cookies

>Homemade Nutter Butters

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Although these cookies may not be in the peanut shape of a nutter butters they still have that same taste. soft peanut butter cookie with a whipped cream peanut butter filling. I have to admit I’m not really a peanut butter person but these are really addicting.
2 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 sticks unsalted butter, room temperature
3/4 C smooth peanut butter
1/2 C granulated sugar
1/2 C packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
peanut butter filling

In a bowl whisk together flour,baking soda and salt and set aside. Place butter, peanut butter and sugars in an electric mixer fitted with a paddle attachment, beat on medium high speed for 2-3 minutes until light and fluffy. Add egg and vanilla and beat well. with mixer on low speed at flour mixture and beat until incorporated. Divide dough into two pieces and cover in plastic wrap and refrigerate for 30 minutes.
preheat oven to 325 degrees. Line tow large baking sheets with parchment paper. On a lightly floured work surface roll dough out to 1/4 inch thickness. Cut dough using a 2 inch round cookie cutter. Transfer cookies to prepared pans and put in fridge for 15 minutes until firm. Then transfer the sheet pans to oven and bake for 15-20 minutes.
Using a offset spatula, spread 1 tablespoon filling onto the flat sides of half of the cookie. Sandwich cookies.

peanut butter filling:
6 tbl. unsalted butter, room temperature
3/4 C confectioners sugar
3/4 C smooth peanut butter
3 tbl. heavy cream

In the bowl of an electric mixer fitted with a paddle attachment, combine all the ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes.

bread

>Corn Bread

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Over the weekend I went to Humboldt to visit some friends that go to school there the whole time it was foggy and rainy I couldn’t stand it. So since yesterday was beautiful hitting 65 degrees and it was fat Tuesday I decided to make Chicken Gumbo and corn bread. This corn bread is really terrific because it has actual kernels of corn in it.
1/3 cup butter
1 TB unsalted butter
1 C corn kernels
1 C A.P. flour
1/3 C sugar
2 tsp. baking powder
3/4 tsp. salt
1 c stone-ground yellow cornmeal
1 c milk
1 large egg, lightly beaten
Preheat oven to 425 degrees and butter a 8 inch square baking pan. Melt the 1 Tb. of butter in a medium sized saute pan over medium high heat with corn kernels in it for about 5 minutes or until kernels begin to brown. Remove from heat and let cool. In a medium bowl whisk together flour,sugar,baking powder,salt, and cornmeal.Using a pastry cutter, cut in the 1/3 c of butter until it looks like coarse meal. Mix in milk, egg and reserved corn. Transfer to prepared pan and put in oven for 18-20 minutes or until toothpick comes out clean. Best when served warm and with a little honey drizzled ontop.

cake

>Carrot Ginger Cake

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For Christmas I got the Martha Stewart baking book because a teacher I had made up all the recipes for that book and in general I love everything Martha, I use to refer to her as my home girl in baking(I know I’m weird) anyways on Friday it was my mums birthday so I made this carrot cake for her and it turned out really great. It very rich though too so a little goes a long way.
Ginger Carrot Cake
Makes one 2 layer 8″ or 9″ cake
3 cups all purpose flour
1 cup halved pecans, toasted
1 lb large carrots, peeled
3 large eggs (room temperature)
1/3 cup buttermilk
1 tsp vanilla extract
2 cups sugar
1 1/2 cups vegetable oil
1 tbsp freshly grated ginger
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 heaping tsp ground cinnamon

Butter and flour two 8 or 9 inch pans and preheat the oven to 300 degrees. Chop the pecans finely and grate the carrots, about 2 1/2 cups total. You can use a food processor when you’re in a hurry, but I find grating them by hand (using the smallest holes or a food processor) gives a lighter and definitely better texture.

Whisk the carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl until well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Use a rubber spatula to gently fold the flour mixture into the carrot mixture, taking care not to over-mix. Fold in the pecans.

Divide the batter into the two pans and bake about an hour, until a toothpick comes out clean. Let the cakes cool 15 minutes in their pans on a rack, then gently turn out and cool to room temperature before leveling and frosting.

Ginger-Cinnamon Cream Cheese Frosting
Frosts a 2 layer 8″ or 9″ cake

24 oz. cream cheese, room temperature
10 tbsp butter, room temperature
5 cups powdered sugar
4 tbsp fresh, finely grated ginger
2 tbsp cinnamon

Beat cream cheese and butter with the paddle attachment of an electric mixer until smooth, then add powdered sugar. Mix on low for 30 seconds, then add ginger and orange juice. Beat on medium speed until light, fluffy, and well combined.

Assembly: Unless your cakes are pretty flat or you’re going for a rustic look, use a serrated knife to level each cake. On each cake cut once in half to make two pieces.Spread 3/4 cup frosting between the layers and use the remaining frosting on all the sides and the top. Then frost the cake with a very slim amount of frosting to create a crumb coat and then put in the fridge for 10 minutes. Then put alot of frosting on top and with a off set spatula smooth it out by spinning cake but keeping spatula in place. Then I dyed some frosting lavender and piped it out.

bars

>Snickerdoodle Blondies

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New York was a blast and I can’t wait to go back there was the best bakeries. Since coming back I haven’t done much baking at home since I’m in production baking 5 days a week and have plenty of homework from my night classes but I couldn’t resist making these snickerdoodle Blondies which I found on my favorite blog A Southern Grace. I hadn’t made these tasty treat until now because I couldn’t find the cinnamon chips in any stores but luckly our local market decided stock them I bet it’s because of these bars. Anyways I made them and they were so good my mum decided to hide them from my father, as she can’t have chocolate so she felt she deserved these more. Needless to say I wiil be making these for her birthday. These are a must try.

Snickerdoodle Blondies
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar, tightly packed
1/2 cup butter, softened
1 egg, at room temperature
1 teaspoon vanilla
1 cup cinnamon chips
1 tablespoon sugar
1 tablespoon cinnamon

Preheat oven to 350F. Spray down an 8×8-inch pan. Mix together the flour, baking powder, salt, and cinnamon; set aside. In a large bowl, cream together the butter and brown sugar; beat in the egg and vanilla until smooth.
Combine the flour mixture and the wet mixture and mix until well-blended. Stir in the cinnamon chips. Spread the thick batter evenly in the prepared pan.Combine the sugar and cinnamon in a little bowl and evenly sprinkle the mixture over the top of the batter.
Bake 25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.