One time when I was at a party during exchange a girl came up to me and said that she heard from two independent and reliable sources that I made the best cookies. Kitchen cred + 1
Joy the Baker’s No-Bake Orange Cream Pie
Because after not seeing your friend for nearly two years the only logical thing to do together is make pie, agreed?
(Source: joythebaker.com)
Cinnamon sugar pull apart bread
Because bread is the new cupcake
Peanut Butter Pecan Biscotti
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4 tablespoons (1/2 stick) unsalted butter, softened
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1/3 cup natural peanut butter
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1 cup granulated sugar
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1 large egg
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1 large egg yolk (save the egg white for the egg wash)
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup pecans
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egg wash and 1 tablespoon of milk for egg wash
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sugar for topping
Place a rack in the center and upper third of the oven and preheat to 325 degrees F. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar. Beat until well incorporated and slightly fluffy in texture. About 3 minutes. Stop the mixer, scrape down the bowl and add egg and egg yolk. Beat on medium speed until well blended, about 2 minutes. Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated. Stop mixer. Add pecans and remove the bowl from the mixer. Finish incorporating ingredients with a spatula. Dough will be slightly dry. That’s ok. Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide. Brush with egg wash and sprinkle generously with granulated sugar. Bake on alternating racks for 15 minutes. Switch baking racks and bake for another 15 to 20 minutes, until golden brown and cooked through. Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft. Use a serrated knife to slice biscotti about 1-inch thick. Place cut side down on the baking sheet and bake for another 10 to 15 minutes. Remove from the oven and allow to cool. Biscotti will last, in an airtight container at room temperature, for up to 10 days.
Coconut Choc Chunk Blondies
Ingredients: For drizzle and garnish: (optional) Directions: Add the shredded coconut and chocolate chunks to the bowl, and fold in with a rubber spatula until evenly distributed. Transfer the batter to the prepared baking dish and spread evenly with a spatula. Bake for 20-25 minutes, until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling. To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars. Sprinkle with additional shredded coconut before the chocolate sets, if desired. Allow to cool completely before cutting into bars.
1 cup all-purpose flour
1/8 tsp. salt
8 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. bittersweet chocolate, coarsely chopped
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut
Preheat the oven to 180 degrees C. Butter and flour an 8- by 8-inch square baking dish. In a small bowl, sift together the flour and salt; set aside. In another mixing bowl combine the melted butter and brown sugar and beat until well combined. Scrape down the sides of the bowl, add the egg, and mix until incorporated. Mix in the vanilla and coconut extracts until well blended. Add in the dry ingredients and mix just until they have been incorporated.
Come Together Peanut Butter Cupcake
Cupcakes
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (3/4 stick) unsalted butter, softened
- 3/4 cup smooth peanut butter, room temp
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup milk
Preheat oven to 180C. Line muffin tin cupcs with paper cupcake liners. Sift flour, baking powder and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth. Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.
Chocolate ganache
- 100g dark chocolate
- 100ml double cream
- 50g chopped peanuts
When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and decorate with peanuts
