Peanut Butter Chocolate Chip Cookies

Jan 29, 2012 by

Growing up my mother was the “cookie mom”, there was always a fresh batch of chocolate chip cookies on the kitchen or frozen cookie dough balls in the freezer.  So it is no surprise that I am quite the cookie lover.  I was raised on the Nestle Toll House chocolate chip cookie recipe and have been loyal till now.  This Chocolate chip cookie and peanut butter combination is INCREDIBLE and has instantly become my new favorite cookie recipe.  These cookies are dangerous, I ate five the first time I made them, and I’d argue the cookie dough is even better!

Ingredients
Adapted from Smitten Kitchen
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips
Directions
Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, and salt; set aside. Beat together butter and peanut butter until fluffy (around 5 minutes). Mix in sugar and brown sugar until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Slowly mix in the flour mixture. Stir in the peanut butter and chocolate chips.  Create small dough balls and place onto a greased cookie sheets.  Leave space depending on how large of cookies you are making, dough will expand. Bake for 10 to 12 minutes.   Allow cookies to cool for a few minutes then remove onto a cookie rack or paper towel to cool completely.

Beat together butter and peanut butter until creamy like the above picture.  I let it beat anywhere from 5 to 10 minutes to allow the butter to become extremely smooth and fluffy.

Add sugars, and beat for another few minutes.  Mix the egg in well, then add vanilla and milk (any type of milk will work).

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Fourteen Carat Cake

Sep 18, 2011 by

I bring to you my family friends delectable Carrot Cake. The secret to this cake is the moisture from a can of undrained crushed pineapple.  I tasted it for the first time approximately 5 years ago at my high school graduation party and knew it was one for the books.  The particular family friend that made the cake was known for being an amazing baker and for keeping her recipes a secret.  To say the least obtaining the recipe was not an easy task, it took 5 years!  The cake is much too delicious to not share so here you are. Cherish it!

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 cups white sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1 cup grated carrots
  • 1 (8 oz) can crushed pineapple (don’t drain!)
  • 1/2 cup chopped walnuts
  • 1 cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch pans

In a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon.Add the sugar, oil and eggs, mix well for 1 minute.

Stir in shredded carrots, pineapple (do not drain!), crushed walnuts and coconut.

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Banana Bread + Choco Chips

Jul 31, 2011 by

I realize this was supposed to mainly be a fashion blog… but lately I have been a better cooker than dresser.  Plus I have so many yummy recipes I want to share.

There is one thing you should know about me before you start reading my recipes and notice a common trend.  I LOVE bananas, always have.  I think it is their neutral taste.  Perfect for the morning.  Perfect for a snack.  Perfect for dessert when you are tricking yourself into thinking you are eating a huge mountain of ice cream and half of it is cut up bananas (I highly recommend trying this).  It is the perfect food.

So clearly one of a banana lovers favorite foods would be… banana bread

Therefore I am on a quest.  A quest to find the best banana bread recipe out there.  I usually make my mothers banana bread (recipe to come in the near future) but I decided I want to explore around… to make sure im not missing out on any amazing recipes!  The first recipe I tackled was from the lovely blog of SmittenKitchen

And what makes banana bread even more delicious?  Chocolate chips! I added a couple handfuls.

Ingredients

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (I did not use the burbon :( … but hey if you are feeling risky go for it!)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

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Chocolate Espresso Cookies

Jul 24, 2011 by

It was one of those days where I woke up thinking of chocolate… yes this happens often.  A little morning and a little chocolate so why not a coffee and chocolate combination.  I found this recipe on PetiteKitchenesse a few months ago and marked it because they looked amazing and the ingredients were simple.  And WOW were they good especially if you undercooked them to perfection and added a little vanilla ice cream.

Yield: around 3 dozen cookies

Ingredients

  • 2⅔ cups (around 16 oz.) bittersweet chocolate, chopped
  • 4 tablespoons of butter, softened
  • 4 eggs
  • 1⅓ cups of granulated sugar
  •  1 teaspoon vanilla extract
  • ½ cup of all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon espresso
  • 1 cup semisweet or bittersweet chocolate chips

Preheat over to 350°. Line two baking sheets with parchment paper.

Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms.  I created a double broiler with a glass bowl.

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Rolo Pretzel Turtles

Jun 22, 2011 by

These amazing Rolo Pretzel Turtles were discovered by my mother a few years back.  Now if you are a Rolo fan then you need to try this little treat.  They are super easy to make and extremely delicious.  I usually make them in the fall/winter for family gatherings and parties but I had a craving and I couldn’t help myself.  I repeat SUPER EASY.  Only 3 ingredients are needed Rolos, pretzels and pecans.  My only warning is stand by the oven when they are cooking, they only take a few minutes and find a friend to help you unwrap the Rolos.

 

Directions

Preheat oven to 300 degrees

Spread out small mini pretzels on a parchment lined cookie sheet (I used square pretzels)

Place Rolo on top of a small mini pretzel (I always cut the Rolo in half so I can eat more)

Bake for 4 minutes

While candy is warm press a pecan on top of the Rolo (see picture, instead of pecans you can also use m&m’s, walnuts, almonds… get creative)

 

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