Friday, July 31, 2009
Wednesday, July 29, 2009
This recipe has been long awaited (by me at least) since I purchased the white chocolate Reeses over spring break but have not had the chance to make them until now.
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough36 mini peanut butter cups, chilled and unwrapped (I used white chocolate Reeses)
Preheat oven to 350°.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, mix peanut butter and butter until smooth. Add brown sugar and beat until combined. Add eggs and vanilla, mixing until combined. Gradually add flour mixture, mixing just until combined.
Scoop dough by tablespoons and roll into balls. Roll balls in granulated sugar to coat completely. Place 2 inches apart on baking sheets.
Bake about 7 minutes, or until cookies begin to puff slightly. Remove from oven, and press one peanut butter cup in the center of each cookie. Bake for about 6 minutes, or until golden brown and chocolate has begun to melt.
Cool 10 minutes on pans. Then, transfer to wire racks to cool completely.
Tuesday, July 28, 2009
We've had these Betty Crocker Warm Delights sitting in our pantry for forever, so I decided to make them for my brother and jazz them up a bit. When I was cooking (or microwaving) them, my brother commented it smelled like pancakes. I made two blueberry vanilla chip warm delights according to the directions, then topped them with a sliced white peach, a dollop of cool whip and some Just bunches crumbles for a garnish.
These turned out kind of dry, but the type of dry that just makes you want to pair it with a glass of milk.
Granola Cookies with Chocolate and Roasted Almonds
adapated from Bake or Break
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1/2 tablespoon vanilla extract
1 & 1/2 cups granola (I used barenaked granola that i broiled in the oven to make it crunchier)
1 cup sliced roasted almonds
3/4 cup coarsely chopped chocolate
Combine flour, baking soda, and salt in a small bowl. Set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth (about 2 minutes). Mix in egg and vanilla, beating well.
Gradually add dry ingredients, mixing until thoroughly blended. Stir in granola, almonds and chocolate. Drop by rounded tablespoons onto ungreased cookies sheets.
Leave several inches between cookies. Refrigerate for 20 minutes.
Preheat oven to 350 degrees farenheit. Bake 12-14 minutes. Cool on baking sheets for 5 minutes.
Monday, July 27, 2009
This is kind of a no-brainer, but it's my favorite morning concoction. I cut up a peach, or nectarine or fruit of some sort, layer it with yogurt that has either been frozen overnight and slightly thawed, or frozen for an hour prior. I don't like it to be chunky, but I find it's really satisfying when the yogurt is really cold. Then I top it with granola, or Honey Bunches of Oats, Just Bunches, and voilá!