1 c peanut butter
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
3 T milk
1 tsp vanilla
1 1/4 c flour
3/4 tsp baking powder
1/4 tsp salt
Preheat the oven to 375. In a large bowl, cream together peanut butter, butter, and both sugars until well blended. Beat in egg, milk, and vanilla one at a time.
Combine flour, baking powder, and salt. Stir into creamed mixture.
Scoop by teaspoonfuls onto a baking sheet and press down with the tines of a fork. Bake 8-10 minutes or until the edges begin to brown.
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I made these tonight and put Cadbury's mini chocolate eggs in the middle. They were really good, but this recipe was better than I expected. These cookies definitely didn't need the chocolate and were delicious without. It was the first time I've used this recipe, but it's probably my new favorite kind of cookie...
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, March 10, 2009
Friday, February 27, 2009
Chocolate Chip Blondies
This recipe definitely came off of the bag of Hershey's mini chocolate chips. I like it, though, because it has a nice carmely, brown sugar flavor and it doesn't use shortening or margarine. Also, I've used regular and mini chocolate chips, and the mini ones are definitely more fun in this recipe for some reason.
2 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c (1 1/2 sticks) butter, softened
1 1/2 c packed light brown sugar
2 eggs
2 T milk
1 tsp vanilla
2 c chocolate chips
Heat oven to 350. Stir together flour, baking soda, and salt. Beat butter and brown sugar in large bowl until light and fluffy. Add eggs, milk, and vanilla; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Spread into 13x9x2-inch pan (greased). Bake 30-35 minutes or until lightly browned. Cool in pan, cut into bars. Makes about 3 dozen bars.
Now that I've put up most of my favorite recipes, I think I'll call it quits for the day.
2 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c (1 1/2 sticks) butter, softened
1 1/2 c packed light brown sugar
2 eggs
2 T milk
1 tsp vanilla
2 c chocolate chips
Heat oven to 350. Stir together flour, baking soda, and salt. Beat butter and brown sugar in large bowl until light and fluffy. Add eggs, milk, and vanilla; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Spread into 13x9x2-inch pan (greased). Bake 30-35 minutes or until lightly browned. Cool in pan, cut into bars. Makes about 3 dozen bars.
Now that I've put up most of my favorite recipes, I think I'll call it quits for the day.
Fast Cinnamon Rolls
I love this recipe because you don't have to wait for the dough to rise. Yeast is used, however, to give it that yeasty bread flavor. I made these last night, and it took be about 35 minutes, start to finish. I'll give the recipes for two different glazes that I've used, since each one is pretty different.
3/4 c lowfat milk (or soymilk)
2 tsp yeast
1 1/2 c flour
1/2 c whole wheat flour (use regular flour if you want a less "healthy" tasting version)
1/4 c sugar
1 T baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 T (1/2 stick) unsalted butter (cut in pieces)
1/4 c brown sugar
Preheat oven to 425. Heat milk in saucepan over medium heat until warm. Remove from heat, sprinkle with yeast, set aside. Combine flours, sugar, baking powder, 1/2 tsp cinnamon, and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6 rectangle. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough and press in lightly with palms. Gently roll dough lengthwise into log. Cut log into 16 3/4 in-thick slices. Place slices on a baking sheet or in a round cake pan. Bake 15-18 minutes or until rolls begin to brown.
Lemon Glaze:
Mix together 1 1/2 c powdered sugar and 3 T lemon juice. Will be very thick.
Brown Sugar Glaze:
Melt 3 T butter and 1 1/2 c brown sugar in the microwave. Add more brown sugar if it is too liquid. Add vanilla and cinnamon to taste. (These amounts are totally approximate. I just mix all the ingredients together until it looks right)
The lemon glaze is my favorite, although I suggest telling people that it's lemon before they eat it. People apparently don't like being surprised with non-traditional cinnamon rolls... The brown sugar glaze is much butterier and richer, and will definitely please those who like their cinnamon rolls more traditional. Also, this recipe is remarkably low in fat and calories. I usually don't tell people that, though...
149 calories, 2 g protein, 3 g fat, 29 g carbs, 18 g sugar per roll
3/4 c lowfat milk (or soymilk)
2 tsp yeast
1 1/2 c flour
1/2 c whole wheat flour (use regular flour if you want a less "healthy" tasting version)
1/4 c sugar
1 T baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 T (1/2 stick) unsalted butter (cut in pieces)
1/4 c brown sugar
Preheat oven to 425. Heat milk in saucepan over medium heat until warm. Remove from heat, sprinkle with yeast, set aside. Combine flours, sugar, baking powder, 1/2 tsp cinnamon, and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6 rectangle. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough and press in lightly with palms. Gently roll dough lengthwise into log. Cut log into 16 3/4 in-thick slices. Place slices on a baking sheet or in a round cake pan. Bake 15-18 minutes or until rolls begin to brown.
Lemon Glaze:
Mix together 1 1/2 c powdered sugar and 3 T lemon juice. Will be very thick.
Brown Sugar Glaze:
Melt 3 T butter and 1 1/2 c brown sugar in the microwave. Add more brown sugar if it is too liquid. Add vanilla and cinnamon to taste. (These amounts are totally approximate. I just mix all the ingredients together until it looks right)
The lemon glaze is my favorite, although I suggest telling people that it's lemon before they eat it. People apparently don't like being surprised with non-traditional cinnamon rolls... The brown sugar glaze is much butterier and richer, and will definitely please those who like their cinnamon rolls more traditional. Also, this recipe is remarkably low in fat and calories. I usually don't tell people that, though...
149 calories, 2 g protein, 3 g fat, 29 g carbs, 18 g sugar per roll
New York Times Chocolate Chip Cookies
I love this article. I've been meaning to try some of their advice, especially about refrigerating the dough overnight, but I haven't done it yet. If I do, I'll report on how the cookies turn out!
Quest for the Perfect Chocolate Chip Cookie
Quest for the Perfect Chocolate Chip Cookie
Double Chocolate Cookies
These have been a real hit in my house lately, and I love the fact that this recipe turns out the right consistency even at high altitude without using shortening.
1 c butter
1 1/2 c white sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
2 c chocolate chips
Preheat the oven to 350. Beat butter, sugar, eggs, and vanilla until light and fluffy. Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into butter mixture until well-blended. Mix in the chocolate chips. Drop onto a greased cookie sheet by teaspoonfuls and bake 8-10 minutes.
Since these are already dark in color, I have a hard time knowing when they're done. I recommend taking them out when they still look a bit too soft, or after about 8 minutes.
1 c butter
1 1/2 c white sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
2 c chocolate chips
Preheat the oven to 350. Beat butter, sugar, eggs, and vanilla until light and fluffy. Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into butter mixture until well-blended. Mix in the chocolate chips. Drop onto a greased cookie sheet by teaspoonfuls and bake 8-10 minutes.
Since these are already dark in color, I have a hard time knowing when they're done. I recommend taking them out when they still look a bit too soft, or after about 8 minutes.
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