Household Mag.

Between Two Kitchens #4

Food + DrinkHailey AndresenComment

So at the moment I'm childless and have a little extra time so I figured I would give those of you who are new to the blog a little back story to what and who between two kitchens is all about. My dear friend Leah (who is the best baker I know by the way), and I used to get together and bake and cook when I lived in Phoenix all the time. She has been my go to baker when I'm coming up with new recipes, and while we've done an excellent job at keeping in touch despite our distance, we really missed cooking together. So we decided to start #betweentwokitchens where we cook or bake together long distance. We do this once a week and share the photos and recipes via instagram, and guys, it has been such a fun project for us. We each challenge one another in different ways and it still nurtures that park of our friendship which is incredible. This is our fourth month and I don't want to speak for Leah, but I really really love doing it! Here are this month's recipes. Don't forget to follow along with @punch.pastry for live #betweentwokitchens posts and for all of her other wonderful food photos and recipes! 

Peanut butter sandwich cookies

Cookie Ingredients:

  • 1/2 c butter, room temperature
  • 1/2 c sugar
  • 2/3 c brown sugar
  • 1 egg
  • 1 t vanilla
  • 1/2 c peanut butter
  • 1 1/2 c flour
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/4 salt
  • 1/3 c sugar, for rolling

Filling Ingredients:

  • 3/4 c peanut butter
  • 3 T butter
  • 2/3 c powdered sugar
  • Pinch of salt

Instructions:

  • Cream butter and sugars until smooth.
  • Add the egg and mix on high for about 1 minute.
  • Scrape the bowl and add vanilla and peanut butter until combined.
  • In a separate bowl, combine the dry ingredients and add to the wet mixture. Mix until incorporated. Cover and chill for at least 2 hours.
  • Once they have chilled, roll into 1 inch size balls. Roll in sugar if you'd like and then use a fork and make a cross cross.
  • Bake at 350 for 10-12 minutes.
  • Leave on baking sheet for 5 more minutes before transferring to cooling rack.
  • For the filling mix all ingredients until smooth and combined. To sandwich the cookies, place a spoonful of filling on one cookie and place another on top! 

Blueberry peach galette
 

Pie dough ingredients: 

  • 1 cup flour
  • 3/4 stick cold cubed butter
  • 1/4 c ice cold water

Filling ingredients: 

  • 2-3 peaches
  • 1 c blueberries
  • 1/4 c sugar
  • 1 t cornstarch
  • 1/4 t salt
  • 1/4 t cinnamon

Pie dough instructions: 

  • Mix flour & butter until butter is pea sized.
  • Add cold water all at once. Mix until incorporated, may need more water if too crumbly.
  • Wrap and refrigerate for an hour or up to 3 days.

Filling instructions:

  • Thinly slice peaches.
  • Mix all ingredients together.
  • Roll out your pie dough.
  • Egg wash your dough, lay peaches out in whatever pattern you'd like. Sprinkle blueberries on top.
  • Fold edges over brush exposed edges with egg wash and sprinkle with sugar in the raw.
  • Bake at 350 for about an hour or until bubbling.

Chili

Ingredients:

  • 1 pound ground beef
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can yellow corn
  • 15oz can of tomato sauce
  • 32oz beef broth
  • 3 cloves of garlic
  • 1 yellow onion
  • 1 green bell pepper
  • 1 jalapeño
  • 3 tablespoons olive oil
  • 20oz. Fresh grape tomatoes
  • 1/4 cup dried parsley
  • 1 tsp oregano
  • 3 tbsp chili powder
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • 1 tsp sugar
  • 2 tsp cumin
  • Shredded cheddar
  • Sour cream

Instructions:

  • Cook your ground beef in a large skillet, drain and place in a bowl. No need to clean the skillet - you can use it for your veggies.
  • Over medium to high heat sauté your fresh veggies in pressed garlic & olive oil (onion, bell pepper, jalapeño & grape tomatoes).
  • Add in all of your spices and stir. Remove from heat when finished.
  • In a large pot combine all of your ingredients with the exception of the cheese. Cook over high heat until boiling. Reduce to medium heat and let cook for an hour or two.
  • Top with shredded cheddar cheese & sour scream if you wish!

Cheddar green onion serrano pepper cornbread

Ingredients: 

  • 1 stick butter, melted
  • 1 1/2 c cornmeal
  • 1 c flour
  • 6 T sugar
  • 1 1/2 t baking powder
  • 1 t salt
  • 1/2 t baking soda
  • 1 c buttermilk
  • 3 eggs
  • 1 1/4 c shredded cheddar
  • 1/4 c green onion
  • 1/4 c serrano peppers *I left these out so Owen could enjoy it as well! 

Instructions:

  • Sift dry ingredients together, set aside.
  • Mix melted butter, eggs and buttermilk.
  • Add to the dry mixture and mix until just incorporated, be sure not to over mix.
  • Stir in cheddar, green onion, and peppers.
  • Bake at 400 for about 35 minutes or until tester comes out clean. (I cooked mine in a skillet and it only took 18 minutes!)