Chocolate Peanut Butter Pretzel Cookies

Mr. Ginge and I got our taxes done on Friday.

I know. Our Friday nights are hella cool.

Regardless, we decided to stay downtown and get something to eat instead of heading back home, only to have to drive back out a little while later.

Nearby the tax place is a little Chinese buffet called the OK restaurant. Despite the name they are actually pretty good; decent prices, quiet, and they have this little crab thingies that are awesome. Mr Ginge and I will fight over them. Anyways, with a name like that and my sense of humour, it was let just wide open for puns. This was how our night went:

Mr Ginge: What do you feel like for dinner? Pizza? Chinese?

Me : Ya. Chinese sounds good.

Mr Ginge: OK

Then later while we were eating.

Me: How are  your crab thingies?

Mr. Ginge: OK

Then for dessert:

Me: You going up or dessert?

Mr. Ginge: OK

And then finally as we got the bill:

Waitress: And how was your meal?

Both Mr. Ginge and I : OK

Now imagine copious amounts of sniggering at every ok.

Chocolate Peanut Butter Pretzel Cookies

makes 32 cookies

• 1 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1/4 cup cocoa powder
• 2 tsp baking soda
• 1 cup crushed pretzels
• 2 cups peanut butter chips
• 32 whole mini pretzel twists (optional)

1. Preheat the oven to 350°F/180°C. Line your baking sheets with parchment paper. 
2. In a large bowl, cream together the butter and the sugars until light and fluffy.
3. Add the eggs, one at a time, beating well after each. Beat in the vanilla.
4. In another bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add it to the butter mixture, mixing so that it is combined.
5. Fold in the crushed pretzels and the peanut butter chips. Scoop  by the rounded tablespoon onto the prepare baking sheet. Top with a whole mini pretzel, squishing down lightly, just so that the pretzel sticks to the top and the cookie stays thick.
6. Bake for 10-12 minutes in the preheated oven. Let cool on the sheet for a couple minutes, then transfer to a wire rack to cool completely.

I have a weird sense of humour.

-Mel

Peanut Butter Balls

How did it become December 21st?

Everything has been such a whirlwind this week and it just seems like I’ve blinked and I am already facing the start of the last weekend before Christmas! Geesh.

Fortunately I do have all my shopping done ( and I’m pretty sure that if I don’t it’s not going to get done, because I am not facing those crowds!), however this week I have been helping some of my other family members get their shopping done.  I don’t mind lending a helping hand, however, now that I am done my shopping, I keep seeing amazing things in the store for the people on my list or (worse) myself.

I think it’s a secret ploy by stores. Let’s put out all of the “ok” stuff or ” they’d appreciate that” stuff for all the early bird shoppers. Then in the last couple of weeks before the holidays, let’s put out all of the “OMG” or ” THIS IS TOTALLY PERFECT” stuff. That way when the shoppers are out with family members, or just doing their normal “I-just-ran-out-of-toilet-paper” shopping, they see all of this amazing stuff and are absolutely forced to buy it.

Like honestly, my shopping budget is not blown by my normal gift shopping. It’s blown by all these little amazing things that I find in the last days before Christmas.  Oh well. The only one that suffers really is my bank account.

Anyways, my shopping is beyond done, but I’m still trying to get some of my holiday baking done. These I whipped up a bit earlier in the  week when I had a spare bit of time. They come together quickly and are super delicious.  I’ve adapted them from my Grandma’s recipe (her original recipe had dates in them. Barf), and they are one of both my brothers and my dad’s favourites. If you are a big peanut butter fan, then you may want to double the recipe, because they will go quickly!

Peanut Butter Balls 

makes about 20 balls

• 1 cup smooth peanut butter
• 2 cups icing sugar, divided
• 3-6 tbsp of milk (or water)
• 1 1/2 cups shredded coconut

1. In a bowl, combine the peanut butter and 3/4 cup of the icing sugar. You should end up with a soft ‘dough’. 
2. With damp hands, roll the dough into 1 inch/ 2.5 cm ball, setting them on a tray lined with wax paper. If you are finding that the dough is too soft or is sticking to your fingers, set them in the freezer for about 10 minutes. Once it is all rolled out, chill them for at least 30 minutes.
3. Meanwhile, make a thin icing with the remaining icing sugar and 3 Tbsp of milk.  If your icing is still thick, add the remaining milk, one tablespoon at a time.
4. Lightly coat each of the chilled balls in the thin icing, then immediately roll in the shredded coconut. Set back on the wax paper lined tray and chill to set. Once they have set, you can move them too a container. Store in the fridge.

My last minute shopping trip bought our cat a festive new sweater!

- Mel

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I linked this recipe up to:

Peanut Butter Nutella Pocket Pies

I am a bit absent minded.

Absent minded in the fact that I lose things. Constantly. I can’t tell you how many times I have lost my glasses, and Mr Ginge has been the one to find them. Like on top of the microwave, or tucked into my bookshelf, or in the garbage. The worst part about losing things, is that I never  intend  on losing them. My every intention is to put them away in a safe place so that I will be able to find them easily when I am looking for them again. The problem always seems to be when I do try and find these things again. When I’m actually looking for something, I can ( and have!) turned the house upside down looking for it.  Last week is was a passbook. This week it was apples in my freezer.

You see, I know they are in there. Along side the rest of the frozen fruit. Except of course when I wanted it. Then it has mysteriously disappeared or hidden underneath some frozen french fries. I really didn’t feel like tearing apart the freezer, so the mini apples pies I had planned to make, went on the back burner. I’ll find them when I’m not looking for them any more.

Fortunately for me, this is when inspiration stuck. While hunting for a snack, both the peanut butter and the nutella jumped out at me, and I knew then exactly what I was going to do with the bit of pastry. If you are looking for  a quick and easy ( and tasty!) snack, these are definitely it.

Peanut Butter Nutella Pocket Pies

makes  about 8 pies

• pastry for 9″ pie,  homemade or store bought
• 8 tsp smooth peanut butter
• 8 tsp Nutella
• milk for brushing
• sugar, optional

1. Preheat your oven to 350°F. Line your baking sheet with some parchment ( they tend to leak a bit).
2. On a lightly floured surface, roll out the dough to about 1/8 in/ 3 mm thick. With a 4 in cutter, cut out your circles. Gather the scraps and roll out again.
3. In the middle of each of the rounds, drop 1 tsp each of Nutella and peanut butter. Fold the rounds in half and press the edges together with a fork. Place them a couple inches apart on your prepared baking sheet.
4. Prick the tops with a fork to allow the steam to escape. Brush lightly with milk, then sprinkle the tops with sugar if desired.
5. Bake in your preheated oven for 15-18 minutes or until golden brown. I checked mine after 15, then let them bake for another few minutes.
6. Let cool a few minutes on the pan, then enjoy!

- Mel

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I linked this recipe up to The Weekend Potluck and Strut Your Stuff Saturdays. Click the link for more great recipes!

Peanut Butter Cookies with Dark Chocolate Chunks

Hi.

I like cookies.

I am pretty sure they are my favorite things to bake. And well, probably eat.

Especially if you stress-bake like I do. Aside from eating Nutella from the jar with a spoon, I think they have the highest “instant gratification” level  available for a baked good. Let’s face it. Cupcakes just take too darn long when you are in need. All that cooling…psht.

You see cookies have two levels of gratification.  The obvious being ooey gooey warm cookies straight from the cookie sheet. If you (inevitably) burn your mouth, jut just cool it off with a glass of (chocolate) milk. It’s absolute bliss.

The other gratifying side to cookies is eating the dough. .Cookie dough makes it so much more instant.

So when, the other night I told Mr Ginge that I needed to make cookies, he agreed. And when there are two people in need of cookie comfort, I stick with the classics, as long as they are loaded up with chocolate.

Peanut Butter Cookies with Dark Chocolate Chunks

makes about 18 cookies, but is easily doubled

• 1/2 c. butter, softened
• 3/4 c. brown sugar
• 3/4 c. creamy peanut butter
• 1 egg
• 1 tsp vanilla
• 1 1/4 c. flour
• 1/2 tsp baking soda
• pinch of salt
• 6 oz of dark chocolate, coarsely chopped

1. Preheat the oven to 350°F.
2. In the bowl of you mixer, or in a large bowl, cream together the butter and sugar until light and fluffy. Add the peanut butter and mix until smooth and fully combined. Add the egg and the vanilla, beating until combined.
3. In another bowl, mix together the flour, baking soda and salt. Gradually add to the creamed mixture. Fold in your chocolate chunks.
4. Scoop onto a lined baking sheet, and bake for 10-12 minutes.
5. If you doing mind messy chocolate and a burnt mouth, enjoy right off the pan. Otherwise, lt cool for a couple minutes on the pan, then move to a cooling rack.

P.S.: Sashi cats like camera straps.

-Mel

Chocolate Stuffed Peanut Butter Cookies

I love cookies.

Lots.

They are my favorite treats to bake, and tend to get a bit crazy with them. I think for Christmas I made 15 different kinds, and quite literally lost an entire batch.

They a perfectly sized for one ( well, most of the time) and pair so perfectly with a cup of hot chocolate.

What’s better on a winter’s day?

Chocolate Stuffed Peanut Butter Cookies

Makes about 18 cookies

• 1/2 c butter, softened
• 1/2 c creamy peanut butter
• 3/4 c brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/4 c flour
• 1/2 baking soda
• 1/4 tsp salt
• 1 c Reese’s pieces candies, crushed
• about 1/2 cup chocolate spread ( I used this brand, however Nutella would work just as well)

1. Preheat your oven to 350°F and line your baking sheets with some parchment.
2. In a large bowl, cream your butter, sugar and peanut butter together.
3. Add in your egg and the vanilla and mix a bit more until smooth and combined.
4. Meanwhile, in another bowl mix your flour, baking soda and salt. Slowly add it to the creamed mixture, mixing until combined.
5. Crush up the Reese’s Pieces either in a food processor, or in a zip bag with a rolling pin. Stir then into the cookie dough until evenly combined.

Now you could stop here, bake them up and you would have a delicious and very dip-able cookie. Or you know, you could stuff them with chocolate.

6.   Take about 1 tbsp of dough and press it flat on the parchment lined pan. Top with 1/2 – 1 tsp of chocolate spread right smack in the middle. With about another Tbsp of dough top the spread and seal the edges, then press the dough lightly with a fork ( you don’t want to squish out the chocolate)

7. Bake for 10-12 minutes, then remove and let cool for a couple minutes on the pan. Make yourself a hot chocolate or pour yourself a tall glass of milk and dunk away.

Enjoy!

- Mel

It’s Wednesday…

Time for a mid-week pick me up?

Thought so.

Especially if your idea of a pick me up includes something peanut-buttery and chocolatey at the  same time .

Especially in dip form.

Especially since it’s super simple to whip together.

Especially if your other half has arranged a Lord of the Rings movie marathon. Oh fun!

Slather this baby on top of some some graham crackers, or if you are really cool, some chocolate teddy grahams. Or just scoop it up with your fingers…..Shhh….I won’t tell.

Chocolate-Peanut Butter Cookie Dip.

makes 2-3 cups of dip.

• 1 pkg cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/3 cup icing sugar
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1 1/2 mini peanut butter cups ( I used the really mini ones, but you could always chop up the regular ones)

1. I the bowl of your mixer, cream together cream cheese, peanut butter, sugars, and vanilla. Beat until fluffy.
2. Stir in the peanut butter cups.
3. Serve with graham crackers, or choice of dipper, and share the love. Refrigerate leftovers.

Enjoy!

-Mel

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I linked this recipe up to the Weekend Potluck and Strut Your Stuff Saturdays! Click the link to check out some great recipes!