Recipe: Peanut Butter Nutella Swirl Cookies

Nutella is officially my favorite condiment, but peanut butter takes a close second. When I found this recipe, I couldn't not make it (was that a double negative? Shrugs). I mean, why wouldn't I pair my two <condiment> loves together and win at life? This is my second time making these and they are a synch to make. They come out soft and chewy and you may eat 5 before you even know what's happening.

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Peanut Butter Nutella Swirl Cookies
Recipe from Sweet Tooth
Yield: 40-45 cookies

Ingredients
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter (my PB of choice when baking)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1-3/4 cups all purpose flour
1/4 cup Nutella (plus 1 tablespoon to sample...quality control people)

Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.
3. Add in the egg and vanilla and beat until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.
5. Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.
6. Chill the dough in the fridge for 15 minutes and then roll small balls by hand.
7. Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly. Pro Tip: My ball layout was 6 balls x 4 balls...and that's the first and probably last time I'll ever say "ball layout" in my life.
7. Bake until the edges are lightly browned, about 8-10 minutes. Pro Tip: Mine took 6.5 mins, 8 mins+ made them too dry, but it really depends on your ball size <insert joke here>.
9. Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

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Recipe: Chocolate Peanut Butter Brownies

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Big news. I just discovered a recipe that one-ups my famous Peanut Butter Chocolate Chip Bars. They're named Chocolate Peanut Butter Brownies (similar name, different levels of deliciousness). I feel bittersweet about this discovery because the PB Choco Chip Bars hold a very special place in my heart, but dammit these new bars are simply, just better. How can this be, you ask? Well, these have more butter, peanut butter and chocolate chips in it, and a bonus layer of ganache on top. They don't have baking soda/powder in it too so they're more dense- brownie-like. So I guess my other recipe didn't really stand a chance. PB Choco Chip Bars...I still love you, but lets just be friends.

Chocolate Peanut Butter Brownies
Recipe from Smitten Kitchen
Yield: Makes roughly 32 bars, depending on how you cut them

Ingredients – Bars
2 sticks (1/2 pound or 225 grams) unsalted butter, softened
1 3/4 cups (350 grams) sugar
1 cup (255 grams) creamy peanut butter (Pro Tip: I used Skippy Natural, don't use the kind you have to stir first)
2 large eggs plus 1 large yolk
2 teaspoons (10 ml) pure vanilla extract
2 cups (250 grams) all-purpose flour
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips (I used Ghirardelli)

Ingredients – Ganache
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips
1/2 cup (120 ml) heavy cream
1 tablespoon (15 grams) unsalted butter, softened

Pro Tip: bittersweet chocolate chips work great too for a more grown-up taste

Directions – Bars
1. Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
2. Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
3. Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
4. Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. Pro Tip: Mine took 37 mins. Start lower than you think and tack on a min at a time if it's not done.
5. Cool completely in pan on a rack, about 1 1/2 hours.

Directions – Ganache
1. Put chocolate chips (1 1/2 cups) in a heatproof bowl.
2. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
3. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
4. Spread ganache on cooled brownies and let stand until set, about 15 minutes. Best if made the day before.

Have a glass of milk handy, because you're going to need it.

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Thanksgiving Desserts Part One and Deux

One of my family's Thanksgiving traditions is to make a crap-load of desserts. I'm talking, at least 7 desserts. Fo real. We don't mess around either, my mom and I team up and we conquer the desserts, one at a time. You should see us in action. We start first thing in the AM, tie on our aprons in sync, cue the Christmas music (it's acceptable this close to December) and it's go-time. She kindly takes on the roll of the reliable sous-pastry-chef and dishwasher while I take on the role of pastry chef diva.

This year, I jetted to Boston first to celebrate Thanksgiving early with my in-laws. They've adapted nicely to my dessert fiendness and happily join in on the dessert making. This year, we made PB Chocolate Chip Bars (see previous blog entry for the recipe), Mini Pecan Pies, Grandma's Special- Pistachio Whipped Cream Angel Food Cake Heath Bar Parfait (there's gotta be a better title for that), Croissant Pudding with Whiskey Sauce, Pumpkin Ice Cream, Vanilla Heath Bar Ice Cream and Apple Crisp. They were all delish, but the standout was, in my humble opinion, the Croissant Pudding! That recipe had me at "croissant." This is basically bread pudding, but better because it's with croissants. I've never made bread pudding before- for some reason, it always seemed very daunting to me. Luckily, it was far from that. Honorable mention goes to my mother-in-law's Apple Crisp. I'm such a sucker for it.

Croissant Pudding with Whiskey Sauce
Yield: 8 servings

Ingredients – Pudding
6 large croissants, sliced in half lengthwise
8 large eggs
1 cup granulated white sugar
3 cups cream
2 teaspoons pure vanilla extract

Ingredients – Sauce
5 large egg yolks
1/2 cup granulated white sugar
1/4 cup Irish whiskey or bourbon

Directions – Pudding
1. Preheat oven to 350 degrees. Butter a 9x13-inch baking pan.
2. Layer the croissants in pan, making sure entire surface is covered, with no space between the slices.
3. Whisk eggs and sugar together, and blend well. Whisk in the cream and vanilla.
4. Slowly pour cream mixture over the croissants, allowing the bread to absorb the liquid. Push down the croissants with the back of a spoon so they absorb more of the liquid.
5. Set baking pan into a larger shallow pan or baking dish, and pour hot tap water into the outer pan, until the level reaches halfway up the side of inner pan.
6. Place on center rack of oven, and bake until pudding is just set, about 45 minutes. Remove from oven, and remove the inner pan from outer pan.

Directions – Sauce
1. Beat the egg yolks and sugar in large bowl until pale yellow. Add whiskey and beat until well combined.
2. Transfer mixture to the top of a double boiler, or a heatproof bowl set over simmering water. Cook, stirring constantly, over medium high heat until the mixture is thick and creamy.
3. Whisk just before serving. To serve, place a slick of the pudding (warm or chilled) on a plate, and drop with sauce.

My sister-in-law's husband modified the drizzle recipe or, some would say, he went rogue (he simply used melted vanilla ice cream) but it was darn tasty. I'm definitely making this recipe again.

Next up, Thanksgiving Part Deux at the Thompson household. My mom and I, as I mentioned earlier, did our thing and made 6 of the 7 desserts: PB Chocolate Chip Bars (appetizers), Chocolate Chip Bundt Cake, Classic Chocolate Cake with Chocolate Frosting, Pumpkin Ginger Cupcakes with Cream Cheese Frosting, Pumpkin Cheesecake and Apple Pie. My hubs made the 7th which was another round of the Vanilla Heath Bar Ice Cream, but this time with a hot fudge swirl. Such a damn showoff. Everyone's favorite, of course, was the husband's dessert (PISH POSH!). Honorable mention goes to the Ginger Cupcakes with Cream Cheese Frosting.

Pumpkin Ginger Cupcakes with Cream Cheese Frosting
Recipe from All Recipes & Martha Stewart
Yield: 24 cupcakes

Ingredients – Cupcakes
2 cups all-purpose flour
1/2 teaspoon ground allspice
1 cup white sugar
1 (15 ounce) can pumpkin puree
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 teaspoon ground cloves
1 cup packed brown sugar
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/3 cup finely chopped crystallized ginger
4 eggs
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 cup butter, room temperature
1 teaspoon vanilla extract

Ingredients – Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions – Cupcakes
1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Directions – Frosting
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Overall, 'twas a successful dessert Thanksgiving. The only flop we had was that we didn't grease the pan well enough for the chocolate cake so half of it decided not to come out (see below). We tried to patch it together with the frosting, but it was a hot, hot mess. Luckily, it still tasted good and, in my humble opinion, that's all that matters.

Happy Holiday baking friends!

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Recipe: Peanut Butter Chocolate Chip Bars

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"Peanut Butter Chocolate Chip Bars." These badboys are as amazing as they sound. I had to make them as soon as I discovered the recipe over a decade ago in my mom's cookbook "All-Butter Fresh Cream Sugar-Packed Baking Book" by Judy Rosenberg. Best. Cookbook title. Ever. I whipped up my first batch for Thanksgiving and my family went absolutely nuts for them. They now insist that I make them for every Thanksgiving and Christmas or else they'd disown me. Well, they never said that last part, but it's mostly likely true. My cousins don't even call them "dessert," they instead call them "appetizers" because they can't wait to eat them until dessert. I like this recipe because clearly it's a crowd pleaser in my family, but mostly because it's a quick, simple recipe. Win-win!

Peanut Butter Chocolate Chip Bars
Recipe from All-Butter Fresh Cream Sugar-Packed Baking Book
Yield: 30 bars (depends on how big you cut them)

Ingredients
1 1/3 cups plus 1 tablespoon plus 1 teaspoon all-purpose flour (these measurements sounded odd to me too, but they need to be precise)
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup commercial smooth peanut butter
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons light brown sugar, lightly packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup semisweet chocolate chips (I overflow my cup)

Directions
1. Preheat over to 350. Lightly grease an 11x7-inch baking pan with butter or vegetable oil (note: I used an 8x8 for thicker bars).
2. Sift the flour, baking powder, baking soda and salt into a medium-size mixing bowl and set aside.
3. Using an electric mixer on medium-high speed, cream the butter, peanut butter, both sugars, and the vanilla until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl with a rubber spatula.
4. Add the eggs one at a time and beat on medium speed until partially blended after each addition, about 10 seconds. After the last addition, beat until blended, about 30 seconds, stopping the mixer twice to scrape the bowl.
5. Add the dry ingredients to the batter and mix with a spatula until the flour is absorbed. Then mix on low speed until blended, 7 to 10 seconds. Scrape the bowl, especially the bottom.
6. Add the chocolate chips and blend for several seconds. Scrape the bowl. Spread the batter evenly in the prepared pan.
7. Bake the bars on the center oven rack until the edges are deep golden and the center is lightly golden and slightly puffy, 25-30 mins (these taste much better undercooked!) The center will drop when the bars are taken out of the oven. Cut the bars into squares after they have cooled a bit on the rack.

Chewy texture, perfect ratio of peanut butter to chocolate. Enjoy!

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People Who Don't Like Chocolate

Whenever I encounter someone who doesn't like chocolate, I can't help but instantly judge them. I meannnn...WHO DOESN'T LIKE CHOCOLATE? Perhaps they're missing some enzyme like people who don't like cilantro. Boggles my mind I tell ya. I also have a buddy who doesn't like peanut butter, however, he enjoys peanuts. HUH?

And now I have a hankering for chocolate dipped in peanut butter...mmm.

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Recipe: Oatmeal Peanut Butter Cookie Sandwich

The Girl Scout cookies have arrived...everywhere. Local grocery store: Girl Scout cookies in your face. Workplace: Girl Scout cookie explosion. Sports Basement: BOOM Girl Scout cookies. I somehow had the will-power to dodge buying a box or 5 and was instead inspired to make my own version of a GSC (Girl Scout cookie). The "Do-Si-Dos" have always been a contender for my favorite GSC, so I decided to give these a shot. I found a good looking recipe on All-Recipes.com called "Oatmeal Peanut Butter Cookies III," meaning there is a I and II version of these bad boys out there too. Well played All-Recipes.

Oatmeal Peanut Butter Cookie Sandwhich
Yield: Makes 24 servings

Ingredients – Cookies
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup quick cooking oats

Ingredients – Filling
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

Directions
1. In a large bowl, cream together 1/2 cup softened butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well.
2. In small bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop using a teaspoon (scoop should be overflowing) onto greased baking sheet or wax paper, and press each mound down with a fork to form 1/4 inch thick cookies. Pro Tip: put dough in fridge for a bit to make spreading easier.
4. Bake at 350 degrees F (175 degrees C) for 8–10 minutes, or until cookies are a light brown. Pro Tip: when in doubt, take them out. Better to under-cook than over-cook these.
5. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter and the whipping cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Girl Scouts, c'est la vie!

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Dessert Fiend