Sunday, February 28, 2016
Thursday, February 25, 2016
Sunday, February 21, 2016
Clearly I just use birthdays as an excuse to adventure in the kitchen...baking style. This is also the time I put my taste buds aside for the birthday person. We all know peanut butter cookies are not my favorite but my dad has had a recent obsession with them. When asked about any food or baked good even in a restaurant he usually just says the item is ok or fine. When I asked him how these were he said GOOD! AND JUST WAIT....you may want to take a seat too....I responded with like a bakery right? and he said NO BETTER THAN A BAKERY. wow. I think that if I got his approval I can call these a success (and we know I don't usually go for a pb cookie but have had my fair share already). Enjoy! They are a tad crunchy on the outside while still nice and moist and chewy on the inside. And as my dad said actually taste like peanut butter.
-a few notes-many recipes say don't use all natural pb because it spreads but I did anyways and clearly these did not spread. I just popped them in the freezer for 40 mins. before baking.
- if you have some dough waiting to be baked while a pan is cooking palce in fridge to keep chilled.
- DO NOT think they are under-baked after about 10-12 minutes they will look a bit underdone but then let sit for 2 minutes on pan and then move to a cooling rack!
- 1 stick (1/2 cup) unsalted butter room temperature or softened
- ½ cup granulated white sugar
- ½ cup dark brown sugar
- ½ cup (or a bit more...can't hurt :) ) chunky peanut butter ( used Teddie super chunk! I think the nuts add some nice texture)
- 1 egg
- 1 tsp vanilla
- 1½ cups all purpose white flour
- 1 tsp baking soda
- ½ tsp salt
1. Mix the butter and sugars together in your mixer or a medium bowl.
2. Add the peanut butter, egg, and vanilla. Mix until combined.
4. Roll dough into a ball and using a cookie scooper scoop out cookies and place on a plate. Cover with press and seal and place in freezer for 30-40 minutes. (if you have more time in the fridge for about an hour or up to overnight).
5. Preheat oven to 350. After done chilling place cookies on cookie sheet lined with parchment paper.
6. Place in oven and bake 10-13 minutes. ***read note at the top***
7. Let sit on pan for 2 minutes and then transfer to cooling rack to cool or eat :)
8. Enjoy with a nice glass of milk and some ice cream and maybe even topped with some more pb! Or make a nice cookie sandwich with some Arctic zero!
*store in an airtight container to keep freshness once fully cooled.
-recipe adapted from: http://www.dessertnowdinnerlater.com/thick-and-chewy-peanut-butter-cookies/
Monday, February 15, 2016
1/2 cup rolled oats ( processed until fine grain NOT oat flour)
2-1/4 cups flour ( I used white wheat but calls for all purpose)
1-1/2 tsp. baking soda
A dash of salt
1/2 tsp. cinnamon
1/2 cup melted coconut oil
1 cup dark brown sugar
1-1/2 tsp. vanilla
1 trader joes dark chocolate bar chopped and shaved ( variety is the spice of life) *next time I might add a bit more
1 cup finely chopped walnuts
1.Preheat oven to 350ºF (When ready to bake after chilling dough)
2. Line a cookie baking sheet with parchment paper.
3. Grind oats in a food processor or blender until fine (make sure not to process to long or you will end up with oat flour!).
4.Combine the ground oats with the flour, baking soda, salt and cinnamon in a bowl. Wisk until combined.
5. Cream together the melted coconut oil , brown sugar, and vanilla until just combined.
6. Add the eggs and mix until combined.
7. Add the flour mixture to the mixer bowl with the wet ingredients and mix until just combined and a dough forms.
8. Add in the chocolate chips and walnuts. Mix until combined.
9. Take bowl off of mixer and create a big ball with the dough making sure it is all mixed and all nuts and chocolate is distributed evenly.
10. Scoop or spoon out rounded balls and place on a plate or in a ball to chill. Make sure to scrape the sides of the bowl...I made 2 more cookies from that dough...might want to check the mixer attachment too (I forgot but had a lot to taste test with...woops raw dough is good for you right?)
11. Cover with cling wrap or press and seal. Place in fridge for at least an hour before baking (can be as long as overnight). If need be you can freeze the extra dough if you have more than you need.
12. Preheat oven to 350. Place prerounded cookies on baking sheet and place in oven.
13. Bake for 8-12 minutes or until center is still a little on the softer side but edges are lightly browned.
14. Cool on pan for 5 minutes and then place on cooling rack to finsh. That is after trying 1 or 2 or 5.
15. Enjoy warm or cooled! ( I prefer warm with some nice ice cream on top...or make an ice cream sandwich :) ).
(Store any extras in an airtight container at room temperature after completely cooled).
Original recipe can be found here:
Sunday, February 14, 2016
- 2 overripe naners
- 2 egg whites
-1 (or 2) scoops of protein powder ( I used Tera's recovery blend which is coconut flavored)
- 1 container of siggs's raspberry yogurt
- 1 tbsp of vanillia
- 1/4 cup coconut flour
- 1 tsp of maple syrup
- 1/2 tsp of baking powder
- 1 tsp of cinnamon
-handful of raspberries
-1/4 cup of oats (added for more texture)
Preheat oven to 350
1. Place naners in the mixing bowl with the protein powder and mixed until mashed and combined.
2. Add in the egg whites, vanilla, yogurt, maple syrup and mixed until combined.
3. Add in the dry ingredients and mixed until just combined.
4. Mix in the raspberries and mixed only until just combined!
5. Pour into a loaf pan ( will be on the lower side)
6. Place in oven and bake for 45-60 mins. or until lightly browned on top and cooked through (original recipe said 30 mins. but I think due to the fact I added more liquid it took longer.)
7. Let cool and enjoy!