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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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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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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Blueberry Crumble Cake Recipe

This cake is a delicious easy summertime cake with a dollop of whipped cream, ice cream, with coffee or just on its own! This cake is absolutely delicious! It will be a hit at any gathering. Blueberries go so well with cinnamon and brown sugar! If you don’t have any brown sugar, you can learn how to make it easily here!

Oven Temp: 425 F

Pan Needed: 10 inch round cake pan

Baking time: 20 minutes

Ingredients:

2 cans of buttermilk biscuits (8 per can) [or make your own with my recipe]

1 stick butter

3/4 cup brown sugar packed

1/2 tbs cinnamon

2 cups blueberries (1 pint)

1/4 cup white sugar

3/4 cup oatmeal

2 tbs brown sugar

1/4 cup flour

Directions:

1. Preheat your oven to 435 Degrees F and Spray a 10 inch cake pan with cooking spray
2. If you are using homemade biscuit dough press the dough that has been made and is ready be baked into a large square. Then cut it into small 1 1/2 inch by 1 1/2 inch cubes.
3. Melt butter in a small saucepan. In a small bowl mix together the brown sugar and cinnamon.
4. Roll each biscuit cube in butter lightly, dip it into the brown sugar and cinnamon mixture and place into the cake pan.
5. Lay an even layer on the bottom with 2/3rd of the sugared biscuit dough. If there doesn’t seem to be enough by 2/3rd of the dough just press the biscuit pieces into an even layer.
6. Mix together the blueberries and white sugar and pour the  blueberries over the biscuit base in an even layer.
7. Dip the remainder of the biscuits in butter and sugar and position evenly on top of the blueberries. All of the blueberries will not be covered.
8. In the pan with your remaining melted butter add the oatmeal, flour, and the brown sugar. Mix well and sprinkle this mixture evenly all over the cake.
9. Bake for 25 minutes. Cool for 10 minutes before eating.Enjoy!

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Strawberry Apricot Soufflé Recipe – Easy Soufflé Recipe

The Souffle!! Every chef’s nightmare. Or is it? Turns out a souffle isn’t as hard as you think. If you can make custard and beat egg whites to stiff peaks, YOU CAN MAKE A SOUFFLE! That doesn’t mean you wont impress your friends by making one. This one of a kind Summer Apricot Strawberry Souffle is out of this world. And with some technique. I’ll give you some tips for the perfect easy souffle, your first time:

• Butter your ramekins with a pastry brush brushing from the center of the bottom of the dish to the edges in a swift motion. you want vertical stripes of butter going up all around the inside of the dish.
• Place a baking sheet in the oven and put the ramekins over it. you don’t want to risk ruining your perfect souffle by digging your oven mitt into it.
• Eat them right away! Serve your souffles on a plate straight out of the oven.
• Fold in your egg whites slowly and carefully. you don’t want to get rid of those bubbles! the are what make the souffle rise!
• Be confident!

Oven temp: 375 F

Baking Time: 17-18 minutes

Ingredients:

1 cup milk (1/3 cup each serving)

3 eggs

1/4 tsp cream of tartar

2 tbsp flour (2 tsp each serving)

1 1/2 tbsp cornstarch (1/2 tbsp each serving)

6 tbsp sugar (2 tbsp each serving)

Softened butter for ramekins

Sugar for dusting ramekins

One medium apricot pureed, or 1/4 cup apricot jam (1 1/2 tbsp each serving)

4 medium-large strawberries pureed or 1/4 cup strawberry jam (1 1/2 tbsp each serving)

Directions:

Preheat your oven to 375 F. In a small pot over the stove heat milk until simmering over medium low heat. In a medium bowl, separate egg yolks from egg whites of every egg and place egg whites in a clean metal bowl. Add 2 tbsp of the sugar to the egg yolks and whisk until pale and light. Add cornstarch and flour to the yolks and whisk until a smooth paste forms. Slowly drizzle small amounts of milk at a time into the egg yolks while whisking. Return the yolk mixture the pot of milk and whisk vigorously over medium low heat until the mixture thickens. Mix in the fruit purees or jams and cool in freezer to get it colder quickly.

In the metal bowl beat with an electric mixer of whisk the egg whites and cream of tartar until soft peaks form. slowly add the remaining 2 tbsp of sugar while beating until stiff peaks form.

Mix in one-third of the egg whites into the custard cooling in the freezer. Then fold in slowly the next third, it’s okay if there is a little bit of egg white lumps going through the mix. Then carefully fold in the last third of the whites. This time be extra careful not to knock out any air that you whisked into the egg whites.

Set the mixture aside and grab your 3 ramekins. with a pastry brush, paint the bottom of the first ramekin with butter, then paint up the sides vertically. in straight lines, so that the souffle rises correctly. do this all around the inside and bottom of each ramekin. Pour in about 1/4 cup of sugar into the first ramekin and turn it to make a coating of sugar all over the butter. do this over the next ramekin so the access sugar falls into the ramekin. do this with all of the ramekins.

Slowly fill each ramekin with the batter with a little more than the rim. with a butter knife or a straight edge wipe off the access to level the rim off. Each ramekin should be filled to the brim. Place the ramekins onto a baking sheet far apart from each other and place them in the oven quickly. Bake the souffle for 17 – 18 minutes, until they have HOPEFULLY, rose one or two inches over the brim. SERVE RIGHT AWAY, with chocolate sauce or just by themselves. Enjoy!!

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Perfect Chocolate Cupcakes With Vanilla Butter Cream

Finally! A chocolate cupcake recipe that won’t give you cupcakes with a sad dimple in the middle! Firm, but unbelievably moist. Chocolate and vanilla are probably the most underestimated flavors. Don’t look passed these, they are easy to make, and taste outstanding!

Oven temp: 350 F

Bake time: 18-19 minutes

Ingredients For Cupcakes:

• 1 1/4 cups flour, sifted
• 1/2 tsp baking soda, sifted
• 1/4 tsp salt
• 1 stick butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk,
• 1/2 cup Dutch process cocoa powder

Ingredients For Butter Cream:

• 2 sticks butter softened
• 4-5 cups powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp salt

Directions:

Preheat your oven to 350 degrees F. Line a cupcake tin with paper or foil liners. In a large bowl beat the butter with an electric mixer until it looks like mayonnaise. add sugar and continue beating for 2 min. Beat in eggs . Add the flour, baking soda, and salt to a small bowl and whisk thoroughly to combine. Add one third of the flour to the large bowl with butter and blend to combine, then add one third of the milk and combine. Continue alternating until all the milk and dry ingredients are combined. Add Cocoa powder and vanilla extract and combine. Fill the cupcake tins with the batter about 2/3 of the way full. Bake for 18-19 minutes or until a toothpick inserted into a cupcake comes out clean.

To make your frosting add butter, salt, and vanilla to a medium mixing bowl. Beat with an electric mixer until it looks like mayonnaise. Slowly add in powdered sugar until the frosting reaches the consistency of your liking. Wait for Cupcakes to cool completely before frosting them. I used a 1 inch round tip on a pastry bag to pipe frosting. You can also use a large plastic Ziplock bag With one corner snipped off. Enjoy!

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The Best Fudge Brownies Recipe

Makes: 16

Oven: 350 F

Baking Time: 55 minutes

Ingredients: 

1 stick butter

1 1/4 cups dark chocolate chips or 8 oz bittersweet chocolate (or semi-sweet or a mixture!)

1 1/4 cups sugar

3 eggs

1 cup flour

1/4 cup cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1 tsp vanilla extract

Directions: 

Preheat your oven to 350 degrees. In a metal bowl over simmering water, melt the butter. Stir constantly until everything is smooth. Remove from the simmering water and allow to cool slightly. In a medium bowl combine the flour, salt, cocoa powder, and baking powder and set aside. Add the 3 eggs and the sugar to the melted chocolate and butter and mix well. Add the wet ingredients to the dry and mix only until just combined. Pour the batter into a 9 x 9 baking pan and bake for about 55 minutes. They will look odd and wet when they come out. But allow them to cool for 30 minutes and then cut them into 16 pieces. Enjoy!

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Soy Sauce Chocolate Cupcakes With Ginger Peanut Swiss Meringue Buttercream And Peanut Crunch Recipe

If you’re familiar with me and my blog yo know you’ve been waiting for this recipe. I had in mind the savory components that you find in some Asian dishes, and figured ” Hell, WHAT can go wrong with some chocolate in the equation?!” I was… VERY… right! This totally worked. It has the textural component of a crunch factor like in some noodle dishes as a surprise piece of brittle underneath the frosting! I don’t think I’ve ever seen this done before!

If you’re   wondering, “Well where the hell am i gonna bring these to, these sound CRAZY,” well these actually would be great desserts at a potluck or a shower of some kind. Or even birthday parties. They are not as odd as you might expect. Try making a two layered cake and putting the brittle underneath the frosting between the layers. Have fun with it!!

Oven: 350 Degrees F

Bake time: 18-20 minutes

Makes: 18 cupcakes

Ingredients For Cupcakes:

1 1/4 cup flour

1 tsp baking soda

1/2 tsp allspice

1/2 tsp cinnamon

1/8 tsp nutmeg

1 stick of butter softened to room temperature

1/2 cup sugar

1/2 cup brown sugar

1 cup whole milk

2 eggs

2 tbs Soy sauce

Ingredients For Ginger Peanut Swiss Meringue Buttercream:

6 egg whites

1 cup white sugar

1/2 cup brown sugar

1/2 cup butter cut into small cubes

3/4 cup cold creamy peanut butter (one like jif works best)

2 tsp powdered ginger

1 tbs soy sauce

Ingredients For Soy Sauce Peanut Brittle Crunch:

1/2 cup peanuts, crushed

3 tbs brown sugar

1/2 tbs soy sauce

Directions:

Preheat your oven to 350 degrees F. Measure out the flour, baking soda, cinnamon, allspice, and nutmeg onto a piece of parchment paper. In a medium bowl add the butter alone and cream until super light and fluffy with an electric mixer. Add the sugar and cream until super fluffy also. Add the eggs one at a time scraping the sides with each addition. Combine the milk and vanilla in a large cup. Add one third of the dry ingredients to the creamed butter sugar mixture, and then add one third of the milk mixture. Alternate adding the flour and milk until all the ingredients are incorporated. Add in the cocoa powder and mix until incorporated.

Scoop out the batter with a an ice cream scoop into as many lined cupcake tins as you need, fill them to about 2/3 of the way full. Bake the cupcakes for 18-20 minutes or until a toothpick is placed in the center of one and comes out clean or with some coarse crumbs. Let the cupcakes cool in the tin for about 5 minutes before removing them onto a wire wrack to cool completely.

Make the meringue butter cream while your cupcakes are baking. Add the egg whites and sugar to a medium clean metal mixing bowl and place over a pot filled with an inch of simmering water over low heat.

Continuously whisk the mixture for about 3 minutes until the egg whites heat through and there is no more granular sugar in the mixture when you feel a little with your fingers.

Take the mixture off the heat and beat with an electric mixer on high for about 10 minutes or until super stiff peaks form.

Add the butter in small chunks and beat in until incorporated. 

Add the peanut butter and beat in until no lumps remain. 

Add the soy sauce and ginger powder and mix until incorporated. Refrigerate while making the brittle.

To make the brittle mix the soy sauce and sugar in a small bowl and microwave for 30 second increments until hot and bubbly. Add the crushed peanuts and mix well. pour the mixture onto a piece of parchment paper and refrigerate to harden completely.

To assemble cupcakes, break off a small piece of brittle and place on the center of each cupcake.

Pipe on the frosting from a large pastry bag fitted with a one inch tip making sure to cover the brittle completely, keeping it a surprise!! Enjoy!!

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Coming soon…Bacon Jalapeno Chocolate Chip Cookies!! Ridiculously amazing combination or complete disaster!!?!

Snickers Whoopie Pies Recipe

   The cakey chewy stick to your teeth perfection of a whoopie pie meets the buttery sweet peanut crunchy goodness of a snickers bar. Velvety caramel marshmallow filling, crunchy peanuts, rich chocolate. Like… I don’t even have to continue. These will be a hit at ANY party. Everyone loves anything baked with snickers. It’s a culinary pairing from heaven.

Pan: 2 sheet pans or cookie sheets lined with parchment paper.

Oven: 400 degrees F

Baking time: 10 minutes exactly.

Whoopie Pie Batter Ingredients:

3 cups flour

1 1/2 cups cocoa powder

1 tbs baking soda

1 tsp baking powder

1/2 tsp salt

2 sticks room temperature butter (1 cup)

1 1/2 cups sugar

2 large eggs

2 cups buttermilk at room temperature

2 tsp vanilla extract

(Note: If you don’t have any butter milk lying around, make some yourself! It’s so easy! Stir two tablespoons of white vinegar into two cups of whole milk and allow to sit for 10 minutes. It will get thick and tart.)

Caramel Marshmallow Filling Ingredients:

1 16 oz jar of fluff

3/4 cup of caramel sauce (Store bought or you can use my recipe here)

1 stick butter

1/4 teaspoon salt

3 cups powdered sugar or as needed

20 frozen mini snickers chopped into little pieces (cut each bite sized piece into 9 pieces)

Directions: Preheat your oven to 400 degrees F. Line 2 sheet pans or cookie sheets with parchment paper.
In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. LIKE ACTUALLY SIFT THEM. I hate sifting normally but here it’s crucial to remove any lumps of cocoa and flour so you’ll get the perfect texture! Set the mixture aside.

Cream together the butter and sugar with an electric mixer or with a whisk. Beat for an entire minute. Beat in the eggs, buttermilk and vanilla.
Slowly add in the dry mixture. Do not over mix! Once it’s combined, stop!
Using a medium cookie scoop, portion out 12 dollops of the batter onto a lined pan. Use up to two pans at once in the oven on the middle rack.
Bake for ten minutes exactly.

 Place on a cooling rack and allow them to cool while you make the frosting.

In a large bowl combine the container of fluff, the stick of butter, caramel sauce  and salt, beat until the mixture is smooth. Slowly add 1 cup of powdered sugar at a time. Stop adding powdered sugar when the frosting is thick and holds is shape. Fold in the chunks of frozen chopped snickers. Scoop the frosting into a large pastry bag fitted with a half-inch tip. You can also use a large zip-top bag with the corner snipped off. But if your brave enough to make this recipe you probably already know that. (*u*)

Assemble the whoopie pies by putting some frosting on the bottom side of one of the half pie cookies you cooled, and top it off with another.

They will keep stored in a closed container for 3 days, but they won’t last that long… Enjoy!

Brazilian Brigadeiro Recipe

These Brazilian treats are a staple for any party at my house. They’re like chocolate truffles except have deep notes of sweet flavor and have a texture like caramel. They are also incredibly easy and basic to make!

Pan: medium saucepan

Ingredients:

1 14 oz can of sweetened condensed milk

1 tbs butter

4 tbs cocoa powder

Whatever you choose to roll them in after forming them for example: bittersweet chocolate crushed into a fine powder in your food processor  coconut shreds, sprinkles,  toffee, chopped nuts, or anything along those lines really…

Directions: Mix the sweetened condensed milk, cocoa, and butter in a medium saucepan over medium low heat. Stir constantly over medium low heat until the mixture thickens up and releases from the bottom and sides of the pan. 

If you tilt the pan and the mixture just starts to roam around free from the sides and bottom, remove the pan from the heat and pour the mixture onto a large glass plate. Allow the mixture to cool to room temperature (about 20 minutes) before forming into balls.
 

Grease your hands with some butter or cooking spray and tear off half tablespoon to one tablespoon sized balls from the brigadeiro mixture and roll them into balls in your greased palms. Roll in the topping of your choice, i used finely ground bittersweet chocolate to add a different level of sweetness and to cut the richness of the brigadeiro. Place in little mini cupcake liners. Enjoy!