Snickerdoodle Blondies

Snickerdoodle Blondies

School starting back marks the end of summer for most of us. Whether you have kids in school or not. Most vacations are over and it marks new beginnings for many.

I have both of my kids living at home again. Wes is working on his masters while working a full-time job, and Savannah will be in her last semester of college before internship. I miss the days of fretting about the first-day outfit and picking out the perfect backpack. As mothers, we all want our babies to grow into responsible adults, but it is still just a bit sad when they do.

With this being the first week of school for most in our area I thought I would share a recipe that was one of my kid’s favorites when they were small. Snickerdoodles are delicious with a hint of cinnamon on top of the moist and chewy cookie, and it’s just as good as a blondie, only easier.

 

Snickerdoodle Blondies
 
Author:
 
Ingredients
  • 1 c. unsalted butter, melted
  • 2 c. granulated sugar
  • 2 tbsp. milk
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2¾ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. cream of tartar
  • ¼ tsp. salt
  • Topping:
  • 2 tbsp. granulated sugar
  • 1½ tsp. ground cinnamon
Instructions
  1. Preheat oven to 350℉. Grease and flour a 9 x 13-inch pan, set aside.
  2. In a large bowl combine melted butter, sugar, and milk. Add the eggs and whisk until combined.
  3. In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir the flour mixture into the butter mixture and mix until all dry ingredients are mixed in.
  4. Pour into the prepared pan.
  5. Mix sugar and cinnamon until combined. Sprinkle over the batter in the pan.
  6. Bake for 20 to 25 minutes, or until the blondies start to pull from the sides of the pan.
  7. Cool completely before cutting.
Notes
Best eaten within twenty-four hours.

 

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Triple-Flavored Big-Batch Cookies

triple-flavored-big-batch-cookies

 

Sometimes things happens that awakens an interest that you never imagined having. This particular thing has happened to me, as of late. I find myself wanting to learn as much about beekeeping as I possibly can.

A couple of years ago Greg and I came home, after being out of town for several days, to find hundreds of dead or almost dead honeybees in our living room floor. At the time I wanted nothing to do with them and contacted several beekeepers to rid myself of them. I thought that they were in the walls of our house and not being very fond of bee stings; I could not imagine coexisting with them in the same house.

Now I know that they were swarming and simply looking for a place to start a new hive. As it turned out, they were not in the walls of the house. They had, however, moved into a vacant camper behind the barn. Last year a local beekeeper, Michael, caught a couple of swarms here on the farm. The bees stayed in the camper for a while, but it was evident several weeks ago that they no longer occupied the camper.

I have bought two books but admittedly have only read parts of them. Greg and I will be going to the beach soon, and they are my intended reading material. In the meantime Michael has another nuc here on the farm and is going to help me set up a hive. I am still not too keen on the stings, but I’m excited about this new hobby of ours. If you are a beekeeper yourself, I would appreciate any information that you are willing to share! (notjustsundaydinner@yahoo.com)

Today’s recipe has all the goodness of peanut butter cookies, oatmeal cookies, and chocolate chip cookies. These Triple-Flavored Big-Batch Cookies are delicious, and this recipe makes 10 to 11 dozen cookies. You can freeze a portion of the cookie dough if you do not care to bake so many at one time.

 

Triple-Flavored Big-Batch Cookies
 
Author:
 
Ingredients
  • 3 c. all-purpose flour
  • 2 c. rolled oats
  • 3 tbsp. unsweetened cocoa powder
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 c. butter, softened
  • 1 c. chunky peanut butter
  • 1½ c. granulated sugar
  • 1½ c. packed brown sugar
  • 3 egg, room temperature
  • 2 tsp. vanilla extract
  • 3 c. semisweet chocolate chips (or 2 c. semisweet chocolate chips plus 1 c. peanut butter chips)
Instructions
  1. in a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside.
  2. In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chips.
  3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350°F oven for 12 to 14 minutes or until edges are lightly browned and set. Cool on cookie sheet for 2 minutes. Transfer to wire racks to cool.

 

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Peanut Butter Skillet Brownie

peanut-butter-skillet-brownie

 

 

Binge watching a television show is entirely new to me. Since Netflix came into existence I think everyone in my family has binge-watched something, besides me. Greg went through his Person of Interest days and Savannah has watched several things, including Grey’s Anatomy. Nothing has ever held my interest long enough to sit for hours straight. I don’t even sit through a two-hour movie at home. I suppose there are too many things that I need to be doing.

Things have changed. I recently discovered a show on Starz that I totally have an obsession with now! I still can’t sit down long enough to watch the entire season at one time, but over the past week, I have almost finished two seasons. That is a record for me! Season three will not be on until September so I’m even thinking of rewatching the first two seasons when I finish the last three episodes this week.

I have made a few discoveries.  Binge watching is better with the lights out, it’s better with a friend, and it’s better with food.  What better way to enjoy the show that you love than with a good friend and a pizza, a big bowl of popcorn, or better yet, this awesome Peanut Butter Skillet Brownie? Warm from the oven, plopped right there between you, spoons in hand and digging in while you are completely absorbed with these characters that you feel like you know personally.

This skillet brownie bakes up in 20 minutes and is delicious served with vanilla ice cream. If you don’t care for peanut butter add a few chocolate chips or nuts into the batter or over the top. Serve up warm with a glass of cold milk and you are ready for a marathon of your favorite show!

 

Peanut Butter Skillet Brownie
 
Author:
 
Ingredients
  • 4 eggs
  • 1 c. sugar
  • 1 tbsp. vanilla extract
  • 8-oz. dark chocolate, roughly chopped
  • 1 tbsp. coconut oil or butter
  • ½ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 3 tbsp. peanut butter
Instructions
  1. Preheat the oven to 350° F.
  2. In a large bowl, whisk together the eggs, sugar, and vanilla.
  3. In a small microwave-safe bowl, heat the chocolate and coconut oil in the microwave until melted stirring every 30 seconds. Stir the chocolate mixture into the egg mixture.
  4. Sift together the flour, baking powder, and salt and add to the chocolate mixture, gently stirring to combine.
  5. Transfer the batter to a well seasoned 10-inch cast iron skillet, smoothing the top.
  6. In a small microwave-safe bowl, heat the peanut butter briefly to soften (20 to 30 seconds). Dollop the peanut butter onto the brownie batter, use a spoon handle to swirl the peanut butter into the batter.
  7. Bake for 20 minutes. Remove from oven and cool 10 minutes. Serve warm or at room temperature.

 

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Tea Cakes

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There is nothing I love better than this festive time of the year! From the decorating to shopping, to the baking, it’s all fun to me. Preparing the recipes that I have collected throughout the years from loved ones and friends bring back wonderful memories and for a little while, some that have been long gone are with me again.

A new recipe to my collection if from my Aunt Janis. These are possibly my all-time favorite cookie, though. You can bake it 10 to 12 minutes for a soft cookie or go just a little longer for a cookie with a little bit of crisp.

To make absolutely gorgeous cookies decorate with sprinkles by rolling the dough log in sprinkles before freezing. These make a delicious and pretty gift when placed in clear treat bags.

Tea Cakes
 
Author:
 
Ingredients
  • 1¾ c. granulated sugar
  • 1 c. Butter flavor Crisco shortening
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 c. self-rising flour
Instructions
  1. In the bowl of an electric mixer, cream together the sugar and shortening. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
  2. Add the flour, one cup at a time and mix just until blended.
  3. Divide the dough in half and place each half on a large sheet of wax paper. Use the wax paper and roll the dough into a log. At this point, you can roll in sprinkles, if desired. Wrap tightly in the wax paper and freeze the roll for about 30 minutes.
  4. Remove the dough from freezer and cut into approximately ⅜-inch slices. Place cookies on an ungreased cookie sheet and bake at 325° for 10 to 12 minutes.
  5. Remove cookies to a cooling rack to cool completely.
  6. Store in an airtight container.

 

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Peanut Butter and Jelly Bars

 

peanut-butter-and-jelly-bars

Despite my plans to continue working after Wes was born, everything changed when he was early, and weighed a little over four pounds. Greg and I decided that I would quit work, at least for a while, to keep Wes at home. We would simply cut back on a few things to make it work. That was over twenty-three years ago! Thankfully, we were able to do it. I will never regret that decision, and occasionally, I would like to have a few of those years, when the kids were small, back again.

The kids kept me busy. I was always volunteering at the school, or chauffeuring kids around, and there was always a request for home-baked goods from someone. If only I had known about these PB & J bars then! Honestly, I’m not even a huge fan of peanut butter, but these bars are irresistible! They are perfect for that next occasion that calls for a sweet treat. Homemade is always better, and these bars are super simple.

Remember those with food allergies. Do your homework to make sure that you are not baking these for anyone with a nut allergy.

 

Peanut Butter and Jelly Bars
 
Author:
 
Ingredients
  • 2 sticks unsalted butter, room temperature
  • 1½ c. sugar
  • 1 tsp. vanilla extract
  • 2 lg. eggs, room temperature
  • 2 c. creamy peanut butter
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1½ tsp. kosher salt
  • 1½ c. raspberry jam (or other jam)
  • ⅔ c. salted peanuts, coarsely chopped
Instructions
  1. Preheat the oven to 350° F.
  2. Grease a 9 x 13-inch cake pan. Line with parchment paper, then grease and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  5. Spread ⅔ of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all of the jam isn't covered. It will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

 

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