Today I made a batch of delicious ‘Peanut Butter, Oats and Chocolate Chip Cookies’ based on a recipe my wife found on ‘Averie Cooks dot com’ called ‘The Best Flourless Peanut Butter Cookies.’
Since the recipe didn’t make a large batch of cookie dough, I added to the recipe as usual, and mixed in a half cup of rolled oats and about a quarter bag of chocolate chips into the dough. After chilling the dough in the refrigerator overnight, I used a small cookie scoop to make 37, 2″ cookies – pressing down gently with my thumb in two directions to flatten them somewhat before baking for 8 minutes.
I’ve rolled up my sleeves and taken on a more active role in the baking department lately, and this morning I made a batch of delicious ‘Oatmeal, Chocolate Chip and Peanut Butter Cookies’ that my wife found on ‘Bare Feet in the Kitchen dot com.’ I have the advantage of having my wife assisting me in finding the recipes, and making sure I don’t go ‘rogue’ with the ingredients, as I often feel like winging it and not following the recipes closely. 🙂
As it turned out, I insisted on adapting this recipe to using all ‘chunky’ peanut butter, which turned out very well, but required careful pressing of the cookie dough into small 1″ balls, because they crumbled and fell apart if I tried to roll them in my hands. The peanut chunks and chocolate chips are too slippery to adhere together well, and the only way to use all chunky peanut butter is to press the dough together tightly. The result is an oatmeal, chocolate chip cookie with tons of peanut butter crunch!
I baked them for 13 minutes for the first batch, but after that, it took only 11 minutes or so for the following batches. The round cookie dough balls didn’t spread or collapse during baking, so they needed a slight tap with the spatula to spread them out a little prior to cooling. This recipe made 59, 2″ cookies for me, and they’re fabulous – crisp on the outside, and soft and gooey on the inside – enjoy! ☼ 🙂
My wife recently modified a recipe called ‘Oatmeal Cinnamon Chocolate Chip Bars’ found at ‘Bunnys Warm Oven dot net’ ~ and turned them into scrumptious Oatmeal Walnut Chocolate Chip Bars! 🙂
My wife omitted the cinnamon and nutmeg, because it’s not autumn yet, added walnuts instead, and substituted semi-sweet chocolate chips for the recipe’s milk chocolate chips. Once the batter was in the baking form, she also topped the batter with more chocolate chips, walnuts and hearty oats ~ gently pressing them slightly into the batter. The result was a chocolate chip cookie lover’s dream ~ individual bars packed with all the flavor and goodness of the best oatmeal chocolate chip cookies ~ enjoy! ☼ 🙂
We love the flavor and texture of English Muffins, so my wife tried a ‘King Arthur Flour dot com’ recipe for ‘English Muffin Toasting Bread’ ~ and while I can’t say it replaced what I love about English Muffins exactly ~ it did provide a very good and substantial close alternative!
The slices held up well as a toasting bread, and while spreading butter and jam. The flavor and texture were both excellent as well ~ enjoy! ☼ 🙂
I’ve got a few food posts for you today, as I’ve fallen behind on our culinary adventures lately. My wife tried out a new recipe for ‘Slow Cooker Potato Soup’ found on ‘Gimme Some Oven dot com,’ along with ‘Mama’s Yeast Rolls’ found at ‘South Your Mouth dot com’ – and they made the perfect combination!
For the potato soup, she added 8 large thickly sliced carrots, a bay leaf and some black peppercorns in a metal egg as well. You could also add chopped celery. She adjusted some of the ingredient portion amounts as well, and used an immersion blender separately on some of the potato chunks to thicken the soup. She topped the potato soup servings individually with extra cheese, bacon bits, and chopped green onions.
The yeasted rolls turned out as advertised, and made 10 large rolls, but could have made a dozen medium sized rolls. The large rolls would make wonderful sandwiches similar to a Kaiser roll. As usual, I batted cleanup in the kitchen ~ all in a day’s work ~ enjoy! ☼ 🙂
My wife made a new recipe today called ‘Peaches and Cream Pie Bars’ that she found on ‘The Recipe Critic dot com’ ~ and they were a real treat in the heat! She refrigerated them much of the day after they initially cooled, and were a real refreshing snack this afternoon. The only change she made to the original recipe, was to add toasted, chopped almonds on top of the glaze ~ enjoy! ☼ 🙂
We’ve wanted to start baking our own donuts for some time now, and this morning was the perfect opportunity to put our new donut pan to the test! My wife found a recipe for ‘Baked Cinnamon Sugar Donuts’ on ‘As Easy As Apple Pie dot com’ and decided to give it a try.
Our donuts turned out just as advertised, and were a fresh, fluffy, soft and delicious treat for breakfast this morning! This was the opening chapter of our adventure in baking donuts, and while we have a long list of varieties to try in the future, these donuts were a perfect start ~ enjoy! ☼ 🙂
My wife made a recipe today called ‘Easy Coffee Cake Recipe – The Best Cinnamon Roll Cake Recipe’ that she found on ‘Eating on a Dime dot com’ ~ and it’s the best! This coffee cake is absolutely scrumptious, and the perfect treat at breakfast, with a cup of coffee in the afternoon, or as an anytime snack! 🙂 The only change my wife made to this recipe was to add walnut pieces to the cinnamon swirl filling ~ a natural fit for a coffee cake. I’ll let the photos speak for themselves ~ enjoy! ☼ 🙂
A new favorite recipe of ours is one called ‘Almond Cream Cheese Shortbread Bars’ that my wife made from a site called ‘Averiecooks dot com’ ~ and it’s certainly a hit in our house! These are delicious treats, and now that she’s made them a few times, here are her changes from the posted recipe:
– Double the amount of cream cheese filling, which will increase the overall baking time. Monitor the cheesecake filling closely as it bakes, and cover it with aluminum foil after a while to avoid browning on top.
– After the crust has baked for 12-15 minutes and before the cream cheese filling goes on top, spread the shortbread crust with a thin layer of seedless raspberry jam. About 2 teaspoonfuls should do it.
– My wife used her usual frosting instead of the one called for in the recipe, and it’s made with powdered sugar, skim milk and 1 teaspoon of almond extract. Sprinkle flaked or slivered almonds over the wet frosting.
– Cover with aluminum foil and let set over night in the fridge before cutting into slices. Freeze the leftover slices. Yields 12 slices – enjoy! ☼ 🙂
My wife’s made a ‘No Bake Piña Colada Cream Pie’ recipe a couple of times now that she found on ‘Mom On Time Out dot com,’ and it’s already a favorite of ours! This is a luscious cold treat on a hot day, and one that’s sure to be a crowd pleaser!
The variations my wife uses in her recipe omits the rum flavoring and the whipped cream topping, while making the pie in an aluminum pie pan with plastic lid for easy freezing. Once the pie is frozen, then it’s sliced and topped with toasted coconut around the rim, and two slices are placed on plates and refrigerated before serving. The rest of the frozen slices are placed back into the freezer to enjoy another day.
As always, my specialties are batting clean-up at the sink, the fine art of taste appreciation, and food blogging. This pie is indeed a scrumptious treat ~ enjoy! ☼ 🙂