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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Healthy Banana Piña Colada Sorbet Recipe

This recipe Is AMAZING. The exotic flavors of banana coconut and pineapple join in this super easy summer treat. No heat. No fuss. Just delicious easy fun! 4 ingredients. No Sugar added!! This easy healthy banana pina colada sorbet will be a hit at any party.

Ingredients:

• One 13 oz can coconut milk
• One 20 oz can No sugar added Pineapple chunks in juice. Or 1 1/2 cups fresh pineapple chunks
• 3 ripe or over-ripe Medium bananas
• zest of 1 lime (optional)

Directions:

1. Add all of the ingredients to a blender and blend on medium for 1 minute.
2. Freeze in ice cream machine according to manufactures directions.

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.

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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!!?!

The Best Oatmeal Trail Mix Cookies Recipe

These cookies are so great and easy. They can be made any flavor you decide or have! The PERFECT delicious low fat snack!

Makes 12-16 three inch cookies.

Makes: 12-16 3-inch cookies

Baking time: 10-12 minutes

Pan: Parchment paper lined baking sheet

Ingredients:

1 cup rolled oats

1/2 cup flour (you could replace 1/4 of a cup with protein powder if you like)

1/2 cup of wheat bran (or crushed bran cereal)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 tbs butter)

1/4 cup coconut flakes

1/4 cup chocolate chips

1/4 cup chopped nuts

1 ripe banana mashed

1/4 cup brown sugar

1 tsp vanilla extract

1/4 cup melted chocolate chips (optional for drizzling on top)

(NOTE: you can substitute any trail mix ingredients for the coconut, chocolate, and nuts. Try adding craisins, peanut butter chips, or m&m’s!! As long as the total amount of add ins are 3/4 of a cup you’ll be fine.)

Directions:

Add the oats, flour, wheat bran, baking powder, baking soda, salt, and the add ins of your choice to a medium bowl and mix well. Add the butter and sugar to another small bowl. Blend until creamed well.

Add mashed banana and vanilla extract.

 Add the wet ingredients to the dry and stir well to combine. Refrigerate for 15 minutes while you prep your oven to 350 degrees F.  After 15 minutes dump the dough out onto a piece of parchment or wax paper and cover with another piece of lining paper.
Roll the dough out to about 1/4 of an inch thickness. Remove the top sheet of parchment and cut out circles with a cookie cutter of a small rimmed cup like i did.
Place the cookies onto a parchment or wax paper lined baking sheet 1 inch apart.

 

Bake for 10-12 minutes or until golden brown on the edges. DON’T EVEN WAIT. Dig into one hot!!! Yeah i said it. Haha. Or wait for them to cool completely and drizzle them with melted chocolate chips. Enjoy!!

These cookies can be a great way to incorporate lots of fiber and protein in your diet! They make for delicious filling snacks that you DON’T have to feel guilty about putting in your kids lunchboxes. Or you know…devouring all by yourself.

Follow my blog if you want to be informed when i post some great new recipes, like Soy Sauce Chocolate Cupcakes with a Ginger Peanut Swiss Meringue Butter-cream!!

Easy Fresh Pasta Recipe

Fresh pasta is so delicious and easy to make. It only takes a few ingredients and a little patience to get hot fresh pasta in no time!

This recipe makes about two servings, feel free to double it for more!

Ingredients:
1 cup all purpose flour or white whole wheat flour (regular whole wheat doesn’t work out as well)
1 egg (or two egg whites)
1/2 tsp salt
2 tbs water or as needed to bring dough together

Directions:
If you have an electric mixer with a dough hook, now’s the time to pop that baby out. Put all of the ingredients in the bowl of your stand mixer and turn your machine on until the dough forms. Kneed for about 5 minutes or until the dough is smooth and elastic. (jump to steps after hand kneading method to continue)

If your doing this by hand then pop out a large mixing bowl, add the flour and salt. Stir to combine. Make a little valley out of the flour with your fingers. Add the egg or egg whites and water into the hole. Mix all the ingredients in the bowl until a dough. It the dough seems dry add another tablespoon of water and knead until a single ball comes together. Knead the dough on a lightly floured surface for about 5 minutes or until it becomes smooth and elastic.

Place the dough in a plastic bag or wrap in plastic wrap and refrigerate for 20 minutes at least before rolling out. When you are ready to roll out and cook the pasta bring a large pot of salted water to a boil.

Take your pasta dough and cut it into two pieces and roll each piece one at a time either using a floured rolling pin on a floured surface or a floured pasta roller. Cut out the pasta into the shapes you desire and boil for 2 to 3 minutes for thorough cooked pasta. If aldente is how you like your pasta then leave the cut out pasta to dry for twenty minutes and then boil for 45 seconds! Drain the pasta and serve warm with some tomato sauce or use in your favorite pasta dishes. Enjoy!