I found this recipe off pintrest a while ago and thought I’d give it a go. The only problem I found was the food dye that I used didn’t dye the dough green enough. I used at least 9 drops of dye and it barely looks any different from mint chip cookies. I think I ended up using the wrong kind of food dye coloring. No biggie. Still tastes great!
Recipe by Little Dairy On the Prairie at http://www.littledairyontheprairie.com/mint-chip-sugar-cookies/
So I found a recipe for a peanut butter ‘cookie’ but the first ingredient was crescent roll dough. I thought to myself that was kinda weird for a cookie. Plus the website where I found the recipe said the dough could be made from scratch and the recipe was on an earlier post. After much research and finding no such post easily, I thought I’d try something different. I decided to try a peanut butter cookie dough as a replacement. Lo and behold, I made this new recipe which everyone at work loves.
Peanut Butter & Chocolate Chip Cream Cheese Cookies – modified
Peanut Butter Cookies:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
½ cup creamy peanut butter
1 large egg
1 tsp vanilla
1½ cups flour
1 tsp baking soda
½ tsp salt
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips
Peanut butter cookie dough:
Cream the butter and sugars together in the bowl of a stand mixer using the paddle attachment.
Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix until just incorporated.
Roll out dough to about the size of a cookie sheet.
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Spread the cream cheese mixture over the top of the peanut butter cookie dough, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4″ slices. They won’t keep the precise round shape, but that is fine! (Be sure to leave enough space between as the cookie does expand quite a lot. I spaced them out to fit 12 on a baking pan.)
Bake on prepared cookie sheet for 10 – 12 minutes until cookie appears golden brown.
Cool on the parchment paper or wire rack. Enjoy!
Celebrating early this year but I made one of my favorites! I know it’s been a while since I’ve posted but I have been baking and cooking just got distracted for the holidays that I forget to post my delicious concoctions. Lol.
For this recipe, I use the mashed potatoes from Jaime Oliver and bangers that I found at Costco. My favorite dish so far! Haven’t found anything yet to compete! Make it every year around St. Patrick’s day.
I made these super delicious cheesecake brownies a bunch of times already. So good and pretty easy to make. Found the recipe on pintrest.
Also, I’ve used the brownie batter by itself as a base for some of my other recipes. I just modified the cooking time down but it is an amazing recipe from scratch.
Found another great recipe from the America’s test kitchen vegetarian cookbook. Very easy to make and so delicious!
I love Chai Tea latte! This recipe I found online is so delicious! Enjoy! B)
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Author: Crazy Vegan Kitchen
Serves: 3 cups Syrup
Chai Tea Syrup:
40 Black Peppercorns
10 Green Cardamom Pods
2 Cinnamon Sticks
1 Star Anise
5 cups Filtered Water
5 tablespoons Loose Black Tea
1¼ cup Cane Sugar
4 Inches Ginger, bashed
To Serve – Per Latte:
1 part Chai Syrup
2 parts Unsweetened Almond Milk
In a large saucepan, roast black peppercorns, cloves, cardamom, cinnamon, star anise over a very low heat for 1-2 minutes or until fragrant. Remove spices from saucepan and leave them to cool.
Once cool, grind the roasted spices in a coffee or spice grinder till a coarse powder is achieved (it doesn’t need to be perfectly ground).
In a large saucepan, combine water, ground spices and ginger. Stir well and bring to a very gentle simmer. Cover the saucepan with a lid and let the ingredients continue to simmer for another 20 minutes. Make sure that the water never comes to a boil – you want gentle heat so that the spices don’t go bitter.
After 20 minutes, remove the lid and add your loose black tea into the pot. Turn heat off, stir and allow the tea to sit for 10 minutes to infuse. Once infused, strain the warm liquid into another saucepan. Use a fine meshed sieve so that none of the spices filter through.
Add sugar to strained liquid and then put on the heat and bring to a simmer. Let simmer, uncovered, for 5-10 minutes or until the syrup has thickened ever so slightly. Immediately pour into sterilized bottles to cool. Once cool, keep in the refrigerator for up to 1 week.
To make Chai Latte:
For a warm Chai Latte, combine 1 part syrup to 2 parts almond milk and heat on the stove till warm. If drinking cold, simply pour 1 part cold syrup into 2 parts chilled almond milk. Stir and enjoy.
Recipe by Crazy Vegan Kitchen at http://www.crazyvegankitchen.com/how-to-make-chai-tea-latte-from-scratch/
I love the crispy tofu recipe from the America’s Test Kitchen cookbook. It’s used in a couple different recipes but I’m finally getting the hang of the method. This recipe has a lot of fresh vegetables mixed together on a bed of brown rice and topped with some pan-fried tofu.