Peanut Butter Cookies

Makes about 56 cookies

Ingredients:

• 1 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup granulated sugar (white sugar)
• 1 cup packed brown sugar or 1/2 cup honey
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour

Directions:

1. In a large bowl, beat together peanut butter, butter, and shortening with an electric mixer for about 30 seconds.
2. Add sugars, baking soda, and baking powder and beat until combined, scraping down the sides of the bowl regularly.
3. Beat in eggs and vanilla until combined.
4. Beat in as much flour as you can and then stir in the rest until fully combined.
5. Cover and chill for an hour or until the dough becomes easy to work with.
6. Preheat your oven to 375°F
7. Shape dough into 1 1/4-inch balls and roll to coat with additional granulated sugar.
8. Place 2 inches apart on ungreased cookie sheets.
9. Flatten with the tines of a fork
10. Bake for 7 to 9 minutes or until the bottoms turn light brown
11. Let cool on the cookie sheet for a minute before transferring them to a cooling rack.

Fettuccine Alfredo

Ingredients

• 250g Fresh Fettuccine (200g of dry)
• 60g Butter
• 350mL 35% Cream
• 60g Grated Parmesan Cheese
• Salt and White Pepper to taste

Directions

1. In a medium pot with heavily salted water, boil the pasta to al dente (slightly undercooked) and drain.
2. In a saute pan, on medium/high heat, combine the butter, cream and cheese. Add salt and pepper. Bring to a boil while stirring every once in a while to keep it from scorching. Reduce heat.
3. Add pasta to the sauce and boil until the sauce is thick and the pasta is fully cooked. Adjust seasoning before serving.

Note: I like to finish with a little bit of lemon juice once removed from the heat.

Legend has it, this amazing dessert was created by mistake! The story goes, a caterer was getting impatient in serving the final course and they took the cakes out of the oven too soon, leaving the centre as this molten chocolate, and the outside as a rich cake.

Sam’s Chocolate Lave Cakes (Gluten-Free!)

Ingredients

• 8oz bittersweet chocolate
• 6Tbsp butter
• 1/4cup cocoa
• 4 egg whites
• 4TBsp brown sugar

Steps

1. Preheat your oven to 400ºF, grease muffin pan and set aside(I like using a Texas muffin pan!)
2. Melt bittersweet chocolate and butter in a double boil* stirring throughout, once fully melted and combined, carefully remove the bowl from heat
3. Sift in cocoa powder and whisk until combined
4. In a separate bowl, beat egg whites until they take on the consistency of merengue
5. Add sugar to eggs and beat until smooth
6. Fold 1/3 of whipped eggs into the melted chocolate with a spatula, fold in the other 2/3 of eggs until fully combined
7. Fill muffin cups 2/3 full
8. baked 7-8 minutes, centres will be runny, let stand for about 5 minutes before taking out of pan

*saucepot of simmering water with a bowl overtop, take care the bowl is not touching the water