Cookies, Sweet

PB&J graham cracker cookies



This is the type of cookie you make when you are trying to save ingredients.  After I made my icebox cake, I  had quite a bit of graham cracker crumb crust mixture leftover.  I was not going to waste all that deliciousness, so I came up with this “cookie” recipe.  My husband said, “this cookie is having an identity crisis! It tastes like peanut butter, but it also has the texture of a cake, but then it’s flakey–it’s weird but good!”.  I will take that! I only got 12 cookies out of it and while I don’t plan on adding this to the official Christmas Cookie list anytime soon, but I will make it again if I ever have extra graham crackers crumbs!


1 and 1/2 cup graham cracker crumb-crust mixture (refer to the original recipe here)

1/8 cup AP-flour

1 egg

2 Tbsp smooth peanut butter (you could use any other kind of nut butter)

Grape jelly to top the cookies


Preheat oven to 350F

Mix all the ingredients (except the jelly) together in a bowl.  It will resemble a crumbly shortbread cookie mixture.



Using a cookie scoop, divide the dough into 12 balls and place them on a lined cookie sheet.


Roll the divided dough, like meatballs, into smooth dough balls.


Using the back of a wooden spoon, gently press down on the center of the dough ball, to create divet. As you push down, the dough-ball edges will crack.  Use your fingers to press the cracks together, as best as you can–they do not need to be perfect.

Fill each divet with 1/2 tsp of grape jelly.

Bake for 15 minutes.


Let the cookies cool on the cookie sheet for about a minute and then transfer to a cooling rack.

Store in an air-tight container for a week to 10 days.


Appetizers, Savory

Steak Crostini, up-cycling leftovers


A few nights ago, my husband grilled a delicious piece fo NY strip steak and we had a simple yet elegant dinner.  We had some steak leftover and I decided to make steak crostini, another simple and elegant way to re-use, or rather, up-cycle leftovers.  For this, you need a baguette and some tomatoes.  If you have store-bought onion jam, then you are ready to assemble.  I did not, so I quickly whipped up some balsamic onion jam.  Here is the recipe

Quick balsamic onion jam-small batch:


1 small white onion, sliced thin

2 Tbsp of olive oil

1/4 tsp of salt

1/4 tsp of black pepper

1 tsp of sugar

1/s tsp of balsamic vinegar

A pinch of dried thyme


In a small skillet, heat oil on medium-high and add onions.  Immediately add salt and pepper, you want the salt to draw out the water from the onion so that they will soften quickly.  You are not trying to fry the onions, you want them to melt down.  This should take about 5-7 minutes.


Saute till the onions are wilting and pale golden.  Add thyme and balsamic vinegar and reduce the heat to low.  Continue to cook the onions for an additional 10-15 minutes, till they are brown and jammy.


Ingredients for the crostini:

Thinly sliced steak, I had about 14 slices

Day-old baguette, this too was a leftover–I sliced it into 14 pieces.  If you are using fresh bread, I would toast it light with a drizzle of olive oil.

Balsamic onion jam

Finely diced cherry tomatoes, you will need about 6-8 tomatoes.

Assembling the crostini:

Spread a little bit of the onion jam on a piece of bread.


Top with a slice of steak.


Garnish with cherry tomatoes


Variations: Instead of the onion jam, you could go down the more traditional route with horseradish cream sauce.  A spicy romesco sauce would also taste delicious.  You could also top the crostini with fresh avocados as well.

However you choose to assemble the crostini, this is a wonderful way to recreate leftovers.  All you need is a glass of good red wine!



Mexican, Quick Dinner, Savory

Leftover Makeover


Everyone struggles with leftovers.  They either don’t reheat well or it is just another boring repetitive meal.  I had taco meat leftover, not enough for a meal and certainly not worth buying 12 more taco shells.  I also had leftover rice (we had it with stir-fry) and it was not making a curry or turning it into fried rice—too many ingredients to buy to rescue rice!  Instead, I bought two green peppers and used it to make Stuffed Peppers!!!  I usually make Stuffed Peppers from scratch, but this time, I just mixed the rice with the beef and filled in the de-seeded, halved pepper shells.  The trick is to roast the shells with olive oil, salt and pepper  before–this softens the peppers and makes it easier to eat.  Roasted peppers smell delicious too!!! Fill the soft, roasted shells with leftover rice and beef mixture,  top with cheese and breadcrumbs, broil, and dinner is ready !!!


Classics, Comfort food, Poultry

Celebrating 1000 followers!!

A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,