Flourless Peanut Butter Chocolate Chip Cookies. Monday is not my favorite day of the week. I have a hard time coming back to work, especially after a fun holiday weekend. We went hiking and spent time at the Dewey’s. We enjoyed the pool, a bbq, fireworks, etc. It was a perfect weekend. On Saturday while the guys were playing “blood ball” in the pool, I baked cookies. The cookies melt in your mouth. Flourless Peanut Butter Chocolate Chip Cookies Adapted from Joy the Baker (Printable Recipe) 1 cup creamy peanut butter 1 cup sugar (I used 1/2 cup brown sugar & 1/2 cup white sugar) 1 egg 1 teaspoon vanilla extract Pinch of salt 1 teaspoon baking soda 3/4 cup chocolate chips (I used semi-sweet) 1. Crispy-Chewy Salted White Chocolate Oatmeal Cookies.
These crispy-chewy oatmeal cookies are studded with chunks of white chocolate and sprinkled with sea salt before baking which gives them an addictive salty-sweet flavor. I have a good supply of old fashioned rolled oats for when I make oatmeal buttermilk bread but since I have been trying out some different loaves recently my oats were available to be baked into tasty cookies. It took me a while to decide what recipe to make because I didn't want a hard crunchy oat cookie, nor a cakey thick oatmeal cookie. Then I found this recipe over at Smitten Kitchen which was exactly what I wanted: crispy (without being hard), chewy, buttery, and delicious.
Having good quality white chocolate is key for these cookies. Good white chocolate will have coco butter high up in the ingredients, so-so white chocolate will have it further down, and bad white chocolate won't have it at all! After you mix up the dough it gets divided into 24 portions which is about 2tbsp and each one is rolled into a ball. 1.
Mint Chocolate Cookies. For all fans of mint and chocolate, have I got the cookie for you. They are like Christmas in your mouth. In fact, with the rich smell of these tasty treats baking in the oven, it took all my strength to keep my Christmas boxes in the basement. The thing is, once I get started, I am unstoppable. I am obsessed with Christmas. I managed to keep the sparkly holiday paraphernalia in storage, but compromised by extracting every December food magazine issue from my overstuffed-to-the-point-of-being-a-safety-risk cookbook bookcase and having another cookie. Christmas confession #1: Last year I asked someone to help me put up indoor christmas lights, and said person (having many gifts, but workmanship not being one of them) decided the best way to accomplish this would be to use a construction-size staple gun and an assortment of large nails.
Speaking of my talented significant other who should never own a tool other than a computer mouse, I just finished his portrait! Anyway, I digress. Pages in Cookies Galore! Chocolate fridge cake with pecan and meringues. Potato pancakes recipe. Queenies. The Queen's diamond jubilee is fast approaching. For us Brits this means the run up to one of the biggest events of the year. The streets are lined with flags & shop windows are bursting at the seems with red, white & blue pride. Seeing as I was on the other side of the world for The Royal Wedding last year, I've decided to get stuck into this particular British shindig!
So, what's the most English thing you can think of? (Don't say rain.) Victoria Sponges! What's better than a Victoria Sponge? Your very own, individual layered cake... cooked in a tin can! It feels very Swallows & Amazons to make your own baking tins & they happen to be just the right size. Once you've mastered the art, you'll be whipping up armies of Can Cakes in all different flavours! Use a can opener to remove the top & the bottom of your cans. If you're making your sponge by hand, you'll need to: Cream your butter and sugar together in a bowl until pale and fluffy.
Bake in the middle of your oven for 15mins. ButterYum: To Die For Banana Cake with Vanilla Bean Frosting. There was a time when I used to reserve overripe bananas to make banana bread, that is, until I sampled this banana cake. Now I find myself buying extra bananas just so I'll have an excuse to make this amazing cake. The batter can be mixed, baked, cooled, and ready to frost in about an hour. The recipe was given to me by a friend a number of years ago, and I added my own delectable frosting to compliment it perfectly - a flavor marriage made in heaven! It's simply out of this world and you must give it a try. Cake: 2/3 cup sugar 1/2 cup sour cream 1 egg 2 tablespoons unsalted butter, softened 2 mashed super ripe bananas (about 3/4 cup) 1 teaspoon pure vanilla extract 1 cup flour 1/4 teaspoon salt 1/2 teaspoon baking soda Frosting: 1/4 cup heavy cream 1/2 teaspoon vanilla bean paste* (see below) 1 1/4 cups confectioner's sugar To make cake (easily mixed by hand): Preheat the oven to 375F (see note below).
To make frosting: Cream butter and confectioner's sugar together until smooth. 1 vanilla bean = Cherry, choc & coconut tray bake recipe. Nutella Swirl Banana Muffins. Recipes» Nutella Swirl Banana Muffins You know what I like more than banana & Nutella muffins cooling by the window? Nothing. There is nothing I like more than banana & Nutella muffins cooling by the window.
I walked into the kitchen this morning intent on having one of my 端ber healthy green smoothies when I saw a sad bunch of overripe bananas looking at me with their big brown eyes, just begging to be made into muffins. How could I say no? I allowed myself two for breakfast and popped the rest around the corner to the homeless shelter (this is a great thing to do if you live alone because you get to bake and cook as much as you like, and then get it out of the house before you eat it all... plus Karma.)
If you want to make 12 of your own Banana & Nutella Muffins you'll need: 230 grams (1 3/4 cups) self raising flour 150 grams (3/4 cup) granulated white sugar 1/2 tsp salt 2 large free range eggs, lightly beaten 113 grams (1/2 cup) melted unsalted butter 3 large very ripe bananas, mashed. Lookie at my Cookies: Peanut Butter Cup Brownies | NOSH AND TELL. April 1, 2009 • Ariel and Whitney Eat your heart out Reese’s, there’s a new peanut butter cup in town.
I am convinced peanut butter and chocolate were made for each other, like Charlie and Claire on LOST–I’m only on Season 2 right now but someone please tell me they have gotten together. I find that a lot of my baked creations involve these two perfect ingredients because they are two of my favorite foods…they actually might be my MOST favorite foods. Needless to say, the combination of flavors when peanut butter and chocolate meet is heavenly. Salty meets sweet, mmm delicious. My Peanut Butter Cup Brownies were adapted from a recipe found on Bake or Break, I opted to use milk chocolate chips instead of the peanut butter chips for a little different flavor.
Peanut Butter Cup Brownies Makes 1 dozen brownies 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing 1 large egg* 1/2 teaspoon vanilla Bon Eating,