Moist and dense, these cookies are a perfect blend of peanut butter and chocolate. The base of the cookie is peanut butter and every bite is filled with peanut butter chips and chocolate chips. Make sure to let them rest at least ten minutes after coming out of the oven for the flavor to become full-bodied and the texture to set.INGREDIENTS- 1 1/4 cups flour- 3/4 teaspoon baking soda- 1/2 teaspoon baking powder- 1/4 teaspoon salt- 1/2 cup unsalted butter, softened- 1 cup chunky peanut butter- 3/4 cup sugar- 1/2 cup packed brown sugar- 1 large egg- 1 tablespoon milk-1 teaspoon vanilla- 1/3 cup peanut butter chips- 2/3 cup semi-sweet chocolate chipsDIRECTIONS1. Preheat oven to 350F. In your mixer, beat butter and peanut butter together until fluffy. Add both the sugars and beat until smooth. Add the egg and mix until combined, then add the milk and vanilla.2. Add all dry ingredients and beat thoroughly, then stir in the peanut butter and chocolate chips, until you have desired amounts.3. Drop in tablespoon sizes onto cookie sheets. (I prefer using silicone baking liners for all cookies). Gently press down with thumb. Bake for 8-10 minutes or until just starting to brown. DO NOT OVERBAKE. They will look underdone, but they're not. Let cool on sheets for a couple of minutes before transferring to a rack to cool completely.
Wanting something for breakfast? A snack? Or maybe even dessert? Lefse, is the perfect rainy weather food. Though there are only five ingredients, your mouth will come alive with the sensation that a bite of this divine food will bring you.INGREDIENTS- 8 cups riced Idaho potatoes (make sure to use Idaho)- 1/2 cup whipping cream- 1/2 cup butter- 1 tablespoon salt- 4 cups flourTopping- butter- sugarDIRECTIONS1. Peel potatoes and cook until able to stab through with fork, (overcooking will ruin texture). Drain thoroughly.
2. Rice potatoes, (if you don't have a ricer just mash them a little before sticking them in your mixer). At full speed mix potatoes, butter, cream and salt until there are no lumps left. Let stand in fridge until cold-- very, very important!!!3. Mix in flour and roll into balls about the size of a tennis ball or smaller. Keep balls of dough on a plate in your fridge, only taking one or two out at a time.4. Preheat your lefse grill to 500F. Roll out a ball of dough paper thin on your well-floured pastry cloth. transfer onto your lefse grill using your lefse turner, (very important to have). Make sure to watch carefully, as they cook quite rapidly and will be needing a turn before a minute is up!5. Repeat step 4 until all remaining balls of dough are used up.6. The last and final step: while lefse is still warm spread some butter on it and then sprinkle with sugar, (some people like to add some cinnamon). Roll up and eat this phenomenal creation until every last crumb has been consumed into your mouth!
Cinnamon, ginger and port bring a deeper complexity to these than you'll find in a typical molten cake. The soft cakey outer layer gives way to the thick, oozing inside at the first break of your fork. Rich and satisfying, cleverly baked in individual serving dishes to hold you back after you finish one cake-- these are definitely a favorite.INGREDIENTS- 4 oz. semi-sweet chocolate (better results with higher quality)- 1 stick butter- 1 tablespoon port- 1 teaspoon vanilla extract- 1 cup powdered sugar- 2 eggs- 1 egg yolk- 6 tablespoons flour- 1/4 teaspoon cinnamon- 1/4 teaspoon ground gingerDIRECTIONS1. Butter six 4oz. custard cups or souffle dishes, stroking upward on the sides of the dishes to encourage the upward rising of the cakes. Place them on a baking dish.* Note: Feel free to adjust the number of servings according to the size dishes you have available. Just be mindful of changing the bake time when you change the size.2. Microwave the chocolate and butter in a large microwaveable bowl on high for 1 minute or until the butter is melted. Whisk until the chocolate is completely melted. Stir in the port, vanilla and sugar until blended. Whisk in the eggs and yolk. Stir in the remaining ingredients. Spoon evenly into prepared dishes.3. Bake in your preheated 425F oven for 10-11 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute, then loosen the edges with a knife. Invert onto serving plates and sprinkler with sifted powdered sugar.4. Serve and enjoy!
This scone recipe, found and adapted from joyofbaking.com is truly one of the most delicious scone recipes I have tried. Can a scone be rich, dense, moist, and yet flaky and fluffy at the same time? I didn't think it was possible, until I made these. My opinion has been changed forever. These are scrumptious!
INGREDIENTS
- 1 3/4 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 stick butter, frozen
- 3/4 cup old fashioned rolled oats
- 1/2 cup+ dried cranberries
- zest of one orange
- 2/3 cup of buttermilk
Glaze
- 1 egg
- 1 tablespoon milk
DIRECTIONS
1. Preheat oven to 375F. In a large bowl mix the flour, sugar, salt, baking soda and baking powder. Grate in the frozen cube of butter, then stir to combine with flour mixture. Add the rolled oats, dried cranberries and orange zest. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.2. Transfer to a lightly floured surface and knead the dough into a smooth round. Pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut into 8 triangular pieces. Place the scones on a nonstick baking sheet. Glaze with egg wash.3. Bake for about 15 minutes (check at 10) or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.
A delightful fusion of chocolate, coconut, coffee and bourbon make this cake a rich and satisfying dessert that will please the taste buds of any craving. If you don't have a lot of time, this is the perfect cake to be baked a day ahead, and then assembled and frosted the next.
INGREDIENTS
- cocoa powder for dusting
- 2 1/2 cups all-purpose flour - 1 teaspoon baking powder - 5 ounces unsweetened chocolate - 2 sticks of unsalted butter- 1 1/4 cups strong coffee - pinch of salt - 2 cups granulated sugar - 4 tablespooons bourbon - 2 eggs- 2 teaspoons vanilla extract- 2 cups sweetened dried coconutFor the Filling
- 1 cup evaporated milk- 1/2 cup packed brown sugar- 1 stick of unsalted butter- 3 ounces semisweet chocolate- 3 egg yolks- 1 teaspoon vanilla extract- 1/2 chopped pecans- 1 cup miniature marshmallows
For the Topping
- 2 cups heavy whipping cream- 1 1/2 teaspoons vanilla extract- 1/3 cup powdered sugar- toasted coconutDIRECTIONS
1. Preheat oven to 350F, (our cakes ended up cooking a little unevenly, so next time we will try 325F). Grease two 9-inch cake pans and dust with cocoa. Combine flour and baking powder in a bowl. In a saucepan over low heat, melt the chocolate, butter, coffee, salt and sugar, stirring occasionally until the mixture is smooth and the sugar has dissolved. Stir in the bourbon. Pour the chocolate mixture into a mixing bowl and cool slightly. On medium speed, beat in the eggs and vanilla. Decrease speed and beat in the flour. Stir in the coconut. Pour into the prepared pans and bake for 20-25 minutes, until a toothpick comes out of center with a few crumbs; do not overbake, (will make slicing cakes near impossible)! Place on wired racks until completely cool, then remove from pans.2. For the filling, combine the evaporated milk, sugar, butter, chocolate, egg yolks and vanilla in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the chocolate is melted and smooth and the batter is thick enough to coat the back of a wooden spoon, (do not boil). Remove from heat and stir in the nuts and marshmallows, stirring until melted. Refrigerate until thick enough to spread, stirring occasionally to prevent a skin from forming.3. To assemble the cake, slice both cake layers in half horizontally with a serrated knife, making four layers. Spread each of the bottom cake layers with the chocolate nut filling and cover each bottom half with its respective top layer.4. In your mixer beat the cream, vanilla and powdered sugar, until firm peaks form Place one filled cake layer on your serving plate and spread with whipped cream. Top with the second filled cake layer and coat the top and sides with the remaining cream. Swirl cream in desired pattern and pat on toasted coconut to the sides of the cake.
5. Immediately cut a piece and indulge to your heart's content!
