Ah, man. It's been a long while since the last post. Well, I might as well jump right into the swing of things again.
I've been dreaming of peanut butter anything for a while and well after reading this post on Smitten Kitchen, how could I not try out the peanut butter cookie recipe that was demanding to be made and gobbled down.
My version of the cookies omitted the chocolate chips by the way and was rather flat and soft in texture rather than the crispy and crunchy type. Though the peanut butter flavour was amazing and came through really nicely and aromatic without being too overpowering. But then again, since I love peanut butter everything, I might be biased in my verdict so I gave a whole bunch away to friends. Fortunately they liked them too so this recipe is definitely a keeper for the books!
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup peanut butter (I used Kraft Smooth Peanut Butter)
1/2 cup brown sugar
1 egg
1 tbsp milk
1 tsp vanilla essence
1. Preheat oven to 180 degrees.
2. Mix flour, baking powder and salt in a bowl. Set aside.
3. In a large bowl, beat butter and peanut butter together until fluffy. Add sugar and continue mixing until smooth. Add egg, milk and vanilla.
4. Continue beating the mixture and add the flour mixture until you get a rather sticky dough.
5. Prepare two grease paper lined trays. Using two spoons, scoop a tablespoonful of dough and shape them into a ball. Line the balls on the tray making sure to keep them about an inch and a half apart to allow for expansion.
6. Using a fork dipped in water to prevent the dough from sticking, press the balls down with it. I forgot to add the second fork indentation so it's not really a criss cross shape.
7. Bake for about 12-15 minutes. Don't overbake. These cookies will appear underbaked and soft and chewy in the middle.
Makes about 45 smallish cookie morsels.
I had a half cup of blueberries in the fridge and didn't know what to do with them. Scouting for some blueberry recipes, I came across this delicious looking bilberry muffin recipe by A cat in the kitchen. I know I don't have bilberries but they sounded similar to blueberries so I thought why not.
Blueberry Muffins
1/3 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla essence
A splash of milk (About 2-3 tbs)
1 cup all purpose flour
1 tsp baking powder
1/2 cup blueberries
1. Preheat fan-forced oven to 180 degrees.
2. Cream butter and sugar until fluffy and light. Add the egg, vanilla and milk and mix until combined and smooth looking.
3. Add the flour and baking powder and continue mixing until just combined and come together.
4. Toss in the blueberries and mix in. Scoop the dough into the prepared muffin tray (makes about six large ones) with a spoon and fill up till about 3/4.
5. Bake for about 25-30 minutes till browned on top but still tender and moist inside.
Tastes great with a teaspoon of honey drizzled on top and eaten while still warm.
I've been dreaming of peanut butter anything for a while and well after reading this post on Smitten Kitchen, how could I not try out the peanut butter cookie recipe that was demanding to be made and gobbled down.
My version of the cookies omitted the chocolate chips by the way and was rather flat and soft in texture rather than the crispy and crunchy type. Though the peanut butter flavour was amazing and came through really nicely and aromatic without being too overpowering. But then again, since I love peanut butter everything, I might be biased in my verdict so I gave a whole bunch away to friends. Fortunately they liked them too so this recipe is definitely a keeper for the books!
Peanut Butter Cookies
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup peanut butter (I used Kraft Smooth Peanut Butter)
1/2 cup brown sugar
1 egg
1 tbsp milk
1 tsp vanilla essence
1. Preheat oven to 180 degrees.
2. Mix flour, baking powder and salt in a bowl. Set aside.
3. In a large bowl, beat butter and peanut butter together until fluffy. Add sugar and continue mixing until smooth. Add egg, milk and vanilla.
4. Continue beating the mixture and add the flour mixture until you get a rather sticky dough.
5. Prepare two grease paper lined trays. Using two spoons, scoop a tablespoonful of dough and shape them into a ball. Line the balls on the tray making sure to keep them about an inch and a half apart to allow for expansion.
6. Using a fork dipped in water to prevent the dough from sticking, press the balls down with it. I forgot to add the second fork indentation so it's not really a criss cross shape.
7. Bake for about 12-15 minutes. Don't overbake. These cookies will appear underbaked and soft and chewy in the middle.
Makes about 45 smallish cookie morsels.
I had a half cup of blueberries in the fridge and didn't know what to do with them. Scouting for some blueberry recipes, I came across this delicious looking bilberry muffin recipe by A cat in the kitchen. I know I don't have bilberries but they sounded similar to blueberries so I thought why not.
Blueberry Muffins1/3 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla essence
A splash of milk (About 2-3 tbs)
1 cup all purpose flour
1 tsp baking powder
1/2 cup blueberries
1. Preheat fan-forced oven to 180 degrees.
2. Cream butter and sugar until fluffy and light. Add the egg, vanilla and milk and mix until combined and smooth looking.
3. Add the flour and baking powder and continue mixing until just combined and come together.
4. Toss in the blueberries and mix in. Scoop the dough into the prepared muffin tray (makes about six large ones) with a spoon and fill up till about 3/4.
5. Bake for about 25-30 minutes till browned on top but still tender and moist inside.
Tastes great with a teaspoon of honey drizzled on top and eaten while still warm.
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