag of reduced romaine a few weeks ago. It was on its sell by date, and 50% off.
There were a few leaves on the outside of each head that needed discarding as they were slightly discolored, but the rest of the lettuce was in excellent shape. And here I am a couple weeks later, still using it. There is nothing wrong with it at all.
HOW TO MAKE STEAK & PASTA SALAD
Nothing could be easier. This goes together very quickly so long as you have the steak and the vegetables already cooked.
Cook the pasta to al dente according to the package directions. Drain well, rinse under cold running water to cool off and drain again. Gently pat dry and pop into a bowl.
Chop the beans into 1 inch pieces and cut the steak into bite sized pieces. Sprinkle the steak with some of the Montreal steak seasoning to taste. Put the beans and steak into the bowl with the pasta.
Whisk together the mayonnaise, sour cream and vinegar until smooth. Season lightly with some salt and pepper. Pour this over the steak, vegetables and pasta, tossing to coat everything.
Gently fold in 2/3 each of the bacon and the cheese. Sprinkle the remainder over top and serve immediately.
This was really easy and simple to make and very delicious. Such a simple salad and it enabled me to use up my leftovers in a very tasty way. I like to use up as much of my food as possible. I really dislike waste!
As I said the lettuce was not a part of the recipe, but something I added for presentation purposes, but it actually ended up tasting pretty good and adding an addition texture to the salad.
It is not a salad that keeps well however. The past will absorb the dressing and dry out a bit, so do bear that in mind when making and serving. If you are bringing it in your lunch to work, add the dressing at work! Problem solved!
Some other main dish salads that you might enjoy that I have prepared here in The English Kitchen are:
GRILLED CHICKEN CAESAR SALAD - Grilled chicken, seasoned with my own Montreal Chicken Seasoning, along with crisp Cos (romaine) lettuce leaves, Streaky bacon, Crisp garlic croutons, plenty of Parmesan Reggiano Cheese and a brilliantly flavorful Caesar dressing complete the picture for a nice light supper everyone will love!
LAYERED COBB SALAD - Not only delicious but very pretty to look at as well. It has all of the elements of the infamous Cobb Salad, stacked in a tasty tower . . . crisp iceberg lettuce, rich and indulgent creamy ripe avocado . . . ripe sweet tomatoes, sharp spring onions . . . crisp and salty bacon and rich and tangy blue cheese. All with a deliciously creamy dressing! Makes for a lovely luncheon dish on its own or an amazing side dish when you are entertaining.
Yield: 2 - 3
Steak & Pasta Salad
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
This wonderful salad is a delicious way to use up leftover grilled steak. No waste here! Its a tasty combination of pasta, steak, crispy tender vegetables, cheese, bacon, and a rich tangy dressing!
Ingredients
- 4 ounces (115g/scant cup) pasta, such as fusilli, shells, etc.
- a handful of cooked string beans, crispy tender
- 1/2 cup (4 ounces/115g) well seasoned grilled steak, cut into bite sized pieces
- 3 slices of crispy cooked bacon, crumbled
- 3 TBS grated Parmesan cheese
- 2 TBS good quality mayonnaise
- 2 TBS sour cream
- 1 tsp apple cider vinegar
- seasoning to taste (Montreal Steak seasoning, salt and pepper)
Instructions
- Cook the pasta to al dente according to the package directions. Drain well, rinse under cold running water to cool off and drain again. Gently pat dry and pop into a bowl.
- Chop the beans into 1 inch pieces and cut the steak into bite sized pieces. Sprinkle the steak with some of the Montreal steak seasoning to taste. Put the beans and steak into the bowl with the pasta.
- Whisk together the mayonnaise, sour cream and vinegar until smooth. Season lightly with some salt and pepper. Pour this over the steak, vegetables and pasta, tossing to coat everything.
- Gently fold in 2/3 each of the bacon and the cheese. Sprinkle the remainder over top and serve immediately.
I don't eat red meat very often, but today I was craving a steak and plenty of fresh vegetables. Do you ever crave things like this? Tell me I am not alone! The heart wants what the heart wants.
I went to the grocery store with my sister and picked up a really nice looking strip loin steak. I also got myself some beautiful fresh white cup mushrooms. You just have to have mushrooms with steak!
When we left the grocery store we stopped at Goucher's Farm market which is on our way home. I wanted to get some really nice fresh veggies, and I find that they are the best local farm market.
I picked up some green and yellow beans and some broccoli. I also got some frozen locally sourced ground beef for Friday (we are doing a BBQ with my son and his family, my sister and my father.)
They were just getting in their bakery order as well, so my sister and I were able to grab a really fresh loaf of cheese bread. I don't know what it is about cheese bread! If I am not making my own in the bread machine, I am buying the one that they get in at the Farmer's market! It's so tasty! It comes all the way from Comeau's in Meteghan, Nova Scotia believe it or not, and it's wonderful!
It is so delicious that I can eat it fresh out of the bag without any butter on it or anything. Its fabulous! They also make really good Brown Bread, but I digress. We are not here to talk about vegetables or bread, we are here to talk about steak.
I am a person who really likes to keep things simple when it comes to things like steak. A good steak every now and then is one of my favorite things. Beef is so expensive today as well, when I cook it I want to make sure I do the best job of it that I can!
This recipe I am sharing with you today was adapted by one I found on Natasha's Kitchen. The original recipe served four people. I am only one and so I downsized it to serve two. I have delicious plans for the leftovers.
The simplicity of the ingredients and cooking method really appealed to me. I don't know if I am getting lazy a I get older or not, but quick and simple is what appeals to me most these days.
I guess I got enough of complicated cookery when I worked at the Manor. Now I am retired from chef-ing, I really want things to be as simple as possible. And to be honest, complicated food is really overrated.
If you cook something well enough and properly, there is really no need for a lot of bells and whistles. Well prepared, quality food speaks for itself. Let it be said however, I am not against doing something a bit more complicated for a special occasion.
WHAT YOU NEED TO MAKE PAN SEARED STEAK WITH GARLIC BUTTER
Simple ingredients, done well. That's my promise to you.
- 1 (8 ounce/226g) New York Strip, Rib-eye or Sirloin steak, about 1 1/4 inch thick
- 2 tsp vegetable oil
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 TBS butter
- 1 fat clove garlic, peeled and quartered
- 1 sprig fresh rosemary (optional)
My steak today was a New York Strip Steak. I paid $10.34 for it at the Super Store. It seems like a lot, but it was a really nice steak and I am going to get two meals from it. You pay more than that for a Big Mac.
I have some really lovely fresh local garlic which I used. I abhor Chinese Garlic. You can tell the difference because garlic which comes from China has all of the root end removed. Import laws forbid the importation of soil and so they have to remove all of the root.
It has no flavor in comparison to our locally grown garlic. Chinese garlic is (more often than not) fertilized with human sewage. It is treated with chemicals to help prevent it from sprouting on the shelf, is often bleached with chlorine to make it look really white and by law is treated with methyl bromide to kill bugs and plant matter.
I don't know about you, but none of that is very appealing to me.
Next time you go to buy garlic, check the root end. If it is all missing then it almost undoubtedly has come from China and it's use is certainly questionable in my opinion.
HOW TO MAKE PAN SEARED STEAK WITH GARLIC BUTTER
Nothing is very complicated with this. If you follow the timings, you can be assured of a perfectly cooked medium rare steak. If you like it more well done, leave it for a few minutes longer.
Pat the steak dry with some paper kitchen towelling. Season generously with 3/4 tsp of salt and 1/2 tsp black pepper.
Heat a cast iron skillet over medium high heat. Add the vegetable oil and swirl it over the bottom of the pan to coat. Heat until you can just barely hold your hand over the heat of the skillet.
Add the steak to the skillet. Sear on the first side for 4 minutes, until a nice golden brown crust has formed. Flip over and cook another 3 to 4 minutes.
Grab a pair of tongs and hold the steak up on its sides/edges to sear the fatty edge, no more than 1 minute per edge.
Reduce the heat to medium and add the butter, garlic and rosemary, if using. Cook for about 30 seconds to flavor the butter. Tilt the pan and spoon the butter over the steak. Cook for about a minute longer, basting with the butter.
Transfer the steak to a cutting board and leave to rest for 10 minutes before slicing into 1/2 inch thick strips. Divide between two heated plates, spooning some of the garlic butter over each portion.
Notes
Doneness temperatures: (Remember the temperature of the steak will continue to rise as it rests.)
- Medium Rare: 145*F/63*C
- Medium: 160*F/74*C
- Well Done: 170*F/76*C
I really really enjoyed my dinner today! I served the steak with some steamed fresh broccoli and green and yellow beans. I also sauteed some mushrooms to enjoy alongside of the steak. I will be doing something delicious tomorrow with the other half of my steak, so watch this space!
Usually I would enjoy a baked potato or chips/fries with my steak, but today I didn't bother and to be honest, this was perfect just as it was!
If you also enjoy a nice steak every now and then, you might also enjoy the following:
GARLIC STEAK BITES & POTATOES - This is a an easy and delicious meal that cooks all in one pan. So simple and filled with flavor. Juicy steak and crispy golden potatoes, pan-seared and cooked to perfection with a luscious garlic, herb, and butter sauce. This is fabulously tasty!
SWISS STEAK - When I was growing up, we knew that if Swiss Steak was on the menu we were in for a real treat! Delicious fork tender steak with a fabulous tomato gravy. A pile of fluffy mashed potatoes on the side is a must! This is a wonderful way to take one of the cheaper tougher cuts of beef and turn it into a melt in the mouth steak dinner!
Yield: 2
Pan Seared Steak with Garlic Butter
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
Tender and juicy perfectly seared, cooked and flavored steak. The garlic butter goes perfectly. A cast iron skillet works best, but if you don't have one you can use any skillet with a heavy bottom that can handle a high heat well.
Ingredients
- 1 (8 ounce/226g) New York Strip, Rib-eye or Sirloin steak, about 1 1/4 inch thick
- 2 tsp vegetable oil
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 TBS butter
- 1 fat clove garlic, peeled and quartered
- 1 sprig fresh rosemary (optional)
Instructions
- Pat the steak dry with some paper kitchen towelling. Season generously with 3/4 tsp of salt and 1/2 tsp black pepper.
- Heat a cast iron skillet over medium high heat. Add the vegetable oil and swirl it over the bottom of the pan to coat. Heat until you can just barely hold your hand over the heat of the skillet.
- Add the steak to the skillet. Sear on the first side for 4 minutes, until a nice golden brown crust has formed. Flip over and cook another 3 to 4 minutes.
- Grab a pair of tongs and hold the steak up on its sides to sear the fatty edge, no more than 1 minute per edge.
- Reduce the heat to medium and add the butter, garlic and rosemary, if using. Cook for about 30 seconds to flavor the butter. Tilt the pan and spoon the butter over the steak. Cook for about a minute longer, basting with the butter.
- Transfer the steak to a cutting board and leave to rest for 10 minutes before slicing into 1/2 inch thick strips. Divide between two heated plates, spooning some of the garlic butter over each portion.
Notes
Doneness temperatures: (Remember the temperature of the steak will continue to rise as it rests.)
Medium Rare: 145*F/63*C
Medium: 160*F/74*C
Well Done: 170*F/76*C
Thank you so much for visiting! Do come again!
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