joyeux cuisine

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

double cookie dough ice cream.

I’ve made homemade ice cream exactly one time. And it wasn’t great. It was pretty mediocre, so I haven’t been super excited about making ice cream again. It’s also kinda stressful and time consuming, so it’s not always on the top of my list of things to do. This place is often reserved for things like showering, eating food, or something that should just be automatic for normal people. But I found this recipe on Pinterest a few weeks ago and decided that I would treat myself to making it. Also, my boyfriend was visiting and he loves ice cream with cookie dough in it. So I figured why not.

The thing about this ice cream is that it isn’t just vanilla ice cream with cookie dough chunks in it. It’s freaking cookie dough flavored ice cream with cookie dough chunks in it. MIND. BLOWN. I didn’t quite believe that it was possible until I tested it while it was churning. Guys. It’s possible. It’s even delicious without the cookie dough chunks. (At this point I’m seeing how many times I can use ‘chunk’ in one paragraph.)

I also listened to Alton Brown’s podcast this morning (find it on iTunes because it’s awesome) and being almost a week behind it was all about ice cream which was fantastic. Alton Brown is one of my favorite food personalities, so his podcast is one of my favorites right now. So much food nerdy-ness. So awesome.

The really important thing in this recipe is the browned butter which adds the nutty cookie dough flavor to the ice cream. There’s also two kinds of milk fats which makes the ice cream ice cream. And there’s egg yolks which makes this ice cream almost like a custard. In my opinion, that’s better than just milk based ice cream. The thing with egg yolks is making sure you don’t actually cook them. When it’s time to add the hot butter and cream to the egg yolks and brown sugar you have to temper it. That means adding a little bit at a time to gradually bring the egg yolks up to temperature. That will ensure that the egg yolks won’t cook. It’s easy, don’t worry.

Make some ice cream. Share with dear friends. Be a nerd. Enjoy your summer.

Double Cookie Dough Ice Cream
recipe from beantownbaker
makes about 1 quart

for the cookie dough:
5 Tablespoons butter, melted
1/4 teaspoons salt
1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Combine the melted butter, salt, and brown sugar in a bowl with a spatula until creamy. Stir in the flour until a dough forms. Add vanilla. Add chocolate chips and combine. Turn onto a sheet of plastic wrap and form into a rectangle. Store in the refrigerator.

for the ice cream:
3 Tablespoons butter
2 cups heavy cream
2/3 cup brown sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 and 1/2 cups whole milk

In a medium sized saucepan melt the butter over medium heat. After the butter melts it will begin to bubble and crack. The butter will start to brown and begin smelling nutty. Keep an eye on it because it can burn really quickly. When the butter is browned add the cream and whisk well to combine. Bring the mixture to a simmer.
In a medium sized bowl combine the brown sugar, egg yolks, and salt. Whisk together to combine. When the cream and butter mixture is at a simmer, add a couple tablespoons to the egg mixture and whisk constantly. Keep whisking and slowly add more cream to the egg mixture. Eventually you’ll add a little under half the cream. Add the egg mixture back into the saucepan and put over medium-low heat. Stir the mixture constantly until it thickens enough to coat the back of a metal spoon. This took me about 10-15 minutes. Be patient.
Strain the mixture into a heat-proof bowl and stir in the whole milk and vanilla. Place in the fridge until chilled (for best results chill overnight).
Freeze in your ice cream maker according to the manufacturer’s instructions. Chop the cookie dough into small pieces. Transfer chilled ice cream into air-tight container for freezer storage and mix in cookie dough pieces. Freeze until firm.
Ice cream will keep in the freezer for 1-2 months.

Leave a comment »

an update. finally.

Okay everyone. I’m still here. It’s been quite a long time since I posted last, so I figured I would give you a little update about what’s been happening over the last couple months since obviously, I haven’t been keeping up well with this whole blogging thing.  My bad.

May was full of excitement about finally graduating and starting life in the real world. It was really exciting because I got an apartment with my friend and I’d been working on organizing and job hunting and everything like that. May very quickly turned into June which was no good because I still didn’t have a job at all and had no prospects. Of all the job applications I turned in, exactly none of them contacted me at all about interviews or anything. Very discouraging. I did get to spend a lot of weekends traveling to Michigan to see my boyfriend, which was awesome because long distance relationships suck.

In June I finally heard from one of the job applications I turned in and got an interview and subsequent job at a grocery store in town in the bake shop. Pretty exciting because I kinda like baking and all that stuff. So I started my new job about halfway through June and it’s been a really interesting experience. Everyone has been very encouraging and helpful but I always feel like I’m bothering everyone with all my questions about where things are and if we have specific things and all that stuff. I am very thankful for this job, even though it is very tiring sometimes. I do really like it.

June also very quickly turned into July and with that came rent payments and I finally broke down one day and realized that I couldn’t pay my rent. (Guys. Real life is fricken’ hard.) So I called my loving mother and told her that I needed help. She graciously lent me money so I could actually pay my rent and everything was okay again. I also haven’t had any money to buy ingredients to bake with and often just eat pasta or other boring things for meals and you don’t want to read a blog about that. Hence the no blogging thing. I now also have a second job with my alma mater working with the marching band, which is very exciting. I am really excited to still have that family of crazy marching band people around me. I’m doing purely administrative work and it will be very fun.

There have been many weeks where I feel like I’m failing adulthood and that I don’t have a purpose here and all those things. But as those around me say it’s a lot harder than it looks. Life doesn’t fall right into place like you want it to. You have to work at it and no, you cannot just sit in your room and watch Netflix all day. (Unless it’s your day off. Then I say go for it.) I’m still learning how this living thing actually works. Taking care of yourself is hard work, but I’m assuming it’s worth it in the end. I hope you stick with me to hear about all the adventures I’m having and about the new lessons life is teaching me. There will be cookies. And a pretty good soundtrack.

1 Comment »

easy mac n’cheese.

Need a quick lunch idea? This is mine. My mom has been making it forever and it’s probably way better for you than mac n’cheese out of a box. Although I am a sucker for boxed mac n’cheese. I’ll be honest.

This has been my go to lunch for the summer. It’s pretty cheap (great for college kids) and pretty delicious (great for everyone). All you need is noodles, some block American cheese (like Velveeta), some milk, and butter. That’s all. Kids love this. At least my brothers and I did when we were kids. That’s gotta mean something right?

This doesn’t even need an oven. It’s wonderful. You can add anything you want to this. I don’t even measure the normal stuff. My mom adds some frozen vegetables. I just eat mine plain. It’s how you want. Make it your own. Just like life. (Yeah, I totally connected life to macaroni and cheese. That happened.)

Easy Mac n’ Cheese

makes 1 serving, adapt amounts to suit needs

3/4 cup uncooked noodles (I like elbow or rotini)

splash of milk

butter

Velveeta

shredded colby jack cheese

Cook the noodles according to the package directions. Drain and return to pan. Add enough milk to cover the bottom of the pan. Add about a spoonful of butter. Add however much Velveeta you want to get your desired cheese amount. Allow everything to melt in the pan while stirring. When everything is melted together pour into a bowl and top with some shredded cheese. Enjoy while hot and maybe with some chicken nuggets.

Leave a comment »

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.

Leave a comment »

best friend birthdays.

Today is one of my really good friend’s birthday today! He’s super awesome and one of the coolest people I know. He’s pretty much a brother to me. We’ve been friends for a couple years and they’ve been fun times. We often take late-night trips to the grocery store to buy baking things. He lives in Texas which is a really long ways away from Illinois. I decided to make him a sweet birthday package full of awesome things not only to celebrate his birthday, but also to make up for my poor friendship in the last few months. (Sometimes I get really stressed out and become a hermit…I’m cool like that.) So this is an idea of a package to send to your far-away friends.

Remember when I said I was knitting dinosaurs? It was awhile ago, so I don’t blame you if you don’t remember. Mike gets a brachiosaurus because he’s super tall and it made sense. It’s pretty adorable. There were also some other non-food things: a crocheted Yoda, an Aston Martin hot wheel, and a birthday card. All of which are super awesome.

There was a lot of food in there as well. Birthday cake fudge wrapped up in a lot of plastic wrap to make sure it didn’t melt all over and then stuffed into an empty butter box (I had to improvise on packaging). A box of s’mores cookies which pretty much embody summer and are delicious. And 3 mason jars full of birthday cake and frosting. This is super easy. I used a boxed cake mix. You probably think this is terrible because I hate canned frosting, but boxed cake mixes are so great when you don’t have a lot of time or just don’t feel like doing anything really stressful. I like those things. Also because funfetti is the bomb. Ask anyone; they’ll agree with that statement.

This is how this cake in a jar works. Bake the cake according to the directions. Let the cake cool. Make some frosting. Crumble some cake into the bottom of the jar. Put frosting in a pastry bag and pipe a layer over the cake. Add more cake almost to the top of the jar. Cover with frosting. At this point I added some plastic wrap to help keep the cake good, but you don’t have to do that. Put the lid on and share with a friend. Simple and fun. Love it.

Happy birthday, Mike!!!

Leave a comment »

buttermilk cinnamon rolls.

Do you have a way of dealing with awkward situations? Do you comment on the awkwardness or just let it happen? I never know which one is better. I haven’t quite found a good way to deal with those awkward times yet…maybe soon. Usually I end up at home watching YouTube videos like Christina Perri, Colbie Caillat, John Mayer, etc. Is that what they call a coping mechanism? Who really knows. Let’s all just eat cinnamon rolls and be happy. Okay? Awesome. This is why I like you. (P.S. YouTube adds are the worst..)

I have a couple reasons for making these cinnamon rolls:
1. I bought way too much buttermilk and need a reason to use it up.
2. I currently have use of a Kitchenaid mixer, so I am taking advantage of it.
3. Cinnamon rolls are delicious.
4. I got off work early yesterday, so I had time.
5. It was Tuesday.
6. Cinnamon rolls are delicious.

These are all really great reasons to make cinnamon rolls. You know how much I love single bowl recipes that are really simple and fast. This is pretty much the opposite of that. But when you pull these out of the oven and immediately eat 2 of them you realize it was way worth it. (Also, I’m totally listening to the song “Realize” by Colbie Caillat right now….didn’t even plan that.) Plus, when the delicious yeasty dough is rising, there’s plenty of time to do other things like practice the oboe, start knitting mittens, or take a nap. The possibilities are endless!

I’m going to tell you right now that this filling is delicious. I found 2 different recipes for these and mixed them together. I love the idea of pecans in my cinnamon rolls. Love it. You can just see the deliciousness that is happening in that bowl right? It’s so good.

You should make these. It doesn’t have to be a special occasion. It can be Tuesday. You can share them with people you care about. That’s what makes them special. Friends are blessings. And so are cinnamon rolls.

Buttermilk Cinnamon Rolls

adapted from Mel’s Kitchen

makes 12 rolls

Rolls:

3/4 cup buttermilk, warm

6 Tablespoons butter, melted and cooled slightly

3 large eggs

4 and 1/4 cups flour

1/4 cup sugar

2 and 1/4 teaspoons (1 pkg) instant yeast

1 and 1/4 teaspoons salt

Filling:

3/4 cup brown sugar

1/4 cup white sugar

3/4 cup chopped pecans

2 teaspoons cinnamon

1 Tablespoon butter, melted

3 Tablespoons butter, softned

Glaze:

1 and 1/2 cups powdered sugar

2 ounces cream cheese, softened

3 Tablespoons milk, 2% or whole

1/2 teaspoon vanilla extract

Starting with the dough: whisk together warm buttermilk and melted butter. In the bowl of a stand mixer fitted with the bread hook attachment combine 4 cups of flour, sugar, yeast, and salt. With the mixer on low add the buttermilk and butter mixture and then eggs, 1 at a time. Mix until the dough starts to come together. Increase the speed of the mixer to medium and knead until the dough becomes sticky and elastic (about 6-10 minutes). If the dough still looks really sticky after a couple minutes of kneading add more flour a Tablespoon at a time until the dough starts to come away from the side of the bowl. When dough is ready, place it in a large lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 2 to 2 1/2 hours.
While the dough is rising make the filling. Combine sugars, pecans, and cinnamon in a small bowl. Drizzle the melted butter in and mix until everything is combined. Set aside. Grease a 9×13 pan lightly and set that aside as well.
When the dough is ready turn it out onto a lightly floured surface. Press it into a 16×12 inch rectangle. Spread the softened butter on the rectangle with a spatula. Sprinkle the filling evenly over the butter leaving an inch border along the long end farthest from you and gently press into the dough.
Starting with the closest long end, tightly roll the dough up. Pinch the seam closed and roll seam-side down. Make sure the diameter of the log is mostly even throughout. Pat the ends to even them up. Cut into 12 pieces and arrange, cut side down, in the pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.
When ready, bake the rolls at 350 degrees for 20-25 minutes or until the tops are lightly golden.
While the rolls are baking make the frosting. Mix the cream cheese and milk together in a bowl until somewhat smooth. Add the vanilla and powdered sugar and whisk until smooth and your desired consistency is reached. When the rolls are finished baking drizzle the frosting over the top. Serve immediately, or at least while they’re still warm.

These rolls will stay fresh in an airtight container or covered in plastic wrap for 4-5 days at room temperature.

2 Comments »

birthday cake fudge.

Sometimes the future seems a lot closer than I want it to. My senior year of college starts in about a month. This week I started looking at graduate schools. What is that?! I don’t even know what that means. That seems so scary for me. I guess real life is closer than I want it to be.

Sugar cures all woes. That’s my thought right now. Some may call it emotional eating…maybe it is, maybe it isn’t. That remains to be seen. One of my good friends came over this week and we made this crazy fudge. Thank heavens for Pinterest. It’s my go to place for new and interesting recipes (beside my family cookbooks). I’ve wanted to make this for awhile, and I have a really good friend with a birthday pretty soon so I finally got a chance (it’s a secret though. So don’t tell).

I’m just going to apologize for this right now…I am so sorry. This fudge is crazy. I’m so sorry…again.

There are 3 cups of sugar in this fudge. 3 cups. That’s insane to me. But it works. It gives so much sweetness to the fudge. There’s also an entire package of white chocolate chips. I am totally okay with that (remember the muffins from last post? yeah, it’s my favorite). There’s also an entire jar of marshmallow fluff. I mean, why not? And you can’t have birthday cake without sprinkles, so you might as well dump a bunch of those on top. Because that’s the way we do.

Beware: this is addicting. My friend and I may or may not have eaten a couple pieces for breakfast a few days this week (no judgement please?). It’s a good idea to have people that you can give this away to. Don’t let yourself eat the whole thing. That’s just bad news.

Okay, I’m going to go continue looking up alter-ego names for a special project. Make this fudge, watch some Comic Con coverage, and maybe run a couple miles to burn off these calories. Well, that was my plan anyway.

 

 

 

 

 

 

Birthday Cake Fudge

recipe from Mrs. Bettie Rocker

3 cups sugar

1 and 1/2 sticks of margarine

One 5 oz can evaporated milk

1 (12 oz) bag white chocolate chips

One 7 oz jar marshmallow creme

4 Tablespoons yellow cake mix (just the mix, not the batter)

1 teaspoon vanilla

blue food coloring (or any color you want)

sprinkles

Line a 9×9 square pan with aluminum foil, leaving overhang on the edges to act as handles, and spray well with nonstick spray. In a large saucepan heat sugar, margarine, and evaporated milk over medium heat. Bring this to a boil and boil for 4 minutes. Remove from the heat. Stir in the chocolate chips, marshmallow creme, and cake mix until the chocolate chips are melted. Add the vanilla and stir well. Quickly pour 1/3 of the fudge into a bowl and add food coloring and stir until your desired color is reached. Pour the white fudge into the pan and spread out evenly. Place dollops of the colored fudge on top in different areas. Swirl the colored fudge around with a knife. Generously top with the sprinkles. Leave at room temperature to cool and then place in the refrigerator to harden. Once firm, cut into squares and serve.

This fudge will last in the fridge for up to a week.

1 Comment »

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.

Leave a comment »

mini bacon quiches

I made quiche! Aka: I’ve been obsessed with breakfast foods recently and wanted breakfast for dinner. That’s a good reason to make quiche isn’t it? Right up there with bridal showers and potlucks. That’s how that works, right? Let’s just go with it.

I’m feeling extra sarcastic today. That’s weird. I either need to go for a run or sit and eat ice cream and watch Pride and Prejudice. This is a difficult decision. I’ll get back to you on that one. Right after I tell you about this quiche.

Quiche is one of those weird things that not very many people make very often. But, come on. It’s eggs and you can put whatever you want in it! What’s so bad about that. Now, quiche is normally made in a pie pan. But I am not in possession of one of those…luckily my lovely roommate, Em, has a set of 4 4-inch spring form pans. This is how my brain works: I said to myself, “I can make quiche in a spring form pan. It’s like my own personal quiche that no one else gets to eat.” Yeah, those were my thoughts last night around 11:30pm. Really.

So two personal quiches were made. It is totally acceptable to use a pie pan to make this, you just won’t have personal ones, and you’ll have to share. You’re probably better at that than I am. You may have to adjust ingredients, but it’ll work out. That’s what cooking is about. I used a roll-out pie crust, which meant cutting in half and then cutting some more to make them fit in the pans. There was a lot of cutting and pasting. That’s just the fun part though. This quiche is also full of bacon (because it is amazingly delicious) and cheese (because it is also amazingly delicious). Spices are also a great thing to be combined with the eggs. Sometimes eggs can be boring, and that is the opposite of what we want.

This looks oddly like soup before it gets baked, but it’s all good. The eggs bake up really fluffy and light. The pie crust adds just enough crunch. If you do use spring form pans, be careful getting them out. Don’t be like me and try to get them out as soon as they come out of the oven. And make sure you use potholders or oven mitts or something. This quiche is perfect for breakfast or dinner. I plan on saving my second quiche for breakfast in the morning. (Meals that do double duty are the bomb!) Make these then eat ice cream at watch Pride and Prejudice. After forcing yourself to do the dishes…real life. It’s intense.

Mini Bacon Quiches

makes 2 4-inch quiches

1 roll out pie crust

5 strips of bacon, diced

1 clove garlic, minced

1/4 of one onion, or 1 shallot, diced

3 large eggs

1/4 cup shredded Swiss cheese

1/8 cup milk

1/4 cup frozen hash browns

pinch each of salt, pepper, and red pepper flakes

Preheat the oven to 350 degrees. Cut the pie crust in half, grease 2 4-inch spring form pans. Cut and piece the pie crust into the pans until each is covered. Set aside. In a small skillet, fry diced bacon until crispy. Drain on paper towels and set aside to cool. Discard most of the bacon fat and then saute the onion and garlic until the onions are transparent. Remove them from the pan and let them cool. In a small bowl whisk together eggs and milk. Add the spices, frozen hash browns, onions, 3/4 of the bacon, and 3/4 of the cheese. Mix the eggs well. Divide between the two pans. Top with remaining cheese and bacon. Place the pans on a cookie sheet and bake for 25-30 minutes or until a fork inserted into the top comes out clean. Cool for a few minutes before removing from the pans. Serve warm.

These will last stored in an airtight container in the fridge for 3-4 days.

1 Comment »

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.

3 Comments »

With All My Affection

A Montreal Lifestyle Blog

CreativeWhimsy

A blog about one person's creative attempts

"Give a girl an education..."

The random musings of a traveler turned grad student.

Katina's Adventures Abroad

Follow my journey in Oxford, England.

The Ramblings of a Knitting Goddess

I knit. I laugh. I dream.

Captain Awkward

Advice. Staircase Wit. Faux Pas. Movies.

Learning to Speak

An Expression of Faith

Modern Day Matthew

A 21st Century Disciple

Inside the PH

Learning to Live Inside the Pastor's House

Peace, Love & Fashion

I am Anne & I Blog Fashion

Sweet And Crumby

Baking, a Love Story