Chocolate chip peanut butter cookies

Nirav surely has a sweet tooth and loves fresh baked goodies. I am definitely not a big baker.  So I am always looking for yummy easy bake recipe to make for him.  I recently can across this recipe for cookies and tried it out.  This was an instant hit in the house.  My hubby and my baby all approve!

Ingredients:
2/3 cup (58g) old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup (250g) peanut butter at room temperature
6 Tablespoons light brown sugar (1/2 cup if u like it on sweeter side)
1/2 cup (90g) semi-sweet or dark chocolate chips (optional)

Directions:
In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Take 2baking sheets and spray on some non stick cooking spray or line with parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes.

Allow the cookies to cool for 10 minutes on the baking sheet. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

Salsa

Found this recipe while browsing on pintrest the other day. It tastes yummy charred or not. Feel free to modify it depending on how much time u have and your taste preferences.  Beware... You just may not go back to jarred salsa again!

Smokey Salsa

4 Roma tomatoes
2-3 jalapeños
1/2 small onion
1-2 garlic cloves, peeled
Handful or less cilantro
Juice of 1/4 lime
Salt and pepper to taste

Turn on the broil setting on your oven. Line a large roasting pan with foil and spread the tomatoes, jalapeños and onion on the pan. Roast for few minutes until charred on one side and flip with a large stainless steel spatula. Roast for a couple of minutes longer and take the jalapeños out as they will roast quicker. Continue roasting the tomatoes and onions for a few minutes longer. Take out of the oven and let cool. Stem jalapeños and slice the stem side off of the tomatoes. Add the onions and garlic to the food processor and whizz to a very rough chop. Add the tomatoes and jalapeños and give a couple quick pulses. Add the cilantro and give an additional couple of pulses until the desired consistency is reached. Add lime and salt /pepper to taste and refrigerate overnight.

Cook's note:
If you do not like charred skin you can peel the tomatoes and jalapeños prior to whizzing them in the food processor. If you choose you don't have to roast the vegetables at all or roast just the ones you wish to. I sometimes make this salsa raw. Just adding all the ingredients into the food processor and pulse to the desired consistency.

Fresh Watermelon Cake

Summer is here!! Now more than ever with two kids and a busy schedule I am always looking for easy and yummy desserts to serve while we chill outdoor enjoying the weather! This is one of the super fun and easy recipes I found that is perfect for summer grilling. Its so easy even Nishika helps out :-)



Yields 12 servings

7- 10 pound whole seedless watermelon

2 1/2 cups/580g heavy whipping cream

1/4 cup/50g sugar

Seeds from one vanilla bean

Mint sprigs for garnish (optional)

Using a large sharp knife, cut the top and bottom off of the watermelon flat and save the ends for later use. Turn the watermelon upright and carve away the rind in downward strips until all of the green and white pith is removed and you're left with a red, ripe center. Carve away small pieces from the sides and top until the center is roughly cake-shaped.In a large mixing bowl, beat the heavy cream on high speed with an electric hand mixer until it begins to thicken. Add the sugar one tablespoon at a time, and then the vanilla bean seeds. Beat until the mixture is thick and spreadable, about 5 minutes.Transfer the watermelon to a cake stand or serving plate and pat the outside with paper towels to remove excess water. Spread the whipping cream over the entire surface of the watermelon. Use a melon baller to cut round pieces of melon from the two reserved ends. Place them on the top center of the cake and garnish with mint sprigs, if using.Store the cake in the refrigerator.