Peanut Butter Oatmeal Pies

When I first set out for something to make, I had my heart set on homemade Nutter Butters.  Don't ask me why, I'm pretty sure I heard the words Nutter Butter in passing (since people everywhere talk about Nutter Butters on a daily basis) and I immediately started wanting some.  But since I refuse to buy store bought cookies (unless their purpose is to be smashed and used for a pie crust), I intended to make my own.

In my head, I was thinking some sort of peanut butter shortbread with a peanut butter buttercream filling.  Well, I couldn't find a recipe for peanut butter shortbread, or for any cookie that had a peanut butter buttercream filling.  So I made do.

I found this recipe for Bouchon Bakery's Nutter Butters (Bouchon's is a popular place in NYC evidently) and while it wasn't exactly what I was anticipating, it was not disappointing.

The cookie is more of an oatmeal cookie with peanut butter.  Not that I'm complaining, I love soft oatmeal cookies.  They remind me of the packaged Oatmeal Cream Pies that Little Debbie makes, only peanut butter flavored.

Rather than following their recipe to a "T", I filled these oatmeal puppies with my very own peanut butter buttercream. Truth be told, I still had buttercream in the freezer from my cookie cupcakes, so I just used that and added peanut butter to it.  

Let me tell you. These cookies are not for the faint of heart.  4 sticks of butter AND peanut butter? The dough was sinful and we all know I love cookie dough more than the actual baked cookie, so I had to bake these up as fast as I could.

A few tweaks that I made to the recipe (other than using buttercream for the filling), I did not use chopped peanuts in the cookies. Instead, I had chunky peanut butter on hand, so I went with that. Forget it, that was only one tweak.  

Now I'm packaging these guys up for the hubs to take to work.  Get ready, boys!

Peanut Butter Oatmeal Pies

adapted from Bouchon Bakery's Nutter Butters

For the cookie dough:

2 cups flour

2 tsp baking powder

4 tsp baking soda

4 sticks butter (room temp)

2/3 cup crunchy peanut butter

1 cup sugar

1 cup packed light brown sugar

2 eggs

1 1/2 tsp vanilla extract

2 cups old fashioned oats

Preheat oven to 350 degrees.  Mix flour, baking powder, and baking soda in separate bowl.  In a mixer, beat together butter and peanut butter.  Add sugars and beat for 4 minutes on medium speed.  Add eggs and vanilla and mix until combined. Slowly add in flour mixture until combined. Stir in oats. 

Drop onto cookie sheet (I went with about a round teaspoonful size---they spread).  Bake 7-10 minutes or until lightly browned.  Allow to cool and fill with buttercream.

For the peanut butter buttercream, I used about a third of this recipe for Very Vanilla Buttercream and added 2/3 cup creamy peanut butter. Placed in ziploc bag, snipped the tip and applied to half of the cookies.  

You can also go to the original recipe posted above for the alternate PB filling.

Enjoy!

(Tara)Bars

Have you ever tried a LaraBar?  I LOVE them. Especially the chocolate chip cookie dough flavor.  No joke, it tastes like cookie dough. Have you ever read the ingredient list on a Larabar? 

Dates

Cashews

Chocolate Chips

Salt

I'm sorry, what? Four ingredients to make these bars and they taste like the real thing?

Well, my friends, after a little inspiration from MamaPea, I decided to try to make these guys myself. But this time, I made them into Balls. TaraBalls Scratch that. Let's go with Tara's Treats.  I'm not sure if any name sounds good with balls behind it. 

On my first attempt to make these, I decided to go with Medjool Dates (Costco), Raw Almonds (Costco), Unsweetened Cocoa Power, Vanilla, and a dash of Sea Salt. Blend. Form. Refrigerate. Heaven.  I could not believe it---they tasted almost EXACTLY like cookie dough.  

(Side note: This picture actually contains some roasted almonds that I was blending for dinner tonight. I use raw-unsalted almonds for these treats)

I gave a piece to Ryan without telling him what it was....

Ryan: Mmmmm, did you make cookie dough?!?!

Me (giggling fit, jumping up and down):  NO, it's dates and almonds blended together!!!

Ryan: Um, that's kind of weird. But they're good. 

Me: And they're healthy!! (High five in the air)

Okay, the high five part didn't really happen, but it would have been a nice touch.

Since that first batch, I've experimented with different flavors---Ryan's favorite is cinnamon vanilla. My favorite is still Cookie Dough.  Today I tried to make a Gingersnap one...all of them delicious. All of them with the main ingredients of Dates and Almonds.  

(Gingersnap in the back, Cookie Dough in the front)

Nutrition-wise...each batch makes about 12-16 depending on how large you make them.  I usually shape mine into 15 balls each packing about 60 calories a piece.  Not too shabby when two of them are enough to satisfy my sweet tooth.  

You can also make these into bar form by just pressing the mixture into an 8x8 pan, refrigerating, then slicing.  Whatever which way you choose. 

(Tara)Bar Treats

Chocolate Chip Cookie Dough

6 large Medjool Dates (pitted)

1 cup raw unsalted almonds

1 tsp vanilla

Dash of Sea Salt

2 tsp unsweetened cocoa powder

Using a food processor or blender (I've tried both...the food processor is easier to get the mixture out of, but the blender grinds the almonds better), blend the almonds until chopped finely.  Remove from container.  Place dates, vanilla, salt, and cocoa powder in processor and blend until dates are completely chopped and form a ball of pastes.  Add in chopped almonds.  Should make a coarse mixture.  Pour into bowl and mash together with hands.  Form balls and place on cookie sheet (or press into pan for bars) and refrigerate.  Eat at your leisure.  I store mine in tupperware and keep in the fridge.

Cinnamon Vanilla

6 large Medjool Dates (pitted)

1 cup raw unsalted almonds

1 tsp vanilla

Dash of Sea Salt

1 tsp cinnamon

Follow same instructions as above.

Gingsnap

6 large Medjool Dates (pitted)

1 cup raw unsalted almonds

1 tsp vanilla

Dash of Sea Salt

1/4 tsp ginger

1/4 tsp cinnamon

1/4 tsp cloves

Dinner party for six...or two

If you're like me, after you made those chocolate chip cupcakes from last week, you were left with 4 egg yolks sitting in a tupperware, in the refrigerator, for days, thinking "What ever will I do with just 4 egg yolks?" And if you're like me even more, you immediately thought "make lemon curd!" (Obviously)

Surprisingly, I thought all lemon curds were made solely with egg yolks. But the more I researched, I found that lots of recipes call for whole eggs, not just the yolks.  I ended up doing a makeshift recipe of my own, because I didn't understand why all of them called for so much sugar and butter.  I also don't have any fresh lemons on hand, so I ended up using bottled lemon juice and some extract.

I convinced myself earlier this week that I needed to stop baking so much and replace that time with running more, but alas, Texas heat is already in full swing and I don't want to get burned running out in the  peak sun time.  Hence, I bake cook make lemon curd.

Then it occurred to me...how cute would it be to make mini-lemon tartlets?! But I wanted graham cracker crust because that was easier and didn't require turning on the oven.   And then I thought, how cute would it be to make mini-lemon curd tartlets with meringue topping?!  Genius.

So there you have it folks.  A graham cracker crust with homemade lemon curd and a cute meringue topping.

I pretty much made these recipes up as I went along and thankfully they all turned out okay.  Perfect for a tasty after supper treat for a dinner party, and tonight, that will include me and the hubs. (And the dogs...but they don't get one)

Mini-Lemon Meringue Tartlets*

Lemon curd:
6 egg yolks
1/2 cup sugar (heaping)
1/4 cup lemon juice
1/4 tsp lemon extract
2 tbsp butter

In a medium saucepan, heat an inch of water to boiling then bring down to simmer.  In a metal or glass bowl, whisk together egg yolks and sugar until completely combined.  Whisk in lemon juice and extract. Place bowl over simmering water.  Continue to stir for 7-10 minutes until mixture begins to thickens and coats the back of the spoon.  Remove from heat.  Add 1 tbsp of butter and whisk until completely melted. Add 2nd tbsp of butter and whisk until melted and combined.  Place piece of saran wrap over bowl and allow to cool.  Refrigerate.

Crust:
1/2 cup graham cracker crumbs
3 tbsp butter
1 tbsp sugar

Melt butter.  Add crumbs and sugar and mix until combined.  Line cupcake tin with 6 cupcake liners.  Distribute crust mixture into each of the liners and press down firmly.  Refrigerate for at least 1 hour.

Meringue**:
2 egg whites
4 tbsp sugar

With stand or hand mixer, whip egg whites until they become white and frothy.  Add sugar 1 tbsp at a time and continue to whip until bright white and makes stiff peaks.  Refrigerate.

Assembly:
Remove crust from cupcake wrappers carefully and put on plate.  Add dollop of lemon curd and spread evenly.  With a piping bag (or ziploc) and tip (or cut a hole in ziploc), pipe on meringue to each individually.  Place under broiler for 1 minute or until meringue is light brown.


*apparently there are two ways to spell tartlet/tartellette.  Spell it how you please. :)
**I already had 4 egg yolks in the fridge and so only used two egg whites.  If you are starting from scratch, you can double the amount of meringue you make and then maybe make those little meringue cookies.  Or make the chocolate chip cupcakes.

You won't use all of the lemon curd for these, only about 1/4-1/2.  So safe the rest and eat if on some yummy scones or toast....or by itself?

Not beautiful...but tasty

Today is Lucy's birthday and for my friend's special day, I made Toffee Bit Cookies.  I've never really used toffee bits before, but since I've met Lucy, I've used them multiple times.  They're her favorite after all. I was definitely trying to go for something other than cupcakes. I'm all cupcake-d out.  

But who am I kidding? I'll probably make more cupcakes next week...

In the meantime, toffee bit cookies.

 The toffee bit bag had a recipe on the back for their version of these cookies, however, I made my version.

 I used my favorite chocolate chip cookie dough recipe (aka Nestle Tollhouse with a tweak) and just subbed in heath bits for chocolate chips.  Notice how they spread out...well, that's probably because I nuked the butter in microwave.  I have no patience for room temperature things...we know this.

They aren't beautiful, but believe me, they are tasty nonetheless.

In addition to these cookies, I got her two new succulent plants! She's got a thing for succulents.  I had to channel my inner green thumb in order to pot these little guys.  Thank goodness for directions on the back of the "Cactus/Succulent Potting Soil."

Pretty, no?

Happy Birthday, Lucy!

Toffee Bit Cookies

2 sticks butter, room temperature or softened

3/4 cup brown sugar

3/4 cup white sugar

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 tbsp vanilla

2 eggs

1 bag ( 1 1/3 cup) toffee bits

Preheat oven to 375 degrees.  Combine flour, salt, and baking soda in separate bowl.  Beat together butter and sugars until fluffy.  Add vanilla and eggs.  Add in flour mixture a little at a time until well combined.  Fold in toffee bits and scoop onto cookie sheets. bake 8-10 minutes or until golden.

Chocolate Chip Cupcakes

A couple of weeks ago, I asked the husband to pick me up a few baking necessities for my favorite chocolate chip cookies.  For the record, the husband has seen me make these cookies a million times and devoured them a million times.  Now what I consider common baking sense, the husband is clueless.  The sweet man comes home with three different types of chocolate chips.  Milk chocolate chips, semi-sweet chocolate chips, and a fancy chocolate chips with the percentage of "cacao" on the bag.

"I didn't know which kind you use for your cookies," he said, "so I just got an assortment and hoped one was the right kind."

Well, he's got a good heart.  I kindly told him that most basic chocolate chip cookie recipes called for semi-sweet...and then I called him a goofball...and made him cookies.

So I've had these milk chocolate chips sitting in my pantry for weeks and I'm not good about just letting things sit in there and not get used.  Which is why I decided to try out a new cupcake recipe....Chocolate Chip Cupcakes  (with milk chocolate chips).

I adapted the cupcake recipe from Dorie Greenspan's Baking: From my home to yours cookbook.  It's her recipe for the "Perfect Party Cake" that I made a few tweaks and adjustments to.

The icing is a very vanilla buttercream that I adapted from My Baking Addiction. 

I stuck a mini chips ahoy in the top for good measure.

Props to the husband for holding up a placemat for a good background for the pictures.

Thoughts about these cupcakes:

1. The chocolate chips sank to the bottom.

2.  The milk chocolate chips didn't melt like I thought they would and make an ooey-gooey cupcake.  Instead the hardened right when they cooled.

3.  I'm sorry all my cupcake wrappers are in birthday print. I need some solid colors.

4.  I prefer cream cheese icing to buttercream.  

5.  The white cake was good, but is better microwaved than just at room temperature. 

6.  I need to move on from cupcakes.

Chocolate Chip Cupcakes

Cake recipe adapted from Dorie Greenspan

2 1/4 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups whole milk or buttermilk

4 large egg whites

1 1/2 cups sugar

1 stick (8 tbsp) butter, room temperature

1 tsp vanilla extract (clear)

Preheat oven to 350 degrees.  Line cupcake tin with wrappers.

Sift together flour, baking powder, and salt.

Whisk together egg whites and milk.

Beat butter and sugar until light and fluffy (about 3 minutes).  Add vanilla extract.  Alternate adding wet mixture and dry mixture until fully combined.  Beat another 2 minutes to ensure batter is thoroughly aerated and mixed.  Scoop batter into cupcake pan.

Bake 18-20 minutes.

Very Vanilla Buttercream

3 sticks butter, room temperature

2 lbs powdered sugar

2 tbsp clear vanilla extract

6 tbsp whipping cream

pinch of salt

Beat butter until light.  Slowly add in powdered sugar until combined.  Add vanilla extra.  Add whipping cream 1 tbsp at a time until desired consistency.  Frost cupcakes.

Toffee Caramel Crunch

This week, I watched these two little bundle of joys.

Don't lie. These are probably the cutest pumpkin patch pictures you've ever seen...and cutest kids.

Meet Aubrey and Owen---my older sister's 16-month old twins.  While my sister and her husband were vacationing in the Dominican Republic this week, my mom and I took turns with these little tykes.  Not going to lie. I have a totally new respect for parenthood after this week.  After my first full day and night with them, I felt like I was last year's self, working night shifts at the hospital---exhausted, sleep-deprived, and chugging caffeine.  

I semi-baby-proofed my new house, but nothing gets by these two.  Remote controls placed 6-feet off the ground---they'll just climb.  Try to do something not involving them---they'll pull your computer off the table to get your attention.  Despite all the running around and sleepless nights, I thoroughly enjoyed having them here.  (But not enough to have my own, so don't ask)

Anyways, after dropping them off at my mom's for their last hurrah with her before the 'rents come home, I didn't know what to do with myself.  But wait, yes I do.  Make cupcakes.  

This is my attempt to make my friend's third and final cupcake flavor for her wedding.  

Months ago, Lucy described a cake to me that she and her fiance' had had when they were visiting a small diner in Oregon.  She said it was their favorite cake and they always talked about it, but had never been able to find anything like it again.  We attempted a version of it a while back, but came up with something sticky and overly sweet.  I knew I would have to try to recreate this cake somehow for their wedding and here's my 2nd attempt.  I give you Salted Caramel Crunch Cupcakes. 

Chocolate cake with toffee bits, salted caramel frosting, and a drizzle of caramel and toffee bits on top.

You can do it with or without the drizzle if you prefer. They both look pretty yummy. 

I'm little bit embarrassed to admit that this is a glorified box cake mix.  It's doctored up and delicious, but a box nonetheless.  Not going to lie though, Betty Crocker does it right. It's hard to go wrong with a box cake mix.  

I adapted the recipe from My Baking Addiction for her Snickers cupcakes.  

In other news, I ordered new frosting tips and so begins the practicing.  :)

Toffee Caramel Crunch Cupcakes

Cake:

1 box Devil's Food Cake mix

1 box Instant chocolate pudding

1 cup sour cream

1 cup veggie oil

4 eggs

1/2 cup warm water

1 tsp vanilla

3/4 cup toffee bits

Mix together all ingredients until combined.  Fill cupcake tin with liners 2/3 of the way full.  Bake 18-20 minutes or until toothpick comes out clean. Allow to cool completely.

Frosting:

1 cup (2 sticks) butter---room temp

1/2 cup shortening

1 1/2 lbs powdered sugar

2 tsp vanilla

1/4 tsp salt

1/3 cup caramel sundae topping (and extra for drizzling)

Cream together butter and shortening. Add vanilla, salt, and caramel until well mixed.  Add in powdered sugar a little at a time until combined.  Frost cupcakes and garnish with caramel drizzle and toffee bits. 

Hello, cupcake!

Have you ever made a batter that was so unbelievably good, you couldn't get it in the oven soon enough for fear you would devour every last bit of it, raw eggs and all?  Or icing that's so addicting you just want to pipe it into your mouth instead of on the cake? Usually, cookie dough is my downfall.  Until yesterday.  May I present to you my new favorite cupcake...Lemon Zest Cupcakes.  Or Lemony Goodness Cupcakes.  I haven't quite decided. But they are cupcakes with lemon zest, juice, extract. You name it. And they are amazing. 

I came across this recipe the other day on a new blog and immediately knew I had to try these.  For one, I love lemon bars, lemon meringue pie, lemon girl scout cookies. All of the above.  Also, I've been looking for a few cake recipes to try out for my friend's wedding---she's asked me to do the groom's "cup"cakes and he's more of a lemon guy than chocolate.  I plan to do a few different flavors, lemon now being one of them.

The cake was moist and delicious---maybe the buttermilk use?  And the icing is cream-cheesey with a hint of lemon that makes you slightly pucker your mouth. 

Carrot cake move aside.  This lemon stuff is where it's at. 

Lemon Cupcakes with Cream Cheese Frosting 

From My Baking Addiction

For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.

Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.  Cool on wire rack.

For the Cream Cheese Frosting:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.