Giant Peanut Butter Cookie

Why does it seem that Giant Cookies only come around for birthdays? For me, theres nothing quite like a giant cookie with a moist crumbly center, one that you  can cut into pie slices and still feel good telling yourself you didn’t eat a full cookie. Well, thats my logic at least, and the reason I decided to make two giant free form peanut butter cookies. Not cake sized or anything but two cookies about the size of my hand (although if you were looking to make a giant peanut butter cookie cake this recipe doubled would probably make a yummy cookie cake).

As many people know peanut butter is my favorite food and there are not many times I have excess peanut butter just lying around. But since I did, I figured I would use up some overly salted natural peanut butter that I’ve been avoiding, and satisfy my long over due peanut butter craving as a result of four months in Spain where sugary “captain mani” seems to be a monopoly.

This peanut butter recipe is so moist and flavor full and the perfect peanut butter cookie base for any of your baking needs.

Recipe from here

makes one large cookie (I doubled it to make 2)

Ingredients:

• 2 Tablespoons unsalted butter, softened
• 2 Tablespoons granulated sugar
• 2 Tablespoons light brown sugar, packed
• 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp. 1 whole egg if double recipe)
• 1/2 teaspoon vanilla extract
• 2 Tablespoons peanut butter (i used natural peanut butter)
• 6 Tablespoons all-purpose flour
• 2 Tablespoons old-fashioned rolled oats (or quick oats)
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

Toppings of choice (optional): chocolate chips, peanut butter chips, m and ms, Reese’s pieces.. Etc.

(I used peanut butter M and Ms in one and left one plain.)

Directions:

Preheat oven to 325F degrees. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.

In a large mixing bowl, whisk the butter and sugars until creamed. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, oats, baking soda and salt. Fold in toppings, if using, until combined. With a large spoon, scoop into a ball onto prepared baking sheet. The dough will be sticky. Make sure the cookie dough ball is tall and round.*(I did not press the cookie dough down and it did not seem to flatten so about 5 minutes in I pressed the cookie multiple times to flatten it with a fork like your would with a normal peanut butter cookie).

Bake for about 20 minutes, until edges are lightly browned. The center may appear undone, but it will set as the cookie cools. Let cool ON the baking sheet for 10-20 minutes.

Nutella Cookies

It has been a lot harder then I expected to continue my blog while at college.  The fact that my dorm doesn’t have a kitchen, let alone microwave has made it quite difficult to cook. Luckily since I am close to home I am able to come back on a few weekends here and there this past weekend I was able to whip up a yummy batch of cookies.

This is Giada de Laurentis’ nutella chocolate chip cookie recipe that I got from here. lets just say these cookies do not disappoint.  They are a perfect mix of soft and chewy and slightly crunchy on the edges. They have a nice smooth nutella flavor in the cookie base and the chocolate chips just add another little dimension. They are so good I had to bring some back for my friends.

Ingredients
1/2 c butter, softened
1/2 c nutella
1/2 c brown sugar, packed
1/2 c sugar
1 egg
1 tsp vanilla
1 1/3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 c semi-sweet chocolate chips

Pre-heat oven @ 350 degrees
get a small bowl and combine the flour, baking soda, baking powder, and salt. Set aside. In a standing mixer, add the sugars, the nutella, and butter. Stir until the ingredients are fluffy. Add the egg and vanilla and stir until incorporated. Gradually add in the dry ingredients at low speed just so the flour doesn’t spray all over. Once the dry ingredients are incorporated in the batter add in the chocolate chips and stir. Add the dough to the cookie sheets and bake from 6-10 minutes. be sure to keep a close eye on them and take them out slightly before they look done. you do not want these to over bake.

Almond Biscotti

Biscotti’s are one of those things I have always wanted to make but never actually made.. until today. These biscotti’s are super simple and super delicious. they have a nice almond flavor and will taste wonderful dipped in coffee or tea. I honestly don’t know why I have never made them because they had very few, simple ingredients and are hard to mess up. the original recipe dipped theres in chocolate but either way they are delicious!

Almond Biscotti:

recipe source

1 cup (145 grams) blanched whole almonds 

1 teaspoon (5 grams) baking powder

1/8 teaspoon salt

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

Almond Biscotti:Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. 

Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.  

In a small bowl lightly beat the eggs and extracts together.  

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches long and 3 – 4 inches wide. Transfer log to the prepared baking sheet and bake for 30 -40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch  thick on the diagonal.   Arrange evenly on baking sheet.  Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Vegan Chocolate Peanut Butter Pillow Cookies

These cookies are so gooey and yummy! Chocolate and peanut butter has to be one of my favorite combinations and these cookies are perfect. The cookie is soft on the outside and the surprise peanut butter center melts in your mouth. My only regret was not putting more peanut butter dough in the center because I though I was going to run out.

Peanut Butter Chocolate Pillows

 this recipe

makes 2 dozen cookies

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

Madeleines

My friend Kim and I decided that we were going to go for a bike ride on our shortened vacation. The actually biking part lasted less then 15 minutes our day turned into taking pictures and making/eating way too much. We made a delicious knock-off version of California Pizza Kitchen’s chicken tequila fettuccine and madeleines. The pasta was delicious however I forgot to take a picture because I was really hungry after our almost nonexistent bike ride. I do however have a few pictures of the madeleines we made along with the simple and yummy recipe!

• 2 eggs
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup white sugar
• 1/2 cup all-purpose flour
• 1 tablespoon lemon zest
• 1/4 cup butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). spray madeleine molds; set aside.
2. Melt butter and let cool to room temperature.
3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
7. Bake about 10 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
8. Use the tip of the knife to loosen madeleines from pan; invert onto rack.
9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.