Peanut butter and chocolate baked together into soft, chewy goodness and washed down with a large glass of ice cold milk. It doesn’t get much better than that.
Hummingbird Bakery Peanut Butter Cookies (via):
1 stick plus 6 tbsp unsalted butter, room temperature
1 cup sugar1 cup light brown sugar, packed
1/2 tsp vanilla extract
1 cup crunchy peanut butter
2 2/3 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips, chopped
Preheat the oven to 325 degrees. In a freestanding electric mixer with a paddle attachment or a handheld electric whisk, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Turn the mixer to slow and beat in the vanilla and peanut butter. Add the flour, baking soda, and salt; mix well until a smooth dough is formed. Stir in the chocolate chips until evenly dispersed. Drop 12 equal amounts of cookie dough on each prepared baking sheet and bake 10 minutes or until golden brown around the edges. Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Each time we are fortunate enough to visit London we have a mandatory stop at Hummingbird Bakery to devour an embarrassing amount of their famous bakery items. Since London is a ways away, Justin gifted me this book so I can attempt to replicate a few of our favorites at home starting with these soft and chewy chocolate chip cookies.
Hummingbird Bakery Chocolate Chip Cookies:
1 stick plus 6 tablespoons unsalted butter at room temperature
1 3/4 cups light brown sugar, packed
1/2 teaspoon vanilla extract
3 cups all-purpose flour1/2 teaspoon salt
2 1/2 teaspoons baking soda
8 ounces chocolate chips
Preheat the oven to 325 degrees. In a freestanding electric mixer with a paddle attachment or a handheld electric whisk, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Turn the mixer to slow and beat in the vanilla. Add the flour, salt, and baking soda. Mix well until a smooth dough is formed. Stir in the in the chocolate chips until evenly dispersed. Drop cookie dough on each prepared baking sheet and bake 10 minutes or until golden brown around the edges. Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
When you travel for a long duration of time whether it be two weeks or eight months, you begin to have frequent conversations of the food you miss from home. The comfort foods from your childhood, hometown restaurants, and those you create in your own kitchen. One thing that we were always craving were the sandwiches, cheese fries, and spice cake from a Quad-Cities only deli called Hungry Hobo (if you’re ever in the area, you HAVE to stop). While we were home this past summer for three months we definitely ate enough spice cake from there to make up for the previously missed eight months. Now that we are yet again out of Hungry Hobo’s location range, we’ve resorted to making and devouring this decadent, rich, life-changing pumpkin bar recipe to remind us of home. Special thank you shout-out to the Fox family for sharing this recipe with us – we can’t get enough of it!
15 oz can pumpkin
2 cups sugar
2 cups flour
1 cup vegetable oil
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
8 oz package cream cheese, softened
1 stick butter, softened
4 cups powdered sugar
1 tsp vanilla
Mix together all the ingredients for the pumpkin bars until smooth, pour into a greased 10×15 or 11×14 jelly roll pan, and bake in a preheated oven at 350 degrees for 20-25 minutes. In a large mixing bowl, cream together the vanilla with the softened cream cheese and butter then slowly mix in the powdered sugar until frosting is smooth. Allow the pumpkin bars to cool completely before frosting and devouring.
This recipe had me at “no bake”, but officially won my heart over with the combination of sweet (chocolate and peanut butter) and salty (pretzels). It really just doesn’t get any better.
No Bake Sweet & Salty Bars:
nonstick cooking spray
2 cups creamy peanut butter
3/4 cup butter, softened
2 cups powdered sugar
4-6 cups pretzel twists
2 cups semi-sweet chocolate chips
Line a 13×9 pan with foil making sure to leave overhang at the ends. Lightly spray the foil with cooking spray. In a large mixer bowl, beat together 1 1/4 cups peanut butter and butter until creamy. Gradually beat in 1 cup powdered sugar. Stir in the remaining 1 cup powdered sugar, 3 cups pretzel pieces, and 1/2 cup chocolate chips. Press evenly into the prepared pan with a spatula.
Microwave remaining 1 1/2 cups chocolate chips and 3/4 cup peanut butter in a medium, microwave-safe bowl on MED-HIGH for 45 seconds; stir. If necessary, microwave in additional 10-15 second intervals, stirring just until chocolate chips are melted. Spread this chocolate layer evenly over the powdered sugar mixture in the pan.
Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift foil from the pan and peel off. Cut into 60 pieces and store in a covered container in the refrigerator. (Note: this get melty quickly, so I froze mine for an hour before placing out at party).
I can vividly remember eating a fresh pan of Rice Krispies Treats, drinking glasses of Kool-Aid, and snacking on a side of graham cracker frosting sandwiches for lunch my senior year of high school. Healthy? Absolutely not. Delicious? You better believe it. My waistline has daily doses of sports’ practices and a lucky metabolism to thank. I decided to give one of our old favorites a new twist by adding in summer favorites: fresh strawberries, homemade whipped cream, and fluffy angel food cake. Let’s just say, I didn’t hate it and neither would my eighteen year old self. 🙂 Have you ever given a “classic” recipe a homemade twist?
Strawberry Shortcake Rice Krispies Treats:
2 1/2 cups cereal
1 cup angel food cake squares
2 1/4 cups marshmallows
1 1/2 tablespoons butter
1 cup whipping cream
2-3 tablespoons sugar
1 teaspoon vanilla
In a microwave safe bowl, melt marshmallows and butter together. Stir in cereal and angel food cake squares until evenly dispersed and press into an 8×8″ pan. Using a mixer, beat whipping cream, vanilla, and sugar until stiff peaks form (about 4-6 minutes). Either (a) spread the whipped cream over the pan, top with strawberries, cut, and serve (b) cut into squares, add a dollop of whipped cream, and top with strawberries (c) stack two squares together like we did, top with whipped cream and strawberries to create a cake! Any way you cut it, they are delicious!