pb and mallow cookies

these cookies were a pretty big hit with the boys this week - even more so once they realized they were not oatmeal creme pies. their tastiness is due in large part to the homemade mallow fluff filling- so much less commercial-sugary-sweet tasting than the stuff that comes in the jar. they do take a little time, but if you’re truly in a hurry these flourless peanut butter cookies wouldn’t be too shabby on their own.

| ingredients |

1 cup natural peanut butter, smooth or crunchy
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract

| mallow filling |
5 large egg whites
1 1/2 cups sugar

| method |

heat oven to 350 degrees f and line a cookie sheet with parchment paper.

to make the peanut butter cookies, place all ingredients in a stand mixer bowl and mix on low. using a cookie scoop, drop 1 1/2 tablespoon of dough on baking sheet. flatten the cookies out with a fork (dipped in flour) in criss-cross design and bake them for about 10-12 minutes or until golden around the edges. rest the cookies on the sheet for 2 minutes then transfer to cooling rack to cool completely.

to make the marshmallow frosting: combine egg whites and sugar in a stand mixer bowl and place it over—not on, simmering water (double boiler style.) heat the mixture to 160 degrees f while whisking constantly. transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a kitchenaid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

assemble the by piping the mallow mixture onto the flat side of one cooled pb cookie, and top with another cookie!

-l
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rockin' guac

guacamole replaced the typical cheese-and-crackers appetizer for my family a couple summers ago. my mom acquired a molcajete (and gifted one to us!) and we’ve spent the last few years perfecting our recipe.

my mom’s version involves canned red peppers and a little mayonnaise for creaminess, but our newfound proximity to the mexican border sent me looking for a fresher, more authentic version. all i can say is: major success with this one. bonus points? it uses the molcajete for it’s intended purpose rather than just a serving piece. consider us officially assimilated.

| ingredients |

1/4 white onion, finely chopped (you can also sub red onion, or a mixture of white and red, your choice!)
2 tsp jalapeno, finely chopped
1 tsp garlic, finely chopped
1 lime
2 medium-ripe hass avocados
2 tbsp diced tomato
salt and pepper, to taste
optional: 1 teaspoon of victoria gourmet's blackening rub

| method |

place the onion, jalapeno and garlic in the molcajete and squeeze the juice from 1/2 of the lime over top. grind the ingredients together in a molcajete until you form a kind of chunky paste. (this is where it’s at. promise.) dust the blackening rub on top if using. let sit for a minute or two.

slice avocados in half, removing the pits and scooping the avocado flesh out of it’s peel into the molcajete and add salt and pepper, to taste. gently fold the avocado into the paste, taking care not to mash too thoroughly. add the tomatoes, and fold once more if necessary. you can place one of the pits and or the other half of the lime into the molcajete if desired (that's how the serve it here!) i like to serve it in the molcajete, but you can transfer to a bowl as well.

note: for those of you new to guacamole it has a shelf life of only an hour or two (depending on climate) before it begins to turn brown. serve immediately!

-l
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