I originally found this recipe while looking for a cookie that had a piece of Snickers bar in the middle. I found I was pretty underwhelmed by the candy being in the middle. However, the peanut butter cookie part was possibly the best PB cookie recipe I'd ever had. So here is the recipe minus the disappointing snickers bar in the middle.
2 large eggs
1 c. sugar
1 c. packed light brown sugar
1 c. butter, softened
1 c. peanut butter
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar
1. In a large bowl, combine the sugar, butter, peanut butter, vanilla and eggs. Beat well. Add flour, baking soda, baking powder and salt; mix until just combined.
2. Shape dough into 1" balls, rolls in granulated sugar. Place 4" apart on ungreased baking sheet, use the tines of a fork to flatten out the balls and make the traditional peanut butter cookie pattern.
3. Bake at 375 for 11-13 minutes or until light golden brown. Cool for 2 minutes on baking sheet before removing to a wire rack. Store in a tightly covered container to keep them moist.
Wednesday, August 29, 2012
Hoagie Rolls
These turned out really tasty. I used them for Sausage, Pepper and Onion Sandwiches. The rolls were a little like ciabatta bread; crisp on the outside and soft in the middle. I'm not super and making them look pretty, but they sure do taste great!
1/2 c. warm water
1/2 c. warm milk
1 egg, lightly beaten
2 Tbsp. sugar
1 Tbsp. butter, softened
1 Tbsp. mince chives
1/2 tsp. salt
1/2 tsp. garlic salt
3 1/4 c. bread flour
3 tsp. active dry yeast
1. In bread machine pan, place all ingredients in order suggested by the manufacturer. Select dough setting.
2. When cycle is complete, turn dough on to a lightly floured surface; divide into 9 pieces. Shape each into a 4 X 2 inch rectangle. Place 4 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled.
3. Bake at 375 for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 9 rolls
1/2 c. warm water
1/2 c. warm milk
1 egg, lightly beaten
2 Tbsp. sugar
1 Tbsp. butter, softened
1 Tbsp. mince chives
1/2 tsp. salt
1/2 tsp. garlic salt
3 1/4 c. bread flour
3 tsp. active dry yeast
1. In bread machine pan, place all ingredients in order suggested by the manufacturer. Select dough setting.
2. When cycle is complete, turn dough on to a lightly floured surface; divide into 9 pieces. Shape each into a 4 X 2 inch rectangle. Place 4 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled.
3. Bake at 375 for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 9 rolls
Sausage, Pepper and Onion Sandwiches
I made these for Adam's birthday, because he loves sausage and peppers. I served them on Garlic Hoagie Rolls, and they were a hit with the whole family.
1 1/2 lbs. dinner sausage of your choice (you can use 3/4 pounds each of two different flavors/heat levels)
2 Tbsp. olive oil
2 cloves garlic, crushed
1 onion, thinly sliced
2 Anaheim chilies, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
salt and pepper to tasted
2 or 3 pepperoncini finely chopped + 2 or 3 Tbsp. juice from the pepperoncini jar
4 sandwich rolls
3 Tbsp. butter
garlic salt
1. Place the sausage in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch of water to the pan. Bring liquid to a boil. Cover pan with a lid, reduce heat and simmer 10 minutes.
2. Heat a second skillet over medium heat. Add oil, garlic, onions, Anaheim chili, and red pepper, season with salt and pepper. Cook veggies until tender-crisp. Drain sausages and return pan to the stove, raise the heat to medium high. Brown and crispt the casings. Remove sausage from the pan, slice into 2" pieces on an angle, return to the pan to sear.
3. Combine the cooked peppers and onoins to the sausages. Add pepperoncinis and juice to the skillet. Toss and turn the sausage, peppers and onion.
4. Split the sandwich rolls, spread with butter and spinkle with garlic salt. Toast under the broiler until golden brown. Pile the meat and peppers in to the garlic rolls and serve.
Yield: 4 sandwiches
1 1/2 lbs. dinner sausage of your choice (you can use 3/4 pounds each of two different flavors/heat levels)
2 Tbsp. olive oil
2 cloves garlic, crushed
1 onion, thinly sliced
2 Anaheim chilies, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
salt and pepper to tasted
2 or 3 pepperoncini finely chopped + 2 or 3 Tbsp. juice from the pepperoncini jar
4 sandwich rolls
3 Tbsp. butter
garlic salt
1. Place the sausage in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch of water to the pan. Bring liquid to a boil. Cover pan with a lid, reduce heat and simmer 10 minutes.
2. Heat a second skillet over medium heat. Add oil, garlic, onions, Anaheim chili, and red pepper, season with salt and pepper. Cook veggies until tender-crisp. Drain sausages and return pan to the stove, raise the heat to medium high. Brown and crispt the casings. Remove sausage from the pan, slice into 2" pieces on an angle, return to the pan to sear.
3. Combine the cooked peppers and onoins to the sausages. Add pepperoncinis and juice to the skillet. Toss and turn the sausage, peppers and onion.
4. Split the sandwich rolls, spread with butter and spinkle with garlic salt. Toast under the broiler until golden brown. Pile the meat and peppers in to the garlic rolls and serve.
Yield: 4 sandwiches
Carrot Cake Cookies
Who doesn't love carrot cake? Only silly people. Who doesn't love cookies? No one I've ever met! So who wouldn't love carrot cake cookies?
I made them for a friend's baby shower and they were absolutely wonderful! They are moist and delicious, and the cream cheese frosting was divine.
Cookies:
1/2 c. raisins
1/4 c. old-fashioned oats
1/2 c. butter, softened
1/2 c. packed dark brown sugar
1/2 c. sugar
1 large egg
1 c. (packed) finely grated peeled carrots
1 1/2 c. flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 c. chopped walnuts
Icing:
1 c. powdered sugar
6 oz. cream cheese, softened
1/4 c. butter, softened
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice
1. Preheat oven to 350. Line baking sheets with parchment paper. Place raisins and oats in small bowl; add 1/4 c. water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in a large bowl until fluffy. Beat in egg, then carrots. Add flour, salt, baking powder and cinnamon; beat to blend. Stir in raisin/oat mixture and walnuts. Drop batter by level tablespoonfuls 2" apart onto baking sheets. Bake for about 20 minutes or until light golden brown (they will be soft). Cool 5 minutes before removing to a wire rack to cool completely.
2. Beat all icing ingredients together in medium bowl until smooth. Slather onto the cooled cookies and try not to devour them all!
Yield: about 40 cookies
I made them for a friend's baby shower and they were absolutely wonderful! They are moist and delicious, and the cream cheese frosting was divine.
Cookies:
1/2 c. raisins
1/4 c. old-fashioned oats
1/2 c. butter, softened
1/2 c. packed dark brown sugar
1/2 c. sugar
1 large egg
1 c. (packed) finely grated peeled carrots
1 1/2 c. flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 c. chopped walnuts
Icing:
1 c. powdered sugar
6 oz. cream cheese, softened
1/4 c. butter, softened
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice
1. Preheat oven to 350. Line baking sheets with parchment paper. Place raisins and oats in small bowl; add 1/4 c. water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in a large bowl until fluffy. Beat in egg, then carrots. Add flour, salt, baking powder and cinnamon; beat to blend. Stir in raisin/oat mixture and walnuts. Drop batter by level tablespoonfuls 2" apart onto baking sheets. Bake for about 20 minutes or until light golden brown (they will be soft). Cool 5 minutes before removing to a wire rack to cool completely.
2. Beat all icing ingredients together in medium bowl until smooth. Slather onto the cooled cookies and try not to devour them all!
Yield: about 40 cookies
Snickerdoodle Cookies
I am always on the hunt for a perfect snickerdoodle cookie. I don't know what it is that I love about them so much, it's the unique zing that the cream or tartar adds. I like them crunchy on the edges and soft in the middle. And anything with cinnamon sugar is always welcome on my tongue.
1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla extract
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. white sugar
2 tsp. ground cinnamon
1. Preheat oven to 400. Cream together butter, shortening, 1 1/2 c. sugar, eggs and vanilla. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
2. Mix the 2 Tbsp. sugar and the cinnamon. Roll balls of dough into cinnamon/sugar mixture. Place 2" apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until set. Remove immediately from baking sheets.
Yield: about 48 cookies
1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla extract
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. white sugar
2 tsp. ground cinnamon
1. Preheat oven to 400. Cream together butter, shortening, 1 1/2 c. sugar, eggs and vanilla. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
2. Mix the 2 Tbsp. sugar and the cinnamon. Roll balls of dough into cinnamon/sugar mixture. Place 2" apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until set. Remove immediately from baking sheets.
Yield: about 48 cookies
Chocolate PB Blossoms
I love-love-love chocolate and peanut butter together, I say it is one of the world's greatest treasures. These are different than the traditional peanut butter/chocolate kiss cookies in that they have cocoa in the dough.
Yummy!
48 unwrapped milk chocolate kiss candies
1/2 c. shortening
1/2 c. creamy peanut butter
1/2 c. crunchy peanut butter
1/2 c. packed light brown sugar
1/3 c. white sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar
1. Heat oven to 375. Beat shortening and peanut butter in a large bowl until well blended. Add brown sugar and 1/3 c. white sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa powder, baking soda and salt; gradually add to peanut butter mixture.
2. Shape dough into 1" balls. Roll in granulated sugar; place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately press chocolate kiss into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yield: about 48 cookies
Yummy!
48 unwrapped milk chocolate kiss candies
1/2 c. shortening
1/2 c. creamy peanut butter
1/2 c. crunchy peanut butter
1/2 c. packed light brown sugar
1/3 c. white sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar
1. Heat oven to 375. Beat shortening and peanut butter in a large bowl until well blended. Add brown sugar and 1/3 c. white sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa powder, baking soda and salt; gradually add to peanut butter mixture.
2. Shape dough into 1" balls. Roll in granulated sugar; place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately press chocolate kiss into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yield: about 48 cookies
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