Monthly Archives: April 2010

Holy Muffins Batman!

This muffin has attitude. Just look at them sitting there all unassuming, all casual, all cute. Then you put one in your mouth and it’s like, BAM! Flavour town!

You remember the original Batman series right? Of course you do. Silly me. So you would obviously recall those hilarious fight sound animations. If not, here are some examples to jog your memory…

Thwaak!

Zowee!

Blam!

Awwk!

Biff!

Oooff!

Bloop!

Yeah, you remember now. Aren’t onomatopoeias fun? These muffins remind me of Batman and Robin, Lemon and Ginger. The dynamic duo. The caped crusaders. Fighting crime and taste bud boredom across the fine city of Gotham.

(Insert Adam West voice over here) To the kitchen! We haven’t one moment to lose!

Take that taste bud! Aiiieee!

And that! Gliipp!

And now, to finish you off! (My favourite move) Ker-sploosh!

The thought of Batman in my kitchen is giving me the giggles so here is your recipe.

Lemon Ginger Muffins
Makes about 16 muffins.

Source: My own imagination.

3 cup flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp ginger
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup crystallized ginger, chopped
1 tbsp lemon zest
2 tbsp lemon juice
2 eggs
1 cup milk
2 tbsp lemon juice for glaze
1 cup powdered sugar for glaze

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Preheat the oven to 375 degrees and position a rack in the center. Line a muffin tin with muffin liners.

In a medium bowl whisk together the flour, baking powder, baking soda, ginger and salt then set it aside.

In a large bowl with an electric mixer cream together the butter and sugar until it’s light a fluffy. Add the crystallized ginger, lemon zest and lemon juice then mix that in. Add the eggs one at a time and beat until each is just incorporated. Alternate the addition of milk and the dry ingredients by thirds, making sure not to over mix each addition.

Spoon the batter into the prepared muffin tin and fill each nearly to the brim of the liner. Bake them for 15 – 20 minutes until the tops are a nice golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack.

While the muffins cool mix together the reserved lemon juice and powdered sugar until there are no lumps. Add more lemon juice or powdered sugar depending on your desired consistency. When the muffins have cooled about 5 – 10 minutes drizzle about a tbsp of glaze over top of each. Enjoy!

Words of Wisdom and Pudding of Rice.

I’m not sure that I’ve ever told you that I’m not professionally trained in the kitchen. I think that goes without saying, but I thought I’d just put it out there. I’m mostly self taught though I’ve gotten loads of good experience with my family. My mom taught me how to make lumpless gravy and my dad showed me how to make a mean lasagna, among other things of course.

I don’t think you need to go to a fancy culinary school to learn a thing or two about food. Anyone can be a cook and a darn good one at that. Like most worthwhile things in life, it takes time, practice and an open mind.

Here are a few things that I’ve learned through my trials and tribulations in the kitchen…

Don’t ever, under any circumstances, leave a pot of milk alone on the stove. It will always boil faster than you think it’s going to and bubble over into the burner below. Let me tell you if you’ve never smelled the sickly sweet and sour smell of burnt milk count yourself lucky. It’s right up there with burnt hair and baby poop.

It’s best to whip cream in a cold bowl with cold utensils. Something about the low temperature creates the best stiff peaks. I imagine that with all that whipping the friction might create a lot of heat as well so it’s good to counteract that with chilly tools. Julia Child even suggests to put ice under the mixing bowl but that’s a bit overkill in my opinion.

You don’t need a fancy schmancy egg separator to divide egg whites from egg yolks. I don’t even use the egg shell method either since I’ve had a few too many pierced egg yolks that way. I just use my own hands. They’re much softer than pointy egg shells and much less expensive than egg gizmos, plus they have these built in movable parts to allow the egg white to flow through the cracks, aka fingers.

Less is more. I’m not trying to tell you that you should have one cookie instead of two. I wouldn’t presume to have that kind of power over your portion decisions. I mean that the best recipes are the simple ones. Why complicate a good thing with oodles of ingredients that only end up masking and muddying the flavours? Think of the best combinations. Chocolate and peanut butter. Strawberry and banana. Lemon and blueberry. Cinnamon and nutmeg. Tomato and basil. Onion and garlic. Don’t mess with a good thing people.

It’s important to have fun in the kitchen. I know most of you probably have to cook everyday and you might even struggle to make things interesting for every meal. Don’t stress! The moment you start to stress over food is exactly when it becomes a chore. Experiment a little, try something new once in a while, don’t be afraid and, above all, keep it fun. I listen to music a lot in the kitchen and I’m not scared to admit that I dance… and sing… a lot… in my pajamas. There, I said it.

And without further delay, the moment we’ve all been waiting for. Cranberry Orange Rice Pudding. Would you believe I’ve never tried rice pudding before? It’s sad but true. Today was the day and, let me just say, what a good day that was.



Cranberry Orange Rice Pudding

Makes 6 – 8 individual desserts.

Source: My own imagination.

2 cup water
1 cup white rice
Zest from 1 orange
Juice from 1 orange
4 cup milk
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup granulated sugar
2 tbsp honey
1 cup dried cranberries

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In a medium sauce pan bring the water to a boil. Stir in the rice, orange zest and orange juice then cover the pot and simmer it on low heat for about 15 minutes until all the water is absorbed.


Transfer the rice to a bowl and rinse out the sauce pan. Add the milk, vanilla extract, salt, sugar and honey and bring it to a boil making sure to stir it often so the milk doesn’t burn. Add the cooked rice and cranberries and stir it so the milk cooks down and makes it creamy, about 20 minutes.

Spoon it into a large bowl or individual small dishes to cool. Serve it warm or cold from the refrigerator. Enjoy!

Ode to a Broken Spatula.

Oh spatula, poor spatula…

You were nothing fancy, but you were my favourite. I didn’t tell the other spatulas for fear of making them jealous. We kept that secret to ourselves. You were so beautiful with your comfortable bright orange handle and your one convenient rounded silicon edge.

You were always there when I needed you, waiting and ready to help me out with countless culinary creations. You were there to fold egg whites into chocolate. You stood by me when I poured cake batter into round pans. You even let me use you to lick clean my mixing bowl when I happened to make a particularly scrumptious frosting.

But today, yes today was different. Today I pulled open the drawer where I let you sleep and snatched you out to mix together these rather delicious scones. Not 10 seconds into mixing, with a sudden and final loud snap you broke clean in two.

You lived a long useful life considering I bought you two for a dollar. I miss you spatula. I’m sorry I broke you.

Yours truly,

Lindsey

PS: Thank you for these amazing Cranberry Orange Scones. Your final epitaph. Your legacy. Your masterpiece. Something to remember you by, though they’ll not last very long.

Cranberry Orange Scones
Makes 15 – 20 scones.

Source: The Novice Chef’s Cranberry Orange Scones.

2 1/2 cup flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 tbsp orange zest
6 tbsp unsalted butter
1 1/4 cup dried cranberries
1 egg
1 egg yolk
1 cup heavy cream

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Preheat the oven to 400 degrees and position a rack in the center. Line your baking sheet with parchment paper and set it aside.

In a large bowl whisk together flour, sugar, baking powder, salt and orange zest. Cut in the butter with a pastry blender until the mixture resembles course meal then stir in the cranberries.


In a small bowl lightly beat the egg and egg yolk then stir in the cream. Add it to the flour mixture and mix it until it’s just combined. Try not to break your spatula doing this like I did.

Turn the dough out onto a lightly floured surface and press it into a 1 inch thick square about 8 inches in diameter. Cut out as 15 – 20 triangles with a sharp knife and transfer them to the prepared baking sheet with an inch of space between them.

Bake them for 15 – 20 minutes until they turn a light golden brown. Transfer them to a cooling rack and let them sit for 5 – 10 minutes before slicing them open and spreading butter or jam on them. Enjoy!

Double Chocolate Banana “Bread”.

Some of you might recall I mentioned my aversion to bread. I’m not afraid of eating it. Not at all. Or inhaling it’s sweet, freshly baked smell.

It’s the yeast part I’m actually nervous about. I’ve never used yeast. Not once. It’s a little embarrassing really. Here I am out here on the interwebs claiming to be a baker of sorts and I have yet to tackle the most basic forms of baking. Bread is ancient. It’s tried, tested and trusted all over the world. It’s intimidating.

Something about the yeast. How you have to add it to warm water and let it…grow? Weird. Then I must knead this dough for…how long? No thanks. Then there’s this whole rising part. I mean, what will I do when faced with the inevitability of a hunk of dense, dark, heavy, short, rebellious, un-risen bread? I’ll cry, that’s what. I’m being a big baby, I know. I just hate failure. And failure in the kitchen just seems to hurt that much more.

I know it’s simple. I know it’s tasty. Why haven’t I made some? Bread. Mysterious bread. You know what the funny part is? I know that once I start making bread, once I leap over that baking hurdle and dive into the fantastic world of bread making, I know I’m going to love it. I won’t be able to get enough of it. I’ll eat bread morning, noon and night. Foccacia toast for breakfast, french bread paninis for lunch, pulled pork on pretzel rolls for dinner and cinnamon buns for dessert. Sounds pretty good right?

I’ll make some. Soon…ish.

In the mean time I made Double Chocolate Banana “Bread”. I always thought It was odd to call it bread when really it’s just cake in loaf form. I just like the irresistible alliteration of it. Banana Cake just sounds silly. This is practice for the big day I suppose. I can pretend it’s bread, but at least I don’t have to pretend it’s delicious.

Double Chocolate Banana Bread

Source: My own imagination.

1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp powder
1/4 cup cocoa powder
3 large bananas, mashed
3/4 cup granulated sugar
1 egg, slightly beaten
1/3 cup unsalted butter, melted
1 cup chocolate chips

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Preheat the oven to 375 degrees and place a rack in the middle. Butter and flour a 9 inch loaf pan then set it aside.

Whisk together the flour, salt, baking soda, baking powder and cocoa powder in a small bowl.

In a larger bowl mash the bananas with a fork. Add the sugar, slightly beaten egg and melted butter then combine.

Add the dry ingredients to the wet ingredients and stir it all with the fork until it’s just moistened then lightly mix in the chocolate chips.

Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake it for 30 – 40 minutes until a toothpick inserted into the middle comes out clean. Let it cool in the pan for about 5 – 10 minutes before flipping it out upside down on a plate then flip it again so it right side up on a cooling rack. Slice and enjoy!

Oh, Cookie You’re So Fine!

Oh Cookie, what a pity you don’t understand
You take me by the heart when you take me by the hand
Oh Cookie, you’re so pretty, can’t you understand
It’s sweets like you Cookie
Oh, what you do Cookie, do Cookie
Don’t break my heart, Cookie
Hey Cookie!

Ahem…

So I took a few creative liberties with the song. I’m sure Toni Basil won’t mind.

You’re going to have that song stuck in your head all day now aren’t you? Why not make the cookies to go along with it. Seriously. Do yourself a flavour favour and make these. The singing is seriously recommended but strictly optional.

In these cookies is the first time I ever ate dulce de leche. Ok wait, scratch that. The first time I ate it was moments earlier with my finger straight out of the freshly opened jar. Could you blame me? I don’t regret it. I admit it proudly. Once you just smell it you’ll understand. It’s irresistible.

Dulce de Leche Sandwich Cookies
Makes 5 dozen cookies, 30 sandwich cookies.

Source: Adapted from Annie’s Eats’ Dulce de Leche Sandwich Cookies.

2 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, room temperature
3/4 cup dulce de leche
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs

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Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a medium bowl whisk together the flour, baking soda and salt.

In a large bowl with an electric mixer beat the butter until it’s soft and smooth. Add the dulce de leche and sugars then beat it until it’s light and fluffy. Mix in the eggs and scrape the sides of the bowl as needed. Gradually add the dry ingredients and stir until it’s just incorporated.

Spoon out a heaping tsp for each cookie onto your prepared baking sheets leaving 2 inches of space in between. Bake them for 10 – 12 minutes until they’re a golden honey brown colour then transfer them to a cookie rack.

Allow the cookies 5 – 10 minutes to cool before you spread a thin layer of dulce de leche between cookies paired of a similar size and shape. Enjoy!

It’s a Good Thing.

I’ve just realized that all this time I haven’t been properly creaming butter and sugar. Many cookie recipes start out by telling you to “cream together butter and sugar until light and fluffy”. I read this and thought, ok cool thirty seconds should do it. I the peek inside the mixer with satisfaction and say, that looks pretty fluffy.

Wrong!

Martha has shown me the light. In this recipe she asks you to cream together butter and sugar until light and fluffy for not one, not two, but five minutes. I was like, what?! Seriously that long? Well alright. If you say so, Martha. And then something magical happened. My butter and sugar became one harmonized ingredient and fluffed like nobody’s business. It’s a good thing.

Now, don’t get me wrong, it’s not like I’ve been ruining countless batches of cookies before this epiphany. There’s lots of evidence to the contrary. They all turned out just fine, apart from that one sheet of peanut butter cookies I tried to shape like four leaf clovers for St. Patrick’s Day, but they still tasted just great if a little lopsided. You never saw those. Be grateful you didn’t.

So I guess we learn something new everyday. I’ve learned to obey the greatness that is Martha Stewart. But then again, maybe I didn’t. I changed a lot with this recipe. I’m sure the original recipe would be delicious without my tweaking, but I wanted a bit more lemon flavour and a pinch more crystallized ginger. That’s ok right? Forgive my insolence Martha, but I made them yummier. Now please don’t hurt me.

Lemon Ginger Drop Cookies
Makes 3 dozen cookies.

Source: Adapted from Martha Stewart’s Lemon Ginger Drop Cookies.

1/2 cup unsalted butter, room temperature
3/4 cup plus 2 tbsp granulated sugar
1 egg
2 tbsp lemon zest
1 tbsp lemon juice
1 1/3 cup flour
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crystallized ginger, diced

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Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy, about 5 minutes. For serious. Add the egg and beat it in to combine. Add the lemon zest and juice then mix that in.

In a small bowl whisk together the flour, ginger, baking soda, salt and crystallized ginger. Add that to the butter mixture and beat it in to combine.

Spoon about 2 tsp of dough per cookie onto the prepared baking sheet and shape them into something more round with your fingers. Bake them for 7 minutes then take them out and quickly sprinkle them with a little granulated sugar. Put them back in to bake for another 5 – 7 minutes. Transfer them to a cooling rack and enjoy!

These Are a Few of My Favourite Things.

Turquoise matte nail polish. It makes my nails feel like they’re made of satin.

My vintage Fenton milk glass hobnail salt and pepper shakers. They make me want to collect all things milk glass and pretty and dainty.

My beautiful freshwater pearl ring. That trio of pearls on my middle finger always makes me smile whenever I happen to glance down at it.

Origami. I’m actually pretty good at the cranes and flowers.

Peaches. Those fresh, ripe ones that are so juicy you have to lean over the sink when you bite into one so as not to make a mess of your pretty face.

Jars of buttons. My Mom used to have this glass jar filled with mixed buttons from random outfits and I loved sorting them, shaking them, or just running my fingers through their plastic smoothness.

My small assortment of piping tips for icing with my pastry bag. There’s nothing more adorably perfect than precisely piped icing on a little cupcake.

My purple suede ankle boots. They make me feel tall…er.

My Kitchen Aid Mixer. Yeah, you saw that one coming.

This Apple Cake. I mean it’s from Smitten Kitchen. Have you ever seen anything on Smitten Kitchen that wasn’t awesome? No, that’s right, you haven’t.

Apple Cake
I halved the recipe to make it fit easily in a 9 inch round cake pan.

Source: Adapted from Smitten Kitchen’s Apple Cake.

3 apples, pealed and chopped (I used McIntosh)
1/2 tbsp cinnamon
2 1/2 tbsp granulated sugar
1 1/3 cup flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
1 cup sugar
2 tbsp orange juice
1 tbsp orange zest
1 1/2 tsp vanilla extract
2 eggs

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Preheat the oven to 350 degrees and position a rack in the middle. Butter and flour a round 9 inch cake pan and set it aside.

In a medium bowl toss the apples with the cinnamon and 2 1/2 tbsp sugar.

In a small bowl whisk together the flour, baking powder and salt.

In a large bowl with an electric mixer stir together the oil, sugar, orange juice, zest and vanilla. Beat in the dry ingredients then add the eggs one at a time and mixing until each is incorporated.

Pour half the batter into the prepared cake pan, smooth it out, then layer on top of that half the apple mixture. Pour the remaining batter over the apples, smooth it out, then top it off with the rest of the apples. Bake it for 40 – 45 minutes until a toothpick inserted into the middle comes out clean. Let it cool for at least 10 – 15 minutes before you flip it upside down out onto a plate then flip it again onto the cooling rack so it’s right side up. Let it cool for another 5 – 10 minutes before slicing and serving. Enjoy!

Happy Accident.

Have you ever really taken the time to think about all the good things in life and how they never would have existed without the influence of some bad things? It’s kind of mind boggling actually. I guess that’s the balance of life, or karma, or the universe working itself out. Whatever you want to call it, it happens.

This is going to sound silly but it’s all true. My wonderful boyfriend, Lee and I, for example, never would have met if it weren’t for some random chance encounter on an online video game. That’s right. We’re nerds. When we met, which was years ago, we lived a grand total of 3,373 km apart. I was in Ontario and he was three provinces away in Alberta. Needless to say, we endured some hardships before we were finally able to be together like we are today.

Happy together. Happy accident. I feel so lucky to have somehow found the love of my life through the random chaos of life. It was not without struggle, but our relationship is stronger for it.

You must be wondering what this all has to do with those delicious cookies up there. That’s what you’re really here for. I can tell. Well that’s a happy accident too. See my original recipe for these cookies calls for corn syrup and shortening, but I don’t have either of those so I improvised. I used honey and butter instead and I am so glad I did. The honey gave them a warm, flowery sweetness and the butter made them soft and chewy.

Baking, like life, seems scary with all the precise measurements and specific ingredients, but it’s important to remember there’s always room to play. You never know what you might end up with. Warm chewy cookies or ooey gooey love.

Honey Almond Flower Cookies
Makes about 4 dozen cookies.

Source: My own imagination.

1 cup unsalted butter, room temperature
1 cup granulated sugar
1 egg
4 tbsp honey
2 tsp almond extract
3 cup flour
1 1/2 tsp baking soda
1/4 tsp salt

Slivered almonds for garnish
1 egg yolk for egg wash
1 tsp water for egg wash

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Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper then set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it’s light a fluffy. Add the egg, honey and almond extract then beat it until it’s combined well.

In a medium bowl whisk together the flour, baking soda and salt then add it to the butter mixture and mix it well.


Scoop a heaping tbsp of dough for each cookie and roll them into balls. Lightly compress the balls into thick discs between your palms. Carefully press five of the slivered almonds into each cookie in a flower arrangement. Whisk together the egg yolk and water then, using a pastry brush, coat the tops of each cookie in the egg wash making sure not to knock off the almonds. This will make the cookies shiny, golden brown and act as an almond flower glue to hold the garnish.

Bake them for 10 minutes until they turn a light amber brown. Transfer them to a cooling rack and enjoy!

Spring Shenanigans.

I’m sitting out here in the sunny backyard, my computer in my lap and my White Chocolate Strawberry Dessert in hand. Sounds dreamy doesn’t it? Yes, yes it is. The birds are singing. The sky is blue. The grass is turning green. The breeze is lazy and refreshing. The temperature is perfectly mild. It makes me sleepy it’s so relaxing. It also makes me consider planting my very own herb garden.

The three of us went to the park the other day. I can’t tell you how good it feels to finally be able to walk around in jeans and a light sweater and not have to worry about getting frost bite. That might not sound warm enough for you, but that’s my favourite weather. Spring is my favourite season by far. We just hung out on the swings and made a ruckus on the play structure then we got slushies. It was the best afternoon.

It’s hard to believe that this time next week we might have snow on the ground. Mother Nature should just make up her mind already. Is it Winter or Spring?

I am so looking forward to fresh local strawberries, blueberries, cherries and peaches. That’s my favourite time and those are my favourite fruits. For now it’s imported strawberries for my Strawberry Curd.



Strawberry Curd

Source: Adapted from Martha Stewart’s Lemon Curd.

8 egg yolks
3/4 cup strawberry puree, strained of seeds
1 cup sugar
1/8 tsp salt
10 tbsp unsalted butter

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You should make the Strawberry Curd first since it can set aside in the fridge until you have your mousse prepared.

In a small sauce pan combine the egg yolks, strawberry puree and sugar with a whisk. Cook it over medium high heat stirring constantly with a wooden spoon for about 8 – 10 minutes until the mixture is thick enough to coat the back of the spoon and registers 160 degrees on a thermometer. I used a meat thermometer, hey it works.

Remove the sauce pan from the heat and add the salt and butter, one tbsp at a time and stirring until it’s smooth. Strain the mixture through a fine sieve into a medium sized bowl and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the Strawberry Curd so as to prevent a skin from forming. Refrigerate it until your ready to layer it with your White Chocolate Mousse.

White Chocolate Mousse

Source: Adapted from Annie’s Eats’ White Chocolate Mousse.

1 heaping cup white chocolate chunks
4 tbsp water
1 tsp vanilla extract
1 1/4 cup whipping cream
2 egg whites

In a double boiler or a heatproof bowl set over simmering water melt the chocolate with the water and vanilla, stirring it gently. After it’s smoothly melted cool it completely.

In a large bowl with and electric mixer beat the cream until soft peaks form then fold it into the cooled chocolate mixture.

In a large bowl with an electric mixer whisk the eggs whites until soft peaks form then fold that into the chocolate mixture.


Assembling:

Line up 6 dessert glasses or bowls. Carefully layer the Strawberry Curd, then White Chocolate Mousse, then Strawberry Curd again. For the final layer Spoon the rest of the mousse into a piping bag fitted with your favourite tip (I used a large star tip) and generously pipe on the last of the mousse. Place all the desserts into the fridge to set for at least an hour before garnishing with fresh strawberries and serving.

The Pros and Cons of Food Blogging.

Sure it seems glamourous with all the chocolate, lemon curd and brown butter, but I’m here today to expose to you the hidden reality of food blogging. I present the pros and cons. It’s a delicate balance maintained only by the most unbalanced of people.

Pro: There’s always an impressive supply of tasty treats in the house to satisfy your cravings.

Con: You tend to have to exercise more to compensate for said cravings.

Pro: You have an overwhelming urge to make everything pretty and who doesn’t like to be surrounded by pretty things?

Con: Another urge that seems to go hand and hand with this one is the need to photograph all the pretty things before they leave your kitchen or, at least, before it enters your mouth. Just ignore the obsessive lady in the apron with the camera securely attached to her face and wait patiently for your cookie.

Pro: Your Kitchen Aid mixer gets quite a lot of use and, I mean let’s face it, inspires a sense of childish glee whenever you turn it on. I seriously squealed the first time it creamed butter and sugar together.

Con: You need to do at least two loads of dishes everyday. I have a tiny dishwasher, but I suppose I should be grateful I have one at all.

Pro: You always have a chance to try new things and experiment in the kitchen.

Con: Sometimes those new things become unsuccessful things and your experiments go awry.

Be assured that these Honey Roasted Peanut Butter Cookies were not one of those. They turned out quite thin and crispy which would normally not be preferable, but the satisfying crunch surprise of the candied honey roasted peanuts was a unique way to reinvent a trusted family recipe.

Honey Roasted Peanut Butter Cookies
Makes about 3 dozen cookies.

Source: My own imagination.

1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup honey
1 egg
1/2 cup unsalted butter, room temperature
1/2 cup smooth peanut butter
1 cup candied honey roasted peanuts, chopped

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In a small bowl whisk together the flour, baking soda, baking powder and salt then set it aside.

In a large bowl with an electric mixer cream the sugars, honey, egg, butter and peanut butter together. Gradually add the dry ingredients and combine it well. Fold in the honey roasted peanuts and refrigerate the dough for at least an hour.

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper.

Roll the cookie dough into 1 inch balls then flatten them slightly with your fingers. Bake them for 10 minutes until the edges turn light golden brown. Allow them to cool for at about 5 minutes before transferring them to a cooling rack to cool further. Enjoy!