If there is anyone who is a peanut butter fan, it is me. I have been guilty of eating whole jars by my lonesome. I am team crunchy all the way, except when it comes to baking. Then JIF creamy is my go-to.
This recipe is a combination of two of my brothers favorite recipes. Both of the recipes come from Sally’s Baking Addiction.
Inside Out Chocolate Chip Cookies: https://sallysbakingaddiction.com/inside-out-chocolate-chip-cookies/
No-Bake Chocolate Peanut Butter Bars: https://sallysbakingaddiction.com/no-bake-reeses-peanut-butter-bars/
Either recipe followed to the T is delicious, but if you love Reese’s this combination is fantabulous!
Chocolate Peanut Butter Cup Cookies
Time: 4 hours Chill time: 3 hours Servings: 24 cookies
Peanut Butter Core:
- 1/4 cup salted butter melted
- 1/2 cup crushed graham crackers (about 4 sheets)
- 1/2 cup powdered sugar
- generous 3/8 cup creamy peanut butter
Chocolate Cookie Dough
- 1/2 cup salted butter melted
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 cup and 2 T of natural cocoa powder (unsweetened)
- 1 teaspoon baking soda
- 2 tablespoons milk
- Peanut Butter Core: Combine finely crushed graham crackers with powdered sugar. A few pulses in a food processor speeds up the process. Then add melted butter. Stir to combine.
- In a microwave, melt the peanut butter till runny in 30 second sections, stirring in between. Once melted, mixed into graham cracker mixture.
- Roll or scoop mixture into 2 t-1T sized balls. Place on a cookie sheet and into freezer to chill for 3 hours.
- Chocolate Cookie Dough: Beat butter in a mixer for a minute until creamy. Then add white and brown sugar. Beat until light and fluffy. This might take a bit. Be patient.
- Add egg and vanilla. Scrape down sides. Mix well.
- In another bowl combine flour, baking soda, and cocoa powder. Add flour mixture into mixer on a slow speed about 1/3 cup at a time. Mix well. Cover with cling wrap and chill in the fridge for 3 hours.
- Remove cookie dough from freezer and let warm up for 10 min. While dough is warming up preheat oven to 350. Grab your peanut butter balls from the freezer and get rolling.
- Take about 1 1/2 T of dough and flatten in your palm. Place a peanut butter ball in the middle of the dough and roll the dough around the peanut butter until you can not see any peanut butter peaking through. If you can see peanut butter before going into the oven, there will not be any peanut butter in your cookie after the oven.
- Place between 6-10 cookies on a parchment lined baking sheet, depending on the size of your cookies. Bake for 10 minutes. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before letting them finish cooling on a rack.
These cookies are great for back up cookies since they freeze well. Simply assemble the uncooked cookies and freeze. When you want some deliciousness simply remove from the freezer while the oven is warming up and bake as normal.
One of my absolute favorite parts of summer is grilled food. There is something about eating char that is amazing. Hotdogs, chicken, veggies, and even fruit. Grilling makes everything better. Eating burned marshmallows is my favorite part of a smore.
With summer coming to a close, vegetables are in a abundance in the stores and gardens. My mom and I recently discovered the magic of grilled zucchini and summer squash. It is one of the best ways to eat it, goes perfect with any barbecue and is quick and simple to serve up.
To start slice your squash into slices and drizzle with olive oil, crushed garlic, and season with salt and pepper. Then let it marinade for an hour or two to enhance the flavor.
Once the grill is warmed up, lay on the grill and grill for 6 minutes on each side or until desired char level is achieved.
Plate up and enjoy this delicious side!
Grilled Zucchini and Summer Squash
Time: 1 hr and 30 minutes
- 2-3 small squash of your liking
- 3 T olive oil
- 1 clove of garlic
- Salt and pepper
- Slice squash length ways in 1/4 inch thickness. Drizzle with oil.
- Add crushed garlic and salt and pepper on the squash and mix. Let marinade for 1-2 hrs to create a better flavor.
- Place on a hot grill in a single layer on high. Flip squash after 6 minutes or after it achieves desired char.
- Serve hot or cold.
Oreos are one of the classics. When you think cookies Oreos come to mind right after the classic chocolate chip. Ever since I saw a recipe for homemade Oreos on Sally’s Baking Addiction (http://www.sallysbakingaddiction.com), I had to try her recipe.
I did not follow her recipe to a ‘t’ since I did not have any natural unsweetened cocoa powder on hand. I subbed it with dutch-processed cocoa powder and added a teaspoon of lemon juice to add the acidity need to work the baking soda that dutch-processed cocoa powder lacks. The lemon juice did not add a lemon flavor and allowed for the baking soda create a rise.
The cookies tasted exactly like Oreos. However, I think I may have overcompensated for the lack of acidity and added to much lemon juice as my cookies came out more chewy than crisp. Personally, I think chewy Oreos are pretty good. That is why you need that glass of cold milk, right? 🙂
I rolled pretty small balls, about 1 1/2 teaspoon sized balls. The cookies expanded to about 1-3/4 inch finished cookies. I ended up with 41 cookies.
I did not try Sally’s frosting recipe since I did not have shortening on hand at the time. However, I tried just putting some marshmallow fluff between two cookies and it was pretty good. I am also a cookie fan over the creme, so it was not the end of the world to me. 😉
Homemade Oreo Cookies
Adapted from Sally’s Baking Addiction https://sallysbakingaddiction.com/2013/12/17/homemade-oreos/
Makes: 41 cookies
Time: 1 hour, including 30 minutes for chilling
- 1 1/4 c All-purpose Flour
- 1/2 c Dutch-processed Cocoa Powder
- 1 t Baking Soda
- 1/8 t Salt
- 1/2 c Unsalted Butter, softened
- 3/4 c Granulated Sugar
- 1/4 c Packed Brown Sugar
- 1 t Lemon Juice
- 1 Large Egg
- 1 t Vanilla Extract
- Mix flour, cocoa, baking powder, and salt together in a bowl. Set aside.
- In a mixer with a paddle, beat butter on high speed until creamy, 1 minute. Switch to medium speed and mix in granulated and brown sugar until combined. Scrape down sides. Mix in egg, lemon juice and vanilla extract. Scrape down sides.
- Pour flour mixture into mixer with the mixer off. On a low speed mix until a dough forms. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Roll dough into small balls, about 1 1/2 teaspoons in size. Place 13 balls per sheet. Pressed down balls slightly with two fingers to flatten.
- Bake for 7-9 minutes. Cool on baking sheet for 5 minutes before moving to a wire rack to finish cooling.
If you ask anyone who knows me, they will tell you I am obsessed with cinnamon. Cinnamon oatmeal, cinnamon ice cream, cinnamon graham crackers, cinnamon cereal. If it has cinnamon, I am a fan.
A couple of years ago, I found this recipe for homemade cinnamon bread on The Pioneer Woman’s website. It is by far my favorite cinnamon bread recipe I have I tried. It has just the right amount of cinnamon to bread ratio. Not overpoweringly cinnamony or soggy or too bready. The roll is stays relatively tight with no crazy empty air holes. I have not tried it with raisins, so I am not sure if adding raisins would change the texture or amount of air in the bread.
Look at those amazing swirls! My family loves it as toast or just eaten plain, but I have a couple of friends who make french toast with it. which is probably pretty sweet. 🙂
I let my bread rise in a sunny spot in my house and it doubled in size in about an hour, so keep an eye on your rising. Also, make sure you keep your roll tight and pinch the seam until the seam almost disappears or you will end up with a large air bubble at the top of your loaf.
Last tip, check your bread half way through the cooking time to make sure the top is not burning and tent with tin foil to keep the gorgeous golden crust.
Homemade Cinnamon Bread
Time: 5 hours Bake: 40 minutes Serves: 1 loaf
- 1 c Milk
- 6 T Butter
- 2-1/2 t Active Dry Yeast
- 2 Eggs
- 1/3 c Sugar
- 3-1/2 c All-purpose Flour
- 1 t Salt
- 2 T Butter, melted
- 1/3 c Sugar
- 2 T Cinnamon
- Egg and Milk, whisked for brushing
- Melt butter with milk on medium hear till very warm, but not boiling, Cool till warm to touch. Sprinkle yeast in yeast and gently stir. Set aside for 10 minutes.
- In an electric mixer with a paddle, mix sugar and eggs. Pour in milk/butter/yeast mixture and stir to combine.
- Combine flour and salt in a separate bowl before adding half of the mixture into the mixer and beat on medium speed until combined. Add second half and beat until combined.
- Switch to a dough hook and beat the dough on medium speed for 10 minutes. If is overly sticky add 1/4 c flour and beat for an additional 5 minutes.
- Heat a metal or glass mixing bowl until warm. Drizzle with oil and roll dough ball in until coated. Cover bowl with plastic wrap and let rise in a warm place for at least 2 hours.
- Turn out dough. Roll into a rectangle with the width being the length of loaf pan you are using, and about 18-24 inches long. Smear with the melted butter. Mix sugar and cinnamon together and sprinkle evenly over the dough.
- Starting at the far end, roll dough towards you, keeping the roll tight and neat, Pinch seam to seal. Place in a butter greased loaf pan, seam down. Cover with plastic wrap and let rise for 2 hours.
- Preheat over to 350 F
- Mix an egg with milk and brush over the top of the loaf. Bake for 40 minutes on the middle or lower rack. Tent with tin foil after 20 minutes if browning too quickly.
- Remove from pan and let cool on a rack.