I don’t have much to say about these cookies, except that they are delicious. They will definitely cure the craving for that sweet cinnamon-y chewy oatmeal goodness. Way better than those hard crunchy oatmeal cookies from the store. They would be great at a holiday cookie exchange. This recipe comes from Mother Thyme.
Iced Oatmeal Cookies
- 2 cups rolled oats
- 2 cups flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup butter (softened)
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (sifted)
- 3 Tablespoons milk
- Preheat oven to 350 degrees. Spray baking sheets with cooking spray or use a silicone baking mat
- Place oats in a food processor and pulse for about 10 seconds until coarse. (To have these cookies turn out flat, you don't want to over grind the oats. Just a couple quick pulses in the foodprocessor to break them up a bit. If the oats are finely ground, the cookies won't spread)
- Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg
- Cream butter and sugars
- Add in eggs one at a time then vanilla extract
- Gradually add in flour mixture until combined
- Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart
- Bake for 10-12 minutes, until the bottoms begin to brown
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
- When the cookies are completely cooled mix together the powdered sugar and milk for the glaze
- Quickly dip the tops of the cookies in the glaze, let the excess drain off and place back on wire rack to let the glaze set up all the way
- Store in an air tight container
They also make really good ice cream sandwiches! Freeze the cookies and add your favorite ice cream, like a home made it’s it’s. Dip them in chocolate for an even more authentic it’s it’s.
It’s finally starting to feel like fall, cooler weather, leaves falling, and fall flavors (besides pumpkin) starting to make an appearance. Cranberries, oranges, oatmeal, oh my.
Even though I’ve only made these muffins a hand full of times, when I think of cooking with oatmeal they are always the first recipe that comes to mind. I actually lost this recipe years and years ago somewhere in the depths of my recipe books and drawers. I tried to look for it or something similar online but came up with nothing. A few weeks ago I dug through it all and finally found it. I was afraid that I built them up in my head over the years, and that they were just going to be okay. But they were everything I remembered, exactly what I wanted and was looking forward to. I absolutely will be making them more often now.
You can use fresh or dried cranberries with this recipe. I like both versions equally. I also add in 1/2 teaspoon of cinnamon, or pumpkin pie spice just because, but feel free to leave it out if you’re looking for something fallish with out the typical spices. I also like to use my trusty yellow handled scoop that I use for cupcakes for even distribution of the batter. If you want to get a little fancy you can use the juice of the orange mixed with powdered sugar to make a glaze for the top of the muffins. Enjoy!
Cranberry Orange Oatmeal Muffins
- 1 cup rolled oats
- 1 cup of sour cream OR yogurt
- ½ cup canola oil
- ¼ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- the zest of one medium or large orange
- 1 cup of chopped dried cranberries OR ¾ chopped fresh cranberries
- Preheat your oven to 400°F
- In your mixing bow combine the oats, orange zest and the sour cream, let it sit to moisten for about 5-10 mins while gathering together the rest of the ingredients
- In another bowl sift together the flour, salt, baking soda, baking powder and cinnamon (if using).
- Add the oil, both sugars, and egg to the sour cream oat mixture. Beat until well combined.
- Mix in the dry ingredients, and fold in the cranberries.
- If you are not using baking cups you'll want to grease/PAM the muffin tin.
- Distribute the batter evenly between 12 cups and bake for about 20 minutes or until lightly browned on top and toothpick comes out with few crumbs or clean.
First off I know what you’re thinking, “ANOTHER PEANUT BUTTER RECIPE!?.” Yes, just one more until the wonderful fall recipes start showing up.
I have always been on the search for my favorite peanut butter cookie recipe. There’s loads of recipes, some better than others, but I didn’t have a go to all time favorite peanut butter cookie recipe. Until now. I found this cookie recipe from Lou Lou Girls on Pinterest. I was intrigued and skeptical about it being THE BEST Peanut Butter Cookie recipe. What makes it THE BEST? Reading the recipe, the one thing I found most attractive about it is it’s not a typical press it with a fork recipe. Scoop into balls, roll in sugar, and bake. Other than that it doesn’t seem like anything special, just another peanut butter cookie recipe.
So I made them, I ate them. What do I think? The Best Peanut Butter Cookies, EVER. This is hands down my most favorite peanut butter cookie recipe I’ve ever made. The ends get just a little crispy, while the rest is still soft and chewy. They melt in your mouth. Great peanut butter flavor and sweet without being to sweet. The type of cookie you could easily eat 10 without realizing it.
The BEST Peanut Butter Cookies
- 1 cup brown sugar (packed)
- 1 cup sugar
- ½ cup shortening
- ½ cup butter (softened)
- 1 cup peanut butter
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 2 ¼ cups flour
- Extra sugar for rolling dough in
- Preheat oven to 350 degrees and spray cookie sheets with a non-stick spray, or use siltpat
- Mix together the dry ingredients and set aside
- Cream together the sugars, shortening, butter, and peanut butter
- Add the eggs and vanilla, mix until well combined
- Add the dry ingredients
- Scoop the cookie dough into tablespoon size balls and roll in sugar
- Place on the cookie sheets- DO NOT criss cross with a fork in normal “peanut butter cookie” fashion.
- Bake for 11 to 13 minutes.
If you haven’t figured it out by now I love peanut butter. This however, I do not. When I made this I was so excited and couldn’t wait to dive into this peanut buttery goodness. This is a take on the Chocolate Truffle Peanut Butter Pie featured on my 29 Peanut Butter Recipes post. I decided to do the cups because, well honestly complications happened with my blind bake and my pie crust shrank down to much to make a proper pie. See even us “professionals” have our bad days and mishaps.
As the Qwerty Crew indulged in this peanut butter treat I kept taking bite after bite hoping to be satisfied. Trying to find that perfect delicious peanut buttery bite. I reached the bottom and seemed to still be wishing for something more. As everyone was telling me how good it was, I was trying to figure out in my head why it wasn’t so good to me. Then it hit me, I figured it out. Two words. CREAM. CHEESE. For some reason, aside from cheese cake I do not like cream cheese in my desserts. Cream cheese frosting, can’t stand it. Love cream cheese, just not sweet. So assuming you are okay with cream cheese sweetened, you’ll love this dessert.
Chocolate Truffle Peanut Butter Pie Cups
- 1 baked off pie crust (completely cooled), use your favorite recipe or buy one from the store. I also think this would be great with an oreo or graham crust
- Truffle Filling:
- ½ cup whipping cream
- 1 cup dark chocolate chips
- ½ teaspoon vanilla
- Peanut Butter Filling:
- 1 cup whipping cream
- 1 package (8 oz) cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ¼ cup dark chocolate chips
- 1 Tablespoon unsalted butter
- 2 Tablespoons coarsely chopped salted peanuts
- Start by making the truffle filling. In a small sauce pan heat the whipping cream until bubbles start to form around the side. Take off the heat, add in the chocolate chips and vanilla. Whisk until smooth. Pour into the bottom of the pie crust and freeze for 15 minutes
- For the Peanut Butter Filling you'll need two bowls to mix in. In one bowl whip the whipping cream until stiff peaks form. In the second bowl beat cream cheese, peanut butter and powdered sugar until smooth.
- Now mix a heaping spoon full of whipped cream into the peanut butter mix. Now add the rest of the whipped cream, gently folding it in. Now spread the filling into the pie shell over the chocolate truffle layer, and refrigerate until set, about two hours.
- For the topping put the chocolate chips and butte into a microwave safe dish and heat on high for 30 to 60 seconds, while stirring every 15 seconds until melted. Now drizzle the melted chocolate over the peanut butter pie. Sprinkled chopped peanuts on top of that.
- Serve right away or cover and refrigerate until ready to serve.
Today is my birthday! I couldn’t think of a better way to spend it than admiring one of my most favorite foods in the world and giving you 29 recipes about it for my 29th birthday. This is a collection of recipes found from all over the internet, some from Qwerty Cafe, some from my favorite food blogs, and Pinterest. The recipes consist of some of my most favorite peanut butter recipes ever and some I cannot wait to try.
1. Peanut Butter Gelato
2. PBBLTS (Peanut Butter, Bacon, Lettuce, Tomato, Sour Cream Sandwich)
3. Peanut Butter Banana Smoothie
4. Peanut Butter and Jam Waffles from A Beautiful Mess
5. Peanut Butter Oreo Blondies from A Pinch of Yum
6. Peanut Butter Lovers Milk Shake from Domestically Speaking
7. Chocolate Peanut Butter Layer Cake from Annie’s Eats. This is one of my most favorite cakes ever! I ask for it every year for my birthday.
8. Crispy Peanut Butter Balls from The Chew/Clinton Kelly. I think this is my most favorite recipe out of all the 29. A coworker of mine would make them around the holiday time. Last year was the first time she didn’t, and the first time I did. They are so simple to make, just a bit of work with rolling/scooping and coating in chocolate. I could live off these.
9. Peanut Butter Coffee Cake from Crazy for Crust
10. Chocolate Truffle Peanut Butter Pie from Pillsbury. I made individual ones of these recently, keep an eye out on Qwerty for a post about them. In the title picture they are in the bottom right corner.
11. Soft Homemade Peanut Butter Oreos from Crazy for Crust
12. Chocolate Dipped Peanut Butter Empanadas from The Daily Meal
13. Soft and Chewy Triple Peanut Butter Cookies from Averie Cooks
14. Easy Peanut Butter Brownie Ice Cream (no ice cream machine needed) from Crazy for Crust
15. No Bake Peanut Butter Puff Bars from Dinners Dishes & Desserts
16. Creamy Peanut Butter Fudge from Barefeet In The Kitchen
17. Chocolate Peanut Butter Cup Cookies from Erica’s Sweet Tooth
18. Chocolate Peanut Butter Ribbon Dessert from Kitchen Daily/ Philadelphia Cream Cheese
19. Peanut Buttery Snap Crackle ‘n Pop Brownies from Kevin & Amanda
20. 3 Ingredient Peanut Butter Cookies from Gimme Some Oven
21. Reese’s Overload Peanut Butter Cookies from Crazy for Crust
22. Peanut Butter Chocolate Chunk Cookie Bars from Averie Cooks
23. Chocolate Peanut Butter Earthquake Cake from I Was You Dry
24. Nutter Butter Truffle Brownies from Crazy for Crust
25. Flourless Peanut Butter Cup Swirl Brownies from Cupcakes and Kale Chips
26. Peanut Butter Polka Dot Bars from Dinners Dishes & Desserts
27. Chocolate Covered Pretzel Peanut Butter Bites from Sally’s Baking Addiction
28. Peanut Butter Butterfinger Cheesecake from Sally’s Baking Addiction
29. Peanut Butter Kitchen Sink Popcorn from Crazy for Crust
I don’t go to Starbucks that often (when I say not that often, I mean maybe twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do. I went in for a nice cold refreshing frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and munched on the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.
I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!
Petite Vanilla Bean Scones
- 2 cups flour
- 1 Tablespoon baking powder
- 2¼ cups powdered sugar
- 3 ounces of unsalted butter (cold and cut into chunks)
- 1 egg
- 1 cup milk
- 2 whole vanilla beans
- Split both vanilla beans in half length wise
- In a small sauce pan bring the milk and vanilla beans to a simmer
- Once the milk has simmered transfer to another container and cool completely
- In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
- Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
- Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
- Slowly add the milk into the dry mixture.
- Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
- Place on parchment or slipad lined cookie sheet and bake at 350°F for about 8-10 minutes, or lightly browned around the edges.
- While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
- Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.
Aries was investigating me and the scones at the light box
If you know me at all, you’ll know peanut butter is probably my number one weakness. My off-the-diet cheat day usually consist of a lot of peanut butter, in as many forms as I can get it in. I am always on the look out for new peanut butter recipes, and peanut butter gelato has been on my to-make list for a while now. The only thing I would change about this recipe is next time I will probably mix something into it, like chocolate cake pieces or brownie pieces, even some chopped peanuts, peanut butter cups, or a chocolate swirl. It’s really good on it’s own, but it’s so peanut buttery it starts to loose it’s flavor after a couple of bites.
Peanut Butter Gelato
- 2 cups whole milk
- 1 cup heavy whipping cream
- 4 large egg yolks
- ⅔ cup sugar
- ½ cup sweetened smooth peanut butter
- In a heavy bottomed sauce pan heat up cream and milk heat milk to a simmer
- While the milk is heating, in a bowl whisk together yolks, and sugar.
- When the milk comes to a simmer, slowly whisk the milk into the egg mixture
- Return mix to pan and heat on medium low till it slightly thickens or reaches 170°F
- Strain into a bowl and whisk in peanut butter, cover and refrigerate until completely cooled, or over night
- When it's completely cooled, churn according to the manufacturer's instructions
- If you have add-ons, when you transfer it to a freezing container is the time to mix in add ons.
Josh the Cat always visits me in the kitchen looking for tuna juice or raw chicken