Peanut butter Chocolate Chip Cookies – Easy Recipe

 

 

This basic recipe for Peanut butter chocolate chip cookies is Perfect for any occasion. These cookies are just amazing! you can definitely substitute any other kind of nut butter for the peanut butter! Try cashew, walnut, or almond butter as a substitute. Tell me how they turn out! They will make your house smell AMAZING while baking. 

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Oven Temp: 375 degrees

 

Baking Time: 8-10 minutes

 

Ingredients: 

 

1 1/2 cups flour

 

1 tsp baking soda

 

1/2 tsp salt

 

1 tsp vanilla extract 

 

1/2 cup brown sugar

 

1/2 cup white sugar

 

1 egg

 

2 sticks butter (1 cup)

 

1/2 cup peanut butter (crunchy or smooth)

 

12 oz package (1 3/4 cups) semisweet chocolate chips

 

Directions:

 

Preheat your oven to 375 degrees F. In a small bowl whisk the flour, baking powder, and salt to combine. In a large bowl cream the butter, peanut butter, brown and white sugar together until creamy. Add the egg and blend until incorporated. Be sure to scrape down the bowl as you go. Add the dry ingredients into the wet and mix with a spatula until completely combined. Add the chocolate chips and mix to combine.

 

Scoop with a cookie scoop, a mini ice cream scoop, or just two spoons small balls onto a parchment paper lined cookie sheet. Bake for about 8 to 10 minutes. Allow to cool on a cooling rack after letting them set on the sheet for 5 minutes. Enjoy!

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Decadent Pumpkin Pie w/ Pine Nut Topping

I can’t be the only person who has been waiting since last spring for fall to come again, just so i can make some pumpkin pie. During winter and fall your allowed to make rich stews, pies and traditional cold-weather foods. This recipe for Decadent pumpkin pie with a pine nut topping is the best pie you will ever taste! You can make the pie crust from scratch like i have done, and add cinnamon and molasses, for some extra flavor, or you could use some store bought pie crust as well! A graham cracker crust would work here too! Pine nuts and pumpkin are one of the best combinations in pumpkin pie history. This may be the best pie you will ever make.

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Makes one 9 inch pie

Ingredients:

For pie crust:

1. 1 1/4 cup flour
2. 1 tsp cinnamon
3. 1/2 tsp ginger
4. 1 stick very cold butter unsalted
5. 1/4 tsp salt
6. 1 tbs molasses
7. 4- 8 tbs cold water

For pie base:

1. 15-oz can pumpkin puree (not pumpkin pie mix) [or use 2 cups fresh pumpkin puree]
2. 1 Can sweetened condensed milk
3. 1/2 tbs molasses
4. 1/2 tsp cinnamon
5. 1/2 ground ginger
6. 1/4 tsp allspice
7. 1 tsp vanilla extract
8.  1 whole egg plus 3 egg yolks (the yolks will keep the pie from being dry and cracking)

Pine nut topping:

1. 1/2 cup pine nuts (toasted)
2. 1/2 tsp cinnamon
3. 1/3 cup flour
4. 1/3 cup brown sugar
5. 3 tbs butter

Directions:

If you are not making your own pie dough you can skip this explanation on how to make it. if you are making a a graham cracker crust just press it into the pie dish before starting and refrigerate it while making the pie filling so it can firm up.

Preheat your oven to 350 degrees F.

Add the flour, cinnamon, ginger, and salt to a medium bowl, or the bowl of a food processor. mix to combine and add the butter, cut into small chunks. Blitz in the food processor or cut into the flour with a pastry cutter until the mixture forms into coarse crumbs. In a small bowl mix together the molasses and the 8 tbs of water. slowly add the mixture to the butter flour mixture tablespoon by tablespoon mixing in between. add just enough for the dough to press together when you squeeze it with your fingers. wrap the dough in plastic wrap and refrigerate it for at least half an hour and up to overnight.

Roll out pie dough you have made or a store-bought pie crust about 3 inches in diameter larger than your pie plate. Place the dough onto the pie plate. cover the dough on the dish with a layer of parchment paper and pour dried beans or pie weights into the dish. bake at 350 for 20 minutes. Then carefully remove the pie weights or beans and poke holes in the bottom of the crust with a fork. bake for another 10 minutes uncovered.

Increase the oven temp to 450 degrees F. For the filling whisk together the pumpkin puree, sweetened condensed milk, molasses, cinnamon and ginger in a medium bowl. add the egg and egg yolks and mix well until combined.

Pour the filling into the pie plate. Bake in the preheated 450 degrees F oven for 15 minutes. then reduce the temperature to 350 F and bake for another 30 minutes.

Make the topping while the pie is baking. In a small bowl add the flour, brown sugar, cinnamon, and the toasted pine nuts. Mix until combined, cut in the butter with a fork until the mixture forms crumbs.

When the pie has baked, take it out of the oven and crumble over the topping and return it to the oven for another 10 minutes at 350 degrees.

Allow the pie to cool before serving. I love it cold, but you can also eat it at room temperature.

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Peach Fig Tart Recipe

I recently went fruit picking and got some amazing peaches! They were so juicy, sweet, and flavorful. Baking peaches doesn’t do their delicious flavor and texture justice. So i was looking for a recipe with minimal cooking required, and what recipe is better than a fruit tart?!

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Oven: 400 F and 350 F

Bake time: 5 min and 15 min

Ingredients For Pastry Cream:

• 1 1/3 cups whole milk
• 1/4 cup sugar
• 3 egg yolks
• 2 tbs corn starch
• 2 tbs flour
• 1/2 tsp vanilla extract
• 1/2 tsp maple extract
• 2 medium peaches
• 5 large Figs

Ingredients For Crust:

• 1 1/2 cups flour
• 1/4 cup brown sugar
• 1 stick softened butter (1/2 cup)
• 1/4 tsp salt
• 1 egg

Ingredients for glaze:

1/4 cup fruit jelly of your choice

2 tbs water

Directions:

In a saucepan bring the milk so a simmer over medium high heat. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and flour to the egg yolk mixture and whisk until you get a smooth paste. Remove the milk from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If any curdling does occur just pour everything through a strainer. Pour the egg mixture with milk back into the saucepan and stir until thickened under medium low heat. Stir in the vanilla extract. Pour into a clean bowl and cover the skin of the cream with plastic wrap to prevent a crust from forming. Refrigerate until you have baked your crust and sliced your fruit.

To make the crust, place the softened butter and sugar in a medium bowl and beat with an electric mixer or wooden spoon until light and fluffy. Add egg and mix to combine. Add flour and salt and stir in slowly with a wooden spoon (don’t break you electric mixer for this) until a pasty dough forms. Wrap the dough in plastic wrap and form into a thin disk.  Place in the freezer for 15 minutes while you slice your Peaches and figs.

Preheat your oven to 400 degrees F. Spray a tart tin with a removable core with cooking spray lightly. Quickly press the dough into the tin as evenly as possible. Place the tin into the freezer while your oven preheats. Poke a few holes with a skewer in the center of the dough. Bake the cooled dough for 5 minutes at 400 F then reduce your oven to 350 and bake for 15 more minutes.

Cool the baked crust completely before adding the cream.

To assemble, first remove the removable center from underneath the crust carefully. Spread the pastry cream into an even layer all over the inside of the crust.

In a small glass bowl mix together the jam and water and microwave for 30 seconds on high.

Design the tart as seen in the photos or the way you like with sliced fruit. Brush the glaze on top of the fruit Enjoy!

 

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Fried Heirloom Tomatoes Recipe

 

Heirloom tomatoes Come in all different shapes and sizes. They’re super flavorful and aromatic, they are not usually used for something like a sauce. They are given respect and are mostly only used whole. There are he irloom tomato salads, caprese salads, lots of recipes, But in my opinion nothing brings out the flavor of a tomato like breading it and frying it. All of the oil soluble flavor compounds are surfaced, and the sugar in the tomatoes caramelize. And of course a crisp crunchy breading to top it off. Delicious.

Ingredients:

1. 5 medium, 2 large, or 8 small heirloom tomatoes. (or a mix or sizes)
2. 1 cup flour
3. 1/2 tsp garlic powder
4. 1/2 tsp oregano
5. 1/2 tsp salt
6. 1/2 tsp pepper
7. 2 eggs
8. 1 cup panko breadcrumbs
9. 3 tbs of oil for frying (canola or vegetable)

Directions:

• Slice the tomatoes 1/2 inch thick and place on a sheet tray in the freezer for 2 hours so they are easier to handle.
• After the 2 hours In a wide bowl mix the flour, and all of the spices.
• In another bowl beat the two eggs
• in another bowl add the panko bread crumbs
• Preheat a frying pan over medium heat with about the oil. just enough to completely cover the bottom of the pan.
• Dip each slice of tomato first into the flour then into the egg and then into the panko bread crumbs. And place into the oil to fry. Flip when the bottom side is golden brown. Continue this process until no more tomatoes are left.
• Enjoy!!

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Lavender Chocolate Eclairs

Detailed Recipe for lavender eclairs. These are a lot better than anything you will find in a store. They are not the easiest thing to make, But the end result is beautiful and delicious.

1/4 cup butter

1/2 cup water

1/2 cup white flour

1/2 teaspoon white sugar

1/4 teaspoon salt

2 large eggs

1 large egg for egg-wash

1 1/4 cups whole milk

1 tsp dry lavender or 1 tbs fresh lavender leaves and/or flowers

3 egg yolks

1/4 cup white sugar

2 tablespoons white Flour

2 tablespoons cornstarch

1 teaspoon pure vanilla extract

Few drops of blue and red food coloring to make purple (If Yo Feelin Fancy)

Dark chocolate for dipping

Directions:

1. To make the choux pastry Preheat your oven to 400 degrees F
2. In a medium saucepan over medium heat add the butter and water and stir until everything is melted and simmering. Remove from the heat.
3. While the butter melts add the flour, sugar and salt to a small bowl and whisk thoroughly
4. Add the flour mixture to the saucepan (off of the heat) and stir vigorously until a ball of pasty dough is formed.
5. set aside to cool for about five minutes.
6. Add the eggs one at a time (THIS IS IMPORTANT) stir completely before adding in the second egg. Stir well.
7. Transfer the dough to a pastry bag. Pipe about 5 inch long 1 inch wide strips onto a parchment paper lined baking sheet. Pipe as evenly as you can.
8. Bake the piped dough in the preheated oven for 15 minutes. Then lower the oven to 350 and bake for another 25 minutes before removing them to cool.
9. To make the pastry cream heat the milk up in a small saucepan over medium low heat with the lavender.
10. Add the 3 egg yolks, cornstarch and the 1/4 cup sugar to a medium bowl and mix well for 2 mins.
11. Slowly add little by little the hot milk into the egg yolk mixture while whisking vigorously. Pour all of the milk into the yolk mixture. Whisk vigorously to infuse the lavender into the mixture.
12. Pass the mixture through a sieve into the saucepan again To remove the bits of lavender.
13. Add the food coloring if using. Stir constantly over medium low heat until the mixture thickens. Remove from the heat. Set aside to cool.
14. put the pastry cream into a plastic zip lock back and cut a corner off.
15. To pipe the cream into the eclairs poke a hole into each end of the eclair with a skewer and wiggle it around to make space inside the pastry for the cream.
16. Pipe the cream into the eclairs through both sides. This is very important or the eclairs wont have cream all the way through.
17. Melt the dark chocolate in a large bowl and dip the tops of the eclairs in the chocolate.
18. Enjoy!!!

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Blueberry Munchkins Recipe

Blueberry Stuffed Munchkins. Exploding blueberries in the middle, rolled in cinnamon sugar, just amazing. Perfect once-in-a-while Saturday morning breakfast. These are fast and easy to make as well. No need for any donut cutters. Nothing expensive, just delicious crispy goodness and love. There are very few foods as tempting and emotional as a donut.

Ingredients:

1/3 cup milk

2 tbs lemon juice

2 tbs shortening or butter

1/2 cup sugar

1 egg

2 cups white flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

about 4 cups oil for deep frying

1/3 cup white sugar

1 tsp cinnamon

Directions:

1. In a cup stir together the milk and lemon juice, set aside
2. In a medium mixing bowl cream the shortening and sugar together, until all the sugar is moistened.
3. Beat in the egg, mix well
4. Add the flour, baking soda, nutmeg and salt
5. mix dough until a slightly wet ball of dough forms
6. dump the dough onto a floured surface and roll out to about 1/4 in thickness
7. Cut out 3in. by 3in. squared of dough with a knife.
8. Place two medium blueberries in the center of every square and roll the squares into balls around the blueberries. Roll well between your hands. Make sure there is no place for the blueberries to leak out from.
9. Fry the munchkins in 350 degree F oil untill both sides are golden brown,
10. In a wide plate mix together the 1/3 cup of white sugar and cinnamon.
11. Roll the munchkins after being fried, into the cinnamon sugar and serve.
12. Enjoy!

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Date Almond Chocolate Chip Ice Cream

Dates, almonds, and chocolate are probably the best combination in existence. The Super sweet dates with a rich crunchy almond all cut through with the delicious bitter note from the chocolate. Perfect. This ice cream is out of this world. And all you need is a blender, though it would make the texture better, you don’t even need an ice cream machine!

Ingredients:

2 cups heavy cream

1 tsp Vanilla extract

1 1/2 cups Pitted mejdool dates (big soft ones)

3/4 cup roughly chopped almonds

3/4 cup semisweet or milk chocolate chips

1 tsp Arabic gum (optional)

1 cup whole milk

Directions:

1. In a Blender add the milk, Arabic gum (if your using it) and pitted mejdool dates blend for 5 minutes on high or until all the dates are dissolved.
2. Add the mixture to a prefrozen icecream machine and freeze according to manufacturer’s direction.
3. Right when the mixture is about to turn into soft serve consistency add in the chopped almonds and chocolate chips. Continue freezing in machine, then add to a container and freeze in a freezer for about 4 hours or until completely frozen.
4. Or if you don’t have an ice cream machine just pour the mixture into a large bowl and put the entire bowl into your freezer for about 1/2 hour. Then take it out and blend it with a hand held blender, or mixer and freeze for another 1/2 an hour. Mix in the almonds and chocolate once the mixture is thick.Repeat the process every half an hour until your desired consistency is reached.
5. Enjoy!

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Eye-catching Almond Grape Pops Recipe

These Frozen Almond Grape Pops are straight up sexy. They are an explosion of sweet, tart, rich, and crunch. And their tiny so go ahead, have another, and another. These are a great easy party snack. Almonds and grapes go so well together!! Follow my blog for more unusual fun flavor combinations in recipes!

Ingredients:

• 1/2 cup semisweet chocolate chips
• 3 cups white grapes
• 1/2 cup almonds
• Foam plates
• toothpicks

1. Take each grape and push a toothpick into the hole where there was the vine. Do this for all the grapes.
2. Melt the chocolate chips in the microwave in a wide bowl at 15 second intervals stirring every interval.
3. In a spice grinder, blender, or food processor blitz the almonds to small chunks, not a fine powder. Keep’em chunky. Move them to a plate
4. Take each grape and roll it in the chocolate and then roll it in the crushed almonds. Turn a foam plate upside down and use it as a stand to poke the toothpicks into so they will stand upright and not touch each other. BAM. HOW CONVENIENT. Once you have filled up the foam plate stand place the stand upright into the freezer and continue rolling the grapes in chocolate and almonds until there are no more.
5. If you don’t have a lot of space in your freezer, once one plate of pops is frozen completely (1 hour) move the pops into a plastic container and store in the freezer while you continue to put plates with dipped grapes in the freezer!
6. DUDE THESE ARE SO GOOD. SHARE THIS RECIPE ON FACEBOOK, TWITTER, PINTEREST, ANYTHING I DON’T CURRRR,
7. Enjoy!

Fresh Mint Chocolate Chip Ice Cream Recipe

The most refreshing ice cream ever. Fourth top sold ice cream flavor ever! You can now make it at home! This recipe uses fresh mint, so no need to worry about buying a whole bottle of peppermint extract for one recipe. This recipe Is super easy as well!

Ingredients:

2 cups heavy cream

2 cups whole milk

20 leaves fresh peppermint. (or regular mint)

1/2 – 3/4th cup of semi sweet or dark chocolate chips

1 2/3 cup sugar

Directions:

1. Put the milk, sugar, and peppermint into a blender and blend on high speed for about 3 minutes until everything is super smooth.
2. Add the heavy cream to the blender and blend on low speed just until everything is combined.
3. Freeze in an ice cream machine according to manufactures directions.(you may need to freeze it in two batches)
4. Or if you don’t have an ice cream machine just pour the mixture into a large bowl and put the entire bowl into your freezer for about 1/2 hour. Then take it out and blend it with a hand held blender, or mixer and freeze for another 1/2 an hour. Repeat the process every half an hour until your desired consistency is reached.
5. Enjoy!

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Almond Brown Butter Scallops and Potato Hash

These are the best scallops I have ever had. You will be amazed how flavorful this dish is. Serve with a nice salad for a light delicious elegant dinner. These scallops impress.

Ingredients For Potato Hash:

• 2 large russet potatoes
• 3 spring onions
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dry thyme
• 1 tsp vanilla extract
• 1/2 tsp sugar
• 1 tbs vegetable oil

Ingredients For Almond Brown Butter Scallops:

• 1 pound fresh sea scallops (15-16)
• 1 egg
• 1/3 cup almond meal
• 2/3 cup panko bread crumbs
• lemon zest
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 stick butter
• Vegetable or Canola oil for frying

Ingredients for cream sauce:

1/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

1/2 tsp salt

juice from lemon that was zested

2 cloves garlic

1/4 tsp ginger powder

2 tbs fresh cilantro

Directions:

For potato hash:

1. Peel and grate potatoes with a grater and add to a medium bowl.
2. Slice scallions finely and add to the bowl.
3. Add the salt, pepper, thyme, vanilla, sugar and eggs to the bowl and mix well to combine.
4. Heat large saute pan on medium high and add the oil. Drop 1/2 cup fulls of the hash mix onto the pan and pat into a circle with a spatula, saute until brown on both sides.
5. Move to rack to cool and continue frying off the rest.

For the scallops:

1. Brown the butter on medium heat in a medium sauce pan until it stops foaming and drain through a paper coffee strainer or a very fine strainer to remove any milk bits. Add the butter back to the pan.
2. Add the almond meal, panko breadcrumbs, salt, pepper, and lemon zest to a small bowl.
3. Place the scallops in a small bowl and add an egg to them. Mix well gently to coat the scallops.
4. Roll each scallop in the breadcrumb mixture and set aside on a plate.
5. Add enough oil to the pan with butter to reach 2 inches up the side of the pan. Heat the oil to 370 degrees F.
6. Fry the breaded scallops until golden brown turning them to brown evenly (2 min). Place on a rack while you finish frying the rest.

For the sauce:

Finely grate or chop garlic and chop cilantro, add to a bowl along with all of the other ingredients. Stir well. serve with scallops and hash. Enjoy!

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