Chocolate Dipped Peanut Butter Crinkle Cookies


Peanut Butte Crinkle Cookies
Peanut Butter Crinkle Cookies w Chocolate and Honey Roasted Peanuts

Peanut butter cookies are always a hit and these are no exception.  With the holidays upon us this recipe would be a great addition to your cookie tray for the peanut butter lover in your family.

From ‘littleepicurean’ Maryanne Cabrerea’s recipe (Holiday Cookies 2017 Bake From Scratch) the only switch up I made was to add in dark chocolate chips and honey-roasted peanuts to the batter, omitting rolling the cookies in the 2 sugars and the dipping step as well.  I also used a fork lightly dipped in flour to slightly flatten my cookies for the signature ‘peanut butter’ look.  In my house the cookie half dipped in the chocolate would be consumed and the ‘bare’ cookie would be left on the tray.  When no one was looking of course!

Peanut Butter Crinkle Cookies
Peanut Butter Crinkle Cookies!

Give it a try either way but make sure to bake these up sometime soon!

Chocolate-Dipped Peanut Butter Crinkle Cookies

Preheat oven to 350F.  Line a baking sheet with parchment paper.

Ingredients:

1/2 cup unsalted butter, room temperature

1 cup packed brown sugar

3/4 cup creamy peanut butter

1 large egg

1/2teaspoon vanilla extract

1 1/2cups all-ppurpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup granulated sugar

1/2 cup icing sugar

8 ounces dark chocolate (72% cocoa), chopped

1/2 cup honey-roasted peanuts

Method:

In large bowl with an electric mixer beat together butter, brown sugar and peanut butter until creamy, scraping down sides of bowl and beating for 3-4 minutes.  Beat in egg and vanilla.

In a medium bowl, whisk together flour, soda, baking powder and salt.

With mixer on low speed, gradually add flour mixture to butter mixture until just combined.

Place the 1/2 cup of granulated sugar and the 1/2 cup of confectioners sugar in small bowls.  Use a medium scoop (1 1/2 tablespoon size) scoop out dough and roll first in granulated sugar then in confectioners sugar and place about 1 1/2 inches apart on prepared trays.

Bake until edges are set and cookies are cracked on top.  Let cool completely.

Melt chocolate in microwave in 30-second intervals stirring after each until melted and smooth.  Let cool slightly for about 3-5 minutes.  Dip half of each cookie in chocolate and lay on parchment lined pan.  Sprinkle with chopped honey-roasted peanuts.  Repeat until all cookies are dipped and garnished.  Cookies will set up in approximately 10 minutes.

Now sit down and relax and let the holidays begin!

Fist Full of Peanut Butter Crinkle Cookies
Fist Full of Peanut Butter Crinkle Cookies

Cookie Butter Chocolate Chip Cookies

Cookie Butter Chocolate Chip Cookies

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Cookie Butter Chocolate Chip Cookies – sweetenuf.ca

The other day as I was standing over the counter licking my spoon clean from yet another dip into the Cookie Butter, or as some of you may know it, Speculoos Butter jar, I thought, hmmm, there must be a way to bake this cinnamony sweet goodness into a cookie!  Just like peanut butter or Nutella or Reese’s peanut butter chocolate spread why wouldn’t this creamy concoction blend nicely into a cookie, muffin or even the filling for a macaron (ohhh, be still my beating heart, doesn’t that sound scrumptious).

Within minutes I came across a recipe for Cookie Butter White Chocolate Chip Cookies from the blog My Frosted Life and here I am sharing her delicious recipe with you.

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Cookie Butter Cookies 

The only switch ups I made were to use 1/2 white chocolate chips and 1/2 chocolate chips and to roll the cookies in coarse sugar, usually found at Bulk Barn or Michaels or a cake supply store.  I find regular granulated sugar disappears as your cookies bake.  Space your cookies out as they will spread while baking.  Don’t overbake.  7 minutes doesn’t seem long but you want a nice soft centre with these cookies.  Look closely at the edges to see if they have browned as it may be a little tough to tell since the cookie dough is brown!

 

Cookie Butter White Chocolate Chip Cookies

(From http://www.myfrostedlife.com)

Ingredients:

1/2 cup unsalted butter, room temperature

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup cookie butter

1/2 tsp vanilla extract

1 1/4 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 cup mini white chocolate chips

1/4 to 1/2 cup sugar, for rolling cookies

Method:

Preheat oven to 375F.  Line 2 baking sheets with parchment paper.

In a large bowl with electric mixer beat the butter and sugars on medium-high until light and fluffy, 2-3 minutes.

Add the egg, vanilla and cookie butter and beat on medium speed until incorporated.

In a small bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

With mixer on low, add the flour mixture into the batter and mix until all the flour is incorporated.  Fold in mini white chocolate chips until evenly distributed.

Refrigerate the cookie dough for at least one hour.

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Cookie Dough Cookies – sweetenuf.ca

Once dough is chilled form into balls using approximately 1 tablespoon of dough.  Roll dough in sugar and place on cookie sheet.  Space cookies 2 inches apart to allow for spreading.

Bake for 7-9 minutes or until just brown around the edges.

Cool completely and enjoy!

 

 

 

 

Pumpkin Cupcakes

Pumpkin Cupcakes

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Perfect Pumpkin Cupcake – Sweetenufblog.ca

Continuing where I sort of left off on last weeks blog (Spiced Pumpkin Loaf) , as I’m not one to use up my calories on pumpkin flavoured beverages, here is another scrumptious, simple and sweetenuf recipe containing the flavour of Fall…pumpkin.

If you didn’t see this weeks Instagram (sweet_enuf) here is how to make your own pumpkin puree if you prefer fresh to canned.  Cut 2 small or 1 medium Pie Pumpkin in half and clean out the seeds and membrane.  Place cut side down in a baking pan and fill with 1-inch of water.  Bake in preheated 375F oven for 30-40 minutes.  Cool completely and scoop out cooked pumpkin.  Puree slightly in a food processor.  This pumpkin will look more yellow that the canned version and any unused pumpkin can be frozen.  I yielded about 1-cup of puree from a small pie pumpkin.

Now back to these light, moist and mildly spiced cupcakes.  This recipe is virtually made in one mixing bowl so there is no excuse not to whip these up the next time you have a hankering for some sweet pumpkin flavour. Frost these cupcakes with the tradition Cream Cheese Frosting or any of your favourites.  I made an icing with butter, icing sugar, vanilla and whipping cream, which I know is a hit in my house.  Add a little pumpkin pie spice or some cinnamon for more Fall flavour.

For Cream Cheese Frosting:  Using an electric mixer, combine 3 tbsps of softened butter with 2 1/3 cups of icing sugar and mix well.  Add in 4 ounces of softened cream cheese and beat until incorporated.  Turn up mixer to medium speed and mix until frosting is light and fluffy, about 2-3 minutes.

Pumpkin Cupcakes

Yeilds 12.  Preheat oven to 325F.  Paper line a 12-cup muffin tin.

Ingredients:

1 cup all-purpose flour

3/4 cup granulated sugar

1 tbsp baking powder

1 1/2 tsp cinnamon

1/8 tsp salt

3 tbsp butter, room temperature

1/2 cup milk

2 eggs

3/4 cup pumpkin puree

Method:

In the bowl of an electric mixer put flour, sugar, baking powder, cinnamon, salt and butter and mix on low until mixture has a sandy consistency.

Add 1/2 of the milk and beat until well mixed then add remainder of milk and mix well.

Add the eggs one at a time and beat well after each.  Scrape down sides and bottom of bowl.  Stir in pumpkin puree by hand until evenly distributed.

Fill the muffin cups 2/3 full and bake in preheated oven for aproximatley 20 minutes until tops spring back lightly when touched or a tooth pick inserted in centre comes out clean.

Cool for about 10 minutes then remove cupcakes to cool completely before icing.

Pumpkin Cupcakes
Pumpkin Cupcakes a la Sweetenuf – Sweetenufblog.ca

 

 

 

Spiced Pumpkin Loaf – Let the Holiday Baking Begin!

Spiced Pumpkin Loaf – Let the Holiday Baking Begin!

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Spiced Pumpkin Loaf

True confessions…I believe I may be one of the few people who don’t go over the moon when the PSL hits Starbucks.  I’d much rather have my pumpkin in a moist, sweetly spiced muffin or cake or loaf or scone and I don’t waste my ‘indulgence’ calories on beverages.  And a grande Pumpkin Spice Latte made with whole milk and whip has over 400 calories…so one more reason to enjoy a nice slice of this Spiced Pumpkin Loaf.

This delicious pumpkin loaf is slightly spiced with cinnamon, ginger and nutmeg and sweetened with brown sugar and maple syrup. Maple drizzle adds some flare and a little more sweetness and can be omitted as this loaf is great as is but I’d go for the flare and sweetness!  I just saved 420 calories not drinking the PSL remember!!

Daphna Rabinovitch shares this recipe in her baking book, “The Baker In Me”, and I’m going to share it with you today.  Any leftover pumpkin can be saved in a zip lock bag for use in either the pumpkin muffin or pumpkin scone recipes you can check out in my earlier blogs.  Make sure to buy pumpkin puree NOT pumpkin pie filling and check to make sure the container is 100% pure pumpkin.

I used 1/2 whole wheat flour and 1/2 all-purpose flour in my recipe and I used a combination of pecans and toffee bits instead of walnuts.  This loaf would work without nuts or with the addition of a few butterscotch chips or some pumpkin seeds sprinkled on the glaze.  Wrap a slice of this sweetenuf yumminess to pack in your bag for a quick breakfast at your desk or in the car or for a mid-afternoon snack to tide you over to dinner.  A slice after dinner for a simple dessert with a scoop of frozen yogurt or ice cream would hit the spot as well.  Whatever you do, if you enjoy pumpkin in your baked goods, bake up Daphna’s wonderful recipe.  You won’t be disappointed.

Spiced Pumpkin Loaf with Maple Drizzle

Preheat oven to 325F.  Grease or parchment line a 9-x5-inch loaf pan.

Ingredients:

2 1/4 cups all-purpose flour

2 tsp baking soda

2 tsp ground ginger

1 1/2 tsp cinnamon

3/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

2 large eggs

1/2 cup pure maple syrup

1 1/3 cups packed cooked canned pumpkin

1/2 chopped walnuts

Glaze – Combine 1/3 cup icing sugar with 2 tbsp maple syrup

Method:

In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt.  Set aside.

In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute.  Add the brown sugar and beat until very light in colour and fluffy.  Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl.  Beat in the maple syrup.  The mixture will look curdled at this point!  As you add the flour mixture it will come together.

Remove the bowl from the mixer and using a wooden spoon stir in half of the flour mixture until combined.  Add in the pumpkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain.  Fold in the nuts.

Turn out the mixture into the prepared loaf pan and smooth out the top with an offset spatula or knife.

To prevent the bottom from overbaking place the loaf pan on 2 stacked cookie sheets and bake for 60-70 minutes until top springs back lightly when touched.  Let cool 30 minutes on rack then remove from pan.

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Maple Glazed Spiced Pumpkin Loaf – recipe on sweetenufblog

Once completely cool drizzle with the maple glaze and enjoy!

Pound Cake – Easy, Breezy and Beautiful

Pound Cake – Easy, Breezy and Beautiful

img_20161211_194937307-2Simple, sweet and stunning!  This ‘Classic Pound Cake’ from Bake from Scratch’s Cake issue is delicious and baking it in my new Nordicware Fleur de Lis pan takes it from blah to fab even with no drizzle or embellishments.img_20161212_100150326-2

A word to the wise, don’t bake this cake when you’re in a rush, as it needs about 2 hours of baking time in a low oven (300F).  My bundt pan had a 10-cup capacity so I filled 2 individual bundt pans with my leftover batter.  This way you have a little taste tester or a little treat for yourself.

This recipe is delicious.  Dense and flavourful as well as moist it presents beautifully when baked up in a pretty pan and can be left unadorned or would take well to a dusting of icing sugar or sweet cocoa powder.

This cake has no leavening agent so don’t be alarmed.  Make sure to spend at least 6-8 minutes beating your room temperature butter with the sugar in order to create the lightness you need in this cake.  You could also change up the vanilla to almond flavouring or even add in some orange zest.

Classic Pound Cake

Preheat oven to 300F and spray a 15-cup bundt pan using spray with flour.

Ingredients:

1 1/2 cups unsalted butter, room temperature

3 cups granulated sugar

7 large eggs

3 cups all-purpose flour

1/4 teaspoon salt

1 cup whipping cream

1 1/2 teaspoons vanilla extract

Method:

In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 6-7 minutes. Scrape down beaters and bowl a couple of times during mixing.

Add in eggs, one at a time, beating well after each addition.

In a medium bowl, sift together the flour and salt.  Add the dry ingredients into the creamed mixture alternately with the whipping cream, starting and ending with the flour mixture.  Beat just until ingredients are combined after each addition.  Stir in vanilla.

Spoon batter into prepared pan and bake for 1 hour.  Cover loosely with foil, and bake an additional 45-55 minutes more, until toothpick inserted in centre comes out clean.

Cool in pan for about 15 minutes and then remove from pan and cool completely.  Garnish with icing sugar if desired.

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This would be a terrific holiday dessert for this Christmas season.  Enjoy!

Chocolate Caramel Shortbread

Chocolate Caramel Shortbread

chocolate-caramel-shortbread
Chocolate Caramel Shortbread sweetenufblog.ca

‘Tis the season, for shortbread, it seems, in all shapes sizes and variations.  Today the shortbread is combined with a few other yummy things.  On their own chocolate, caramel and shortbread are delicious.  Put them together and the taste combination is superb.

This is an oldie but goodie I go back to every year during holiday time.  I’m not sure how old it is but it is a Borden Foods recipe (probably most of you reading this have no idea who the Borden Food company or Elsie the Cow is). No matter, like most delicious and simple recipes it stands the test of time…and it’s not really THAT old!

Fabulous right out of the fridge these squares will also freeze well so you can bake ahead and have ready for yourself or when company drops by.

Tip:  When making the caramel layer make sure to stir every minute or so.  The butter, condensed milk and corn syrup can get some burnt bits if you leave to long before stirring.  If you happen to get some solidified bits in your caramel because you ‘saved’ it before the burning point (not like that’s ever happened to me!!) pour it through a sieve and no one will be the wiser.  If you burn it…well, unfortunately it will need to be tossed.  Hint – always have a second can of condensed milk on hand!

Chocolate Caramel Shortbread

Preheat oven to 350F.  Grease or parchment line a 9-inch square pan.  Makes approx. 20 pieces.

Ingredients:

1 1/2 cups of butter, softened (divided into 1 cup and 1/2 cup measures)

1/2 cup icing sugar

1/4 tsp salt

1 1/4 cups all-purpose flour

1 can Condensed Milk

3 tbsp corn syrup

3 ounces semi-sweet or dark chocolate, melted

Method:

Beat 1 cup soft butter with the icing sugar and salt until light and fluffy.  Add in flour and mix until combined scrapping down sides and bottom of mixing bowl.

Press mixture evenly into bottom of prepared pan and bake in oven for about 20 minutes or until golden brown around the edges.shortbread-layer

In a microwave safe bowl melt the remaining 1/2 cup of butter.  Add in the condensed milk and corn syrup and return to microwave.  Cook on high for about 6-8 minutes making sure to stir after every minute until mixture turns a light caramel colour.

Pour caramel mixture on top of warm shortbread layer.  Let set and drizzle with melted chocolate.  Allow to cool completely and cut into squares.

Can you say, Mmmm Mmmm amazingly good and perhaps just a little indulgent!

 

 

 

 

 

Classic Lindt Shortbread


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This simple shortbread recipe is from the 2016 Lindt Holiday magazine.

img_20161203_122205053-2With only 5 ingredients, which you probably already have on hand, plus some Lindt chocolate, you will be able to bake these up quickly.  I had a 300 gram bar of Lindt Dark chocolate so I used the individual squares to top my shortbread.  If you use the 100 gram bars the squares topping your cookies will be thinner but larger.  Use square, round or shaped cookie cutters for interest or fun. These are delicious no matter what their shape!

Once your dough is prepared the recipe calls for refrigerating for approximately 10 minutes.  My dough was soft but firm enough to roll out and not be sticky so I skipped this step.  If your butter was too soft you may need to put dough in fridge before rolling and cutting.

Sprinkle with a little sea salt if desired.

Grab your mixer, put your butter on the counter to soften and choose your chocolate.  Time to start your holiday baking.  Whether you share or not is up to you!

Classic Lindt Shortbread

Preheat oven to 325F.  Line 2 baking sheets with parchment. Makes approx. 24 cookies.

1 cup unsalted butter, softened

1/2 cup packed brown sugar

1/2 tsp vanilla extract

2 1/2 cups all-purpose flour

3 bars (100 grams) Lindt Excellence 70% Dark Chocolate (or chocolate of your choice)

Maldon sea salt

Method:

Cream together butter, sugar and vanilla until light and fluffy (this will take several minutes and scrape down your bowl and beaters at least once during the process).

Stir in the flour, 1/2 cup at a time, and mix until all flour is incorporated and dough forms ball.  Cover and refrigerate for 10 minutes.

Lightly flour your work surface and roll out dough until about 1/2 inch thick.  Use 2-inch square cutter and cut into 24 pieces.

Transfer dough to prepared cookie sheet about 1 1/2 inches apart and top with 1 square of chocolate.

Bake for 12-15 minutes until cookies begin to brown.  Remember to rotate your pans 1/2 way through the baking time to ensure even baking.  Remove from oven and sprinkle with sea salt if using.

Cool completely.

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