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
1/2 cup unsalted butter, room temperature
1/2 cup smooth peanut butter
1 cup candied honey roasted peanuts, chopped
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!