Peanut Butter Chocolate Chip Snickerdoodles

Today I made Peanut Butter Chocolate Chip Snickerdoodles!

1C butter, 1C crunchy peanut butter, 2 eggs, 4C flour, 2t baking powder, 1t salt, 1C packed brown sugar, 1C sugar, 2C chocolate chips, 1t cinnamon

Preheat oven to 325F. Cream butter with peanut butter.

Snickerdoodles

Snickerdoodles

Save 4T sugar for rolling. Blend in sugars. Then eggs.

Snickerdoodles

In separate bowl, mix dry ingredients except for cinnamon. Add to butter mixture.

Snickerdoodles

Stir in chocolate chips. Roll dough into walnut-sized balls. Mix 4T sugar and cinnamon. Roll balls in mixture.

Snickerdoodles

Bake for 15-17 minutes. Cool completely before removing from sheets.

Snickerdoodles

Apricot Candy

Tonight we made Apricot Candy!

1/2C chopped dried apricots, 1/2C chopped maraschino cherries, 2/3C milk, 1/2C powdered sugar

Apricot Candy

Apricot Candy

Mix apricots and cherries. Add milk. Blend well.

Apricot Candy

Roll into balls. Roll in powdered sugar.

Apricot Candy

Place on parchment-paper lined cookie sheet. Chill until ready to serve.

Apricot Candy

Almond Peanut Chocolates

Today I made Almond Peanut Chocolates!

3 cups sugar, 1/2 tsp salt, 3/4 cup water, 1/4 cup light corn syrup, 1 tsp vinegar, 12 oz milk chocolate chips, 1/2 cup coarsely chopped peanuts, 3/4 cup thinly sliced almonds

In large saucepan, stir first 5 ingredients constantly, until boiling.

Almond Peanut Chocolates

Almond Peanut Chocolates

Stop stirring. Boil 3 minutes without stirring.

Almond Peanut Chocolates

Remove from heat. Cool 5 minutes. Add chips, stirring quickly until melted.

Almond Peanut Chocolates

Almond Peanut Chocolates

Stir in nuts.

Almond Peanut Chocolates

Quickly drop by tsp onto foil-lined cookie sheets, before mixture solidifies.

Almond Peanut Chocolates

Almond Peanut Chocolates

Chill one half hour or more. Store in fridge.

Almond Peanut Chocolates

Flourless Chocolate Cake

Today we made Flourless Chocolate Cake (Nigella Lawson’s)!

250g (8.9 oz) high-quality chocolate, 125g (4.5 oz) butter, 4 eggs, separated; 100g (3.6 oz), caster (superfine) sugar, 2 whole eggs, 75g (2.7 oz) caster (superfine) sugar, zest of one large orange, splash or two of cointreau or other liqueur (optional)

Preheat oven to 350F. Melt chocolate. Turn off heat. Add butter.
Stir until butter is melted. Set aside. Whisk 4 egg whites until frothy.

FlourlessChocCake

Add 100g sugar, one Tbs at a time.

FlourlessChocCake

Beat until whites are “firm and glossy, but not stiff and dry.” In separate bowl, whisk together 2 whole eggs, 4 yolks and 75g sugar.

FlourlessChocCake

Add orange zest. Splash in cointreau, if desired. Pour in chocolate mixture. Blend well. Fold in whites until just blended.

FlourlessChocCake

FlourlessChocCake

Cut parchment paper to fit bottom of ungreased springform pan. Insert paper. Pour in batter.

FlourlessChocCake

Bake 30-35 minutes, or until top acquires flaky coating.

FlourlessChocCake

Remove from pan. Cool. Eat. (Nigella tops hers with whipped cream.)

Pineapple Cheese Pie

Today I made Jim’s Pineapple Cheese Pie!

20 oz crushed pineapple, 2 regular containers Cool Whip, 1 large box pineapple Jell-o, 8oz cream cheese, 9″ baked pie crust

Drain juice from pineapple; set aside. Heat jello in juice until dissolved. Let cool.

PineappleCheesePie

Mix fruit with the cheese and one half the Cool Whip. Blend well.

PineappleCheesePie

PineappleCheesePie

Pour into crust and chill 4-5 hours.

PineappleCheesePie

The batter fills a pie crust plus two dessert glasses. Top with remaining Cool Whip.

PineappleCheesePie

Sour Cream Cherry Chip Cookies

Today I made Sour Cream Cherry Chip Cookies!

3/4 cup butter, 3 eggs, 2/3 cup sugar, 5 1/4 cups flour, 3/4 tsp salt, 3/4 tsp baking soda, 1 TBS (yes) baking powder, 1 1/2 cup sour cream, 2/3 cup mini chocolate chips, 1-16 oz can pitted sweet cherries, drained

Preheat oven to 375F.

SourCrCherryChipCookies

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well.

SourCrCherryChipCookies

Sift together dry ingredients. Set aside.

SourCrCherryChipCookies

Chop cherries and run through sieve.

SourCrCherryChipCookies

Add dry ingredients to egg mixture, alternating with sour cream, one cup at a time. Stir in chips and cherries.

SourCrCherryChipCookies

Drop by tbs onto greased cookie sheets.

SourCrCherryChipCookies

Bake 12-15 minutes, or until bottoms are lightly browned. Cool on racks. Eat.

SourCrCherryChipCookies