Dark Molasses Gingerbread Cake

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When I stumbled upon a link to a Buzzfeed list entitled “15 Unusual Cakes You Need To Make Right Now” on Facebook, of course I had to click. And — good news — the list doesn’t disappoint, including recipes like Jelly Donut Cake and cakes that incorporate condensed tomato soup and mashed potatoes (not in the same cake, however).

Part of me wants to give all these cakes a try, but since you have to start somewhere I opted to start at the very beginning — a very good place to start. (Sorry — couldn’t resist.) This first cake — a gingerbread cake recipe from Food52 that gets its unique flavor from blackstrap molasses — seemed especially appropriate for this holiday season, after all. (Plus, it sounded amazingly delicious.)

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When I went to my local Whole Foods on the hunt for blackstrap molasses, which I had never heard of before, the item was labeled a “Foodie Find” on the shelf. I was interested to learn more about this new (to me) molasses. Turns out, it’s made of the syrup produced when a sugar cane plant is processed to make refined sugar, and it’s been getting lots of buzz of late for its health benefits, ranging from being rich in iron to acting as a great sweetener for diabetics to enhancing the health of hair. Interesting, for sure!

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I’ll have to trust the experts on the nutritional wonders of blackstrap molasses, but after having made this cake I can comment on its taste and let you know it’s really, really good. It adds a wonderful complexity to this cake, giving it a distinct and sophisticated flavor. The cake is dense and delightful, while the frosting (I’d never made frosting with flour in it before!) is the perfect balance. You must make this frosting.

I opted to bake this cake in loaf pans rather than a traditional cake pan to make it more sharable and easy to slice, but it would do well in many forms (two 8-inch baking pans, loaf pans, a springform pan, etc.).

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Ingredients (for cake)

  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups blackstrap molasses
  • 3/4 cup brown sugar
  • 1/3 cup white sugar
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 2 large eggs, beaten
  • 1 1/2 cups whole milk

Ingredients (for frosting)

  • 16 ounces (2 bars) full-fat cream cheese, softened
  • 1/4 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla

Directions (for cake)

  • Preheat the oven to 350 degrees and grease a 10-inch round springform pan, two standard loaf pans, or two 8-inch round cake pans. (I used four loaf pans total — all smaller than standard.)
  • Place the butter in a saucepan over medium heat. Pour in the molasses, add both sugars, and whisk until butter melts and sugars have dissolved completely. Remove from heat to cool. (The molasses will begin to separate from the butter.)
  • Combine the flour, salt, baking soda, ginger, cinnamon, and cocoa powder in a large mixing bowl.
  • Add the vanilla, eggs, and milk into the saucepan with the molasses mixture and whisk to combine. Slowly pour this liquid into the bowl of dry ingredients.
  • Whisk wet and dry ingredients together to combine, making sure there aren’t any lumps in the batter.
  • Pour batter into prepared pans (fill a little more than halfway) and bake until a toothpick inserted into the center comes out clean. (Note: Baking times will differ based on the size and type of pans you used.)
  • Let cake(s) cool for 20-30 minutes before removing from the pan. Let cool completely before frosting.

Directions (for frosting) (This stuff is GOOD!)

  • Using a stand mixer, whip the cream cheese on high speed for several minutes, until it’s completely smooth. Scoop into a separate bowl and set aside.
  • Whisk the flour, sugar, and salt together in a small saucepan. Turn the heat to medium and add the milk, whisking constantly, to create a smooth paste. Continue to whisk as the mixture comes to a simmer. The mixture will thicken quickly and very noticeably as it comes to a boil, so be on the lookout for that to happen.
  • Simmer the mixture for a minute, then remove from heat and place the flour mixture into the mixer bowl.
  • Whip for 10 minutes.
  • Add whipped cream cheese, beating at medium speed.
  • Add vanilla and continue to beat until the mixture is smooth and silky.
  • Let the frosting cool in the fridge for a few minutes before using it to frost the completely cooled cake(s).

Now that I’ve made this cake, which one from the Buzzfeed list should I tackle next? (I’m particularly intrigued by this mashed potato cake. Thoughts?)

Christmastime Confessions

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Confession time: I’m not obsessed with Christmas. While, admittedly, I do meet many typical white girl stereotypes (I love yoga pants, smartwater, baking, posting pictures of my dog on Instagram, etc.), a deep love of surrounding myself with all things Christmas doesn’t make the list for me.

Don’t get me wrong: I love CHRISTMAS. I love being with my family this time of year. I love that it means excuses to have parties and go to parties and bake delicious treats. I love Christmas Vacation and Elf viewings. I love the coziness of the season.

What I DON’T love about Christmas? Putting up decorations. Decorations themselves? All for it. Other people’s decorations at their houses? Sure! Love it! Keep ‘em coming! When it comes to my house, though, there are so many things that make the list ahead of decorating for Christmas.

That’s why this is the extent of our Christmas decorations this year:

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A rather non-committal holiday-ish wreath and a lumberjack nutcracker*.

I’m such a Scrooge, I know.

One day, we will decorate. (We have in the past, even.) But this year, we opted out. After all, we’re lucky enough to be spending several days with our families the week leading up to Christmas, so there’s such a limited amount of time we’d be home to enjoy decorations in the first place.

This year, there’s so much else going on that decorating took a backseat. Instead, we spent time with friends. We relaxed. We worked. We worked out. And we didn’t want to sacrifice any of those things in exchange for making our house look Christmas-y. (This realization gives me so much admiration for my parents, who always made Christmas at our house beautifully festive, despite all the other things they had going on. Thank you for the time you spent making the holiday so special for us, Mom and Dad!)

And guess what? It still feels like Christmas even minus the tree and lights and reindeer. Christmas is everywhere we go. And it’s going to be a good one this year.

(I must say, though — it’s harder to find a place to store yet-to-be-delivered Christmas gifts when you don’t have a tree to put them under. Bah, humbug.)

*(Come on, though — that nutcracker is pretty amazing, right? A Target find! Just $10!)

Trail Mix Cookies (And Yet Another Recipe Contest)

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As you know if you’ve read more than about three of my blog posts, I love to bake. At this point, I’ve built up a pretty solid collection of go-to recipes, and so it’s fun to start modifying those tried and true treats a bit to create something new.

That was the case with these trail mix cookies. My friend Watson suggested I figure out a trail mix cookie recipe (she’s always full of awesome recipe ideas, by the way) and so I put it on my baking to-do list a couple of months ago. (Yes, I keep a list of things I want to bake. What — you don’t? Weird.)

I felt like it was the perfect time to give these a try because I’d decided I wanted to enter yet another cooking contest: the Sun-Maid Milk Chocolate Raisins “Naturally Irresistible” recipe contest. (I know, I know. I couldn’t help myself. It’s a legit obsession at this point. Mini-obsession, perhaps.) I started brainstorming recipe ideas incorporating chocolate-covered raisins, and the trail mix cookies came back to mind. Trail mix tends to have raisins, after all, so wouldn’t chocolate-covered raisins fit into that theme?

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I used the cookie recipe my mom made growing up, a deliciously chewy oatmeal chocolate chip cookie recipe, as the base for this recipe (oatmeal also felt right for trail mix cookies) and went from there. I removed the chocolate chips and added plain M&M’s, chocolate-covered raisins, and salted cashews, but am convinced that these would work great with lots of nut/salty variations (peanuts, almonds, pistachios, even sunflower seeds, I’m betting, would all do the trick).

Here are the deets:

Trail Mix Cookies

Ingredients 

  • 1 1/4 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 1/3 cup chocolate-covered raisins
  • 1/3 cup plain M&M’s
  • 1/3 cup salted cashews

Directions

  • Preheat oven to 325 degrees and line baking sheets with parchment paper or a Silpat. Set aside.
  • Combine oats, flour, both sugars, soda, and salt, stirring well.
  • Mix in egg, oil, and vanilla. Dough may seem dry — it’s all good!
  • Stir in raisins, M&M’s, and cashews.
  • Roll dough into balls and place on baking sheet. (I like to make larger cookies — about two Tablespoons of dough for each cookie — so they come out nice and chewy.)
  • Bake for 10-12 minutes, or until just SLIGHTLY browned on top.

Help Me Make My Blog Better, Y’all! (P.S. Happy Birthday To My Blog!)

Curiouser & Curiouser turns three today, guys! I can’t believe this will be my 313th post on this blog. I started off back in December of 2011 itching to start a blog but not sure what I should focus on, and now, three years later, I’ve sort of found my path — and it’s all over the place. I write about food (baking, usually), fashion, advertising, fitness (shout out to Pure Barre!), and every now and then crank out a “what I’ve been up to” or “what I’ve been loving lately” type post.

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And so, on the anniversary of the start of this blog, I thought it would be appropriate to ask you lovely readers how I can make it better. I was inspired to write this post after reading a similar one on my friend Katie’s blog, Life with a Dash of Whimsy. She asked her readers what they liked about her blog, what they wanted to see more of, etc., and I realized I’d love to the same feedback about Curiouser and Curiouser.

So…

  • Do you find my posts interesting?
  • What do I write about that you’d like to see more of? Less of?
  • Is there something I don’t currently write about that you’d like me to include in my rotation?
  • What would make my blog better?

You can either leave feedback in the comments section of my blog, or you can email me at annaskeller@gmail.com.

Thanks for reading Curiouser and Curiouser, and for helping to make it a better blog in its fourth year!

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My Minute Rice “Love Every Minute” Holiday Recipe Contest Entry: Brown Rice, Sausage, Cranberry, And Goat Cheese Casserole

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Y’all. I’m officially hooked on this whole recipe contest stuff. I found a website that collects information about lots of upcoming recipe contests, and it’s been fun to look through that list and see which contests I’m best suited for/inspired to participate in.

This time around, I’ve entered the Minute Rice “Love Every Minute” Holiday Recipe Contest, hosted on AllRecipes.com. Entrants are allowed to submit one recipe that incorporates a Minute Rice product in a holiday dish.

Though I didn’t have an existing recipe in mind, I immediately thought “casserole!” and got to work brainstorming a recipe that felt appropriately festive (cranberries!) while also hearty, warm, and filling (rice and sausage helped there). (The goat cheese could easily be subbed out in lieu of feta, but I love the creaminess of goat cheese, and it worked nicely here. Also, just leave out the sausage for a delicious vegetarian-friendly option!)

This dish turned out well, and is something I can’t wait to share with my family over Christmas.

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Brown Rice, Sausage, Cranberry, And Goat Cheese Casserole

Ingredients 

  • 1 cup Minute Rice brown rice
  • 6 ounces fat free plain Greek yogurt
  • 4 ounces goat cheese, softened
  • 2 eggs
  • 2 teaspoons dijon mustard
  • 1 1/2 Tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 sweet Italian sausages, casing removed
  • 1 cup dried cranberries
  • 2 teaspoons thyme, minced
  • 2 teaspoons sage, minced
  • Salt and pepper to taste

Directions

  • Preheat oven to 350 degrees and spray a two-quart casserole dish with non-stick spray. Set aside.
  • Prepare Minute Rice brown rice according to directions on the side of the box.
  • Whisk yogurt, goat cheese, eggs, and mustard together in a large bowl.
  • Heat olive oil in a skillet over medium heat.
  • Add onions, garlic, and sausage, and cook until sausage is browned (about 7 minutes), crumbing sausage while it cooks.
  • Remove skillet from heat and stir in cranberries, thyme, and sage.
  • Add sausage mixture to cheese mixture, combining well.
  • Pour mixture into prepared casserole dish and cover with foil.
  • Bake for 20 minutes uncovered and 10-15 additional minutes uncovered.
  • Sprinkle with salt and pepper before serving.

 

Arugula, Pear, Gorgonzola Cheese And Candied Walnut Salad (a.k.a. Friendsgiving Salad)

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I’ll just cut to the chase: This is the perfect salad to make for your holiday get-togethers.

I’ve made it two years in a row now for a Friendsgiving celebration (it was requested Year Two), hence its name. I lifted the candied walnut recipe from this delish sweet potato appetizer offering I discovered last year, and thought they would be an ideal addition to the salad. Good call, me!

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I don’t have much else to say about this salad except that it’s good. Really, really good. The crunchy sweet/spicy walnuts pair so well with the pear, and then the gorgonzola cheese and red onion give it a wonderfully robust flavor. I made it again recently to share with my extended family at Thanksgiving, and it was a hit there as well. In fact, I’d like some again now.

Arugula, Pear, Gorgonzola Cheese, And Candied Walnut Salad (serves 4-6)

Ingredients (for candied walnuts)

  • 2 Tablespoons white sugar
  • 1 Tablespoons water
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped walnuts

Ingredients (for dressing)

  • 1/8 cup balsamic vinegar
  • 3 teaspoons dark brown sugar
  • 1 clove garlic, minced (feel free to adjust based on your love for garlic!)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup olive oil

Ingredients (for salad)

  • 7 ounces organic arugula (a full Trader Joe’s bag of arugula, for reference)
  • 1 pear, sliced thinly
  • 8 ounces crumbled gorgonzola cheese
  • 1/2 red onion, sliced thinly (use a mandolin if you have one!)

Directions (for candied walnuts)

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
  • Heat sugar, water, and cayenne pepper to boiling over medium heat in a medium-sized saucepan, stirring occasionally. Boil and stir 2 minutes.
  • Remove from heat, and gently stir in walnuts until coated.
  • Spread nuts on prepared cookie sheet and bake 8-12 minutes, or until golden brown. (Watch carefully — these can burn quickly!)
  • Remove from cookie sheet and set aside to cool completely, then crumble to separate into small-ish pieces.

Directions (for dressing)

  • Place balsamic vinegar, brown sugar, and garlic in a small bowl and whisk to dissolve sugar.
  • Add remaining ingredients and mix well.
  • Place dressing in jar with lid and shake well before dressing salad.

Directions (for salad)

  • Place arugula in large salad bowl, and top with cheese, candied walnuts, and red onion. Top with pear slices.
  • Just before serving, add dressing to the bowl and toss well to coat. Enjoy!

This And That On A Friday

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Happy Friday! We made it to the end of the week. Yay, us! What better way to celebrate than with a few random thoughts from moi?:

  • Right now, Kevin and I are en route to Brooklyn, New York, with the Fulton & Roark team to be a part of the American Field pop-up market this coming weekend. We can’t wait to meet the people behind the other awesome brands that will be showcased there, do some holiday shopping, and hang out in the city. (I’m hoping to check out SoulCycle while I’m there. Has anyone tried it? Yay or nay on giving it a go?)

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  • How adorable are these Short Stack cookbooks? I love how each (short — 50 pages or fewer) book focuses on a single ingredient, containing recipes that can be made using it. Lovely design meets handy cooking resource. I’m on board.

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  • I can’t believe this is a thing. A pretend allergy-free lunch complete with epi pen? Really, American Girl? Things have changed since the good ole Pleasant Company days back in the 90s, to be sure. (I’m still upset they no longer sell the Samantha doll anymore. Guess that makes mine a collector’s item, though!)

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  • Speaking of Thanksgiving, if you haven’t seen this latest tiny hamster video, you’re welcome. (Those HATS!):

 

 

My 2nd Chiquita Contest Entry: Banana Walnut Bread Pudding With Caramel Sauce

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Remember last week when I entered the Chiquita Cooking Lab contest last weekend with a banana bread pear sandwich recipe? Well, I really enjoyed coming up with that recipe, and so I couldn’t help but check back in on the Chiquita website this week and check in on their next round of ingredients. Up this week? Chiquita bananas (duh!), walnuts, and caramel.

I decided to go with a banana bread pudding, adding walnuts to the dessert to give it some good texture and saltiness. Topped with some homemade caramel sauce, how could you go wrong?

Kevin Keller says this recipe is a winner, and Kevin Keller knows his desserts. (Hear that, Chiquita folks? A WINNER!) Try it for yourself and let me know what you think! (Except you, Bethany. Everyone knows you don’t love bananas. But just trust me that this is really super good to those of us who do.)

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Banana Walnut Bread Pudding With Caramel Sauce

Ingredients (for banana bread pudding)

  • 3 Chiquita bananas, sliced into 1/4-inch slices
  • 3/4 cup walnut pieces
  • 4 cups day-old sourdough bread, cut into 1-inch pieces
  • 1/4 cup melted butter
  • 3 eggs
  • 1 3/4 cup half and half
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Ingredients (for bread pudding sauce)

  • 4 Tablespoons butter
  • 2 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 3/4 cup half and half
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract

Ingredients (for caramel sauce)

  • 1 cup light brown sugar
  • 1/2 cup half and half
  • 4 Tablespoons butter
  • Pinch salt
  • 1 Tablespoon vanilla extract

Directions (for bread pudding)

  • Preheat oven to 375 degrees and spray a casserole pan with non-stick spray.
  • Add bread to prepared pan.
  • In a medium bowl, lightly beat eggs.
  • Add half and half, vanilla, cinnamon, nutmeg, and salt.
  • Stir in bananas slices.
  • Pour mixture over bread cubes and stir to coat.
  • Sprinkle walnuts on top of bread.
  • Bake, uncovered, at 375 degrees for 40 minutes or until a toothpick inserted into the center comes out clean.

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Directions (for bread pudding sauce)

  • Melt butter in a saucepan over medium heat.
  • Add sugar and cornstarch to melted butter, stirring to combine.
  • Stir in half and half and corn syrup.
  • Cook and stir over medium heat until the mixture comes to a full boil.
  • Boil for 1 minute and remove from heat, then stir in vanilla.
  • Spoon sauce over bread pudding and serve warm.

Directions (for caramel sauce)

  • Mix the brown sugar, half and half, butter, and salt in a saucepan over medium-low heat.
  • Cook while whisking gently for 5 to 7 minutes to thicken.
  • Add the vanilla and cook another minute to thicken further.
  • Spoon warm caramel sauce over bread pudding (on top of the bread pudding sauce). You can save the rest of the sauce to use later (it would be great over ice cream!).

 

Rustic Apple Tart: A Kevin And Anna Joint Baking Venture!

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When it was time for our annual Friendsgiving celebration with some of our favorite folks this past weekend, Kevin and I found ourselves in charge of a dessert item. I asked Kevin what we should make, and he suggested “an apple something,” which sounded pretty great to me. Plus, he wanted to help me make it — something I was extra excited about, because although we cook together pretty often I’m usually the solo baker in our house.

So Saturday morning, we found ourselves on the hunt for apple-themed dessert recipes online. We landed on an Ina Garten recipe (and in my experience, the Barefoot Contessa doesn’t lead you astray) which seemed simple and delicious, and after a quick trip to the store for a few ingredients, we set to making this rustic apple tart.

The dessert ended up being a hit at Friendsgiving! It wasn’t too sweet, the apples offered a fresh flavor, and the orange zest gave it just enough brightness. Wahoo! Dessert success for the Kellers!

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Rustic Apple Tart

Ingredients (for the pastry)

  • 1 cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 stick very cold, unsalted butter, diced
  • 2 Tablespoons ice water

Ingredients (for the filling)

  • 3 apples (we used 1 1/2 Granny Smith and 1 1/2 Honey Crisp), peeled, cored, and diced into large chunks
  • 1 teaspoon grated orange zest
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground allspice
  • 4 Tablespoons (1/2 stick) very cold, unsalted butter, diced

Directions (for crust)

  • Place the flour, sugar, and salt in the bowl of a food processor fitted with an s-blade. Pulse a few times to combine.
  • Add the butter and pulse 12-15 times, or until the butter is the size of peas.
  • With the food processor running, add the ice water through the feed tube of the machine.
  • Keep pulsing to combine, stopping before the dough becomes a solid mass.
  • Remove from food processor onto a floured surface and knead to form into a disk. (Our dough was pretty flaky, so don’t worry if yours is at this point, too!)
  • Place in the fridge for at least one hour.

Directions (for filling)

  • Preheat oven to 450 degrees and line a cookie sheet with parchment paper. Set aside.
  • Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface, then transfer dough to the prepared baking sheet.
  • Toss apple chunks with orange zest, and cover the tart dough with the apple chunks, leaving a two-inch border of crust uncovered.

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  • Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with an s-blade. Add the butter and pulse until the mixture is crumbly.
  • Pour mixture a bowl and rub it with your fingers until it starts holding together.
  • Distribute evenly on the apples, then gently fold the border of the dough over the apples, pleating it to make a circle.
  • Bake for 20-25 minutes, until the crust is golden brown.
  • Serve at room temperature (we cut ours into wedges like a pizza).

 

Reese’s Cup Stuffed Peanut Butter Cookies

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I mentioned this cookie recipe in a blog post a couple of weeks ago, but didn’t include the recipe directly on my blog. Since I’ve made this recipe a grand total of FIVE times (yep — the fifth batch is currently in the oven) since discovering it, I’d say it’s a keeper. I wanted to make it more official by adding it to the Curiouser and Curiouser database.

At this point, several people have tried these cookies, and they’ve received rave reviews. They’re honestly the best peanut butter cookies I’ve ever had. Hands down.

Okay, enough talking about these cookies. Let’s look at them, shall we?

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Drooling yet?

The secret to the recipe is the peanut butter cup baked inside each cookie. I’ve used both Reese’s cups and Trader Joe’s dark chocolate peanut butter cups, and both are equally delicious.

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Before you embark on baking these for yourself, I wanted to be sure to mention that you need to plan ahead. After mixing up this cookie dough, you’ll need to refrigerate it for at least an hour before baking the cookies. (It’s kind of like my pretzel butterscotch chocolate chip cookie recipe in that way, and equally worth waiting for.) Also, as far as what type of peanut butter to use, I’ve been going with the Harris Teeter store brand creamy peanut butter, and that’s working quite well.

Reese’s Cup Stuffed Peanut Butter Cookies

Ingredients 

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • About 18 miniature peanut butter cups, unwrapped (if I’m using the TJ’s dark chocolate cups, I use two of the small bags)
  • Mini chocolate chips (for topping)

Directions

  • Don’t preheat your oven yet! (Remember, you have to wait at least an hour after making the dough before baking.)
  • In a medium bowl, stir together the flour, baking soda, and salt, and set aside.
  • In the bowl of an electric mixer, cream together butter and both sugars on medium speed until combined.
  • Add in the peanut butter, egg, and vanilla, then turn the mixer to high and beat until the dough becomes light in color and nice and smooth.
  • Turn the mixer speed to low and slowly incorporate the dry ingredients.
  • Mix until combined.
  • Cover the dough and chill it for at least an hour. (You can make the dough well in advance, though. It can be refrigerated for up to three days or frozen for up to two months before baking if needed.)
  • Once you’re ready to bake your cookies, preheat the oven to 350 degrees and line cookie sheets with Silpats or parchment paper.
  • Roll dough into Tablespoon-sized balls, sticking a peanut butter cup between two balls of dough and sealing it inside the dough. Repeat with the rest of the dough.

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  • Bake cookies for 10-12 minutes, or until they become VERY lightly browned on the sides. (These are cookies you definitely want on the under-baked side so they stay nice and gooey, so watch them carefully.)
  • Immediately after removing the cookies from the oven, top each cookie with a few mini chocolate chips, pressing in very slightly to hold them in place.
  • Remove cookies from baking sheet and cool completely on a wire rack. (The mini chocolate chips will take a while to set.)

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