Poco-Cocoa

I make these cookies a lot at the bed and breakfast, and everyone always loves them…especially Chris, one of the owners. If I’m baking these cookies, I can usually be guaranteed that he’ll swipe one for his breakfast.

I like making them because they’re really easy…you don’t have to measure out flour or haul out the mixer. They’re super-peanut-buttery, and the addition of salted peanuts makes for a really interesting crunch. The dough can be refrigerated for later, and I think we’ve even frozen it before. It’s amazing how sometimes the simplest recipes turn out to be the best.

Flourless Peanut-Chocolate Cookies

• 2 cups creamy peanut butter
• 1 1/2 cups sugar
• 2 large eggs, lightly beaten
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup roasted salted peanuts

Preheat oven to 325°F.

In a large bowl, stir together peanut butter, sugar, eggs, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.

With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls, then flatten into thick disks. Place 2 inches apart on baking sheet. Bake for 6 minutes, then rotate the cookie sheet (front to back). Bake for 5 to 6 minutes more, until cookies are just golden and puffed. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Makes about 4 dozen cookies.

Source: Everyday Food magazine.

This morning I served a tomato-pepper quiche and raspberry crescent rolls at the bed and breakfast. The guests loved the raspberry rolls, and asked how I made them…I was almost embarrassed at how easy the recipe was. I had been leafing through some cookbooks that my boss had lying around, and put together this recipe this morning. Decadent? Yes. Delicious? Yes. Easy? Oh, yes.

Raspberry Crescent Rolls

• 1 can (8) crescent rolls
• 1/2 cup frozen raspberries
• 4 tablespoons (1/2 stick) butter
• 1/2 cup sugar
• 1/2 cup orange juice
• Cooking spray

Preheat oven to 375°F. Spray a 9×11-inch baking dish with cooking spray.

Unroll the crescent dough and separate into triangles. Place 4 or 5 raspberries in a row along the wide end, and roll up into a crescent shape (toward the point). Place rolls side-by-side in the baking dish.

Melt butter in a small saucepan. Add sugar and orange juice, and heat until just simmering. Pour over crescent rolls. Bake for 20 to 25 minutes, or until rolls are golden brown. Much of the liquid will be absorbed, and the rest will form a thick sauce around the rolls.

Makes 8 rolls.

Source: poco-cocoa.