Peanut Butter~Apple Cider Cookers and August's Apron Winner

I have said before, if it weren't for peanut butter, I would have starved as a child!  My mother was frustrated over my lack of interest in red meat, seafood, and poultry, but peanut butter sustained me...and still does.  Often, when I feel my blood sugar dipping, I grab a teaspoon of peanut butter and it sets me right.

Peanut Butter cookies are one of my all time favorites; probably right behind Snickerdoodles.  My mom baked wonderful cookies and I love that no matter whether it's at home or at a bakery, you can recognized them by the criss-cross pattern on top made with the tines of a fork.

George Washington Carver, who was a well-known producer of peanuts as a replacement crop for Southerns devastated by the boll weevil infestation of cotton.  He compiled over 150 recipes for using peanuts.  The early cookies, dating back to 1910, were thinly rolled and it wasn't until 1933 during a Pillsbury baking competition that the noticeable criss-cross pattern appeared.

Besides being every kid's favorite sandwich, peanuts pack a healthy punch of nutrients--Vitamin E, Niacin, folate, in addition to Protein and high in antioxidants.  I'm sorry so many kids have a peanut allergy and I'm sorry my grands can't take either these cookies or a PB & J sandwich to school.

Noticeably, these cookies have a little twist in that I added Boiled Apple Cider to the dough.  Peanut Butter and Apple Butter was a favorite combination in the Fall for lunch and it seemed like a good idea.  Also, I just received my latest issue of Sift magazine where there is an article on a family following the tradition of creating Boiled Apple Cider.  You can find it on the magazine rack at the grocery store or your favorite book store...or order a copy directly from King Arthur Flour, who publishes it.

Peanut Butter~Apple Cider Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 1/2 tsp. vanilla extract
3 T Boiled Cider
1 cup chunky peanut butter
1 tsp. Apple Pie Spice
2 large eggs
3 1/4 cups King Arthur all-purpose flour
2 tsp. baking soda
1/4 tsp salt

Preheat oven to 350F-degrees and line two baking sheets with parchment paper.

In a stand mixer, using the paddle attachment, cream the butter and sugars together.  Add the vanilla and boiled cider and beat to combine.  Scrape down the sides of the bowl with a rubber spatula.  Add the peanut butter and Apple Pie Spice and mix again.

Add the eggs, one at a time, beating well after each addition.  Again, scrape down the sides of the bowl as needed.

Add the dry ingredients and mix until the dough is combined.  Use a scoop to measure out the dough onto the parchment lined baking sheets.

Use a fork, dipped in granulated sugar, to make the familiar criss-cross design.

Bake in the preheated oven, 10 to 11 minutes or until golden brown.  Remove from the oven and allow to cool on the pan slightly while the next sheet is baking.  Transfer to a rack and cool completely.

Maybe your kids can't have these in their lunches, but wouldn't they be a nice treat when they got home?  Enjoy!

August's Apron winner is Sheri!  Please email me your address and I will get the apron sent to you immediately.

Tomorrow, I will have September's Apron up with the start of new recipes.

Peanut Butter~Banana~Marshmallow Muffins

...Or, simply, the Elvis Muffin!   My sister was actually a big fan of Elvis, I'm more a Beatles fanatic, but when I came across this peanut butter powder at Costco yesterday, I thought of Elvis, go figure.  I knew he was a peanut butter & banana & Fluff fan, so creating this muffin had to be in honor of him.

This PB2 is a powdered peanut butter that can be used in various recipes; especially smoothies or mousse, and can, of course be reconstituted into the spreadable version.  Since I had, once again, leftover bananas (hubby was traveling) I decided to make up a muffin and see if the flavor was actually true.

Peanut Butter~Banana~Marshmallow Muffins
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 1/4 cups granulated sugar
3 large eggs
1/2 cup + 3T PB2 (powdered peanut butter)
1 tsp. Vanilla extract
4 medium bananas, peeled and smashed with a fork
1/2 cup sour cream
2 1/2 cups KAF All-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

30 miniature marshmallows or 16 regular size

Preheat oven to 375F-degrees and line a muffin pan with liners or use aluminum cups that are lightly sprayed with a baking spray.

In a bowl of a stand mixer, mix the melted butter and sugar together.  Add the next four ingredients and mix well. Remove the bowl from the stand. In a separate bowl, whisk the dry ingredients and add to the batter, stirring until incorporated with a rubber spatula.  Finally, add the sour cream and stir to combine.

Use a #20 scoop and add one scoop to each cup or muffin wells.  Add two miniature marshmallows or a quarter piece from a regular size marshmallow.

Cover with one more scoop of batter.  Bake in preheated oven for 5 minutes, then, lower the temperature to 325F-degrees and bake 17-20 minutes more.  Press on top of the muffin to feel if it's done.  Let cool slightly, then dust with a little confectioners' sugar and serve.

Well, "I'm all Shook Up" how good these were--Enjoy!

 

Getting My Groove Back...September's Give-Away Apron & Peanut Butter Sandwich Cookies

I use to be good at moving; we've done it enough times.  However, maybe I was in one place too long (almost 12 years) and this move took a lot out of me!  Happily, I'm recuperating and "getting my groove back."

The first item on my agenda, this past weekend, was to sew an apron for the Give-Away.  Admittedly, this is actually the fabric I bought for an apron for August, but I think it's bright, cheery feel is perfect for an end-of-season last hurrah as the weather changes to chilly nights and rainy days.  You know the rules...just comment on any of the posts for the month of September and you're entered.

Now, on to baking.  That's been a challenge in a new kitchen that doesn't have nearly the cabinet space I had, so organization has been my biggest chore.  However, September brings a new school year beginning and I wanted to do a cookie that was reminiscent of when I was a child coming home to share the excitement of my class with my mother and finding homemade cookies awaiting.

It makes me sad that so many children have a peanut allergy today and even a simple PB & J sandwich isn't allowed in the lunch box at most schools, especially private ones.  I know this because I spent 9 days with my granddaughters (a perk of living closer) and couldn't pack either one my favorite sandwich!

Me and My Girls! 

These Peanut Butter Sandwich Cookies take it one step further by adding a filling of, yes, more peanut butter.  Something I would have definitely cheered for when I got home from school.  They also remind me of one of my grandfather's favorite cookies by Burry's, Gaucho Cookies, and a stop off at my grandparents house was also in order before walking up the path to our home.

Photo borrowed from internet

Peanut Butter Sandwich Cookies

8T (1 stick) unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 cup crunchy (or smooth) peanut butter
1 1/2 cups King Arthur all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Kosher salt

Filling:
4 T (1/2 stick) unsalted butter, at room temperature
2/3 cup crunchy (or smooth) peanut butter
1/2 cup confectioners' sugar

In a stand mixer, using the paddle attachment, cream the butter, peanut butter and sugars thoroughly.  Add the vanilla, then, the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl with a rubber spatula as needed.

Add the dry ingredients on low speed or fold in with the rubber spatula, as I did.  Let this dough chill at least 1 hour and overnight is okay too.

Preheat oven to 375F-degrees and line a baking sheet with parchment paper.  Use a 1-ounce scoop and drop the dough onto the sheet, leaving about 2 inches apart.

Use a fork, dipped in granulated sugar to do the familiar "criss-cross" on top of the cookies.

Bake in the preheated oven for 12 minutes.  Remove and allow to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Mix up the filling - place all the ingredients into a bowl and with a hand mixer, cream to combine.  Spread filling onto one underside of a cookie, then top with a similar sized one.

Oh, I'm feeling groovy now and back to almost my old self.  These cookies were a big hit when I my hubby took them to a mixed-doubles tennis gathering at the club we've joined...yeah! a place to share my baking habit with.  Enjoy!

PB & Blueberry Jammy Bits Cookies

Yesterday, while I was Skyping with my grandson, Ari, he wanted his dad to bring him some peanut butter and jelly to add to a project he was creating.  Although, both his dad and I tried to explain that wouldn't be a good idea to use it on a project, nonetheless he insisted to the point of tears, that's what he needed.  Of course, he didn't win, but as a "consolation prize" I decided to come up with a PB & J cookie I could send to him instead.

Pretty hard to say NO to this irresistible face!

These incredible jammy bits that I've discovered from King Arthur make it possible to add that subtle bit of fruity jam taste without the mess, particularly since I will need to ship these to Spain.

The jammy bits come in Strawberry, Raspberry and Blueberry!

Because I wanted to really make these taste like my favorite peanut butter and jam sandwich, I also added cinnamon to the dough to recreate the taste of cinnamon swirl bread that my mother used to make for me for my lunches.

PB & Blueberry Jammy Bits Cookie
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 cup peanut butter, crunchy or smooth (I used crunchy)
2 tsp. vanilla extract + 1 vanilla bean, split and scraped
3 1/2 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Kosher or Sea Salt
2 tsp. ground cinnamon
1 cup Blueberry Jammy Bits (or your favorite flavor)

Preheat oven to 350F-degrees.  Line a baking sheet with parchment and set aside.

In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugars together.  Add the eggs, one at a time, beating well after each addition.  Add the peanut butter and vanilla and beat well.  Scrape down the sides of the bowl as needed.

At the dry ingredients, including the cinnamon, mixing on low speed to incorporate, then turn up to medium to mix well.  Finally, add the blueberry jammy bits and mix to combine.

Scoop out onto the parchment lined baking sheet and place in the preheated oven.

Bake for 12 minutes, until golden brown.

Allow to cool on the sheet 5 minutes, then transfer to a baking rack to cool completely.  The recipe makes about 32 3-inch cookies.

I'm ready to pack up, probably the last box, to Ari in Spain with not only these cookies, but a few other surprises.  I hope they put a smile back on his sweet face. Enjoy!

Ari's Oatmeal~Peanut Butter Cookies

I remember walking down the path from my grandparent's house, where the bus let us off, to our house and hoping my mother had baked.  More often than not, my hopes were fulfilled.  I've always felt, there's nothing like a home-baked cookie for an after school snack; with a glass of cold milk I'd get to talk about my day with Mom before getting to my homework.

That's the memory that popped into my head when I was deciding on a cookie to send Ari.  When we skype, he's always asking me, "Mimi, what are you baking?" and the next words out of his mouth are, "Will you send me some?"  He and his dad are in Cleveland for a few weeks, so shipping fresh baked goods did not present a problem like it does for packages going to Madrid:-D

I picked up a package of mini Reece's pieces, at the grocery store, and knew Ari would get a kick out of the addition. When I was in Kentucky and picked him up after school, we'd go to Panera and he'd choose one of the cookies with the mini M & M's in it.  I loved watching him, maneuvering to get the most candy out of each bite and thought, these were be just as intriguing.

Ari's Oatmeal~Peanut Butter Cookies
3/4 cup (12 T) unsalted butter, at room temperature
1/4 cup shortening
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2/3 cup peanut butter (Smooth or Crunchy...I used crunchy)
1 T Vanilla extract
1 1/2 cups King Arthur all-purpose flour
3 cups Old-fashioned Oatmeal
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 pkg. (10 oz) Reese's Mini Baking Chips

Preheat oven to 350F-degrees.  Line baking sheets with parchment paper.

In a stand mixer, using the paddle attachment, cream the butter, shortening, and sugars until fluffy.  Add the Vanilla and peanut butter and beat again.  Scrape down sides.  Add eggs, one at a time, beating well between each addition.  Add the dry ingredients and mix on medium just until combined.  Stir in the package of baking chips.
Use a  1/4-cup scoop, drop dough onto the parchment-lined baking sheets, allowing 2 inches between for spreading.
Bake 6 minutes, then, rotate pan and bake another 6 minutes until golden brown.  Remove from the oven and allow to cool 5 minutes before transferring to a rack to cool completely.

 These cookies are crunchy and wholesome with the oatmeal and peanut butter--combining two of my favorite cookies into one!  I packaged them up in these great bags I get from Specialty Packaging.

 I can't wait to Skype with Ari and hear the delight over home baked cookies from Mimi--Enjoy!

Decadent Peanut Butter~Brownie Bites

Growing up, my mother baked cookies for us as a homemade dessert in our lunches and as an after school snack.  Her repertoire consisted of--chocolate chip, peanut butter, oatmeal/raisin, snickerdoodles and brownies.  I can make her recipes by heart, but through the years, "marching to a different drum," I've loved to come up with my own combinations, taking what I learned from her, but giving it an unexpected twist.

This morning, awakened at 4:00 a.m. by my very demanding cat, Bailey for his breakfast, I sat quietly on the sofa after he ate and the memory of my mother baking got my creative "juices" flowing.  I've done lots of recipes with chocolate and peanut butter, but the purchase of a new mini-muffin pan by Sur La Table, led me to think of another way to pair this made-for combination.  It's my take on a peanut butter cup in a cookie with the twist being that the chocolate is in the filling and the peanut butter makes up the base.

Reese's Peanut Butter cups, which were created in 1928, turned 83 years old this year.  The product has a wonderful web site to visit with all sorts of interesting facts and I'll share just a few.  Did you know??--Two of our Presidents have been peanut farmers: Thomas Jefferson and Jimmy Carter;  May 18th is "I Love Reese's Peanut Butter Cups Day";  In 1930, this treat cost 1-cent;  November is National Peanut Butter Month (no wonder I love this product LOL!); The furthermost distance a peanut has traveled is to the Moon; and Mr. Ed was given peanut butter to get his mouth to move like he was talking.  That one I found very interesting : )

This time of year holds so many celebrations--graduations and weddings, to name a few, and these Peanut Butter~Brownie Bites would be perfect to set out for family and friends.  The recipe makes six dozen and once they're baked, can be frozen ahead to save time. 

Decadent Peanut Butter~Brownie Bites

Peanut Butter Dough:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup shortening

1 cup light brown sugar, packed

1/2 cup granulated sugar

3/4 cup peanut butter (I used crunchy, but smooth works too)

1 large egg

1 1/2 tsp. Vanilla extract

2 1/2 cups King Arthur all-purpose flour

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

In a stand mixer, using the paddle attachment, cream the butter, shortening, and sugars until fluffy.  Beat in the peanut butter, vanilla and the large egg and mix thoroughly.  

Add the dry ingredients and mix, just until combined.  Bring the dough together and place in plastic wrap.  Chill the dough while you make up the brownie center.

Brownie Filling:

1 cup (2 sticks) unsalted

5 oz. chopped bittersweet chocolate

In a 3-quart sauce pan melt on Med/Low.  Let cool.

1 cup granulated sugar

4 large eggs

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup King Arthur all-purpose flour

8 oz. pkg. Heath English Toffee Bits

Equipment:

Mini muffin pan

Tart dough tamper

Preheat oven to 325F-degrees. 

Whisk the sugar into the melted chocolate/butter mixture.  Add the eggs, one at a time, whisking thoroughly.  When the last egg is added, whisk an additional 3-5 minutes until the mixture has a "shine" to it.  Fold in the dry ingredients and the toffee bits.

Take the peanut butter dough out of the refrigerator.  Make 1-inch balls and place into the mini muffin pan.  Use the wooden tart dough tamper to create the "cup." 

Fill the peanut butter cups with the brownie mixture, about 1 tablespoon full.  Bake in preheated oven 18-20 minutes.  Let cool 5 minutes before removing to a rack to cool completely.  Makes 6 dozen.

I was so excited how these little bites turned out that I telephoned my sister to share my enthusiasm.  We both love Reese's Peanut Butter Cups and anytime I can bake something that mirrors the combination is a A+ in our recipe files.  Enjoy!

 

 

PB & J Pound Cake

My mother once said to me..."if it wasn't for peanut butter and jelly (or jam), you probably would have starved!"  This is true.  I took PB & J, PB & pickle, PB & marshmallow Fluff and other more unusual accompaniments to peanut butter in my lunch box almost every day of my school life because I loved peanut butter--thank goodness I didn't have an allergy to peanuts:-D...and, it probably explains my obsession with making jams!!

I even remember in 6th grade choosing to do an essay on George Washington Carver.  We had been studying him in history for his contribution to agriculture in the Reconstruction South showing farmers that peanuts could be an alternative crop to cotton, which repleted the soil.  Of course, it wasn't his only contribution to history, but I certainly appreciated his research in this area.

To create the peanut butter ribbons through the pound cake, I've taken my idea from the Mint Stracciatelli Pound Cake to melt Reece's Peanut Butter chips and spread them on a parchment-lined baking sheet.  This way I have luscious layers of peanut butter to compliment the "jam".  Speaking of the jam, I didn't use one of the jams I preserved, but, rather I pureed dried blueberries (that I soaked overnight) with some fresh blueberries to make a jam that would hold up in the cake.  The cake is topped off with a brown butter glaze, sprinkle with chopped roasted peanuts, but it could easily have just a dusting of confectioners' sugar.

PB & J Pound Cake
1 pkg. (10 oz.) Reese's peanut butter chips, melted and spread on a parchment-lined baking sheet. Refrigerate for 10 minutes or until set.

Jam:
1 cup dried blueberries
1/2 cup water
Bring to a boil, then add 1/2 cup fresh (or frozen) blueberries, turn off the heat and place a lid on top.  Let set several hours or overnight.  Transfer blueberry mixture to a mini food processor, add 1/2 cup of granulated sugar and puree until smooth.

Break the set peanut butter into shards.

Batter:
1 1/2 (2 1/4 sticks) unsalted butter, at room temperature
1 pkg. (8oz) cream cheese
1 1/2 cups granulated sugar
1 cup light brown sugar, packed
6 large eggs
1/2 tsp. Peanut Butter flavoring (optional)
1 tsp. Vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamon
1/2 tsp. salt
3 1/3 cups all-purpose flour


Preheat oven to 325F-degrees.  Spray a 12-cup Bundt pan with a non-stick baking spray and set aside.
In the KitchenAid, using a paddle attachment, cream the butter and cream cheese thoroughly.  Add the sugars and beat for 5 minutes until fluffy.  On medium speed, add the eggs, one at a time and beat well after each addition.  Add the flavoring and extract and mix together.  Add the dry ingredients all at once and beat on low until incorporated, then, put the speed to medium and mix for 1 minute.  Stir in the peanut butter shards and pour into the prepared bundt pan.

Start with a layer of batter, then add several spoonfuls of the blueberry puree.  Repeat with a another layer and more puree, then, finally, add the remaining batter on top.

Bake 55 to 60 minutes or until the cake pulls away from the sides of the pan and the top is firm to the touch.  You won't be able to use a skewer to test for doneness because you may be sticking into a melted peanut butter layer and think the center is not set.  You'll have to use your senses!

Let the cake cool at least 15 minutes in the pan before inverting it onto a serving plate.  Let cool completely and then ice with the brown butter glaze if desired.

Brown-Butter Glaze
1/4 cup (1 1/4 sticks) unsalted butter
2 cups confectioners' sugar
1 tsp. Vanilla extract
1 T Karo Syrup
1-2 T heavy cream
dry roasted peanuts-chopped (optional)
In a small sauce pan on medium low heat, brown the butter.  Transfer butter to a glass bowl and using a hand mixer, beat in the confectioners' sugar, 1 cup at a time.  Add the extract and the Karo syrup and beat on low.  Add 1 to 2 tablespoons of heavy cream to create a glaze.  Use an off-set spatula to spread the icing, then, sprinkle with chopped peanuts.

When you serve a slice, you will notice ribbons of peanut butter through the golden pound cake, with hints of blueberry jam to compliment it.  Pour a glass of cold milk and share with your family your favorite lunch box meal. Enjoy!