Wednesday, October 22, 2014

Chewy Peanut Butter Cookies

My top 3 favorite cookies used to be French Baker's peanut butter cookie, Fibisco's peanut crunch, and Starbucks' white chocolate macadamia cookie. The thing is, there is always one reason that I also don't like in each of these cookies I mentioned. For example, Fibisco's cookie is too crunchy. It's hard to eat it alone. I would normally dip it in fresh milk to soften. On the other hand, French Baker and Starbucks are both a bit pricey. Plus, I don't like the white chocolate in Starbucks' cookie. I never like white chocolate. I wish they use only macadamia in it. Well obviously, I don't have my top 3 favorite cookies anymore that's why I said "use to be", right? What I have right now is a recipe of a chewy peanut butter cookies that I like so much. I searched the world wide web, collecting the necessary ingredients, gathering some tips, in order to create this recipe. I've been using this for how many times already before posting it here. Hubby likes it so I am confident that it is perfect.

Check this out. So yummy and chewy.

Not too sweet and just right in the palate.

I could eat this everyday for breakfast or midnight snack.


1/2 cup melted butter
1 cup packed brown sugar
1/3 cup creamy peanut butter
1 tsp vanilla
1 egg
1 1/4 all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt


-Beat sugar and butter until creamy.
-Add peanut butter, vanilla and egg. Mix well.
-In a separate container, combine flour, baking soda, baking powder and salt.
-Gradually add the flour mixture to the butter mixture. Mix well using hands.
-Wrap the dough in plastic and refrigerate for at least 1 hour.
-Divide the dough and form into 1 and a half inch balls.
-Flatten each balls using fork in a crisscross pattern in a lined baking tin.
-Bake until golden brown.

Yield: Makes about 32 cookies in regular size.

I don't have peanuts in my pantry these days, but planning to buy on my next trip to the grocery. In case you like your cookies a bit chunky, you can always add about 1/2 cup of roasted peanuts in it. Cheers!

Friday, October 17, 2014

Blue Floral Dress

I had this blue floral fabric in my stash of leftover and unused sewing materials waiting in my closet. When I bought my Brother JS-1410, I knew I will be creating something cute out of it, either a dress or a skirt for one of my daughters. Finally, I was able to squeeze a little time between cooking, breastfeeding, and other household chores and finished this summer dress for Suna. Actually, I shared an image of this dress in my IG account HERE. If you look at it closely, you'll notice the imperfections at the shoulder area and its arm hole. I corrected my mistake by reducing the length and adding snap fasteners on the right shoulder.

She's pretty and comfy in her new dress made by Mama.

Here's the view of the back with a ribbon.

I'm happy that I was able to use this fabric and found a remedy to negative result of my experimentation. Hahaha. I don't have proper training when it comes to dressmaking. I know I need more practice and orientation in pattern-making, cutting, and sewing. As for the design, I have a queue of ideas like I'm planning to sew a Halloween costume, a lace dress, party dress, etc.

Saturday, October 11, 2014

Improved Spinach and Feta Cheese Börek Recipe

There is a high demand on spinach and cheese börek in my lovely household since the first time I posted the recipe HERE. Although I made a lot of potato börek before, the one with spinach is absolutely a new addition in my list of favorite Turkish recipes. Hubby would suggest börek either for breakfast, lunch, or dinner almost every time I ask him for help with the weekly menu. By the way, I improved my recipe a bit by adding more ingredients.

The top part is definitely crisp.

See that yummy cheesy goodness.

Husband just confessed that he likes my cooking better than MIL. Shhhh! Seni seviyorum annecim!! :)

1 cup feta cheese, crumbled
2 cups chopped spinach
1 onions, chopped
1/2 cup yogurt
2 eggs, beaten
4 tbsp. olive oil
1/4 cup milk
4 pcs. filo pastry*
1/4 cup sesame seeds
salt and black pepper to taste

-Combine eggs, milk, yogurt and 3 tbp of oil. Mix well until smooth.
-Combine spinach, onion, and 1 tbsp of oil. Season with salt and black pepper.
-Coat a rectangular baking dish with oil.
-Arrange the first layer of filo pastry, brush it with the egg mixture, top it with crumbled cheese, then cover with another layer of filo.
-Repeat the same process, following the cheese-spinach-cheese layering order.
-Brush the remaining egg mixture on the last layer and then sprinkle with sesame seeds.
-Slice the pastry into desired size before baking in the oven for 25 minutes.

Yield: Good for 4 servings.

*I used lumpia wrappers as alternative.