Fresh Mozzarella BLT with Pesto
Adapted from: Food Network
This sandwich was so fresh and delicious. The Pesto Mayo made the entire sandwich for both my husband and I. I picked up some good bakery rolls and they worked great. Next time, I would hallow out a little of the bread before making the sandwich. Also, I did put more bacon on it than what the recipe called for - and was glad I did!
- 1 4-inch piece baguette
- 2 slices low-sodium applewood-smoked bacon
- 1 1/2 teaspoons store-bought pesto
- 1 1/2 teaspoons low-fat mayonnaise
- 1 spear romaine lettuce
- 2 thick slices heirloom tomato
- 1 thick slice fresh mozzarella
- Kosher salt and freshly ground pepper
Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.
A week or so ago, I had two complete flops when it came to baking. It was bad. I don't know what the deal was but both items I made were awful. I ran across this cookie recipe, had all of the ingredients, and decided to try and "save the week". I was so glad I did!
Puffy Peanut Butter Cookies with Chocolate Chips
Adapted from: How Sweet It Is
These puffy pieces of peanut butter goodness are fantastic. Finally, a homerun! They are soft and gooey and just so good!! I was short on chocolate chips but they were still very good and I will make them again. I think they have become my new PB cookie - I'll use this recipe for Hershey Kiss Cookies too!!
makes about 18 cookies
2 cups all-purpose flour
1/2 teaspoons baking soda
8 tablespoons of salted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.
Shape the dough into a ball the size of a golf ball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!
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