CLASSIC PEANUT BUTTER COOKIES
I prefer feeding my kids homemade baked goods. Mainly because i love the baking part. I also wanted to introduce my kids to the famous world of creamy peanut butter that everybody seems to love, but apparently they are MY kids…not into peanut butter. Well, at least now i don’t have to worry about making homemade peanut butter.
The challenge for me here was baking the ‘cookie’ right. And trust me this time there were no tears involved. You can find the pin from my Pinterest board here. The recipe is originally posted on Sally’s Baking Addiction She is the queen of cookies. Will be trying her other interesting cookie recipes too for sure.
Makes approximately 32 cookies
- 1 cup (230g) unsalted butter, softened to room temperature*
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) light brown sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (250g) creamy peanut butter*
- 3 cups + 2 Tablespoons (391g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1. Using a hand mixer, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
2. Add the vanilla and peanut butter and mix on high until combined. Set aside.
3. In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
5. Roll balls of dough (about 1.5 tablespoons of dough per cookie). Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
6. Cover cookies and store at room temperature.
Ok so Im not a peanut butter fan, but honestly i would still rate these cookies 9 out of 10. They were easy to make and didn’t flop like my cookie baking usually does. That’s a big achievement in my books. So keeping this recipe as my basic cookie science, I’m sure i can play around with flavor as per my liking. And my better half loved them. So that’s a Yayy! for this recipe.
HOMEMADE WHOLEWHEAT PASTA
There’s something about homemade, making something from scratch makes me feel totally on top of the word. I seriously get a kick out of it…yup, that’s me!
So of course like most other kids mine are big pasta and noodle fans too, and so i thought why not try the whole wheat version…healthier and better for their tummies. Looked up few recipes on Pinterest and decided on making this one. The recipe is originally posted on a blog called One Couple’s Kitchen.
I absolutely loved making this pasta. It’s a simple recipe with the very basic ingredients with delicious results. you MUST try this.
- 2 cups Whole Wheat Flour
- 2 eggs
- 1/4 teaspoon of salt
- Water as needed.
1. Place your flour on a clean counter or a large wide bowl. Make a well in the middle large enough to hold the eggs.
2. Using a fork or your fingers, break the yolks and start swirling the eggs around the well. With your other hand, start spooning in the flour a little at a time. Slowly the dough will start to mix together and form.
3. Now add water 1 tablespoon at a time until your dough begins to feel smooth and is no longer sticky. It should not be too soft like pizza/bread dough. And since we are using whole wheat flour here, the elasticity will be much less than regular flour.
4. Keep kneading the dough by hand for about 5 minutes.
5. After kneading, once the dough is nice and smooth, let it rest for about 30 minutes. After resting, cut the dough in half and you can work with a smaller more manageable amount.
6. Now lightly flour your counter top and begin the rolling process. If you’ve kneaded properly, your dough won’t shrink back after each roll, and the gluten will have developed enough that you’ll be able to get really thin dough without tearing it.
7. Roll your dough as thin as you would like your pasta to be. Just slice straight strips with a knife or a pizza roller/cutter (approx 1/2 cm wide). After boiling they tend to puff up a bit, so thinner the better.
8. Toss your pasta noodles lightly with flour to keep them from sticking. You can cook immediately or let dry. Freshly made pasta will cook much faster than store bought pasta – it will only need between 5-7 minutes. The best way to check their if they are done is by tasting it. if you don’t get the raw floury taste, then you are good.
9. Strain out the water like you normally do when cooking pasta,, run under cold water.
10. To flavor it, i simply tossed my pasta in some marinara sauce. But of course you can add any and as much flavor as you prefer.
- I made half the recipe and the pasta was more than enough for 2 servings.
- If you are used to working with dough, you will find the whole process easy peasy and very fulfilling 🙂
- If you find working with whole wheat flour a little difficult, you can substitute half of the whole wheat flour quantity with regular white flour.
- I cooked my pasta al dente…so in order to get that just keep a close eye and keep testing it.
- Refrigerate any left over dough covered in cling film. But prefer to use within 24 hrs.
YAY! This is a good, simple recipe. Definitely a keeper.
I had a great therapeutic experience making these. I find working with any kind of dough makes me feel relaxed and focused. Just what i need after a sleepless night and a rushy morning.
There are so many ways you can get creative with a plain old traditional Italian biscotti. These cookies are generally hard and crunchy. They go well with coffee and my caffeine loving hubby likes them more with Turkish coffee. Some recipes i looked up were too sugary, some not. We prefer our biscotti a little less sweet, just good enough for some dunking.
You can find the pin from my Pinterest board here. The recipe is originally posted on Ciao from Debbie. The website/blog has a great deal of recipes, giving us the taste of Italy.
- 2/3 cup sugar
- Grated zest of 1 orange
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 2 1/2 cups flour
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sliced almonds
- Mix together the sugar and zest, eggs and oil and beat with a whisk until incorporated. Add vanilla and almond extracts.
- Combine the dry ingredients and add to the liquid, stirring with a wooden spoon. The dough should be very stiff; if it’s too sticky to handle, add a bit more flour.
- On a floured board, knead in the nuts until evenly distributed.
- Shape dough into a log.
- Place on a greased cookie sheet and bake at 350° F (180° C) for 30 minutes or until lightly browned.
- Cool for 15 minutes. With a serrated knife, slice the log into 1/2 inch slices.
- Lay them flat on the cookie sheet and bake for 8-9 minutes more. Then turn them over and toast another 8-9 minutes.
- Now they should be all toasty and hard. Let cool on a wire rack.
It turned out well, but i was kinda short on almonds so that nutty almond flavor was lacking. Next time Im going to use whole almonds instead of sliced. This wasn’t the very hard kind biscotti…but it had a good crunch. I did come across another classic recipe that dosent use any oil or butter. Im assuming that its going to be drier and harder. Will give that a go too.
Over all not bad at all. And guess what? My kiddo loved it! So, a thumbs up for sure.