Peanut Butter Cornflake Cookies 

I am typically not a fan of no bake cookie things, excepting Rice Krispie treats, but I thought to give this a go. It reminds me of something completely random my mom made me as a child – one day, I will try to explain it, but I am sure it will not make any sense to anyone but me. That said, these are flavors of my childhood excepting the cornflakes. I think they are kind of cute in their on strange way.

D&D_19561 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 tsp vanilla
6 cups corn flakes

In a large saucepan, add sugar, then spray measuring cup with vegetable spray and add peanut butter and light corn syrup. Cook over medium to medium high (depending on your cooktop) until the middle of the mixture starts to boil. Stir constantly so sugar and peanut butter don’t burn. Remove from heat and stir in vanilla and cornflakes until evenly coated.

Spray a #20 disher with vegetable spray and scoop and drop on to waxed paper. Do this quickly before the mixture sets up. Let cool on waxed paper for 30 minutes. Store at room temperature.

Thoughts: These are super sugary. But in small doses are good. Hope The Boy and my test kitchen at the office enjoy them.

I think they work because corn flakes have, pretty much, no flavor.

And the votes from my test kitchen are in and they are very positive. I do wonder what this might be like with, wait for it, pretzels.

17 June 17

Source: www.spendwithpennies.com/peanut-butter-cornflake-cookies/

Peanut Butter Chocolate Chip Cookies 

The Boy asked for these and I always try to make things that make him happy. So I made these for Easter. It is a peanut butter cookie that I had never tried, but instead of peanut butter chips, I used semi-sweet chocolate chips because that is what the Boy requested.

It is an odd thing. I love peanut butter – peanut butter and apple jelly sandwiches, peanut butter toast, peanut butter in my oatmeal – with raisins if possible – but I am not a huge peanut butter cookie fan. I think it is because so many of them have a dry, sandy texture. I also do not like peanut butter mixed with chocolate. As I have said over and over, I am not a chocolate person and there are only a couple of things I like mixed with my chocolate – caramel, toffee, or nuts – or some combination of the three. No peanut butter, no coconut, certainly not orange, oh dear lord, please no mint, blech. I know, I am seriously fussy – about just about everything.

Anyway, back to peanut butter – this is a recipe I’ve had for years and have never tried so this gave me the perfect opportunity to do so. This is … wait for it … a Gwyneth Paltrow recipe that I have modified, but I will qualify that by saying it is a recipe from her maternal grandmother that her grandfather loved. Family recipes are the vast majority of the time a very good thing. So I tried this – it’s easy to put together with things that I had on hand which to me is a huge bonus. If you compare it to the original, I did make a few changes (I only use light brown sugar for instance) and swapped out the peanut butter chips for semi-sweet chocolate chips, per the Boy’s request.D&D_1841

I have learned over the years that if you taste the raw dough you will get a good sense of what the cookie will taste like and I thought this worked out well. I also made a test cookie with no chocolate chips just to try it as a straight up peanut butter cookie. It worked well. That said, it is a soft cookie, so it is best to let it cool completely before moving it about too much.

Hood approved of, and ate half of, the plain peanut butter cookie – think there might be some dog treats with this in the future.

1 1/4 cups all-purpose flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
8 Tbs unsalted butter, room temperature
3/4 cup smooth peanut butter **
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 tsp vanilla
1 1/4 cups semi-sweet chocolate chips
Sanding sugar for the top (optional)

Preheat over to 350 degrees. Line a baking sheet with parchment paper.

Sift together dry ingredients over a piece of waxed paper. In the bowl of a stand mixer, cream together butter, peanut butter, and brown sugar. Mix in egg and vanilla. Add flour mixture a little at a time. Stir in chocolate chips.

Using a cookie scoop (disher), place cookies about 1 1/2 inches apart on baking sheet. Sprinkle with sanding sugar if your going for that thing (nice crunch). Bake about 10 minutes rotating pans half way through baking. Let rest on baking pan for at least 4 minutes then move to cooking rack to cool completely

* I always use unbleached, just a habit.

** I am a Jif PB person.

Source:  Modified from Epicurious

Egg Usage – by month – April 2016

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M & M Cookies – the Spring Edition

2 April – 1 Egg – Peanut Butter Chocolate Chip Bars

2 April – 2 Eggs – M & M Cookies, Spring Edition

9 April – 1 Egg – Salted Crispy Butterscotch Pecan Cookies (These are just amazingness it self – so far these are favorite of all the people I take cookies to).

13 April – 1 Egg – Buttermilk Chocolate Chip Bars

16 April – 4 Eggs – Buttermilk Bundt Cake with Lemon Glaze – don’t do this.

17 April – 4 Eggs – Italian Cream Cake

21 April – 2 Eggs – Lemon Ricotta Cookies – do not do this either. But do this  – Yes This. 

28 April – 2 Eggs – Brown Sugar White Chocolate Macadamia Nut Cookies

 

Peanut Butter Chocolate Chip Bars

Today the Boy locked himself out of his vehicle and the MotH went and provided him with the spare key. It is now on him – he now has the spare. But I sent M&M cookies because I had made them this weekend and I know they are one of his favorites.

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Peanut Butter Chocolate Chip Bars

That said, I still bake like he is here most of the time which, with his life, is not the case. So I share my baking with my friends at the office, which I’ve always done and I appreciate the fact that they don’t mind to be (unwilling) guinea pigs. But I also ask friends at a restaurant that we frequent for what they would like. It makes me try different things, which makes me happy. This was new to me – peanut butter and chocolate mixed together. I would have never done this on my own. That said, I love peanut butter and like chocolate well enough, but mixing them is just  – ewww for me. So I had the MotH try these bars and he was a fan.

But this past weekend we could not get to the beach to deliver them. So now I have the bars in the freezer so I can make someone kind-of-happy if we get out there any time soon. I hope so, but right now the forecast does not look good – it is supposed to be sunny this weekend. Strange as it sounds, I’d like some rainy weather so I could get to my local at the beach. I am sure you have figured out where my local is – Shaggy’s Pensacola Beach.

1 3/4 cups all-purpose flour
1 1/4 cups packed light brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
3 Tbs milk
1 large egg
1 Tbs vanilla
3/4 tsp salt
3/4 tsp baking soda
2 cups mini semi-sweet chocolate chips (12 oz bag)

Preheat oven to 365 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray, line with a parchment paper and spray again.

Sift together flour, baking soda, and salt over a piece of waxed paper. Set aside for a mo (a moment – get used to it).

In the bowl of a stand mixer, cream together butter and sugar, add egg, vanilla, and peanut butter.

Add flour mixture into peanut butter mixture. Until just combined. Stir in mini chocolate chips.

The dough is a bit stiff and you have to press into the pan (use wet hands) to get it evenly spread. Bake for 20 – 25 minutes or until edges are lightly brown and the center does the toothpick thing correctly but it is difficult with all those chips involved. Just give it a go or two.

Source: Six Sisters Stuff

Notes: As said, I made these for a friend who particularly asked for this combination, but so far from the comments from my office they have been very well received.

2015 Butter Usage (by month – September)

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Pecan Pie Cookies

2 September 2015 – 2 Tbs – Cheddar Orzo, but with Cheddar instead of Gruyere.

4 September 2015 – 12 Tbs – Pecan Pie Cookies

4 September 2015 – 10 2/3 Tbs – Oatmeal Cookies

6 September 2015 – 8 Tbs – Peanut Butter Cookies

11 September 2015 – 10 2/3 Tbs – Oatmeal White Chocolate Cranberry Cookies

11 September 2015 – 5 1/3 Tbs – Magic Bites

18 September 2015 – 16 Tbs – Sugar Cookies

18 September 2015 – 8 Tbs – Snicks

19 September 2015 – 12 Tbs – Sour Cream Pound Cake

30 September 2015 – 12 Tbs – Nutty Chocolate Chip Cookies

Total 96.65 Tbs = 12.08 sticks = 3.02 pounds

All in cookie form apparently. Guess I’m keeping my friends happy. However, I need to expand my butter usage to include something that might resemble dinner. Or not.

2015 Butter Usage (by Month – August)

1 August 2015 – 3 Tbs – Peanut Butter Fudge
1 August 2015 – 8 Tbs – Peanut Butter Cookies

6 August 2015 – 2 Tbs – Everyday Orzo
6 August 2015 – 2 Tbs – Rutabega

7 August 2015 – 16 Tbs – Ghirardelli Chocolate Chip Cookie

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Peanut Butter Fudge – AB

14 August 2015 – 8 Tbs – Peach Cobbler

15 August 2015 – 16 Tbs – Blueberry Cookies

19 August 2015 – 2 Tbs – Peach Clafoutis

20 August 2015 – 2 Tbs – Gruyere Orzo (again)

22 August 2015 – 3 Tbs – Rice Krispy Treats
22 August 2015 – 8 Tbs – Gruyere Crackers
22 August 2015 – 16 Tbs – Lemon Sour Cream Cookies

28 August 2015 – 16 Tbs – Peanut Butter Fudge  – AB

Total 102 Tbs = 12.75 sticks = 3.1875 pounds

Finally, a respectable number. Damn Skippy!!

Recipes – making them my own

I like trying recipes and finding favorites that I make over and over again. And I almost always make some adjustments. I cannot help myself. I guess the only recipes I do not change too much are my mom’s recipes and a few other family recipes.

Some recipes I change so much that I claim them as mine. I think that is fair, in the grand scheme of thing.

I think now it is time to start making my own recipes. So I am going to start with a few things that I remember from childhood that I have not been able to quite get there. So research. Which was always my favorite part of my uni education. Research, at least to me, is fun. What do you expect from a historian? Research. Yep. I’m a total nerd that way, but it was always my favorite part, at least until I learned how to really write. A public school education, at least in my day, did not really teach you how to write. It was sad really. The one thing I learned working for my master’s degree was that I needed to learn how to write and understand the English language much better than a public school education had taught me. To bad it cost a crap-load of money to do that.

I am still a word nerd, but I do not think that is a bad thing. It is kind of funny, I think if I had to do it over again, I would be (a Secret Service agent – no … really!) or a linguist (much more likely).

So research it will be for the following things:

Peanut Butter Fudge – can not quite help myself.

My mom’s meatloaf – especially a meatloaf sandwich.

Chicken and Rice – really simple, but slightly amazing.

Cheese Crackers – did the Cracker Challenge a few years ago, but I feel like the only person that makes cheese crackers – is that possible?

Potato Salad – been struggling with this all summer – and not to my satisfaction.

Peach Cobbler – wow – this one is charged. I love my mom’s recipe, but I don’t really like the biscuits on top. How to fix that?