joyeux cuisine

a blog about good food, family, friends, and life.

cinnamon roll muffins.

After a day of eating and watching football it’s nice to just relax. Or if you’re crazy and went Black Friday shopping it’s nice to eat something delicious in the morning before you sleep all day. I don’t understand those people. Props to you for staying up all night though. Can’t even try it. The bros and I usually go out after all the crazy people are done and are asleep.

Anyway, back on track. My mom had to work a 3-11pm shift last night at the hospital she works at. Only my dad had to get up early this morning so everyone got to sleep in, which was especially good for Mom. I got up before she did and decided to make something for her because she always makes stuff for us when we’re home. There’s nothing better than cinnamon rolls in the morning, but there was no time. Muffins also sounded delicious, but my go-to are blueberry and we don’t have any. So why not combine the two and make cinnamon roll muffins? Praise God for whoever thought of that.

The recipe looks really complicated but it really isn’t. They’re really easy to through together, which is perfect for early morning baking. These are yeasty and dense, the perfect cinnamon roll, but not super messy. And who doesn’t love the smell of cinnamon rolls in the morning? That’s what I thought.

Enjoy your morning. Make some muffins. Go yarn shopping. Keep being thankful.

Cinnamon Roll Muffins

recipe slightly adapted from Sunny Side Up

makes 12 muffins

for the roll:

1 and 1/2 cups flour

1/3 cup sugar

1/4 teaspoon salt

3 teaspoons instant yeast

2/3 cup warm milk (I put it in the microwave for 30 seconds)

3 Tablespoons vegetable oil

1/2 teaspoon vanilla extract

1 egg, beaten

for the topping:

2 Tablespoons butter, room temperature

2/3 cup brown sugar

3/4 teaspoons cinnamon

for the glaze:

1 cup powdered sugar

3-4 Tablespoons milk

1/4 teaspoon almond extract

Grease a 12 cup muffin tin and set aside. Keep the milk in a measuring cup and add the yeast to the warm milk to dissolve it. In a large bowl combine the flour, sugar, and salt. Add the milk, oil, vanilla, and egg to the flour mixture and stir well to combine. Divide among the 12 cups in the muffin tin and allow to rest for about 15 minutes.
While the dough is resting combine the ingredients for the filling in a small bowl and mix with a fork until crumbly. Divide this among the 12 rolls and either press into the surface or swirl with a fork.
Place the muffin tin in a cold oven and preheat to 350 degrees. Bake for 17-20 minutes until the rolls have risen and the cinnamon sugar mixture is melty. Insert a toothpick into the muffins and it should come out clean. Remove from the oven and allow to cool slightly.
While the muffins are cooling make the glaze. Place powdered sugar in a bowl and beat with a whisk while adding the milk. Add the almond extract at the very end. You can adjust the milk to sugar ratio based on your desired consistency. Move the slightly cooled muffins to a plate and drizzle the glaze on top.
Serve immediately.

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things to be thankful for.

I hope you are having a wonderful day today. Enjoy your family. Eat too much food (pie).

I made a list. I love lists.

Things I’m thankful for:
Family
Faith
Friends
Home
My cat
My dog
Food
Talents
Music
Yarn
Cookies
Professors
School
Chocolate
Clean laundry
Comfy recliners
Love

[Pictures: Top – Em, Me, B. Arkansas 2011. Right – Martha, Me, B, Em. Chicago this fall. Best friends. Love them.]

Happy Thanksgiving!!

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happy halloween!

So today is Halloween. In my family that never really meant very much because we never went Trick-or-Treating or dressed up for anything cool. But that’s okay. My family is pretty conservative so Halloween was never ‘celebrated’. Oh well, I survived. Sure we went to church for the ‘Harvest Festival’ (honestly…I’m still not sure what that means), but it wasn’t the Halloween that everyone else knew.

Here’s the thing: I like Halloween. I mean, I hate scary horror movies and couldn’t even watch Psycho all the way through because it scared the crap outta me. But I think Halloween is fun. You can make it fun without doing weird crazy stuff like dressing super crazy or ‘evil’. I do hate the fact that girls think it’s an excuse to look scantily clad and be okay with it. That’s a little weird. And crazy. (Seriously: don’t do that.)

There are so many great things about fall. Halloween just comes with the territory. Fall is all about scarves, apple cider, candy corn, corn mazes, boots, mittens, baking, soup for dinner, and so many other things. Use this year to do something for other people. Bless them with your talents and gifts that you’ve been given. Make today a great day for someone else.

Speaking of fall; check out these sweet outfits.

Happy Halloween! :)

(P.S. I’m totally making Snickerdoodles tonight.)

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one of those days.

You know those days when you just don’t want to do anything? I’ve been having one of those days for the last few days. Example: I ate cookies for dinner last night. It wasn’t pretty. I’m slightly ashamed. Not because I ate cookies for dinner but because it was store bought cookie dough. It happened.

I want to bake but I don’t know what. I’ve scoured Pinterest and different blogs and a really crappy cookbook that I have to no avail. I think I’ll make you crepes tomorrow. They are great. I think instead of sharing a recipe I’ll share a little bit more about myself. Is that cool? Cool. There’ll be pictures. If that makes a difference.

This picture was taken by my lovely friend Morgan. I had this idea to give my mom a photo album of pretty nice pictures of my brothers and I for Christmas. She cried. It was great. My brothers are pretty great. They like to eat food and I like to make it. Ian (right) is two years older than me but only one grade level ahead. Paul (left) is one year younger but two grade levels behind. We all get along…for the most part.

This picture is kind of old, but I love it. That’s my cat Coda. We got her on my 17th birthday and she’s been my sidekick since then. In that picture I’m pretty sure she’s sitting on Mere Christianity by C.S. Lewis. She’s pretty scholarly. But unfortunately she stays at home while I’m at school. During my senior year of high school she would sit outside my bedroom door and meow in the mornings. Like my own personal alarm clock! There are days when I really miss her. I think I have enough pictures on my phone to keep me sane though.

I got this in the mail today. I am ridiculously excited. I haven’t played anything from the 20th century period of music yet. Well, okay Strauss isn’t totally modern, but he counts. He’s more modern than Mozart, Handel, and Marcello so I’m okay with it. (To hear more about my musical endeavors check out the page up at the top “Now Playing.”)

Yesterday my roommate moved up to Chicago. We caravaned three cars up there with all her stuff and helped her move in. It was pretty fun. I decided that I am much too laid back to compete with all those crazy Chicago drivers. Which is saying something because usually I’m not laid back..but I was wearing sweatpants so that probably had something to do with it. Anyway, now I’m down a roommate while my other two are off singing and playing lovely music for Jesus somewhere in the surrounding states. And I’m fighting a losing battle to a fly in my apartment most likely due to the use of a slotted spoon as a flyswatter. This is what happens when I don’t bake. Bad news, friends.

I’ll bake something tomorrow. I gotta go catch a fly.

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peanut butter oatmeal cookies.

I’m the type of person that will leave a little extra cookie dough in the bowl when I’m done making them just to eat it. Not the small amount normal people leave in after scraping down the sides. I will intentionally leave enough dough for at least one cookie on the spatula so I can eat it. There’s the whole salmonella thing, but I’m not all that worried about it. There are, however, only certain kinds of cookie dough I do this with. Chocolate chip cookies, white chocolate chip macadamia nut cookies, s’mores cookies, moose tracks cookies (don’t worry, I’ll share that recipe later), and oatmeal cookies. Especially when they involve peanut butter.

I have some friends going on a family vacation and I wanted to make them a little snack to take along. My mom always used to make chocolate chip oatmeal cookies when we went on vacation so there was a little bit of inspiration. We’d always do a double batch and share them with all our family. It was awesome. These aren’t quite those cookies, but they’re still super delicious. I’m also trying to make some healthier things, and I don’t know if this counts or not, but oatmeal is good for you so I say it does. I’ll learn to make healthy things someday…maybe.

Peanut butter is one of my most favorite things. Cookies are also pretty high up there as well. Right under my cat and music. I’ve always said: if you like cookies, we’ll get along just fine.

Oh, I added some chocolate chips to the last bit of batter before I baked them. Yeah, it was still delicious. They aren’t totally necessary though. There is a lot of sweet going on in these, but there’s a kick of cinnamon that adds are really rich depth to the cookies. If you don’t put cinnamon in cookies you need to start. Like, now. Please?

These are good cookies for sharing. Just keep that in mind. You’ll make a lot of friends.

Peanut Butter Oatmeal Cookies

adapted from Pillsbury

makes 2 1/2 dozen cookies

1 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter, softened

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla

3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon baking powder

1 cup old-fashioned oats

Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper and set aside. Whisk together flour, baking soda, salt, cinnamon, and baking powder and set aside. In a large bowl with an electric mixer cream together brown sugar and butter until smooth and creamy. Add in egg, vanilla, and peanut butter. Beat until well combined. Add half the dry ingredients and beat. Scrape down the sides of the bowl and add the remaining dry ingredients. Mix until everything is incorporated. Fold the oats in with a spatula. The dough will be a little bit wet and sticky, but it’s okay. That means they’ll spread well in the oven. Drop onto lined baking sheets and bake for 7-9 minutes or until the edges are slightly golden brown. Cool on the baking sheet until they’re set enough to move to a cooling rack. Serve warm or at room temperature.

These cookies will keep in an airtight container at room temperature for up to a week.

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family week. and no bake cookies.

This week was not only the hottest week we’ve had in a really long time, but it was also the week when my cousin Aaron married his wonderful fiance, Liz. It was a really excellent time for our family to get together and celebrate life. The picture to the left is of the guy cousins with our grandpa and the girl cousins with our grandma. See those two guys on the left that look exactly alike? Those are my ridiculous brothers. They aren’t twins, but they sure do look like it. I’m the one second from the right, just in case you haven’t figured out who I am yet. Don’t worry; there’s time for that.

My extended family is awesome. And they throw pretty sweet weddings. We had these chocolate chip M&M cookies that were amazing. I am determined to recreate them, so keep an eye out. Also these beef skewers marinated in something wonderful. I’ll work on those too. Good things happen when my family gets together.

We’re a food family. When we get together we eat. My grandma is the best baker I know. She makes homemade cinnamon bread and sweet rolls and so many other good things. During Christmas, you’ll find at least seven kinds of cookies in her kitchen (seven is a Biblical number, so it works out). Those will be featured here later. It’s way too hot to turn the oven on today (except that I did…to make scones…they didn’t quite turn out like I had hoped..gotta work on that..).

Here’s the thing about no bake cookies: there are so many recipes for them that it’s hard to figure out which ones are good. This one is awesome. It is ridiculously easy and so good. I will seriously eat dozens of these by myself. They aren’t quite what you expect from no bakes, but they are great for summer days when you don’t want to bake anything. It starts with butter, sugar, and milk. Three very great things that you usually can’t go wrong with. Just stick this in the microwave for a few minutes until everything is melted and mixed together. Then you just throw in the rest of the ingredients, mix everything up with a spatula, and then drop them onto wax paper.

It’s that simple. I promise you will adore these. The hardest part about making these is letting them cool. (sometimes I don’t even do that…real life) They have coconut in them, so be warned. But I have found that even people who don’t like coconut will eat these (my little brother for instance). Make these cookies, share them with your loved ones, and enjoy life. That’s what it’s for.

 

 

 

No Bake Cookies

2 cups sugar

1/2 cup milk

1/2 cup (1 stick) butter

3 cups quick oats

5 Tablespoons cocoa powder

1 cup coconut

1 teaspoon vanilla extract

Spread out a sheet of wax paper on a table or counter top. In a large microwave safe bowl mix sugar, milk, and butter. Microwave for 2-3 minutes until the butter is melted and the sugar is mostly dissolved. Quickly mix in the oats, cocoa powder, coconut, and vanilla until everything is combined and thoroughly mixed. Drop onto the wax paper to cool. Serve at room temperature.

These cookies will last in an airtight container (or cookie jar) for 7-10 days. I recommend separating layers with wax paper so they don’t stick together.

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an award?! and celebration cookies.

I’m new to the blogging world, but I’ve gotten so much encouragement from people all over that it makes my heart happy. One such event occurred a couple days ago after Terri, from Terri’s Kitchen gave me (or nominated me for) The Very Inspiring Blog Award! I don’t even know what that means and I’m super grateful and encouraged by it! Thank you so much, Terri!

By receiving this award I am supposed to do a few things:

  • Display the award logo somewhere in the post
  • Link back to the blog of the person who nominated me
  • State seven things about myself
  • Nominate 15 other bloggers for the award (so…I’m only doing 4 because I don’t know 15…I tried, I really did)
  • Notify those bloggers of their nomination and let them know the award requirement

So those who I am nominating for this:

And now for seven fun facts about myself:

  • I’ve been knitting for almost 11 years and love it.
  • I’m secretly a super nerd and love all things Star Wars, Lord of the Rings, etc.
  • I have no idea what I want to do with my life and that scares me a little bit.
  • I find that the beach is a lovely place to be.
  • I’m a super bookworm and am always in search of awesome books
  • I love my cat. Her name is Coda (see right)
  • I made cookies for this occasion because everything is better with cookies. Fact. See recipe below.

I’ve had a Funfetti cookie mix in my pantry for forever and didn’t know what to do with it until now. Sandwich cookies!! Why didn’t I think of this before?! This is a super easy recipe and these are perfect for birthdays, random get-togethers among friends, or just to celebrate life. Those are the best times.

I have one rule. Do not use canned frosting. Seriously. Just don’t do it. It isn’t worth it and there are better things in life. Making your own frosting is simple and way better tasting. I guarantee it! I’m going to share with you my secret frosting recipe. If frosting is needed, this what I make. All my friends know if they get cupcakes for their birthday, they will have this frosting on top. They seem to be okay with it. I will eat this with a spoon it is so good. And it’s really simple too. Just a few ingredients and it’s complete. And you will have all of these in your pantry, so it’s a win-win.

You need an even number of cookies for this, so if you end up with an odd number and have to eat one I won’t tell anyone. These cookies are out of a box, so they are super easy to make. Just try to make every one the same size when you put them on the cookie sheet so that you won’t have to mix and match to find two that are the same size. It’s quite a time saver.

I thought I could mix this all together with a wooden spoon, but apparently I haven’t been to the fitness center quite enough and had to use my electric mixer. Things worked out in the end though. And these cookies turned out wonderfully. Underbaked just enough so they’re chewy and the frosting ties it all together. Oh my, oh my. Kids will love these as well because what kid doesn’t like a sandwich cookie? It’s like a birthday cake in a cookie! Perfect! So, I encourage you to make these cookies, share them, and then then listen to Mozart’s oboe concerto in C. Or just try and memorize it…because that’s normal.

Confetti Celebration Cookie Sandwiches

makes approx. 16 cookie sandwiches

for the cookies:

1 box Funfetti cookie mix

1/2 cup butter, softened

1 egg

for the frosting:

1/4 cup butter, softened

1 egg white

2 cups powdered sugar

flavoring of your choice (the amount will vary depending on what flavoring you choose)

food coloring of choice (I attempted a turquoise, so I used blue and green)

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Combine cookie mix, butter, and egg in a medium sized bowl and mix until the dough forms. Scoop 2 inch balls onto the cookie sheet, being careful to make them the same size. Bake for 8-10 minutes or until the edges are browned. When cookies are baked, allow to cool on the cookie sheet for about 3 minutes then transfer to a wire cooling rack. Continue baking until all the cookie dough is used up. While the cookies are cooling mix the frosting. In a medium sized bowl combine butter, egg white, and 1/2 cup powdered sugar and mix with an electric hand mixer until well combined. Continue adding the powdered sugar 1/2 cup at a time until all the powdered sugar is used up. Scrape down the sides of the bowl as necessary. Add in the flavoring and mix. Add food coloring and mix well. When cookies are cooled, spread frosting on the bottom of one cookie as thick or thin as you prefer. Place another cookie on top with the bottom on the frosting. Repeat until all the cookies are used up.

 

If you have extra frosting, store it an airtight container in the fridge. Loosen it up with a little bit of hot water when you want to use it again.

These cookies will last in an airtight container for 3-4 days. I suggest storing them in the fridge, but they’ll be okay at room temperature too.

Thank you again Terri!!

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peanut butter chocolate chip cookies

This weekend two of the most awesome people I know got married and I’m so glad that I got to be in attendance. It was a really big party for friends to get back together and celebrate marriage and life. Those two are great and they truly belong together. The wedding took place in Indiana and my brothers and I went over a couple days early. That means we’ve been eating out for about 3 days straight. This is not a good thing for anyone. I also didn’t get to bake for a little while. So I was itching to do some baking when we got back.

This led to searching through cookbooks and around the internet to find a good recipe. I was totally craving peanut butter and chocolate (it’s a weakness), and I found this recipe stuffed into one of my cookbooks. Similar to my brownies from a few posts back, but still different enough to be delicious.

Peanut butter chocolate chip cookies. Those words in the same sentence are excellent. This recipe has no flour in it. I think that’s a good thing. Maybe a little healthier? Yeah…I’m just gonna go with it. We start with peanut butter, white sugar, and brown sugar. This little trio of deliciousness gets whipped up nice and fluffy. Then all the other ingredients get tossed in and mixed together. It’s really simple and really worth it. It’s one of those one bowl recipes and I love how classic this is. Someday I’ll learn to branch out and make other kinds of cookies. Someday…

These cookies are really good with a glass of milk. Dipping is optional but highly encouraged. I have this thing about underbaking cookies…I do it all the time. There’s just something about a really chewy cookie that you have to love. There’s positives about crunchy cookies too, but chewy cookies are the way to go. In my humble opinion anyway.

Bake these cookies. And then go to sleep. It’s just the right thing to do.

Peanut Butter Chocolate Chip Cookies

makes 2 dozen cookies

1 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

pinch of salt

1 teaspoon baking soda

3/4 cup chocolate chips (milk or semisweet)

Preheat the oven to 350 degrees. In a medium sized bowl combine peanut butter and sugars and mix with an electric hand mixer until fluffy. Add in egg and vanilla and mix until combined. Stir in the salt, baking soda, and finally the chocolate chips. Roll into walnut sized balls and place on a cookie sheet lined with parchment paper. Smash down with a fork and create the criss-cross design. Sprinkle more white sugar on top. Bake for 8-10 minutes. Cool the cookies on the cookie sheet for about 3 minutes and then move to a wire rack to finish cooling. Serve while still warm.

Store cookies in an airtight container at room temperature. They will stay fresh for about a week.

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Lasagna Rolls

This summer, I decided to stay at school in Illinois instead of going home to Iowa where I hail from. I am totally okay with this because I have a sweet job here and love having this independence (sorry, Mom!). This comes with one large drawback: no home cooked food. This recipe is here to remedy that!

I love lasagna. Heck, I love Italian food in general. There is definitely something delicious about pasta, cheese, and tomato sauce. I don’t know what it is, but combine all those things together and you get some pretty nice dinner. This is also a really good meal to have friends and neighbors over and make good memories with old friends and make new friends. People seem to be more in the mood to chat over garlic bread and lasagna.

I found the idea for this recipe on Pinterest but decided to change it up and make it a little different. If you haven’t checked out Pinterest, it is probably one of the best ideas ever. I mostly like to browse on it while watching Netflix and eating handfuls of white chocolate chips. Yeah, that’s real life.

The original recipe called for chicken in the rolls, but I have decided that chicken and lasagna go better when there is Alfredo sauce involved. So I decided to use ground beef instead. You can also use no meat for your vegetarian friends, which also happened tonight. Half and half. I’m a fan. We start with sauteing garlic and beef. Pretty simple. But wait until the cheese happens.

Check out that cheesy goodness, friends.

Three kinds of cheese: Ricotta, mozzarella, and Parmesan. So good. (If you’re adding meat, this is where it goes) This mixture gets spread on cooked lasagna noodles and rolled up. Super fun. This should happen while you listen to sweet music, say Simon and Garfunkel’s Greatest Hits. It’s pretty chill.

As much as you can fit. So worth it.

Let’s be real, these are pretty adorable.

These get placed into a baking dish to sit in some sauce and soak up some of those flavors. This means that you have to pick a really good sauce. Not necessarily expensive or fancy, just choose a sauce that you like and that you are comfortable with and it’ll all work out. What else could we put on top of these? More cheese? Yes. I like the way you think.

This gets more delicious as we go.

This will get baked for a little bit to warm them up and melt all that cheese. This is a really good time to break out the garlic bread and heat that up too. This recipe makes 12 rolls, and you could put all of those in one 9×13 casserole dish to bake, or if your kitchen isn’t quite as well stocked with casserole dishes as you would hope, 2 8×8 dishes also work well.

Ready to be devoured.

This is also an easy recipe to half or multiply, so don’t be afraid to do so for fewer or more people.

Lasagna Rolls

(adapted from ivillage.com)

Makes 12 rolls

1 lb ground beef

1 clove garlic, minced

1 teaspoon dried oregano leaves

1 cup Ricotta cheese

1 cup mozzarella cheese

1/3 cup Parmesan cheese

1/3 cup milk

1/8 teaspoon black pepper

12 lasagna noodles, cooked and drained, cooled slightly so you can handle them

2 cups favorite spaghetti sauce

In a medium sized skillet saute garlic in a tablespoon of olive oil for 1 minute or so. Add in ground beef and and cook until brown.  Add oregano when beef is almost all the way cooked. Drain the meet and set aside to cool. In a medium sized bowl combine milk, cheeses, and pepper. Add the cooled meat to the cheese mixture and mix together. Pour 1 and 1/2 cups of sauce in to the bottom of the pan (divide among pans if using two). Take one noodle and spread the cheese mixture along the length of the noodle, leaving a half inch on each end to make rolling easier. Roll up the noodle and put seam side down in the sauce in the pan. Repeat that for all the other noodles. Pour the remaining sauce over the tops of the rolls and top with extra mozzarella and Parmesan. Cover with foil and bake for 30 minutes at 350 degrees. Serve with garlic bread.

If you have leftovers, keep them well wrapped in the fridge for up to 7 days. But you should eat them before that. Don’t let that cheese go to waste.

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A Beginning. With Brownies.

So here we are. The summer of 2012. I’ve finally done what I’ve been saying I’ve been going to do for awhile: starting a food blog. But there’s so many food blogs on the internet that I am determined to make this one different.

I want this to be a blog about how food brings people together and how no matter how far you are from where you call home or who you call your family, food can always take you back there.

There will be recipes here. There will be stories here. There will be lots of emotions here (just can’t help it sometimes). There will successes and failures here. But mostly there will be food and happiness.

Let’s start with brownies. A very good place to start.

Allow me to introduce you to two of my favorite foods: chocolate and peanut butter. These are probably your old friends too, but put these two ingredients together in these brownies, and you will be in heaven. Or at least, pretty dang close. These are an old family recipe from my Great Aunt Cathy. She’s legit Dutch, and anything that comes from the Dutch has to be good, right? Right. (that’s the excuse I always use anyway…) We call them Batter Up Brownies, and to be perfectly honest, when I was younger these are what I considered brownies. Not chocolate brownies. I know, I know. A travesty. But seriously, make these and you will understand. I promise.

This is a normal recipe. It starts with flour, baking powder, and salt. Combine that with canola oil, eggs, sugar, peanut butter, and vanilla.

Before chocolate chips.

All those things are good, but then you add chocolate. Now I understand the different kinds of chocolate like semi-sweet, bittersweet, and the fancy ones that say 70% coco or something like that. These brownies need plain old milk chocolate though. The point of these is not to be fancy, its to be delicious and carefree. Don’t go too crazy here.

After chocolate chips. So good, friends.

Bake these delicious friends up and consume. Warning: these do not last long! My brothers and I can eat a pan in about a day and a half. My roommates and I have a good 3/4 of this pan gone and it hasn’t even been a day yet. Just be aware. I probably shouldn’t tell you this, but this batter is ridiculously delicious. Don’t be afraid to lick the beaters or spatula or bowl. You have total permission.

Perfect with a glass of milk. Seriously. Perfect.

Batter Up Brownies

Makes 1 9×13 pan

Ingredients:

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup canola oil

3 large eggs

1 and 1/2 cups sugar

1/2 cup peanut smooth peanut butter

1 teaspoon vanilla

1 cup (give or take a 1/4 cup) milk chocolate chips

Preheat oven to 350 degrees and grease a 9×13 pan with oil/cooking spray

Measure flour, baking powder, and salt and combine in a small bowl. In the bowl of a stand mixture with the paddle attachment or in a bowl with an electric hand mixer combine oil, eggs, and sugar until well mixed, or about 2 minutes. Add dry mixture to the wet mixture and mix until combined, scraping down the sides of the bowl as necessary. Add the vanilla and peanut butter and mix. Stir in the chocolate chips. Pour into greased pan and bake for 25-35 minutes or until the top is golden brown and the brownies are set. Cool in the pan and consume quickly. With milk.

These brownies will last, in an airtight container, for about a week. But they probably won’t last that long. Just saying.

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