Thick, Soft Sugar Cookies

These sugar cookies are soft and cake-like.  Not your typical sugar cookie, but very good! Thank you Peppermint Plum for the amazing variation!

Thick, Soft Sugar Cookies

1 C. butter
2 C. sugar
2 eggs
1 Tbsp. vanilla
1 C. sour cream
1 tsp. salt
2 tsp. baking soda
5 1/2 C. flour

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.

Roll out on a floured surface to about 1/4 to 1/3 inch thick. 

Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets--or use Silpat mats. Bake at 375 degrees F for 7-8 minutes. 

THEY WILL NOT LOOK DONE! They should still be very pale and have no browning anywhere.  If you have a golden brown color along the edges then you have baked them too long.

Wait about 5 minutes and then transfer carefully to a cooling rack.  If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper.

Once they are completely cool, they are ready to be frosted.

Buttercream Frosting

1/2 C. butter, softened
4 C. powdered sugar
1 Tbsp. vanilla extract
1/4-1/3 C. milk

In a mixing bowl, cream butter.  Beat in sugar and vanilla until crumbly.  Gradually add milk until frosting reaches desired consistency.  Add desired food coloring.

Buttermilk Banana Bread

Oh man! I love a good banana bread! This did not disappoint!  Thanks Shelley from House of Smiths!

Buttermilk Banana Bread

Combine and set aside:

3 C. flour
1 1/2 C. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt

in a separate bowl, mix together:

3 eggs
3/4 C. butter (I used salted)
1 1/2 C. buttermilk (I used just under 1 1/2 C. milk + 1 1/2 Tbsp. Lemon juice)
4 large mashed bananas

Directions:

Combine both dry and wet ingredients.  Mix well. Bake at 350 degrees F for 30-35 minutes.  Results are best if made in small greased loaf pans (DO NOT USE REGULAR LOAF PANS IF POSSIBLE).

Yields about 6-7 small loaves.

Chicken with Coconut-Lime Peanut Sauce

I made this for dinner tonight, and it turned out great! It was also very easy to throw together.  Thank you Marla Meridith and Tasty Kitchen for the recipe!

Ingredients

FOR THE SAUCE:

• ½ cups Natural Peanut Butter (I Used Crunchy)
• ½ cups Light Coconut Milk
• 1 Tablespoon Thai Red Curry Paste
• 1 Tablespoon Lime Juice
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Fish Sauce
• 2 teaspoons Toasted Sesame Oil
• Honey to taste (about 1 Tbsp.)
• 1 pinch Black Pepper
• 1 pinch Cayenne Pepper
• 1 pinch Cinnamon

FOR THE CHICKEN:

• 1 teaspoon Coconut Oil
• ½ cups Diced Onion (Optional: I left this out)
• 3 cloves Garlic Chopped
• 2 pounds Chicken Breast Cut Into 1 Inch Cubes
• 1 cup Chopped Asparagus Spears (1 Inch Pieces)

Preparation Instructions

Note: You can adjust all the peanut sauce ingredients according to taste. If you like sweet, go sweeter, spicier, etc. All is good!
Optional garnishes: cilantro, toasted peanuts, green onion, unsweetened toasted coconut flakes.
Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener and seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time.
Serve with spicy Sriracha sauce and garnishes mentioned above.