Archive for August, 2010

Peanut Butter Meringue Cookies

My grandma brought over cookies a while ago (in typical grandma fashion) and their recipe which her friend had given her. They were a simple peanut butter meringue cookie, made with only a few ingredients, but downright addicting.

I was having a peanut butter craving the other day, and knew that this was just what to make… at 9 PM after dinner. But it’s so easy, there’s no reason not to! The batter takes about 5 minutes to make and 10 to bake… and 20 to eat. Seriously. These small, almost guilt-free cookies flew off our counter. Even my mom, who said that she only likes “real” crunchy peanut butter cookies, was seen taking a few off the plate.

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Spice-Rubbed Pork with Pear Chutney

Tonight, I had the best pork I’ve ever had. Actually, no. The only pork I’ve ever had. Because growing up, I hated pork! It was always the tasteless, overcooked, dry cousin of chicken; why eat it? But I’d never really had well-prepared pork and honestly never cared too.

Until tonight. We had two pork tenderloins sitting in our fridge and I knew that these had to be good — become good. My mom suggested looking in the Joy of Cooking to find a grilled tenderloin recipe that she’d used before to great success. (Where was I?!) The recipe called for oil, salt, pepper, and a 10 minute grill on each side. Simple enough! But then, in typical Joy fashion, there were the various changes that could be made to the original recipe. The Southwestern Dry Rub caught my eye, and I went to work on making a spice rub so that it could sit on the pork for at least an hour or so before grilling time. And I (gasp) replaced fresh cumin seeds (to be toasted and ground) for some pre-ground cumin, because that’s what was in our spice drawer. I don’t think there ended up being too much of a difference.

Knowing that the pork would be spicy, I decided to also follow Joy’s idea of serving with a pear chutney. However, the book’s version called for almost 2 hours of prep/cook time. So, I took some seemingly-vital ingredients and some store-bought ones (I had time for a quick run while the pork marinated) and hoped for the best. I ended up using Bartlett pears because they felt the most ripe at the store, but I’m sure D’Anjou pears would’ve worked just as well.

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Happy Birthday, Mom!

My computer’s hard drive broke a few weeks ago, and I just now got around to restoring all of my pictures and things. Still no excuse to have not posted in about a month, though! I have a bunch of new recipes to post that I’m sure I’ll get around to posting this week.

But, in the meantime, I wanted to show off the cupcakes I made for my mother’s birthday celebration, that ended up not happening because none of the invitees could show. Dammit, Grandma! (Kidding.)

I had planned on using Cooks Illustrated’s recipe for yellow cupcakes (the kitchen-sink method!), filling with homemade lemon curd, and making a Raspberry Italian Merengue Buttercream to go with them.

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