Chocolate filled peanut-butter cookies

These are for people that love peanut-butter and chocolate.  A rich, crunchy cookie good with a cup of coffee or an ice cold glass of milk.

Oven:350°
Cook time: 15-20 minutes
Yield:Approx. 2 dozen

1 cup butter, softened                                                                           
1 cup granulated sugar                                                                                  
1 cup brown sugar                                                                                         
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt

1 cup chocolate chips

Thoroughly cream shortening, sugars, eggs and vanilla.  Stir in peanut butter.  Sift dry ingredients; stir into creamed mixture.

When the cookie dough is ready...

Place the chocolate chips in a zip-lock bag and zap them in the microwave over a few seconds to melt.  Do not over heat.  Cut off a bottom corner.

In a cupcake pan place paper liners.  Drop a heaping teaspoon of the peanut butter mixture into a paper lined mold and press so a bit goes up the sides creating a small cup, then add a daub of melted chocolate.  Top with a heaping teaspoon of peanut butter mixture that you've flatten into a disk, press the edges to seal in the chocolate.  Place in the heated oven for about 15 minutes.

When the cookies are golden brown remove from the oven and cool.  When cool they easily release from the paper liners.  Add a daub of chocolate.

This will make about 24 cookies.

Cauliflower Soup

I had seen a recipe for Cauliflower soup nearly 6 months ago and wanted to try it.  I finally had the chance.  I love the richness of it.

Cauliflower Soup

1 head fresh cauliflower, broken into pieces
1 small white onion, chopped
1 tablespoons butter
1 tablespoon olive oil
2 cups Cheddar Cheese, grated
1 cup milk, to thin
1/2 cup water
Salt to taste

Place the olive oil and butter in a heavy bottom pan, add the chopped onions, saute until translucent.  Add the cauliflower pieces and the 1/2 cup water, turn the flame as low as possible.  Cook until the cauliflower is soft and easily mashed with a fork.  When the cauliflower is cooked add the cheese, stirring until the cheese is melted. 

Place the cauliflower and cheese mixture in a blender, cover it well and blend until smooth, adding milk as needed to thin.  Taste for salt.  This should take just a few seconds and not cool the soup off too much.

Serve.