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Ingredient: peanut butter

Toffee Peanut Butter Cookies

Toffee Peanut Butter Cookies

Baking Bites via Pinterest provided this yummy recipe.  The cookies are great on their own, and even better when stuck together as a peanut butter sandwich!

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Toffee Peanut Butter Sandwich Cookies
Makes about 40 cookies, or 20 sandwich cookies
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, oatmeal, baking soda and salt.
  3. In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by 1/2 cup peanut butter.
  4. With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits.
  5. Drop scant 1-inch balls onto prepared baking sheet.
  6. Bake for 9-11 minutes, until edges are golden.
  7. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
  8. When cookies are cooled, sandwich each pair with 2-3 tsp smooth peanut butter.
Recipe Notes

Original recipe (with more explanation and photos!) is from Baking Bites

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Lettuce Wraps

Lettuce Wraps

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Lettuce Wraps
This is easily one of my most requested recipes. It is a very popular staff lunch choice, and I always look forward to eating it as well as making it. Colorful, flavorful, unusual, fun to eat, good leftovers, easy to freeze and reheat--what's not to love?!!
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat 1 Tbsp. oil on high. Add ground chicken, diced onion, and grated carrot. Cook until chicken is nearly done, stirring often to break up the meat.
  2. Meanwhile, in a microwave safe bowl or glass mixing cup, combine sesame oil, soy sauce, peanut butter, honey, rice vinegar, and chili garlic sauce. Microwave for 30 seconds to soften the honey and peanut butter, then stir until well mixed.
  3. Add minced garlic and ginger to the chicken mixture and cook a minute or two more or until fragrant. Season with salt and pepper.
  4. Pour peanut butter mixture into the skillet and stir well to coat the chicken mixture.
  5. Add red pepper, green onion, and water chestnuts to the skillet and cook for 2-4 more minutes or until everything is heated through.
  6. Rinse the lettuce leaves, pat dry, and put on a plate or in a bowl. Put chopped peanuts in a separate bowl, and chicken mixture in a third serving bowl.
  7. To eat, scoop chicken mixture onto a lettuce leaf and top with peanuts. Top with more chili garlic paste if desired. Wrap "burrito style" and enjoy the messy goodness! (I often serve rice with these too, either to put into the lettuce wrap or to catch all the tidbits that fall out on the plate!)
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Peanut Butter Pretzels

Peanut Butter Pretzels

September 2016 in Review, and Christmas Cookie #9

A favorite photo…

A few highlights…

  • Family getaway to Santa Fe, NM
  • 10th annual ride on Thomas the Tank Engine

And a cookie recipe to go with it!

Print Recipe
Peanut Butter Pretzels
These have been a Christmas standby for 10 years now! I make a double batch and keep them in the refrigerator all month for gift giving. (And of course, plenty of munching too!)
Course Candy
Servings
dozen
Ingredients
Course Candy
Servings
dozen
Ingredients
Instructions
  1. Grind graham crackers and club crackers into crumbs using the food processor, if you haven't already.
  2. In the bowl of an electric mixer, combine the peanut butter and butter until well mixed.
  3. Add both kinds of cracker crumbs and powdered sugar. Blend well. Mixture will be very thick.
  4. Using your hands, roll mixture into small balls about the diameter of a dime and press each on a pretzel. Put the pretzels on a waxed-paper lined baking sheet.
  5. Refrigerate the pretzels at least one hour to firm up the PB mixture.
  6. Melt chocolate and shortening in a mixing cup in the microwave.
  7. Dip the top (the PB part) of each pretzel into the melted chocolate and place back on the waxed paper.
  8. Refrigerate again to set the chocolate, and then stack in an airtight container and store in the refrigerator until serving.
Recipe Notes

Since I make this at Christmas time, I often stop plenty of times in the process.  You can refrigerate the peanut butter mixture before pressing it on the pretzels or leave the undipped pretzels in the fridge for a day or two before coating in chocolate.

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