peanut butter cookies

my man loves himself a decent peanut butter cookie which has caused me to become seriously intimidated by the task of baking him a batch to enjoy.  over and over again i fail.  "too salty."  "not enough peanut butter." .. every single time he compares the most recent prototype to his mother's peanut butter cookie recipe that i've yet to get my hands on.   supposedly, they are chewy and crisp at the same time with the perfect balance between peanut butter and salt.  

i have no idea what i'm doing.  am i in over my head?

no worries, i'm not one to give up too easily.  for the last ten years i've tried recipe after recipe titled "best peanut butter cookie EVER" and things like that.  liars.  this last time, he actually acted surprised that i still hadn't given up.  

and then he took a bite.  chewed.  swallowed.  

"these are good."

SCORE!

they are good.  i must say.  and i'm not really a huge fan of peanut butter cookies so ..... anyway.

i will be forever grateful to tara over at seven spoons for providing the key to my now happier marriage.

peanut butter cookies
(printable recipe)

recipe source seven spoons

1 cup plus 1 tbsp all-purpose four

1/4 tsp kosher salt (up to 1/2 tsp if you particularly like savory sweets)

3/4 tsp baking soda

1/2 cup unsalted butter, at room temperature

3/4 cup peanut butter (called for chunky.  i used smooth)

1/2 cup plus 2 tbsp packed brown sugar

1/4 cup plus 1 tbsp granulated sugar

1 tbsp honey

1 large egg

1/2 tsp vanilla extract

preheat oven to 350.  line two baking sheets with parchment paper

in a bowl, sift together the flour, salt and baking soda.  set aside

in the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and peanut butter until light and fluffy.  add the sugars and honey and beat on high for three minutes, scraping down the sides of the bowl as needed.

add the egg and vanilla, then mix on medium speed until well blended.

add the dry ingredients to the bowl and stir until just combined.  

at this point, she calls to form balls of dough and then place the baking sheets in the freezer.  i prefer placing the bowl of dough in the freezer for about 10-15 minutes and then forming round balls with my hands rather than using a scoop.  this worked well for me.

pressing the dough with a fork kicks my butt every time.  why?  her recommendation to dip the fork in warm water between each "press" really helped.  you only want to slightly flatten their shape.  this seems like a no brainer but for whatever reason, i struggle every time.

bake both sheets together (on separate shelves) in the preheated oven for 16 minutes, rotating 1/2 way through.  

cool on pan for two minutes and then move to a rack to cool completely.

my batch made 24 cookies

Nutrition Facts seven spoons recipe peanut butter cookies Serving Size: 1 serving Amount Per Serving Calories 132 Total Fat 7.7g       Saturated Fat 3.2g       Trans Fat 0g Cholesterol 10mg Sodium 128mg Carbohydrate 14.6g       Dietary Fiber 0.6g       Sugars 9.7g Protein 2.5g Alcohol 0g Vitamin A 3% Vitamin C 0% Calcium    1% Iron 3%

basic chocolate chip cookies

as requested by my dear friend, i’m attempting a “printable link” to this recipe.  hopefully it works if not.  i’ll work on it some more.

speaking of requests, another dear friend asked if i’d put up a weekly meal plan.  i suspect this might be something i could do if i thought others would benefit from it.  it would probably be much like my already handwritten grocery list. anyone else interested (all two of you?)

back to cookies.  i tell you, do NOT eat this cookie dough unless you plan to eat A LOT of this cookie dough.  

plan ahead!  these cookies are delicious, chewy and “puffy” when the dough has time to rest in the fridge for awhile before baking.  the longer the better.  i’ve had great results letting the dough rest for only an hour but even better results when the dough rests overnight.

basically delicious chocolate chip cookies

printable recipe

1 cup + 2 tbsp butter, slightly softened

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

2 tsp vanilla extract

3 cups flour

1 tsp baking soda

1 tsp salt

2 cups semisweet chocolate chips

in a small bowl, stir together the flour and salt.  set aside.  in a medium bowl, beat the sugars and butter until smooth.  mix in the eggs, vanilla and baking soda.  mix in the flour and salt.  mix in the chocolate chips.

rest in fridge as mentioned above.

pre-heat oven to 350 degrees.

drop by large spoonfuls onto parchment lined cookie sheets.  

bake for 10-12 minutes, or until edges are nicely browned (my oven = 13 minutes).

store in an airtight container with a broken up slice of sandwich bread.  the bread will keep your cookies moist and chewy for longer.

makes 36 cookies

Nutrition Facts basic recipe chocolate chip cookie Serving Size: 1 serving Amount Per Serving Calories 179 Total Fat 8.7g       Saturated Fat 5.5g       Trans Fat 0g Cholesterol 14mg Sodium 105mg Carbohydrate 24.9g       Dietary Fiber 0.9g       Sugars 16.8g Protein 1.7g Alcohol 0.1g Vitamin A 3% Vitamin C 0% Calcium    1% Iron 2%

chocolate chocolate chip cookies

**all things in moderation**

especially these cookies!

chocolate chocolate chip cookies

recipe source all recipes

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 tsp baking soda

1/4 tsp salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

preheat oven to 350 degrees

in a large bowl, beat butter, sugar, eggs & vanilla until light & fluffy.  combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.  mix in the chocolate chips and walnuts. drop by rounded tablespoonfuls onto un-greased cookie sheets (i used parchment paper because the dough was really sticky).

bake for 8-10 minutes (my oven was 12 minutes) until just set.  cool slightly on cookie sheets.  transfer to wire rack to cool completely.

makes 36 cookies.

lemon burst cookies

lemon burst cookies

recipe source the brown eyed baker

1 (18.25 oz) lemon cake mix

2 eggs

1/3 cup vegetable oil

2 tbsp lemon juice

1/2 tsp lemon extract

1/3 cup confectioner's sugar

preheat oven to 375 degrees.

line baking sheet with parchment paper (i was out of parchment paper so i sprayed my baking sheet with non-stick spray).

blend everything but the confectioners sugar.

refrigerate dough for 15 minutes.

pour confectioners sugar in a small bowl.

drop heaping tablespoons of dough into balls and roll in confectioners sugar and place on baking sheet.

bake for 10 minutes or until the edges are lightly browned. cool for 2-3 minutes on cookie sheet and then transfer to a wire rack to cool completely.

yields approximately 18 cookies
serving size = one cookie

Nutrition Facts lemon burst cookies Serving Size: 1 serving Amount Per Serving Calories 155 Total Fat 5g       Saturated Fat 1.2g       Trans Fat 0g Cholesterol 0mg Sodium 201mg Carbohydrate 26.1g       Dietary Fiber 0g       Sugars 14.9g Protein 1.1g Vitamin A 0% Vitamin C 1% Calcium    4% Iron 3%

crispy chocolate toffee oatmeal cookies = TO DIE FOR!

probably the most delicious cookie i've tried in a long, long time.  definitely a crowd pleaser.  my family would agree.

crispy chocolate toffee oatmeal cookies

adapted from the picky cook

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup softened, unsalted butter

1 egg

1 1/2 tsp vanilla

1/4 tsp salt

1/4 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1 cup flour

1 cup oats - not instant oats

1 1/4 cups rice krispies cereal

1 cup english toffee bits

1 cup mini chocolate chips

preheat oven to 375 degrees

line baking sheets with parchment paper

in a medium bowl, whisk together the flour, salt, cinnamon, baking powder and baking soda.  combine butter and sugars in your mixing bowl. beat until smooth. on low, add in egg and vanilla extract. beat until combined.

slowly add in the dry ingredients.  stir in the oats, chocolate chips, toffee bits and cereal.  don't over mix.  you don't want to crush the cereal too much.

scoop dough into balls and place on a cookie sheet lined with parchment.  bake for 10-12 minutes.

makes approximate 36 cookies

Nutrition Facts crispy chocolate toffee oatmeal cookies Serving Size: 1 serving Amount Per Serving Calories 149 Total Fat 7.4g       Saturated Fat 4.2g       Trans Fat 0g Cholesterol 9mg Sodium 80mg Carbohydrate 20.4g       Dietary Fiber 0.6g       Sugars 14.7g Protein 1.2g Alcohol 0.1g Vitamin A 2% Vitamin C 1% Calcium    1% Iron 3%

chocolate gingerbread bars

chocolate gingerbread bars

recipe source our family eats

makes 9 large or 16 small bars

{i admit to copy and paste}

4 tablespoons butter, melted, plus more for pan

1.4 cup unsweetened cocoa powder, plus more for pan

3/4 cup all-purpose flour

1 teaspoon ground ginger

1 1/4 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 cup brown sugar, packed

1/4 cup unsulfured molasses

1 large egg

1/4 cup sour cream

1/2 cup semisweet chocolate chips

confectioner's sugar

Preheat oven to 350 degrees.  Butter an 8 inch pan well and line with parchment paper, then butter the parchment paper.  Dust the paper with cocoa powder.  Set aside.

In a medium mixing bowl whisk together cocoa powder, flour, ginger, pumpkin pie spice, and baking soda.  Set aside.

In a large bowl whisk together the melted butter, brown sugar, molasses, egg, and sour cream.  Whisk just until combined.  Add the dry ingredients to the wet ingredients and whisk together just until combined.  Add the chocolate chips and stir lightly.  

Pour batter into pan and lightly smooth the top with the back of a spoon.  Bake at 350 degrees for 30 - 35 minutes, or until a toothpick inserted into the middle comes out clean.  Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.  Sprinkle lightly with confectioner's sugar.  

{no nutritional info on this one.  do we really need to know?  does it make any difference? these are a treat and should be treated as such. enjoy!}

rootbeer float cookies

not nutritious in the least but trust me, you'll get over it.

this recipe is from 101 gourmet cookies.  i picked up the book at costco a few weeks ago and so far i've made wendy's peanut butter cookies (yum) and these root beer float cookies.  both divine!  (note to you:  the dough has to sit in the fridge for a bit so, plan ahead ~ learn from my mistake!)

root beer float cookies

source: 101 gourmet cookies cookbook by wendy paul

wendy's website

3/4 cup sugar

3/4 cup brown sugar

1 cup butter, softened

1/4 cup milk

2 eggs

2 tbsp root beer flavoring or extract (currently ON SALE at harmons!)

4 cups flour

pinch of salt

1 tsp baking soda

cream glaze

2-3 tbsp heavy whipping cream

1 1/2 cups powdered sugar

1/2 tsp vanilla

cream together sugars and butter until light and fluffy.  add milk, eggs, and root beer extract.  stir to combine.  add dry ingredients and mix until combined.

refrigerate dough for one hour until firm then roll into 1" balls.  place on a lightly greased cookie sheet.

bake at 350 degrees for 8-10 minutes.  remove from oven and cool completely. 

frost with glaze.

glaze: whisk all ingredients until all lumps are gone.

we don't need the nutritional info on these, right?  ignorance truly is bliss as long as you plan on running an extra two miles the next day.

enjoy!

ina's apple pie with the "perfect pie crust"

apples are nutritious.  i promise.

this has been a mini goal of mine; make pie from scratch.  

i did it!

we were given a lot of apples the last two weeks and we were invited to dinner at my in-laws house.  the stars had aligned.  it was time to make pie.

i had no idea what i was doing.  i trusted ina to guide me through this process and guide me she did.  

a dear friend once said to me "everything ina touches turns to gold."  true.  true.

ina's perfect pie crust was super easy to make.  especially if you don't add too much water the first time around.

ina's apple pie is really tart.  she uses lemon and orange zest which i could really taste in the final dish.  it was delicious.  especially if you like tart apple pie.  maybe one day i'll try to make a more "dutch" style version.

one day.

my father in law told me it was the most delicious apple pie he's ever eaten.  he was just being nice to me because he's like that but, i appreciated the kind comment anyway.

ina's apple pie

recipe source here

• 4 pounds Granny Smith apples, peeled, quartered, and cored
• 1 lemon, zested
• 1 orange, zested
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• Perfect Pie Crust, recipe follows
• 1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Yield: 2 (10-inch) crusts

 i don't have nutritional info on this one but, i think we're all okay with that.