Peanut Butter Cookies, Healthi-fied.

Back in July, I went to NYC to visit a friend. It had been about 8 years since I had last been there and in a few short days, I quickly fell in love with the city.

The thing that had always kinda bugged me about NYC previously was the overstimulation. Everywhere you look there are people, cars, bikes, shops, pigeons, hot dog stands. It's so alive and in the past I unfairly held that against it. Back then, I didn't know how to quieten the outside world within my own head, so I would find myself drowning in the everything else-ness that NYC was.

But, 8 years later, I'm a much different person. I can easily silence the noise around me and enjoy things at my own pace, instead of allowing the bustling city to force its hustle upon me.

It was incredible. Central Park! The Ballet! The Bus rides! The Subway rides! The East River Greenway for running! The Brooklyn Bridge! Brooklyn! The Whitney (my first real Edward Hopper painting experience!!!)! The tree-lined streets! The people! The Clearance FLOOR (oh my god an entire floor!!)  at Anthropologie! I have a serious, serious crush on NYC right now. Granted, in general... I'm pretty city-crazy right now. NYC isn't my only city crush.. I'm still reeling from a San Francisco courtship earlier this year and just last weekend Chicago spun me around like a top. So, I'm definitely not a one-city loving woman.

My favorite times in NYC were spent just wandering around. Seeing the storefronts and the homes. Changing course at the drop of a hat, to avoid a no-walk crossing sign. Sitting on numerous park benches in Central Park, and various other parks, to watch the people buzzing by.

When I left to come home, I felt a sense of jealousy. How fair is it that some people get to live and work in that city??? I was merely a visitor, living out of a too small suitcase. Damn you New Yorkers and your fabulous city!

Oh well, the good news is that it's an easy city to get to for visiting (easier than San Francisco, that's for sure) and until then, I can try to be inspired by things that I experienced there. Like vegan baked goods!

For lunch one day I ate at Angelica Kitchen. I had a delicious salad, but what really stuck with me was some of their baked goods! I can't really remember what all that was ordered, but it was all really tasty. I do remember the homemade vegan fig newton!! Yum!!! And there was also some sort of deliciously homey tasting oatmeal cookie and a maple tofu whip!

These peanut butter cookies came out of an attempt to try and find a way to make a simple, healthy, vegan sweet snack. And... they didn't turn out perfect (not quite up to Angelica's standards), but they were damn tasty and I had no problem eating them. A base to build upon and perfect, if you will.

Healthy-ish Peanut Butter Cookies

Adapted from a flourless peanut butter cookie recipe like this one.

Again, this isn't going to be an actual recipe (because I havent perfected it yet), but more of an instruction of what I did.

I started with a flourless peanut butter cookie recipe and instead of egg, I used flax meal with a little bit of water. And instead of sugar, I used date pieces. Originally, I wanted to puree my dates into a paste and incorporate into the dough to sweeten it, but I had the date pieces that were hard and cut up. You know what I'm talking about?? Anyway, they wouldn't pulverize in the food processor, so I just threw them in whole. Thinking of them kind of like a chocolate chip, except a stud of sweetness in the salty peanut butter.

I completely forgot to add any kind of leavener. So, next time, I'll definitely add some baking powder or soda or both.

Overall, these tasted like baked, kinda sweet, intensely flavored peanut butter. A bit crumbly, but satisfying in a weird way.

TWD: Peanut Butter Crisscrosses

Well, I guess that's it, folks. Summer is officially over. Labor Day is behind us, college football has started and there are no more long holiday weekends until Thanksgiving. Every year I find myself saying... where did the summer go? But this year.. while it did go fast... June and July somehow seem like eons ago.

Usually, I'm ready for summer to get the hell out of town. I mean... summers in Tennessee can be brutal. And this year was no exception... days after days of 90+ degree weather, some 100+ degree days. It was a sweat-fest out there. And I'm always looking forward to the cool, brisk days of fall with their bright blue skies and low humidity. (and football!!).

The only bad thing about fall? The clothes. I hate wearing jeans (because I can't find any that fit my body well) and I hate wearing closed toe shoes. Blah. Sure, I love looking at fall catalogs with their plaids and flannels and their tweeds and boots. But, unfortunately... it's not a look that I can very succesfully pull off. Oh well. Maybe this will be the year I find the one. The one pair of jeans that I can fall in love with. Fingers crossed.

I'm really looking forward to this fall, though. I've got lots of things planned:

Sept 24-26: Heading down to Auburn for the South Carolina vs. Auburn football game with friends
October 2: Stumpjump 50k
October 22-23: Bourbon Chase Relay
Nov 6-8: Chicago trip

Speaking of the Auburn/South Carolina football game... I made these peanut butter cookies and froze almost all the dough, to save for tailgating!

I can clearly remember the first time I ever made peanut butter cookies. You see... peanut butter cookies weren't really a standby in my house growing up. We had mostly chocolate chip cookies (in bar form), magic cookie bars, and grandma cookies (aka no bake cookies). I can't recall my mom ever making peanut butter cookies.

But one day when I was probably 13/14 I pulled down a little camel colored cookbook from the shelf and flipped through it. It was called something like... "recipes from the back of labels, jars, and cans." or something like that. I found a peanut butter cookie recipe and got to work.

The resulting cookies were crumbly and peanut buttery. They weren't chewy or moist, but they were full of peanut flavor and required a huge glass of milk to swallow. I made those cookies a few more times and now that I think about it, I need to copy that recipe from the book the next time I'm over at my parents house.

Since then, my favorite peanut butter cookie recipe is the one that is flourless. YUM. But, I'm an equal opportunity peanut butter cookie lover... I recently tried one of the Baked Peanut Butter Cookies and they were delicious!!! It seems just like chocolate chip cookies, there's no decisive peanut butter cookie recipe.. they're all good.

And these are good, too! Although, I do think I baked them a little long. With all the butter in the recipe, they stay pretty light in color and I kept expecting them to darken up a bit, so they got a little overcooked. But they were still pretty damn tasty. With all the other peanut butter cookie recipes out there, I'm not sure I'll be making these again... but it was fun to try a new recipe. And I'm sure once I pull these bad boys out in a couple of weeks and bake up a whole batch for some South Carolina Tailgating, I'll be shoveling them into my mouth and swallowing them down with loads of beer and thinking... DAMN these are some good cookies.

So, with that... bring on the fall! Bring on the weather, the changing leaves, the football, the tailgating and yes... the jeans. Ugh.

Peanut Butter Crisscrosses
Recipe by Dorie Greenspan
From her book: Baking from my Home to Yours
Chosen for Tuesdays with Dorie by: Jasmine of Jasmine Cuisine

These cookies were easy to make. No weird ingredients, no chill time before baking. Just whip up a batch and bake them off.

I did add vanilla (because I'm a vanilla whore and add it to everything) and I left out the peanuts. A good simple, classic peanut butter cookie recipe. The flavor of peanut butter could be a bit more intense for my liking, but still a yummy recipe.

Of course, I never could get my crisscrosses to do right on the cookies. Ugh.

Find the recipe here, scroll down for the english recipe.

Milk Chocolate Chip Peanut Butter Cookies

*tap tap* Is this thing on, y'all?

Pardon me for my absence from the baking/blogging world. It's not you, it's me, I assure you.

I could ramble on and on with excuses that range from a very high workload to traveling a lot in the last few months to some serious writers block I've had lately. I've just been busy, overall. But, honestly, that's not the main reason I haven't been blogging 'round these parts much. Truthfully dear readers, I've started to cross over into the dark side...

It started innocently enough... I've been lollygagging around and hap-heartedly going about trying to lose the 20 extra pounds that I carry around on my belly for the last 2 years or so. I'd lose a few pounds from other parts of my body, but those stubborn pounds around my midsection would not budge. I'd tried everything... low carb, low cal, vegetarian, strength training, ab exercises, extra cardio (because apparently my body is completely oblivious to the fact that I run a shit-ton every week). And trust me... I know a thing or two about how to lose weight. Nutrition and exercise isn't a new thing to me.

Finally, I decided that I'd had enough and it was time to try something else. I amped up the vegetarianism... cutting out meat, but also cutting out most grains and loading up on fresh fruit and veggies. And then I started taking Hot Yoga classes everyday that I was in town. And I'll be damned if that wasn't the right combination for me. Slowly, the belly fat started shrinking. My body fat percentage started to decrease and instead of being miserable that I couldn't eat any sweets or pizza, I felt great. I didn't even want sweets or pizza. It was easy.

Aside from the physical aspects, I've come to realize that this way of eating is helping me break my food addiction. Finally, I'm not sitting around while I'm eating lunch, thinking about what I'm going to eat for dinner. I'm starting to feel like for once, I'm in control of my appetite, instead of my appetite being in control of me. It is wonderfully liberating.

Now, what does this mean? What happens when a girl who has a baking blog drastically changes her lifestyle and starts eliminating things like baked goods from her diet? Does she turn it into some kind of healthy lifestyle food blog? Does she blog about raw food or vegan goodies? Does she give up the blog?

To be completely honest, I have no idea what it means at this point. I love blogging and writing, so I cant imagine giving it up entirely. And there will still be plenty of occassions where I bake goodies (non vegan, I dont anticipate really getting into vegan baking) for other people to enjoy and I'd love to still have an outlet to share those. At this point, I'm in the middle of a 30 day vegan challenge (that also includes no alcohol or sugar). And once that's over, I anticipate that I'll occasionally eat cheese, butter, sugar, etc.. I just won't be consuming as much of it as I once did (hopefully).

All I know is that for now... things are going to be a little different around here. I'm not sure exactly what's going to happen, but I'm pretty sure I'll be around this little blog world and hopefully more frequently, since I've finally 'fessed up about what's going on.

I can't ever imagine giving up blogging in it's entirety.  It's really fun and fulfilling for me to carve out a little piece of myself into the world wide web. Hell, I've even met some great people through blogging that have become good friends in real life. Two of which, I made these cookies for.

After the Rocket City Marathon in December

(from left to right: Me, Melanie, and Matt)

I met Matt and Melanie through my other blog, Twenty Six Point Two. We started out as being running acquaintances, then into running partners, and now into friends! Even with as much running in Nashville as I do, it's still hard sometimes to meet other runners.

They both had birthdays back in May, and so I decided to whip them up a little something special to celebrate. It didn't take me long to figure out what to make them, either. When I think runners and baked goods for some reason I alway think peanut butter. But, aside from runners, who doesn't love peanut butter? Especially when there's some chocolate thrown in there, too? It didn't hurt that this was a recipe that I'd been wanting to make for a long time...

So, stick with me, South in Your Mouth might go through some changes in the next little bit... And, I'm not sure what's in store, but we can find out together. (I will tell you that I have a back-log of old recipes to get to, so there will still be plenty of yummy desserts to feature soon).

Peanut Butter Cookies with Milk Chocolate Chunks

Recipe from: “Baked” by Matt Lewis and Renato Poliafito

I hate to admit to you, that I didn't actually taste these cookies, at all. However they were a dream to make. They come together easily and don't require any weird ingredients or methodology. Do take note, though, that they do require some fridge time before they're baked off.

Once baked they come out perfectly round, with a not-to-thin, not-to-thick consistency. I can only imagine that they taste as good as they look.

Ingredients:

1 3/4 cups all-purpose flour

2 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup dark brown sugar, firmly packed
2 large eggs
1 tsp vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Directions:
Sift the flour, baking soda, and salt into a medium bowl and set aside.


In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least three hours. (I kept mine chilled overnight).

Preheat the oven to 375℉. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets, at least two inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

Remove the pan from the oven and cool on a wire rack for 5 minutes. Serve warm or use a spatula to transfer the individual cookies to the rack to cool completely.

Store the cookies in an airtight container for up to 3 days.

Yield: 24 cookies.

Golden Peanut Butter Bars

As an adult... my love for peanut butter has grown. It's more than just a love... it's actually turned into something like an addiction. In the past I've always enjoyed peanut butter flavored things... or things with peanut butter and chocolate. But, I'd never been one to really enjoy peanut butter on it's on.

Until now. I sometimes find myself sitting on the couch with a spoon and the jar of peanut butter in my hand. After mindlessly shoveling 800 calories worth of peanut butter into my mouth... I realize... ummm... I don't remember going into the kitchen and getting the jar of peanut butter. But that's what peanut butter does to me, now. It's so salty and creamy and it just puts me into this trance-like state. It's dangerous. But, it's damn good.

I've had this recipe for awhile now. But, I've been choosing to eat the peanut butter in it's purest state to feed my addiction. I didn't want to compromise it's goodness by putting into a recipe with other inferior ingredients. But... I needed something to take to a pot luck with a bunch of runners and I knew that they would likely share my love of peanut butter, too.

The thing that drew me to this specific recipe... (besides the peanut butter) is the fact that it has sweetened condensed milk. I mean, let's be honest here, friends: have you ever made something that has sweetened condensed milk in it that has turned out bad? I think not. Sweetened Condensed Milk is the savior of all things baked. It can turn anything into delicious-ness.

Ever cracked open a can of Sweetened Condensed Milk and ate the whole thing by dipping graham crackers into it... and then eventually you run out of graham crackers and just go for it with your finger? Oh. No? Well, me either... but I've heard of other people doing that.

This is a good recipe. It's chewy and peanut buttery and delicious. I hate to say it, but... I actually think it would be made better with some chocolate chips sprinkled underneath the crumb topping (or... wait for it... white chocolate chips. Yum!). There is just something about baked peanut butter and sweetened condensed milk that screams out for melty chocolatey goodness.

Golden Peanut Butter Bars
recipe from Jif

This recipe is super easy and quick. The only change I made to the recipe is that I used all white whole wheat flour. This made for a more nutty (almost bitter) flavor in the aftertaste and next time I think I'd use one cup of white whole wheat flour and one cup of regular flour. I Also skipped the peanuts (just because I didn't have any).

Ingredients:
2 cups of AP flour
3/4 cup firmly packed light brown sugar
1 egg, beaten
1/2 cup cold butter, cut into small pieces
1 cup chopped peanuts
1 (14 oz) can of sweetened condensed milk
1/2 cup creamy peanut butter
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. Combine flour, brown sugar and egg; cut in butter until crumbly. Stir in peanuts. Reserving 2 cups of crumb mixture for the topping, press remaining mixture on bottom of 13x9 inch pan. Bake 15 minutes or until lightly browned.

In large bowl, with mixer, beat sweetened condensed milk with peanut butter and vanilla. Spread over the prepared crust; top with reserved crumb mixture.

Bake 25 minutes longer or until lightly browned. Cool. Cut into bars. Store leftovers covered at room temperature.

Peanut Butter-scotch White Chocolate Blondies

Two years ago today, I started this blog. So it's my blogiversary, or my blogirthday? Whatev. All I know is that it's been a fun couple of years. I've gone outside of my comfort zone (thanks mostly due to the baking group, Tuesdays with Dorie) and stretched my baking expertise greatly.

If I've learned anything in these two years, it's that baking isn't easy. I still can't make a white or butter cake that I'm happy with. I haven't mastered the art of cake decorating or making pretty fluted edges on my pie crusts. But all that aside, it's something that I really, really enjoy. I love putting my apron on and getting my bowls and scale out and spending some time in my kitchen.

The biggest challenge for me, is getting rid of my baked goods. If I worked in a huge office or had a large network of neighbors or friends around, I'd probably wind up baking every day. I love it so much, but I always find myself saying... I can't bake those brownies! I don't need the extra calories and even though I do it a lot, it pains me to have to throw away 3/4 of a recipe after I've made it. (You should see my freezer, it's stocked with baked goodies that I felt too guilty to throw away, but will probably never pull out and eat).

Anyway... to celebrate my the start of year #3, I decided to follow my current cravings. Lately, I have not been able to get enough of two things: peanut butter and butterscotch. Both alone and together. A few weeks ago, I had a peanut butter and butterscotch milkshake at the local dairy dip here in town. Holy crap it was a spiritual experience, I tell you. Peanut Butter and Butterscotch are a match made in heaven.

So, I tinkered around with a recipe from betty crocker and came up with a different version. It's dang tasty. And, I have a feeling that this peanut butter and butterscotch obsession is just going to snowball from here...

Thanks for reading my blog for the last couple of years!

Peanut Butter-Scotch White Chocolate Blondies

These are rich and sweet. Like Mega sweet. (Which is why I adore them). The peanut butter gives the bars a more a sandy texture than your regular blondies, but I honestly didn't get enough peanut butter flavor, so I'd encourage the use of some peanut butter chips in the batter, to amp that up.

2/3 cup packed brown sugar
2 tbsp melted butter
1/4 cup peanut butter
1/2 tsp vanilla
1 egg
3/4 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup butterscotch chips
1/2 cup white chocolate chips

Heat oven to 350 degrees. Grease an 8x8 square pan.

Beat sugar, butter, peanut butter, vanilla and egg together in a bowl with a hand mixer until well blended. Stir in flour, baking powder, baking soda, and salt. Add chips and stir to combine it all together.

Press/spread into the prepared pan and cook for about 18-23 minutes. Until the edges are starting to pull away from the pan and the mixture seems set. Cool on a rack and cut into bars when cooled.

Yields: 9-12 bars (depending on how big you make 'em) :)

White Chocolate Peanut Butter Thingys

Yes, those are miniature shamrocks. Yes, this is another leftover recipe from my St. Patrick's Day shindig (and yes, after this post, there will still be yet one more St. Patrick's Day recipe, but after that one, you'll be spared again till next year).

I'm a huge fan of what some people might call... white trashy appetizers. Bring on the Ruffles and french onion dip from a metal can, give me a tray full of little smokies wrapped in bacon and baked in brown sugar, and whatever you do, please don't forgot the sausage balls. Can I get an Amen?

Seriously, though... some things can be both dead simple and wicked tasty. And this is one of those things. They are crunchy and sweet and salty. They are portable and can be made ahead of time and everyone loves them. I have to admit... for this party, I bought Whole Wheat Ritz (for shame!) and you couldn't even tell. Next time you're having a party or going to a pot luck, whip up a batch of these babies. I promise everyone will love them.

White Chocolate Peanut Butter Thingys. (Feel free to make up your own name).

Beware: Crack has nothing on these puppies. They are super sweet, super crunchy, and super addictive. If you're really pressed for time, you could always use pre-made peanut butter sandwiches and dip them into the melted almond bark, but once you make them completely from scratch, you'll never go back to the pre-packaged peanut butter and crackers again.

Ingredients

Butter Crackers (like ritz)
Peanut Butter
White Almond Bark

Melt your almond bark according to package directions and lay out a piece of wax paper. Prepare the peanut butter cracker sandwiches and dunk and coat them in the melted almond bark. Place on wax paper to harden.

Crunchy Milk Chocolate- Peanut Butter Layer Cake

You know what really irks me? When a recipe is poorly written.

Sure, I sit down with a recipe and read through it at least once (sometimes multiple times) before I actually end up making it, but you trust that a recipe is going to be written in the most practical and helpful manner possible.

Maybe Dorie Greenspan has spoiled me (her recipes are almost always clearly explained and written in the most logical and efficient order), but I find myself in the middle of a recipe saying to myself... ugh! Why didn't you tell me to do that earlier???

This was one of those recipes. As far as the final product goes? Milk Chocolate? Peanut Butter? Rice Krispies? What's not to love? This cake is delicious and if made in an efficient way, wouldn't take you TOO long.

I have had this recipe printed out from Food & Wine for a long time now, but there were so many parts involved... I just kept putting it aside for a "special occasion." Finally, I decided that my family's Christmas Dinner was special enough and finally tackled this cake.

It's a chocolate cake with a layer in the center made of peanut butter, egg whites and rice krispies that give the cake an interesting chewy crunch. If you're looking for something yummy, unprententious, and different... this is the cake for you.

If you want to follow the recipe as I did, check it out: Nancy Olson's Crunchy Milk Chocolate- Peanut Butter Layer Cake, but for my own sanity, I've written it the way I'll prepare it in the future.
Crunchy Milk Chocolate- Peanut Butter Layer Cake
adapted from Nancy Olson and Food & Wine
Serves 16

I halved the recipe (as I only needed it to feed 6 people) and made the cake in a 9 inch round cake pan. I then split that layer in half to make a round layer cake. But, I've written the full recipe below.

I also subbed pecans for almonds and omitted the peanuts in the filling (just because of what I had on hand). I'm also including the ingredients and directions for the guinness syrup that I soaked the layers in before assembling to make sure the cake was super moist.

I'm sure that if you're a dark chocolate lover, that this cake would be just as delicious with dark chocolate instead of milk. Incidently, I did use dark cocoa for the cake.

Ingredients
CAKE
2 cups plus 2 tbsps sugar
1 3/4 cups all purpose flour
3/4 cup plus 2 tbsp unsweetened cocoa powder
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1 1/2 tsps salt
2 large eggs
1 cup milk
1 tbsp pure vanilla extract
3/4 cup plus 2 tbsp boiling water

FILLING
1/3 cup sliced almonds
1/2 cup confectioners's sugar
2 large egg whites
1 tbsp granulated sugar
1/2 cup salted roasted peanuts, coarsely chopped
1 cup creamy peanut butter
2 tbsp unsalted butter, softened
3 oz milk chocolate, chopped
1 cup rice krispies

SYRUP
1/2 cup Guinness (or you can use coffee or even water)
1/2 cup Sugar

GANACHE
1 1/4 pounds milk chocolate, chopped
1 3/4 cups plus 2 tbsps heavy cream, warmed

Directions

1. Make the Filling: Preheat the oven to 325.Trace a 9x13 inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In a food processor, pulse the almonds with the confectioners' sugar until they're finely ground (or beat the hell out of them with a rolling pin in a ziploc bag if you dont have a food processor). In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. (see pic at end of post for what mine looked like at this stage). Sprinkle the chopped peanuts on top. Bake for 20 minutes, until lightly browned, let cool. (Once out of oven, preheat oven to 350 for cake layer).

2. Make the Cake: Put the water on to boil. Butter and flour a 9x13 inch cake pan. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda, and salt. In a medium bowl, whisk the eggs, milk, oil and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in boiling water. Pour the batter (it will be thin) into the prepared pan (hopefully your meringue layer is done now...)Crank up the oven temperature to 350 and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.

3. Continue with the Filling: In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in the rice krispies. Spread the mixture all over the cooled meringue rectangle and put into the freezer to let cool completely.

4. Start the Guinness Syrup: On the stove add the guinness and the sugar and bring to a simmer till it thickens to a syrup consistency.

5. Make the Ganache: In a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the warmed cream until smooth. Remove from heat and refrigerate for 1 hour, whisking occasionally until thick enough to spread.

6. Once Cake is cooled: Invert the cake onto a work surface and working carefully, slice the cake horizontally.

7. Assemble the cake: Place the bottom cake layer cut side up on a large board. Brush that layer with half of the Guinness Syrup. Then spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the parchment paper. Spread one half of the remaining ganache over the filling. Next brush the other cut side of the cake with the rest of the guinness syrup (you might not use all of it, just make sure the cake is moistened). Top the filling with the remaining cake, cut side down. Refrigerate till firm, at least one hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the the top and sides of the cake and refrigerate to set. Cut and Serve.

MAKE AHEAD: This cake can be refrigerated for up to 4 days.

Meringue filling before being baked.

Peanut Butter Cookies

My life these past couple of weeks has been crazy. And it's mainly because of work. We are working our asses off trying to get some things wrapped up before Bossman (my dad is my boss for those of you who don't know) goes on his 15 day Mediterranean cruise. We're all stressed and snappy and that makes for a work environment where the tension is almost paralyzing.

I don't get stressed out easily. I try to keep my eye on the "big picture" in life and I apply the philosophy of "overall impact" to all those potential stressful moments in life. For instance... I find myself always asking myself... "is this even going to matter in 6 months? 1 year? etc?" If not... then it's not worth getting worked up over. It works... Well... most of the time, it works.

Even if I'm telling myself I'm not stressed... my body does things that shows me that I am and reminds that I need to just chillax. All week, I've wanted to sleep in, I'm generally fatigued and quiet, my neck and shoulders are in knots and my appetite is non-existent for real food... but raging for sweets and junk food.

Last week, I came home one night and all I could think about was peanut butter. And then I thought about trying a new peanut butter cookie recipe. But I wavered, because I didn't want to wind up standing in the kitchen all night. My couch was calling me... and when the couch calls... I answer.

So, I pulled out a recipe that I had made awhile back... it's so easy with so few ingredients. There's no butter or flour in the recipe and the cookies come out perfect. Crunchy, crumbly, and yet soft all at the same time. I threw in some chocolate chips (why not?) and in about 15 minutes flat, I had delicious peanut butter cookies that made me feel...

...a lot better. I'm sure there are better peanut butter cookie recipes out there... but for the ease and simplicity of this recipe... it's hard to beat.

Flourless Peanut Butter Cookies

TWD: Chunky Peanut Butter & Oatmeal Chocolate Chipsters

I realize that I've gone on and on about how much I love the combination of chocolate and peanut butter. It's the ultimate in sweet and salty. So, I expected to LOVE these cookies chosen by Stefany of Proceed with Caution for this week's Tuesdays with Dorie. Unfortunately, I did not love these cookies.

First complaint: Not enough peanut butter. When you name a recipe and the first words in the recipe are PEANUT BUTTER, I expect to be able to taste peanut butter when I bite into the dish. Could I taste peanut butter? Nope. I mean, why add the freaking peanut butter if you can't taste it? It's not like it's a health food or something...

Second complaint: Too much other shit thrown into the cookie recipe, like cinnamon and nutmeg. Now, if you know me (and I think you do by now), you know that I don't like nutmeg, so of course I eliminated that ingredient (thank god), but against my better judgement, I did throw in the cinnamon. I mean, I love cinnamon! I thought it sounded a bit odd to go with chocolate chips and peanut butter, but whatever I didn't want to rebel too much. But, I should have gone with my first instinct. I mean, these cookies are like cinnamon chocolate cookies. That's all you can taste, cinnamon and chocolate. It actually made me wish that I had subbed raisins for chocolate chips (shocking, I know)! I mean... the cinnamon is so powerful in this recipe and I think it's probably one of the main reasons that you can't taste the peanut butter.

So, yeah, these cookies are edible and everything and the texture is great... but I'm just not a fan of cinnamon with chocolate and peanut butter. Now, if you love cinnamon and chocolate, give these cookies or try, or sub raisins for the chocolate chips. But, if you're looking for a delicious peanut buttery, chocolate chip and oatmeal cookie try these, they're delicious (but I'd still add more peanut butter to that recipe, too).

Peanut Butter Chocolate Chip Oatmeal Bars

Something random happened to me this week… in anticipation of the new season premiere of Project Runway (one of my favorite shows), I decided to bake something. It happened rather suddenly, so I didn’t have a lot of time to plan (otherwise I would have gone to the craft store, bought some cute cookie cutters in fashion shapes and made and decorated sugar cookies!)… so, I just opted for a quick and easy bar recipe.

I think, I have decided to make this a kind of regular thing, so… I need to start thinking about the premiere of Mad Men in 10 (long) days and figure out what perfect thing to bake for it’s new season. Maybe cigarette shaped sugar cookies? Ha ha. I kid, I kid. Seriously though, that would be fitting. Hmmmm…

Back to Project Runway… these cookies are pretty much the antithesis of Project Runway. They are easy, homey and hardy.

I think I would have liked them better if I had taken them out of the oven a little quicker. Usually, I undercook my bars. This time around, I slightly overcooked them. The oats definitely lend a chewy, interesting texture to the bars… but, I’m beginning to think that maybe I don’t care for peanut butter in bar cookies. It makes them a little sandy for my tastes. I like gooey bars, not sandy ones.

Peanut Butter Chocolate Chip Oatmeal Bars Recipe

Monster Cookies

Imagine this... a cookie with all your favorite things...

Chocolate Chips
M & Ms
Reese Pieces
Oatmeal
Peanut Butter

I know what you're thinking... Favorites overload, right?? But, amazingly... it's not! Somehow, these cookies with way too much stuff in them are well balanced and delicious. The peanut butter is mild, the oatmeal isn't too heavy. It works in a harmonious blend to create a super yummy, easy cookie.

And there's no flour (although, I'm sure the calories that would be in the flour, are just lurking in the peanut butter or the m & m's or whatever). So, this is a yummy cookie recipe. One that I will definitely make again.

Monster Cookies (I quartered this recipe, and it still made about 12 HUGE cookies, so keep that in mind).

Peanut Butter Chocolate Pudding Dessert

I'm going on record to officially call it a rut. That's right... I'm in a baking/sweet making rut. Maybe I'm getting pickier? But, I just can't seem to make anything mindblowingly tasty lately. What's the deal?

Sure, I've made some delicious bar cookies... but, as far as pies and cakes and regular cookies go... I'm consistently striking out. And that sucks. Like really, really sucks, ya know?

This dessert was supposed to be mindblowingly good. But, it missed the mark. I mean, sure... it's tasty.... but, it's not quite there. You know what I mean? Like, it's on the cusp of being excellent... I served this as the anti-fruit dessert this weekend. (My brother Mike doesn't like anything fruit for dessert) and alongside the white goo infested blueberry pie it was good. But, it wasn't great. It was creamy, and peanut buttery.... but, it was too much like a pudding for me. I needed some contrast. I think that a layer of oreo cookies between the peanut butter layer and the chocolate layer would have been delicious. I love it when crunchy things get soggy. (Weird, I know).

Hopefully, I'll get my mojo back soon.


Peanut Butter Chocolate Dessert.

Brownie Peanut Butter Cups

Ohhhhh... Jennifer . I don't know you. But somehow... somehow, you manage to read my mind. Somehow you manage to post the most delicious looking chocolatey, peanut buttery, pecan-filled, hazelnut laced recipes and for that, I thank you. I also hope that you find imitation to be a form of flattery instead of a nuisance, since I tend to make the recipes you've blogged about and then immediately put them on my blog, as well.

Digressing... I know that I've gone on ad nauseum about how much I love chocolate and peanut butter together. So, I won't go into the fact that it's a veritable divine partnership of flavors. No, I'm just going to say that if you, too, like Chocolate and Peanut Butter together... then you should try this recipe.

Peanut Butter Banana Chocolate Chip Muffins

I’m kind of a routine eater. I eat essentially the same thing for breakfast every morning, I eat at the same 4-5 restaurants for lunch and eat the same thing at each restaurant. It’s not that I’m not adventurous when it comes to eating… because, I can be. It’s that I’m generally too lazy to try new things. I mean… the old stand-by is stable and for sure. I don’t want to have to read a menu or think up something new to have for breakfast.

Eventually, though… I get bored. It takes a long time to happen, but it does. Such is the case of the bananas that had been sitting on my kitchen counter for a week or so. My favorite way to eat bananas is in cereal. So, when I’m not eating much cereal… I’m not eating many bananas. I only like bananas when they are bright yellow, still a little green at the stem and devoid of any black or brown spots. At the onset of even one brown fleck, the banana is essentially dead to me and must be used up in a recipe.

Which is why I was looking for a new banana recipe...for whatever reason I have become a peanut butter fanatic in recent months, so I was really feeling like I wanted to try some sort of peanut butter and banana combination. And… with bananas and peanut butter… why not throw some chocolate chips and pecans in there, right??

Yum. These were delicious.. but you know…I might add more peanut butter and more chocolate chips next time.

I made half a batch and got 10 muffins.

Peanut Butter Banana Chocolate Chip Muffins

Also… so.. I really need to figure out how to manipulate my camera to blur the background more and focus in on the actual baked good. I also need to learn how to notice shadows when I’m taking pictures instead of later when I’m looking at them on the computer. Hopefully the issue is my skills and not my camera, cause I really don't want to have to buy a new camera.

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting

My family never celebrates anything on the correct date. Like, seriously, my immediate family is allergic to pre-set schedules. I don't even think my parents own a calendar. It kind of drives me crazy in a way, but I'm used to it by this point. Their constant spontaneity has turned me into a little bit of an OVERplanner.

It's refreshing in a way. To know that they live life by their seat of the pants. A lot of people are too scared to do that (me). A lot of people like to know when they aren't going to be in town in advance so they can pre-plan the previous weeks in preparation for the trip(me).

Anyway... long story short. My family celebrated Easter one weekend after Easter. Ham, deviled eggs, the whole bit. Strangely missing were easter baskets, but whatever. I'm 28, I'm not going to complain about that. Too much.

So, family get togethers are awesome for me, because I get to make a full-size recipe of something decadent. I searched through my recipe folder and came across this recipe. It was noted as being from Bon Appetit originally. But, I'm sure I got this recipe from someone else's blog. Unfortunately, I didn't put that blog link on the recipe (like I usually do).

I really enjoyed making this cake. I made it in about 3 different stages in about 3 different days and I eagerly anticipated the final day... putting all the delicious components together. But, I think I had overloaded on all the individual components to the point where the final product wasn't as awesome as I had expected it to be. It was delicious, don't get me wrong. But, not quite as delicious as I thought it was going to be.

A few notes on the cake: It's supposed to be a 3 layer cake, but I only have two cake pans, so I made it a two layer cake. For whatever reason, I didn't split the filling recipe in half though, which is why my filling is SO thick. But, it was good that it was thick, because it wasn't too rich at all. My cakes seriously feel in the centers, as you can tell by the cake. I probably should have ran my knife along the edges as soon as I pulled it from the oven and I probably should have leveled the layers out with a serrated knife. Life and Learn.

Anyway, this cake is really good (the peanut butter cake is very light in peanut flavor, I think I would add more peanut butter next time, but it's so moist!) and though it seems kind of daunting, it's totally not.

Chocolate Peanut Butter Cake with Cream Cheese and Butterfinger Frosting

Begin preparing the cake one day before.

Filling:
2 1/4 cups heavy whipping cream
1/2 cup packed brown sugar
12 oz bittersweet or semi-sweet chocolate, finely chopped (I used semi sweet chips)
1/2 cup old-fashioned (natural) chunky peanut butter (I used smooth JIF)

Cake:
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
10 tbsps unsalted butter, room temperature
1/2 cup old fashioned (natural) chunky peanut butter
1 pound brown sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk

Frosting:
1 1/2 8 oz packages of cream cheese, room temperature (basically 12 oz of cream cheese)
2 cups powdered sugar, divided
6 tbps unsalted butter, room temperature
1 tsp vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar (this took me a LONG time, I dont think I had the heat up enough to start). Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350 degrees F. Butter three 9 inch diameter cake pans with 1 1/2 inch high sides. Line bottoms with Parchment paper (I then buttered the parchment paper, too). Sift first 4 ingredients in a medium bowl. Set aside. Using an electric mixer, beat butter and peanut butter until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted in center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks, peel off parchment paper. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about one hour.

Place one cake layer, bottom side up, on a 9 inch round tart pan bottom. Spread half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing). Press candy onto top and sides of cake.

Makes 12 servings
Bon Appetit

Peanut Butter- Chocolate Chip Oatmeal Cookies

There are two types of people in this world. Those who love Martha Stewart and those who don't. I happily fall into the first category. I love Martha Stewart. I love that she highlights that women can still be independent and successful (and single!) but also be very domestic as well. It's not one way or the other. You can be a career-minded woman while also having a completely straight and beautifully folded linen closet and also throw together a dinner party at the last minute. It is possible. And that's the woman I strive to be. Independent, successful, and also a whiz at home.

That being said, I peruse Martha's website quite often and came across this recipe. Now, what's not to love about cookies that have peanut butter, chocolate chips, and Oatmeal in the title?!?!

These cookies were absolutely delicious! They are definitely in my favorites category. They are sweet and chewy and so satisfying. Although, they really aren't that peanut buttery. But, it doesn't matter. They are delicious!

Notes on the recipe: I didnt use natural peanut butter and instead of adding peanuts, I added reese pieces. Yum.

Now... if only I could figure out a menu for my family st. patricks day dinner this weekend. Hmmm.... Maybe I should consult Martha...

Chocolate Peanut Butter Cup Cookies

416 people can't be wrong. Right? 416 rave reviews of a cookie recipe can only mean one thing: EXCELLENT COOKIE. When I saw these cookies on Anna's site Cookie Madness and I read the reviews of them on allrecipes.com I couldnt help but want to make them immediately. I actually went out that night and bought reese pieces so that I could make these cookies.

I took the suggestions of the reviewers on allrecipes.com and used half shortening/half butter and I also used half light brown sugar and half dark brown sugar.

The cookies turned out good. But, they weren't like WOW these cookies are amazing (which was how most of the reviews were written). I felt like these cookies fell kind of flat. It's like, they weren't chocolatey enough and they certainly weren't peanut buttery enough.

Recipe

White Chocolate Covered Peanut Butter Sandwiches

White Chocolate and Peanut Butter aren't two flavors I'd ever think of putting together. I happen to love white chocolate and I love peanut butter, but sometimes love for two separate things doesn't translate to love for combining them into one thing. Take for example... Chocolate and Blueberries. I love chocolate. I love blueberries. Chocolate covered blueberries?? Yuck. That sounds disgusting.

My aunt Loretta brought a mess load of these little suckers to our family christmas dinner. I think it was her, it was either her or her daughter Susan, either way... it came from their family. I picked one up and bit into it, expecting it to be a white chocolate covered oreo.

Much to my delight, it wasn't. It was actually two crackers with peanut butter on the inside. Brilliant! I ate wayyy too many of these at Christmas, but decided to give them a whirl at home.

Super easy. I actually only made 3 last night. I melted just one square of the White Almond Bark and it was enough to cover 3 really well (with just a little left over). A nice mini snack. Delicious.

White Chocolate Covered Peanut Butter Sandwiches

White Almond Bark

Peanut Butter

Ritz Crackers

Assemble Peanut Butter Sandwiches with the crackers. Microwave the almond bark as directed on package. Dip and coat the sandwiches with the white chocolate. Lay out on a piece of parchment paper or wax paper to dry.

Peanut Butter Cookies

I run. Not just for exercise or for the stress relief, but just because I really enjoy it. I haven’t always been a runner though. I’ve only been running for about 2 years It’s gone from being something that I just wanted to see if I could do… to something that I have to do.

Ever since I started kicking my mileage up to train for marathons, I notice that I crave salt so much. I contribute that to the fact that I always sweat buckets when I run, and I’m depleting my electrolytes and salt reserves when I run (who know if the salt part is really true, but it sounds good, doesn’t it?).

Previous to these random and serious salt cravings, I never really thought much about peanut butter cookies. They were never sweet enough for me. I preferred sweeter, chocolatey desserts. Not anymore. Now, I'll get these urgent and random salty, sweet cravings. I rummage around in my kitchen, I eat some popcorn (with extra salt added to it), then I immediately eat some hershey kisses. Salty and then sweet. In that order.

A couple of months ago, I made flourless peanut butter cookies Flourless Peanut Butter Cookies . I don’t even really like peanut butter cookies that much. But those cookies were so deliciously sweet and salty, that I have been craving them ever since. I keep opening my freezer hoping to see one that I forgot about, but alas, they’re all gone and have been for awhile now.

Since I started this blog, I hate baking the same recipe twice. Mainly because I feel like I can’t really blog about something more than once. It’s too boring. So, even though I’ve been wanting to make those cookies again, I’ve refrained.

So, this weekend, I really wanted those salty-sweet cookies, and I decided to make these cookies instead. Smitten Kitchen Peanut Butter Cookies

I chose to use half shortening instead of butter (and actually now that I type this, I think I actually forgot to add the water that you are supposed to add when you substitute shortening for butter in a recipe, ooops) and I didn’t use chopped peanuts. I used chocolate chips and m&ms.

These were really good cookies. But, honestly…. I still prefer the flourless ones. They did satisfy my salty sweet craving, though. At least for a time.

Flourless Peanut Butter Cookies

Some things just taste better with something else. For instance, peanut butter tastes better with chocolate and caramel tastes better with chocolate, where pecans taste better with caramel, and potatoes taste better with butter, bagels taste better with cream cheese...

Okay, you know where I'm going with this... some things work better in a package deal rather than solo. And it's not that you dont like those things singularly, it's just that you like them better with their complimentary other half.

This is what I think about when I see peanut butter cookies. What can I add to make them even better? In this case, I added chopped up hershey milk chocolate bars and reese pieces (finally done with those!).

These cookies are good. Very rich, but good. They are super peanutty (obviously), and so next time, if I don't reese's pieces to use up, I'll likely add a bunch of chocolate chips to cut the rich, saltiness of the peanut butter.

Great cookies though and so simple. Who knew that you could make peanut butter cookies with flour or butter (well, without butter, I can understand.. but without flour, too!) Amazing!

I found the recipe here.