Cooking
Despite the chaos that is my life right now, and ignoring the heat, I got the urge to make peanut butter cookies for Matt.
I grew up with a certain kind of peanut butter cookie; very sweet and peanut-ty. My Mom's cookie.
Matt, I discovered less than a year into the relationship, was not the fan I was. He preferred a...saltier?...version. Well, definitely less sweet than I care for.
I'd found a recipe from Jif, which he liked. But in the most recent issue of Martha Stewart Living, the cookie of the month recipe was...ta-da!...a peanut butter cookie; yes, you guessed correctly.
Now, while we were still living in Oakland, we'd do some of our grocery shopping at a little, upscale, place called The Village Market. Very good stuff, all around, including their chocolate selections. I was still using my Mom's recipe, which topped the cookies with chocolate stars. We searched and searched for chocolate stars, but couldn't find them. What we did find were some very nice, high-quality, chocolate disks. Made for some pretty good cookies.
So, knowing I'm was going to, eventually, make peanut butter cookies for Matt, I went looking for appropriate chocolate toppers. I was certain we'd used Toblerone; so when we stopped into CostPlus World Market last weekend, I had Matt grab a tube.
I made the cookies early in the week, and when it was time to top them with chocolate, Matt opened up the Toblerone. I didn't know what I was looking at.
Instead of chocolate disks, I was given nougat-filled chocolate pyramids!
Ugh. I'd mis-remembered. What I'd used back in Oakland, Matt later informed me, was Droste. Big difference!
The Toblerone really wasn't what I wanted, but Matt was fine with it. However, it didn't cover nearly enough cookies.
I topped some with milk chocolate chips, because I didn't want naked cookies!
Matt requested some be left plain, though, so we ended up with a trio of peanut butter cookies.
It may not have been what I'd planned to make, but Matt's quite happy with them. And after all, that's why I made them!
Tagged with: Food & Drink + Cookies + Peanut Butter + Baking + Chocolate
- Mondays With Maida - Charlie Brown's Peanut Cookies
Page 231 in the old book / page 255 in the new book One look at the list of ingredients and I knew this one was a contender for the "Top Ten" list: cinnamon, brown sugar, salted peanuts, peanut butter, and chocolate chips (not to mention two sticks of...
- Mondays With Maida - Whole Wheat Peanut Butter Cookies
Page 143 in the old book / page 177 in the new book Another plain, but very good cookie. The twist here is that raw sugar is used, which contributes to the crunchy, crumbly texture of the cookies. I used a natural style peanut butter again for these...
- Mondays With Maida - Peanut Butter Pillows
Page 142 in the old book / page 176 in the new book These Peanut Butter Pillows were a hit at my office. Too bad it was such a small batch! The name may sound delicate, but these saucer-sized cookies are anything but. As Terri said, they resemble little...
- Mondays With Maida - Chocolate Peanut-butter Ripples
Page 32 in the old book / page 47 in the new book I’m sort of copping out this week – these are cookies that I made and posted about a few months ago. I didn’t bake them again. Instead, I took the opportunity to work ahead a little and made...
- Ok Art – This One’s For You…
Chocolate and Peanut Butter Ripples I’ve been in the mood to bake lately, but until today just hadn’t found the right excuse. Yesterday I got an email from a friend saying there was nothing he could eat in “my little kitchen”. So, I looked...
Cooking
Playing with Food
Despite the chaos that is my life right now, and ignoring the heat, I got the urge to make peanut butter cookies for Matt.
I grew up with a certain kind of peanut butter cookie; very sweet and peanut-ty. My Mom's cookie.
Matt, I discovered less than a year into the relationship, was not the fan I was. He preferred a...saltier?...version. Well, definitely less sweet than I care for.
I'd found a recipe from Jif, which he liked. But in the most recent issue of Martha Stewart Living, the cookie of the month recipe was...ta-da!...a peanut butter cookie; yes, you guessed correctly.
Now, while we were still living in Oakland, we'd do some of our grocery shopping at a little, upscale, place called The Village Market. Very good stuff, all around, including their chocolate selections. I was still using my Mom's recipe, which topped the cookies with chocolate stars. We searched and searched for chocolate stars, but couldn't find them. What we did find were some very nice, high-quality, chocolate disks. Made for some pretty good cookies.
So, knowing I'm was going to, eventually, make peanut butter cookies for Matt, I went looking for appropriate chocolate toppers. I was certain we'd used Toblerone; so when we stopped into CostPlus World Market last weekend, I had Matt grab a tube.
I made the cookies early in the week, and when it was time to top them with chocolate, Matt opened up the Toblerone. I didn't know what I was looking at.
Instead of chocolate disks, I was given nougat-filled chocolate pyramids!
Ugh. I'd mis-remembered. What I'd used back in Oakland, Matt later informed me, was Droste. Big difference!
The Toblerone really wasn't what I wanted, but Matt was fine with it. However, it didn't cover nearly enough cookies.
I topped some with milk chocolate chips, because I didn't want naked cookies!
Matt requested some be left plain, though, so we ended up with a trio of peanut butter cookies.
It may not have been what I'd planned to make, but Matt's quite happy with them. And after all, that's why I made them!
Tagged with: Food & Drink + Cookies + Peanut Butter + Baking + Chocolate
- Mondays With Maida - Charlie Brown's Peanut Cookies
Page 231 in the old book / page 255 in the new book One look at the list of ingredients and I knew this one was a contender for the "Top Ten" list: cinnamon, brown sugar, salted peanuts, peanut butter, and chocolate chips (not to mention two sticks of...
- Mondays With Maida - Whole Wheat Peanut Butter Cookies
Page 143 in the old book / page 177 in the new book Another plain, but very good cookie. The twist here is that raw sugar is used, which contributes to the crunchy, crumbly texture of the cookies. I used a natural style peanut butter again for these...
- Mondays With Maida - Peanut Butter Pillows
Page 142 in the old book / page 176 in the new book These Peanut Butter Pillows were a hit at my office. Too bad it was such a small batch! The name may sound delicate, but these saucer-sized cookies are anything but. As Terri said, they resemble little...
- Mondays With Maida - Chocolate Peanut-butter Ripples
Page 32 in the old book / page 47 in the new book I’m sort of copping out this week – these are cookies that I made and posted about a few months ago. I didn’t bake them again. Instead, I took the opportunity to work ahead a little and made...
- Ok Art – This One’s For You…
Chocolate and Peanut Butter Ripples I’ve been in the mood to bake lately, but until today just hadn’t found the right excuse. Yesterday I got an email from a friend saying there was nothing he could eat in “my little kitchen”. So, I looked...