Tag Archives: peanut butter

Stay Awake Peanut Butter Cookies

Baking does a number of things for me: provides me with stress relief, delicious goodies, and a way to stay awake while waiting for people to get off of work….

Started with a basic peanut butter cookie recipe and it somehow turned into so much more.  Shortly after starting, I realized I didn’t have eggs or milk.  So I quickly had to

right out of the oven

throw together a flaxseed “egg” and use some  almond milk from the fridge.  While concocting my make-do substitutions, I saw some espresso powder in the pantry and decided to throw that in as well.  While looking in the pantry, I decided to

throw in not only dark chocolate chips, but also white chocolate and peanut butter chips because more chips are better, right?

So without further adieu…here’s the recipe that my sleep deprived brain adapted.

Stay Awake Peanut Butter Cookies (half recipe–use your best judgement in estimating amounts)

Inspired by a recipe by Smitten Kitchen

Ingredients:

-0.625 cups of AP flour (I told you I halved it…)

-0.375 tsp baking soda

-1/4 tsp baking powder

-1/8 tsp salt

-1/4 butter, unsalted

-1/2 cup smooth peanut butter

-0.375 cups sugar

-1/4 cup packed brown sugar

-1/2 T ground flaxseeds

-1.5 T water

-1/2 T almond milk

-1/2 tsp vanilla extract

-1.5 T instant espresso powder

-1.5 cups assorted chips–dark chocolate, white chocolate, and peanut butter

1) Preheat oven to 350.  Combine flaxseeds and water and set aside.

2) Mix butter and peanut butter until smooth.  Add sugars and beat until fluffy and light.  Add flaxseed “egg” mixture, vanilla extract and espresso powder.  Mix until combined.

3) Add dry ingredients and mix until combined.  Stir in chips.

4) Roll rounded teaspoons of dough in sugar and bake for 9 minutes on parchment covered baking sheets.

These turned out quite well.  Going to have to make these again when I’m not as sleepy 🙂

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Gluten Free Orgasmic Peanut Butter Cookies

Here’s my latest gluten free creation, inspired by this recipe on a wonderful blog called Cookie Madness.  To be perfectly honest, despite my obsession with peanut butter and sweets, peanut butter cookies are NOT my favorite cookies–in fact, when given the option between peanut butter cookies and any other cookie, I will pick any other cookie.

So why do I hate on peanut butter cookies so much?  In my opinion, most peanut butter cookies that I’ve had are overcooked and crunchy.  I personally like cookies that are undercooked (translation: somewhat raw) and soft.  That and I find peanut butter cookies kind of boring.  At least with butter or sugar cookies, you can decorate them and make them a little more exciting.

After reading the post on Cookie Madness about peanut butter cookies, I thought that I might give it another try, BUT make it gluten free so my brother can enjoy it–and frankly, I’ve been slacking on the gluten free recipe development lately.  So here is my gluten free take on a wonderful recipe…

Gluten Free Orgasmic Peanut Butter Cookies

Adapted from this recipe on Cookie Madness

Makes about 24 cookies

4 oz unsalted butter, softened

1/2 cup creamy peanut butter (I’m partial to JIF)

1/2 cup brown sugar

1/2 cup granulated sugar

1 1/2 tsp vanilla extract

1 egg

1 tbsp molasses

1 tbsp heavy whipping cream

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup + 2 tbsp almond meal/flour

1/2 cup + 1 tbsp white rice flour

1/2 cup sorghum flour

3 tbsp potato starch

2 tbsp tapioca starch

1/4 tsp xantham gum

1-1.5 cup chopped Reese’s Peanut Butter Cups, frozen (makes it easier to chop)

2.5 oz-3 oz finely shaved semisweet chocolate (eyeball it!)

Reese’s Pieces–as many as your heart desires

1) Mix the butter, peanut butter and sugars together until mixed together–do NOT cream them for a while, it’ll cause your cookies to spread out!  Mix in the vanilla, egg, molasses and heavy whipping cream. Beat in the baking powder and baking soda, making sure it’s thoroughly incorporated.

2) Sift together all of your flours and gums and add to the mixture.  Mix until well incorporated.  Stir in the shaved chocolate and chopped peanut butter cups.

3) Place concoction in the fridge to chill overnight.

4) Preheat oven to 350 degrees F.  Prepare some cookie sheets with parchment paper or silpats.  Make golf-ball sized mounds of cookie dough (or whatever size you want!) and decorate with Reese’s Pieces.  Bake for 13 minutes.  Enjoy!

By the way, I could not come up with a name for this so I borrowed a phrase from one of my dearest college friends which he used to describe some of my food…That being said, I can’t promise mind-blowing pleasure from this cookie, BUT it is very tasty….

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Ice Cream Cake!!

So what does one make with hot fudge sauce other than…an ice cream cake?!?!?!  Ok, so I know it’s not the first thing that comes to your head when you think of hot fudge sauce, but hopefully after reading this post, you’ll think of it right away.

Tommy turned 19 today and had a small party for his friends up at the lake this past weekend.  We needed something for serenading him with and since he isn’t the biggest fan of cakey cakes, after promising him an ice cream cake for years, I FINALLY decided to make him one.  For the record, I had not followed up on my promise because our freezers at home have never been cold enough to freeze my ice cream maker bowl.  This year I could finally make him a cake because my parents finally bought a new fridge/freezer that can be programmed to remain at certain subzero temperatures.

The cake was very Tommy-like–2 peanut butter ice cream with Reese’s peanut butter cups layers sandwiching a brownie layer.  All of this was covered in the hot fudge sauce and had some decorative whipped cream and mini Reese’s peanut butter cups.  (All homemade minus the Reese’s peanut butter cups)

The result was quite tasty even though it was not the prettiest cake I’ve ever made–see the melted ice cream on the bottom.  I learned that it is probably not the best idea to make an ice cream cake on a 90 degree summer day in a cabin that does not have central air (for the record we do have some window units).  BUT I also discovered that ice cream might be my cake medium of choice because I can smoosh it into submission!!  My cake was slightly lopsided and I was trying unsuccessfully to saw enough of it off to make it even.  My mom was watching me struggle and told me to just push the ice cream down–and it worked!

While this cake was not gluten free, it can EASILY be made so by making the brownie layer minus the gluten.

Everyone enjoyed the cake and there is still some left up at the house.  I personally cannot wait to dig into again next weekend!

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Gluten Free Peanut Butter Cookie Dough Brownies

David and I were watching Ultimate Recipe Showdown on the Food Network and saw Kerstin from Cake, Batter, and Bowl make brownies that got both of our attention. The next time I saw my brother, he mentioned the brownies and how he’d like for me to make them gluten free. How can I say no to a challenge that combines two of my favorite ingredients–peanut butter and chocolate??

The brownie turned out really really well.  Numerous friends commented that they would not have guessed that it was gluten free.  David thought they were absolutely delicious.  I got the brownie texture that he and I both like by omitting baking powder–hey, what can I say?  We like our brownies dense and fudge-like, but if you want a lighter cakier texture–just add some baking powder.

Gluten Free Peanut Butter Cookie Dough Brownies

Inspired by a recipe by Kerstin Sinkevicius

Ingredients:

Brownie Layer
1/2 cup butter, softened
2 ounces unsweetened chocolate
1-1.5 tsp vanilla extract
1 cup sugar
2 large eggs
1/6 cup white rice flour
1/6 cup almond meal
1/6 cup potato starch
1 T+ 2.5 tsp tapioca flour
1/4 tsp xantham gum
1/4 tsp salt
1 cup semisweet chocolate chips

Peanut Butter Cookie Dough Layer (or as my brother liked to call it–The Reeses Peanut Butter Cup Filling)
1/4 cup butter, softened
1/2 cup packed brown sugar
2 T milk
1/2 cup creamy peanut butter
1/6 cup almond meal
1/6 cup potato start
1 T+2.5 tsp tapioca flour
1/4 tsp xantham gum
1/4 tsp salt

Ganache Layer
1 cup semisweet chocolate chips
1/4 cup heavy whipping cream

1) Preheat oven to 350 degrees. Grease an 8×8 pan with nonstick cooking spray.

2) Brownies: Melt the butter and unsweetened chocolate together and then add the vanilla extract. Set aside to cool. In the bowl of a stand mixer, combine the sugar and the eggs until a pale yellow color is reached. Add the chocolate mixture and mix until combined. Sift together the flours and stir into the chocolate and egg mixture. Stir in the chocolate chips. Pour the brownies into the greased pan and bake for 28 minutes. Let cool.

3) Cookie Dough Layer:  Cream the butter and sugar in the bowl of a stand mixer.  Add the milk and peanut butter and mix until creamy.  Sift the flours and add with the salt to the peanut butter mixer.  Mix well!  Spread the mixture over the brownie layer.  Don’t forget to lick the bowl! 😉

4)  Ganache:  Put the chocolate chips in a heatproof bowl.  Heat the heavy whipping cream until it reaches a simmer.  Once it reaches a simmer, pour the cream over the chocolate chips.  Let it sit for a minute or two (don’t touch it!!).  Next, take a whisk and starting from the middle make SLOW circular whisking motions from the center outwards until all of the chocolate chips are incorporated.  You’ll get a shiny bowl of gooey chocolate :).  Pour this onto the peanut butter layer and try to make it a bit even if you can.

5)  Place the whole mixture in the fridge until the ganache sets.  Don’t be tempted to try it before it sets, you’ll miss out of the different textures.  Enjoy!

Oh no!!  Only two brownies left!!!

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