Peanut butter filled chocolate cookies

There were a lot of things I could have done that would have made these at least slightly healthier. Peanut butter filled chocolate cookies will never be healthy. And no one wants a healthy birthday present. So here they are, delicious peanut butter filled chocolate cookies.

You hand someone a cookie that looks like this:

And they find that its actually this:


These took me a little bit of time to figure out how to make them correctly. I got the original recipe from Better Homes and Gardens. I followed their recipe for the most part, but made some slight changes. The way they constructed their cookies wasn’t working so well. I mean, it was. They tasted fine. And they looked cool.

Believe it or not, those are already baked. But they look like swirls. I didn’t want swirls, I wanted it filled. So I changed the way I made them.

Side note: This recipe calls for powdered sugar. When I was a kid, my friend and I decided to make a cake for her mom’s birthday. We made a marble cake but melded it together it too much so it looked like an a light colored chocolate cake. And then we made the frosting from scratch. It called for “confectioners sugar.” We had granulated sugar. This was pre-google days. We didn’t know what the difference was… we were 8. So we made the frosting with granulated sugar. It tasted fine… but it was crunchy. hahaha. What a great birthday present… crunchy frosting over a not marbled marble cake… In the shape of a heart.

Anyway, the cookies:

Makes 32 cookies.



  • 1.5 cups all purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup butter, softened
  • 1/2 cup of granulated sugar
  • 1/2 cup of packed brown sugar
  • 1/4 cup of peanut butter
  • 1 egg
  • 1 Tbsp milk
  • 1 tsp of vanilla
Peanut butter filling:
  • 1 cup of peanut butter
  • 1/4 cup of powdered sugar
  • Preheat oven to 350 degrees.
Prepare cookie dough:
  • In a medium mixing bowl, mix dry cookie ingredients.
  • In a large mixing bowl, beat butter, both sugars and peanut butter with an electric mixer until combined. (I rarely use electric mixers, but it seemed worth it for this.)
  • Add egg, milk and vanilla to the wet ingredients and continue mixing.
  • Stir in dry ingredients by hand.
  • When combined, roll into 32 balls (about 1.25 inches in diameter) and lay out on a piece of wax paper.
Prepare peanut butter filling:
  • Mix peanut butter and sugar.
  • You can separate out into different segments for each cookie. I did, but its probably not necessary. I had extra peanut butter anyway.
Construct your cookies:
  • Divide the dough balls into two sections and flatten each section.
  • Place the peanut butter in the middle of one circle of cookie dough.
  • Place the other piece of dough on top of it and push the edges to blend them together.
In other words, go from this:
To this:
  • Place on an ungreased cookie sheet.
  • Bake for 8 minutes.
  • Bake until they are just set. They don’t always look like they are really cooked, but they are.
  • Let stand 1 minute before removing from the cookie sheet.
There you go. Peanut butter filled chocolate cookies.

The return of the blog… Roasted Chickpeas

I got busy, so I kind of got distracted from posting. I got a whole bunch of people asked where the blog disappeared to, including one very Seinfeld-esque conversation which included a lot of questions and a lot of repeating of the word ‘blog’ with the appropriate intonation. I decided it was time to restart the blog… That was 2 weeks ago. So now I’m motivating and restarting the blog.

I’ve actually made a few things in the last few weeks and taken pictures of them to so that I could put them on here.


Lets start simple and easy our way back into this blog posting. With a snack. Its delicious and remarkable easy. And easy to adapt to any taste.

Roasted chick peas. Garbanzo beans. Ceci bean. There are a lot of names.



1. Preheat the oven to 400 degrees.

2. Drain and rinse canned chick peas. Once they have been thoroughly rinsed, let them dry for a minute. You can, and probably should, also pat them with a towel to remove excess water. Water will prevent them from roasting.

3. Lay the chick peas on a baking sheet in a single layer. Spray with cooking spray.

4. Roast for 40 minutes or until crispy. (I prefer them slightly burnt.)

5. After they have cooked, add seasoning. You can go for spicy, savory, or sweet. This time I opted for sweet with a teaspoon of cinnamon, a teaspoon of brown sugar, and a tiny bit of nutmeg.

6. Enjoy! They are best fresh out of the oven, otherwise they lose some of the crunchiness. But you can store them in an airtight container as well.


And there you have it. The return of the blog. Get ready for more coming in the next few days, including peanut butter filled chocolate cookies… which are in now way healthy but made a good birthday present for a friend.



People often talk about the friends you can count on in a crisis. The friends who will take care of you in difficult times. The friends who will show up hundreds of miles away just to be with you in your hour of need.

Unfortunately, last year I was put in a position to put my friends to the test. To find out just how wonderful my friends are.

Today is my birthday. Last year, as I prepared for my brother’s funeral, I came to realize that birthdays are about celebrating life. A birthday is an opportunity to be thankful for things you have in your life. It is a time set a side to turn to someone and say “thank you for being in my life.” We don’t tell people often enough that we love them.

I want to take this opportunity to thank my family and friends. To thank them for making me leave my apartment when I didn’t think I could. For sitting with me when I really couldn’t. For listening to me talk about Adam for hours on end. For wiping me tears and laughing with me when I didn’t think I could laugh.

I would never in a million years want to be in a situation where I had to see who would stand by my side. I didn’t have a choice in this, but thank you for standing by my side and reminding me of all the good in this world.


I want to share with you a poem Adam wrote when he was 10 or 11. Its been incredibly helpful to me in surviving this last year. When people say they don’t know if they’d be able to get out of bed in the morning, I often think about how I don’t want to get out of bed in the morning. I think about the times I don’t think I can move forward, but I tell them that I do it because of my brother. Knowing Adam, he would hate the idea of my life stopping because his did. So for him, I’m rebuilding. And this poem has reminded me that I need to.


by Adam London

When you build a wall, know that it will fall,

And when it does, do not cry, or begin to wonder why,

Pick up the pieces, and build it again.

Rebuild my friend, Rebuild.

God did it when he made the great flood,

Our forefathers did it, when they spilt their blood,

Rome did it, after being burnt to the ground,

Superman did it, in a single bound,

Because under the whole worlds weight, even a young man dies,

For all that you love, rebuilding applies.

And sometimes it gets hard to do,

And you wonder if you will ever pull through,

And, I guess sometimes life just isn’t fair,

I guess sometimes God just doesn’t care,

And the load becomes sole yours to bear,

Rebuild my friend, Rebuild.

Sometimes walls begin to weaken, and it becomes an obstacle,

But slowly you build it stronger, success is physiological.

And again it gets weak, life is volatile.

But every time it falls, you pick up the pieces,

And all of the pain you feel, it ceases.

They all say that if I have a problem I can’t flee,

But how am I supposed to stay, open your eyes and then you’ll see,

Sometimes there is no solution,

Sometimes life just revolves, a continuous revolution,

And while this isn’t always the apt way to answer,

Sometimes you got to just deal with the cancer,

There is nothing wrong with cleaning your slate,

So in the end, it is you who decided your fate.

Rebuild my friend, Rebuild.

Because under the whole worlds weight, even a young man dies,

For all that you love, rebuilding applies.

When you build a wall, know that it will fall,

And when it does, do not cry, or begin to wonder why,

Pick up the pieces, and build it again.

Rebuild my friend. Rebuild.


Dear Adam

I’m going to share one of my biggest secrets with you.

The last words I said to my brother before he died were “If you drive like that, you’re going to get yourself killed.” It was July 3, 2010. We were driving home from meeting a friend’s new baby. Adam begged me to let him drive. Pulled the “be a cool big sister” card. He was about to get his license and I kind of wanted to see him drive.

He took a turn too fast. He checked his cell phone. I had to yell at him to put on his seat belt. I yelled at him. And as we turned from Homer Street onto Cedar Street I said “If you drive like that, you’re going to get yourself killed.”

Less than 2 months later, one year ago today, Adam died in a car accident.

It was a rainy night. He wasn’t wearing his seatbelt. He was speeding. He took a turn too fast. He hit a tree. His car flipped. And like that, in an instant, Adam was gone.

I don’t regret saying that to him. I do regret phrasing it that way. Of course I wish I’d said something else to him after that. I know we talked on the phone after that day. Still, I wish in that car ride I’d told him I loved him, that I was upset because I loved him. That it came from a place of caring. I’m actually glad I said it and didn’t just think it. I can’t imagine how awful I’d feel and much I’d regret not telling him to drive more carefully.

I do hate how prophetic those words were. I hate having that memory.

The truth is that I wish I’d said it louder. I wish I’d yelled more. I wish I’d made him pull over and give me the keys. I wish I’d insisted my parents ground him. I wish that I had said something, done something, anything, that would have made him understand just how dangerous cars were.

Maybe then he would have worn his seatbelt. He might have driven a little bit slower. Maybe he would have noticed the rain and decided to drive slower. Maybe it wouldn’t have been a conscious thought at all, just a tendency to drive a little more carefully. But I didn’t shout it loud enough then. And he didn’t drive slower, or more carefully, or with a seatbelt on.

So today, if only for today, I want to shout it. I know it wont bring Adam back. I know it wont make my pain any less. In fact, it hurts to talk about it. I can only hope that it will save one other family, one other community from the pain we have experienced. If thats all it does, saves one other life, then shouting it will be worth it.

Here it is, my plea that you drive with more awareness, that you share this with others so this message can reach as far as possible.

In the weeks after Adam’s accident, my family, with the help of of some amazing friends, started an organization called A Promise to Adam.

I’m asking that you go to our website and sign our pledge. Its really simple. Its six of the easiest things you can possibly do.

Here is what I’m asking you to sign and then do:

I promise:

1. Never to ride in a car without a seatbelt.

2. Never to drive too fast, because where I’m going will be there, whether I’m five minutes early or 50 minutes late.

3. Never to drive after drinking, even the smallest amount, because I cannot understand how impaired I may be.

4. Never to drive after putting anything in my body that may limit my ability to think, understand and react.

5. Never to text while I drive, because the message is never more important than my life.

6. And, perhaps hardest of all, to stop my friends when they try to do any of the above. Take away their keys; call their parents; call a cab; wrestle them to the ground, if necessary. Whatever it takes.



Just fill out the promise here.

And if you’re a parent, make this additional promise.

It doesn’t cost money. It doesn’t take more than 5 minutes to sign the pledge. It doesn’t take much time at all follow the pledge. A few seconds each time you’re in the car.

So that’s it. I’m asking that you help me honor my brother and my last memory of him. Sign the pledge. Tell your friends about it.

It wont give me a chance to watch my brother go off to college or to have one more family photo. I understand that.

But it might give you a chance to watch your child or brother or friend go to college. It might give you cause to take and cherish that next family photo.

Thank you.

Oh, and Adam,

I’m so sorry I said it that way.

Words will never fully be able to express how much I miss you. I could write a book and it would never capture exactly how this feels. There are only three words that can even begin to explain what I feel: I love you. In all the simplicity of those words, I hope you can still feel the sincerity and the weight I say them with.

On the days when the world seems to have stopped, I think of how much you loved life and how much energy you brought into this world. I try to use just a little bit of that to get out of bed, to put one foot in front of the other, to take the next breath. And the nights when I can’t sleep, I beg you to visit me in my dreams. To give me one more opportunity to feel your hugs or watch you roll your eyes when I ask for one, even if I know it’ll all be gone when I open my eyes. When ever I make a wish, I wish one of two things. For the health and safety of all those I know and love, so that I never have to experience this pain again. Or, when I need something for me, I ask for a dream that feels so real that I believe you’re really there.

I hope you and Abe have one epic game of monopoly going on right now. I love you both.

With all the love a sister can have,


Lizzy, me, Eric and Adam, Eric’s Graduation from College, 2007

On a train!

I’m currently sitting on a train from NYC, heading home to see my family. I’ll be there for about a week. I can’t wait to see my family. And of course it feels like this train is going so slowly. Luckily I have internet and its beautiful outside this train.

Ok, that picture is from another trip. My camera wire is hiding in my suitcase.

Its been a busy couple of days, which is why I haven’t posted. Today was crazy. I hadn’t packed and I wanted desperately to clean my apartment before I left. When I woke up I thought I had all the time in the world. I made a great breakfast to finish off some things I didn’t want to leave in my fridge. I gave most of the veggies and other things that would spoil away last night. I had some grape tomatoes, eggs, and feta cheese left. Which led to:

A greek omelette.

I pulled some frozen spinach and bread out of the freezer. I don’t always keep bread in the freezer, but it works well when I know I’m going away. I often get Ezekiel bread, which I buy frozen and just toast what I need when I want it.

I cracked my eggs and realized I gave my milk away! Ha. Oh, well.

I put the spinach in the pan to defrost it and added my eggs. I put in a little salt, pepper and garlic powder. I cooked the omelette for a bit and added my tomatoes. I like when the veggies are cooked into an omelette. I decided to put the cheese in after it had cooked more so that I could taste the cheese more.

The feta that fell out  and into the pan got a little burnt and crunchy and was delicious. I think I might need to look for ways to make this into a meal.

It was so good and exactly what I’ve been craving. (Seriously, I’ve been craving this for like a week.)

And when I sat down to eat it, I realized it kind of looked like a smiley face.

See? Ok, only kind of.

I woke up this morning thinking I had tons of time. By the time I actually got up, made breakfast and started moving, I didn’t have a ton of time. I scrambled to clean the kitchen, do laundry, and clean my room. (I didn’t mean that pun. It wasn’t a good one. If I’d meant it, I’d have worked harder on it.) I actually got most of it done.

Ok, I just pulled out my camera and snapped some photos of the sunset. I even dug out my camera wire. I like the picture but it definitely doesn’t do it justice.


And I’m only 40 minutes away from home now! I can’t wait.

Pineapple ginger chicken!

Tonight I had plans with a friend, Michal, who I haven’t seen in a while and got married recently. She agreed to cook with me since I was out last night and I have plans for tomorrow. We scoured some blogs and settled on this:

Honey Ginger Pineapple Chicken from Robyn over at Addapinch. I love her blog!

(We did make a few changes, including not including honey!)

Michal had most of the ingredients but was lacking pineapple. We headed down to Fairway and stopped at 16 handles for some frozen yogurt on the way!

Yum! I got peanut butter and chocolate froyo with some strawberries, banana, peanut butter cups and a little chocolate crunch.

For those of you who aren’t familiar with 16 handles, its 16 different flavors of frozen yogurt. You get to pick how many flavors you want and how much of each one. Try a little of each or get your favorite ones! Then you pick your toppings: fresh fruit, chocolate, candies, etc. As many as you want in any quantity. You pay by the ounce. The frozen yogurt is delicious. That should be its own post! Ha!

Michal and I then grabbed the pineapple and made the dinner.

We started by marinating the chicken for a few minutes. We mixed chicken with soy sauce, ginger, rice vinegar, pineapple juice and garlic.

Looks delicious like that, right? Ha. We massaged the chicken with all the ingredients for a bit.

While the chicken marinated, we made the pineapple. We used canned pineapple to save time. We found pineapple in 100% pineapple juice so we knew it didn’t have any weird ingredients. Michal and I decided that we didn’t want pineapple with butter and brown sugar. Instead we used soy sauce and ginger.

It smelled amazing. And it got even better once we threw it on the griddle. (She doesn’t have a grill.)

Next up: The chicken. That went on the griddle too.

We also made some sesame ginger rice from Near East.

Dinner was ready just in time for her husband to come home!

How beautiful is that pineapple!

My plate:

She had beautiful serving plates and wonderful plates. Michal got really excited to use them. I think she was more excited for a chance to use these amazing serving plates than she was to have her food on the blog! They also just got a wine pourer that prevents spills.

The food was so good. The wine was sweet. The company was amazing.

Oh, I almost forgot. Michal gave me the coolest birthday present. I’m in love.

Its Mo Willems! Its the pigeon. ❤ If you know me, you know my obsession with Mo Willems. I love. What a wonderful early birthday present. Thanks Michal!

The recipe:

Pineapple and Ginger Chicken


  • 1 lb chicken breast
  • 2 cans sliced pineapple
  • 2 Tbsp pineapple juice
  • 1/2 cup and 2 Tbsp soy sauce, divided
  • 3 tsp ginger, divided (2 tsp and 1 tsp)
  • 2 Tbsp rice vinegar
  • 3-4 cloves of garlic, shredded (or through a garlic press)
  • 1 box Near East Sesame Ginger Rice
  • Cut chicken breasts into small pieces.
  • In a small bowl combine 1/2 cup soy sauce, pineapple juice, rice vinegar, 2 tsp ginger and shredded garlic.
  • Add sauce to chicken. Massage sauce into chicken and marinate for 30 minutes or longer. (Or marinate the chicken for 8 hours.)
  • While the chicken marinates, add pineapple slices, 2 Tbsp soy sauce and 1 tsp ginger.
  • Grill the pineapple on both sides until it begins to brown. (Note: If you do this on a real grill, the pineapple breaks easily and may fall through.)
  • Prepare the rice according to the box directions.
  • Grill the chicken until cooked through.

Dinner At Ayza… A restaurant review.

Fair warning: this is long. There are few pictures. You can get a short summary at the bottom! Hahaha


My first restaurant review! I (obviously) went out to dinner tonight and I was so excited to review a restaurant instead of cook. Ayza is a wine and chocolate bar, so it had to be good. Its on 31st Street between Broadway and 5th.

One of my friends had found a deal on facebook for a free glass of wine if you liked Ayza on facebook. Even though I can’t drink right now, I liked it and figured one of my friends could have the drink.

When I got there, it was really cute. My friends were sitting outside. There was a woman singing and a man playing the guitar. The waitresses had on plain black shirts with small white cat silhouettes on their right shoulders. The waitress came right over and asked us if she could bring us a drink.

Thats where the problem started. When I pulled out the coupon for a free drink, she rolled her eyes. I tried to just ignore it, but she her attitude got worse. She smirked when I ordered a Shirley Temple. She got irritated when we weren’t ready to order. She had snarky responses when we asked about the menu. I’ve never seen a “Tartine” section on a menu before, so I maintain it was a fair question. When one of us asked about the size of a cheese platter, she got annoyed and said she couldn’t describe it. She said it was 2 oz per type of cheese. Well, thanks, that helps me know if it will be sufficient for dinner. When we asked which cheeses she recommended, she listed all of them.

We would have let that go, but it got worse.

It took 45 minutes for our food to come. Four out of the six of us ordered cheese. One of my friends and I split a cheese platter and a smoked salmon tartine. None of that requires cooking. The people next to us came, ordered, and finished eating before we got our food. The waitress did come by 3 times to ask if we wanted any more drinks. Never once did she explain where the food was.

Finally, we asked the waitress. She said that it took a long time to cut the cheese because we’d order 5 individual cheese platters. I had to look away or I was going to laugh. The whole thing was just getting ridiculous. She walked away without giving us a sense of time or saying anything else.

One of my friends called over a manager who apologized and explained that it was a busy night. Our food came out very shortly after we spoke with him. Just after our food came out, he brought over free glasses of champagne. (I had a few sips. It was delicious. I’m paying for it now with a headache which I’m hoping I’ll sleep off.)

I thought about taking pictures of the food but a) I was hungry and b) I didn’t want to review the restaurant any more. The food looked great, but really, how can hunks of cheese on a wood block with caper berries, a strawberry and guava paste not look great? Now I kind of wish I’d taken a picture.

One of the girls did take a picture on her phone:

Once we got our food, we were all a little happier. Then everyone had a slight bit of a buzz, which cheered us up even more.

It turned out that the food was delicious. I split 3 cheese with a friend. We had a swiss cheese, which was average. We had a fancy parmesan cheese that was strong but great. The 3 cheese we split was a delicious blue cheese, creamy and flavorful and amazing. The guava paste with this cranberry bread was delicious.

We also split a smoked salmon tartine which was good too. Nothing as amazing as I was expecting but enjoyable.

Then the manager made it even better by giving us a tartufo. We split it between the 6 of us and it was great.


Here is the thing. If the waitress had been rude, we’d have let it go. If the food had taken forever and we’d have a polite waitress, we wouldn’t have minded. But both combined were a lot to take.

The food was good but I missed out on the 2 things that the bar specializes in: wine and chocolate. We ended up not ordering special chocolates after the tartufo.

(Turns out they get their chocolate from a chocolatier a block away from work… I’ll just go there!)

Sorry that was so long.

To sum up the 750 words I have so far: Ayza. Good food. Good cheese. Rude waitress with a ‘tude and overall poor service. I’d probably give it one more shot but I wouldn’t go so hungry.

More muffins… Blueberry Oatmeal muffins!

So apparently my weekends are meant to be  spent baking. I’m really not complaining though. I was feeling really awful yesterday so I didn’t do much. This morning I was pretty energized and up really early so I decided I wanted blueberry muffins. I’ve already made blueberry raspberry lemony muffins, which were delicious, but I wanted something a little different. Plus, its too early in the life of this blog to make the same thing twice!

I decided I’d make blueberry oatmeal muffins. I found this recipe at Made Healthier. I adapted it a bit by swapping out the oil for apple sauce, adding a little extra vanilla and some cinnamon. I meant to add some flax seeds, but I forgot. And I added extra blueberries since I love blueberries.

The first thing I did was add 1.25 cups of oatmeal and 1 cup of skim milk. I wanted the oats to absorb some milk before I added it in.

Then I mixed the dry ingredients, added in the wet, and baked.

They look kind of gooey before they bake. More so than regular muffins. They came out really well. You can definitely taste the oatmeal. It has a little bit of the oatmeal consistency mixed in with the muffin consistency. It was really great. I also added a few oats on top of some them to make them look prettier, a tip I learned form Anne. Check them out below. They really do look better with the oats on top.


Blueberry Oatmeal Muffins:


  • 1.25 cups oatmeal
  • 1 cup milk
  • 1 cup whole wheat pastry flour (or 1/2 cup whole wheat flour and 1/2 cup white flour)
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1/4 cup apple sauce
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1.5 cups blueberries
  • Preheat oven to 400 degrees
  • Line a muffin tin with liners, spray with cooking spray or grease the muffin tin.
  • Mix oatmeal and milk in a small bowl.
  • Mix flours, sugar, cinnamon and baking powder in a large bowl.
  • Stir in oatmeal and skim milk.
  • Beat an egg in a small bowl, then stir it into the larger bowl.
  • Stir in apple sauce and vanilla.
  • Mix in blueberries.
  • Spoon into a muffin tin. I used about 1/4 cup in each tin.
  • Bake for 15-20 minutes. I think mine took about 18 minutes.
I ate one right away. Then another when they cooled. It was delicious.
After cleaning up from the muffins, I cleaned my room and went to the gym. I went out for tea with a friend who I haven’t seen in a while. I’m writing this at another friends. She made me stuffed peppers for dinner. (Delicious!) Now we’re catching up on last week’s True Blood to get ready for the new one. I’m about to make us cinnamon sugar popcorn!



Home Made Pad Thai!

I love Thai food. I love pad thai, pad see ew, chicken satay, wonderful stir fries with pineapple or cashews or ginger. Its delicious. Its also not that healthy. A lot of it is down right unhealthy. When I do indulge, its all about portion control. Naturally, when I noticed protein-packed mock thai over on the Wannabe Chef I decided I had to make it. I was worried this one going to be a challenge because it seemed more complicated than what I’d done so far. It was more complicated, but it wasn’t difficult to make.

For starters, I had to find tamarind sauce. The recipe said you could substitute brown sugar, but I really wanted to try to make it the right way. It also called for sesame oil and rice vinegar, both more expensive and both I thought I could do with out. I figured I’d use olive oil and it’d be ok. And I just left out the rice vinegar all together. On Sunday I took a trip to an Indian store and found tamarind sauce. I was all set to go.

I started making it and suddenly realized I didn’t have bean sprouts! Hahaha. I love bean sprouts so I took a trip to the store after prepping a lot of the other ingredients.

Oh wait! I forgot to mention something important!  This recipe doesn’t use noodles! It uses zucchini and carrots in place of noodles. I really enjoyed this substitution because the carrots gave it a little crunch and the veggies had some great flavors. To make them look like noodles, I used a vegetable peeler. 

I kind of think those look beautiful on their own. I used 3 zucchini and 2 carrots. I wanted enough to have left overs. I also really love that when you peel a carrot all the way down it looks like this:

This would come in extremely handy if you ever needed to create a shank in prison and was put on kitchen duty.

(Sorry that its blurry. I didn’t realize it when I took the picture.) I peeled it as far as could and then I gave up and ate the carrot!

After its all peeled, throw the carrots, zucchini and bean sprouts into a wok.

I ended up making it in two batches because it didn’t all fit into the wok at once. While the veggies were cooking, I whipped up some sauce.

I should say I whisked it up. I literally added some ingredients into the bowl, whisked until it was mixed, and went back to the wok. It was the tamarind sauce, olive oil, soy sauce and peanut butter. It was definitely a thick sauce. Once the sauce was ready, I added the eggs to the wok.  I added 3 eggs to the first batch and 2 eggs to the second batch. Next time, I’d just use 2 eggs in each batch.

I made my roommate take this picture. I had her stand at the ready as soon as I cracked the first egg. I wanted to able to mix the eggs in before they cooked and the pan was already hot. I was nervous… this food photography thing is new to me. Also, I miss the great camera I used to have. A point and shoot is tough, the SLR was better.

Anyway, you mix in the eggs and wait until the eggs have cooked. Then you put in a bowl and add the sauce. Stir it in. Then, of course, repeat for the second batch.

To store it, I put it in an old pad thai container I’m reusing. When I took the picture with the flash, the veggies looked like noodles. It looked like real restaurant pad thai!

When I turned the flash off, you could see the vegetables more and it looked a little different.

Easy enough! And definitely delicious. Or as my roommate said “this is divine… wait, who actually says that?” It was made a great lunch. I brought a small container and some salad. Even though this was really healthy, it felt so decadent and was kind of heavy. I’m not used to heavy foods for lunch so it balanced well.

Home Made Noodle-Free Pad Thai


  • 3 medium zucchini, peeled
  • 2 large carrots, peeled
  • 1.25 cups bean sprouts
  • 4 eggs
  • 4 Tbsp natural peanut butter
  • 4 Tbsp tamarind sauce
  • 1 Tbsp olive oil
  • 4 tsp soy sauce (I used a low sodium soy sauce)
  • Using a vegetable peeler, peel the carrots and zucchini
  • Combine peanut butter, tamarind sauce, olive oil and soy sauce into a bowl and whisk until combined.
  • Separate zucchini, carrots and bean sprouts evenly into two sets. Add the first half to a wok. Cook over medium heat until vegetables start to become soft, stirring occasionally.
  • Crack 2 eggs into the walk and stir. Continue to cook, stirring occasionally, until eggs are mixed in and cooked thoroughly.
  • Add the vegetables and eggs into bowl.
  • Cook the second half of the vegetables and additional eggs, following the same directions.
  • When all veggies are combined, add the sauce and stir evenly.
  • Add lemon and/or crushed peanuts if desired or for garnish.
I did add lemon to it at one point. I like lemon with my pad thai and this had the same effect. I don’t always think it needs it and this definitely doesn’t require it.
Notes: If you don’t have tamarind sauce, apparently brown sugar would work as well. If you like your pad thai spicy, add chili powder. I don’t eat particularly spicy food.

the not-post

Sorry there isn’t much of a post tonight.

I had planned to post about my home made pad thai. I’ve been having some computer troubles and I spent a bunch of time tonight trying to get my computer running better… It didn’t work so well. I got the pictures uploaded so the post should be up tomorrow.


If I’d remembered to take pictures, I could have shown you pictures of my dinner tonight. I went out to dinner with a friend that I went to college and grad school with. Its been way too long since we’ve seen each other, particularly considering how close we live. It was so wonderful catching up and we promised to see each again soon, which we’d better do!

We went to this pizza place called Adrienne’s on Stone Street. We split a salad with mixed greens, arugula and blue cheese. It was delicious. Then we split pizza with eggplant, basil and garlic. Amazing. I’m so glad I have some left overs for lunch tomorrow! We also each had a glass of wine, which went so well with dinner.

I was so busy talking and hearing about his life that I forgot to take pictures! Oops.


I promise tomorrow I will post about the pad thai. It will be later in the evening since I’m going to Brooklyn Bridge Park tomorrow to see an outdoor showing of Breakfast at Tiffany’s. So excited!