on a sunday...

peanut butter cookies. yum.

its not very often that i make cookies that dont involve some sort of chocolate. but...i did promise the boy that id bake him something. and we were out of chocolate chips. sooo what better cookie to make than a peanut butter one?? im almost kind of glad i was out of chocolate. (thats not normal, by the way.)

Peanut Butter Cookies (Martha Stewart's recipe.)

8 tablespoons (1 stick) unsalted butter

3/4 cup smooth peanut butter --i used Trader Joe's organic peanut butter...and loved it.


1/2 cup granulated sugar

1/2 cup packed dark-brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

3/4 teaspoon baking soda

Dry-roasted, salted peanuts, for sprinkling (optional)

Directions:

1.Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.

3.In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.

4.Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

5.Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

cinnamon rolls..(?)

i wanted something to taste like fall today. and darren loves cinnamon rolls. soooo i took a shot in the dark.

and this is what i got...i dont really know if theyre supposed to look like this?? in my sweet-tooth-cinnamon-craving-baking-loving mind, i was hoping for something more doughy. bready. with much thicker icing. 

but.

they tasted really really good! i promise! if you trust me even a little bit to try them, here is the recipe:

Cinnamon Rolls (adapted from this recipe)

Rolls:

2 1/2 c. flour (+ extra for the counter)

2 tbsp white sugar

1 1/4 tsp baking powder

1/2 tsp salt

1 1/4 c. buttermilk (i made a buttermilk substitute of milk and lemon juice)

6 tbsp unsalted butter, melted.

Filling:

3/4 c packed brown sugar

1/4 c white sugar

3 tsp cinnamon

1 tbsp unsalted butter, melted

Directions:

1. Preheat the oven to 425°. Generously coat a 9 inch round cake pan and a wire cooling rack with vegetable oil spray.

2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand.

3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt.

4. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together.

5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.

6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute.

7. Press the dough out into a 9 by 12 inch rectangle using your hands.

8. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

9. Loosen the dough from the counter using a bench scraper or a metal spatula.

10. Starting at a long side, roll the dough, pressing lightly, to form a tight log.

11. Pinch the seam to seal. Slice the dough into 8 even pieces.

12. Place the slices in the greased pan.

13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes.

14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting withcream cheese icing. Prepare the icing while rolls are cooling.

guess what i did this weekend??

you knew it was coming.

(if you know me)

yes folks. i baked some cookies.

yes. ghirardelli. i know whats up.

my mother for some strange reason beyond my comprehension does not like chocolate all that much. so she asked for some without any.

who even makes chocolate chip cookies without the chocolate chips?!?!?

sigh.

yum.

and i baked them in the apron i sewed!

by the way: i will be making and selling these aprons in the near(ish) future. aka october. i will be posting more info on that in the months to come.

chocolate chip cookies

slightly adapted from this recipe

1 1/4 c. flour

1/4 t. baking soda

1/4 t. salt

1/2 c. packed brown sugar

1/2 c. white granulated sugar

1 stick butter

1 egg

1 t. vanilla

1 c. semisweet choc. chips. (i used more. of course.)

-mix flour, soda, salt in seperate bowl, set aside.

-blend sugars and butter on medium speed.

-add egg, vanilla, and mix until blended.

-add flour mix, adding slowly until blended.

-stir in chocolate chips by hand.

bake on parchment paper lined baking sheet for 9-11 mins at 350 degrees.

this is what happens

when i have a morning off.
i also made cookies on sunday.

and i think last tuesday?

enough is enough. (until i crave them again tomorrow.)

ive made better..

...thats goes for cakes and photos.