Fluffernutter Sandwich Cookies

It's no secret I'm a fluffernutter fiend. <-- Make those cupcakes and you'll see why.

I lived in Spain for four months during my junior year of college.  For those who may be unfamiliar, they don't really eat peanut butter in Spain (or anywhere in Europe that I visited for that matter).  I didn't really consider this before moving or I probably would have packed about 26 jars in my luggage.  No friends, this was a lesson learned the hard way.  The funny part is, I brought my host family a gift that included Reese's Peanut Butter Cups when I arrived and my 19-year old host brother literally ate the entire bag in two days.  So I guess he didn't hate them.

After about my first month there, I discovered a little tiny store run by an expat that sold international foods, teas, and trinkets.  Lo and behold.... peanut butter.  I think it was like 8 or 9 euros a jar but obviously it was a no-brainer.  I would have asked the shop owner to procure me some marshmallow fluff, but I didn't want to push my luck.

Fluffernutter Sandwich Cookies
Makes about 10 sandwiches (20 cookies)
Cookie recipe from Bakers Royale; frosting adapted from How Sweet Eats

1 cup peanut butter (smooth or crunchy)
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract

4 tablespoons butter
1/2 cup marshmallow fluff
1 teaspoon vanilla
1 cup powdered sugar

For the cookies: place all ingredients in the bowl of a stand mixer and mix on low until combined.  Using a cookie dough scoop or a rounded tablespoon, place about a tablespoon and a half of dough onto parchment-lined baking sheet.  Use a fork to flatten the dough using a criss-cross design.  Bake for about 10-12 minutes or until they begin to turn golden brown around the edges.  Let the cookies rest on the sheets for a few minutes before transferring to cooling racks to cool completely.

For the frosting: beat the butter in the bowl of a stand mixer until creamy.  Add the fluff and beat again until combined.  Scrape the bowl to make sure everything is incorporated.  Stir in the vanilla. Finally, stir in the powdered sugar a little bit at a time and then beat until creamy.

To assemble: spread the marshmallow buttercream between two (completely cooled!) cookies to make a sandwich.  Enjoy!



Pumpkin Gnocchi with Brown Butter and Sage

Before you say it, I am not wishing these last few weeks of summer away.  I'm eating tons of fresh summer produce while it's still available, wearing the heck out of my white pants and soaking up all the sun I can.

I'm not ready to start up on the fall recipes quite yet... I just love putting pumpkin in stuff.  Soups, desserts, main dishes, everything.  And I've never been one of those people that eats pumpkin dishes only in the fall.  Especially dishes that taste restaurant quality like this one.  I mean, something magical happens when you swirl sage in brown butter until it's crispy.  It's transcendent.

Most of the ingredients are pantry items so I find myself making this quite a bit throughout the year.  It can be a quick weeknight meal for the hubs and me, but it's also fancy enough to impress company.  Do yourself a favor and go get some pumpkin just a bit early if you haven't yet.  Fall will be here soon whether we like it or not!

Pumpkin Gnocchi with Brown Butter and Sage
Serves 2
Recipe from Foodess.com

1 cup pumpkin puree
1 egg
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups flour (or a little more)
3 tablespoons butter
1/4 cup sage leaves, roughly chopped
sea salt
Parmesan cheese, grated, for serving

Boil a large pot of water.  In a medium bowl, mix pumpkin, egg, salt and nutmeg to combine.  Stir the flour into the pumpkin mixture in several additions.  If the dough is still sticky, add a bit more flour.  On a floured work surface and with floured hands, separate the dough into quarters.  Roll one of the quarters into a long rope about one inch thick on the work surface.  Using a pastry cutter or bench scraper, cut the rope into small pieces.  Repeat with the remaining dough. 

Drop the gnocchi into the boiling pot and cook until they rise to the surface, about 4-5 minutes.  While the gnocchi cooks, melt the butter in a large pan.  Add the sage leaves and swirl frequently until the butter turns golden in color.  Remove from heat.  Use a slotted spoon to transfer the cooked gnocchi onto paper towels to drain, then add to the brown butter and sage mixture and toss.  Transfer to serving dishes and sprinkle with sea salt and Parmesan cheese.  Serve immediately.

Smokey Kale Chips

I know.  I knowwwww.  S'mores cupcakes are much more tempting than kale.  I must be losing my mind.  But stay with me for a second.

Some of you might not even know what kale is.  According to the blogosphere lately, kale is superfood and everybody is eating it and it's trendy and awesome and blahblah.  Kale is really high in fiber, iron, calcium, antioxidants and it's low in calories with 0 fat. 

It is also the most polarizing vegetable on the planet.  There are people who love kale in all forms (me) and those who would rather take their last breath than even look in its direction (my husband and comedian Jim Gaffigan).  I'm not going to lie, this snack isn't for everybody... but if you are interested in getting on the kale train or you overindulged this weekend and you need to get back on track, then this recipe is a good place to start.  When these are baked in the oven they crisp up like super thin potato chips, but they satisfy a salt craving in a healthy way.  They can be seasoned in all different combinations - I've seen one that calls for Sriacha that I'm dying to try - but this is a good basic recipe.  I'm not trying to convince anybody these are better than cookies or anything, but give them a try!

Smokey Kale Chips

1 bunch kale
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
sea salt, to taste

Wash the kale thoroughly and let it dry completely.  When the kale is dry, preheat the oven to 300 degrees.  Cut the kale into 1 to 1 1/2 inch pieces and remove the stems and tough center ribs.  Place in a large bowl and toss with the olive oil and seasonings.  Spread the kale in a single layer on two cookie sheets.  Bake for 25 minutes or until crisp.