Chocolate, Cookies, Kid Friendly, Peanut Butter

Peanut Butter Chocolate Chip Cookies

pb choc chip cookies 3

I love a good cookie.

And after working so hard for over a month to avoid carbs, well…. it was time for a cookie!

I have to be honest. I’d prefer a plain chocolate chip cookie most days but for some reason, I wanted to try something different.

I was thinking bar cookies would be my best bet, but when I came across this recipe I decided to try it instead.

Of course I doubled it because I think it’s crazy to make a batch of cookies so small that they’re gone within hours. I’d really prefer they hang around for awhile.

These cookies are delicious! They are so chewy on the inside with just the right amount of crunch on the outside.

Now, to get back to the low carbs…

After I have one more cookie.

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Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 2 cups brown sugar
  • 2 cups peanut butter (I used creamy but you could use crunchy as well)
  • 4 large eggs
  • 2 Tbsp vanilla
  • 5 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 pkg Ghiradelli milk chocolate chips

Directions:

  1. Preheat oven to 350 F
  2. Cream butter and sugars.
  3. Add eggs and vanilla and beat til fluffy.
  4. Add flour, soda and salt and mix until all ingredients are combined.
  5. Stir in chocolate chips.
  6. Drop on ungreased cookie sheet with cookie scoop, flatten a bit with your hand, bake approximately 13 minutes or until the edges become golden brown.

This makes 8 dz. Can half the batch for 4 dz cookies.

http://www.becauseican.me

recipe found on and adapted from The Baking Chocolatess .

Much love,

Teauna

Bar Cookies, Cookies, dessert

Sugar Cookie Bars

sugar cookie bars

I can remember the first time I made these sugar cookie bars and posted them on my old blog.

I’m a huge fan of sugar cookies, but I keep my recipe to myself. It’s one I just don’t share. Maybe someday I will.

Doubtful.

I prefer my sugar cookies to be soft, chewy, and flavorful without the chalky flavor that some sugar cookies have.

But… I’ll admit… if I’m not in the mood to spend a good amount of time in the kitchen but want cookies, sugar cookies just aren’t my choice. They make a mess, some recipes require chilling time, and they require being frosted.

Just being real. You’d never know that frosting cookies isn’t my most favorite thing to do.

So now when you’re in the mood for a delicious sugar cookie, you can make these in a flash and they’re delish!

and….. you’re welcome.

Sugar Cookie Bars

Ingredients:

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 5 cups flour
  • 1 tsp salt
  • 1/2 tsp soda

Directions:

  1. Preheat oven to 375 degrees. Grease cookie sheet.
  2. Cream butter and sugar until fluffy.
  3. Add eggs and vanilla.
  4. In a medium bowl combine flour, salt and soda and gradually add to creamed mixture.
  5. Press dough into cookie sheet with greased hands. (spray your hands with cooking spray and press dough into pan)
  6. Bake for 10-15 minutes. 15 minutes was perfect for me! They will be a beautiful golden brown around the edges when done.
  7. Remove from oven and cool completely before Frosting.
Frosting Ingredient:
  • 1 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 2-4 Tbsp milk

Directions:

  1. Cream butter and sugar.
  2. Add vanilla and just enough milk until desired consistency is reached.
  3. Frost cookie bars.
  4. DON’T FORGET SPRINKLES!

http://www.becauseican.me

Much Love,

Teauna

Breakfast, Donuts, Yeast Breads

Wannabe Famous Donuts

wannabe famous donuts.jpg

First… the important question… donuts or doughnuts? I use both and spellcheck says they’re both okay? Which way do you spell it?

Anyway.

Several Years ago I made these donuts at a ranch I was living on at the time.

One of the sweetest little girls there asked me if I was famous.  She thought I should be because these donuts are THAT GOOD!

I posted the recipe on my blog (which no longer exists).

I then posted them on Pinterest and the response was true madness!  It was AMAZING! That post received nearly 600k views! I received comments from so many sweet readers that tried them and loved them! They really are good!

I wanted to make sure and get them here on my new blog so that my readers can enjoy this great recipe.

These donuts are a great recipe for any occasion.

They are light and fluffy and they taste like Krispy Kreme donuts, but better.

As with any yeast breads, you MUST have patience! So… if you are a person that needs to learn patience…here’s your sign. I know! I know! Sometimes it isn’t so easy, but in order for your donuts to have a light and airy texture, they must be given adequate rising time. If not, they’ll be tough and chewy. Like pucks. Ew.

So. Patience it is. Right?!

Ahhh!  I’m dying right now and my mouth is seriously watering for these amazing donuts! I love them glazed, but you can easily roll them in sugar while they’re warm or even cinnamon sugar. Yummmm.

I promise, you will not be disappointed in these donuts.

Maybe one day this recipe will make me famous. Who doesn’t wannabe famous?  I wannabe famous.

Wannabe Famous Donuts

Ingredients:

  • 2 Tbsp active dry yeast
  • 1/4 cup warm water
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying

for the glaze:

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 TBSP hot water or as needed

Directions:

  1. Sprinkle the yeast over the warm water and let stand for 5 minutes or until it gets all foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.  Mix for a few minutes at low speed, or stir with a wooden spoon.  Beat in remaining flour 1/2 cup at a time until the dough no longer sticks to the bowl.  Knead for about 5 minutes or until smooth and elastic.  Place the dough into a greased bowl and cover.  Set in a warm place to rise until double.  Dough is ready if you poke it and the indentation remains.
  3. Turn the dough out onto a floured surface and gently roll out to 1/2 inch thickness.  Cut with a floured doughnut cutter.  Let doughnuts sit out to rise again until doubled.  Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat.  Stir in powdered sugar and vanilla until smooth.  Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F.  Slide doughnuts into the hot oil using a wide spatula.  Turn doughnuts over as they rise to the surface.  Fry doughnuts on each side until golden brown.  Remove from hot oil to drain on a wire rack.  Dip doughnuts into the glaze while still hot and set onto wire racks to drain off excess.  Keep a cookie sheet or tray under racks for easier clean-up.

*When I’m running short on time or glaze… I will put sugar in a large bowl and dip some of the donuts in the sugar while they’re still hot.  You can also add cinnamon to the sugar and dip them in that.  I have also rolled out the dough and cut it into squares and fried the squares.  Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars.  The options are endless!  Don’t forget to let the kids help you with the donut holes!  They love them! 🙂

http://www.becauseican.me

Much love,

Teauna