Yummy for your Tummy

[*Credit to All Recipes]

Current Mood: - Confused
Current Music: When You Love Someone - Bryan Adams

I don’t really like peanut butter, but I love peanut butter cookies.. Weird huh? I’ve done these last week.. Based on the reviews, I made some adjustment..

Ingredients

1 cup unsalted butter
1 cup crunchy peanut butter [I added 1/4 cup more]
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour [I added 1/4 cup more]
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Method

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
4. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. [Make sure you wet the fork with water first to keep it from sticking to the cookie dough.. Fork sticking to the dough, it won’t be pretty I tell you]
5. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake. [I bake in 350 F / 176 C for about 9 minutes]

The cookies were very good.. Even my mom who don’t like pb loves them..
Thanks Shirley for the recipe!
I’m off to fetch my sister from school.. Toodles~

[*Credit to All Recipes]

Current Mood: - Tired
Current Music: It Ends Tonight - All American Reject

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons white sugar [I added 1 more tablespoon]
2 teaspoons ground cinnamon [I added 1 more teaspoon]

Method

1. Preheat oven to 400 degrees F (200 degrees C)
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. [I didn’t use a mixer.. I mix it by hand]
3. Blend in the flour, cream of tartar, soda and salt. [Do not overmix!]
4. Shape dough by rounded spoonfuls into balls.
5. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
6. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. [I baked for the cookies for EXACTLY 8 minutes.. even though the cookies doesn’t look ready at all.. I just let it cool on the cookie sheet]

I always wanted to try out this recipe cos I just loved the name of this cookie .. It’s really easy to do and it’s delicious.. If you want to try it, make sure that you bake it for 8 minutes, no more/less than that.. This way, the cookies will be crispy on the outside & chewy on the inside.. mmm.. yummy.. .. My mom brought the cookies for her students, and they loved it.. And my sister who also loved it, said that it the cookies smell like honey star (the cornflake)… hmmm..

Well, anyway.. thank you Beth!

[*Credit to All Recipes]

Current Mood: - Indescribable
Current Music: Suddenly I See - KT Tunstall

I’ve finally found the perfect recipe for chewy chocolate chip cookies! *grins* Before this, anytime I wanted to bake choc. chip cookies I used another recipe [also from All Recipes].. It’s also good, but this one is much better, IMO [I’ll paste the recipe for the other one later]..

I made some adjustment to the recipe below, based on other people’s suggestions in their reviews for this recipe and also based on my experience in making cookies [cehwah.. hehe]

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, MELTED (around 170 gm)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Method

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. [I lined my cookie sheets with parchment paper]
2. Mix together the flour, baking soda and salt; set aside. [Don’t sift!]
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. [I didn’t use my mixer. I just used a whisk and a spatula.. Don’t overbeat the eggs]
4. Mix in the dry ingredients until just blended. Stir in the chocolate chips. [Don’t overmix the dough]
5. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. [I chill the dough in the fridge for about 1 & 1/2 hour before baking it. This way the cookie won’t go flat in the oven.. I hate flat cookies]
6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on cookie sheets for a few minutes before transferring to wire racks to cool completely. [I just let my cookies to cool completely on the cookie sheets]

Thank you so much Elizabeth for this yummy and easy-to-do recipe!

P/S: This is my first time doing this recipe, so I’m really happy with the outcome.. Oh and btw, I only bake 1/4 of the dough.. The rest is in the fridge ..

[Old entry]

I got the recipe from here.. I substituted the shortening with butter and I added another half teaspoon of cinnamon.. cos I just love cinnamon.. .. The cookies were just delicious.. Two thumbs up.. Thank you Beth!

[Old entry]

Found the recipe at all recipes.. Thought it looked yummy.. So I decided to try it..

Ingredients

200 g all-purpose flour
40 g unsweetened cocoa powder
2 g baking soda
4g baking powder
100 g white sugar
110 g packed brown sugar
115 g butter, softened
65 g peanut butter [I used Chunky Peanut Butter]
5 ml vanilla extract
1 egg

::Filling::
90 g confectioners’ sugar
195 g peanut butter [I used Creamy Peanut Butter]

(more…)