Tag Archives: baking

Peanut Butter & Chocolate Whoopie Pies

21 Sep

What else could you possibly need to know?

Whoopie Pile!

This recipe is slightly more complicated than the other baking recipes I’ve posted before; however, that’s really only because you need a piping bag (or a really sturdy Ziplock bag) and I’m not great at making the same shape over and over. I enlisted the help of The Hot Biscuit and we got down to making whoopie (pies) last Friday night. They turned out really well: rich, sweet, creamy, moist…all the adjectives you could possibly want.

Makes two dozen.

Ingredients

For the cakes:
5 tb unsalted butter, at room temperature
1/2c granulated sugar
1/2 c brown sugar, packed
1 3/4 c all-purpose flour
3/4 c unsweetened cocoa powder
1 1/2 ts baking soda
1/2 ts Kosher salt
1 large egg
1 c milk
2 ts vanilla extract

For the filling:
1/2 c creamy peanut butter
2 oz cream cheese
4 tb unsalted butter, at room temperature
8oz  marshmallow fluff
2.5 c confectioners’ sugar
pinch Kosher salt

Directions

For the cakes…

1. Preheat the oven to 375 degrees and line cookie sheets with parchment paper.
2. In a large bowl,  beat the butter and sugars together until fluffy (about 3 minutes) with an electric mixer.
3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. In a measuring cup, combine the milk, egg and vanilla.
5. With the mixer on low, alternate adding the flour mixture and the milk mixture in 3 additions until combined.
6. Transfer batter to a piping bag and pipe 2-4 inch circles about 2 inches apart on the parchment lined baking sheets. Bake for 10-12 minutes. Cool for a few minutes on baking sheets and then transfer to a wire rack to cool completely.

For the filling…

1. In the bowl, beat the peanut butter, cream cheese, and butter together until fluffy. Add in the marshmallow fluff. Gradually add in the confectioners’ sugar and salt. Mix until combined.
2. Fill a piping bag with the filling and use to frost the cakes.

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Double Chocolate Cake Cookies

12 Sep

You read the title…need I say more to convince you to make these? Okay, how about the fact that they’re incredibly simple to make, are moist and rich, and they have chocolate in two forms. GO. MAKE THEM.

This recipe does make quite a number of cookies, so you may need to cook them in two batches.

Makes roughly three-four dozen.

Ingredients

1 c unsalted butter, softened
1 1/2 c white sugar
2 eggs
1 ts vanilla extract
2 c all-purpose flour
1/2 ts baking soda
1/2 ts salt
2/3 c unsweetened cocoa powder
2 c semisweet chocolate chips

Directions

1. Preheat your oven to 350F.
2. In a medium bowl, mix together the flour, baking soda, salt and cocoa powder. Whisk with a fork until even in colour.
3. In a separate, large bowl, cream together the butter and sugar until light and fluffy. Add the eggs – one at a time – and mix to incorporate.
4. Add the vanilla and mix thoroughly.
5. Add the dry ingredients to the wet and stir until well combined. Stir in the chocolate chips.
6. Spoon onto an ungreased baking sheet, flattening with a fork or knife.
7. Bake for exactly 11 minutes. The cookies will be just barely firm.
8. Allow to cool for a few moments before moving to a cooling rack. Store in an airtight container.

Peanut Butter-Chocolate Chip Banana Bread

12 Apr

You know you want it.

J made this scrumptious, deliciously calorie-laden classic-with-a-twist and we haven’t been able to stop ourselves from eating the whole dang thing. Haven’t shared a single slice and you won’t want to, either.

 

Mmmmm...Banana Bread...

Ingredients

2 c all-purpose flour
1 1/2 ts baking powder
1/2 ts baking soda
1/2 ts salt
2 medium, ripe bananas, mashed
1/2 c creamy peanut butter
3 tb unsalted butter, softened
1/2 c granulated sugar
1/2 c firmly packed brown sugar
2 large eggs
1 1/2 ts vanilla extract
1/2 c milk
3/4 c semi-sweet or dark chocolate chips
1 1/2 ts turbinado sugar – optional

Directions

1. Preheat oven to 350 and coat a 9″ loaf pan with cooking spray or butter.
2. In a medium-sized mixing bowl, sift together flour, baking powder & soda and salt.
3. In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tb butter, granulated sugar and brown sugar until creamy, roughly 2 minutes. Beat in eggs and vanilla extract until just combined and then stir in the chips.
4. Pour batter into prepared pan and bake 50 minutes. If you’re using the turbinado sugar, melt the last tb of butter, brushing it over the top and top with sugar. Bake an additional 5 minutes.
5. Cool 20 minutes before running a knife around the outside edges. Remove bread and transfer to a wire rack to cook for an additional 30 minutes.

White Chocolate Cranberry Cookies

24 Jan

It’s been a while since I’ve headed into the kitchen to bake, but it was an especially cold weekend and the idea of freshly-baked cookies was too much to ignore. I had seen this recipe in Bite Me and I could hear it calling to me. The tartness of the cranberries contrast the sweet cookies beautifully. I can guarantee that once you make these for the first time, you are going to want to make them every weekend! (Sorry in advance to your waistlines…)

Yields 16 large cookies.

Ingredients

1/2 c softened butter
1/2 c sugar
1/2 c brown sugar
1 large egg
1 ts vanilla
1 1/2 c flour
1/2 ts baking soda
1/4 ts kosher salt
1 1/2 c white chocolate chips or pieces
1 c dried cranberries

Directions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a mixer (or with your mixer), cream the butter, sugar and brown sugar at medium speed. Add the egg and vanilla and mix til the batter is fluffy.
3. On low speed, add the flour, salt, baking soda, chocolate and cranberries. Mix until the flour disappears. DO NOT OVERMIX!
4. Drop heaping tablespoons on the prepared baking sheet and flatten with a fork. Bake for 10-15 minutes, until the edges start to brown.
5. Remove from the oven and cool on a rack.

Introducing: The Hot Biscuit!

23 Sep

The HB and I have been friends for over ten years and I have been more than happy to be her guinea pig and recipient of her extreme culinary generosity in that time. Of all the things she makes, I’d have to say her ginger cookies are my all-time fave:They are completely and utterly addictive. There is no other option but to eat however many you can get your mitts on. (And even with my tiny hands, I can grab a lot of these.) They are simple, not overly sweet and once you’ve had one, you’re going to want a lot more of them.

She also makes absurdly tasty pie. Come on: you know you want this lemon meringue pie…

And thennnnnnnnnnnnnnnnnn, there’s the double  chocolate chip oatmeal cookies. Yeah, those are no good, either.

Now, the HB likes to expand her horizons. Cookies, pies…they’re awesome and believe me, no one is turning them down. But the girl ALSO makes her famous chocolate salty balls: delicious truffles that are completely irresistible. She makes lemon tarts, brownies and crisps .

And her piece de resistance? A freaking three-tier wedding cake! Below is the test run cake that a few of us were fortunate enough to get our greasy paws on. As usual, she had nothing to worry about as the cake was rich, scrumptious and definitely second-helping-worthy.

It should be noted that she *is* taking orders. If you’d like to get in contact with her, let me know and I’d be happy to pass along your info to her! Believe me, you will not be sorry. The woman cooks with love and it shows.

Inspiration: Girlfriends

20 Aug

Two of my long-standing girlfriends? Oh yeah, they can cook. I have known these girls for 10+ years and, when I was in my “Cooking? Pffft.” phase, they would come over and show me that…well, I was being an idiot. There is a fairly well-worn story about how one of them came over, took one look at my fridge and forced me to sit there and help her clean out the whole thing. She was appalled and rightly so. The other wasn’t going to clean out my fridge, but she was sure going to show me that cooking could be easy and fun.

The Great Fridge Cleaner is the five-course-dinner-party-thrower, the experimenter, the “let’s-throw-stuff-together-and-I-bet-it’ll-be-delicious” cook. The Hot Biscuit can turn any ingredient into magic and loves to try out new items. But her specialty? Baking. We all look forward to our birthdays because we KNOW we’re going to get something home-baked and de-freaking-licious. (Best example: the pony-shaped cake she made for a friend’s birthday earlier this year.) Both women are confident in the kitchen and have, over the years, made some incredibly delicious food. The GFC introduced me to the simple pleasure of edamame and the less simple beef roast; the Biscuit makes the most addictive side dish on the planet: crack dip.

They have extraordinarily different personalities but they do share a love of food. The three of us in the kitchen is a pretty hilarious sight, usually getting in each others’ way (especially in my kitchen, which is annoyingly teeny). But both in their own way inspired me to get into the kitchen and just try it out. Whether it was showing me that a can of tuna could be transformed into something really tasty or how to make chocolate truffles, these ladies know how to be creative and fun in the kitchen…and isn’t that what it’s supposed to be?

Yep, that's a chocolate pony cake.

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