LITERALLY people….the genius AKA Caolyn Gurtz who created this recipe literally won a million dollars for these.
It's a twist on the classic peanut butter cookie. Crunchy outside, creamy inside, with just a hint of cinnamon.
A real winner.
Ingredients:
Makes 24 cookies
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Directions:
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest
Do you have recipe's that bring back a lot of memories?
Big Flat Pancakes is one of those for me.
When I first got married my husband kept asking me why I called them big flat pancakes when they were really crepes. I don't know the answer to that except that my mom, my grandmother and my great-grandmother have always called them Big Flat Pancakes.
So, why not stick with tradition?!?...Right!
Right!
This recipe brings back memories from my early days living in Murray, to my high school days sitting at my uncles table eating as many as possible, to my college days where I started the tradition of inviting friends over on the Saturday Morning of General Conference to eat them, to my current life watching my children being completely satisfied after stuffing their faces.
So, do you want to start using this recipe?
Then here you go….
(ps...I think this is the first time that I have ever written down this recipe. I have known it in my head since I was 12. Everyone in my family calls me when they want to make them so that they can get the recipe, so count yourselves lucky!)
Tyler Family Big Flat Pancakes
Ingredients:
2 ¼ c. Milk
4 Large Eggs
Dash of salt
1 T. Sugar
¼ c. Vegetable Oil
2 c. Flour
½ t. cinnamon (this is not in the original recipe, but something that I have added over the years)
Directions:
Blend all ingredients in a blender. If you like your crepes thinner, add about ¼ c. milk.
Warm a large griddle to 300 deg. (you can use a skillet on the oven…I don't like how uneven it cooks the crepes).
Pour 2- 3 T of batter on griddle. Pick up edges of griddle and turn the pan in a circular motion so that you can make a large circle. The faster you turn the batter, the thinner the crepe will end up, so pick it up fast and turn.
Cook for about 2-3 minutes, flip and cook for 10-30 sec.
Serve. I love mine warm with a little butter and sugar (or cinnamon sugar) sprinkled over the top. There are lots of options. You can fill with fruit and whipped cream, nutella and Banana's…the possibilities are endless.
2 cups finely crushed pretzels ½ cup sugar, divided 2/3 cup butter or margarine, melted 1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2 Tbsp. milk 1 cup thawed COOL WHIP Whipped Topping 2 cups boiling water 1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin 1½ cups cold water 1 qt. (4 cups) strawberries, sliced
PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.
You all know by now that I love the Pioneer Woman. This is another one of her AMAZING recipes.
Ingredients
FOR THE CAKE:
1-½ stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-¼ cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
_____
FOR THE TOPPING:
1-½ stick Butter, Softened
¾ cups Flour
1-½ cup Brown Sugar
2 Tablespoons Cinnamon
1-½ cup Pecans, Chopped
Preparation Instructions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 or 8 x 11-inch baking pan (use the latter if you want thicker slices of cake.)
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!
Last week my friend asked me to do an Army Cake for her Son's Birthday. It was a lot of fun to make. The best part about it was that it wasn't stressful. When you are creating dirt, you don't have to be perfect. I baked two round cakes, one 9 x 13 and 12 mini cupcakes. I didn't want it to look like the shape of a 9 x 13 so I cut jagged pieces and placed mini cupcakes upside down to look like boulders.
It has been years that I have wanted to try making cinnamon rolls. I finally bit the bullet, did some research on which recipe I wanted to try, and did it. I found this recipe from That’s the way the Cookie Crumbles. She combined 3 of her favorites into one.
I started by making the dough and letting it rise. Then I punched it down and rolled it out into a 12 x 16 rectangle.
Then I made the filling...brown sugar, cinnamon, salt and butter.
Doesn't this look delicious. I think my kids enjoyed eating the crumb that fell onto the counter.
Then, place the filling onto the dough.
And Roll into this beauty...
then I sliced it with dental floss and let it rise again.
Okay, now here comes the hard that I hope y'all wont judge me for. I was in a little bit of a hurry when I iced these babies (yeah, a hurry to eat them!). So I didn't soften the cream cheese which I will do in the future. I also slightly over cooked them as well, so don't laugh at the final picture, cause the picture itself just plain sucks. It does not do these yummy treats justice.
Okay...
No judging,
right?!?!
Perfect Cinnamon Rolls
Dough:
½ cup milk
7 tablespoons unsalted butter
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons) yeast
¼ cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1½ teaspoons salt
4-4 ½ cups (20 to 21¼ ounces) unbleached all-purpose flour, plus more for dusting the work surface
Filling:
¾ cup packed (5¼ ounces) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
1 tablespoon melted butter
Glaze:
1 cup (4 ounces) confectioners sugar, sifted to remove lumps
1 ounce cream cheese, softened
½ teaspoon vanilla extract
1-2 tablespoons milk
1. Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
3. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish.
4. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
5. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.
This post is linked to:
Anti-Procrastination Tuesdays at New Nostalgia.
2. In a medium mixing bowl, combine flour, baking powder, salt, and whisk to combine, set aside.
3. In bowl of stand mixer, combine butter and powdered sugar. Beat on medium until creamy and smooth.In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined.
4. Turn mixer to low, and slowly add in the dry ingredients.
5. Turn the mixer up to medium speed and mix until flour mixture is combined. Chill the dough for about 30 minutes. You can chill the dough overnight.
6. Roll the cookie dough into little balls, about a Tablespoon or so of dough per cookie. Place the cookies on a baking sheet that has been lined with parchment paper or a Silpat.
7. Bake cookies for 10-12 minutes. Take them out when the bottoms are very slightly browned. Remove from oven and let cool on cookie sheets. Transfer to a cooling rack.
8. To make the glaze-mix powdered sugar and lemon juice together with a whisk. Whisk until smooth.
9. Dip the tops of the cookies into the glaze. Let sit until glaze is hard. Makes 2 dozen cookies
I made these Cookies a while back. I changed the recipe a little from the recipe on Baking Bites....one of my favorite Baking Blogs.
Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt
First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping 3 cups shredded coconut (sweetened or unsweetened) 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 5 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping). Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Transfer all chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.
I made these a while back for my daughters 3rd Birthday Party. There are endless possibilities of ways to arrange your cupcakes. Try it next time you bake up a batch.
