Sticky Peanut Cookie Bars

Posted on April 27, 2012 by

Alright, all of you peanut butter and chocolate fans-watch out! I have a recipe that is going to knock your socks off and have you running into the kitchen to whip up a batch of these cookie bars. A buttery salted peanut shortbread covered by a thick layer of bittersweet chocolate and topped with caramel candied peanuts-does it get any better than that? Not for a peanut butter and chocolate fan like me! :) The hardest part of this recipe is waiting for the chocolate to set! If you have never made your own caramel before it is super easy. The most important thing to remember is not to stir the sugar-water mixture while cooking, you only want to gently swirl the pan. If you stir the mixture, the sugar will recrystallize and you will have a mess. Trust me on this one, I have ruined many batches of caramel by accidentally stirring it.

One Year Ago: Butterfinger Blondies 

Sticky Peanut Cookie Bars

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For the Shortbread:

  • 1/2 cup salted roasted peanuts

  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 8 tablespoons cold unsalted butter (1 stick), cut into small chunks


For the Topping:

  • 1/2 cup granulated sugar

  • 2 tablespoons water

  • 1/4 cup heavy cream

  • 1/2 teaspoon vanilla extract

  • 6 ounces finely chopped bittersweet chocolate

  • 1 1/2 cups salted roasted peanuts

  • 1/2 teaspoon kosher salt


Directions:

  1. Preheat the oven to 350℉. Butter the bottom and sides of a 8-inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan). Butter the parchment.
  2. To make the crust: In the bowl of a food processor fitted with the metal blade, pulse peanuts, flour, and sugar to combine. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses, until the mixture looks like coarse meal.
  3. Transfer the dough to the prepared pan and gently press it evenly across the bottom of the pan. Prick the dough all over with a fork. Bake in the center of the oven for 25-30 minutes, until golden brown. Sprinkle chopped chocolate over the crust and transfer to a wire rack to cool while you make the topping. Once the chocolate has melted, use an offset spatula to spread the chocolate evenly over the crust.
  4. In a small saucepan over medium-high heat, bring the sugar and water to a boil swirling the pan gently(do not stir), until the sugar has dissolved. Cook, gently swirling the pan occasionally, until it is a caramel color, about 8 minutes. Remove the pan from heat and carefully stir in cream and vanilla extract. Stir peanuts into caramel mixture and immediately pour over the chocolate base. Sprinkle salt over peanut bars and allow to finish cooling. Cut into rectangles and serve.

Yields: 16 squares
Prep Time: 20 minutes
Bake Time: 30 minutes

Source: adapted from Chow

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Oatmeal Raisin Granola Bars

Posted on April 25, 2012 by

Sunday night we finally made it back to Peoria after being stuck at the airport with a 3 hour delay because of mechanical problems. That is one thing you never want to hear when you are about to board an airplane! Our connecting plane arrived late and it was announced that the pilots had to break for dinner so we would be delayed for a half an hour. When we finally boarded the plane, they found the mechanical problem and had all of us de-board while they fixed it. We did not land in Peoria until a little after midnight! As you can probably imagine, this made for a very long and exhausting Monday morning!

During our vacation in Arizona we ate a lot of  prepackaged granola bars. They were quick and easy to pack during our long hikes. When we are at home I like to make my own granola bars instead of buying the pre-made ones at the grocery store. With a homemade granola bar you tailor the bar to what you like by adding different ingredients. One of my favorite prepackaged granola bars are the Oatmeal Raisin. I realized as I was enjoyed my umpteenth bar that I had never made a homemade version. Well of course that all changed with a simple google search where I stumbled upon this delicious looking recipe. These granola bars are perfect when hunger strikes! They are great for an on the go breakfast, afternoon snack or a long hike. Packed with oats, cinnamon, wheat germ, and raisins, I promise you will never buy those prepackaged bars again! :)

One Year Ago: Orange Glazed Strawberry Scones 

Oatmeal Raisin Granola Bars

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Ingredients:

  • 1 cup plus 2 tablespoons oats
  • 1 tablespoon wheat germ
  • 1/8 teaspoon salt
  • 3 tablespoons honey
  • 3 tablespoons light corn syrup
  • 1 egg white
  • 1/2 cup raisins
  • 3 tablespoons roasted sunflower seeds
  • 1 teaspoon cinnamon
  • 1 tablespoon canola oil

Directions:

  1. Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.
  2. In a medium bowl, combine oatmeal, wheat germ, salt, honey, corn syrup, egg white, raisins, sunflower seeds, cinnamon, and canola oil. The granola should stick together but no liquid should pool at the bottom (if there is excess liquid, add another tablespoon of oats and stir again).
  3. Pour the mixture into the prepared pan. Using a small piece of parchment paper, press mixture evenly into pan; Bake for 30 to 35 minutes, or until light golden brown. Let cool completely before cutting into rectangles. Serve at room temperature.

Yields: 8 bars
Prep Time: 10 minutes
Bake Time: 35 minutes

Source: adapted from Sugarlaws

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Freezer Biscuits

Posted on April 23, 2012 by

I have shared many different biscuit recipes with you in the past, but these might make their way to the top of your favorite list. They are quick, easy and can made ahead of time (definitely a plus for busy weeknights). The great thing about these biscuits is that you can make and bake them right away or make, freeze and bake later. The choice is up to you! :) If you want to bake them immediately after shaping, just place in a preheated oven for 15 minutes. I like to keep a few in my freezer for those unexpected guests. That way you always have fresh from the oven biscuits without the hassle. After forming into rounds, freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw!

One Year Ago: Butterfinger Chocolate Chip Peanut Butter Cookies 

Freezer Biscuits

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Ingredients:

  • 6 cups unbleached all-purpose flour, plus extra for the counter
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 ½ teaspoons salt
  • 4 ½ cups heavy cream

Directions:

  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the heavy cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
  3. Pat the dough on a lightly floured work surface into a 3/4-inch-thick circle. Cut out the dough rounds with a 2 1/2-inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4-inch-thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into hand-formed biscuits.
  4. To Store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until completely frozen, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.)
  5. To Serve: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Lay the biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. (If baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.) Serve hot.

Yields: 24 biscuits
Prep Time: 10 minutes
Bake Time: 25 minutes

Source: Cook’s Illustrated, February 2008

Posted in Breads & Muffins, Breakfast | Tagged , , | 12 Comments

Espresso Chocolate Chip Cookies

Posted on April 20, 2012 by

Here’s one cookie that coffee lovers will fall head over heels for! Thick and chewy cookies bursting with melty chocolate chips and packed with delicious coffee flavor. Baking these cookies low and slow give you that perfect cookie with a soft center and slightly crisp exterior. These cookies can be baked right away, but if you have the time definitely chill the dough in the refrigerator for at least 2 hours and up to 36 hours. Refrigerating the dough gives the cookies an even richer taste, with stronger coffee hints and a definite brown sugar presence.

After days of unreliable and slow internet connections in Sedona and the Grand Canyon, we finally made it to Scottsdale, Arizona for Andrew’s conference where the internet connection is super fast. We have really enjoyed traveling around Arizona these past few days. The Grand Canyon was absolutely breathtaking! Have you ever made it out to the Grand Canyon before? I highly recommend it! Just make sure you plan well in advance to book a mule trip around the south rim of the canyon. You have to make reservations for the trip up to 13 months in advance! unfortunately, we didn’t know 13 months ahead of time that we would be coming out to the Grand Canyon so we did not get to take the mule trip. But I guess there is always next time, right? ;) I was so surprised to see that in many places along the rim there was nothing stopping you from falling off the side of the canyon. I was going crazy watching all of these people walk right up to the very edge. I was certain I was going to see someone fall off the side!

The next few days we will be in hot and sunny Scottsdale, Arizona for Andrew’s Dermatopathology conference. I always love how conferences are planned in really nice and warm places. :D Have you ever been to Scottsdale or Phoenix? I would love to hear about some great restaurants, shopping or activities that you would recommend! :)

One Year Ago: Oven Roasted Garlic Brussels Sprouts 

Espresso Chocolate Chip Cookies

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Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoons instant espresso powder
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups semisweet chocolate chips

Directions:

  1. In a medium bowl, flour, baking powder, baking soda, salt and espresso powder; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
  3. Cover the bowl tightly and place in refrigerator for at least 2 hours or up to 36 hours.
  4. Preheat the oven to 300°F. Line 2 cookie sheets with parchment paper.
  5. Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Press the dough down to spread it into roughly a 1 1/2 to 2-inch circle. Bake for about 14-15 minutes or until edges are set. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.

Yields: about 24 cookies
Prep Time: 2 hours and 15 minutes (includes chilling time)
Bake Time: 15 minutes

Source: Tracey’s Culinary Adventures, originally adapted from Food Network

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The Best Bran Muffins

Posted on April 17, 2012 by

Start your day with one of these delicious fiber packed bran muffins. Loaded with plump raisins, warm spices, molasses, and wheat bran these moist and tender muffins are a great way to start your day. You can feel good knowing that you are eating a healthy and fiber packed breakfast. Many bran recipes that I have tried use bran cereal as one of the main ingredients. I have never liked the texture or flavor from one of those bran cereal muffins, so when I saw this recipe using unprocessed bran instead, I knew I had to give it a try. Unprocessed bran can be found in most grocery stores in the baking aisle or in the organic food section.

The past few days have been so much fun! Unfortunately due to unreliable internet at our Bed and Breakfast I have not been able to share any of our adventures in Sedona. Andrew and I love to hike so the first day we arrived we asked around for the best hiking trails. We were told that two of the best hiking trails were the Mund’s Wagon Trail and the Huckaby Trail. Both trails offered amazing views of Sedona and the famous red rocks!

On Sunday, I asked for suggestions on things to do in Sedona on my Facebook Fan Page and many of you suggested certain tours, hiking trails and restaurants to try. After so many of you suggested the Pink Jeep Tour, we just had to book a trip! Yesterday afternoon we took the Broken Arrow/Scenic Rim Tour. The views were incredible and it was so much fun off roading on the red rocks.

This morning we are headed on one last hike through Sedona before heading off to the Grand Canyon. Have you ever been to the Grand Canyon? If you have any don’t miss activities I would love to hear about them!! :D

One Year Ago: Coconut Chicken with Apricot Sauce 

The Best Bran Muffins

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Ingredients:

  • 1 ¼ cups bleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 ¼ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 ¼ teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon fresh grated nutmeg
  • 7 tablespoons unsalted butter, softened
  • 1/2 cup dark brown sugar plus 2 additional tablespoons
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3 tablespoons unsulphured molasses
  • 1/4 cup sour cream
  • 1 cup buttermilk plus 3 additional tablespoons
  • 1 ½ cups wheat bran
  • 1 cup raisins

Directions:

  1. Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, allspice, and nutmeg; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Beat in buttermilk and one-half of dry ingredients until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Fold in bran and raisins.
  4. Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out with a few moist crumbs attached, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Yields: 12 muffins
Prep Time: 10 minutes
Bake Time: 25 minutes

Source: Cook’s Illustrated, January 1998

Posted in Breads & Muffins, Breakfast, Travel | Tagged , , , , , | 10 Comments

Peanut Butter Oatmeal White Chocolate Cookies

Posted on April 15, 2012 by

Peanut Butter Oatmeal White Chocolate Cookies…need to say more? This recipe combines three of my favorite types of cookies, chocolate chip, peanut butter and oatmeal. If you are a fan of soft and very chewy cookies, then you are going to love these babies! This week Andrew and I are vacationing in Arizona. We have planned to spend a few days in Sedona, a few days in the Grand Canyon, and then to Scottsdale where Andrew will spend three days at a Dermatopathology conference. Right now we are in Sedona. If you have never been to Sedona, Arizona you are really missing out! Sedona’s famous red rocks are absolutely breathtaking. We arrived here last night to see the tops of the rocks covered in snow. The bright white against the red looked amazing. We were told that seeing snow on top of the rocks this time of year is very rare. The next few days are supposed to warm back up and be mostly sunny, which leaves Andrew and I great weather for hiking Sedona’s famed rocks. Have you ever been to Sedona, Arizona? If so, I would love to hear about some great activities and restaurants that shouldn’t be missed!

One Year Ago: Lemon Sugar Cookies 

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Ingredients:

  • 1/2 cup butter
  • 1/3 cup peanut butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 cup old fashioned whole oats
  • 1/2 teaspoon baking soda
  • 3/4 cup white chocolate chips
  • 1/2 cup peanut butter chips

Directions:

  1. In a medium-sized microwave safe bowl, melt the butter and peanut butter together until smooth. Add the sugars and stir to combine. Set aside until  mixture is at room temperature (or transfer to the freezer to for few minutes)
  2. Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
  3. Once the mixture is at room temperature, add the egg, egg yolk, and vanilla extract stirring to combine. Add the flour, oats, baking soda stirring to combine. Fold in the white chocolate chips and peanut butter chips.
  4. Drop by rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.

Yields: 2 1/2 dozen
Prep Time: 10 minutes
Bake Time: 12 minutes

Source: Love Veggies and Yoga

Posted in Cookies, Dessert, Travel, Uncategorized | Tagged , , | 16 Comments

Classic Panna Cotta

Posted on April 13, 2012 by

Up until a few days ago, I had never tried Panna Cotta, in fact I really don’t ever remember seeing it on a dessert menu. Now I am sure that I have seen it on a menu before, but it was always overshadowed by a New York Style Cheesecake or Bread Pudding. :) A few days ago Andrew and I had some friends over for an Italian inspired dinner party. I knew I wanted to serve a traditional Italian dessert but couldn’t decide which one I wanted to make. I eventually decided on this Panna Cotta more out of curiosity than anything else. The result was incredible and nothing like I thought it was going to taste like. In case you are new to Panna Cotta like I was, it is a classic Italian custard dessert that is made from a lightly sweetened cream mixture that’s set with a small amount of gelatin. Unlike most custards that use eggs or starch to thicken the dessert, this recipe only uses gelatin. The result is a custard that has an unbelievably light and silky mouthfeel. Panna Cotta only takes minutes to prepare and can be made a day ahead of time, making it a wonderful choice for a dinner party dessert. Serve with Berry Coulis and fresh berries or a rich chocolate or caramel sauce.

One Year Ago: Peanut Butter Banana Bread 

Classic Panna Cotta

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Ingredients:

  • 1 cup whole milk
  • 2 ¾ teaspoons gelatin
  • 3 cups heavy cream
  • 2 inch piece vanilla bean, slit lengthwise with paring knife (or substitute 2 teaspoons extract)
  • 6 tablespoons granulated sugar
  • Pinch table salt

Directions:

  1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin.
  2. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl and add 4 cups cold water.
  3. Measure heavy cream into a large measuring cup. With paring knife, scrape vanilla seeds into cream and place the pod in cream along with seeds; set aside.
  4. Set eight 4-ounce ramekins on baking sheet; set aside.
  5. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Turn off heat, add sugar and salt; stir until dissolved, about 1 minute.
  6. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium metal bowl and set the bowl over the ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup and distribute evenly among ramekins. Cover baking sheet with plastic wrap; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
  7. To unmold panna cotta,  pour 1 cup of boiling water into a small bowl, dip one remekin at a time into the water, count to three, and lift the ramekin out of the water.
  8. With a moistened finger, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three-count.
  9. Invert the ramekin over your palm and loosen the cream by cupping your fingers between the cream and the edges of the ramekin.
  10. Gently lower the cream onto the plate, drizzle with berry coulis and serve.

Yields: 8 servings
Prep Time: 5 minutes
Ready In: 4 hours and 20 minutes

Source: Cook’s Illustrated, July 2000

Posted in Dessert | Tagged , , , , , | 5 Comments

Berry Coulis

Posted on April 12, 2012 by

Here’s one classic sauce that is very simple to make and a great way to dress up many types of desserts. Serve the coulis with cheesecake, pound cake, ice cream, chocolate tortes and cakes, dessert souffles, pancakes, French toast, waffles, or crêpes. I even like to stir some into plain Greek yogurt for an afternoon snack. The ripeness of the fruit will affect the sweetness of the coulis making the exact amount of sugar in this recipe variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis.

One Year Ago: Peanut Butter Dog Biscuits 

Berry Coulis

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Ingredients:

  • 12 ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
  • 1/4 cup water
  • 5 – 7 tablespoons granulated sugar
  • 1/8 teaspoon table salt
  • 2 teaspoons lemon juice

Directions:

  1. In medium saucepan, bring berries, water, 5 tablespoons sugar, and salt to a bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
  2. Transfer mixture to blender or food processor and puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with a spoon to extract as much puree as possible. Discard seeds. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.)

Yields: 1 ½ cups
Prep Time: 10 minutes

Source: Cook’s Illustrated, May 2003

Posted in Condiment, Dessert, Fruit | Tagged , , , , , , , | 7 Comments

Chicken and Cheddar Dog Biscuits

Posted on April 11, 2012 by

Happy 3rd birthday to my Yorkshire Terrier, Hemingway! Hemingway was born April 11, 2009 and has managed to wiggle his way right into our hearts. Andrew surprised me with this little yorkie for our first wedding anniversary in June 20o9. I was so excited! At the time Andrew was not a dog lover, in fact, not having a dog growing up he just thought they were smelly, dirty animals that had no place in the house. Well let me tell you, things change! :D  It didn’t even take one day before Andrew was completely attached to Hemingway. Now Hemingway (and our other dog Winston) go everywhere with us. They love going on long hikes, playing fetch, basking in the sun and chasing birds in the backyard. To say our dogs are spoiled is an understatement. We regularly take them to doggie daycare to socialize with other dogs, make homemade dog treats, and they even sleep in our bed. Yes, I would say that they have the life, but I wouldn’t have it any other way! Since today is his third birthday I made him some of these Chicken and Cheddar Dog Biscuits. Both Hemingway and Winston went crazy over these treats!

Hemingway waiting patiently for his treat!

One Year Ago: Coconut Dream Bars 

Chicken and Cheddar Dog Biscuits

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Ingredients:

  • 1 cup old fashioned rolled oats
  • 1/3 cup unsalted butter, cut into pieces
  • 1 cup boiling water
  • 3/4 cup cornmeal
  • 2 teaspoons granulated sugar
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 egg, beaten
  • 3 cups whole wheat flour, divided

Directions:

  1. Preheat oven to 325° F. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, combine boiling water, oats and butter. Stir briefly and let stand for 10 minutes.
  3. Add the cornmeal, sugar, chicken bouillon, milk, cheese, and egg to the oat mixture and mix well. Stir in the whole wheat flour, one cup at a time, until a stiff dough is formed.
  4. Transfer the dough to a lightly floured surface and knead, adding additional flour if necessary, until the dough is smooth and no longer sticky.
  5. Divide the dough in half. Working with one half at a time, roll out the dough out with a rolling pin to ½-inch thickness. Cut into desired sizes depending on the size of your dog and place on prepared baking sheet.
  6. Bake until golden brown, about 35-45 minutes. Remove from oven and allow to cool completely before storing in an airtight container.

Yields: 24 large biscuits or 110 small biscuits
Prep Time: 20 minutes
Bake Time: 40 minutes

Source: adapted from Brown Eyed Baker via Pennies on a Platter, Originally from Allrecipes

Looking for more dog treats that your furry friend will love? Here are some of Hemingway and Winston’s favorite homemade dog treats:

 Peanut Butter Delight Pupcakes

 Peanut Butter Dog Biscuits

 Crunchy Peanut Butter Dog Treats

 Peanut Butter and Banana Dog Biscuits

Hemingway and Winston waiting patiently for their treat!

Posted in Dog Treats | Tagged , , , , | 10 Comments

Peanut Butter and Jelly Cookies

Posted on April 10, 2012 by

Ahhh..the classic combination that adults and kids of all ages enjoy, Peanut Butter and Jelly! These soft and chewy peanut butter cookies with a jam and peanut butter filled center are a sure to please all of those PB&J lovers in your family. The past few days I have had cravings for anything and everything peanut butter. Trying to satisfy that craving, I whipped up a batch of these cookies. I have been waiting for an excuse to make them ever since I bookmarked the recipe back in February when I saw them on Pip and Ebby. You can use your favorite jelly, jam, or preserves for the filling (I used my favorite raspberry jam). Just to give you a warning, these cookies are addicting! Especially paired with a big, cold glass of milk. :D

One Year Ago: Baked Chicken Fingers 

Peanut Butter and Jelly Cookies

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Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup jelly
  • 1/2 cup creamy peanut butter

Directions:

  1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk the flour, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer with the flat beater attached, cream the shortening, peanut butter, brown sugar, granulated sugar, at medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add the milk, vanilla and egg; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Roll a heaping tablespoon of dough into a 1½-inch ball. Place on prepared baking sheets spacing about 2 inches apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie. In each divot, place 1⁄2 teaspoon of jelly and 1⁄2 teaspoon of peanut butter.
  5. Bake in the preheated oven for 10-12 minutes. Let cool on baking sheets 3 minutes before transferring to a wire rack to cool completely.

Yields: 3 dozen
Prep Time: 20 minutes
Bake Time: 12 minutes

Source: Pip and Ebby

Posted in Cookies, Dessert | Tagged , , , , , | 13 Comments