I love Peanut Butter! Love, love, love Peanut Butter. If you’re like me and get a craving for a peanut butter cookie you will almost go mad until you finally get one. I haven’t had a PBC for a very long time. I almost forgot all about them. When someone asked me the other day to make a batch, I couldn’t wait to make them. The aroma of baking PBCs just fills your kitchen with pure delight and it won’t take long for anyone else in the house to come wafting in hopes of eating a few. So without further delay, here’s how I made mine. Note: I added Peanut Butter Chips to this recipe just to give it an extra peanut buttery kick (and well worth it, I might add). However, the peanut butter chips are optional if you prefer not to add them. Continue reading
Hello Everyone! I was at the dentist today (of all places) waiting for my appointment. I was chatting with two young ladies when the conversation turned to Christmas Baking. I asked them if they were in a Christmas Bake-Exchange and started giving hints and tips about having one. They appeared to be sold on the idea. Where I work, we have a bake exchange every year between four of us. In this blog post I will tell you how we do ours. Should you decide to start or join a bake-exchange, choose the tips that you feel would work for you. Continue reading
This Chocolate Chip (Chunk) Cookie recipe has been flying around my kitchen for over a year now…and why have I not made it? I really can’t say. I almost forgot I even had it until the other day I was going through a pile of recipes and there it was. With an upcoming potluck this weekend, I knew they HAD to be made. I will warn you: this recipe does come with a few quirks that must me adhered to. Firstly, you need Cake/Pasty Flour AND Bread Flour. No All-Purpose flour allowed (so don’t even think about it ; ). If you have a local Bulk Store, I would recommend going there to buy your flours as opposed to committing to 2 large bags of flour. Secondly, this recipe is a 2 (two) day process. UGH…I know! The dough must be refrigerated for 24 hours. This process adds to the look and texture of the cookie so don’t skip this step! By the time you’re finished making the dough, you’ll be glad to see it go in the fridge. The next day you’ll have a clean kitchen to start Operation Baking Cookies.
I will tell you this, all the work that goes into this precious gem of a cookie are all well worth it. If the amount of the ingredients seem a little to daunting, then by all means, cut the recipe in half. I have provided 29 large step-by-step photos (Yikes!) to show you just how easy this recipe really is. A recipe like this deserves this many pics.
Don’t let the two day process to make this cookie prevent you from making it. That would be a shame. I came across The Chocolate Sparkle Cookie a few weeks ago. I was offered one and at first glance it didn’t look like anything special. Just a regular chocolate cookie. I took a bite and boy was I wrong! You know the old saying, “Don’t judge a book by it’s cover.” That’s exactly what I did. Lesson learned. One bite: it was sensational! It was like eating a super chocolaty fluffy brownie. Very smooth and light. Not what I was expecting at all! You would never think that it’s gluten free. Continue reading
My Mom baked these regularly for us when we were kids. We loved them. I assume she got the recipe from Kellogg’s®. They bring back fond memories of my childhood.
Note: The next time I make this recipe I will update with photos.
- 1 cup Flour, sifted
- 1 tsp Baking Powder
- ¼ tsp Salt
- ½ cup Butter, softened
- ⅔ cup Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 3 cups Special K Cereal, slightly crushed
- Sift together Flour, Baking Powder, and Salt. Set aside.
- Add Butter, Sugar, and Vanilla into a mixing bowl. Beat until very light and fluffy.
- Add Egg and beat well.
- Stir in sifted dry ingredients.
- Add 1 cup of the Crushed Special K Cereal.
- Roll level measuring-tablespoon of dough in the remaining crushed Special K Cereal.
- Place 2 inches apart on ungreased baking sheets.
- Bake at 350° F for 12-14 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks.
This is my most favourite go-to cookie. You can never go wrong with this recipe. The cookie is crunchy on the outside, chewy on the inside and loaded with goodies! Good luck not eating the entire pan. They also freeze well. Continue reading