So this blog started out as a baking blog, but I realized I have so many other things to talk about so I switched directions. Now it will be about just randomness (baking, my little one, jewlery making, crafting, and anything else I can come up with)! I'm going to try my hand at jewlery making. Starting off small. Waiting for earring posts to arrive in mail so I can have a go at it! Very Excited! Trying to talk my sister into sharing this blog with me, she is amazing at making things on the sewing machine! Off to work I go!
Today's Scripture
Your word, O Lord, is eternal; it stands firm in the heavens.
-Psalm 119:89 (NIV)
Tuesday, June 29, 2010
Monday, June 28, 2010
Peanut Butter Chocolate Chip Cookies!!!
These are the best peanut butter chocolate chip cookies EVER! You must have a large ice cold glass of milk neaby after you eat one of these! I think next time I might experiment and chop up some mini peanutbutter cups to go into these instead of chocolate chips. YUM!
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- crunchy or smooth, but not natural
1 cup light brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup chocolate chips, whatever kind you have on hand
1/2 cup granulated sugar for rolling cookies
Preheat to 350 degrees F
Whisk together the flour, baking soda, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
I use a large ice-cream scoop to portion out the dough onto parchment lined cookie sheets.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- crunchy or smooth, but not natural
1 cup light brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup chocolate chips, whatever kind you have on hand
1/2 cup granulated sugar for rolling cookies
Preheat to 350 degrees F
Whisk together the flour, baking soda, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
I use a large ice-cream scoop to portion out the dough onto parchment lined cookie sheets.
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