Chocolate Peanut Butter Chip Cookies
The Year of the Snake, true to its nature, slithered in stealthily. Since I’ve been so busy lately, it almost caught me unaware, but I did manage to prepare a dinner on Sunday night comprised of four, that’s right, FOUR Chinese dishes to eat alongside rice. That’s a record for me. (I couldn’t have done it without help, of course.) (Thanks Chris.) (Afterwards, he and I reclined on the couch and watched Joy Luck Club, a fact I’m slightly embarrassed to admit, but I ended up being moved anyway. Sigh.)
Moving forward, Valentine’s Day is on Thursday! What?! When did mid-February creep up on us? The problem with the month is that it’s way too short, so that my birthday at the beginning of March always seems to strike suddenly and without notice. Yup. It’s official. Time speeds up the older you get.
Let’s not talk about this upcoming birthday anymore—I don’t want to be reminded that I’m careening through my late-20’s like a human cannonball. Instead, let’s shift the conversation over to cookies, chocolate cookies to be exact. (FYI: chocolate is an aphrodisiac, hint hint.)
Today’s recipe came to me courtesy of Carey, who blogged about these beauties not three weeks ago. She got the recipe from the Blue Bottle Coffee recipe book, which should be enough reason for you to make these, immediately.
If you do, however, use peanut butter chips like I did, the cookie’s name changes entirely. It can no longer technically be called Blue Bottle’s double chocolate cookie—maybe I’ll call it Blue Bottle’s Reese’s peanut butter cups cookies instead? But its nature remains very much the same—it’s a dense chocolatey cookie, crackly and chewy both at the same time. I love how the coarse salt punctuates the dough, like exclamation points in otherwise seductive prose. And did I mention that peanut butter is an aphrodisiac? Don’t quote me on that.
I will certainly have to make the official recipe soon, but for my Valentine, peanut butter chips are the way to go
CHOCOLATE PEANUT BUTTER CHIP COOKIES
Makes 8 four-inch cookies
From The Blue Bottle Craft of Coffee via Reclaiming Provincial
Ingredients:
- 1 cup of all-purpose flour
- 1/3 cup of natural cocoa powder (not Dutch-process)
- 1/2 tsp baking soda
- 5 Tbsp unsalted butter, room temperature
- 1 cup of sugar
- 1 tsp high-quality coarse salt (coarse is key)
- 1 egg, room temperature
- 1 Tbsp vanilla extract
- 2/3 cup peanut butter chips
Directions:
Sift together flour, cocoa powder, and baking soda into a medium bowl.
In the bowl of your stand mixer, beat the butter on low until smooth, around 1–2 minutes. Add the sugar and salt and beat on low until well-combined. Scrape down the bowl, then beat at medium speed until the mixture becomes lighter in color and the texture becomes fluffier, around 5–6 minutes.
In another bowl, combine the eggs and vanilla extract and whisk vigorously until well blended. As soon as the vanilla hits the egg, begin whisking immediately. Most vanilla extracts are made with an alcohol base, and will curdle the egg if left to sit.
Slowly add the egg mixture in a steady stream to the bowl containing the butter, beating on medium speed until well-incorporated and very smooth, around 30 seconds. Scrape down the sides of the bowl and then mix on medium speed for another 30 seconds.
Scrape down sides of bowl, then add the flour mixture. Mix on low speed until uniform in texture. Scrape down the bowl again, then add the chopped chocolate. Mix on low speed until the color is a uniform brown and no streaks of white remain.
Using a rubber spatula, scrape the dough onto a piece of plastic wrap. Shape the dough into a rough disk, wrap tightly and refrigerate at least 3 hours and up to 5 days.
Preheat your oven to 350°. Line your baking sheet with parchment paper or a silicone mat. Roll 1/4 cup portions of the dough into balls and place them on the baking sheet, spacing them at least 2 inches apart. Bake 11–12 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan midway through the baking time. Let the cookies cool on the pan for 10 minutes before transferring to a cooling rack.
Is Celery Acidic? Celery for Acid Reflux: Good or Bad?
Celery, a staple in many diets, is widely recognized for its crunch, low calorie count, and health benefits. But for those suffering from acid reflux or GERD (gastroesophageal reflux disease), the question arises: “Is celery acidic? Is celery for acid reflux a good choice or a potential trigger?” In this article, we will dive into the pH level of celery, its potential effects on acid reflux, and how to incorporate it into a reflux-friendly diet. By the end, you’ll have a clear understanding of whether celery can be your ally in managing acid reflux.
Is Celery Acidic? Understanding Its pH Level
Celery is classified as an alkaline food, with a pH level ranging from 5.7 to 6.0. While not as alkaline as some other vegetables, celery is still considered a low-acid option. Here’s a quick comparison:
| Food Item | pH Range | Acidity Level |
| Celery | 5.7–6.0 | Low Acid/Neutral |
| Spinach | 6.5–7.0 | Alkaline |
| Cucumber | 6.0–7.0 | Alkaline |
| Tomatoes | 4.0–4.6 | Alkaline |
Celery’s alkaline nature makes it a popular choice for individuals looking to balance their diet and reduce acidity. Its ability to help neutralize stomach acid has made it a go-to food for those managing acid reflux.
Related to Read: Is Bok Choy Safe for Acid Reflux?
Nutritional Benefits of Celery: A Powerhouse of Health
Celery isn’t just about its alkalinity; it’s a nutrient-rich vegetable offering numerous health benefits:
- High Water Content: With over 95% water, celery keeps you hydrated and aids in digestion.
- Rich in Antioxidants: Contains flavonoids, beta carotene, and vitamin C, which combat oxidative stress.
- Dietary Fiber: Promotes gut health and regular bowel movements.
- Low in Calories: A perfect snack for those looking to manage their weight.
- Anti-Inflammatory Properties: Contains phytonutrients that may reduce inflammation in the body.
Can Celery Help with Acid Reflux? Exploring Its Impact
Celery is often recommended as a reflux-friendly food due to its alkalinity and digestive benefits. Here’s how celery might help:
1. Neutralizes Stomach Acid
The alkaline nature of celery can help balance stomach acid levels, reducing the likelihood of acid reflux symptoms.
2. Supports Digestion
Celery’s fiber content aids in smooth digestion, preventing issues like bloating and indigestion that can exacerbate acid reflux.
3. Low-Fat Content
High-fat foods can trigger acid reflux by relaxing the lower esophageal sphincter (LES). Celery, being naturally low in fat, avoids this problem.
4. Hydration
The high water content in celery helps dilute stomach acid, potentially preventing reflux episodes.
Related to Read: Is Cabbage Juice Acidic?
How to Include Celery in a Reflux-Friendly Diet?
To maximize celery’s benefits while minimizing any potential discomfort, consider these tips:
1. Eat It Raw
Raw celery retains its crunch, nutrients, and alkalinity. Pair it with a reflux-safe dip like hummus.
2. Add to Smoothies
Blend celery with alkaline fruits like bananas and spinach for a refreshing, reflux-friendly smoothie.
3. Incorporate into Soups
Cooking celery in low-acid soups can make it easier to digest without compromising its benefits.
4. Avoid High-Acid Pairings
Skip pairing celery with acidic ingredients like tomatoes or citrus-based dressings.
5. Drink Celery Juice
While slightly less fiber-rich, celery juice is another way to enjoy its alkalinity. Start with small servings to gauge your tolerance.
Author Tip: 7-Day Meal Plan For Gastritis
Potential Risks of Celery for Acid Reflux
Though celery is generally well-tolerated, it’s not entirely risk-free:
- Bloating: Excessive consumption may cause bloating in sensitive individuals.
- Allergic Reactions: Rarely, celery can trigger allergic responses in some people.
- Pesticide Residue: Opt for organic celery or wash thoroughly to avoid exposure to pesticides.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Celery vs. Other Vegetables for Acid Reflux
How does celery compare to other vegetables in managing acid reflux?
| Vegetable | Acidity Level | Reflux-Friendly |
| Celery | Low Acid | Yes |
| Spinach | Alkaline | Yes |
| Broccoli | Alkaline | Yes |
| Onions | Acidic | No |
Celery stands out as a versatile, reflux-friendly vegetable, suitable for most diets.
Related to Read: Are Broccoli Acidic?
FAQs About Celery and Acid Reflux
1. Is celery good for acid reflux?
Yes, celery is alkaline and can help neutralize stomach acid, making it a good choice for acid reflux sufferers.
2. Can celery juice worsen acid reflux?
Unlikely, but individual tolerances vary. Start with small amounts to ensure it doesn’t trigger symptoms.
3. How much celery should I eat daily for acid reflux?
Aim for 1–2 stalks or half a cup of chopped celery daily as part of a balanced diet.
4. Are cooked celery and raw celery equally beneficial?
Both forms are beneficial, but cooking celery can make it easier to digest for some people.
5. Can celery replace medication for acid reflux?
While celery may alleviate symptoms, it’s not a substitute for prescribed medication. Always consult a healthcare provider for severe or persistent reflux.
Conclusion: Is Celery a Good Choice for Acid Reflux?
Celery’s low acidity, high water content, and digestive benefits make it an excellent option for managing acid reflux. Its versatility allows for easy incorporation into various meals, whether raw, cooked, or juiced. While individual results may vary, most people with acid reflux can enjoy celery without concern. By adding celery to your diet mindfully, you can take a step toward better digestive health and overall well-being.