Peanut Butter and Strawberry Cookies

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I feel like I haven’t posted a cookie round these parts for some time now, but truth be told…we went on a bit of a chocolate chip cookie bender for a bit and maybe had to slow it down in the ‘zerts department. I mean, when you freeze cookie dough into portions and have them stashed in the freezer, there’s not much stopping you from treating-yo-self nightly to a warm cookie or two. Cookie binge was followed by an ice cream binge…so, we had to take it a little easy on the sugar intake.

Then, I decided to make these cute little numbers because they’ve been knocking around in my brain for days and I just couldn’t ignore them any more. I’m gonna have to unload them on Sean’s office mates or something, because I cannot resist these guys.Even Sean, who claims to hate peanut butter cookies, couldn’t stop eating these. They’re thick and chewy and full of peanut butter flavor with little bits of intense strawberry throughout–like a pb&j in cookie form. These are best served with a tall glass of cold milk–the cow kind or the almond kind, or whatever kind you like. I even had one with horchata. GOOD STUFF. Cookie magic, cue the sparkle emoji!

[recipe]

Print Recipe

Peanut Butter & Strawberry Cookies

Makes about 30 cookies

Adapted from THIS recipe.

1 cup coarsely ground oatmeal, ground in a food processor so there are some large pieces and some powdery bits

1 1/2 cups white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (4 ounces) softened, unsalted butter

2/3 cup peanut butter

1 1/2 cups dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups freeze dried strawberries (plus more for topping)

1 cup peanut butter chips

1/2 cup coarsely chopped peanut

Preheat the oven to 350ºF and line 2 baking sheets with parchment paper.

In a bowl, whisk together the oats, flour, baking powder and salt.

In the bowl of a mixer, beat the butter and peanut butter together until smooth. Beat in the dark brown sugar until combined. Add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla. Add the oat and flour mixture, all at once, and beat on low speed until just combined. Fold in the freeze dried strawberries, peanut butter chips, and peanuts until distrubuted evenly throughout the dough.

Using a large cookie scoop (about 2 heaping tablespoons), scoop portions of dough onto the prepared baking sheets, spacing an inch or so apart. Pat down the tops of the cookies using your fingertips or the bottom of a flat glass as these cookies will not really spread. Bake the cookies in the center of the oven for 13-15 minutes or until the bottom of the cookies are golden brown when lifted from the baking sheet. While the cookies are still hot, carefully press a slice of freeze dried strawberry onto the top of each cookie. Cool about 5 minutes before transferring cookies to a cooling rack. Repeat with the remaining dough. [/recipe]

Roasted Brussels Sprouts Dip and Brûléed Lemon Mascarpone Dip

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Roasted Brussels Sprouts Dip

Guys! A while back I made some warm, cheesy dips for Wisconsin Cheese Dairy Dips and damn, they are so good. Not to pat myself on the back or anything…but, I mean, cheese-on-cheese-on-cheese-plus-carbs always wins. One of these dips is savory and the other is sweet and both are totally holiday-party-worthy.

First, is the Roasted Brussels Sprouts Dip. It has my favorite way to eat brussels sprouts–roasted–plus bacon, cream cheese, and cheddar cheese!

Second, we have a Brûléed Lemon Mascarpone Dip. OMG, lemon curd, mascarpone, crunchy sugar topping, AND cookie dippers! DEAD. I highly suggest a spice cookie dipper for this. It’s a sweet, cheesy holiday miracle…as all holiday miracles should be.

Head over to Wisconsin Cheese for more dips and recipes!

Brûléed Lemon Mascarpone Dip

 

Full disclosure: I made these cheesy recipes for Wisconsin Cheese Dairy Dips and was compensated for recipe development and photos. However, as a cheese-lover, all opinions and words are my own. Enjoy!

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

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Happy Thanksgiving-Eve!!

Are you hosting or just contributing or, better yet, just kicking back and feasting? I’m not making a turkey. We aren’t hosting, so I’m just bringing mashed potatoes, dinner rolls, and a pie. I’m basically on carb-duty and I like it.

Anyways, you guys! Joy wrote another cookbook! Homemade Decadence is full of brunch things, sweet treats, pie-talk, and even some boozed up dranks. It’s pretty fantastic and so, so beautiful, too.

So far, I’ve made her Chocolate Pound Cake with Chips and Chocolate Glaze–I served it as dessert when we had Sean’s cousin and her husband over for a “thank-you-for-watching-our-baby-while-we-went-to-dinner-and-kept-my-crazy-in-check-with-multiple-texts-and-updates” dinner a few weeks ago. It was a hit, super chocolatey with a perfect, fine textured crumb.

And, obvs, I made these cookies. The recipe in the book calls for salted peanuts, but I didn’t have any, though I did have hazelnuts in my freezer and flaky salt in my pantry. So, that happened instead. These cookies are seriously SO GOOD. Like, we could not stop eating them. Usually, I like my chocolate chip cookies a little underdone, but I let these go an extra minute-ish so the edges got a little more brown. UGH. SO AMAZING. The edges come out just crisp, with a buttery-toffee bite and chewy cookie bellies. I’m pretty sure the malt powder and the hefty dose of vanilla is what makes these cookies so addictive. They are extra chewy from the oatmeal, plus there’s chunks of dark chocolate and crunchy hazelnuts throughout. Just make them, please.

Also, get this book, add it to your holiday gift list, it’s a keeper.

[recipe]

Print Recipe

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

Adapted from Homemade Decadence by Joy Wilson

The original recipe calls for salted peanuts and milk chocolate chips. I subbed in dark chocolate chips, toasted hazelnuts, and sea salt sprinkles instead.

Makes about 36 cookies.

2 1/2 cups old-fashioned oats

2 cups all-purpose flour

3/4 cup malted milk powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup, 2 sticks, unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1/4 cup whole milk

1 tablespoon pure vanilla extract

1 1/2 cups chocolate chips

1 1/2 cups toasted hazelnuts, chopped

flaky sea salt for the tops

Line 2 baking sheets with parchment and place the oven racks in the upper and lower thirds of your oven. Preheat to 350ºF.

In a large bowl whisk together the oats, flour, malt powder, baking powder, baking soda, and salt.

In an electric mixer fitted with the paddle attachment, beat together the butter and the sugars until light and fluffy, about 3-4 minutes. Add the eggs one at a time, scraping the bowl after each addition. Reduce the speed to medium low and slowly add the milk and vanilla. Mix until well combined. Reduce speed to low and gradually add the oat mixture until just combined. Using a rubber spatula, fold in the chocolate chips and nuts.

Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle each cookie with sea salt. Bake until they are just set and golden around the edges, about 12 minutes (I did about 14 minutes). Let cool on the baking sheet for about 5 minutes and then transfer to wire racks to cool completely. These cookies will keep in an airtight container at room temperature for up to 4 days. [/recipe]