P is for Peanut Butter Cookies

Although summer seems the perfect time for desserts like ice cream, sorbet, peach pie, popsicles, and berry cobblers, I tend to make a lot of cookies.  Maybe it's because they're so portable.  I can toss a few in a bag and bring them along for a picnic or a boat ride.  No refrigeration required.  In fact, if the chocolate chips have melted a little in the summer heat, the cookies will be better!  Maybe I make a lot of cookies because they're a small dessert.  You can pop one as a snack, crumble them over ice cream, or dunk them in milk for the full experience.  

Maybe it's because everyone loves cookies.  My father-in-law adores cookies.  I would go so far as to say that cookies are his achilles heel.  He gave this recipe his stamp of approval, so I know they're good enough to recommend to you.  Enjoy!  

For this recipe, I used unsweetened peanut butter from Whole Foods- the freshly ground variety that tastes dramatically different to those expecting Jif or Peter Pan.  It made the cookies taste a little less sweet but still positively delicious.

Peanut Butter Cookies

from Williams-Sonoma Baking

1/2 c. unsalted butter, melted

1/2 c. firmly packed light brown sugar

1/2 c. granulated sugar

1 c. creamy peanut butter

1 large egg

1 tsp. pure vanilla extract

1 1/3 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

In a mixer on medium speed, beat together the melted butter, brown sugar, granulated sugar, peanut butter, egg, and vanilla.  Sift together in a medium bowl the flour, baking powder, baking soda, and salt.  Once the peanut butter mixture is creamy and light, slowly add the dry ingredients, blending on low speed.  Cover and refrigerate for at least 2 hours.

Preheat the oven to 350 F.  Spray cookie sheets with non-stick spray.  Use a cookie dough scoop or a tablespoon to measure out the dough in equal quantities and then roll the dough with dampened hands into 1-inch balls.  Place the balls on prepared baking sheets.  Use a fork dipped in flour to lightly press each dough ball and flatten slightly.  Bake the cookies 12-15 minutes and let them cool briefly on the pans.  Use a spatula to move them to a cooling rack and allow them to cool completely. 

B is for Blue Cheese Apple Wraps

Every girl's got her summer go-to recipes for quick lunches and simple dinners.  During the hottest months in Virginia, I love pasta salads, microwaved corn on the cob, grilled pizzas loaded up with veggies, giant bowls of watermelon, fresh salads, and lots and lots of seafood.  Summer food is awesome.  

Today I'd like to share with you a recipe that's a smidge more complicated than a sandwich, but worth the extra ten minutes.  Everyone I've ever served these wraps to has absolutely loved them.  The apples give it the perfect crunch.  The cranberries give it a punchy kick.  The cheese spread makes it so creamy and decadent that you'll want to serve these for lunch, appetizers, tailgates, and showers.  Prepare to fall in love with a wrap! 

Blue Cheese Apple Wraps

adapted from Southern Living

• 1 (8 oz) container light spreadable cream cheese
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 (4 oz) package crumbled blue cheese
• 1/2 cup chopped pecans
• 1/2 cup sweetened dried cranberries
• 8 (8-inch) flour tortillas
• 1 Granny Smith apple, thinly sliced 
• 4 cups baby spinach leaves

Stir together cream cheese, milk, garlic and onion powders.   Stir in crumbled blue cheese, pecans, and cranberries. Spread about 1/3 cup cream cheese mixture evenly over each tortilla. Top each tortilla evenly with apple slices and spinach. Roll up, and secure with wooden picks.  Keep chilled until ready to serve.