Daily Archives: 06/11/2017

Fun with baking for the infrequent baker

 

Peanut Butter Cookies

Ingredients:

1 C unsalted butter softened to room temperature
1 C granulated sugar
3/4 C packed light brown sugar
2 large eggs, room temperature preferred
2 tsp vanilla extract
1 C creamy peanut butter
3 C + 2 Tbsp all-purpose flour (measured correctly)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 C granulated sugar, for rolling (optional)

Directions:

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

1. Using a hand mixer or an electric mixer cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about one minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

2. In another bowl, throw in the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. The dough will be thick, yet very sticky. Cover dough tightly and chill for at least three hours.

3. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place two inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern.

4. Bake for eleven minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for five minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Source Sally’s Baking Addiction

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A weeks worth of cooking 

I haven’t been cooking as much lately. Totally missed giving you a summary first week in June so I’ll try to bring you up to date this week!

On Friday the Second – I prepared Crockpot Cheeseburger Soup. This Cheeseburger Soup recipe is true comfort food. It’s a creamy and cheesy soup that is loaded with pure deliciousness. It will certainly be a new family favorite in no time at all.

On Wednesday the seventh – I cooked Skillet Chicken Ranch Fajitas. Blend in some flavorful spices and ranch dressing for an excellent 30-minute meal. These fajitas are excellent for a busy weeknight.

On Thursday the eighth – I prepared Slow Cooker Dijon Pork Chops. The side dish was Honey Balsamic Roasted Brussels Sprouts. The ease of preparation was a complete breeze and they were flavorful.

On Saturday the tenth – I baked Peanut Butter Cookies. The preparation was a fun and messy experience but they still turned out to be scrumptious.

Coming up this week on Cooking with Court

Baked Salmon with Lemon Caper Sauce

Slow Cooker Maple-Coffee Pulled Pork

Buttermilk Roasted Chicken
Three Cheese Asparagus Gratin