World Cup slash Bacon Day

Unlike the rest of the world, I am pretty indifferent about the World Cup. But that does not mean, that I won't be interested in spending some quality time with two inspiring friends - Karen and Rebecca. I worked with them previously at a commercial real estate firm in downtown San Francisco. In the last year, these two have launched their own business Red Plume Marketing. You go girls!

Like all other catch-up sessions, I bake. I have been dying to try Gourmet's Peanut Butter Bacon Cookies via Joy the Baker, and now I had the perfect excuse.



This recipe yields about 15 cookies

Ingredients:
- 1 cup all-natural chunky or smooth peanut butter
- 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
- 1 egg
- 1 teaspoon baking soda
- about 6 slices of bacon, cooked, cooled and diced

1) In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
2) Preheat over to 350 degrees F
3) In a mixer combine peanut butter and sugars until well combined, about 2 minutes
4) Add egg and baking soda and mix for another 2 minutes (I added a tspn of vanilla)
5) Fold in cooked bacon
6) Roll into large walnut sized balls and create a cris-cross pattern with a fork (or roll in granulated sugar before making the cris-cross pattern)
7) Bake for 10 minutes, until lightly browned
8) Cool on a baking sheet for five minutes

Bacon must have been on everyone's minds that day. There were bacon crisps and maple glazed bacon apple doughnuts from Dynamo (but we ate them all before I could take a picture). As for the game, it was a draw 1-1. Sorry Rebecca..

MOS Burger

Before coming out here, I kept hearing about MOS Burger, but never in the context of YOU HAVE TO TRY IT. It wasn't until I found out they served a peanut butter breakfast sandwich with lettuce, egg, and sliced ham, did they jump on the to-do list.

They stop serving breakfast after 10:30 am. The clock said 9:45, perfect. I walked in, asked to see a menu and they handed me a laminated sheet with pictures and descriptions in english. #7 Found it. I pointed. The woman replied, "Mei you". I officially had my first Mandarin lesson. I frowned, hopped on my bike and headed for another Mos Burger down the street.

Score! I forked over the cash and popped a squat on the nearest bench. I unwrapped and examined the sandwich. I wasn't sure of what to expect, but I was excited. How could you possibly go wrong with peanut butter?



MMMmm.. Mos Burger PB breakfast sandwiches. Not too sweet, salty, gooey or crunchy. I can't wait to share this combination with the rest of the world. No wonder their motto is "Making people happy through food."



Check out their Main Menu

Flourless Peanut Butter Cookies

Flour is an essential ingredient when baking. It provides structure, texture and flavor. With that said, these cookies are creamy and melt-in-your-mouth.

This recipe is 100% kid friendly. Enjoy!



Adapted from The Gourmet Cookbook (from Joy the Baker)

1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda

1) Preheat oven to 350 degrees F.
2) Grease a baking sheet with butter and set aside.
3) In a mixer combine peanut butter and sugars until well combined, about 2 minutes.
4) Add egg and baking soda and mix for another 2 minutes.
5) Roll into walnut sized balls and create a cris-cross pattern with a fork.
*If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned.
6) Cool on a baking sheet for two minutes, then transfer to cooling rack

Another Oatmeal Cookie

With leftover rolled oats lying around my kitchen, I decide to make peanut butter oatmeal cookies. YAY! This recipe makes about 40 cookies ...

Ingredients:
1 cup unsalted butter at room temperature
1/2 cup packed golden brown sugar
1/2 cup packed dark brown sugar
3/4 cup white sugar
1 cup creamy peanut butter
2 eggs
1 1/2 cups unbleached flour
2 teaspoons baking soda
1 teaspoon salt
2 cups Bob's Red Mill 5 Grain (with flaxseed) rolled oats

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut each stick of butter into 8 pieces and cream with an electric mixer.
3. Add brown sugar, white sugar, and peanut butter until smooth.
4. Beat in the eggs one at a time until well blended.
5. In a separate bowl sift flour, baking soda, and salt. Stir into the creamed mixture.
6. Mix in oats until just combined.
7. Drop by teaspoonfuls onto ungreased cookie sheets.
8. Refrigerate batter between baking sheets.
9. Bake for 10 to 12 minutes in the preheated oven, or until just light brown.
10. Cool and serve.
11. Store in an airtight container