tag:blogger.com,1999:blog-52891607318901223542024-02-18T18:31:45.759-08:00Elephant Hugsa baking blogOlivia Wilderhttp://www.blogger.com/profile/12209010347881870280noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5289160731890122354.post-50433800490953551242011-09-29T15:40:00.000-07:002011-09-29T15:40:26.537-07:00Vegan Chocolate Chip Cookies<span class="Apple-style-span" style="font-size: large;">I'm always searching for the perfect chocolate chip cookie recipe. So when I found this cookbook called Vegan Diner by Julie Hasson, I decided to make these sweet little cookies for my vegan sister. </span><br />
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<span class="Apple-style-span" style="font-size: large;">Not only are they amazing vegan cookies, they're just amazing. period.</span><br />
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<span class="Apple-style-span" style="font-size: large;">They turned out perfectly chewy on the inside and slightly crispy on the outside. Plus, they didn't spread out and get all goopey like a lot of non-vegan chocolate chip cookies I've made :)</span><br />
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<span class="Apple-style-span" style="font-size: large;">These are delicious served very warm with a cold glass of almond or soy milk. Enjoy!</span><br />
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<b><span class="Apple-style-span" style="font-size: large;">Soft and Chewy Chocolate Chip Cookies</span></b><br />
<span class="Apple-style-span" style="font-size: large;">1 cup flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-size: large;">A dash of fine sea salt</span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 cup light brown sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">3 Tbls canola oil</span><br />
<span class="Apple-style-span" style="font-size: large;">2 Tbls soymilk or other non-dairy milk</span><br />
<span class="Apple-style-span" style="font-size: large;">1 Tbls flaxseed meal (I left this out because I didn't have any on hand)</span><br />
<span class="Apple-style-span" style="font-size: large;">1 Tbls vanilla </span><br />
<span class="Apple-style-span" style="font-size: large;">3/4 cup nondairy semisweet chocolate chips</span><br />
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<span class="Apple-style-span" style="font-size: large;">Preheat oven to 350 F. </span><br />
<span class="Apple-style-span" style="font-size: large;">In a small bowl, whisk together flour, baking powder, baking soda, and salt. </span><br />
<span class="Apple-style-span" style="font-size: large;">In a large bowl, beat together brown sugar, oil, soymilk, flaxseed meal, and vanilla until smooth. Add the flour mixture to sugar mixture, stirring until just combined. Fold in chocolate chips.</span><br />
<span class="Apple-style-span" style="font-size: large;">Use a small cookie scoop to drop batter onto a greased cookie sheet. Bake in the preheated oven for 12 minutes or until puffed and golden brown. Remove trays from oven and place cookies on rack to cool completly.</span>Olivia Wilderhttp://www.blogger.com/profile/12209010347881870280noreply@blogger.com0tag:blogger.com,1999:blog-5289160731890122354.post-66233921524783222492011-09-29T12:30:00.000-07:002011-09-29T12:30:54.219-07:00Chocolate chip Pumpkin Bread<span class="Apple-style-span" style="font-size: large;">One of my absolute FAVORITE things about fall is pumpkin. </span><br />
<span class="Apple-style-span" style="font-size: large;">The smell, the taste, the texture......and what better thing to pair pumpkin with, than chocolate!</span><br />
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<span class="Apple-style-span" style="font-size: large;">All I can say about this bread is that it's amazing, and SUPER easy to make. Just the smell of it makes your mouth water.</span><br />
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<span class="Apple-style-span" style="font-size: large;">The warm gooey chocolate paired with soft pumpkin and cinnamon.....mmmmh, it's time for fall :)</span><br />
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<span class="Apple-style-span" style="font-size: large;">Enjoy!</span><br />
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<b><span class="Apple-style-span" style="font-size: large;">Chocolate Chip Pumpkin Bread</span></b><br />
<span class="Apple-style-span" style="font-size: large;">1 can pumpkin</span><br />
<span class="Apple-style-span" style="font-size: large;">1 2/3 cups sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">2/3 cups canola oil</span><br />
<span class="Apple-style-span" style="font-size: large;">2 tsps vanilla</span><br />
<span class="Apple-style-span" style="font-size: large;">4 eggs</span><br />
<span class="Apple-style-span" style="font-size: large;">3 cups flour (you can use white or whole wheat)</span><br />
<span class="Apple-style-span" style="font-size: large;">2 tsps baking soda</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 tsp ground cloves</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup semisweet chocolate chips</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Preheat oven to 350 F. In a large bowl, mis pumpkin, sugar, oil, vanilla, and eggs until thouroughly combined. Add remaining ingredients and pour into 2 greased loaf pans. Bake 50-60 minutes or untill golden brown. Serve warm with a glass of cold milk :)</span><br />
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<br />Olivia Wilderhttp://www.blogger.com/profile/12209010347881870280noreply@blogger.com0tag:blogger.com,1999:blog-5289160731890122354.post-36882459076547030552011-09-29T12:12:00.000-07:002011-09-29T12:12:35.898-07:00Crisp Sugar Cookies<span class="Apple-style-span" style="font-size: large;">I found this fun cupcake cookie cutter at Hobby Lobby. So cute!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOI4R5UIJaOfLP_eo6L_gElkCBVnuldiB-jNueJ8IpeO4RCmeDX4UOJljhZri4Z4jy6-KQRw5nBnRsETnqiUOpBZ3WhhZLeoJMJhQngwv-GuRiT_TmdKu57WaTOWvdLpPRFTZ1sEj5QY/s1600/olivia+fall+%25233+138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOI4R5UIJaOfLP_eo6L_gElkCBVnuldiB-jNueJ8IpeO4RCmeDX4UOJljhZri4Z4jy6-KQRw5nBnRsETnqiUOpBZ3WhhZLeoJMJhQngwv-GuRiT_TmdKu57WaTOWvdLpPRFTZ1sEj5QY/s640/olivia+fall+%25233+138.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">This is an old family recipe...the cookies turn out thin and crisp with LOADS of flavor :)</span><br />
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<span class="Apple-style-span" style="font-size: large;">Enjoy! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingCcVJdGTG5jxG-6StItCdMhPeFEEqXvNcKwIZ3xmitvsKWrC8f__VzwHrWj0kpBEQYHQ1D0xikjnFdO76YpxAtWxFVSGfb9rKSY3eM07nkqeG9uChPI8Rbi0Cc-7eUmYX1mHs1shwsw/s1600/olivia+fall+%25233+133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingCcVJdGTG5jxG-6StItCdMhPeFEEqXvNcKwIZ3xmitvsKWrC8f__VzwHrWj0kpBEQYHQ1D0xikjnFdO76YpxAtWxFVSGfb9rKSY3eM07nkqeG9uChPI8Rbi0Cc-7eUmYX1mHs1shwsw/s640/olivia+fall+%25233+133.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Sugar Cookies</b></span><br />
<span class="Apple-style-span" style="font-size: large;">2 cups flour</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 tsp salt</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 cup butter</span><br />
<span class="Apple-style-span" style="font-size: large;">1 cup sugar</span><br />
<span class="Apple-style-span" style="font-size: large;">1 egg</span><br />
<span class="Apple-style-span" style="font-size: large;">2 Tbls milk</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">In a small bowl, whisk flour, salt, and baking powder. In a medium bowl, cream butter and sugars. Add egg, milk and vanilla. Fold in the flour mixture and mix until just combined. Cover bowl and chill for 30 minutes to an hour. Preheat oven to 350. Roll out chilled dough and cut into shapes. Bake in preheated oven for 10 minutes.</span>Olivia Wilderhttp://www.blogger.com/profile/12209010347881870280noreply@blogger.com0tag:blogger.com,1999:blog-5289160731890122354.post-57053747878462666212011-09-17T15:13:00.000-07:002011-09-17T15:13:31.304-07:00Perfect Cinnamon Bread<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This bread is entirely perfect for the holidays. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It fills the house with the delicious smell of cinnamon that reminds me of Christmas. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This bread can be eaten hot, just out of the oven, or toasted and buttered along side a cold glass of milk :) </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I like to double this recipe because the loaves are usually gone by the second day. Enjoy!</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Perfect Cinnamon Bread</span></b><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For the dough:</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 cup water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 cup butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 1/2-7 1/2 cups all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 T granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 tsps salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tbls yeast</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For the filling:</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tsps ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tbls melted butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Dough:</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat milk, water, and butter in a medium saucepan until slightly warm. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">At the same time, mix flour, sugar, salt, and yeast in a large bowl until thoroughly combined. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add egg and warm liquids to the flour mixture and kneed for about 3-5 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Place the dough in a greased and covered bowl and let rise for 35-40 minutes.</span><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 375 degrees Fahrenheit.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Divide the dough into three equal pieces. Roll each piece out into a long rectangle and dust with melted butter. Sprinkle a generous amount of cinnamon sugar on top of the butter and roll into a loaf. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Place loaves in greased loaf pans and bake for 30-40 minutes, or until slightly brown. </span>Olivia Wilderhttp://www.blogger.com/profile/12209010347881870280noreply@blogger.com3tag:blogger.com,1999:blog-5289160731890122354.post-88341738637860455642011-09-12T18:30:00.000-07:002011-09-12T18:32:55.277-07:00Soft Frosted Sugar Cookies <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> I decided to make these suuuuuper soft frosted sugar cookies in honor of my older sister.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">She has two daughters and is now expecting a 3rd! (aren't they adorable?!!! I'm such a proud aunt)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNepJJMQLm590o9q0zImMgckSiJP5JhjAOjhpNtgkL4w3vaUI9xYy5nfoqKSbSMDst6oVPd6xeOCzu542bl9XOS-xdR1ohjwhffVmNJ0wlqfly-r7BE4w_WqpoI5ayjyBMpaQDqAyINDE/s1600/olivia+and+fall+2+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNepJJMQLm590o9q0zImMgckSiJP5JhjAOjhpNtgkL4w3vaUI9xYy5nfoqKSbSMDst6oVPd6xeOCzu542bl9XOS-xdR1ohjwhffVmNJ0wlqfly-r7BE4w_WqpoI5ayjyBMpaQDqAyINDE/s640/olivia+and+fall+2+017.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <span class="Apple-style-span" style="font-size: large;">These cookies are just like the ones you buy at the store, soft, chewy, and totally irresistible.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This recipe is originally from <a href="http://annies-eats.net/2011/07/18/soft-frosted-sugar-cookies/">Annie's Eats</a> .</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy! </span><br />
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<strong>Soft Frosted Sugar Cookies</strong></div>
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For the cookies:<br />
4 1/2 cups all-purpose flour<br />
4 1/2 teaspoons baking powder<br />
1 teaspoon salt<br />
1 1/2 cups (3 sticks) butter, at room temperature<br />
1 1/2 cups sugar<br />
3 large eggs<br />
5 teaspoons vanilla extract</div>
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For the frosting:<br />
5 cups confectioners’ sugar, sifted<br />
1/3 cup (5 1/3 tablespoons) unsalted butter, melted<br />
1 tablespoon vanilla extract<br />
7-8 tablespoon milk (plus more, as needed)<br />
Food coloring (optional)<br />
Sprinkles (optional)</div>
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Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.</div>
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When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set (do not overbake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.</div>
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To make the frosting, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spatula or spoon to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable). Top with sprinkles if desired. Store in an airtight container. Makes 2 dozen large cookies.</div>
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<br />Olivia Wilderhttp://www.blogger.com/profile/12209010347881870280noreply@blogger.com0tag:blogger.com,1999:blog-5289160731890122354.post-52987313751238071442011-09-12T15:12:00.000-07:002011-09-12T18:33:16.698-07:00Chunky Peanut Butter Cookies<span class="Apple-style-span" style="font-size: large;">I looooove peanut butter. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngynkQ9ieG0ioGFFnBV6_pJZEoXead8dO_WnOILRen9gte-FYwVCLBUhR2J489UUslerlvYl_24-l7Rr54VGbzLJLcMzgWf8Uld1pUgFdGsdfJ1zmBZsliRgayc-xizWkkWlqtBejapo/s1600/article-page-main-ehow-images-a05-2q-tt-natural-peanut-butter-nutritional-800x800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngynkQ9ieG0ioGFFnBV6_pJZEoXead8dO_WnOILRen9gte-FYwVCLBUhR2J489UUslerlvYl_24-l7Rr54VGbzLJLcMzgWf8Uld1pUgFdGsdfJ1zmBZsliRgayc-xizWkkWlqtBejapo/s400/article-page-main-ehow-images-a05-2q-tt-natural-peanut-butter-nutritional-800x800.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-size: large;"> On sandwhiches, on apples, with strawberries, with CHOCOLATE ;), in ice cream, just by the spoonful......well, you get the idea.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9ClKMDKfmAyPp4WlJCayoF0qX5kkiM8aJnpMaTfJVYD6WAcQ3fKpbVXg3J4ZzrLciKe3H91QQfQMq8HO-INNG_bc_nagMb_-Oo_GZOTT_4KYez_daXTbSin1a298MjJAO1Srwv9-DEA/s1600/050510_George_W_Carver.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9ClKMDKfmAyPp4WlJCayoF0qX5kkiM8aJnpMaTfJVYD6WAcQ3fKpbVXg3J4ZzrLciKe3H91QQfQMq8HO-INNG_bc_nagMb_-Oo_GZOTT_4KYez_daXTbSin1a298MjJAO1Srwv9-DEA/s640/050510_George_W_Carver.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;"> It's probably one of the best inventions (thank you George Washington Carver). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fuo0U1WEGACwWgS3mrDEELsrYYee01LU95iNLDXS4UhKmySu7ha3TdLx0hyxomjprWhNKSKZZIM8mrYz0jBk5jEV9txcTwJGS1JgLuKrKozXhZnrM6fY3A6MtJ4Au_eCWbma3iAsi4E/s1600/smuckers-natural-chunky-peanut-butter-317171.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fuo0U1WEGACwWgS3mrDEELsrYYee01LU95iNLDXS4UhKmySu7ha3TdLx0hyxomjprWhNKSKZZIM8mrYz0jBk5jEV9txcTwJGS1JgLuKrKozXhZnrM6fY3A6MtJ4Au_eCWbma3iAsi4E/s1600/smuckers-natural-chunky-peanut-butter-317171.jpg" /></span></a><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; line-height: normal;">And what better way to use peanut butter, than to put it in a cookie! :) </span>I found this recepie on <a href="http://bromabakery.blogspot.com/2011/09/chewy-peanut-butter-cookies.html">Sarah's blog</a> and decided to put it to the test. They turned nice and chewy with just enough crumble (perfect served warm, over vanilla or chocolate ice cream)</span></div>
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<span class="Apple-style-span" style="font-size: large;">For this recepie I decided to use Smucker's Natural Chunky Peanut Butter....but you can use whatever kind you have on hand (I recommend using chunky because it gives the cookies more texture).</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Makes ~3 dozen cookies</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For the cookies:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />1/2 cup butter, softened<br />1 cup peanut butter<br />3/4 cup granulated sugar, plus more for sugar-coating<br />1/2 cup firmly packed brown sugar<br />1 egg<br />1 tablespoon milk<br />1 teaspoon vanilla extract<br />1 1/4 cup all-purpose flour<br />3/4 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Beat together butter and peanut butter until well combined. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add both sugars and beat until fluffy. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add egg, milk, and vanilla extract and mix until smooth. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add flour, baking soda, baking powder, and salt and mix just until blended. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Roll dough into balls then place on an ungreased baking sheet. Make a crisscross pattern on each cookie by using a fork dipped in flour. Bake at 350°F for 10 to 12 minutes. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Do not over bake. Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy!</span></div>
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<br />Olivia Wilderhttp://www.blogger.com/profile/12209010347881870280noreply@blogger.com0