Family Circle's Favorite Peanut Butter Cookies

455.  A peanut butter cookie remains a favorite of mine for years.  I have since limited my intake of peanut butter because, I just feel better when I don't eat it every day.  I switched to pistachios and walnuts for my plant protein but they don't tick that box like peanut butter does for me.

When I was newly married, I would purchase the Family Circle Magazine for all the great recipes and articles.  That is where I first discovered this recipe and its one I return to each time I bake peanut butter cookies.  To me, it is the perfect cookie; soft in the center, crispy on the edges, and it melts in your mouth.

It is also one of the recipes that is taped to the inside of my kitchen cabinet door.  Not many recipes make it to the kitchen cabinet door but only the tried-and-true, go-to recipes that I love.  I learned this from my mom :).  It just works for me.

Here is my copy directly from the magazine:

I have adjusted the temperature to 370, don't "grease" the cookie sheet but use parchment paper, gently roll  pieces of dough into a ball but flatten slightly and then tap the top of the cookie in sugar.  I place my fork in water before pressing it on the top of each cookie before baking and, bake for 9 minutes.  I make my cookies larger and it yields about 18 cookies.  If you actually followed this recipe and made the tinier cookies at this high temp for 12 minutes, you would end up with over-baked cookies.  And, you wouldn't want to make this mistake.

After cookies come out of the oven I slide the parchment paper onto a cool surface carefully then place new parchment paper on the cookie sheet.   The cookies are very delicate right out of the oven and will break apart and crumble if you try to move them with a spatula.  And, letting them stand on the hot cookie sheet for 5 minutes just continues the baking process on the hot sheet pan.

Once the cookies cool, they are more sturdy and you can move them easily.

I have also added chocolate chips, white chocolate chips, peanuts, peanut chips in the past and they make the cookie more substantial.

This is a winner for sure.  

"I'm going to take this God-given gift of being funny, and I'm going to spread it out like peanut butter on everything I do."

~ Steve Harvey

Chocolate Cake

342.  Chocolate Cake!!!  Just the sound of those two words together can make your taste buds smile.  But I'm not talking just any cake...I'm talking moist, soft, chocolatey, rich.  So good that you take your fork and gather up every little crumb left on the plate.  Chocolatey Ganache settles on top like a crown.  And the secret is, "It's Vegan".  I didn't believe it either...till I made it.  Richa Hingle from Veganricha.com shares this jewel and her description sold me on the recipe.  Once I made it, I will always come back time and again to this easy but delectable cake.

The first time I made the cake I used almond butter in the ganache.  The second time, peanut butter and raspberry jam in the center.  Both cakes were lip smacking but I preferred the peanut butter in the ganache.

Here is the recipe for Vegan Chocolate Cake with chocolate Peanut Butter Ganache.  And what is great about this blog is that the recipes are in a great print format with nutrition facts.

I think you should bake a Chocolate Cake tonight!  You need it!

Chocolates: Coconut and Peanut Butter Filled

269. When I lived in Ohio, every holiday, I would stop by the Amish farm that would sell chocolate by the slab and candy making supplies. They always had the freshest ingredients to choose from and I always came away with tempting goodies to make chocolate delights for my family.

It has been a couple years since I have had that privilege. Recently, we were traveling home from a conference and decided to take the rural route. As we drove, we realized we were driving through Pennsylvania Amish farms. And then we spotted an Amish store. There was chocolate by the slab and wonderful bulk supplies and foods to stock up on.

My tradition was reinstated this year. Homemade chocolates are on our menu for Easter dinner. Coconut and peanut butter filled bonbons and filled eggs. My filling recipes are my own recipe and are delicious.

Coconut Almond Cream Filling

(small batch)

1 cup shredded sweetened coconut

3 Tablespoons almond paste

2 Tablespoons softened butter

1 teaspoon coconut extract

pinch kosher salt

1 1/2 cup powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Peanut Butter Cream Filling

(small batch)

1/2 cup peanut butter

2 Tablespoons butter

1 teaspoon vanilla

pinch kosher salt

1 1/2 cups powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Melt your chocolate in a double boiler.

In an egg mold place a small amount of chocolate in each section and move your mold around, tilting and tapping to cover the bottom of each section. Place in the freezer for about 10 or so minutes till the chocolate has set.

With a small teaspoon, scoop coconut or peanut butter filling and press into an oblong shape.

Place on the set chocolate. Then cover completely with more chocolate to hide the filling inside. Place back in the refrigerator till chocolate is set, about 15 to 20 minutes.

Be careful not to leave the chocolate in the freezer too long because it will crack. Turn over and unmold the chocolates.

The filling is evenly distributed in the center and taste so good!

Repeat the same process with the peanut butter filling.

You can also make bonbon truffles. Just roll a tablespoon of filling into balls and dip in chocolate.

I drizzled milk chocolate on the dark chocolate bonbons and topped them with toasted coconut. Then, I drizzled dark and white chocolate on the milk chocolate bonbons.

I made these on a cold marble slab so the chocolates begin to set as soon as you place them down.

Once the chocolates were set I cut a few open to taste the finished product.

The coconut bonbons were perfect! The peanut butter bonbons are my favorite!

I think my family will be excited on Easter...now to hide the chocolates...that is always difficult.

"I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?"

~Author Unknown

Killer Brownies

240. If you like brownies, you will love this recipe! We found it on The Food Pusher Blog. The name of the brownies are called "Better Than Crack Brownies" (recipe here) and we made a point to try this recipe. Because of the intense ingredients, we made them for a bake sale so everyone could enjoy the wonderfulness! This recipe is chocolate heaven!

So I made my own brownie recipe and doubled it.

Next time I would melt the Reeses chocolate cups on the brownies then place the peanuts on top.

Remember to use Milk Chocolate and not Semi-Sweet. The brownies are not too sweet...surprising!

I think this step, where the Rice Krispies go in, melted marshmallows would be a good addition too.

After I spread the Rice Krispie topping on, I set it aside. The chocolate takes time to stiffen.

You could place it in the fridge but that changes the chocolate.

And here is the finished product! We cut them in huge chunks and the response was..."These are Killer" therein the name...

"He that would live in peace and at ease, must not speak all he knows nor judge all he sees."

~Benjamin Franklin

Reeses Chocolate Cream Pie

210. If it starts with "Reeses", you know it's sure to please!

I love to make cream pies, of course because they are delicious but also the ease of preparation. Although I don't mind the long baking process, sometimes you just want something sweet, and delicious, as soon as possible.

This pie is made in the same process as my Peanut Butter Cream Pie

(recipe here) but I used chocolate pudding instead of vanilla.

The extra touch is a Reeses Peanut Butter Cup cut up.

I sprinkle my peanut butter crumbs on the bottom of the pie crust while it is still hot. My daughter asked me where the crumbs came from. I told her they were made by fairies. It's fairy dust!

Chocolate pudding has a very different texture than vanilla but it works very well. Pour the hot chocolate pudding over the crumbs. You could chop up extra Reeses Peanut Butter cups and sprinkle them over the pudding at this step.

I place cellophane over the pie and place it in the fridge for at least 3 hours or over night.

Finish with fluffy whipped cream piled high. Place the cut up peanut butter cup

on the top of the pie. Sprinkle the extra "fairy dust" over the pie and then drizzle with chocolate sauce.

"All I really need is love, but a little chocolate now and then doesn't hurt.

Lucy ~ Peanuts by Charles M. Schulz

Day Trip

182. The air was a chilly 49 degrees, but the sun was warm and the sky, a gorgeous blue. A day trip was on our agenda, after we placed our votes this election day. Our first destination was to explore a new apple orchard, Fort Salonga Farm in Northport, Long Island.

The trees are all dwarf size with over 50 varieties available. But that is all that is available...apples and red raspberries each August. We spoke with the owner, who was very helpful to answer all our queries and allowed us to walk around a bit.

We were told about the best kept secret on the North Shore, Sunken Meadow State Park. After we received directions, we headed over to the Park.

From the access road you could see the Long Island Sound on the horizon. What a beautiful sight!!

We parked and walked through the old bathhouse kiosk with the original bricks and wooden counter. There were old original doors which added to the quaint atmosphere. As you walk through and up the stairs, it opens to the boardwalk and beyond is the calm sandy beach.

It was beautiful. And as you looked across the Long Island Sound, you could see Connecticut in the distance.

Fall leaves, golden and red were all around. Highlighted against the blue, blue sky...it was stunning.

We next headed west towards Asharoken and Eatons Neck, NY. We found a local beach that was just beautiful.

The water was calm and filled with small boats, sailboats and fishing boats.

We also found a great spot to walk around close to the shore with picnic tables and swings.

Canoeing and kayaking would be wonderful in this inlet at Price Bend.

Heading back south, towards Northport, NY we passed so many beautiful sights.

Our last stop was also a beautiful sight! We traveled along Jericho Turnpike into Woodbury, NY, were one of our favorite cupcake shops is located. "Crumbs" Bake Shop. We just love these cupcakes and it is a must to pick up a few each time we are in the area. The Woodbury Crumbs Bake Shop is a great spot.

The cupcakes we selected were "Carmel Apple",

"German Chocolate Cake", "Pumpkin Cake", "Toasted Coconut", "Peanut Butter Cup" and "Fluffernutter" which was filled with peanut butter cream in a vanilla cupcake with fluff added to the frosting. I don't have a picture of that one...it disappeared.

We enjoyed our day trip and were so glad to see the fall leaves before they disappear for another winter.

"The whole secret of the study of nature

lies in learning how to use one's eyes."

~George Sand

"Do not look to the ground for your next step;

greatness lies with those who look to the horizon."

~Norwegian Proverb