Peanut Butter Cookies - Soft Recipe

Oh My!  These look like Lou Hall's Peanut Butter Cookies...from back in the day when school lunches were awesome.
Soft Peanut Butter Cookies
(adapted from Epicurious)

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup smooth peanut butter (natural/unsweetened)
• 1 cup firmly packed dark brown sugar
• 1  large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup peanut butter chips

1. Preheat the oven to 350 and grease some cookie trays.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. In a mixer's bowl cream together the butter, sugar, peanut butter, and egg until well combined then add the vanilla extract
4. With a wooden spoon or the mixer on a low setting mix the flour mixture in with the peanut butter mixture in three additions until just combined.
5. Roll out 1.5 tbsp balls of cookie dough and gently flatten with a fork.
6. Bake for ten minutes, rotating the cookie sheets after five minutes. Let cool on the tray until firm enough to move to a cooling rack.

How is awesome is this? Parmesan or Cinnamon Bites

Take a Texas size Rhodes roll that has been thawed.

Roll it out in a four inch rope.

Cut in four sections.

I got tired of this method.

so I simplified even more.

Take your roll, and cut horizontally and vertically.

You have four pieces.

You will need:

as well as:

Once your bites are all cut,

place on a large greased baking sheet.

Let rise until double in size.

Like this . . .

Bring some water to boil in a large pot.

Prepare a Baking sheet with a clean towel and Paper towels on top.

Like this:

Heat your oven to 375 Degrees.

Plop about 10 bites into that boiling water.

Toss gently so that all sides are shocked with the water.

You will boil for about 45 seconds.

Remove from water with a slotted spoon.

Let drain on paper towels.

Don’t worry if a few of them shrivel up funny.

They will recover nicely in the oven!

Remove them carefully from the paper towels.

Place on greased baking sheet.

Bake at 375 degrees for about 15 minutes.

Let them bake until they are a nice golden color.

like this . . .

Roll in Parmesan and sprinkle with garlic and Kosher Salt.

 Oh yum!

or do this:

Use that Cinnamon and Sugar mixture.

and this:

You’ll be too busy eating and dipping to watch the big game!

PRETZEL BITES

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well. 

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!

 

I found the above on Pinterest.com and it is from Get off your butt and bake.

Snickerdoodle Cupcakes -

Cakes:

1 ½ cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

½ cup melted butter, cooled

1 ¼ cup sugar

2 eggs

1 teaspoon vanilla

¼ teaspoon almond extract

¾ cup whole milk*

¼ cup cinnamon sugar

Cinnamon Vanilla Buttercream:

1 stick butter softened

3 cups powdered sugar

½ teaspoon vanilla

1 teaspoon cinnamon

3 Tablespoons milk

Directions:

1.     Preheat oven to 350 degrees.

2.    Sift together flour, baking powder, salt and cinnamon.

3.    In a separate bowl, beat sugar and cooled butter until light and fluffy.  Then add eggs, vanilla, almond extract and milk. Mix until well blended. 

4.    Combine dry and wet ingredients and mix until smooth. 

5.    Spoon into cupcake liners and bake for 18-25 minutes, or until a toothpick comes out clean. 

6.   When the cupcakes come out of the oven, brush the tops with butter and then roll them in cinnamon sugar. 

7.    Buttercream:  Beat butter until light and fluffy.  Add 2-3 cups powdered sugar (taste along the way) and beat for 4-5 minutes.  Add vanilla and cinnamon.  Add milk to loosen.

8.   Top cupcakes with buttercream when cooled.  

*I didn’t have whole milk, so I just used ¾ cup 1% and melted a little extra butter.  

Easy Peanut Butter Cookies

1 cup peanut butter, 1/2 cup white sugar, 1/2 cup brown sugar, 1 egg. (You can use 1 cup white sugar, but I wanted the mix.) Mix well and place in fridge for 15 minutes so they are easier to work with. Grease a cookie sheet with Pam. (I used a stone cookie pan...works FABULOUSLY.) Roll into a half dollar sized ball and make criss cross pattern with a fork. 350 for 15 minutes and viola!!! It can't get easier than this.

Pink Panties - Pinterest.com

Pink Panties ! Ingredients A TUB OF COOL WHIP A BOTTLE OF YOUR FAVIROTE VODKA 1 CAN OF FROZEN PINK LEMONADE ICE A BLENDER CUPS ---Hmm this does sound good.  Gotta try it.  But, WOW...a bottle of Vodka?

Old Fashioned Potato Candy using Different Recipe - Simpler

My Aunts in Alabama used to make this candy back in the day and it was oh, so good.  Be careful, I recall that they often used to much of the mashed potatoes and made a mess. 
The ingredients for this are simple ones, my favorite kind! Peanut butter, confectioner’s sugar, and a potato.

You can add a teaspoon of vanilla if you like, but you don’t have to. Y’all know I like things as simple as possible.

You can also leave the peanut butter out and just roll it into balls.  But, oh the PB makes it so so good.

Peel and slice your potato and cover it with water. bring to a boil and cook until tender.

Drain your potato water and place the cooked potato in a mixing bowl.

Beat it up real good.

Add about half of your confectioner’s sugar and mix it up well again.

Until you have a pulpy, liquidy, mess.

Dump in the rest of your sugar.

Sure you can add it “gradually” if you have all day but it’s just as good to dump it all in there and get on with making some candy.

After that second mixing, you’ll have yourself a good stiff dough, like the consistency of cookie dough, only maybe a wee bit stiffer.

You may need to add a little more sugar, depending on the size of your potato, to get this stiff consistency.

Place a big old sheet of waxed paper on your countertop.

Put some confectioner’s sugar on that to keep your dough from sticking.

Dump your blob of dough on that. You’ll have to scrape down the sides a bit to get it all.

Dust the top with some more sugar.  Not a dusting but a hefty sprinkling.

Roll that out until it is about a quarter of an inch.

~

Smear some peanut butter on that.

I have no idea how much peanut butter you’ll need so just go with your gut here.

Now roll that up log style, like you’re rolling up cinnamon rolls.

until you have this.

Now since we have the waxed paper already out there anyway, roll your log up in your waxed paper.

To make life easier, I cut my roll in half.

Then they will both fit in a gallon zipper bag. Place this in the fridge until thoroughly chilled.

When ready to serve, remove waxed paper and slice into inch slices.

Makes about forty pieces of candy.

Old Fashioned Potato Candy

Ingredients

• 1 small potato
• 2 pounds confectioner's sugar
• peanut butter

Instructions

1. Peel and slice potato. In small sauce pot, cover potato slices with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in remaining sugar, scraping down sides as needed.
2. Line a countertop with a sheet of waxed paper dusted with confectioner's sugar. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. Roll out to a thickness of about 1/4 of an inch (don't go getting a ruler here, just eyeball it. This isn't rocket science). Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.
3. When ready to serve remove waxed paper an slice into 1/4 inch slices. Store leftovers in the refrigerator.

Potato Candy

Ingredients

• 2 tablespoons mashed cooked potatoes
• 1 tablespoon butter
• 1 teaspoon milk
• 1/2 cup confectioners' sugar
• 1 cup peanut butter

Directions

1. Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
2. Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

Old Timey Popcorn Balls with Molasses

Ingredients

• 2 quarts popped popcorn
• 1/2 cup molasses
• 1/2 cup sugar
• 1/3 cup water
• 1 tablespoon vinegar
• 1 tablespoon butter or margarine
• 1/4 teaspoon baking soda

Directions

1. Place popcorn in a large bowl and set aside. In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture reaches 235 degrees F on a candy thermometer (soft-ball stage). Add baking soda and stir well. Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.

Fried Goat Cheese - Oh How I Love thee

These h’ors d’oeuvres are really easy to throw together on the fly. Basically, you take slices of goat cheese, dip them in beaten egg, then coat them in seasoned panko breadcrumbs, then fry in a little olive oil until crispy.
The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.

The best part? Because goat cheese is more of a dry, crumbly cheese, it won’t melt and ooze all over as it cooks. (Granted, it’s in and out of the pan in a flash…)
You could also serve it as more of a main dish (say, for brunch), over a salad with some good garlic bread and a glass of red wine.

Chocolate Covered Peanut Butter Balls

• 1 cup sifted powdered sugar
• 1/2 cup creamy peanut butter

• 3 tablespoons butter or 3 tablespoons margarine , softened
•  1 lb dipping chocolate or 1 lb confectioner's coating
• Chopped pecans ,if desired

Directions:

1. Stir together powdered sugar, peanut butter and butter until well mixed.
2. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
3. Let balls stand for 20 minutes until dry.
4. Melt the dipping chocolate or confectioners' coating.
5. Drop balls one at a time in melted chocolate.
6. Using a fork, remove from the chocolate, letting excess chocolate drip off.ce
7. Place back on the waxed paper.  Let stand till dry.

White Chocolate Martini

 

Marshmallow sundae topping

peppermint candies, crushed

Ice

1/4 cup vanilla vodka

1 tablespoon peppermint schnapps

1/4 cup white chocolate liqueur

Save $$$ on your favorite brands

• 1 Dip the rim of a martini glass in marshmallow topping then crushed peppermint candies. Drizzle some marshmallow topping on inside of glass; place glass in freezer.
• 2 In a shaker with ice, add vodka, schnapps, and the liqueur. Shake until mixed; pour into prepared glass. Sprinkle with crushed peppermint.

Coconut Cake with a Different Twist

 

 

INGREDIENTS

Vegetable oil, for misting the pan

Flour, for dusting the pan

1 package (18.25 oz) plain white cake mix (my favorite is Duncan Hines)

1 cup milk

1/2 cup cream of coconut, plus more cream of coconut for brushing the baked layers 

3 large eggs

Frosting:

2 cups sour cream

1 3/4 cups sugar

1 container (8 oz) frozen whipped topping, thawed (Cool Whip)

3 1/2 to 4 cups sweetened flaked coconut

Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended. Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place to pans on that rack and one in the center of the rack above.

Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first. 

While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.

Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up. While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.

To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.

This cake can be stored in the refrigerator for up to one week.

 

Okay, I have to make this for Matt and Holly's birthday.  They both love coconut cake.  And, this recipe sounds just awesome.  Of course, this was found on Pinterest.com.

Rolls

The ingredients you will need:

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hotWe are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

 mixture, they Make sure your milk mixture is just warm, not boiling and add the yeast mixture!will melt.

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise

When your dough is close to raising completely, butter 2 cookie sheets and set them aside

Let the dough raise until it has doubled in size.

Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.

If you would like to add the thankful notes, now is the time!

Place one thankful note lengthwise on the triangle of dough.

Make sure you spread plenty of butter when using these notes, It will prevent them from sticking!

Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second

Orange Creamsicle Cookies

Orange Creamsicle Cookies

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container

Butterfinger Chunk Cookies

Can we have too much butterfinger stuff?  I think not.  This is from Recipegirl.com found on Pinterest.com.  Loving my butterfinger recipes.

Yield: 24 cookies

Prep Time: 20 min + chill time

Cook Time: 12 min

Both the buttery and chocolate parts of the candy bar melt into these cookies...

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups, plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups crushed Butterfingers (about 3 regular-sized bars)

Directions:

1. Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
2. Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded Tablespoon of dough for each cookie (I use a small cookie scooper), drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)