Peanut Butter Munchies

Ingredients
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Directions

Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Peanut Butter Cookies

Okay, you are not going to believe this recipe!

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In a medium bowl, stir peanut butter and sugar together until smooth.
Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla.
Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yep. That's it! I know!! And yes, they taste like normal pb cookies. Yum!!

Ideas for Mom

Dark Chocolate Cheesecake

• 1 2/3 cups (10-oz. pkg.) dark chocolate chips, divided
• 1 1/2 cups graham cracker crumbs
• 1 cup plus 2 tablespoons granulated sugar, divided
• 1/4 cup (1/2 stick) butter, melted
• 3 pkgs. (8 oz. each) cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/3 cup heavy whipping cream

PREHEAT oven to 350º F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage.

MICROWAVE 1 1/4 cups morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

COMBINE crumbs, 2 tablespoons granulated sugar and butter in ungreased 9-inch-springform pan. Press onto bottom and 1-inch up side of pan.

BEAT cream cheese, remaining 1 cup sugar, sour cream and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate until blended. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 45 to 50 minutes or until edges are set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run wet knife around edge of cheesecake. Refrigerate for 1 hour and remove side of pan.

MICROWAVE remaining morsels and whipping cream in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 to 2 minutes; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool for 5 minutes. Spread over cheesecake. Refrigerate for 4 hours or overnight.

Individual Pineapple Upside-down Cakes
I made these for a youth group fundraiser dinner. They are super easy to make in big quantities (though take time unless you have a million muffin pans)

Brown sugar
Pineapple rings
yellow cake mixes
oil
water
eggs

remove rings from juice. Use pineapple juice to substitute for water in the cake mix directions. If you run out of juice, jut finish up with water. Use a jumbo muffin pan. Grease with cooking spray. crumble a little brown sugar to the bottom of each then insert one pineapple ring. Fill with cake batter and bake following cupcake directions. Check with a toothpick to see if it's done or not. Invert once cooled.


Individual Flourless Chocolate Cakes
This was the other option for dessert at that fundraiser dinner. Both went over really well! This one I adapted to be jumbo muffin size, so you'll want to alter the cooking time, of course.

For Cake:
2/3 c. plus 2 tblsp. sugar
2 tblsp. cocao powder
¼ tsp. salt
1 stick butter
9 oz. good quality bittersweet chocolate, chopped
4 eggs
2 tsp. vanilla extract

For Ganache:
½ c. heavy whipping cream
4 oz. semisweet chocolate, chopped if necessary

For Serving:
1 c. heavy whipping cream
1-2 tblsp. sugar, to taste

Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper, cut to fit the pan. Butter the parchment and the sides of the pan.

Combine the sugar, cocoa and salt in a large bowl. Whisk the eggs with the vanilla and add to the bowl. Stir to combine. In medium saucepan, melt the butter over low heat. Add the chocolate and whisk constantly until completely melted. Remove from heat. Add the chocolate to the sugar-egg mixture and whisk until completely combined. Batter should be thick and fairly smooth. Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The cake will be firm and pulling away from the sides of the pan. Cool completely in pan.

To prepare the ganache, bring the cream to a simmer in a small saucepan. Add the chocolate and stir until completely melted and smooth. Pour the ganache over the cake, still inside the springform pan. Shake the pan to even out the ganache. Chill for 2 hours to set the ganache.

White Chocolate Macademia Nut Cookies

After much looking I finally found my recipe for these!
1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macademia nuts, chopped

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Troublesome Brownies

I have made these many times with many different toppings mixed in and they have NEVER failed me! Tonight we added in peanut butter M&M's. It is Mother's day tomorrow, after all! People always ask me to make more. If you can find those Andes mint pieces, they are a big hit on here.

INGREDIENTS

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Chocolate Peanut Butter Cookies

These are definitely Phil's favorite cookies that I make. He could eat an entire batch all on his own! Surprisingly very close to the recipe on the back of the bag, just a bit less butter actually makes a better cookie! Who would have thought, right?

2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1c butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely (okay, not completely... they're REALLY good warm!)

Cinnamon French Toast

A big hit with us, the secret is to make french toast but use cinnamon bread (NOT cinnamon raisin... just cinnamon).
Egg batter:
5 eggs
1t vanilla
1/4c milk (or so)
Mix to blend and submerge each piece of bread for a few seconds before putting on a warm griddle. Flip when slightly browned and cook other side. Serve with fruit or powdered sugar or syrup.

Neiman Marcus Cookies

This one I have to give proper credit for... Phil found this recipe for me here and they're the most common chocolate chip cookies to go through the house.


Ingredients

1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips Directions 1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies

Cappuccino Chip and Double Chocolate Muffins

These two are our #1 and 2 sellers at the cafe on Sunday mornings. I thought I'd share my recipes for them.

Cappuccino Chip Muffins
(12 servings)

• 2 cups all purpose flour
• 1/2 cup sugar
• 2-1/2 teaspoons baking powder
• 2 teaspoons instant espresso coffee powder (or instant coffee)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup milk
  
• 1/2 cup butter -- melted and cooled
• 1 egg -- beaten
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips (milk or dark can be substituted here)
  

Grease up 12 regular size muffin cups (or 6 jumbo size). Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups. Fill most of the way for muffins with big tops! If you use dark chocolate chips, sprinkle some on top (milk chocolate will burn so be careful!)

Bake 15 to 20 minutes at 400 degrees F.


Double Chocolate Muffins
(12 servings)

2c flour
3/4c unsweetened cocoa powder
1 1/2c sugar
1/2t baking soda
2t baking powder
1/4t salt
1 1/4c milk
1 egg
2T canola oil
1t vanilla
1c chocolate chips

Preheat to 350 degrees. Grease muffin cups. Mix dry ingredients, mix wet in a separate bowl then combine to just mixed. Divide between 12 cups. Bake 20-25 minutes. DO NOT overbake these! They end up dry and flavorless.

Buttermilk Pancakes

Half this recipe is more then enough for us for a Saturday morning!
3 1/2c flour
1/4c granulated sugar
4t baking powder
1t baking soda
1/2t salt
2 eggs
4c buttermilk
1/3c canola oil
Mix all ingredients then pour onto medium hot greased griddle and cook until browned on bottom. Flip and cook until cooked through.

Tomato Soup

I never really had this that I remember growing up, but it did always seem comforting the thought of having this with grilled cheese, so the other night we made this version on our own and even the most critical in our family loved it!

1/2c chopped carrot
1/4c chopped celery
1T dehydrated onion (you can use fresh, but I didn't feel like crying involuntarily)
1 T olive oil
In medium saucepan, cook vegetables in olive oil for 5-8 minutes or until tender. Add:
1 28oz can of diced tomatoes, undrained
1 5.5 oz can of tomato juice
2t sugar
1/2t Italian seasoning
salt and peper to taste
Bring to a boil and simmer 10 minutes. Put half at a time in the blender and blend until smooth. You can add water to bring to desired consistency, but we liked it nice and thick. I can't believe I actually got Joshua to eat carrots!!

PB&J Muffins

Not the best picture I've ever taken, but these muffins are great!! You should try them at least once!

1 1/4 c all-purpose flour
1/2 c wheat flour
1/4 c granulated sugar
1/4 c packed brown sugar
1T Baking powder
1/2 t Salt
1 1/4 c fat-free milk
1/3 c creamy peanut butter
1/4 c egg substitute
2T melted butter
1t vanilla extract
1/4 jam or preserves

Preheat oven to 400.
Coat 12 muffin cups with cooking spray. Combine dry ingredients in one bowl. Combine wet in another. Blend wet and dry mixtures together just until moist. Spoon batter into muffin cups until each is half full. Put 1t of preserves into the center of each one. Divide remaining batter among the cups to cover jam. Bake for 20 minutes or so until they spring back when touched in the center. Cool for 5 minutes then remove from pan to wire rack.

I wish I had a picture to show you the yummy center... but I ate mine to fast!