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Entries in peanut butter (14)

Tuesday
Oct262010

Trick or Sweet: Peanut Butter Cookies on a Stick for Peanut Butter and Co.

CakeSpy Note: You knew I did recipes for Peanut Butter & Co., right? Here's my latest one.

There are probably foods out there that aren’t improved by being served on a stick, but none come to mind at the moment.

But which one is the most fun to serve around Halloween? My vote goes to these peanut butter cookies on a stick. They’re part trick, decorated to look like pumpkins–but they’re even more treat, with a rich, cakey texture and rich, peanut buttery flavor that is far more delicious than any fun-size candy bar could ever hope to be.

For the full entry, visit Peanut Butter & Co.!

Wednesday
Jun162010

Lovely Leche: Dulce de Leche Peanut Butter Chocolate Bars

When I encountered the recipe for Dulce de Leche Cheesecake bars in last month's issue of Bon Appetit, my eyes got really big and I think I probably said something like "Whoa".

After a brief moment of despair at having no graham crackers or cream cheese in the house, I found myself wondering "could this work with peanut butter and Reese's Puffs cereal instead?". And so I made said substitutions, and found myself with a pretty tasty treat. They could have chilled longer to set, but friends had no problem dealing with the dulce de leche ooze.

Dulce de Leche Peanut Butter Chocolate Bars

Adapted from Bon Appetit

Ingredients

Crust

  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground Reese's Puffs cereal
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling

 

  • 1 16-ounce jar peanut butter (preferably smooth, full-fat)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche
  • 2 teaspoons vanilla extract

 

Glaze

 

  • 2/3 cup purchased dulce de leche
  • 3 tablespoons (or more) heavy whipping cream
  • (optional) a spoonful of hot fudge sauce

 

Procedure

 

  1. Make the Crust. Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray (I used an 8x8-inch pan for fat, thick bars). Mix cereal crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
  2. Make the Filling. Blend peanut butter and sugar in a stand mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
  3. Make the Glaze. Heat dulce de leche, 3 tablespoons cream and chocolate sauce (if using) in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled baked mixture; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). Can be made 2 days ahead. Cover; keep chilled. Sprinkle bars with fleur de sel.

 

Saturday
Jun122010

Nut'n Honey: Honey Peanut Butter Refrigerator Cookies

You probably don't think of peanut butter cookies as a slice-and-bake refrigerator cookie, but you should.

I was immediately intrigued when I discovered this recipe in my beloved Betty Crocker's Cooky Book. And, upon testing out the recipe, ultimately rewarded. These cookies have all of the sweet-and-salty flavor that make peanut butter cookies so deliciously addictive, but with a subtle, mellow dimension from the honey, and a more delicate texture than their classic counterpart. The verdict? These fat, chewy, and lightly crumbly cookies are beyond welcome to co-exist peacefully with the flattened-by-fork tines variety in my cookie jar.

And based on how quickly they disappeared when I put them out at my shop, I'd say that the public agrees. Well, either that, or people will eat anything when it's free.

Note: The original recipe calls for 2/3 cup peanut butter and 1/2 cup chopped peanuts. I split the difference and used a cup-and-a-bit extra of chunky peanut butter--this kind, if you're curious. Also, I used more baking powder than specified in the original recipe.

Honey Peanut Butter Refrigerator Cookies

Adapted from Betty Crocker's Cooky Book

- Makes about 30 cookies -

Ingredients

  • 1/3 cup butter
  • 1/2 cup sugar
  • 1/2 cup honey or corn syrup (I used honey)
  • 1 cup (and maybe a spoonful extra) chunky peanut butter
  • 1 egg
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Procedure

  1. Mix butter, sugar, honey, peanut butter, and egg thoroughly.
  2. Mix your remaining dry ingredients together, and then stir in bit by bit to your wet ingredient mix. If it is too dry, add a few drops of milk or cream until it is cohesive.
  3. Roll into a couple of logs, about 1 1/2 inches in diameter; wrap in waxed paper or plastic wrap and chill for several hours or overnight.
  4. Heat oven to 400 F. Cut dough in fat slices (I did about 1/2 inch) and place about 1 inch apart on a greased baking sheet. Bake 8-10 minutes, or until lightly brown on the edges. Let cool for about 5 minutes on the sheet before transferring to a wire rack to cool.
Tuesday
May182010

Sweet Obsession: Chocolate Peanut Butter Cookies Inspired by David Lebovitz

Being a good baker is one thing, but being a baker worthy of stalking is completely another.

I'm talking, of course, about David Lebovitz, who introduces the recipe for Peanut Butter Cookies in his new book, Ready for Dessert: My Best Recipes, in this way:

Shortly after my first book came out, my phone rang one night a little after 10:30 p.m. A reader had tracked me down to let me know, with urgency, that she loved these cookies, but that they took 10 minutes to bake in her oven instead of the 9 minutes indicated in the recipe.

When in doubt, err on the side of underbaking so your peanut butter cookies remain moist. Take them out when they are still a bit soft, as they'll continue to firm up a bit after cooling. This time, I've given a bit more latitude to the timing so as to avoid any late-night baking-related emergency phone calls.

Though he never quite says it, the message is pretty clear: this baking rock star has serious stalkers--er, groupies.

But were these cookies really stalker-worthy? I had to see for myself.

I've only made one change from the recipe as printed in the book: instead of using regular creamy peanut butter, I've used Peanut Butter and Company's Dark Chocolate Dreams, figuring that if anything, chocolate will make the recipe even better.

The result? A cookie that is very much the dictionary definition of what a peanut butter cookie should be: moist at the center, lightly crumbly just around the edges, with every bite rich in peanut buttery (accent on the butter) goodness.

These cookies will disappear quickly. Worthy of the worship? Well, let's just say you're gonna need the sugar-and-protein burst of energy to stand outside of Mr. Lebovitz's Parisian pad, clutching boombox a la Lloyd Dobler. Just remember whose idea it was to add the chocolate, sweeties.

Peanut Butter Cookies Worth Stalking

Adapted from Ready for Dessert: My Best Recipes

Makes about 30 cookies

Ingredients

  • 1 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup creamy peanut butter, or to take my variation, 1 cup Dark Chocolate Dreams peanut butter
  • 1 large egg, at room temperature

Procedure

 

  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. In a stand mixer, beat together the butter, sugars, and peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together. It will be a thick, solid mass of dough.
  3. Cover and refrigerate the dough for at least two hours, but up to overnight.
  4. Remove the dough from the fridge and let it come to room temperature.
  5. Preheat oven to 350.
  6. Break off pieces of dough and roll them into 1-inch balls (the recipe calls for rolling them in granulated sugar, but I didn't do that. They were fine without this step, in my opinion, especially considering the added sweetness from the chocolate peanut butter).
  7.  Place on prepared (parchment-lined) baking sheets. Leave 3 inches between cookies. Lightly flatten and make a crosshatch pattern on each cookie using the tines of a fork (a spork doesn't work--no follow up questions).
  8. Bake, rotating the sheets midway through baking, until the cookies are dull and lightly browned around the edges but still lightly glossy/undercooked-looking in the middle (as they cool on the sheet they'll finish up). The bake time will be between 9-10 minutes.
  9. Let the cookies cool for a few minutes on the sheet (they will crumble if you try to remove them right away) and then transfer to a wire rack using a spatula. These cookies will keep for up to 3 days in an airtight container, if they last that long.

Want more? You can buy the most excellent book here , or for more recipes and "An American in Paris" type lore, visit David's website and follow him on Twitter!

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