Vegan, Gluten-Free Apple Crumb Pie Cupcakes

 

It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!

These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!

And these things are INCREDIBLE, if I do say so myself. ūüôā I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.

 

The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.

So basically total apple cupcake/pie bliss!!!

Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!

Enjoy!

Vegan, Gluten-Free Apple Crumb Cupcakes
 
Ingredients
Apple Cupcakes
  • 3 c. Blanched Almond Flour
  • 1 c. Garbanzo Bean Flour
  • ½ c. Sucanat
  • ¾ c. Xylitol (or truvia, stevie, etc)
  • ¾ t. Sea Salt
  • 1½ t. Baking Powder
  • ¾ t. Baking Soda
  • 3 t. Ground Cinnamon
  • 1 t. Xantham Gum
  • 1 c. Plain, Unsweetened Coconut Milk Yogurt
  • 1 c. Plain, Unsweetened Almond Milk
  • 2 T. Pure Vanilla Extract
  • ¼ c. Agave
  • ⅔ c. Almond Butter
  • 1 Large Honeycrisp Apple, finely chopped
Vanilla Frosting
  • 1½ c. Palm Oil Shortening
  • ¾ c. Vegan Butter
  • ¼ c. Pure Vanilla Extract
  • ¼ t. Sea Salt (more or less to taste)
  • ¼ c. Truvia (or stevie, powdered xylitol, etc)
  • 2 T. Tapioca Starch
Crumb Topping
  • ½ c. Oats
  • ½ c. Blanched Almond Flour
  • ¼ c. Sucanat
  • 1 T. Truvia (or stevia, xylitol, etc)
  • ¼ t. Cinnamon
  • ⅛-1/4 t. Sea Salt
  • ½ c. Vegan Butter
  • ½ t. Pure Vanilla Extract
Instructions
For the Apple Cupcakes
  1. Preheat oven to 350 degrees. Line 18 cupcake tins with liners
  2. In the bowl of an electric mixer, whisk together almond flour, garbanzo bean flour, sucanat, xylitol, sea salt, baking powder, baking soda, cinnamon and xantham gum.
  3. Add yogurt, almond milk, vanilla, agave and almond butter and beat on low until everything is well-combined.
  4. Gently fold in chopped apples.
  5. Scoop about ¼ cup into each muffin tin and bake for 25-27 minutes until a tester inserted in the middle comes out clean.
  6. Cool completely on a wire rack.
For the Vanilla Frosting
  1. Beat shortening and butter until smooth.
  2. Beat in vanilla, salt, Truvia and tapioca starch until everything is well-combined.
  3. Place in fridge for a few minutes to allow to firm up a bit. Meanwhile, make the crumb topping.
For the Crumb Topping
  1. In the bowl of an electric mixer, beat butter and vanilla until smooth.
  2. Add the rest of the ingredients and beat on low until well combined.
To Assemble Cupcakes
  1. Place a couple of tablespoons of frosting onto each cooled cupcake and then top with the crumb topping. Refrigerate until ready to eat.

 

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Sugarjones in Rockford, IL

Alright, third sweet stop on our whirlwind trip to Illinois is Sugarjones in Rockford! ¬†Now if you’ll recall we already got our chocolate and pie fix so naturally it was time for some CUPCAKES. ¬†Honestly I wasn’t sure if we were going to make it to this place or not since we had to be at a wedding fairly early that day but lucky for us Sugarjones opened at 10 a.m. so after we got in our free out-of-towner workout on at the local YMCA, we headed over to Sugarjones to get ummmm…breakfast (I mean really, how many degrees of separation are there between a muffin and a cupcake?! ¬†Yeah, not many.)

So we got there and the place was hoppin’! ¬†They obviously had a ton of special orders that day…boxes were flying out the door! ¬†The place was really cute and I loved how the kitchen was open and you could see everyone working away. ¬†The owner herself was there and I actually got to meet her and tell her that I had a blog and would be doing a review on her place. ¬†Fun!

The cupcakes themselves looked beautiful. ¬†So simple and elegant. ¬†I was sooo excited to try them. ¬†We bought three different kinds: ¬†Churro, Black & White and a Chocolate cupcake. ¬†So how did they taste? ¬† To sum it up in one word: ¬†PHENOMENAL. ¬†I am not joking when I say these are possibly the best cupcakes I’ve ever had ¬†(aside from Red’s Cupcakes, of course!). ¬†The cake was perfect, moist and tender and just divine.

The frosting was another thing altogether…I LOVED It. ¬†The moment I tasted it, I was in heaven! ¬†It was silky smooth and not at all sugary or greasy. ¬†It reminded me of a Swiss or Italian buttercream but not quite the same. ¬†I couldn’t put my finger on it so of course I had to ask the owner what it was! ¬†Sure enough she said it was her version of a Swiss buttercream but without the egg whites. ¬†So, her own recipe. ¬†I TOTALLY wanted to ask her for it, but refrained. ¬†But I still might.

And in case you’re wondering, yes, we did rank the cupcakes. ¬†Honestly, it was almost a three-way tie because they were all soooo good that it was hard to choose but for me, my favorite was the Churro. ¬†It had swirls of cinnamon and sugar in the cake and a dreamy vanilla frosting…it was beyond scrumptious. ¬† The Black & White was my second favorite and then Chocolate was third. ¬†But like I said, ALL were excellent. ¬†I’m only sad that they are 8 hours away.

If you are in the area, I highly, HIGHLY recommend checking this place out. ¬†Or if you have already, I’d love to hear your feedback!

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DC Bakery Review #4: Alexandria Cupcake

Ok, here it is, Alexandria Cupcake, ¬†the last place we stopped at on our whirlwind DC cupcake tour! ¬†And thank God it was the last one…I don’t think I could have taken much more.

But things ended on a high note because this place was AWESOME. ¬†Located in Old Town Alexandria, it was in a super tiny little space that was very basic and no frills (as you can see from the pics) with only one tiny table and two tiny chairs, but it was by far our FAVORITE place we tried out of the four. ¬†These people totally know how to do cupcakes…the cake was super moist and perfect texture and the buttercream was exactly that…BUTTERcream. ¬†It was so silky smooth and delicious…holy cow, I could have just eaten the frosting. ¬†And nothing artificial was used to flavor these cupcakes, which I could really appreciate!

Our box of cupcakes...should have gotten four. It just looks wrong with only three...

We chose 3 different kinds and somehow managed to eat every last bite of them. ¬†You know a cupcake is good when after eating a dozen plus cupcakes, you somehow manage to find room for three more–thank God we were sharing!!

Stout Cupcake with Bailey's Cream Cheese Buttercream.
Vanilla Bean Cupcake with Raspberry Buttercream.
Almond Cupcake with Almond Buttercream (my personal favorite).

Well, that’s a wrap of my DC cupcake binge. ¬†HAH. ¬†Hope you all enjoyed reading and found some new cupcake places to visit next time your in the DC area. ¬†And if you know of any I didn’t get to, I’d love to hear about them!

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Homemade Coconut Cake

Believe it or not, I have never made a homemade coconut cake and honestly, I have no idea why! ¬†I love coconut in anything so I’m not sure what took me so long to get around to it. ¬†Thankfully, I made some baking resolutions this year and classic recipes was one of my goals for the year. ¬†This cake was the first step to meeting that goal and what a delicious resolution it turned out to be! ¬†I wasn’t sure what recipe to use so I simply googled “coconut cake” and the first thing to pop up was a Paula Deen recipe that had LOTS of good reviews so I thought, why not? ¬†I’ve not made alot of her recipes but I know her Ooey Gooey Butter Cake is one of my favorites so I thought I’d give the coconut cake a shot.

Initially, I had some reservations about this recipe. ¬†First, the cake recipe itself called for self-rising flour which I thought was odd since self-rising flour is typically used for biscuits and such. ¬†Second, the filling was a sour cream and sugar mixture which in my mind wouldn’t be nearly as good as the fluffy, whipped cream like filling that seems to be in all coconut cakes. ¬†And third, the 7-Minute Frosting recipe was new to me and sounded somewhat complicated so I was tempted to just do a typical buttercream or cream cheese frosting.

But I decided NO. I would try my hardest not to make any changes…and that is HARD for me to do. ¬†But I have to say I am SO glad I didn’t change things…this cake was delicious! ¬†Not the coconut cake I had in my mind necessarily but still soooo yummy and good. ¬†The cake itself was tender and soft, although it was a little crumbly but overall I liked it and it was kind of a cross between a white and yellow cake. ¬†I have to admit that I LOVED the filling. ¬†I mean, I could have just eaten it with a spoon. ¬†It seeped down into the cake an made it very moist. ¬†I would only change the amount of coconut in it, maybe increase it to one cup because I would have liked more coconut between the layers. ¬†And finally the frosting turned out to not be complicated to make AT ALL and I loved that it was similar to marshmallow creme but infinitely better! ¬†What I really loved about the frosting was how easily it went on the cake–I was a little scared because it was so gooey and sticky. ¬†But surprisingly not hard to work with at all.

All in all, this was a great first-ever homemade coconut cake. ¬†My in-laws loved it which made me VERY happy and my mother-in-law said it reminded her of her mom’s coconut cake and I thought that was awesome! ¬†Can’t wait for my next classic cake recipe!

Enjoy!

First Homemade Coconut Cake
 
Ingredients
Cake
  • 1 c. (2 sticks) Unsalted Butter, room temperature
  • 2 c. Granulated Sugar
  • 4 Eggs
  • 3 c. Self-Rising Flour
  • 1 c. Milk (she suggested coconut milk but I had whole milk so I used that)
  • 1 T. Pure Vanilla
  • 2 t. Coconut Extract
Coconut Filling
  • ¾ c. Sugar
  • 1 c. Sour Cream
  • 4 T. Milk
  • 1 t. Pure Vanilla
  • ½ c. Flaked, Sweetened Coconut
7-Minute Frosting
  • 1½ c. Granulated Sugar
  • 1 T. White Corn Syrup
  • ⅛ t. Salt
  • ⅓ c. Cold Water
  • 2 Egg Whites
  • 2 t. Pure Vanilla
  • 3 c. Flaked, Sweetened Coconut
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Grease and flour 3, 9-inch round cake pans and line with parchment paper.
  2. In the bowl of an electric mixer, cream butter until fluffy. Add sugar and continue to beat on medium-high speed for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes (mine took about 27) or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 to 10 minutes and then invert cakes onto cooling rack and let cool completely (I actually cooled mine completely in the pans...inside my refrigerator. ūüôā I was in a hurry.).
For the Coconut Filling
  1. In a medium bowl, stir together sugar, sour cream, milk and vanilla until sugar is completely dissolved. Add coconut and stir to combine.
To Assemble the Cake
  1. Place one cake layer on a cake stand or large plate. (I like to torte the top of my cakes to get them even but this is not a must if you prefer not to do it) Poke holes in cake approximately 1-inch apart with the end of a wooden spoon or chopsticks (which is what I used) until entire cake has been poked. Spread with ⅓ of the filling mixture. Top with second layer, repeat process. Top with last layer and repeat process again. Place in refrigerator while you make the frosting.
For the 7-Minute Frosting
  1. In a stainless steel bowl over a large saucepan of simmering water (fill saucepan about halfway, you don't want the water to touch the bottom of the bowl), place the egg whites, sugar, corn syrup, salt and cold water. With a handheld electric mixer beat the mixture for 4 minutes on low speed. Increase the speed to high and continue to beat for another 6-7 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract and continue to beat on high speed for another 3-4 minutes or until the frosting is thick.
  2. Frost cake immediately. It is easiest to start by frosting the top of the cake first and then working the frosting down the sides. Press the 3 cups of coconut onto the top and sides of the cake. Refrigerate until ready to serve.
Notes
Serves 20.

 

 

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Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes by Recipe Girl

It’s October! ¬†I am so excited about October for many reasons…craft fairs, pumpkin everything, Halloween candy galore, hot drinks, scary movies, bon fires…the list goes on and on. ¬†I think we should kick off October AND Monday morning the right way–with Pumpkin Cinnamon Roll Pancakes! ¬†How delish do these look?! ¬†You might recall when I posted about the original Cinnamon Roll Pancake recipe on a previous post awhile back, but I think the pumpkin takes it to a whole other level! ¬†You better believe these are on the menu for breakfast next weekend!

Photo by Recipe Girl

Enjoy!

Pumpkin Cinnamon Roll Pancakes
 
Ingredients
Cinnamon Filling
  • ½ cup (1 stick) salted butter, melted
  • ¾ cup brown sugar
  • 1 tablespoon ground cinnamon
Cream Cheese Icing
  • 4 tablespoons (1/2 stick) salted butter
  • 2 ounces cream cheese
  • ¾ cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
Pancakes
  • 1½ cups whole milk
  • 1 cup pure unsweetened pumpkin puree
  • 2 large eggs
  • 2 tablespoon canola or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons pumpkin pie spice (see Tips below)
  • ½/ teaspoon salt
  • 1 tablespoon packed light brown sugar
Instructions
  1. Prepare the cinnamon filling: In a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.
  2. Prepare the Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
  3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.
  5. Cook the pancakes: Preheat a large skillet or griddle to medium. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.
Notes
If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg

Pumpkin Cinnamon Roll Pancakes by Recipe Girl

 

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My First Crafty Baking Adventure … Owl Cupcakes!

I finally did it. ¬†I got over my fear and lack of patience for cutesy, crafty baked treats and made these adorable owl cupcakes! ¬†Once I saw how utterly cute and simple they were, I figured there was no way I could possibly screw this up. ¬†The craft is recommended for kids after all! ¬† I am so pleased with how they came out and I think I might possibly be ready to embark on another crafty baking adventure…maybe…someday.

But for now, I’m just going to enjoy these!

Owl Cupcakes
 
Ingredients
  • 1 (18.25 oz.) Devil's Food Cake Mix
  • 1 (16 oz.) Chocolate Fudge Frosting
  • 1 (16.6 oz.) Package Regular Oreos
  • 1 (5.5 oz.) Bag Reese's Pieces
  • Brown or White Paper Cupcake Liners
Instructions
  1. Bake cupcakes according to directions on the box. Let cool completely on a wire rack.
  2. While the cupcakes are baking and cooling, begin separating the Oreos. I warmed my Oreos on a plate in the microwave for 5-6 seconds and gently slid one cookie off (don't pull it off or it will bring some of the white with it). Test one cookie first to see how much time works for you...it probably won't be more than 5 seconds.
  3. Next, with a toothpick, dab a bit of frosting on a brown Reese's Pieces and place slightly off-centered on the white of the Oreo. These are the eyes.
  4. Now frost the cupcake with a knife and again, using a toothpick, make "ears" for the owl. Place two of the Oreo eyes on the cupcake and push an orange Reese's Pieces sideways into the frosting for the beak.
Notes
Serves 24

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Oreo Cheesecake Cupcakes

For the past year or two I’ve had a minor obsession with what I call “cheesecake cakes” and it all started when I made Jeremy this Red Velvet Cheesecake for his birthday. ¬†He first had Red Velvet Cheesecake at The Cheesecake Factory and absolutely loved it. ¬†I have to admit, it was awesome. ¬†When his birthday came around I did my best to imitate their version and think I got pretty darn close.

After that, my brain couldn’t help but imagine all the possibilities of cheesecake cakes…I did a vanilla cheesecake and strawberry cake combo, a¬†neapolitan¬†with chocolate cake, vanilla cheesecake and strawberry cake…you get the picture. ¬† While they are delicious to make, they can be somewhat labor intensive and difficult to transport. ¬†So I finally had the bright idea to make it into a cheesecake CUPCAKE. ¬†Brilliant, right? ¬†So much simpler! ¬†And that idea led to the glorious recipe offering I give you today…Oreo Cheesecake Cupcakes.

I don’t think I need to say too much about these other than they are good ABSOLUTELY AMAZING.¬† The chocolate cake is a recipe I borrowed from My Baking Addiction and the cheesecake is a recipe from a friend. ¬†I was a little skeptical about the cake since it used a cake mix, but it was actually quite good. ¬†It had a more spongy texture than I was used to but was still very moist and had a rich chocolate flavor. ¬†And the Oreos…I mean, how can you NOT put Oreos in these? ¬†They just send them over the top and transport you directly into chocolate/cheesecake/Oreo heaven.

Make these and share them with the people you love.  They will love you back.  Promise.

Oreo Cheesecake Cupcakes
Author: 
Category: Dessert
36
 
Ingredients
Chocolate Cake
  • 1 (18.25 ounce) package Devil‚Äôs Food Cake Mix
  • 1 (5.9 ounce) package Instant Chocolate Pudding Mix
  • 1 c. Sour Cream
  • 1 c. Vegetable Oil
  • 4 Large Eggs, lightly beaten
  • ½ c. Warm Water
  • 1 T. Pure Vanilla Extract
Cheesecake
  • 1 (8 ounce) package Cream Cheese, softened
  • ½ c. Granulated Sugar
  • 2 t. Pure Vanilla Extract
  • 1 Large Egg
  • 1 (18 ounce) package Regular Oreos
Buttercream Dream Frosting
  • 2 sticks Unsalted Butter, softened
  • 1 c. Shortening
  • ⅛ t. Salt
  • 2 T. Pure Vanilla Extract
  • 2 lbs. (7.5 cups) Powdered Sugar, sifted
  • 4 T. Very Cold Heavy Whipping Cream (or milk)
Instructions
  1. Preheat oven to 350 degrees. Line a regular size muffin pan with paper liners or spray with nonstick cooking spray.
  2. For the Chocolate Cake: In an electric mixer, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth. Set aside.
  3. For the Vanilla Cheesecake: In an electric mixer beat the cream cheese until fluffy. Add the sugar and vanilla, beating well. Beat in the egg and set aside.
  4. For the Buttercream Dream Frosting: In an electric mixer, cream the butter and shortening until fluffy, about three minutes. Add the salt and vanilla and combine well. Begin adding the sugar, one cup at a time and mix thoroughly after each addition. After all the sugar has been added and mixed thoroughly, begin adding the very cold heavy whipping cream one tablespoon at a time, combining well after each addition. Beat on medium-high speed for three minutes to reach desired consistency.
  5. To assemble: Use a scant tablespoon full of chocolate cake mix and smooth into the bottom of the muffin tin (I actually used my (very clean) finger to do this). Spoon in just enough cheesecake to cover the chocolate cake. Press an Oreo into the cheesecake and cover the Oreo with cheesecake mixture‚Äďjust enough to cover the cookie. Top with another tablespoon of chocolate cake and gently spread until even in the tin. (Be careful to do no more than a tablespoon each time otherwise your muffin tin will be too full and the cupcake batter will rise above the muffin tin and ‚Äúmushroom‚ÄĚ) Repeat with remaining muffin tins. Bake for 18-22 minutes, or until top is springy to the touch. Place on wire rack and cool completely. Pipe frosting onto cooled cupcakes and store in an air-tight container in the refrigerator.

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Birthday Cake Disaster

The other day I had a request for a birthday cake. ¬†No problem, I thought, I can totally rock this…I’ll just do a cute little three-layer, 6-inch round cake like I’ve made before. ¬†Done and done. ¬†Or so I thought.

As I started to assemble the cake, the layers began slipping and sliding everywhere. ¬†I freaked. ¬†Why is this happening??! ¬†Crap! ¬†And then I started noticing how hot is was in my house…INSANELY HOT. ¬†I looked at the thermostat–80 freakin’ degrees!! ¬†I promptly turned the thermostat down to 75 but it was too little, too late…there was no recovering this cake. ¬†What to do??? ¬†A trifle was my only option and thankfully the person who requested the cake was more than happy to go that route. ¬†Whew! ¬†So I made a decent recovery and still ended up with something that tasted amazing and looked pretty. ¬†Gotta love baking in the heat of summer. ¬†Lesson learned!

P.S. The trifle consists of white cake, homemade raspberry filling and white chocolate almond cream cheese frosting.  YUM.

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Soft, Chewy, Peanutbutter-y

Lately I have been dying for a good peanut butter cookie but, of course, it had to be homemade.¬†¬† I feel like the perfect peanut butter and chocolate chip cookie are elusive to me for some weird reason…they’re always too flat or crisp or cakey.¬† I’ve done plenty of research and tried tons of recipes and never found the one that is the perfect combination of¬† mostly chewy and a little soft.¬† I mean, I know baking is a science but c’mon!¬† How hard can it be?!?¬† So for Superbowl Sunday I thought I’d try yet again to make the perfect cookie and I might have got pretty darn close.

I think those peanut butter chips deserve a close-up.

Batter and PB Chips

On PansIn Oven

These cookies turned out soft and chewy and just all around delicious.¬† Of course the true test was if they were the same way the next day as they were pretty much right out of the oven and miracle of all miracles, they were!¬† Quite frankly, I’m suprised any of them even made it to the Superbowl party–I couldn’t keep Jeremy out of them!

Oh, and… I guess I might have had a couple too.

Cooling

Now I couldn’t just stop at plain ‘ole peanut butter cookies (although with these you definitely could).¬† I wanted a peanut butter cookie sandwich!¬† I used a peanut butter and chocolate filling.¬† Both were good and I personally liked the peanut butter filling but everyone seemed to prefer the chocolate a little more.

Filling

If you make these, be sure you have milk on hand.  You will need it!

Finished Cookies

Soft and Chewy Peanut Butter Cookies

1 1/4 c. All-Purpose Flour
3/4 t. Baking Soda
1/2 t. Baking Powder
1/4 t. Salt
1/2 c. Unsalted Butter, softened
1 c. Smooth Peanut Butter
3/4 c. White Sugar
1/2 c. Light Brown Sugar, lightly packed
1 Large Egg at room temperature
1 T. Milk
1 t. Vanilla Extract
1 c. Peanut Butter Chips

Directions

In a medium sized bowl, sift together the flour, baking soda, baking powder and salt.  Set aside.

In an electric mixer, beat the peanut butter and butter together until fluffy.  Add the sugars and continue beating until fully combined.  Add the egg, milk and vanilla extract and beat well.  Add half the flour mixture fold in, then the rest of the flour and beat until no white pockets remain.  By hand, fold in the peanut butter chips.

Using a small ice cream scoop, drop dough a couple inches apart, onto cookie sheets lined with parchment paper.  Dip a fork in oil (I used peanut oil), tap off excess and gently indent cookie with a criss-cross pattern, being careful not to smash the cookie flat.  Bake for 8 minutes.  Let cool on baking sheet for 2 minutes before removing to cooling racks.

Makes 40 small cookies.

Peanut Butter Filling

3 T. Unsalted Butter, softened
1 c. Powdered Sugar, sifted
1/2 c. Smooth Peanut Butter
2 1/2 T. Heavy Whipping Cream or Milk
1 t. Vanilla Extract

Cream the butter with the powdered sugar, peanut butter, milk and vanilla until smooth.  Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches. Makes enough to fill 25 cookies.

For the chocolate, I used the Satiny Chocolate Glaze recipe which you can find in an earlier post here.

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