Veggie Dip!

I am a HUGE fan of dips, but usually like ones that are paired with something fatty. While browsing Asian recipes a few days ago, I cam across this peanut butter dip/spread on Cooking Light. I have never enjoyed eating raw vegetables (outside of a salad) so much! I brought it to a family gathering before Christmas and it was a big hit! It is so tasty, good for you, and easy to make. I will certainly be making this one again and again!

I served mine as a veggie dip with carrots, red peppers, and celery. I also tried it as a sandwich. I used what I had in my fridge: carrots, cucumbers, cabbage, and onion. It was delicious, but next time I would try it with a bread that is toasted or not as soft.

1/2 cup natural-style peanut butter (such as Smucker's)
1/3 cup reduced-fat firm silken tofu
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days.

Yield: 1 cup (serving size: 2 tablespoons)

NUTRITION PER SERVING
CALORIES 122(57% from fat); FAT 7.7g (sat 1.5g,mono 3.8g,poly 2.5g); PROTEIN 5.4g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 131mg; FIBER 0.5g; IRON 0.4mg; CARBOHYDRATE 7.4g


Asian Peanut Butter Dip

New Favorite!

Over the holidays I tried a new cookie recipe that I have fallen in love with! I got the idea to make espresso chocolate chip cookies. I found a recipe on FoodNetwork.com that turned out amazing. They are not like typical chocolate chip cookies. You cannot taste the espresso at all, which was surprising (I added extra). But the outside was similar to a meringue shell, and the inside was soft. They also did not spread out weird like other recipes I have tried. Here they are:

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Preheat oven to 300 degrees F.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

I love her.

One of the GREAT things about the holidays is the cooking specials. For me, the big baking contests on Food Network are one of the most exciting things on the planet! This woman is amazing, Bronwen Weber. She can make anything.

http://www.bronwenweber.blogspot.com/

Why do this?

I am furnishing an apartment (not just a room) for the first time and am incredibly excited about it. I have put a lot of time and effort into it. My main goal is for my apartment to look special. I don't want it to look like I walked into Rooms To Go pointed at a "room" and said give me all of that.
I have been addicted to dessert/baking blogs for quite some time now and would love to combine all of my interests to one place!

Hi.

Welcome to my Hearts and Crafts blog! I live in Jacksonville Beach, Florida. I a computer programmer working in the sports industry. I love cooking, baking, and crafts. I volunteer as much as I can. Martha Stewart is my hero. I like to find inspiration from odd things. I have a lot of ideas and am excited to share them.