Peanut Butter Munchies #27

Peanut Butter Munchies #27 from Better Homes and Gardens 100 best cookie periodical

Let me just start by saying these two quotes "I could eat everyone of these!" from my daughter. "Little sandwiches of love" from husband--that is great advertisement for a recipe!!

1 1/2 cup flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 cup butter softened

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 Tablespoon milk

1 teaspoon vanilla

3/4 cup powdered sugar

1/2 cup peanut butter

2 Tablespoon sugar ( I omitted this, they were sweet enough without it)

Preheat oven to 350 degrees. In a medium bowl stir together flour, cocoa powder and baking soda set aside.

In a large bowl combine butter and the 1/4 cup peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar and brown sugar. Beat until well combined, scraping side of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in flour mixture. Shape dough into 32 balls, each about 1 1/4 inches in diameter. Set aside (I made 36).

In a small bowl combine powdered sugar and the 1/2 cup peanut butter. Beat until smooth, kneading by hand if necessary. Shape mixture into 32 balls (i made 36).

For each cookie, flatten a chocolate dough ball, top with a peanut butter ball. Shape dough around peanut butter ball to enclose. (This part is really sticky and if they weren't so good I would complain about it) Place balls 2 inches apart on a ungreased cookie sheet (I lined mine with parchment paper). Flatten with the bottom of a glass dipped in the 2 tablespoons of sugar (again, I didn't see a reason to do this, I flatten with my fingers).

Bake in preheated oven about 8 minutes (I baked for 10) or just until set and surfaces slightly crack. Cool on cookie sheet for 1 minute, transfer to wire rack and cool. Makes about 32 cookies (I got 36).

Vanilla Bean Biscotti #51

Vanilla Bean Biscotti #51 from Better Homes and Gardens 100 best cookie periodical

1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract (the periodical says that using the bean may be a little more expensive but is worth it. I used extract and I am thinking they are probably right again because for me these weren't great but after you dip anything into a mocha can they ever be truly bad?)

2 3/4 cup flour

1 1/2 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon salt

2 eggs

2 egg yolks

6 Tablespoons butter melted (I used betterlife buttery baking sticks)

If using vanilla bean scrape seeds from pod;discard pod.

Preheat oven to 325 degrees. Lightly grease two cooking sheets; set aside. I lined mine instead with parchment paper. In a large bowl combine flour, sugar, baking powder and salt. Make a well in the center of the flour mixture. Place eggs and egg yolks in well and stir into flour mixture. Add melted butter and vanilla seeds or extract; stir until dough starts to form a ball.

Divide dough into three portions. On a lightly floured surface, shape each portion into a 14 inch loaf. Place two loaves on one pan and one on the other, placing loaves three inches apart on the prepared cookie sheets; flatten slightly until about 1 1/2 inches wide.

Bake in preheated oven on two oven racks for 25 to 30 minutes-switching pan positions at 15 minute mark. (okay, I have to admit it here, I was confused because I put all three loaves on one sheet, I missed the two pan part. So I just put the single pan down one rack and all worked out fine) Cool on cookie sheets for 15 minutes.

Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Place slices on cookie sheets.

Bake an additional 10 minutes. Turn slices over; bake 10-15 minutes more or until crisp and dry (I baked for 20 minutes more). Transfer cookies to wire racks and cool. Makes about 72 cookies (I only made 37 out of this but I should have probably cut them thinner, mine were closer to 3/4 to inch slices).

BLONDIES

Blondies #43 from the Better Homes and Gardens 100 best cookies periodical

Yes, I know this isn't in order, but apparently it was national blondie day last week so I decided to jump ahead and do the patriotic thing and make blondies in honor of this day..haha. These are okay, I way prefer brownies to blondies. I did sprinkle chocolate chips on top which really was an error because after looking over the recipe better it recommended putting then in the main batter which would have probably made them turn out much better-all that said, here goes...

Blondies

2 cups packed brown sugar

2/3 cup butter (I used betterlife buttery baking sticks)

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cup sliced almonds or broken pecans (I substituted 1 3/4cup coconut-which if I were to make these over again, which I won't I would increase the coconut to 2 1/2 cups)

Preheat oven to 350 degrees. Grease a 13X9X2 baking pan; set aside.

In a medium saucepan combine brown sugar and butter. Cook and stir over medium heat until smooth. Cool slightly. Add eggs one at a time, stirring after each addition just until combined. Stir in vanilla. Stir in flour, baking powder and baking soda.

Spread batter in the prepared baking pan. Sprinkle with nuts. Bake for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. While warm, cut into bars. Makes 36 bars.

Alternate--Chocolate-chunk blondies: Prepare as directed expect reduce nuts to 3/4 cup and stir in 3/4 cup of chopped semisweet or white baking chocolate into batter (again this was my mistake, sprinkling on top causes batter to sink, stirring into batter would have been better-pays to read the directions).

CHOCOLATE REVEL BARS

CHOCOLATE REVEL BARS #6 from Better Homes and Gardens 100 best cookies periodical

1 cup butter softened (I use betterlife buttery baking bars--healthier and don't change taste at all) divided up

2 cups packed brown sugar

1 teaspoon baking soda

2 eggs

2 teaspoon vanilla

2 1/2 cup all purpose flour

3 cups quick-cooking rolling oats (I used old fashioned oats, I like the texture better)

1 1/2 cup semi sweet chocolate pieces

1 14 ounce can sweetened condensed milk (I used fat free and it was still very rich)

1/2 cup chopped walnuts or pecans (I don't like either so I used coconut--will increase to 2-3cups next time

2 teaspoon vanilla (I omitted this last bit of vanilla--it was already rich enough without it)

Preheat oven to 350 degrees. Reserve 2 tablespoons of butter for filling. In a large bowl beat the remaining butter with an electric mixer on med to high speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in flour until combined and stir in oats.

For filling, in a medium saucepan combine the reserved 2 tablespoons butter, chocolate pieces and sweetened condensed milk. Cook over low heat until chocolate is melted, stirring occasionally. Remove from heat. Stir in nuts (or coconut) and 2 teaspoon vanilla (again, I deleted this).

Press 2/3 (about 3 1/2 cups) of the oat mixture evenly on bottom of an ungreased 15X10X1 baking pan(hint-if you wet your fingers with water then press the oat mixture it won't stick to your fingers) (I used my medium sized jelly roll pan). Spread with filling. Crumble the remaining oat mixture evenly over top.

Bake in preheated oven about 25-30 minutes or until top is lightly browned, filling will still look moist. Cool in pan. Cut into bars, makes about 60 bars!

Very good, I liked this recipe a lot!! Will definitely remake with lots of coconut!

Next recipe will be Roly Poly Santas-- a little late for the season but they look great!!

CUTOUT SUGAR COOKIES #5

CUTOUT SUGAR COOKIES #5 from Better Homes and Gardens 100 Best Cookies Periodical

A quick side note--I do not like baking cutout sugar cookies. I do not have the patience for cutting out cookies and they never keep their shape for me so feel free to let me know how all of you out there do it so well, I could use the information. The plus side of this recipe though is the powdered sugar glaze that made the weird looking shapes I created look very pretty--I was even able to take a few pictures of some that looked quite nice for my cookbook.

3/4 cup butter softened (I used a new product I found called Bestlife buttery baking sticks, they are non-hydrogenated, 0 trans fat, 50% less saturated fat than butter-created by Bob Greene)

1 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla

2 1/2 cup all purpose flour

Powdered sugar Frosting (optional)

Colored and or coarse sugar (sprinkles--optional)

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Divide dough in half, cover with plastic wrap and chill for at least 4 hours or until dough is easy to handle.

Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using 2 1/2 inch cookie or biscuit cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet (I lined mine with parchment).

Bake in preheated oven for 7-9 minutes or until edges are firm and bottoms are lightly browned. (I baked mine for 10 minutes in convection oven and they were very soft and yummy). Transfer cookies to a wire rack; cool.

If desired decorate cookies with Powdered Sugar Glaze and sprinkle with colored or coarse sugar. Makes about 36 cookies-mine made 38.

POWDERED SUGAR GLAZE

In a medium bowl combine 3 cups powdered sugar, 1 Tablespoon milk, and 1 teaspoon vanilla. Stir in additional milk (3-4 more Tablespoons depending on consistency desired) to make spreadable consistency. If desired tint with food coloring. (This recipe made exactly enough frosting for the 38 cookies--no more)

GIANT GINGER COOKIES #4

GIANT GINGER COOKIES #4 from the Better Homes and Garden 100 Best Cookies periodical

I didn't actually see the word giant in the recipe until I already had the first small batch in the oven, with all that said--it is supposed to make 24 large cookies-with my error it made 12 large cookies and 36 small cookies. I don't like molasses but my daughter does and she thought they were wonderful, soft inside and she would be happy to have me make them again.

4 1/2 cups all purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups shortening

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar-I used Wilton's White Sprinkling Sugar-this is to roll the dough in and I did it for a few of the cookies but again this isn't necessary if you don't want the extra calories

Preheat oven to 350 degrees. In large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups of granulated sugar, beat until combined scraping side of bowl occasionally. Beat in eggs and molasses until well combined. Add flour, ginger, baking soda, cinnamon, cloves and salt. Scrape sides and bottoms until well combined.

Place the 3/4 cup coarse sugar in a small bowl for dipping dough into. Use a #20 ice cream scoop or a 1/4 cup measure and shape dough into 2 inch balls. Roll balls in sugar to coat. Place 2 1/2 inches apart on an ungreased cookie sheet. Again, I used a small scoop during the first batch and placed them about 2 inches apart on sheet.

Bake in preheated oven for 11-13 minutes (for large cookies) and 8-10 minutes for small cookies or until lightly browned on bottom and tops are puffy-do not overbake or they will be hard.

Cool on cookie sheet for 2 minutes then transfer to a wire rack. Makes about 24 giant cookies--again, my error made 36 regular size plus 12 giant cookies.

Lookout for cutout sugar cookies with icing this week #5 recipe--my least favorite cookie to make because I don't like doing the cutting out--I am hoping this periodical has some good hints on cutting and transferring to the sheet because that is what always messes me up!

White Chocolate Candy Cane Drops #3

WHITE CHOCOLATE CANDY CANE DROPS #3 from Better Homes and Gardens 100 Best Cookies periodical

I really didn't think I would like these at all, peppermint in cookies is not my thing unless they are covered in chocolate but OH MY GOSH--these things are great!! A great way to use up those left over candy canes too! I didn't change a thing in this recipe.

8 ounces white baking chocolate, chopped

1/2 cup butter softened

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 3/4 cup flour

2/3 cup finely crushed peppermint candy canes (I placed mine in a sealed zip bag and crushed with mallet)

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, set aside. I highly recommend this because the candy melts and will get very sticky on a sheet not lined. In a small saucepan cook and stir 4 ounces of the white chocolate over low heat until melted. Cool slightly

In a large bowl or mixer beat butter 30 seconds on medium to high speed. Add sugar, baking powder, and salt. Beat until well combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in melted white chocolate. Add flour, remaining 4 ounces of chopped white chocolate and crushed candy canes.

Drop dough by rounded teaspoons 2 inches apart on sheet. Bake in preheated oven for 8 to 10 minutes (I only baked 8 min) or until lightly browned around edges. Transfer cookies to wire rack, cool. Makes 50 cookies (mine made 52). Could dip half of each cookie in melted candy chocolate for the chocolate fix if so desired :)

#4 is Giant Ginger Cookies and #5 is Cutout Sugar Cookies--be posting soon!

(Wanted to mention that my book Flowers on a Child's Grave...Now What? is available at flowersonagrave.com on ebook right now--with all the tragedy in Millard this week I thought perhaps it would be a good resource for many) Sincerely,Lisa

VANILLA PEANUT COOKIES #2

Vanilla Peanut Cookies (I did make a few changes but not many this time) from the Better Homes and Gardens 100 Best Cookies Publication

3/4 cup shortening
2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 Tablespoon vanilla
1 1/2 cup all purpose flour
2 cups rolled oats (I used old fashioned oatmeal)
1 cup dry roasted peanuts (I used unsalted)-I deleted this for one dozen -husband not like nuts
1/2 cup raisins (I used golden-I don't like the other)
1/2 cup flaked coconut

Preheat oven to 375 degrees (I bake at 350 because I use jelly roll pans and directions on pans told me to). In large bowl beat shortening on med to high for about 30 seconds. Add brown sugar,baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla till combined. Beat in flour. Add oats, peanuts, raisins and coconut.

Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake for 7-9 minutes or till lightly browned (I cooked all of mine for 9 minutes). Cool on cookie sheet for 2 minutes then transfer to wire rack to cool. Makes exactly 60 cookies

Pretty yummy if you like raisins, peanuts, oats and coconut. For the dozen I made without the nuts I added a little extra coconut to make up for the lack of nuts. They baked a little rounder and were really good as well!

Next recipe will be White Chocolate Candy Cane Drops--I am getting a cavity just reading the title!!

Classic Peanut Butter Cookies

Here is recipe Number 1!! Classic Peanut Butter Cookies from Better Homes and Gardens 100 best cookies magazine/cookbook--I made them almost exactly like the recipe-any of you that know me, know I usually change and tweek any recipe I get so here goes:

1/2 cup butter softened (I used margarine)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour
Granulated sugar for rolling dough (I didn't like this part so I used heavier sugar for it-I used White Sparkling sugar by Wilton) Couldn't taste regular sugar but could Wilton

1. Preheat oven to 375 degrees, okay-I used jelly roll pans and the directions on my pans is to bake all recipes 25 degrees less than recipe calls for so I baked mine at 350 degrees. In large bowl combine margarine or butter and peanut butter. Beat at medium to high speed for 30 seconds. Add the 1/2 cup of granulated sugar, brown sugar, baking soda and baking powder. Beat until well combined, be sure to scrape sides and bottom of bowl occasionally. Beat in egg and vanilla until well combined. Beat in flour. Refrigerate dough one hour.

Sidenote--I usually never chill my dough but the cookbook said that when softened butter is used in a recipe the dough gets too sticky to work with and also chilling causes the butter to harden a bit and makes it easier to work with. Also when dough chills the glutens in the dough relax and form a tender cookie--well all this said, the cookbook was right and I learned something today -- to chill my dough when the recipe calls for it)

2. Place additional sugar in a small bowl. (Again--I used Wilton's white sprinkle sugar, I did both and found the Wilton flavor and texture to be way better than regular sugar. Honestly the sugar isn't necessary at all but with the Wilton it just made them look nicer-they sparkle). Shape dough into 1 inch balls and roll in sugar to coat. Place dough 2 inches apart on ungreased cookie sheet-or one lined with parchment paper which I did. Using the tines of a fork (that has been dipped in water in between flattening) flatten balls by making criss cross marks on top.

3. Bake in preheated oven -original recipe says 7 to 9 minutes at 375 degrees, I baked mine 10 minutes at 350 degrees or until the tops are lightly browned. The recipe said nothing about convection baking but I did all three of my cookie sheets on convection baking. Let cool on sheets for 10 minutes and transfer to cooling wire rack. Makes about 36 cookies (mine made 32).

THESE ARE REALLY GOOD--very tender cookies-I would make them again!

Working on cookbook right now, taking photos of food--not as easy as it sounds. Ebook for Flowers on a Child's Grave...Now What? is available at flowersonagrave.com Hard copy to come out in about 4-6 weeks.

NEXT RECIPE to be Vanilla-Peanut Cookies