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11/14/16

Peanut Butter Cookies

Ingredients
 2 1/2 cups all-purpose flour           
1 1/2 teaspoons baking soda    
1/2 teaspoon salt            
1 cup unsalted butter, softened       
1 cup granulated sugar      
1 cup packed light-brown sugar           
2 large eggs            
1 1/2 cups smooth peanut butter

Directions

  1. Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
  2.      Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
  3. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
  4. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

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Brownies


RECIPE Adapted from MARTHA STEWART
Ingredients 
1/2 stick unsalted butter, cut into large pieces           
4 ounces bittersweet chocolate, coarsely chopped            
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1/4 cup unsweetened Dutch-process cocoa powder            
3/4 teaspoon coarse salt
1 1/2 cups all-purpose flour           
 3/4 teaspoon baking powder

Directions


  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.
  2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.


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11/13/16

Cookie Exchange 2016

Appetizers:
Katie T.
Vivian
Lisa T.
Carol N.
Lori M
Amber
Leslie
Chrisi

Bottle of Cheer:
Chisti S.
Vivian
Teresa
Debbie
Lori M.
Chrisi
Amber
Tammy (Peppermint Martini's)


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Chocolate

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