Tuesday, January 26, 2010

Peanut Butter Cookies

So when it comes to peanut butter cookies I have tried a few recipes and in my experience so far I love the 1/2 cup recipe it's just delicious. I do have a few other recipes still to try though haha. I got this recipe from the lil recipe guide that comes with the kitchen aid mixer. I like all-natural peanut butter honestly and using some shortening and some margarine but that's just me. My peanut butter cookies never look beautiful for some reason :(
  • 1/2 cup Peanut Butter. I like all-natural jiff, it has less sugar?
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 + 1/4 cups all-purpose flour
Directions: (Typed by me from kitchen-aid book. Almost word for word) :)
  1. Place peanut butter and margarine in mixer bowl. Attach bowl and flat beater in mixer. Turn to high speed for one minute, or until mixture is smooth.Scrape bowl, add sugars, egg and vanilla. Beat on medium speed for one minute.
  2. Gradually add all remaining ingredients to sugar mixture and mix about one minute.
  3. Rolldough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with the fork in a criss-cross pattern to 1/4 inch thickness.
  4. Bake at 375% F for 10-12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.
Yields 36 Cookies
Per cookie: About 83 cal, 2 gpro,10 g carb,4 g fat, 6 mg chol, 81 mg sod. For those of you who care haha.

This was my last post to catch up on woot! I do have some green m&m's I plan on making cookies with though however as soon as I feel better :)

Chocolate Chip Cookie Dough + Yellow Cupcakes

I started off with this recipe and I liked the part for the chocolate chip cookie dough inside. I am not a fan of boxed cake mix though so I googled my own yellow cake mix and found one here. Thank you Joy of Baking your a goddess haha.

Chocolate Chip Cookie Dough.


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips
I took a picture of them but my baking pans already look crappy :(


  1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  3. Prepare yellow cake mix. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Then for the yellow cake... :)

  • 6 large egg yolks
  • 1 cup (240 ml) milk
  • 2 tsp (8 grams) pure vanilla extract
  • 3 cups (300 grams) sifted cake flour
  • 1 1/2 cups (300 grams) granulated white sugar
  • 1 tablespoon + 1 teaspoon (20 grams) baking powder
  • 3/4 teaspoon (5 grams) salt
  • 12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

Yellow Butter Cake:Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.

Reece's Cookies

I took my usual m&m cookie recipe and just substituted the m&m's for Reece's miniatures. I took an entire bag stored them in the freezer then chopped then up into smaller pieces these were delicious.

Reece's Cookies


  • 2 cups AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 2 cups Reece's miniatures (chopped)
  1. Preheat oven to 350 degrees F. In medium bowl mix flour, baking soda and salt.
  2. Beat together the melted butter, brown sugar and white sugar.
  3. Beat in egg then beat in yolk. Add vanilla.
  4. Gradually add flour mixture to the sugar mixture.
  5. Softly hand mix in M&M's
  6. Roll into balls place on greased cookie sheet slightly flatten and bake 10-15 minutes.