Syd Eats
I try new celebrity recipes each week!
Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned whole rolled oats
- 2 and 1/2 cups semi-sweet chocolate chips, plus more for topping if desired
Instructions
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week
Next Week: Shaq's Burgers With Homemade Jalapeño Pimiento Cheese
Ingredients:
Jalapeño Pimiento Cheese
1 cup shredded Monterey Jack cheese
½ cup canned pickled jalapeños, drained and chopped
¼ cup plain cream cheese, at room temperature
¼ cup mayonnaise
1 tsp hot sauce (such as Tabasco or Crystal)
1 tsp Worcestershire sauce
½ tsp kosher salt
½ tsp freshly ground black pepper
Burgers
2 lb 80/20 ground beef
1 Tbsp kosher salt
2 tsp freshly ground black pepper
6 sesame-seed burger buns, split
2 vine-ripened tomatoes, sliced (optional)
6 lettuce leaves (optional)
Recipe
Jalapeño Pimiento Cheese
- In a medium bowl, thoroughly mix all ingredients. Cover; refrigerate until ready to use.
Burgers
- Set a large cast-iron skillet over high heat, or preheat an electric griddle to 450°F.
- Divide beef into 6 equal balls; season with salt and pepper. Working in batches, if needed, to avoid overcrowding pan, place beef balls in pan. Firmly press down with a spatula until patties are about ½ inch thick. Cook 4 minutes undisturbed, then flip and top each burger with about ¼ cup Jalapeño Pimiento Cheese. Cover; cook 2–3 minutes or until cheese has melted. (Cooked patties can be refrigerated, untopped, in a sealed container up to 3 days; reheat in a 300°F oven 14 minutes or until hot, adding Jalapeño Pimiento Cheese during the last few minutes.)
- Serve burgers on buns with tomatoes and lettuce, if desired.
Benny Blanco's Baklava
3 cups toasted walnut halves
1 cup pistachios, shelled and roasted, plus 1/4 cup finely ground
2 teaspoons ground cinnamon
1 3/4 cups sugar
pinch of salt
1 lemon, zested
1 teaspoon vanilla extract
1/2 cup honey
3 sticks unsalted butter, melted and cooled
28 sheets phyllo dough
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Selena + Chef's Cinnamon Sugar Dusted Bunuelos
Ingredients:
6 - 8 inch flour tortillas
1/2 cup sugar
1 teaspoon ground cinnamon
vegetable or avocado oil
assorted fresh berries (strawberries, blackberries, raspberries)
vanilla ice cream
cajeta (goat's milk caramel sauce)
cookie cutters (optional)
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Vinny Guadagnino's Keto Guido
Get Cookbook
Almond Flour Pizza with Ricotta Cheese
Guadagnino's personal favorite is the almond flour pizza with ricotta cheese.
"The pizza is ridiculous," he says. "I challenge you to eat it and then come back to me and tell me it’s not one of the tastiest things you’ve had in your life."
Pizza Crust ingredients:
1 3/4 cup shredded mozzarella cheese
3 tablespoons plain cream cheese
1 cup almond flour
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch sea salt
1 egg lightly beaten
Olive oil cooking spray
Other Ingredients (to taste):
Prosciutto
Ricotta cheese
Truffle oil
Order IngredientsSteps
To make the crust
- Preheat the oven: Set the temperature oven to broil
- Melt the cheese. Stir together the mozzarella and cream cheese in a large microwave-safe bowl and microwave on high for 1 minute. Stir the cheeses and heat them again for 30 seconds to 1 minute until they're completely melted.
- Add the dry ingredients. Stir in the almond flour, basil, oregano, and salt until everything is well mixed and set it aside to cool to room temperature, about 10 minutes.
- Finish the dough. When the mixture has cooled enough that it won't cook the egg, mix in the egg until it's well blended, then gather the dough into a ball.
- Roll the dough. Lay a piece of parchment paper on a baking sheet and spray it lightly with olive oil. Place the dough on the sheet in the center and press it down with your fingers to form a disc until it is about 1/2 inch thick.
- Broil the dough until it is golden and firm; about four minutes.
To make the pizza
- Preheat the oven to 425
- Top the pizza with prosciutto. Use a small ice cream scoop to evenly distribute about 6 scoops of ricotta cheese on top of the crust. The cheese will spread when melted. Drizzle with truffle oil.
- Bake the pizza until ricotta is melted, about 5 to 7 minutes.