"Boscoe Bakes"……Old Fashioned Chunky "Crunchy" Peanut Butter Cookies

Today I came across a site that got me very excited. In fact, I was giddy that I had even found such a place. What’s this special place called you may ask!  Well, it’s called “The Peanut Butter Boy” and in case you didn’t know, anything devoted to peanut butter and the myriad and wonderful uses for this heavenly creation, also starts my heart to flutter. And as luck would have it, today was the final day to submit your very own Peanut Butter Cookie Recipe for “The Great Peanut Butter Exhibition #1. http://www.peanutbutterboy.com/2008/04/great-peanut-butter-exhibition-1.html Now I don’t think they have any fancy prizes, plaques, or trophies, but this was all the inspiration I needed to retrieve my recipe and start chopping peanuts. Served alone, or better yet with a tall glass of cold milk, these are guaranteed to please……..Enjoy

“Boscoe’s” Old-Fashioned Chunky”Crunchy” Peanut Butter Cookies

Ingredients:

• 2-1/2 cups all purpose flour
• 
1 teaspoon baking powder
• 1 teaspoon baking soda
• 
1 teaspoon salt
1 cup (2 sticks) unsalted butter; at room temperature
• 
1 cup chunky peanut butter – Do NOT use old-fashioned natural or freshly ground
• 1 cup finely ground dry roasted peanuts
• 
2 teaspoons vanilla extract
• 
1 cup (packed) golden brown sugar
• 
1 cup granulated sugar
• 
2 large eggs; at room temperature

Preheat your oven to 350 F. Line two large baking sheets with parchment paper. Sift together the flour, baking powder and salt in medium bowl. Set aside. In the bowl of a stand mixer, beat butter, peanut butter and vanilla until thoroughly incorporated. Scrape down the sides of the bowl. Beat in both of the sugars and scrape down the sides of the bowl again. Add half of the flour mixture into the peanut butter mixture with one egg and mix well. Scrape down sides of the bowl. Mix in remaining half of the flour mixture and add remaining egg. Mix thoroughly. Scrape down the sides of the bowl. Add ground peanuts and mix until just incorporated. Dough will be thick.

Use two tablespoons or small scoop to form balls using 1-1/2 tablespoons of dough. Roll each ball in sugar and place approximately 2 inches apart on sheet. Use the bottom of a sugar coated glass to flatten the balls. Form crosshatch designs on top of the cookies using the tines of a fork. Bake the cookies for approximately 13-14 minutes, until golden around edges and browned on the bottom. Cool cookies on baking sheet for 2-1/2 minutes and then remove to racks to cool completely.

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"Boscoe Shares"………My Home in Hull

                                                                  

                         

Spring has finally arrived in Hull.  Today there is a lovely ocean breeze, the sun is shining brightly and “China” is dying to get outside to chase something around the yard. So with camera in one hand and crutch in the other, I set out to record some of this magical beauty for those of you who have marveled at my ocean view. Yes, we have a spectacular location, and I often times take it for granted. To have a great view of the ocean is one thing, but to have a great view of the ocean and the bay simultaneously………..well, that is just down right decadent. And my friends, that is the “curse” I must endure 24/7…365. And it gets even worse…. we have some of the most celebrated beaches along the New England shoreline, are home to the nation’s oldest and operating “carousel” are only 30 minutes away from Boston via ocean shuttle and enjoy natural “air conditioning” during most of the summer. We have two “windmills” that supply power for our town’s schools and street lights, and are in no danger of running out of fresh seafood anytime soon.  Now………. let me set the record straight on a couple of things that you should also know.  In addition to this splendid overdose of oceanic panorama and coastal charm, we do pay the price……heavily, every time a Nor’easter or violent thunderstorm lands in our backyard.  While high above the ocean’s wrath down below, we do suffer wind damage, downed power lines and tree limb amputations. Anything not bolted down securely can become an air borne missile within seconds………and that also includes “gas grills” and heavy wrought iron furniture.  Also we are in line with Logan International’s key runways, so “The Friendly Skies” are a constant acoustical accompaniment during most of the day and evening. HOWEVER, we wouldn’t trade this location for all the tea in China, so there will be NO “For Sale” sign in the foreseeable future. What you will see however, are a couple of views from our home atop “Allerton Hill”……also known as the location of “The Kennedy Summer Home”. I will share more of that later, since once again this post is taking on a life of its’ own and I’m just along for the ride. So enjoy these sample pictures.  I’ll have many more to share once summer is officially here and this “small” seaside community blossoms into a magnificent “Kodak” moment.

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"Boscoe Bakes" "Alexis Stewart’s" Chocolate Chip Cookie Thins

The other day on Serious Eats, there was an article which heralded the 25th Anniversary of Martha Stewart’s “Entertaining”, the classic book which ushered in a new era of entertaining, appetizers and parties to be remembered by.  It was also the beginning of Martha Stewart’s empire as we know it today. http://www.seriouseats.com/recipes/2008/04/classic-cookbooks-alexiss-brown-sugar-chocolate-chip-cookies-recipe.htm Also mentioned in this nostalgic glance at the past, is the unique recipe for chocolate chip cookies by Martha’s daughter Alexis. These very thin cookies are designed for those who LOVE all things BUTTER and LOTS of BROWN SUGAR.  It also hits home with anybody who lusts after caramel or butterscotch. I’ve made these in the past, and obviously again today, but only do so if I have a special request or I’m in the mood to make ice cream sandwiches. Making these on a very humid or hot day can be very challenging for a novice baker, so beware of those complicating factors before you reach for the butter.  Also note that these keep best if stored in an airtight container in the refrigerator.  If left out at room temperature, they get limp and lose their slight crispy edge.     

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"Boscoe Bakes" Cranberry Apple Pandowdy………"Welcome Y’all…. Comfort Food"

For those of you who don’t know what a “Pandowdy” is, I’ll conduct a brief “Pandowdy 101″ and make it as brief as possible (ya, right!) The rest of you “pandowdies in the know”, take heart……… I’ve included pictures of this marvelous creation in its’ various stages of evolution for your viewing pleasure. Feel free to nod, ooh, aw, and lick your chops.  You know this is going to be good! Quite simply, the “Pandowdy” actually takes its’ origin from the word “dowdy” which is “a woman who is unfashionably or unattractively dressed. So in order to achieve this social faux pas using fruit, you must “dowdy” it up! Quite simply, half way through the baking process (see picture), remove the pandowdy from the oven, and then ignoring all “fashionable and attractive fruit etiquette” score the crust into squares. Then either using a spoon, or pastry brush, submerge or “paint” each square with the succulent brewing juices, and then return this masterpiece to the oven to complete the “dowdiness” process. I guess this would be similar to throwing a gallon of “complimentary” paint on someone in their prom dress, and then hitting it with a hair dryer to complete the effect!  Once this comes out of the oven, let it rest for 20-25 minutes, and then serve it with your choice of heavy cream, flavored whipped cream or vanilla ice cream. So……. there you have it. My recipe for this disheveled but disarmingly decadent dessert, follows. Enjoy!  

Boscoe’s Cranberry Apple Pandowdy

I start with the basic “Apple Pandowdy” recipe from “The All New All Purpose “Joy of Cooking” on page 894. I quadruple the recipe (i.e. 16 medium apples, etc.) and add one 12 ounce bag of whole (fresh or frozen) cranberries. Additionally, I include the zest from one orange and a tablespoon of good dark rum. These additions add vibrancy and zest, while comfortably pairing the fruit with the complimentary spices. 

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"Boscoe" Votes on "Hershey" Cupcakes

Well I’ve been asked by more than a few people for my test results on the Hershey cupcakes I made last week, so I guess the time has come to post the score cards. While there were some people at last week’s meeting who said they “enjoyed” these cupcakes, most inquired as to why they tasted like “store” bought bakery cupcakes, and “nothing” like all of my previous chocolate goodies. They wanted to know if I had run out of time that day or was tired and just grabbed the ready made bakery fare at my local Stop n’ Shop. I had to confess that they were my “captive” guinea pigs for an experimental trip down memory lane, and that I wanted to get a general consensus on taste, texture and flavor in addition to my own opinion. So my friends, the results were as follows…………..13 people gave these cupcakes a “thumbs down”, and 3 issued a “thumbs up”.  My vote……...“thumbs down”, but in all fairness, they did transport me back to that “magical” moment and delivered the taste I remembered so well.  But times were much simpler then…………. (no, I’m not talking horse and buggy, but close) and “Hershey”, the Pennsylvania born tradition, was usually the first chocolate bar that most of us experienced. This was the established “benchmark” that most people used when referring to chocolate. Fortunately today we have several other options, and those are the ones that most people, including myself, prefer in this sleepy seaside community south of Boston.

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"Boscoe’s Mascots…….Watching My Every Move……China and Yum Yum

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"Boscoe Bakes"……"Chocolate Crackles"

My journey through the world of “Cookies” continued today, and we (my mascots…….China “The Worldly Bassett Hound” and Yum Yum “The Very Discerning Cat” ) let the book open by itself to land where it may. And land it did, on a splendid selection……“Chocolate Crackles” on page 68.  This recipe is definitely for chocolate lovers, so I feel the Chocolate Gods above were weighing in heavily on my corner.  “Thanks guys.”  Creating these stunning beauties is pretty easy, and the fun really starts when you watch them evolve into precious little gems right before your eyes. These splendid morsels taste divine and really stand out on a cookie plate, or on a nice granite counter. 

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"Boscoe’s" Cookies Suck Up To "The Cookie Kahuna…Martha"

This afternoon I finished baking some sugar cookies for a friend, and vacuum packed them so they would still be fresh when he picks them up tomorrow.  I left to run an errand with a friend, and when I returned I found the tasty morsels “sucking up” to Martha on an end table.  They even went so far as to gather up copies of her “Living” as further proof of their undying allegiance to all things “Martha”.  Well, I’m not going to even question their motive or how they accomplished this seemingly impossible task, after all………….”it’s a good thing.”

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"Boscoe Roasts" Pork Loin "Soyaki"

Last year a friend turned me on to “Soyaki”, a unique teriyaki sauce and marinade which is sold under the “Trader Mings” label at Trader Joe’s. I fell instantly in love with this concoction. Not only did it taste “freshly brewed”, but it shared similar flavor characteristics with my own version which is somewhat time consuming to make. I took this phenomenal sauce and added a little extra ginger, sesame oil and minced garlic, and bumped it up another notch.  Try adding some of your personal favorites as well. Sometimes I fire it up with some hot chili sauce or chinese mustard.  Not only is this great on beef, pork and chicken, it can also be used in chili, on seafood and in meatloaf.  Give it a try. You’ll be glad you did

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"Boscoe Bakes" Tres Leches Cake

Saturday night I came across a recipe on CHOW for Tres Leches cake http://www.chow.com/recipes/10649 , and realized that while I’ve enjoyed this rich, moist cake several times in the past, I’ve never made one of my own.  A quick inventory of my pantry showed that I had all “3″ milks on hand, so I fired up my Kitchen Aid and got to work.  This cake is heaven on earth. It will satisfy so many of your comfort zones, and leave you feeling at peace with the world. Maybe I should forward a copy of this recipe to “George W”! I followed the recipe exactly, with one semi-minor faux pas…….I forgot to toast up some coconut for the finishing touch! But fear not, it was spectacular just the same. 

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