Chocolate Crunch Peanut Butter Cookies


Chocolate Crunch Peanut Butter Cookies
Print Recipe
    Servings Prep Time
    3 dozen 30 minutes
    Cook Time
    10-11 minutes
    Servings Prep Time
    3 dozen 30 minutes
    Cook Time
    10-11 minutes
    Chocolate Crunch Peanut Butter Cookies
    Print Recipe
      Servings Prep Time
      3 dozen 30 minutes
      Cook Time
      10-11 minutes
      Servings Prep Time
      3 dozen 30 minutes
      Cook Time
      10-11 minutes
      Ingredients
      Servings: dozen
      Instructions
      1. Preheat oven to 375℉ and position oven rack to the centre. Line baking trays with parchment and set aside.
      2. In a small bowl whisk together flour, baking soda and salt.
      3. Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together butter and sugars until light. Add egg and beat until light and fluffy.
      4. Add peanut butter and vanilla and beat on low until just combined. Stir in flour mixture on low speed to combine just until flour is absorbed, scraping bowl once. Add in chopped chocolate covered peanuts and mix on low until evenly distributed.
      5. Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2" apart. Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking. Top each cookie with a whole chocolate covered peanut.
      6. Bake for 10-11 minutes until golden. Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
      Recipe Notes

      I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.

      Recipe yields 3 dozen 2 3/4" cookies.

      Blueberry White Chocolate Oatmeal Cookies


      Blueberry White Chocolate Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        3 1/2 dozen 20 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        3 1/2 dozen 20 minutes
        Cook Time
        12 minutes
        Blueberry White Chocolate Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          3 1/2 dozen 20 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          3 1/2 dozen 20 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: dozen
          Instructions
          1. Preheat oven to 350℉. Whisk together flour, baking soda, cinnamon and salt. In a large bowl using a wooden spoon or stand mixer fitted with a paddle attachment cream together butter and both sugars. Add eggs one at a time, then add vanilla mixing until fully incorporated. Stir in flour, then add oatmeal, white chocolate and bluberries, mixing until just combined.
          2. Line baking sheets with parchment and using approximately 2 tbsp of dough place onto sheet leaving at least 2 inches between cookies. Flatten each cookie slightly with the palm of your hand or bottom of a glass. Bake for approximately 12 minutes in centre of oven. Remove from oven and allow to rest on tray for 3-5 minutes. Remove with a spatula to a cooling rack.
          Recipe Notes

          It is best to bake only one or two trays at a time in the centre of the oven.

          Almond Oatmeal Cookies


          Almond Oatmeal Cookies
          Print Recipe
            Servings
            4 1/2 dozen
            Servings
            4 1/2 dozen
            Almond Oatmeal Cookies
            Print Recipe
              Servings
              4 1/2 dozen
              Servings
              4 1/2 dozen
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
              2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
              3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
              4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
              Recipe Notes

              Recipe makes 4 1/2 dozen 2 1/2" cookies.

              Apple Spice Bagels

              Apple Spice Bagels are tender chewy bagels laced pumpkin pie spice, apples and pecans.
              Apple Spice Bagels
              Print Recipe
              Tender and chewy bagels that are lightly spiced and loaded with apples and pecans.
                Servings Prep Time
                10 bagels 25 minutes
                Cook Time Passive Time
                30-35 minutes 90 minutes
                Servings Prep Time
                10 bagels 25 minutes
                Cook Time Passive Time
                30-35 minutes 90 minutes
                Apple Spice Bagels are tender chewy bagels laced pumpkin pie spice, apples and pecans.
                Apple Spice Bagels
                Print Recipe
                Tender and chewy bagels that are lightly spiced and loaded with apples and pecans.
                  Servings Prep Time
                  10 bagels 25 minutes
                  Cook Time Passive Time
                  30-35 minutes 90 minutes
                  Servings Prep Time
                  10 bagels 25 minutes
                  Cook Time Passive Time
                  30-35 minutes 90 minutes
                  Ingredients
                  Bagels
                  Topping
                  Servings: bagels
                  Instructions
                  Bagels
                  1. In the bowl of a stand mixer whisk together water, yeast, 3 tbsp brown sugar and 1 1/2 cups flour. Cover and allow to ferment for 30 minutes.
                  2. Fit mixer with dough hook attachment. To the mixing bowl add 1 cup flour, 1 tsp salt, spices, butter, vanilla and whisk to combine. Knead mixture, adding 1/4 cup of flour at a time, ensuring the flour is absorbed before adding more. Knead and add flour until dough starts to pull away from the side of the bowl, approximately 5-7 minutes. Add pecans and apple, continue to knead until incorporated. Place dough in an oiled bowl, cover and allow to rise until double in size in a warm draft free area.
                  3. Preheat oven to 400℉. Fill a large shallow pot with water, add remaining 3 tbsp brown sugar and 1 tsp salt. Bring to a simmer.
                  4. Deflate dough by kneading 3-4 times. Divide dough into 10 equal portions. Roll each portion into a smooth ball. Punch a finger through the centre of the dough ball, gently stretch the hole making it approximately 1 1/2"- 2" in diameter (the hole will shrink). Once the water is boiling drop in 3-4 bagels, depending on the size of your pot. Cook for 1 minute on each side. Remove to a wire rack. Continue to boil bagels. Sprinkle each bagel generously with sugar topping. Place bagels on a parchment lined baking sheet and bake in preheated oven for approximately 25 minutes until golden. Remove from oven and allow to cook completely on a wire rack.
                  Topping
                  1. In a small bowl stir together all ingredients.
                  Recipe Notes

                  Add enough flour when kneading to be able to handle the dough with bare hands.

                  Creamy Tomato Soup

                  Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
                  Creamy Tomato Soup
                  Print Recipe
                    Servings Prep Time
                    4-6 people 20 minutes
                    Cook Time
                    30-50 minutes
                    Servings Prep Time
                    4-6 people 20 minutes
                    Cook Time
                    30-50 minutes
                    Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
                    Creamy Tomato Soup
                    Print Recipe
                      Servings Prep Time
                      4-6 people 20 minutes
                      Cook Time
                      30-50 minutes
                      Servings Prep Time
                      4-6 people 20 minutes
                      Cook Time
                      30-50 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Melt butter in a large heavy pot, add onions and garlic and cook on medium heat for 5 minutes until the onions become translucent.
                      2. Add the tomatoes, stock, paprikas, sugar, salt, white pepper and rice and cook until the rice is very soft, at least 30 minutes.
                      3. Blend with a handheld immersion blender until smooth. Stir in heavy cream and season to taste with salt.
                      Recipe Notes

                      I used homemade chicken stock and used 1 1/2 tsp of salt. The amount of salt will depend on the stock/broth used, so season to taste.