Chocolate Dipped Peanut Butter Cookies

January 24, 2012 By Leave a Comment


Did you know that today, January 24, is National Peanut Butter Day? I’ve seen several recipes for flour-less peanut butter cookies floating around and always wondered how their taste compared to my Peanut Butter Cookie recipe made with flour and shortening. I was pretty skeptical!

I chose this recipe for Chocolate Dipped Peanut Butter Cookies because it makes only 18 cookies. I didn’t want to bake a recipe that made dozens of cookies in case I didn’t like the cookies or they didn’t turn out as  described in the recipe. Well, for a recipe that uses so few ingredients, the taste is phenomenal. The basic recipe uses only three ingredients – creamy peanut butter, sugar, and one egg. I added a bit of vanilla to enhance the flavor. Most cooks have these three staple ingredients in their cupboard or pantry so whip up a batch of cookies any time, any day!

Be sure to use good quality fresh peanut butter since peanut butter is the main ingredient. The creamy peanut butter not only provides flavor but also fat for texture.

Chocolate Dipped Peanut Butter Cookies

1 cup creamy peanut butter
1/2 cup sugar
1 egg
1/8 teaspoon Watkins Vanilla Extract
2 squares semi-sweet chocolate or 1/2 cup semi-sweet chocolate chips
1/4 cup finely chopped unsalted or lightly salted peanuts

Heat oven to 325 degrees F.

Mix peanut butter, sugar, egg, and vanilla until blended. Refrigerate 30 minutes. Roll into 18 balls and then into short logs. Place on baking sheets. Flatten slightly and then press in crisscross pattern, with fork.


Bake 18 to 20 minutes or until lightly browned. Cool on baking sheets 5 minutes. Make sure you cool cookies before removing from baking sheet or they will crumble. Remove to wire racks; cool completely.

Melt chocolate in a small microwaveable bowl on HIGH for 1 minute or until chocolate is almost melted. Microwave 15-30 seconds more if necessary. Stir until chocolate is completely melted. Or melt chocolate in a double boiler over low heat. The warm water in the double boiler keeps the chocolate liquid enough for dipping. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on parchment- or waxed paper-covered baking sheet. Refrigerate until chocolate is firm.

I also like these peanut butter cookies spread with homemade raspberry jam! So good!

Eleisia
www.NotJustVanilla.com
www.EverydayNecessities.com

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Snowball Surprise Cookies

December 20, 2011 By 1 Comment

Snowball Surprise Cookies without the surprise are similar to other cookies known by a variety of names. This year I decided to add a surprise in the center of each cookie. I made some with a Hersheys Kiss, some with a dried cherry, and some with an almond surprise.

Snowball Surprise Cookies

1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 teaspoon Watkins Vanilla
2 cups flour
1 cup finely chopped pecans
Your choice of dried cherries, dried cranberries, pecan halves, almonds, Hershey’s kisses

Preheat oven to 350 degrees F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

Shape dough into 1-inch balls with a dried cherry, dried cranberry, pecan half, almond, or Hershey’s kiss in the center. Place, 1-1/2 inches apart, on ungreased baking sheets.

Bake 14 to 15 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Tip
Use a blender or food processor to finely chop the pecans. Do not overprocess them or you’ll end up with nut butter!

Merry Christmas!

 

Eleisia

http://www.NotJustVanilla.com
http://www.EverydayNecessities.com

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Apple Oatmeal Cookies

September 8, 2011 By Leave a Comment

September has arrived, the kids are back in school, and autumn is just around the corner! These Apple Oatmeal Cookies have a delicious blend of spices mixed with the nutritional value of fresh apples, raisins, and oats.

Add them to your kids lunch boxes or serve as an after school snack with a glass of cold  milk. You’ll enjoy them  with a cup of coffee or tea.

Apple Oatmeal Cookies
2 cups quick rolled oats
1/2 cup raisins
1/2 cup all purpose flour
1 tablespoon Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
1/8 teaspoon Watkins Cloves
1/4 teaspoon salt
1 tablespoon canola oil
1 (14 oz.) can sweetened condensed mik
1 1/2 cups peeled chopped apples
Watkins Cooking Spray

Heat oven to 350 degrees F.

Combine oats, raisins, flour, cinnamon, nutmeg, cloves and salt. Stir in oil, sweetened condensed milk and apples. Allow mixture to set about 30 minutes so oats absorb liquid. Stir ingredients to mix well.

Coat cookie sheets lightly with no-stick cooking spray. Drop dough by rounded teaspoons on prepared sheets. Flatten slightly.

Bake 10 to 12 minutes or until lightly browned. Remove from baking sheet to cool completely.
Makes three dozen cookies.

Tip
If raisins are dry, plump them by warming with 1/2 cup of water in a saucepan. Let set for a few minutes, then drain any excess water.

Eleisia
www.NotJustVanilla.com
www.EveryDayNecessities.com

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White Chocolate Lemon Shortbread Bars

April 13, 2011 By Leave a Comment

Bright yellow lemons remind me of spring! Lemon Shortbread is a delicate treat to munch with your afternoon cup of  coffee or tea, or glass of milk. This shortbread is a refreshing pick-me-up.

These dense, chewy lemon bars get an extra-sweet touch from melted white chocolate drizzled over the top. For more lemon flavor, mix the lemon zest with some of the sugar. Use a mortar and pestle or small bowl and the back of a spoon to release the lemon oils.

3 cups all-purpose flour
1 cup plus 1 tablespoon sugar, divided
2 tablespoons grated lemon zest
1 teaspoon salt
1 1/2 cups unsalted butter, softened, cut up
1 tablespoon lemon juice
2 teaspoons Watkins Vanilla Extract
3 oz. white chocolate

1. Heat oven to 350°F. Spray 15×10-inch baking pan with Watkins Cooking Spray. Whisk flour, 1 cup of the sugar, lemon peel and salt in large bowl.

2. With pastry blender or the tines of a fork, cut in butter until mixture resembles coarse crumbs. Stir in lemon juice and vanilla. Press dough into pan; sprinkle with remaining 1 tablespoon sugar.

3. Bake 25 minutes or until golden brown. Cool on wire rack.

4. Meanwhile, place chocolate in microwave-safe bowl. Microwave until melted, stirring every 30 seconds until is melted and smooth. Drizzle over bars. Makes 48 bars.

Eleisia
www.NotJustVanilla.com
www.everydaynecessities.com

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Simple Desserts in Minutes

August 18, 2010 By Leave a Comment

I love recipes that are quick and easy to make and taste great! Each of these recipes require only a few ingredients.

Peach Cobbler
It only takes a few minutes to assemble this essential summer dessert. Serve the finished product with a big scoop of vanilla ice cream.

8 peaches (about 2 1/2 pounds), cut into 1/2-inch-thick wedges
1 cup sugar, divided
2 tablespoons flour
1 can of your favorite refrigerator biscuits
1 tablespoon Watkins Cinnamon
Vanilla ice cream, for serving

  1. Heat oven to 350 degrees F. In a bowl, toss the peaches with 1/2 cup of the sugar and 2 tablespoons flour; transfer to an 9-inch square baking dish.
  2. Mix other 1/2 cup sugar with 1 tablespoon cinnamon to make cinnamon sugar mixture.
  3. Dip both sides of biscuits in the cinnamon sugar mixture and place on top of peaches, leaving spaces between the biscuits for steam to escape.
  4. Bake until golden brown and bubbly, 45 to 60 minutes. Serve with vanilla ice cream, if desired.

Cake Mix Chocolate Chip Cookies
1 box yellow cake mix
3 eggs
1/2 cup oil
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).  

Mix cake mix with eggs and oil;  stir in chocolate chips. Drop by spoonfuls on lightly greased cookie sheet. Bake for 8 to 10 minutes. Take out of oven just as the bottoms are beginning to turn light brown. They are moist and chewy.

Variations
Add white chocolate chips to chocolate cake mix.
Add peanut butter or butterscotch chips to spice cake mix.
Other addins include nuts, raisins, oatmeal, coconut, and M&M’S.

Eleisia
www.NotJustVanilla.com
www.everydaynecessities.com

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Virtual Cookie Exchange

December 16, 2009 By Leave a Comment

This past Tuesday, December 15th, Moms In A Blog participated in Hillbilly Housewife’s First Annual Cookie Exchange and it was an amazing cookie250squaresuccess!!

Several blogs joined in to share their most loved cookie recipes. If you missed it… no worries….we’ve arranged for you to get your very own copy of the Virtual Cookie Exchange Cookbook which includes all of the yummy cookie recipes from all of the blogs that participated.

Sign Up For Immediate Download of the Virtual Cookie Exchange Cookbook

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