Recipe: Salty & Sweet Peanut Butter Cookies

Recently when I'm wandering around my kitchen, looking through the fridge and opening cabinets searching for something to snack on, I always wish I had cookies. This is a pretty new craving for me and cookies are not something that I usually have around the house.  But, when the need to eat cookies struck the other night, I decided it was time to see what I had lying around to bake with. These twist-on-a-classic peanut butter cookies were the result.

I have to say, peanut butter cookies always fall a little flat for me. The best thing about peanut butter is its ability to be both salty and sweet, but most pb cookies taste one dimensional and too sugary for my liking. They lack that saltiness that good peanut butter brings to the table.

So we're adding a little extra salt in the form of coarsely ground pink himalayan salt (or any type of salt grinder you have); using cake flour instead of all purpose to get a really soft, delicate texture; and baking them just until the centers are set and the edges are slightly browned. I couldn't stop eating these cookies and I hope all you salt lovers out there rejoice in happiness. 

Salty Peanut Butter Cookies

Yields 2 dozen

Adapted from this recipe

1/2 cup unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 1/4 cup cake flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
1/4 tablespoon coarsely ground salt

Preheat oven to 350 degrees and line a baking sheet with a nonstick baking mat.

In the bowl of an electric mixer, mix butter and peanut butter together. Mix in brown sugar. Add in vanilla and the egg and mix until combined. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt to aerate and combine. Gradually add the dry ingredients to the wet and mix until you have a dough. Refrigerate for 10-15 minutes. 

While dough is chilling, combine 1 tablespoon sugar and 1/2 tablespoon coarsely ground salt into a small bowl. Remove dough from the refrigerator and roll into 1 inch balls. Roll each ball in the salt/sugar mixture and place on the lined cookie sheet 2 inches apart. Using the tines of a fork, press the fork into the dough to create the crisscrossed pattern. Bake for 9-10 minutes, or until the edges begin to get slightly darkened. Cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Store in an airtight container.

*If you do not have cake flour, you can substitute all-purpose flour. The cake flour makes these cookies softer and more delicate, but all-purpose will do just fine in a pinch.

Recipes: Blueberry Peach Bars

And just like that, spring has passed and summer weather is here. We're busy planning some short vacations and beach trips, my scooter is all tuned up and ready to ride, we're filling up on ice cream and water ice, and the farmer's markets are filled with the best produce and flowers. 

Speaking of summer produce, I've sat down and thought about it and I don't think peaches get the hype they truly deserve. Summer is all about berries and watermelon and though I love those, peaches are pretty amazing. So to celebrate this fresh summer weather, we're making some simple and delicious pie bars with peaches and blueberries. 

Peach Raspberry Bars

Makes 12 bars

Crust:
3/4 cup flour
1/2 cup brown sugar
1 cup oats
heaping 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 teaspoon cinnamon

Filling:
3 peaches
3/4 cup blueberries
1 teaspoon cornstarch
1/2 lemon
1 tablespoon sugar

Topping:
1/2 cup + 2 tablespoon flour
1/2 cup oats
1/4 cup brown sugar
1/4 teaspoon cinnamon
sprinkle of salt
3 tablespoon butter, melted

Prepare a 8x8 baking pan by spraying with a light layer of cooking spray and lining with a parchment paper so two sides hang over for easy removal. Preheat oven to 375 degrees.

Make your crust: In a large mixing bowl, mix together oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Spread into an even layer in the prepared baking sheet. 

To make your filling, thinly slice peaches and place on top of crust in a single layer. Fill in between the peach slices with raspberries cut in half. Once you've created one layer, sprinkle with corn starch, juice from the lemon, and 1/2 tablespoon of sugar. Add another layer of peaches and raspberries and then sprinkle with remaining 1/2 tablespoon of sugar.

Topping: In the same mixing bowl you made the crust in, add oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Using your hands, sprinkle lumps of the topping onto the peaches/raspberries. You should be able to see the peaches through the top.

Bake for 30-40 minutes, or until the top is golden brown and the fruit is cooked through. Cool completely before cutting into squares. These bars are on the softer side, so store them in the refrigerator.

Peach Blueberry Bars 2.jpg

Recipe: Lemon Blueberry Donuts

I rarely bake for anyone other than myself or the blog. It just ends up happening that way. So when I have the opportunity to bake specifically for someone, it's always an enjoyable change. You get to think about them and what flavors they like or what their favorite treats are. It's like a specially curated birthday present, but better because it's made from butter and sugar and we get to eat it.

Today we're talking birthday treats, which are the best kind of treats in my opinion. Each year I ask G what kind of treat he would like me to bake for his birthday. Two years ago I made him these Funfetti Birthday Cake Ice Cream Sandwiches and last year he requested this Blueberry and Custard Sheet Cake. This year, it was lemon and blueberry donuts with a cream cheese frosting. Sounds delicious, right? 

Lemon Blueberry Donuts

Makes 

For Donuts:
2 cups flour
1/2 cup cake flour
1/2 cup sugar
zest of 1 lemon
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick butter, cold and cubed
2 eggs
1/2 cup plain greek yogurt
1/4 cup milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup blueberries

Cream Cheese Frosting:
8 oz cream cheese, softened
1 stick butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
rainbow sprinkles

Preheat oven to 350 degrees and prepare donut pan by spraying with nonstick cooking spray.

Begin by mixing lemon zest and sugar in a small bowl and working the two together with a spoon (or fingers) until mixture is clumpy and fragrant. In a large bowl, mix together flours, lemon sugar, baking powder, baking soda, and salt until combined. Add the cubes of butter and using a pastry blender (or your hands) cut the butter into the dry ingredients until mixture is sand-like with bits of butter throughout.

In a medium bowl, whisk eggs until fluffy. Add in yogurt and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Before completely combined, add the lemon juice and continue to fold together until mixture is smooth. Lastly, add blueberries and fold them in.

Scrape the batter into a pastry bag with a tip large enough for the blueberries to pass through (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.

Make your frosting: In the bowl of an electric mixer, cream together softened butter and cream cheese. Slowly add in powdered sugar and vanilla extract until all is combined. If your frosting needs to be softer, add in milk one tablespoon at a time until you have your desired consistency. Using an off-set spatula, frost your donuts and top with rainbow sprinkles.

Keep donuts in an airtight container for up to 3 days.

Recipe: Peanut Butter Banana Yogurt Popsicles

Earlier this week I heard—for the first time this year—the sweet sounds of spring. It wasn't birds chirping or kids playing outside that made me stop in my tracks and whirl around, it was the familiar jingle of the ice cream truck. 

Now, I don't know where you live or where you grew up, but my whole life I have heard the jingle of the ice cream truck. It reminds me of being a child, taking my parent's dollar and running out front of my childhood home. It reminds me of living in the city, where our street is so tiny and the truck has to drive so slowly that the jingle can be heard right outside my house for about 15 minutes most summer days. It's the sound of taking it easy, of splurging on a treat, and of summer sun.

Today we are skipping the ice cream truck and making a slightly healthier popsicle you can quickly and easily throw together at home. And who can beat the flavor combo of peanut butter, banana, and chocolate? Seriously now...

Peanut Butter Banana Yogurt Popsicles

Makes 8 popsicles

4 bananas
1 cup plain greek yogurt
1 tablespoon honey or agave (to taste)
1/2 cup peanut butter

Topping:
1 cup semi sweet chocolate chips
1 tablespoon coconut oil
handful of chopped peanuts or cashews

In a blender, add peeled bananas, greek yogurt, and peanut butter and blend until smooth. Depending on how sweet your bananas are, add honey or more peanut butter based on your personal preference. Fill your popsicle molds (I have this one) 3/4 full, insert sticks, and freeze for 4–6 hours or until completely frozen.

When ready to serve, heat chocolate chips and coconut oil over a double boiler on the stove, whisking until melted. Drizzle melted chocolate over each popsicle and sprinkle with chopped nuts. Enjoy immediately or store on a wrapped plate in the freezer until ready to eat. 

Recipe: Key Lime Pie

A few weeks ago, we celebrated #PieDay and I tried to cull a handful of pie recipes from my archives. It was quickly made apparent to me that I have barely posted any pie recipes over the years. WHAT?! Being that pie is one of my top 3 desserts. (1. ice cream, 2. pie, 3. cookies, i think) I thought I would make a conscious effort in 2018 to make more pie.

We're kicking off this ✨dreamy✨ endeavor with a classic Key Lime Pie, but turned wayyyy up. This Key Lime Pie is packed with limey flavor. It's intense and needs the sweetness from the crust and whipped cream to make it work. I tend to like my citrus flavors pretty dominate and this hits that nail right on the head. 

Key Lime Pie

Yields 8 slices

Graham Cracker Crust:
12 graham crackers
5 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon salt

Key Lime Filling:
Adapted from this recipe
1 cup lime juice (if you want bottled, King Arthur has a recommendations & we trust them)
zest from 2 limes
4 egg yolks
1 14-oz can sweetened condensed milk

Preheat oven to 325 degrees.

Make your crust: In a food processor, pulse graham crackers, melted butter, salt, and sugar until you have a sand-like consistency. Press the crumbs into a pie dish until you have a 1/4 inch thickness on the bottom and up the sides of the pie pan. Use the bottom of a glass to press and smooth out the crust. Bake for 10 mins or until slightly darker and fragrant. Place in the refrigerator to cool completely before adding filling.

Make your filling: In the bowl of an electric mixer, whisk egg yolks and lime zest for 5 minutes. Mixture will become lighter in color and slightly thicker. Add in sweetened condensed milk and whisk for 5 minutes until combined and thick. Add in lime juice and whisk quickly until just combined. Pour mixture into cooled crust and bake for 25 minutes. Finished pie will have a slight wiggle when you take it out. Let cool completely before serving. Top with whipped cream and enjoy.