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Serendipity Cookies


http://sp.dictionary.com/dictstatic/d/g/speaker.swf [ser-uhn-dip-i-tee]  Show IPA



an aptitude for making desirable discoveries by accident.

good fortune; luck: the serendipity of getting the first jobshe applied for.
(Source: dictionary.com)
Today, I wanted to make these Peanut Butter Chocolate Chip Cookies. Apparently, I was feeling rebellious and decided to change the amount of flour from 1/2 cup to 2 cups. Oops. So, I knew that wasn’t going to work. I scrambled to fix the cookies, since I didn’t want to start over and I really wanted cookies! My first fix was not so good, but then I got it. And they are delicious, beautiful cookies. I quickly wrote down what I did and  wanted to share. If you make them, please let me know how you like them! I think I will be making these again.
The Accidental Cookie

Serendipity Cookies

  • 1 cup peanut butter
  • 1 1/2 cup brown sugar, lightly packed
  • ½ cup white sugar
  • 3 large eggs
  • 2 cups whole-wheat flour
  • 1/2 cup old fashioned oats
  • 2 teaspoons baking soda
  • 1/2 – 1 cup semi-sweet or milk chocolate chips
  • 1/4 lb butter, melted (1 stick)
  • ½ tsp salt
  • 1  tsp vanilla

Cream butter, peanut butter and sugar

Add eggs, salt, vanilla and baking powder

Add oats and flour, mix until just combined

Add chocolate chips, drop by spoon onto ungreased cookie sheet

Bake at 350 degrees for 8-10 minutes. 8 minutes results in chewy cookies, 10 in crispy. I prefer 9: right in between.


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If you can’t go to the Caribbean…

you can certainly cook some Caribbean inspired food!

We’re grilling Chorizo and chicken, with sides of black bean and corn salad and some plantain chips!
Our neighbors are awesome, too, and usually run their snow blower over our half of the driveway we share when they do theirs. I happened to peak out a little while ago and noticed the gentleman who lives there was actually shoveling our driveway!
So, I ran into the kitchen and whipped up some pasta with tomato sauce, white beans and peas.
Top that off with the the pumpernickel bread John is baking and the sugar cookies I whipped up earlier this afternoon and the house smells great and is nice and warm!
What a busy day for us!
Are you looking for some recipes? Photos, perhaps?
No problem!

Black Bean and Corn Salad:

I make this in the summer time as a meal with rice mixed in, too. We are trying to go easy on the starches, though, so we decided to skip that part tonight.

Rinse one can of black beans

Strain one can of corn kernels (in the summer, I like to scrape the kernels off a fresh cob and give them a roast)

Chop 1/2 a red onion

Dice a tomato

Combine ingredients in a bowl, toss with about 3 tbs of lime juice, 1/4 cup olive oil and a packet of Good Seasons Italian Dressing. I adapted this from another recipe, but I can’t remember what it was or where to find it. Serve chilled.

If you like cilantro, I imagine it would taste good here. I’m not a big fan, so I leave it out.

Sugar Cookies:

12 oz butter, softened

12 oz sugar

1 egg plus 1 yolk

2 tsp vanilla

3/4 tsp salt

3/4 tsp baking powder

1 lb 3 oz flour

In the bowl of a stand mixer, cream the butter and sugar.

When fluffy, add eggs, vanilla, baking powder and salt.

When combined, add flour.

You can either refrigerate or freeze for later use or begin rolling it out. Roll out to desired thickness – I like it about 1/4 of an inch or a little thicker because the cookies will be chewier. Cut into desired shapes (we used hearts for Valentine’s Day) and baked at 350 degrees Fahrenheit for 10-12 minutes or until the edges just begin to brown. Leave on the tray for a minute, then remove to a cooling rack.

If you want, you can sprinkle with sugar before you bake them, eat them plain or ice with your favorite frosting.

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