Currently viewing the tag: "peanut butter"
earlier this week, i brought you peanut butter pillow cookies filled with chocolate brownies; a little over a year ago, i showed you chocolate cookies filled with peanut butter; but my vegan friends have sadly had to miss out on both of these. i can’t feel too bad since i have made some other great vegan treats, but seriously, these are too good to miss out on. i can’t honestly say which of the three is best…they are all so great! if you try making them all, please let me know your thoughts on the winner!
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it is a wonderful feeling to find your soul mate… ya know, the one you were meant to be with, and everyone in your presence can’t help but agree; the one where when someone bites into the two of you together a big smile comes over their face– wait, wha??? i wonder if peanut butter cookies and fudgy chocolate brownies know how perfect they are together. while this blog is certainly no stranger to peanut butter and chocolate treats, nor pillow cookies, this is the first time i have shown you a brownie-stuffed peanut butter cookie, and it is about darn time. my sincere apologies. (in my defense, at least i showed you peanut butter-stuffed chocolate cookies).
okay, so you saw what i went through this past weekend for ed’s birthday…however i did not post the recipes. i will be honest, i wasn’t going to, but i got enough requests for it, that i feel that i should. the title of this post does not just reflect the subject line of the e-mail sent out for ed’s surprise party (which was a success btw– he was speechless, and ed is never speechless), but it is also arming you with a secret weapon. there is a reason why i went with the chocolate cupcake recipe that i did when trying to recover from the disasters: this really is the best (plain) chocolate cake ever.
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i will admit to being proud of my cookies. my scones are delightful. my cupcakes are great. my cakes… my cakes are disasters. if there wasn’t already a wildly popular site called cakewrecks, i would consider creating a section on my site with that name. let me tell you about my weekend, which resulted in putting flowers on a cake for my friend ed, a 40 year old male.
rather, ‘a salted cookie’. salted peanut butter oatmeal, to be exact. if you have been reading my blog, or understand that the tags on the left are sized according to frequency used, you know that i absolutely love peanut butter (despite knowing that it is not even close to the best nut butter for you), oatmeal, and obviously cookies. typically though, you see me combining peanut butter with another flavor, generally chocolate on here, but i do mix it up a bit in my everyday life. for this recipe though, i used something that you will almost never see me using for the main complimentary flavor, salt…while sweet & salty go well together, these cookies don’t really have a “sweet”, so it is really more savory than my usual.
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i’ll admit it: i have issues. i want my tasty treats to look tasty…is that so wrong? while i completely understand that things can taste good even when they don’t look good, i have also learned that presentation is important, especially if i want to make money. my other issue, apparently, is that i can’t figure out the correct amount of time to let something chill before slicing. sometimes i cut too soon and end up with layers mixing, which is admittedly better than when i wait too long, which you can see here, as well as my disfigured yet delicious rainbow cookies.
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we are in the middle of the umpteenth heat wave of 2010, and i decided that i didn’t want to fire up the oven today. i was going to make granola bars, but after i didn’t share anything with the usuals last week (most of them unfortunately didn’t get to try this cake), i didn’t think granola bars would cut it. here’s a little secret though: these no-bake cookies are practically granola bars. something that i forgot to consider, though, is that standing over a pot, stirring it until everything melts and then until it boils, isn’t exactly an icebox. thankfully, it cooked pretty fast!
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this week, one of my good friends, a former roommate, had surgery and i couldnt be there to help her out with things since she is in denver and i am in jersey…so i made my best attempt at making her feel better from a distance– with cookies, of course! courtney and i used to be peanut butter, chocolate, and cookies fiends, so there was no choice but to make peanut butter chocolate chip cookies for her, but i wanted to try out a new recipe, mostly for your sake. i mean, if i used one of my previous recipes i couldn’t post it, and you would be missing out on these amazing cookies!
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one of the great things about vegan baking is that when things are undercooked, they are still safe to eat. i know some people are not afraid to eat raw eggs; i am not one of these people– unless they are pasteurized, i won’t serve raw eggs. since i was baking for justin’s birthday and his lovely lady, sheryl, is vegan, eggs were substituted out in this recipe. it is a good thing, since they came out extra ooey gooey. so much so that i texted on my way over to see if they had vanilla (nondairy, of course) ice cream to balance out the richness. they didn’t have any and the store i went to was all out, so they ate them as-is and loved them anyway!
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when i first read the “tandy takes” name on the recipe sent to me by my friend suvarna, i thought it was avoiding a copyright issue and frankly i thought it sounded like a little kid was trying to say kandy kakes (the tastykake treat). Well, it turns out in the 30s kandykakes were actually called tandytakes, and rumor has it that it was named that way because that is how a small child would say it. interesting. in any case, i couldnt pass up the opportunity to make a somewhat healthier version of this packaged treat. fresher is better, right? right.
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