 Mayonnaise is a condiment I never seem to have on hand when I need it. We don’t use it often in our house, but that doesn’t mean we don’t like it. It’s just that whenever I buy it, it seems to expire before we go through it and we end up throwing out the majority. It’s not a cheap condiment, and buying a smaller jar doesn’t make sense either since a smaller container is not much less in price.
One day I decided I wanted to try making honey mustard to go with our chicken nuggets. When I was reviewing the recipe and saw that mayonnaise was on the ingredient list, I immediately cringed because I knew I didn’t have it on hand and I did not want to go to the store. Instead of giving up my quest for homemade honey mustard, I decided to look up a recipe for homemade mayo and was pleased with how surprisingly simple it was (even being an Alton Brown recipe). 
This requires a little bit of elbow grease as you whisk the ingredients into the egg yolk. Although I haven’t tried it yet, myself, you can probably use an immersion blender or stand mixer instead. Just a few staple ingredients, whisked briskly together, let set at room temperature for an hour and you have about a cup of mayo. Perfect for homemade honey mustard or homemade ranch dressing, with just enough left over that I know won’t go to waste.
(Homemade honey mustard recipe coming soon.)
- 1 egg yolk*
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 2 pinches sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup oil, safflower, corn or canola (I use canola)
Whisk together the egg yolk and dry ingredients into a small glass bowl. In a separate bowl, combine the lemon juice and vinegar, then thoroughly whisk half into the yolk mixture. While briskly whisking, slowly add the oil a few drops at a time, until the liquid seems to thicken and lighten in color. At this point you can slow down the whisking a little and increase the oil flow to a constant, thin stream. After adding half of the oil, whisk in the rest of the vinegar mixture. Continue to whisk until the rest of the oil is fully incorporated. Let set at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
Source: Alton Brown, via The Food Network
*RAW EGG WARNING
Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
1.4 http://penniesonaplatter.com/2012/01/24/homemade-mayonnaise/ Copyright Pennies on a Platter 2007
 Last fall, I was on a kick for making my own homemade condiments. Each recipe I tried was successful. Then, when our move to Mississippi was confirmed, I stopped my new-found love of do-it-yourself concoctions because I knew they would all be wasted as they wouldn’t survive a 3-day journey across the country.
Now that we’re semi-settled in, I am enthusiastically diving back into the DIY journey. This week, I will supply you with the three condiments recipes I made before the move, starting with my favorite of the three, this ranch dressing. When I made my first batch last September, I doubled the recipe and still used it all up before it went bad. I made Chicken Ranch Pizza, used it as a dip for my Oven “Fried” Pickles, and pretty much slathered it onto every other food that entered my mouth. When ranch dressing is available, it’s quite possible I abuse it. Meaning, it goes on everything. Now that I can have it homemade, without preservatives, I feel much better about this habit.  And, having it homemade is a measly 5 minutes away.
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small bunch of chives
- 1 small handful of parsley leaves
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper (white pepper, preferred)
- 1/4 to 1/2 cup buttermilk
Dump all ingredients into the blender using 1/4 cup of buttermilk. Mix for 10 seconds. Blend in more buttermilk to achieve desired consistency. Store in an airtight container for 1 week.
Source: Confections of a Foodie Bride 1.4 http://penniesonaplatter.com/2012/01/23/homemade-ranch-dressing/ Copyright Pennies on a Platter 2007
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 We have all heard it by now. Paula Deen has type 2 diabetes. So, maybe this isn’t a good recipe to follow her announcement yesterday, because it’s as sinful as any of Paula’s best dishes. But, we need our cookies and life goes on. Just resist the temptation to eat these every day…”y’all!”
If you were with me when I made these other cookies last month, you’ll remember that Ben persuaded me to title them with the word “Dangerous”. Similarly, he suggested I preface these cookies with any of the words “Ridiculous”, “Sick” or “Nasty” (all terms that mean extremely delicious, if you’re not up with some west-coast slang.) But, I had to draw the line and didn’t take his advice this time. I’m sure you will agree with me why. Anyhow, it goes to show how much we loved these cookies. I meant to save half of them for my mother-in-law when she came to visit, but somehow they disappeared before we knew it! I believe there was one left when she arrived. Oops! At least they are HUGE cookies, so one was probably plenty.
I made these using Trader Joes’ mini peanut butter cups, but you can certainly use whatever brand miniature peanut butter cups you like. You can even use the regular sized cups, because you just chop them up. Judah had a really fun time helping me “strategically” place the chopped PB cups on top of each dough ball. I really wish I would’ve snatched a photo. He was a big help!
Enjoy these chewy, chocolaty, peanut buttery, unhealthy pieces of joy! But, in moderation y’all!
*Full disclosure: I like Paula Deen and in no way am I making light of her health condition. In fact, I am saddened by it and at the same time grateful for the wake-up call. My heart goes out to her and the battle she is having with living with this condition and living with the stress of the media’s involvement.
Chocolate Peanut Butter Cup Cookies
- 6 Tablespoons unsalted butter, at room temperature
- 1/4 cup plus 2 Tablespoons creamy peanut butter (not natural)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 1 1/2 cups plus 2 Tablespoons all-purpose flour
- 8 Tablespoons Dutch-process cocoa (or a Dutch blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 cups coarsely chopped peanut butter cups, divided*
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- *Recommended: Freeze the peanut butter cups for at least 30 minutes before chopping for easier preparation.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat; set aside.
In a large mixing bowl, beat the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 1-2 minutes. Blend in the egg, vanilla and milk until smooth.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add to the wet ingredients with the mixer on low speed. Mix until just combined. Gently fold in 1 1/2 cups of the chopped peanut butter cups.
Drop large rounds of dough onto the baking sheets (about 3 Tablespoons each), spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating pans halfway through baking (from top to bottom and front to back). The cookies should be soft from the oven and will set as they cool. Be cautious to not over bake. Cool for 10 minutes on baking sheets, then transfer to wire racks to cool completely. Store at room temperature in an airtight container.
Source: Annie's Eats 1.4 http://penniesonaplatter.com/2012/01/18/chocolate-peanut-butter-cup-cookies/ Copyright Pennies on a Platter 2007
 You almost didn’t get this recipe today. All odds were counting against it because one, I never planned to post about these pretzels this week since I made them for the first time only last weekend. And, two, when I finally decided to start editing the photo for it, I realized I lost about 25 of my other (already posted) blog photos. When I discovered that, I gave up, shut my computer and went to bed.
Today is a new day, though, and I’m sitting here re-editing those lost photos so I can quickly get them back up on my blog, drinking as much water as I can to rid this cold, while glancing outside every few seconds at the beautiful falling snow. And, you know what else I’m doing? Snacking on these pretzels. I just can’t get enough of them.
Last weekend, I made these to include in a treat package I sent to Ben at our new home in Mississippi, along with some pumpkin bread and his favorite cookies. Judah and I are still in Michigan with my family until Sunday (totally itching to get down there!) So, Ben’s living the bachelor life and having to unpack . And, to prove it, here is a screen shot of his two latest Facebook statuses:
Poor guy. Unfortunately, I’m assuming the post office lost the package (grrrr!) because the tracking information website doesn’t have any updates on it since the day I sent it (Monday) even though it was guaranteed I paid for it to be delivered (2 to 3 days) by Thursday (yesterday). Ben still hasn’t received it. 
But, I’m going to rise above it and at least share the recipe with you so that maybe you can enjoy it with me. Make them for your neighbors, make them to snack on while reading, or have a batch setting out at your Super Bowl party. Your guests will be addicted, so be sure to have the recipe ready to share! I’m sure Mr. Postman is chomping on them right now, too.
Ranch-style Snack Pretzels
- 2 (1-lb) bags small twisted pretzels
- 10 ounces buttery popcorn oil
- 1 (1 oz) package ranch dip mix
- 1 Tablespoon dill weed
- 1/2 Tablespoon garlic powder
Preheat oven to 250 degrees F.
Divide the pretzels into two large roasting pans (disposable aluminum pans are great for this). Stir the oil, ranch mix, dill, and garlic powder in a small bowl until well combined. Pour evenly over the pretzels, stirring to coat. Bake for 1 hour, stirring halfway. Serve and store at room temperature.
No Bake Method: Instead of baking the oiled pretzels, leave them to soak for several hours, while occasionally stirring.
Recipe Note: This recipe makes a huge amount, but can easily be halved.
Source: Deb M. and Sue K. friend and mom of Pennies on a Platter 1.4 http://penniesonaplatter.com/2012/01/13/ranch-style-snack-pretzels/ Copyright Pennies on a Platter 2007
 My sister occasionally posts on Facebook that she is making “bumpy cakes” for breakfast. I had no idea what bumpy cakes were, but the image that always popped in my head was a chocolate cake, like this. I could not fathom why in the world she would be making that for breakfast! Was it a pregnancy crave?
Finally, when we were visiting her in Colorado this Christmas, she made me her famous bumpy cakes. They are not chocolate at all (although I think a chocolate version could be made) and they definitely are breakfast-y. Her description was that they are in between a crepe and a pancake, and develop bumps in the batter when baked. Yet, I now would add to the description that they are egg-y, and delightful. To me, they are better to serve than crepes or pancakes because you do not have to stand over the stove/griddle, cooking up a batch for everyone. Instead, you mix the ingredients and layer into a 9- x 13-inch pan then bake it. This means all portions are done at the same time and everyone can enjoy a fresh piece together! Slather on a little butter, drizzle with syrup and sprinkle with powdered sugar. A breakfast of champions, if you ask me.
- 2 tablespoons unsalted butter
- 2 cups milk
- 1 teaspoon salt
- 6 eggs
- 1 3/4 cup flour
- 3 tablespoons sugar
Optional toppings:
- Butter
- Syrup (maple, chocolate, caramel, etc.)
- Fruit
- Powdered Sugar
- Whipped Cream
Preheat oven to 375 degrees.
Melt butter in the bottom of a 9- x 13-inch pan in the oven. Mix the rest of the ingredients in a blender, food processor or mixer. Pour into the hot buttered pan and bake for 15 to 20 minutes, until high bumps appear and the top is lightly browned.
To serve, cut into individual rectangle servings. Serve immediately with optional toppings.
Recipe Note: This recipe can be cut in half and baked in a smaller pan.
Source: Angie L., sister of Pennies on a Platter 1.4 http://penniesonaplatter.com/2012/01/11/breakfast-bumpy-cakes/ Copyright Pennies on a Platter 2007
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