Old-Fashioned chunky peanut butter cookies with chocolate chips..
Peanut Butter Chocolate Chip Cookies
Makes about 2 dozen (adapted from a recipe by Bon Appétit)
1 1/2 cups organic wheat flour (can use soaked or sprouted flour)
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
1/2 cup cultured butter, room temperature
2/3 cup organic chunky peanut butter
1 teaspoon vanilla bean paste
1/2 cup rapadura
1 large pastured egg
1/2 cup organic grain-sweetened chocolate chips
Mix flour, baking powder and salt together in a bowl. In a separate bowl, beat together butter, peanut butter and vanilla until smooth. Mix in sugar and half of the dry mixture. Mix in egg and the other half of the dry mixture.
Roll dough into 1-inch balls and arrange 2 inches apart on a parchment paper-lined baking sheet. Flatten each cookie with the back of a fork, forming a crosshatch pattern. Bake at 350 degrees until dry on top and golden brown on the bottom, about 12 minutes.
3 oz unsalted cultured butter, melted
3 oz papelón (rapadura)
1 oz piloncillo oscuro (dark, unrefined Mexican sugar), shaved
1 1/2 oz raw cacao beans, skinned and ground
1/2 teaspoon ground canella (wild cinnamon)
5 oz unsweetened dark chocolate chips
1 1/2 teaspoons pure vanilla bean paste
1 pastured egg (at room temperature)
6 oz unbleached organic all-purpose flour
2 oz sprouted organic wheat flour (adds structure and a slight nutty taste)
1/2 teaspoon plus 1 pinch aluminum-free baking soda
1/2 teaspoon fine sea salt
Slowly melt the butter in the top of a double boiler. Remove from heat, stir in the papelón and let stand 10 minutes to dissolve and cool. With an electric mixer, whip the butter and papelón together until a smooth, butterscotch-color paste is formed. Add the vanilla bean paste and egg and stir to combine.
Mix together the piloncillo, ground cacao, canella, flour, baking soda and salt. Add the flour mixture to the butter mixture a little at a time until combined (the resulting dough will be thinner than regular chocolate chip cookie dough). Cover and chill until firm, about 1 hour.
Pinch off silver dollar-sized pieces of dough (there is no need to roll or flatten the cookies) and place on a parchment paper-lined baking sheet. Bake in a 350 degree oven until slightly dark around the edges and light golden brown on top, about 10-11 minutes.
These cookies are of course best when only minutes from the oven, but may be kept up to 2 days in an airtight container.
Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..
Blackberry Mascarpone Pancakes
For the Mascarpone
1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar
Put the cream into the top of a double boiler set over shimmering (not boiling) water. Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer. Immediately remove from heat and allow to cool to room temperature, stirring occasionally. Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours. Use within 2 days.
For the Soaked Flour
6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)
Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.
For the Pancake Batter (informed by a ratio by Michael Ruhlman)
6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large
Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients. Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients. Thin with buttermilk until thick but pour-able.
Heat a comal or cast iron skillet over a little less than medium heat. Grease lightly with butter, then place small clusters of blackberries around the pan. Let the berries sizzle a bit, then ladle the batter over the top. Cook until golden brown, turning once. Serve hot from the pan with a dollop of maple butter.