Wednesday, October 19, 2011
Posted by Lindsey at 8:09 AM
Once a craving knocks on my door, it tends to make itself at home until my taste buds are sufficiently satisfied. I browsed through lots of recipes, and tried one that I thought might fit the bill... but the end result was not that exciting. I mean, they were great for a sweet fix throughout the week, but my peanut butter craving still lingered. So, I continued to keep my eyes peeled in case something popped up that might help me shake this hunger. A month or so later, I stumbled upon these cookies from Brown Eyed Baker and knew that I had to try them. Raise your spatulas -- the results were delicious and my taste buds were happy!
I highly recommend this recipe to all you peanut butter lovers out there; whether you have a craving or not, you won't be disappointed. These cookies are full of crunchy goodness! Such a treat. :)
Yields about 40 cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup crunchy peanut butter
1 cup light brown sugar
1 1/4 cups granulated sugar, separated
1 tsp vanilla extract
3/4 cup salted peanuts, chopped
3/4 cup peanut butter chips
Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
In a small mixing bowl, whisk together flour, baking soda, baking powder and salt; set aside.
In a large mixing bowl, using an electric mixer, beat unsalted butter and peanut butter on medium speed until smooth and creamy. Add light brown sugar and 3/4 cup granulated sugar, and continue beating until light and fluffy. Add eggs, one at a time, mixing well after each addition; scrape down sides of the bowl as needed. Add vanilla, and mix until combined. Reduce speed of mixer to low and gradually add your dry ingredients; mix until just combined. Using a rubber spatula, stir in peanuts and peanut butter chips until evenly distributed throughout the batter.
Place the remaining 1/2 cup granulated sugar into a small bowl. Using a cookie scoop, roll dough into 1 1/2-inch balls. Roll balls of dough in sugar to coat and place them about 2 inches apart on the prepared baking sheets. Using the tines of a fork, press down on each ball to flatten rounds; press down twice in opposite directions to make a crisscross indention.
Bake cookies until lightly browned, about 11-13 minutes. Remove from oven and allow cookies to sit on baking sheets for a couple of minutes, then transfer cookies to wire cooling racks. Store in air tight container.
Source: slightly adapted from Brown Eyed Baker
Monday, October 10, 2011
Posted by Lindsey at 9:57 PM
Yields 24 bars
13 graham crackers
1 bag (8 oz) toffee bits
1 1/2 cups chopped toasted pecans
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup semi-sweet chocolate, chopped or chocolate chips
1/4 cup peanut butter chips
1/2 tsp sea salt
Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil. Place graham crackers on the baking sheet in a single layer, with the edges of the crackers touching. Sprinkle toffee bits and pecans over graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, stirring occasionally, until mixture is syrupy. Immediately pour the mixture over the graham crackers. Bake until sugar topping is bubbling, about 12 minutes. Remove from oven to a wire cooling rack and immediately sprinkle chocolate, peanut butter chips and salt over graham crackers. With a sharp knife, carefully cut into 2-inch squares. Let cool completely after separating.
Source: slightly adapted from Martha Stewart
Monday, October 3, 2011
Posted by Lindsey at 10:10 PM
Cheers to the bride the groom (who have since wed)!