Peanut Butter Cookie Recipe Ingredients
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar
Peanut Butter Cookie Recipe Directions
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour.
Cover and chill dough until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet.
Flatten the dough balls by using a fork to make a criss-cross pattern on the cookies.
Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown.
Cool cookies on a wire rack
For easy variations add 1/2 cup of any of the following:
salted roasted peanuts
chocolate chips or chunks
coconut
raisins
crushed peanut butter cups
crushed butterfingers
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Wednesday, July 28, 2010
Sunday, January 31, 2010
Versatile oatmeal cookie recipe for kids
Versatile Oatmeal cookies for kids
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup raisins
1 1/2 cups old-fashioned oatmeal
1/2 cup walnuts, coarsely chopped (optional)
Instructions
Preheat the oven to 375 degrees. Cream the butter in a mixer or food processor and add the sugars, vanilla extract, and egg, blending until smooth. Sift together the dry ingredients (except old-fashioned oatmeal) in a separate bowl and add to the butter mixture. Blend well.
Fold in the raisins, oatmeal, and walnuts, then drop batter by even tablespoons onto a buttered baking sheet. Leave at least two inches between the cookies because they will spread while baking; in addition, slightly flatten the raw cookies with the bottom of your spoon before setting them in the oven. Bake about 15 minutes or until the cookies turn a golden brown. This recipe makes about 16 large cookies.
You can add any nuts, coconut or candy pieces that you like in place of the walnuts and raisins.
It is a lot of fun to make a large batch and have different add ins for the kids to mix in to their on bowl of dough. It doesn't have to be exact on this part. Your kids will enjoy sharing their mixture with everyone.
We can create any style cake that you like. We do artistic unique cakes that are one of a kind masterpieces. Our attention to every detail can not be matched. See our website for Photos and information on ordering.http://www.arteatsbakery.com/ As the outside of cakes have changed, so have the inside. Gone are the dry white sponge cakes of the past. Now people are choosing what they really love to eat. It could be chocolate fudge with caramel and butterfinger candy bars or Amaretto with Kaluha butter cream. Each tier can be a different flavor with any filling you can dream of. At Art Eats Bakery we make all of our cakes and icings from scratch and we only use the very best fresh ingredients. Even our fondant is scratch made and tastes great. It can be made in lots of flavors. Our cakes are all butter cakes and our butter cream is also made with fresh butter. Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/ sales@arteats.com See hundreds of large easy to see images on our main website. Our pictures are not to be used or copied for any other uses. We on the copy rights to all photos on this blog and our website. Thank you for reading. Visit us at Art Eats Bakery
Our main service area includes these cities and towns in South Carolina : Greenville, Greer, Spartanburg, Pacolet, Simpsonville, Mauldin, Belton, Clemson, Easley, Seneca, Hartwell, Donalds, Ware Shoals, Greenwood, Newberry, Prosperity, Winnsboro, Irmo, Lexington, Columbia, lugoff, Camden, Kershaw, Rock Hill,York, Gaffney, Saluda, Calhoun Falls, Williamston, Fork Shoals, Princeton, Gray Court, Fountain Inn, Woodruff, Pelham, Duncun, Lyman, Welford, Taylors, Inman, Gramling, Campobello, Landrum, Travelers Rest, Tigerville, Cleveland, Caesar's Head, Slater-Marietta, Pickens, Powdersville, Conestee, Clinton, Liberty, Anderson, Pelzer, Westminster, Chapin, Honea Path
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup raisins
1 1/2 cups old-fashioned oatmeal
1/2 cup walnuts, coarsely chopped (optional)
Instructions
Preheat the oven to 375 degrees. Cream the butter in a mixer or food processor and add the sugars, vanilla extract, and egg, blending until smooth. Sift together the dry ingredients (except old-fashioned oatmeal) in a separate bowl and add to the butter mixture. Blend well.
Fold in the raisins, oatmeal, and walnuts, then drop batter by even tablespoons onto a buttered baking sheet. Leave at least two inches between the cookies because they will spread while baking; in addition, slightly flatten the raw cookies with the bottom of your spoon before setting them in the oven. Bake about 15 minutes or until the cookies turn a golden brown. This recipe makes about 16 large cookies.
You can add any nuts, coconut or candy pieces that you like in place of the walnuts and raisins.
It is a lot of fun to make a large batch and have different add ins for the kids to mix in to their on bowl of dough. It doesn't have to be exact on this part. Your kids will enjoy sharing their mixture with everyone.
We can create any style cake that you like. We do artistic unique cakes that are one of a kind masterpieces. Our attention to every detail can not be matched. See our website for Photos and information on ordering.http://www.arteatsbakery.com/ As the outside of cakes have changed, so have the inside. Gone are the dry white sponge cakes of the past. Now people are choosing what they really love to eat. It could be chocolate fudge with caramel and butterfinger candy bars or Amaretto with Kaluha butter cream. Each tier can be a different flavor with any filling you can dream of. At Art Eats Bakery we make all of our cakes and icings from scratch and we only use the very best fresh ingredients. Even our fondant is scratch made and tastes great. It can be made in lots of flavors. Our cakes are all butter cakes and our butter cream is also made with fresh butter. Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/ sales@arteats.com See hundreds of large easy to see images on our main website. Our pictures are not to be used or copied for any other uses. We on the copy rights to all photos on this blog and our website. Thank you for reading. Visit us at Art Eats Bakery
Our main service area includes these cities and towns in South Carolina : Greenville, Greer, Spartanburg, Pacolet, Simpsonville, Mauldin, Belton, Clemson, Easley, Seneca, Hartwell, Donalds, Ware Shoals, Greenwood, Newberry, Prosperity, Winnsboro, Irmo, Lexington, Columbia, lugoff, Camden, Kershaw, Rock Hill,York, Gaffney, Saluda, Calhoun Falls, Williamston, Fork Shoals, Princeton, Gray Court, Fountain Inn, Woodruff, Pelham, Duncun, Lyman, Welford, Taylors, Inman, Gramling, Campobello, Landrum, Travelers Rest, Tigerville, Cleveland, Caesar's Head, Slater-Marietta, Pickens, Powdersville, Conestee, Clinton, Liberty, Anderson, Pelzer, Westminster, Chapin, Honea Path
Sunday, January 3, 2010
Easy cupake and icing recipe
Art Eats Bakery, Greenville, SC http://www.arteatsbakery.com/
Our cake recipes are a very closely guarded secret. However we would like to start sharing some of our other recipes that are easy to make at home. We do not have a regular retail bakery, so these yummy treats are not available in our bakery. We only make specialty cakes that are baked to order. We will also include some savory recipes. I will try to give you two recipes a week.
Cookies and cream cupcakes
2 -1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 - 2/3 cups sugar
1/2 cup unsalted butter (room temp.)
3 egg whites (room temp.)
1 cup milk (room temp.)
2 teaspoons real vanilla
1 cup crushed chocolate sandwich cookies plus some for garnish
Preheat oven to 350 F. Lightly grease 24 muffin cups or line with paper baking cups.
Sift flour, baking powder and salt together in bowl and set aside.
Beat butter until light and fluffy with an electric mixer. Add sugar and beat about 1 minute on medium. Add egg whites and beat 1 minute.
Add the flour mixture, vanilla and milk and beat on low about a minute keeping the sides and bottom scraped. Add the cookies and stir in.
Fill the muffin cups 2/3 full and bake 20 - 25 minutes until a toothpick comes out clean.
Let cool and frost with your favorite icing or use the butter cream recipe that follows. then sprinkle with more cookie crumbs.
Basic butter cream
1/2 cup (1 stick) unsalted butter, softened
1 (16 ounce) package of 10X powdered sugar, sifted
2 Teaspoons of you favorite flavoring
3 tablespoons of milk
Beat butter untill creamy, gradually add the powdered sugar while beating. It will seem dry when it is all added. Add liquids gradually while beating. The longer you beat it, the fluffier it will become.
We hope you will enjoy making and eating these delicous little morsels. This is a great recipe to make with kids.
Our cake recipes are a very closely guarded secret. However we would like to start sharing some of our other recipes that are easy to make at home. We do not have a regular retail bakery, so these yummy treats are not available in our bakery. We only make specialty cakes that are baked to order. We will also include some savory recipes. I will try to give you two recipes a week.
Cookies and cream cupcakes
2 -1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 - 2/3 cups sugar
1/2 cup unsalted butter (room temp.)
3 egg whites (room temp.)
1 cup milk (room temp.)
2 teaspoons real vanilla
1 cup crushed chocolate sandwich cookies plus some for garnish
Preheat oven to 350 F. Lightly grease 24 muffin cups or line with paper baking cups.
Sift flour, baking powder and salt together in bowl and set aside.
Beat butter until light and fluffy with an electric mixer. Add sugar and beat about 1 minute on medium. Add egg whites and beat 1 minute.
Add the flour mixture, vanilla and milk and beat on low about a minute keeping the sides and bottom scraped. Add the cookies and stir in.
Fill the muffin cups 2/3 full and bake 20 - 25 minutes until a toothpick comes out clean.
Let cool and frost with your favorite icing or use the butter cream recipe that follows. then sprinkle with more cookie crumbs.
Basic butter cream
1/2 cup (1 stick) unsalted butter, softened
1 (16 ounce) package of 10X powdered sugar, sifted
2 Teaspoons of you favorite flavoring
3 tablespoons of milk
Beat butter untill creamy, gradually add the powdered sugar while beating. It will seem dry when it is all added. Add liquids gradually while beating. The longer you beat it, the fluffier it will become.
We hope you will enjoy making and eating these delicous little morsels. This is a great recipe to make with kids.
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