Chewy Soft Chocolate Peanut Butter Chip Cookies


Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

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This recipe is straight right off of the bag of Reese’s Peanut Butter Chips. The first time my housemate made them I was ADDICTED. She happened to make a big batch because the PB chips were on sale (which never happens). These cookies are soft, light, and packs a punch of peanut butter chips. You can also easily substitute out the PB chips for regular chocolate chips. I decided to add the recipe to this website as a reference for myself so I don’t always have to read off the wrinkled bag and also so I can use substitutions when I don’t have the bag around. I’ve added a few notes from myself to help guide the process and also added in metric units for food scales (which makes life so much easier and less messy in my opinion!).

Btw, these cookies are soft enough to use to make ice cream sandwiches. Just skip the PB chips in the recipe, bake the cookies as normal, and when they’ve fully cooled, add a scoop of ice cream between two cookies. Yum!

This recipe is SO easy and cooks up quickly, perfect for last-minute baking for an event.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cup (180g) all-purpose flour
  • 1/2 cup (35g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup (150g) unsalted butter, softened
  • 1 cup (180g) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

Preheat the oven to 175˚C (350°F).

In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.

In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.

Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.

Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.

The cookies will puff up slightly when baking then deflate into flat cookies when cooling.

Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.

Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.

The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!

Summarized Recipe:

Chewy Soft Chocolate Peanut Butter Chip Cookies

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

Ingredients:

  • 1 cup (180g) all-purpose flour
  • 1/2 cup (35g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup (150g) butter or margarine, softened
  • 1 cup (180g) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

  1. Preheat the oven to 175˚C (350°F).
  2. In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.
  3. In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.
  4. Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.
  5. Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.
    • The cookies will puff up slightly when baking then deflate into flat cookies when cooling.
    • Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.
    • Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.
  6. The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!

Currywurst (A Curry Ketchup Recipe)


Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: sauces
Serves: ~1 cup sauce | Prep time: 10 mins | Cook time: 15 mins

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I’ve only been to Europe once in my life and that was back in 2014 where a few of my friends and I spent a 3 week adventure in Belgium, Berlin, Paris, Amsterdam, and Barcelona. It was such a fantastic trip filled with fantastic company, plenty of beers and great food. Apart from the amazing tapas in Barcelona, I was obsessed with the Currywurst in Berlin. We went to a few locations but I think Curry61 was my all time favourite. Currywurst is a street food dish originating from Berlin that is essentially just sausages served with curry ketchup. Sounds simple enough, but the curry ketchup is much more than just adding curry powder to ketchup. It’s got a much richer flavour and I just couldn’t get enough of it! I’ve been told you can buy curry ketchup by the bottle in Europe, but its nearly impossible to find in Australia so I’ve experimented to making my own. I’ve follow the recipe from CraftBeering.com and added a few minor adjustments.

This recipe is really just a recipe for the sauce because you can serve it over whatever you like. Once the sauce is made, feel free to fire up the grill and cook up a few sausages or add it to a burger or french fries.

Once this pandemic is over, Toby and I have plans to visit again and he can try it for the first time and tell me how close my recipe is. 😜

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 Tbsp vegetable oil
  • 1 medium onion (1.5 cups), diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder + more for dusting 
  • 1 cup ketchup
  • 3 Tbsp white wine vinegar
  • 1/2 cup dark brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp paprika 
  • 2 tsp salt
  • 1 tsp mustard powder (or 1 tsp prepared yellow mustard)

Directions:

Heat a small pan on MED heat and sauté the diced onion with the vegetable oil until the onion softens and turns translucent (~ 5 mins).

Add in the garlic and curry powder and continue to sauté for another minute to toast the curry powder.

Turn the heat down to LOW and add in the ketchup and continue to cook for a few minutes until heated through.

In a small bowl, add and mix together the rest of the ingredients: vinegar, brown sugar, Worcestershire sauce, paprika, salt, mustard powder. When the ketchup has heated through, add this mixture to the pan and continue stirring for another few minutes until the sugar dissolves and the mixture is heated through.

Turn off the heat and pour the sauce into a blender or use a stick blender and blend until the mixture is smooth. If you want your sauce runnier, add in a tablespoon of water at a time until desired consistency.

Serve with crispy grilled sausages, french fries…etc. Enjoy!

Summarized Recipe:

Currywurst (A Curry Ketchup Recipe)

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: sauces
Serves: ~1 cup sauce | Prep time: 10 mins | Cook time: 15 mins

Ingredients:

  • 1 Tbsp vegetable oil
  • 1 medium onion (1.5 cups), diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder + more for dusting 
  • 1 cup ketchup
  • 3 Tbsp white wine vinegar
  • 1/2 cup dark brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp paprika 
  • 2 tsp salt
  • 1 tsp mustard powder (or 1 tsp prepared yellow mustard)

Directions:

  1. Heat a small pan on MED heat and sauté the diced onion with the vegetable oil until the onion softens and turns translucent (~ 5 mins).
  2. Add in the garlic and curry powder and continue to sauté for another minute to toast the curry powder.
  3. Turn the heat down to LOW and add in the ketchup and continue to cook for a few minutes until heated through.
  4. In a small bowl, add and mix together the rest of the ingredients: vinegar, brown sugar, Worcestershire sauce, paprika, salt, mustard powder. When the ketchup has heated through, add this mixture to the pan and continue stirring for another few minutes until the sugar dissolves and the mixture is heated through.
  5. Turn off the heat and pour the sauce into a blender or use a stick blender and blend until the mixture is smooth.
    • If you want your sauce runnier, add in a tablespoon of water at a time until desired consistency.
  6. Serve with crispy grilled sausages, french fries…etc. Enjoy!

Chicken Marsala


Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 40 mins

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Back in my uni days when I first started discovering how to cook on my own, my friend Mehdi would occasionally come over and we’d experiment with some recipes. One night we decided to try making chicken MASALA, the Indian dish, but accidentally made chicken MARSALA, the Italian dish. It still makes me laugh to think that I never even questioned that the recipe was not what I was looking for – even when there were no spices or curries involved. 😂 I kept thinking things weren’t right while we were making it, but trusted that the recipe would somehow all come together in the end – it had a bunch of positive reviews after all. 😅 This goes to show you how noob I was at the time at cooking and couldn’t realize that there was no way my list of ingredients would make an Indian dish (it even used Italian wine for gods sake! 😅😅😅). Obviously at the end of the cook, the dish didn’t magically turn into Indian chicken masala but the chicken came out so tender and the creamy mushroom wine sauce was damn addicting. It was the best mistake I made in kitchen that day. It was so delicious that I’ve made it at least half a dozen times since. Over the years I’ve experimented with a few different recipes and have settled on this version. You’ll probably find that this recipe yields too much sauce, but I’ve done it on purpose because the sauce is THAT good. I like to serve it with some bread to soak up the extra sauce or drizzle it over mashed potatoes. Mmmmm. It’s also really good served over pasta shells and dice up the chicken instead of serving it as a cutlet.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 2 large chicken breasts
  • 2 Tbsps olive oil
  • 2 Tbsps (30g) + 1 Tbsp (15g) butter
  • 250g white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup onion, diced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy/thickened cream
  • 3/4 tsp dry thyme (or 2 tsp fresh thyme)
  • Parsley to garnish (optional)

Directions:

In a wide bowl, mix together the flour, salt, black pepper, and oregano.

Butterfly the chicken breasts (see tutorial here) and pound down until they’re roughly 1.5cm thick then coat each chicken breast in the flour mixture until fully covered. Shake off any excess flour. Set aside.

(If you’ve got a smaller pan you can also cut them into 4 cutlets instead of 2 large ones.)

In a skillet or wide pan on MED-HIGH heat, add the 2 Tbsps of olive oil and 2 Tbsps of butter and mix together until melted. Add in the chicken breasts (you can do one at a time if your pan is too small) and brown each side until lightly golden brown (3-4 mins on each side). You do not want to cook the chicken all the way through, just brown the outside. Remove the chicken from the pan onto a plate and set aside.

In the same pan with the remaining butter/olive oil, add in 1 Tbsp of butter and sauté the mushrooms for 3-4 minutes until browned. Then add in the garlic and onion. Cook for another few minutes until the onion starts to turn translucent.

Add in the Marsala wine, chicken broth, cream, and thyme. Stir and bring the sauce to a boil, then lower the heat to MED until you get a light simmer. Continue simmering the sauce until it has reduced in half and slightly thickened. The sauce will turn a darker colour. You will get a thin cream sauce at this stage (~15-20mins).

If you’re planning to serve this over pasta, rice or a side dish, now is a good time to make it while you wait for the sauce to simmer.

Once the sauce has reduced, add back in the chicken breasts and continue cooking until the chicken is fully warmed, cooked and the sauce has thickened a bit more (or to your liking). The flour coating on the chicken will help thicken the sauce further. Done! Sprinkle some parsley on top for garnish.

Tip: If your chicken is already cooked but your sauce isn’t thick enough, you can remove the chicken and continue boiling down the sauce on its own or alternatively mix in a couple tablespoons of flour to thicken it (do not add the flour directly to the sauce or it will clump – add it in a small bowl and mix a small amount of sauce with the flour until you get a smooth paste, then add it to the pan and continue to mix).

Summarized Recipe:

Chicken Marsala

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 40 mins

Ingredients:

  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 2 large chicken breasts
  • 2 Tbsps olive oil
  • 2 Tbsps (30g) + 1 Tbsp (15g) butter
  • 250g white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup onion, diced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy/thickened cream
  • 3/4 tsp dry thyme (or 2 tsp fresh thyme)
  • Parsley to garnish (optional)

Directions:

  1. In a wide bowl, mix together the flour, salt, black pepper, and oregano.
  2. Butterfly the chicken breasts (see tutorial here) and pound down until they’re roughly 1.5cm thick then coat each chicken breast in the flour mixture until fully covered. Shake off any excess flour. Set aside.
    • (If you’ve got a smaller pan you can also cut them into 4 cutlets instead of 2 large ones.)
  3. In a skillet or wide pan on MED-HIGH heat, add the 2 Tbsps of olive oil and 2 Tbsps of butter and mix together until melted. Add in the chicken breasts (you can do one at a time if your pan is too small) and brown each side until lightly golden brown (3-4 mins on each side). You do not want to cook the chicken all the way through, just brown the outside. Remove the chicken from the pan onto a plate and set aside.
  4. In the same pan with the remaining butter/olive oil, add in 1 Tbsp of butter and sauté the mushrooms for 3-4 minutes until browned. Then add in the garlic and onion. Cook for another few minutes until the onion starts to turn translucent then add in the Marsala wine, chicken broth, cream, and thyme. Stir and bring the sauce to a boil, then lower the heat to MED until you get a light simmer. Continue simmering the sauce until it has reduced in half and slightly thickened. The sauce will turn a darker colour. You will get a thin cream sauce at this stage (~15-20mins).
    • If you’re planning to serve this over pasta, rice or a side dish, now is a good time to make it while you wait for the sauce to simmer.
  5. Once the sauce has reduced, add back in the chicken breasts and continue cooking until the chicken is fully warmed, cooked and the sauce has thickened a bit more (or to your liking). The flour coating on the chicken will help thicken the sauce further. Done! Sprinkle some parsley on top for garnish.
    • Tip: If your chicken is already cooked but your sauce isn’t thick enough, you can remove the chicken and continue boiling down the sauce on its own or alternatively mix in a couple tablespoons of flour to thicken it (do not add the flour directly to the sauce or it will clump – add it in a small bowl and mix a small amount of sauce with the flour until you get a smooth paste, then add it to the pan and continue to mix).