Skip to content

Posts tagged ‘Alabama Chanin’

An Alabama Autumn

Here, my friends.  Have 4 minutes of fall in Alabama.


This time of year, I like to eat brussels sprouts.  And peanut butter cookies.  Here are two of my favorite recipes for them.

Brussels Sprouts with White Beans and Pecorino {Download & Print Recipe}

from Bon Appétit, halved and in my own words


4 Tbsp. olive oil, divided

1/2 lb. (8 oz.) brussels sprouts, cut in half from top to bottom

3 garlic cloves, diced

1/2 c. chicken broth

1/2 of a 15-oz. can great northern beans or cannellini beans, rinsed and drained

1 Tbsp. butter

1/2 c. coarsely grated pecorino


Heat 3 Tbsp. of the olive oil in a large, heavy skillet over high heat.  When hot, add the brussels sprouts– try to get them face down and then don’t stir them for 3 minutes or so, so that they’ll sear nicely on the cut side.  Stir them and continue to sauté them until they brown, about 3 more minutes.  Transfer to a bowl.

Add the remaining 1 Tbsp. olive oil to the skillet and the garlic, and reduce the heat to medium.  Sauté for a minute or two, stirring frequently.  Add the brussels sprouts and the broth and increase the heat to high.  Cook about 3 more minutes, or until the brussels sprouts are just a little tender.  Add the beans and the butter and stir for about 1 minute, until the butter melts and the broth reduces and thickens slightly into a glaze.  Season with salt and pepper and add the cheese.  Stir until the cheese is melted, and then serve.


Peanut Butter Chocolate Chip Cookies {Download & Print Recipe}

Adapted from The Best of Betty Crocker, 2009 edition, and inspired by Shannon’s deep dish chocolate chip cookies at A Periodic Table.


1 c. packed brown sugar

1/2 c. smooth peanut butter

1/2 c. butter, softened

1 egg

1 tsp. vanilla

1 1/4 c. flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 c. peanut butter chips + semisweet chocolate chips (I used about 1/3 c. peanut butter chips and 2/3 c. chocolate chips)


Beat the brown sugar, peanut butter, butter and egg with an electric mixer on medium speed until creamy.  Add the vanilla.  In another bowl, combine the flour, baking soda, baking powder and salt.  Reduce the speed to low and beat in the flour mixture until it’s evenly combined.  Turn off the mixer and stir in the peanut butter chips and chocolate chips.

Refrigerate the dough for at least 15 minutes.

Preheat the oven to 375 degrees.  Shape the dough into 1″ to 1 1/2″ balls.  Drop each ball (do not flatten) into an ungreased mini-muffin tin (for a deep-dish-type cookie) or onto a baking sheet (for a normal cookie).  Bake for 7-9 minutes or until light brown.  Cool for a few minutes and then remove to a cooling rack.


This morning,Thunder and Seymour met up in the yard to inspect a stick, and to strategize an approach to eating it.

Then they went about their mutually-agreed-upon tasks. . .