Traditional Peanut Butter Cookies


You will go cooky for these peanut butter cookies. Yummo!
 

Traditional Peanut Butter Cookies
 
Here are the Ingredients:
  • 1/2 cup unsalted butter
  • 1/2 cup peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 cups self-rising flour
  • 1 egg
Preheat oven at 375
 
Blend together butter, peanut butter and sugars in a mixing bowl. Beat in eggs. Slowly add flour into mixing bowl and mix until completely blended. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.  Bake in oven for 10 minutes or until cookies begin to brown.

White Chocolate Scones


This my first time making scones and I chose a great recipe from Smith Bites website. They serve theirs with a lemon curd which I’m guessing is out of this world. I decided to try it with a raspberry jam. Wow. This is a winner! I added a little more white chocolate.

These are amazing served warm or room temperature.

White Chocolate Scones
 
Here are the Ingredients:
  • 8 tablespoons butter (1 stick), frozen plus two tablespoons melted
  • 6 oz white chocolate chips
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups unbleached all purpose flour plus extra for the work surface
  • 1/2 cup sugar, plus 1 tablespoon for sprinkling on top
  • 2 teaspoons baking powder
  • 1 pinch of freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated lemon zest
  • parchment paper
Preheat oven to 425
 
Remove paper from the frozen stick of butter and use your grater attachment in your food processor. Remove from bowl and refreeze until ready to use. Combine milk and sour cream in a small bowl and place in refrigerator until ready to use. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in the food processor (no need to wash from butter beforehand) and pulse a couple of times to mix. Add frozen grated butter and pulse a couple of times until butter is coated. Add milk and sour cream mixture and pulse until combined. Place flour on your work station and place dough mixture on top and dust it with more flour. With floured hands knead dough 6 to 8 times while adding flour as needed until it’s less sticky. Roll dough into a 12×12 square. Fold into thirds as if you are folding a business using a spatula if necessary to help lift from work surface. Lift short end and do the same thing in thirds to form a 4×4 square. Put dough on a flour dusted plate and place in freezer for 8 minutes. Transfer dough to a flour dusted work service and roll into a 12×12 square. Take chocolate chips and spread evenly over dough and gently press them into the dough. Roll dough, pressing to form tight log and press to form a 4×12 log. Using a sharp floured knife cut lengthwise into 4 squares. Cut each square diagonally in two. You can leave this size, but I cut them again to make them smaller. Place on a parchment lined cookie sheet and brush with melted butter. Sprinkle with sugar and bake on middle oven rack for 23 minutes. Transfer to wire rack and cool for 10 minutes. You’re gonna love them.

Chocolate Chip and Walnut Cookies


Don’t you adore warm cookies and milk. These are extra chocolatey.
 
 
Ooey gooey chocolatey nutty goodness. Be prepared to have chocolate fingers.
 
 
Chocolate Chip and Walnut Cookies
 
Here are the Ingredients:
  • 1/2 cup shortening
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 1/4 cups flour
  • 8 oz chocolate chips
  • 1 cup walnuts, optional
  • 1 egg, beaten
Preheat oven 350 degrees
 
Cream shortening in a mixer then add sugars and egg. Dissolve baking soda in one tablespoons of HOT water then add and mix. Add flour, salt, vanilla and mix well. Add nuts and chocolate chips and mix again. Drop tablespoonfuls on greased cookie sheet. Bake for about 12 minutes.

Oreo Cookie Milkshake


I decided to make this milk shake with what I had on hand. I’ve been working on eating right, but I have to indulge myself everyday with something sweet. I bought some So Delicious Coconut Milk ice cream in Vanilla Bean flavor vs Yogurt or regular ice cream. Wow! So delicious!
 

Oreo Cookie Milkshake
 
Serves – 2
 
Here are the Ingredients:
  • 2 cups So Delicious Coconut milk ice cream vanilla bean, softened
  • 1/2 cup 2% milk
  • 3 Oreo cookies, crushed in a Ziploc bag with a rolling pin
Put ice cream and milk into the blender and mix until blended. Place in crushed cookies and pulse until incorporated. Pour into 2 tall glasses and serve immediately.

Peanut Butter Chocolate Chip Cookies


Peanut butter and chocolate. A pair made in heaven for us to enjoy.
 

Peanut Butter Chocolate Chip Cookies
 
Here are the Ingredients:
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup shortening
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups chopped semisweet chocolate
Preheat oven at 375
 
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in all remaining ingredients. Cover and refrigerate about 1 hour. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on a non-stick cookie sheet. Bake 9 to 10 minutes or until light golden brown. Cool on wire rack.

Dipped Biscotti


This are delicious cookies. Definitely a favorite. Sprinkle chocolate with crushed peppermint to make it more festive.
 

Dipped Biscotti
 
Recipe borrowed from Giada De Laurentis
 
Here are the Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • peppermint candy canes, crushed
Preheat the oven to 350 degrees
 
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with peppermint. Refrigerate until the chocolate is firm, about 35 minutes.

Sugar Cookies


These ingredients are staples that most of us have in our pantry. Enjoy making these anytime. You can use cookie cutters that will make them into different shapes and sizes for any holiday season or roll into a ball for a round cookie shape.
 
Sugar Cookies
 
Here are the Ingredients:
  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Preheat oven to 400
 
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on non-stick cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely and decorate with icing if preferred.

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