Noodle (Pasta) Salad with Ginger Peanut Dressing Recipe

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Lots of raw, fresh vegetables along with a smooth, creamy dressing and of course noodles is what makes this salad sumptuous and a meal in itself. This is one of the recipes I bookmarked when I was subscribed to Vegetarian Times magazine while in US. I love those stash of old magazines so much that I got them along with me back to India. Every now and then, I flip through them for inspiration on what to try out and today's recipe is a result of one such browsings!

Enjoy..

{Simple and Easy Baking} Peanut Butter Cookies

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I think am one of the very few out there who conveniently despised the taste of peanut butter all of childhood. My ex-roomie always had a super big jar of peanut butter from Costco during my graduation days right on the top of our fridge and I never, ever was even tempted to have some. Such was the dislike.

Fast forward..few days ago..when I was hunting down the aisles for a particular brand of jam, I literally stopped on my heels when a bottle of peanut butter just tumbled down into my shopping cart. I dutifully was about to put it back, that's when my sister asked - Why do you hate it? I didn't have an answer for her. That's when I decided to give this a try. Not as a the very popular peanut butter and jelly sandwich, am not yet ready for that. As a soft, chewy cookie may be? That's today's recipe - Peanut Butter Cookies.

Enjoy!

{Recipe} Peanut Butter Cookies

Adapted from Saveur
Makes about 2 dozen cookies

Ingredients:

1.5 cups maida/all purpose flour
1 tsp baking powder
1/2 tsp salt (avoid if using salted butter)
1 cup sugar
6 tbsp unsalted butter, softened
1 eggs
1/2 cup peanut butter
1 tsp vanilla extract

Preparation:

1. Heat oven to 350 F or 180 C. Sift together flour, baking powder and salt in a bowl.  Set aside. Beat butter and sugar together in a bowl with a hand mixer until pale and fluffy, about 3-5 minutes. Add egg, beating well after each, until smooth. Add peanut butter and vanilla. Beat until smooth.

....peanut butter...

...vanilla essence...

 2. Add flour mixture beat until combined using a spatula.

3. Using a tablespoon, portion out dough and roll into balls; place 2″ apart on parchment paper, lined on a baking sheet. Using a fork, press tines over balls in a crosshatch pattern to flatten.

4. Bake, rotating baking sheets halfway through cooking, until golden brown, about 12-13 minutes.

Serve with some chai or just plain milk. Store the remaining in an air tight container. 

..You want one?..

I especially enjoyed these with a glass of cold milk on a hot summer day!

This is Recipe 27 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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