Gastronomy Blog by Cathy Chaplin

Recipe

07 Sep 2010

Bouchon Bakery’s Peanut Butter Sandwich Cookies

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This past weekend, The Astronomer and I traveled to Philadelphia for a beautiful wedding between two of our college friends. Instead of renting a stodgy hotel room near the venue, we opted to stay with our friend James at his parents’ home in Hatboro. Couch surfing doesn’t usually offer the most comfort or privacy, but the warmth, kindness, and hospitality that we received more than made up for it. As a token of my appreciation, I brought along a fresh batch of Bouchon Bakery’s ‘Nutter Butters’ for James and his family to enjoy. Nothing says thank you quite like a sweet homemade treat, at least in my book.

A cross between an oatmeal cream pie and a Girl Scout Do-Si-Do, these Peanut Butter Sandwich Cookies are simply amazing. I’m not sure how this New York Times recipe stacks up to Thomas Keller’s original, but the salty, sweet, and peanut buttery cookies that I baked up tasted just about perfect.

The recipe was supposed to yield “24 large cookies,” but I ended up with approximately 20 medium-sized sandwich cookies and 25 singular cookies. I plan on doubling the filling recipe next time around when I prepare these for Eat My Blog Winter 2010. Mark your calendars for December 4!

For cookies

2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2½ cups quick-cooking oats

For filling

¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter, preferably Skippy
1 2/3 cups confectioners’ sugar.

Make cookies

Preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart.

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Restaurant Review

05 Sep 2010

Baked & Wired – Washington D.C.

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Baked & Wired - Washington D.C.

Given the extensive itinerary that Destination D.C. cooked up for the culinary tour, I added only two supplemental destinations to the list: 2 Amys and Georgetown Cupcakes. An impromptu meal at the city’s best pizzeria went off without a hitch, while grabbing a cupcake proved to be far more difficult. Who would have thought?

Following our meal at 2 Amys, my cousin Kristine and I hopped a bus traveling down Wisconsin Avenue to make our way to Georgetown. As we approached the famed bakery, we spied a line stretching outside its doors and well around the block. I’m certain that a series of unsavory words escaped my lips while gawking at the madness.

We approached the person at the very front of the line to inquire about the wait time and were told an hour and a half. I was curious to taste a cupcake that supposedly rivaled Sprinkles, but could not muster enough gusto, guts, and patience to endure such a lengthy line. So, off we went to Baked & Wired.

Baked & Wired is strategically located up the street from Georgetown Cupcakes and has attracted a steady following including Kristine’s roommate and one of the locals on the press trip. Both parties vouched that its wares were superior to Georgetown’s.

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Restaurant Review

02 Sep 2010

The Peach Pit – Los Angeles (Beverly Hills)

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After spending the afternoon shopping with my gal pals Kelly and Brenda for the perfect Spring Dance frock, we were in dire need of something good to eat. Brenda suggested that we hit up a diner a few blocks away because her brother was working the dinner shift. I wasn’t in a burger and milkshake mood, but Brenda’s twin brother Brandon is pretty hot and is known to offer up freebies when the restaurant’s owner isn’t looking.

We pulled up to a retro-style restaurant emblazoned with the words “Peach Pit” in neon lights. Once inside, we were greeted by Nat Bussichio, the restaurant’s amiable proprietor. He pointed us towards a comfortable corner booth near the back and handed each of us a menu, knowing very well that neither Kelly nor Brenda ate much of anything.

As we settled into our seats, I glanced around the room to admire the decor. The brightly lit space was accented with chrome trimmed tables and waiters sporting fetching maroon and teal shirts. The records pasted on the wall and penny jukeboxes gave the Pit a decidedly throwback feel.

Brandon came by soon after to recite the daily specials and to take our orders. The Peach Pit offers classic diner fare, from fries to burgers to ice cream sundaes. The Mint Chocolate Marshmallow Jelly Bean Extravaganza Sundae is our friend Donna’s favorite for when she’s feeling traumatized (like that one afternoon when she witnessed her mother cheating on her father and missed hanging out with Color Me Badd). Quite a few menu items caught my eye, but I was told that the thing to get here is the famed Mega Burger. I went ahead and ordered the signature dish and a malted milkshake to go with it.

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