BEST PEANUT BUTTER COOKIE RECIPEThis is the best peanut butter cookie recipe. I get asked for this recipe every time someone tastes these cookies. These cookies are easy to make and have wonderful taste and texture to them too.
The best peanut butter cookie recipe follows this quick note. This recipe is among the classics in my collection, turning out crisp-chewy cookies with the signature crisscrossed lines on their tummies. I make these with crunchy peanut butter, but you can use a smoother butter if that's your preference. As with most recipes, you won't get the texture you want with all-natural peanut butter. Feel free to add dark, semi-sweet or milk chocolate chunks to the dough.
Add the eggs, one at a time, and beat for 1 minute after each addition. Turn to low and add the vanilla - then the dry ingredients, mixing only until it disappears. Mix in the chopped peanuts. Pour the 1/2 cup of white sugar for rolling into a small bowl. Use a level tablespoon of dough for each cookie and roll the dough between your palms into balls. Drop the balls, one at a time, into the sugar and roll to coat evenly; placing them 2 inches apart on a prepared baking sheet. Dip the tines of a fork into the sugar and press the tines against each ball; first in one direction and then in a perpendicular direction - you should have a flattened round of dough with crisscross indentations. Bake approximately 12 minutes, rotating the sheets from top to bottom and front to the back midway through baking. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks. Repeat with remaining dough, making sure to cool the baking sheets between batches.
Mix ingredients together and roll into 1 teaspoon sized balls. Place on a baking sheet and sprinkle with sugar (or Splenda). Press with a fork to make indentations and bake for 8 minutes.
PREHEAT oven to 350 degrees. Sift salt, baking soda and flour together and set aside. Cream the sugars together with the shortening, butter and peanut butter. Add the eggs and the vanilla. Gradually add the dry ingredients and blend well. Roll into tablespoon sized balls and roll them in sugar. Bake for 11-13 minutes. NOTE: If you want to bake these the next day, the dough holds up well in the refrigerator. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.