Le Creuset Pairings Contest – Would you Vote for me on Pinterest?Before I get to the recipe, I’d like to share with you the little project I’ve been alluding to the last few posts. The Le Creuset company invited me to participate in their pairings contest. The campaign brings together Marseille, the latest color for their enameled cast iron line of cookware and their new stainless steel product line. The 14 contestants were asked to photograph the Le Creuset products (my submission above), bringing them together like some of the more classic pairings in the kitchen that we’re all familiar with (bacon and eggs, meat and potatoes, etc). With Marseille being the new color, I decided to create a theme celebrating its namesake French city that sits on the Mediterranean coast. With a bistro setting in mind I opted for a classic pairing that is often seen in seaside menus: mussels and fries. It may sound silly but I already feel like a winner for being asked to participate in this contest. However, if I really do win, I get to give away an identical cookware set to one of my readers! I would love for one of you to be able to win the dutch oven and stainless steel pans here. Update: Contest is closed. Thanks so much for your votes!!! This is a Pinterest-based contest and will run for a month. All you would have to do is “like” the original pin of my photo on Pinterest. Please click on this link to “like” my picture or http://pinterest.com/pin/59039445085304640/ That’s it! Yes, the competition is tough so I would appreciate your support so much! Thank you! (If you visit Le Creuset’s Pairings site, you can also be eligible to win one of their weekly prizes. Check it out here.) Oh, and I will have a giveaway for you on Thursday–stay tuned for that, too!
Peanut Butter Nutella Cookies
The addition of Nutella enhances the peanut butter richness of this chewy cookie. Really, it's the best of both worlds. Makes 20 cookies.
Author: Lemons and Anchovies
Recipe type: Dessert
- ½ cup unsalted butter, melted
- ¼ cup firmly-packed dark brown sugar
- ¾ cup (scant) granulated sugar
- ¾ cup creamy peanut butter (I use Adam's Organic Creamy PB)
- ½ cup Nutella
- 1 large egg
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Using an electric mixer on medium speed, beat the melted butter, sugars, peanut butter, Nutella, egg and vanilla extract in a large bowl until well blended.
- Sift the rest of the dry ingredients in another bowl and carefully add to the wet mixture. Mix on low speed just until combined. Cover and refrigerate until firm, about 1½ - 2 hours.
- Preheat your oven to 350 degrees F (see my notes about oven temps below). Grease two baking sheets or line each one with Silpat. With damp hands, shape the dough into roughly two-inch balls then flatten them on your palm slightly (like you would a hamburger patty). I used an ice cream scoop to make measuring easier. The dough will seem dry and crumbly right out of the refrigerator but the heat of your hands will make it easier to form the balls. Squeeze and roll around your palms to bring the ball together before flattening.
- Place the disks two inches apart on the baking sheets (you can lightly press the dough with the tines of a fork but these cookies do puff up nicely and are not as obvious when baked) and bake for 12-15 minutes. I would err on the earlier side with these cookies. When you pull them out of the oven they will seem too soft. Use a spatula to transfer them to a wire rack. Cool to room temperature before serving.
I use the convection feature of my oven and over the years I have found that this reduces my bake time by roughly 25% and allows me to reduce the temperature by about 25 degrees. With this method, I baked my cookies at 325 degrees F and pulled them out of the oven at the 11 minute mark.