Tuesday, December 29, 2015

Peanut Butter Cookie Dough Blondies




Okay, so I promised that my next recipe will not contain any peanut butter. Of course, I lied. I tried, honestly, but don't blame me for being a peanut butter addict. These blondies are SO good that I HAD to post the recipe before the New Year when you all start keeping your New Year's resolutions. Trust me, you want to make these, they're soft, fudgy, peanut buttery and heavenly. 

Peanut Butter Cookie Dough Blondies 

Blondies:
113g / 1/2 cup butter
125g / 1/2 cup peanut butter
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1/2 tsp salt
125g / 1 cup flour

Cookie Dough Frosting:

60g / 1/4 cup butter, softened
60g / 1/4 cup peanut butter
50g / 1/4 cup soft light brown sugar
30g / 1/4 cup powdered sugar
95g / 3/4 cup flour
1/4 tsp salt
1/2 tsp vanilla extract
1) Preheat oven to 180C / 350F.  Line a 20 x 20cm / 8 x 8 inch baking pan with parchment paper or use a silicone pan.
2) In a medium saucepan, melt together butter and peanut butter. Add light brown sugar and stir until smooth. Let cool for a few minutes and add egg, vanilla and salt and stir to combine.  Add flour and mix just until combined.

3) Bake for 20 to 25 minutes, or until the edges are lightly browned.

4) Allow to cool completely before frosting. While cooling, prepare the frosting.

5) To make the frosting, beat together butter, peanut butter and light brown sugar until fluffy. Add powdered sugar, flour, salt and vanilla and beat until very smooth.

6) Frost the cooled blondies and place in the fridge to set. Slice and serve. 

Recipe by collecting memories

Friday, December 18, 2015

Thick and Chewy Peanut Butter Cookies




I am slightly discouraged to post another peanut butter recipe. I bake way too much with peanut butter, but addiction is addiction. I just don't want to lose readers who don't like peanut butter in everything. But hey, the last recipe contained no traces of PB. I'll try to make sure the next one will be something unexpected. I don't like being too predictable. 
Now about the cookies. Yes, they're with peanut butter and they are salty. They are soft, chewy, thick and beyond delicious. Peanut butter dominates and there's nothing more you could ask for. This recipe is definitely a keeper. Will be making these again and again. And again.
I used my homemade peanut butter (just click on the pink link for the recipe) but you can use a store-bough one as well. Personally I don't remember when was the last time I bought peanut butter from a store. It's so easy to make it at home and it tastes so much better. Roasting peanuts as much as you want, adding as much sugar and salt as you want. 
Hands down, the most peanutybuttery cookies you've ever tasted.

Thick and Chewy Peanut Butter Cookies 

113g / 1/2 cup butter, softened
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp salt
180g / 1 1/2 cup minus 4 tsp flour
4 tsp cornstarch
3/4 tsp baking soda

1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.

2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.

3) In another bowl, stir together flour, cornstarch and baking soda. 

4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.

5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. 

6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. 

Recipe adapted from here

Sunday, December 06, 2015

Cranberry Greek Yogurt Oatmeal Bars



A very simple recipe for soft, slightly chewy and amazingly delicious oatmeal bars. These are packed with dried cranberries and filled with creamy Greek yogurt. And the best part is that these are actually quite healthy. Yes, they contain sugar and flour, but instead of butter I used coconut oil and the filling is made with Greek yogurt which is definitely good for you. That makes they're perfect for breakfast. Keep them in the fridge for a few days but I'm sure they will not last that long!

Cranberry Greek Yogurt Oatmeal Bars 

125g / 1 cup flour
90g / 1 cup quick-cooking oats
100g / 1/2 cup soft light brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
4 tbsp coconut oil, melted
2 tbsp Greek yogurt
160g / 1 1/3 cup dried cranberries
285g / 1 cup Greek yogurt
100g / 1/2 cup white sugar
2 tbsp flour

1) Preheat oven to 160C / 320F. Prepare a 20 x 20 cm / 8 x 8 inch baking pan.

2) In a large bowl, mix together flour, oats, brown sugar, salt, cinnamon and baking soda. Add coconut oil and 2 tablespoons of the Greek yogurt to the oat mixture and stir to combine. Press 2/3 of the mixture into the bottom of the prepared pan. Set the remaining 1/3 aside.

3) In a small bowl, combine together dried cranberries, Greek yogurt, white sugar and flour. Spread the mixture over the crust and sprinkle the remaining oat mixture over the filling.

4) Bake for 25-35 minutes or until edges are golden. Cool completely before slicing. 

Recipe adapted from here.

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