Peanut Butter Cup Cookies - January JKnottie Baked Goods Exchange

I found the Peanut Butter Cup Cookie recipe on www.allrecipes.com and decided immediately that I wanted to make them for my January secret bride - Dawn. I knew I made the right decision when I asked her if she liked peanut butter, and she said - yes, and even more so with chocolate! I might even go as far as to say that these were the best cookies I have ever made....they came out perfect!

Ingredients:
1 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 cups chopped peanut butter cups


Directions:
1) In a large mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the chocolate chips and peanut butter cups.
2) Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.


Recipe from www.allrecipes.com

Husband Rating: A+
Jared has been eating them everyday...he loves peanut butter cups, so these cookies were a winner in his book!

Wife Rating: A+
Yummy! I really enjoyed these cookies -- especially warm!

I will definitely make these again! I hope you enjoyed the cookies Dawn!!

January JKnottie Baked Goods Exchange

During the month of January, I received Raspberry Ribbons and homemade bread from Dawn, a wonderful JKnottie. Both of the baked goods were awesome, and Jared and I could not wait to eat the both. We made garlic bread with cheese, which turned out awesome! The cookies lasted for such a long time -- I just finished them the other day.

Raspberry Ribbons (Taste of Home Recipe)
Ingredients:
1 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam

GLAZE:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract


Directions:
1) Preheat oven to 350 degrees.
2) In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
3) Divide dough into four portions, shape each into a 10-in.x2 1/2-in log. Place 4 in. apart on a greased or foil lined baking sheet.
4) Make a 1/2-in depression down the center of each log. Bake at 350 degrees for 10 minutes. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned.
5) Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in slices. Place on wire racks.
6) In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.

Yield: 5 dozen

French Bread Recipe
Ingredients:
1 1/2 to 1 3/4 cups flour (all purpose or bread flour)
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 package yeast (or 1 1/8 tsp)
1/2 cup very warm water
1 tablespoon vegetable oil

Directions:
1) Preheat oven to 375. Roll dough into a 12 x 8 rectangle. Starting at the longer edge, roll dough up tightly and seal the seam. Roll gently back & forth to round off the ends.
2) Place on ungreased cookie sheet & bake for 25-30 minutes or until tops are golden brown. This is amazing served warm with olive oil and italian spices for dipping. It also works well if cut into cubes and served with cheese fondue.

Husband Rating: A
Jared LOVED both the bread and the ribbons. He enjoyed the fresh bed, and said that the ribbons were fantastic.

Wife Rating: A
I loved both as well. It was a nice treat that we have never had before, and the bread was so fresh!

Thanks DAWN!!!!!

JKnottie December BGEX Gift

Well, the BGEX continues, and my secret baker for December was Kristi. The holidays made the BGEX a bit difficult, and unfortunately Kristi got sick as the holidays approached. She was very thoughtful and still managed to make something special for Jared and I, and we got the goods yesterday in the mail. She left me a note to let me know that she forgot to send the recipe cards and ingredients, so I do not know what we are eating. ;) I think the snack on the right is called dog food or puppy chow....either way, it's really good! I have not really tried the other snacks yet, but they smell delicious! I will post the ingredients after I speak to Kristi!

Thanks Kristi -- Jared was excited to try 3 different baked goods this time around!!!

JKnottie December Baked Goods Exchange

This month I was creating baked goods for a special JKnottie, Clara! Clara was my first Secret Baker, and now I was hers! I decided to make cookies that were perfect for the holiday season. I found the Chocolate Mint Snow Top cookie recipe and was sold. After Clara ok'd mint flavors, I was ready to go.

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups semisweet chocolate pieces
6 tablespoons butter, softened
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon mint flavoring
Powdered sugar

Directions:

1) Combine flour, baking powder, and 1/4 teaspoon salt; set aside. In a saucepan heat 1 cup of the chocolate pieces over low heat until melted, stirring constantly.
2) Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Beat in melted chocolate, eggs, vanilla, and mint flavoring. Stir in flour mixture and remaining chocolate pieces. Wrap dough in plastic wrap. Freeze 30 minutes or until firm enough to shape.
3) Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll balls in powdered sugar. Place balls about 2 inches apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled. Cool 2 minutes on cookie sheet. Transfer to wire racks. Cool. Makes 4 dozen.

Recipe from Better Homes and Gardens, picture from Clara (her pic turned out better than mine)!

Husband Rating: A+
Jared really enjoyed the mint flavor -- and it is definitely minty!

Wife Rating: A+
I am not usually a big mint fan, but these are good!

Monkey Bread - November BGEX Gift

I did not get a chance to take a picture of the Monkey Bread before I sent it to Sarah, so I have borrowed the picture from her kitchen -- after her sister grabbed the first bite! Jared's mom makes this recipe often, and before meeting Jared, I had never heard of it before. If you have not tried Monkey Bread yet, you are missing out!

Ingredients:
3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 teaspoons cinnamon
1 cup butter
1/2 cup brown sugar

Directions:
1) Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well buttered Bundt pan (don't squish roll pieces when placing them in the Bundt pan).

2) Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.

3) Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.

4) Bake at 350 degrees for 30 minutes.

5) Cool slightly in an upright position, then tip pan over onto a plate to remove from pan.

Recipe from www.cooks.com

Husband & Wife Rating: Although Jared and I did not get to sample our own Monkey
Bread, Jared walked into the house as it was cooling and was practically drooling over the smell. It looked so fresh and fluffy...and ready to eat! We can only judge the smell -- A+

We'll make this again...very soon.

JKnottie November Baked Goods Exchange

I have participated in another great Jknottie Baked Goods Exchange in November, and my Secret Baker for this exchange was Kat!!!! Jared and I enjoyed a cookie last night for dessert, and they are delicious!

Ingredients:
3/4 cup shortening
1 cup brown sugar
1 egg
1/2 cup applesauce
2 1/4 cup flour
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp ground cloves
1 cup raisins
1/2 cup chopped nuts

Directions:
1) Preheat oven to 350 degrees.
2) Combine shortening, brown sugar, and egg.
3) Stir in 1/2 cup applesauce.
4) Sift together flour, baking soda, cinnamon, and ground cloves, and add to shortening mixture.
5) Mix in raisins and nuts.
6) Bake 10 minutes.

Husband Rating: A+
Jared really enjoyed the cookie! The applesauce keeps the cookie nice and moist.

Wife Rating: A+
Yummy!

Thanks Kat!!!! We will definitely be making these cookies for friends and family.

White Chocolate Macadamia Nuts Cookies

After coming home from our honeymoon in Hawaii, Jared and I were going through a Macadamia Nut phase. We decided we wanted to make these cookies since white chocolate chips are one of my favorite cookie ingredients.

Ingredients:
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate chips

Directions:
1) Preheat oven to 350 degrees.
2) In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
3) Bake for 10 minutes in the preheated oven, or until golden brown.
4) Cool and serve!

Servings: 4 dozen


Husband Rating: A
Jared loved them! We made them at his parent's house and left the extras with his mom....needless to say, he was sad when we did not have any at home.

Wife Rating: A
Yummy! I can't wait to make them again!

My baked goods have arrived!

Chocolate Chip Pumpkin Cookies!

I am so excited because my baked goods arrived in the mail today! As soon as I saw Jared bring in the priority box, I knew it was them. To go along with the upcoming holidays, my secret baker sent me Chocolate Chip Pumpkin Cookies! Of course, after taking the picture, Jared and I had to try one.

And the verdict is.....DELICIOUS!

Recipe
Ingredients:
1 cup white sugar
1/2 cup shortening
7.5 oz. pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
6 oz. semisweet chocolate chips

Directions:
1) Preheat over to 375 degrees.
2) Cream the sugar, shortening, pumpkin, and vanilla together. Mix until light and well combined.
3) Mix the flour, baking soda, and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until well combined. Stir in the chocolate chips.
4) Drop by teaspoons onto an ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes or until set. Let cookies cool on a rack.

Can substitute pumpkin pie filling instead of the puree.


Thanks secret baker! (Secret Bride)