This past weekend I turned the Big 5-0 and if I wanted to have any cake I knew that I would have to make it myself. We spent all last week in Indianapolis with my brother and his family and during our stay there we had cake twice that my niece made.. simple easy cake that was delicious.
Tuesday, June 17, 2014
Wednesday, January 15, 2014
|A fuyu persimmon fruit (Photo credit: Wikipedia)|
Friday, February 22, 2013
I hadn't made peanut butter cookies for a long, long time.
It is probably a good thing, because I forgot how addicting they are.
Do you like your cookies soft or hard and crunchy?
I let mine bake longer, and also I let them sit on the cupboard overnight
so today they were hard and crunchy...
Good coffee dipping cookies.
That is if I drank coffee anymore.. Dipping cookies in tea is just not the same.
Peanut Butter Cookies
adapted from a small town cookbook that I have had for years~ St. Theresa's Treats
1 cup brown sugar
1 cup white sugar
1 1/4 cup butter
1 tsp vanilla
1 cup peanut butter ~ I used my Canadian Kraft Peanut Butter.
2 tsp baking soda
2 cups white flour
1 cup whole wheat flour
1/4 tsp salt
extra sugar to roll cookies
Preheat oven to 350 degrees
Mix flours, baking soda and salt together and set aside. In bowl, combine brown sugar, white sugar and butter. Mix well, add peanut butter and continue to mix. Mix in eggs. Once all these ingredients are mixed add vanilla and then dry ingredients. Once everything is mixed well, roll into balls. Roll balls in sugar and place on ungreased cookie sheet or use a baking mat on your cookie sheet. Bake for 10 minutes.
I baked mine for 14 minutes and they came out crunchy, 10 minutes would make them soft. Enjoy. I bet you can't eat just one.
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻
- Whole Wheat Peanut Butter Cup Cookies (foodiefriendsfridaydailydish.com)
- History of Peanut Butter Cookies and Why Peanut Butter Cookies Have Fork Marks (proflowers.com)
- Gluten-Free Peanut Butter Cookies | Babble (babble.com)
Saturday, December 8, 2012
I decided to have a cookie exchange this year and was going through my recipes for different cookies that I could make. I really wanted to make sand tarts but was very got frustrated trying to make them as the cookies didn't want to come out of the tart shells... so decided to make thumbprint cookies instead with the dough. These cookies taste like short bread cookies with jam... I had gotten some royal fig preserve from my Foodie Pen Pal and thought this was perfect for these cookies. The recipe I received from my cousin and I am not sure where she got it from.
Shortbread Thumbprint Cookies
1 cup margarine
2/3 cup sugar
2 1/2 cup flour
jam/jelly/preserve (I used Royal Fig Preserve)
Icing ( made of 1 tsp butter, 1 cup powdered sugar and enough milk to make icing runny)
Preheat oven to 350 degrees
Whip margarine and sugar together. Add eggs and beat until fluffy. Add flour slowly and beat until ingredients are mixed. Roll dough into 1 inch balls, place on cookie sheet. Press thumb in center of cookie. Add approximately 1 tsp of jam/jelly/preserves into thumbprint mark. Bake for 5 - 7 minutes. Cool cookies on baking rack. Once cookies are cooled, drizzle icing over them.
Links: Foodie Friends Friday