June 12: Not-So-Classic Peanut Butter Crisscross Cookies

Not-So-Classic Peanut Butter Crisscross Cookies

Ingredients:
8 tablespoons (4 oz) unsalted butter, room temperature
1/2 cup firmly packed light or dark brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 1/4 cups natural, freshly ground, no-salt-added peanut butter
1 large egg
1/2 teaspoon chipotle powder
1 1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Mexican or regular vanilla extract
1 1/2 cups (6.8 oz) all-purpose flour
2/3 cup peanut butter chips, such as Reese's
1 teaspoon ground cinnamon

1. Preheat the oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy. Gradually add the brown sugar and 1/2 cup of the granulated sugar and continue beating on medium-high speed for about 2 minutes, or until the mixture is light and creamy. Beat in the peanut butter and egg. Scrape the sides of the bowl and beat in the chipotle powder, salt, baking soda, and vanilla. When well blended, add the flour and stir until incorporated. Stir in the chips.
3. Stir the remaining 2 tablespoons of granulated sugar with the cinnamon. Shape the dough into 1-inch balls. Roll the balls in the cinnamon sugar and arrange about 2 1/2-inches apart on the prepared baking sheets. Flatten the balls with a fork dipped in water, making crisscross patterns.
4. Bake for 10-12 minutes, or until ever-so-slightly browned around the edges -- do not overbake. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Addition of sugars

Addition of peanut butter and egg

Addition of salt, baking soda, chipotle powder and vanilla

Addition of flour

Addition of peanut butter chips

Rolled balls in cinnamon sugar

Before the oven

Thoughts: I used regular peanut butter and regular vanilla extract. I'm sure I could've tried harder to find freshly ground peanut butter but I already had a half jar. This was a pretty easy recipe. I just wish the crisscross pattern had more pronounced. I probably should've pressed down harder. They were good -- a little kick to them....very peanut buttery!

May 4: Double Chocolate Raspberry Chipotle Bars

Double Chocolate Raspberry Bars

Ingredients:
8 tablespoons (4 oz) unsalted butter
1 cup (4.5 oz) all-purpose flour
3 tablespoons unsweetened natural cocoa powder
3/4 cup old-fashioned oats
1/3 cup granulated sugar
2 tablespoons firmly packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup extra-dark chocolate chips
3/4 cup toasted and finely chopped walnuts or pecans
1/2 cup raspberry preserves
1/2 teaspoon chipotle powder

1. Preheat the oven to 350 and place a rack in the center. Line an 8-inch square metal pan with nonstick foil, or line with regular foil and spray with flour-added baking spray.
2. Melt the butter in the microwave or on the stovetop over low heat, then set aside to cool to room temperature. In a large mixing bowl, combine the flour, cocoa powder, oats, sugars, salt and baking soda. Stir very well. Add the cooled melted butter and mix until crumbly. Stir in 2/3 cup of the chocolate chips and 1/2 cup of the nuts. Press about half of the oat mixture into the bottom of the pan.
3. Stir together the preserves and chipotle powder, then spread over the oat mixture. Crumble the remaining oat mixture over the top and gently press down. Sprinkle with the remaining chocolate chips and nuts.
4. Bake for 30-35 minutes or until set. Let cool completely, then chill for at least 1 hour. Cut into 16 bars.

Melted butter

Dry ingredients

Addition of butter

Addition of chocolate chips and walnuts (notice I didn't finely chop them)

Bottom layer

Jam and chipotle powder

Middle layer

Top layer

Before the oven...

And after the oven...basically the same picture!

Thoughts: I didn't have a 8x8 pan available so I used a 9x9. I baked it for 30 minutes to make up for the difference but I don't think it would have mattered. If I had to do it again, I would double the ingredients for the middle layer. I definitely didn't cover the middle layer as much as I would've liked to. I actually didn't like the taste of the bars and I only had one before throwing the rest out. It was kind of pastry tasting and you can definitely taste the kick of the chipotle powder. It's also very crumbly and half of the topping falls back into the pan when you go to cut a piece.

April 21: Tex-Mex Chocolate Chipotle Cherry Cookies

Tex-Mex Chocolate Chipotle Cherry Cookies

Ingredients:
2 cups (9 oz) all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon chipotle powder
1/4 teaspoon freshly grated nutmeg
1 cup (8 oz) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup honey
1 tablespoon vanilla extract
2 large eggs
1 cup pecans, toasted and roughly chopped
2 cups extra dark chocolate chips
2/3 cup dried cherries

1. Preheat the oven to 375 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. Mix the flour, cocoa powder, baking soda, salt, cinnamon, chipotle powder, and nutmeg together in a medium-size bowl; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, both sugars, honey and vanilla on medium speed until creamy. Reduce the mixer speed slightly, and then add the eggs, one at a time. By hand or using the lowest speed of the mixer, slowly incorporate the flour mixture into the batter. Stir in the pecans, chocolate chips, and cherries. Chill the batter for about 15 minutes.
4. Scoop up tablespoonfuls of dough and shape into balls a little over 1 inch in diameter. Arrange about 2 1/2 inches apart on the prepared baking sheets. Bake one sheet at a time for about 10 minutes, or until the cookies appear set. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Dry Ingredients

Butter, sugars, vanilla, honey

Adding egg

Mixing in the dry

Adding in the extras

Pop in the fridge for 15

Thoughts: These cookies yielded a lot! In the book it says 32, but I got 67 cookies! In the recipe it says "tablespoonfuls" and I used one tablespoon scoop. So I have 2 large and 1 small container full of these. So far at work, there are mixed reviews so I may have to toss some. I couldn't find "extra-dark" chocolate chips so I just used "dark" chocolate chips. The bag of chips in the picture wasn't enough for the 2 cups required but I had some extra in the pantry. The cookie definitely had a small kick, but it tastes more like a spice cake cookie. Patrick and I both liked it.