Another great American. The peanut butter cookie! Almost all (non allergic) Americans love them and can’t get enough of them.
These cookies are great for kids, and they go great with milk! Serious!
They don’t need much more presentation, because the are already famous, I give you, the Peanut butter cookies!!
Peanut Butter Cookies
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1- Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the flour, baking soda, baking powder and salt.
2- Stir the dry ingredients into the sugar butter mixture.
3- Wrap the dough in plastic and refrigerate at least 3 hours.
4- Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
And that’s it!
Tip of the day: For chewier cookies, bake at 300°F for 15 minutes. You can also try variations like adding some peanuts, or any other ingredient.. M and Ms for kids! These are great to introduce kids into baking!
Feel free to request any recipe you want me to cover!
See you soon !
Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
For chewier cookies, bake at 300°F for 15 minutes.
A few days ago I made a crêpes recipe and posted it here, and today I shall post you the American version! The big pancake!
I personally prefer crêpes, because they permit you to do more things with them. But these are also great for breakfasts… who doesn’t dream every night of waking up by the smell of pancakes?
This recipe is classical, meaning it doesn’t have any added ingredient to give the pancake a little twist!
Ladies and gentlemen, I give you pancakes!
1-1/2 cups milk
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup of melted butter
1 tablespoon of oil
Combine milk with the oil and set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk the eggs and butter into the milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with butter. Pour the batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
These are great with almost anything.. I wouldn’t with fish.. but almost anything else!!! The best combination is fresh orange juice, pancakes, and someone you love to share them with.
– Vanilla Ice – Cream
– Mississippi Mud cake
Feel free to request an recipe and I’ll do my best to provide!
Today’s recipe is dedicated to the simple but great Blueberry Muffin. There are a few things I cannot say no to. One of them is in eating this muffin.It isn’t possible to associate any negative memory to it, and if you’re having a bad time or starting the day in a bad mood, the seducing smell of the muffin and the first taste of the blueberry on you’re tongue will for sure put a smile on your face. Remember that if you see a friend without a smile; give him one of yours.. or give him a homemade muffin, cookie.. something you made just for him. That will make their day for sure !
– Well, enough with the chatter, we want a recipe !!! .
– Alright.. here it goes !
1 cup of blueberries (4 oz / 125g)
2 cups of plain flour (8 oz / 250g)
1/2 cup of sugar (4 oz / 125g)
3 teaspoons of baking powder
A pinch of salt
1 teaspoon of lemon zest or orange peel
1/4 cup of unsalted butter, partley melted (2 oz / 60g)
1 cup of milk or half milk half buttermilk ( 250ml )
Granulated nuts (optional)
– Preheat the oven to 370ºC (185ºC). Put the blueberris with a tablespoon of sifted flour in a bowl and set aside.
– Sift the flower and mix it with the sugar, organe peel, butter and milk. Then add the blueberrys. Mix it manually.
– Drop the dough into greased muffin pans filling each one about half – two thirds full. Bake untill golden and firm for about 25 minutes. Remove them from the oven and wait for them to cool a bit.
I preffer putting lemon zest with the blueberreis aside. It give it a special flavour to the blueberry. Or with the sugars first. Try different combinations!
And that’s it !
Remember that a blueberry muffin is very comforting, so making a brekfast of blueberry muffin, organe juice, milk, whatever your combination is, will make the person who you are making it too start the day with a lot of energy and best of all with a smile on his/her face! Or.. yours!