Baking

Peanut Butter and Nutella Oatmeal Chocolate Chip Cookies

Ahh…two of my best friends! Nutella and Peanut Butter (or PB as I call Him) :D Oh look! My other best friend, pill Cookie, healthful is joining the party! (I am aware that I’m weird. Don’t judge).

This past Saturday I lead a workshop with some of the Jr. High girls from youth group called Beautiful. This was the second one I’ve done and I think it went pretty well! They’re workshops that stress inner beauty and talk about how God views beauty and then also teaches photography. At this workshop, the girls and I went out and took pictures of each other, talking about different compositional elements and how to direct your models. It was a lot of fun!

I knew I wanted to bake snacks for the workshop (snacks are the true secret of getting middle schoolers to come anywhere ;) but I wasn’t sure what to make. Ever since baking the crazy Oreo Stuffed Chocolate Chip Cookies, I’ve been more excited about baking cookies. I used to make cookies all the time and I loved using oats because of the taste and texture it gave to the cookies. It got to the point where I was just throwing oats into all the cookies I made haha :) I found this recipe a while back on Brown Eyed Baker’s blog. I remembered it while preparing for the workshop and decided to make them! Everything about this cookie sounded absolutely delicious.

The original recipe says that it makes 16 cookies. Well I certainly wanted more cookies than that (I wasn’t sure how many girls would show up, plus we needed leftovers of course!) so I decided to make 2 batches. Instead of making two batches of cookies with peanut butter, I made one with my beloved Nutella. I’ve been in such a crazy peanut butter mood for the past 6 months or so and have barely eaten any nutella at all (which is crazy if you know me!). But the other day I had some nutella with apple slices and then ended up eating several spoonfuls by itself…I had forgotten how insanely delicious it was!

Both of these cookies turned out great! They taste sooo delicious. I ate so much of the batter and then sampled the cookies once they were baked…my lunch on Saturday just consisted of cookies. But it was so worth it! And everyone loved them. The peanut butter cookies look really pretty. The nutella ones aren’t ugly, but they spread out a lot. I have absolutely no idea why that happened…maybe it was just a fluke. Anyways, I totally recommend that you make these. The flavors are delicious. The peanut butter and nutella isn’t overpowering (in fact, I would add more if I make these again) and the oats aren’t incredibly noticeable, they just add a nice texture. These cookies were fun and really easy to make :)

Peanut Butter or Nutella-Oatmeal Chocolate Chip Cookies

Slightly adapted from Brown Eyed Baker.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter or 1/2 cup nutella
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:

  1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
  2.  In a medium bowl, mix together the flour, baking soda and salt with a wooden spoon (not required but it makes it more fun!)
  3. In a large bowl, cream together the butter, peanut butter/nutella, granulated sugar, brown sugar and vanilla extract, until smooth, about 3 minutes. Then add the egg and continue beating until combined. On low speed, gradually add the flour until just combined. With your trusty wooden spoon, stir in the oats and the chocolate chips.
  4. Using a medium to large cookie scoop, form the dough into balls and place on the baking sheets. Place in the refrigerator for about 15 minutes (helps prevent some of the spreading). Bake for 9-11 minutes (depending on how gooey you like your cookies), or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Makes about 16 large cookies or 18-20 medium cookies

Enjoy!

Print Friendly

Delicious Banana Muffins

The past couple weeks have been insanely busy. I really can’t do the chaos and business and craziness justice, buy more about you’ll just have to take my word for it. It hasn’t been bad… a lot of the stuff I’ve been doing is fun stuff. But there’s also been a lot of stress from school and it’s exhausting to do so many things in such a short amount of time.

I have done an insane amount of baking the past couple of days, starting with these banana muffins! Friday was homecoming at school. The morning started with a group of guys, who have started “Classy Fridays,” arriving at school in a limo. It was pretty exciting! Later that morning  saw the parade and then we went to lunch at Panera’s. I had an asiago roast beef sandwich which was absolutely delicious. It was really nice just to hang out with people and have fun, something I haven’t gotten to do a ton of lately! Now I was going to go to the Homecoming game (I haven’t been to a football game since freshmen year) but my family was all going to Cheetah Fest, which is this fun fair-like thing at the elementary school. When Celina was in elementary school we went every year and now that Ella’s going there, we get to go again! I decided I’d rather do that than football and it was pretty fun :) I decorated a mini pumpkin and we just hung out and stuff. Ella climbed the rock wall (or part of the way up) which was very impressive! After we got back from Cheetah Fest, I decided I was going to make banana muffins out of the 3 practically deteriorating bananas on the kitchen counter (Jim has almost fed them to his worms but my mom stopped him, thank goodness, knowing that I’d probably bake with them). I used the same recipe for the banana bread I made a while back, just in muffin form. Everything turned out great and these muffins are delicious!

Stay tuned for a bunch more recipes coming soon! (Whenever I can find time to write them!)

I had so many issues getting a decent picture for this! I tried taking the pictures 3 separate times and I was just having major issues! I wasn’t trying to go for a masterpiece or anything, just something that was a somewhat decent picture. Most of the pictures look like I’ve never picked up a camera before but finally I snapped this one and I’m okay with it so here it is.

These muffins are so delicious hot out of the oven with some butter. But I think they might even get better as they age! They get even more…not dry…and delicious :) I’ve been enjoying eating them for lunch.

Banana Muffins Recipe

Very slightly adapted from 4littlefergusons on Tasty Kitchen!

Ingredients:

1/2 cup granulated sugar

1/2 cup brown sugar (not packed)

1 stick butter, softened

1 egg

4 tablespoons sour cream

1 ½ cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Grease muffin tins generously with Pam or use muffin liners (or both!)
  2. Cream together first 5 ingredients. Slowly add the flour and then the baking soda and salt. Add the blended bananas.
  3. Use an ice cream scoop to put the batter into the muffin tin. Back at 325 degrees for 20-25 minutes. Enjoy!

I shared this post over at Tasty Tuesdays :)

Print Friendly

My Mommy’s Birthday Cake!

Today is my mommy’s birthday! We celebrated her birthday with my grandparents on the 11th, side effects though. I was still fasting (it was my last day of the fast) but I knew I had to make her a cake anyway.

My mom is an amazing person. She is compassionate, more info smart, shop sarcastic, funny, and just all around the best! She is a huge chocolate lover, something she passed down to her children, but she shockingly prefers yellow cake to chocolate cake. Living in our family of chocoholics, she hardly ever gets to have yellow cake so I knew that’s what I had to make for her birthday.

Now I have a confession to make…I used a box cake :( I know…I’m so ashamed. But here’s my excuse: I still wasn’t feeling 100% and so I wanted something a little bit easier. Also, I have never made a yellow cake that beat a box cake mix. I have a recipe that I really want to try but I didn’t want to make it for the first time on a cake as important as this one and then not have it turn out! See! I’m really thoughtful!

Here’s the key, though, if you make a yellow cake from a box mix- you HAVE to get the kind that’s made with butter. Not oil, butter. This makes the cake so much more delicious.

With butter!

I made the MOST DELICIOUS chocolate frosting from one of my favorite bloggers, Sugar Plum. I’ve talked about this frosting before and it is seriously outstanding. Here’s the cake before I frosted it!

I think this is one of the prettiest cakes I’ve ever made. I made extra frosting so I’d have a ton to fill the cake and lots to frost it! It worked out really well. Then I decided to make chocolate drizzled strawberries for the top.

This was really fun to make! And my family said it was one of the best cakes I’ve ever made- they liked the simplicity (somethings most of my cakes lack ;)

Tonight we’re all going out to eat to celebrate :) I’m pretty excited for it!

Best Chocolate Frosting

Recipe from Sugar Plum

I made 1.5 of this recipe for this cake. You don’t have to but I like a lot of frosting!

2/3 cup granulated sugar +1/3 cup
1/3 cup all-purpose flour +1/6 cup
3 tablespoons unsweetened cocoa powder +1/5 tablespoons
1/8 teaspoon salt +a tiny extra
1 cup milk +1/2 cup
1 cup unsalted butter, softened +1/2 cup
1 cup semi-sweet chocolate chips, melted + 1/2 cup

Directions:

  1. In a small saucepan, whisk together sugar, flour, cocoa, salt and milk until it boils. Whisk the mixture frequently until it gets very thick (about one minute). Strain the mixture into a small bowl and cool it completely in the refrigerator or freezer.
  2. When the strained “pudding mixture” is cool, beat butter in a large mixing bowl until creamy, about 1 minute. Beat in “chocolate pudding” mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread frosting onto cake layers.

 

I shared this post over at Tasty Tuesdays and Sweets for a Saturday and on Foodie Friday and This Chick can Cook!

Print Friendly

Daniel Fast Smoothies

On the Daniel Fast, approved you’re only supposed to drink water. However, cialis sale this website that’s all about the Daniel Fast and what you can/can’t eat says that smoothies are ok as long as they’re used as a “meal replacement.” Well ok then! I made a lot of smoothies while fasting. They’re easy to make, good for you, and really delicious. The fun part is that you can make tons of different variations.

Here are some ideas for smoothies:

Strawberry Banana

  • 1 cup frozen strawberries
  • 1 banana
  • Splash of unsweetened plain almond milk

Peanut Butter and Banana

  • 2 bananas
  • 1 tbs natural peanut butter
  • A bunch of ice cubes

Peanut butter and Strawberry

  • 1-2 cups frozen strawberries
  • 1 tbs natural peanut butter
  • A splash of unsweetened plain almond milk

Mango Smoothie

  • 1 fresh mango, chopped and frozen or just buy frozen mango
  • A splash of unsweetened plain almond milk

So yeah! There are a ton of different things you can do. Most of the smoothies above make 2 cups of smoothie so you can either have one large smoothie or two smaller ones :)

Print Friendly

Oreo Stuffed Chocolate Chip Cookies

Yesterday was a busy (but good) day! I was really tired because my friend Jessica and I had been to the Hillsong United concert the night before (more on that later :). School was pretty boring..the best part was working on our coil pots in AP Art History. I wish we could just do art projects in there all year! I got home and immediately left to take Celina to her acting lessons and I had my first piano lesson with a new teacher. The lesson went well but it’s going to be strange to have a piano teacher again! On our way home we stopped by Kroger to get a couple of things. When I got home I worked out and showered and then baked cookies as a birthday present for my boyfriend :) He sent me a link to these Oreo Stuffed Chocolate Chip Cookies from Picky Palate a while ago so that’s what I decided to make!

Before I used to really enjoy baking cookies and it was what I made most frequently. Lately I just haven’t been in the mood to bake cookies but these super delicious over-the-top cookies reminded me how fun it is :)

First you have to make a big batch of chocolate chip cookie dough. Any cookie dough would work but I followed the Picky Palate recipe which was pretty basic but used a tablespoon of vanilla. I liked the extra vanilla in the dough- it added a nice flavor.

I think this picture speaks for itself. 2 chocolate chip cookies. 1 Oreo.

It’s hard to tell how big these cookies are (and the picture isn’t that good…) but they are enormous!

Yummy! Oh a miracle happened…the oven stayed on the whole time I was baking! I was so excited!

I was really bummed that we didn’t have milk! We only had almond milk…and it’s really not the same. We’ll have to buy some milk today so I can enjoy these cookies to the fullest!

These were so good! I had dinner at Carrabbas with my boyfriend and his parents. I gave him the cookies afterwards and he said they were really good! My family liked them too. Success all around!

Oreo Stuffed Chocolate Chip Cookie

Recipe from Picky Palate

Ingredients:

2 sticks softened butter

3/4 Cup packed brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 package of Oreos…they HAVE to be double stuffed. It’s the law.

Directions:

  1. Preheat oven to 350 degrees (and pray that it will stay heated).
  2. Cream together butter and sugars until well combined. Add eggs and vanilla and beat until combined.
  3. In a separate bowl mix the flour, side effects salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.
  4. Using a 1 tbs ice cream scoop, take one scoop of cookie dough and place on top of an Oreo.  Take another scoop of dough and place on bottom of the Oreo. Use your fingers to press the dough around the Oreo until you can’t see it anymore.
  5. Put the cookies on a baking sheet and bake for 9-10 minutes. I like to keep my chocolate chip cookies a little underbaked :) Take them out of the oven and stare and the amazing thing you’ve just created!

This makes 20-24 extremely large cookies! Make them today for someone you love and eat them with real milk! You know, the kind from the cows :)

Related Posts Plugin for WordPress, Blogger...
Print Friendly