Archive for ‘favorite recipes’

September 9th, 2013

chocolate peanut butter no bake cookies

no bake cookies

I used to make these cookies all the time, but then stopped and kind of forgot about them. Does that ever happen to anyone else? I made them this weekend and was reminded why we used to eat them so much: they’re addicting!

Chocolate Peanut Butter No Bake Cookies

1/4 cup butter

2 cups white sugar

1/2 cup milk

3 tablespoons cocoa powder

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

3 cups quick oats

 

Before making the cookies lay out sheets of wax paper to drop the cookies to setup.

In a medium size sauce pan heat butter, sugar, milk and cocoa powder over medium high heat. Heat the mixture to a rolling boil and boil for 1-2 minutes.

Remove from heat and stir in vanilla and peanut butter until peanut butter is incorporated. Mix in oats one cup at a time, until all oats are evenly coated.

Drop heaping tablespoons on the wax paper and let setup for about 30 minutes. Enjoy!

January 30th, 2012

flourless peanut butter cookies

I found this recipe in Real Simple magazine. I’ve made them twice, and they are really good melt-in-your-mouth peanut butter cookies, and you don’t need to get out any flour.

 

Ingredients

2 cups creamy peanut butter

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 teaspoons baking soda

1/2 teaspoon salt

 

Directions

  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
  2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
  3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

A few helpful tips:

  • Definitely use parchment paper or wax paper on your baking sheets
  • To get the peanut butter to come out of your measuring cup more easily: run your cup under hot water for a few seconds and then measure your peanut butter without drying it
  • Similarly, to make pressing the criss-cross pattern easier: have a cup of hot water nearby to dip your fork in when the dough starts sticking
  • Rotating the baking sheets halfway through is an important, needed step
  • Have a cup of milk ready
March 2nd, 2011

chewy chocolate chip cookies

Some people like their cookies crunchy, some people like them soft and chewy. I’m a soft and chewy lover.

One night a few weeks ago I really wanted cookies, but couldn’t make them because I was feeding and otherwise taking care of David. Matt, being the wonderful man that he is, went right to work in the kitchen. He had already started adding things to the mixer, when we realized that we didn’t have any shortening. After an internet search on substitutions, we decided to be a little adventurous and try applesauce. It’s sounds weird, but that one change made these already great chocolate chip cookies even better.

Confession: “Find the best chocolate chip cookie recipe” is listed very near the top of my “bucket list.” This recipe, with the applesauce added, is the best one I’ve found so far.

Hmm, actually these are so good, maybe I’ll just keep them to myself as a “secret recipe” …

Oh, okay. These cookies are chewy right out of the oven, cooled off, and even days later.

APPLESAUCE CHOCOLATE CHIP COOKIES

1/2 cup butter, softened

1/2 cup applesauce

2 teaspoons vanilla

2 eggs

1 cup brown sugar

2 packages vanilla pudding mix

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 cups all-purpose flour, rounded

chocolate chips


Preheat oven to 350.

In mixer, cream butter and applesauce. Add vanilla and eggs; mix until well blended.

Mix in brown sugar, pudding mix, salt, baking soda, and baking powder; mix until smooth. Add one cup of flour at a time, mixing well. Fold in desired amount of chocolate chips.

Drop tablespoon-size balls about 2 inches apart onto baking sheet.

Bake for 8-10 minutes, or until golden brown. Makes about 40 cookies.

A few of my baking secrets:

  • In Rexburg, 9 minutes is the magic baking time. Perfect every single time.
  • The cookie dough will be pretty sticky, so be patient and consider using nonstick baking sheets, parchment paper, or waxed paper on baking sheets (I personally LOVE my Calphalon nonstick baking sheets).
  • Use a melon-baller, ice cream scoop, or cookie scoop to make uniform, store-bought looking cookies.
  • For the most aesthetically pleasing cookies, use mini chocolate chips (this is my golden secret, it seems small, but makes a big difference–we recently discovered cheaper mini chocolate chips sold in the bulk section at our local Winco, if you have one in your area).
  • For added cookie magic, put cookies in an airtight container while they are still slightly warm.

Make them. Eat them. Love them. Thank me after you eat them, but before you step on the scale after eating the whole batch.

Goodness, I must be feeling really nice today to post one of my favorite recipes of all time AND so many of my secrets.