Archive | December, 2012

Peanut Butter Bacon Cookies

30 Dec

Yes people, it’s happening. Peanut butter and bacon. Together in a cookie. That has no flour.

What is the world coming to?!?!

Well since we’re all supposed to fall off the fiscal cliff in just a few days and the country be overtaken by zombie gnomes I was like hey, let’s just go for it. 

The real reason I chose to make these cookies because I was looking through my Joy the Baker (myfemalenonlesbianbakingcrush) cookbook yesterday and came across this recipe. I thought they sounded really unique and would make for an interesting blog. 

And to make these cookies even more tantalizing is the fact Joy described them as “man bait.” Seriously guys, peanut butter and bacon mixed together are two of the surest ingredients to snag you a man. I asked my mom if I should put chocolate chips in them also and she said that they for sure would become man bait then. There was also something thrown in about trolling around during the witching hour with them but that’s neither here nor there. Plus I don’t think it’s wise for me to be setting any man bait traps right now. I’ve already had one child out of wedlock this year and more shenanigans would send my father over the edge. 


But back to business! And cookies!

The recipe calls for roasted peanuts and all we had was raw, so I roasted them in a dry pan on a low flame. You just shake them every so often and wait until you can start to smell them; that’s when you know they’re done. It’s also kind of a pain to remove the skins from the roasted peanuts and I’m sure there’s an easier way to do it, but I decided to be hard headed today.

This recipe only makes about 2 dozen cookies and has 8 strips of bacon in it! The bacon, however, makes the cookies very chewy and slightly salty. It also has a lot of sugar in the recipe so the balance of saltiness with sweet is really nice. I have to say I was surprised by the turnout on these cookies. Since they had no flour and were primarily peanut butter I wasn’t quite sure what the consistency would be but I think it turned out quiet nicely. When I had to make balls out of the dough and squish it together, it was pretty crumbly and very greasy which was slightly disgusting but just go with it. Any guy would fall head over heels in love with you (or maybe a girl!) if you presented them with these cookies. 



I better go check my traps!!

Just kidding dad. Cool your jets.

Peanut butter bacon cookies- from the Joy the Baker cookbook

makes about 2 dozen

8 slices bacon

1 cup peanut butter

1 1/2 cups granulated sugar

2 tsp molasses

1 large egg

1 tsp baking soda

generous pinch of grated nutmeg

1/2 cup coarsely chopped roasted, salted peanuts

Place a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with foil and place bacon slices in a single layer. Bake bacon until cooked through and crisp, 12 to 15 minutes. Remove from the oven (keep the oven on), let cool slightly, then transfer to paper towels to cool completely. When cool enough to handle, coarsely chop the bacon and set aside.

Line a clean cookie sheet with parchment paper and set aside.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the peanut butter, 1 cup of the sugar, and the molasses until thoroughly combined, about 3 minutes. Add the egg, baking soda, and nutmeg and mix on medium speed for another 2 minutes.

Remove the paddle attachment and the bowl and use a wooden spoon to fold in the bacon and peanuts. Roll the dough into large walnut-sized balls and roll in the remaining 1/2 cup sugar. Place on lined cookie sheet, and use a fork to make that distinctive peanut butter cookie crisscross pattern. If the cookie dough begins to stick to the fork, dip it in sugar before pressing into cookie. Dough will be a little crumbly, just press together with your fingers as necessary.

Bake for 10 minutes, until lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 



Sugar Cookies!

22 Dec

So of course I had to start out with one of the quintessential holiday treats: sugar cookies.


There’s nothing better than a sugar cookie. Well, there are a few things that may squeeze in right above them.

Bags of money that you suddenly find on your doorstep. Baby giggles. Third kisses. First kisses can sometimes be all kinds of bad.

But sugar cookies are right up there! Especially when they’re frosted with yummy royal icing, very similar to what I use on my cupcakes. 


So this was a very easy dough to make. It comes from the baking bible (Betty Crocker) and anybody can do it! Even you!!



The recipe says it makes 5 dozen 2 inch cookies, but I used fairly large cookie cutters so it made about 2 1/2 dozen. My mom pulled out all her cookie cutters, including some old antique ones, so it was fun to make multiple shapes to keep it interesting.




Most traditional royal icings call for egg yolks, or sometimes it’s just powdered sugar and milk, but I found a recipe for butter royal icing and it was very yummy. I added just a hint of food coloring because when you tend to add a lot of food coloring to frosting, the color starts to separate and give your frosting this grainy look.





Pretty pretty cookies!!


 Sugar Cookies Recipe

From Betty Crocker

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg

1 tsp vanilla

1/2 tsp almond extract

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch (really? like really?) thick on a lightly floured board. Cut into shapes. Place on lightly greased baking sheet and bake until edges are light brown, 7 to 8 minutes. Frost and decorate.

Butter Royal Icing


Enough for 2 1/2 dozen generously frosted cookies

4 1/2 cups powdered sugar (sifted)

1./2 cup plus 1 tblspn butter, softened

3 tblspn vanilla

3 tblspn milk

food coloring of your choices

Combine powdered sugar, butter, vanilla, and milk, beating until creamy. Add more milk or sugar until you reach your desired spreadable consistency. Spread frosting over cooled cookies and have fun!!



Guess who’s back, back again

21 Dec

Welllllllll hello everybody!!! I took a little peak and my last post was on August 29, 2011. Pretty pitiful, I know. But I have good excuses!!

Well first off I didn’t have Internet at the apartment I had moved to and then the whole getting pregnant followed by getting dumped, having to move home with the parents threw me for a loop so now I feel like I’m finally getting back to normal. I’ll admit, I got a bit depressed there for a while (how could I not be) but now I’m back working and really into the swing of being a mommy. And seriously, who could resist this little baby?


I’ve decided to get back into the swing of things and start blogging again but I have no idea what to make!

So I’m asking for help! Please leave a comment including what you think I should bake and I promise to do it ASAP!!