Peanut Butter Sandwich Cookies

I was back and forth about what to bake this time around as I was having a huge craving for cream cheese icing and was leaning towards some red velvet cupcakes.   However I recently bought some more half price candy thanks to Valentines Day.  I picked up some Reese's cup hearts to only realize that I already have some mini cups from Christmas in my freezer.  What's the moral of this story? Check your freezer before you leave? NO,  You can never have enough peanut butter cups!  Red velvet cupcakes are on hold. Cookies are in.  I adapted this recipe from one of my many fine cooking cookie magazines.  I used their peanut butter cookie recipe but changed up the filling to include nutella to add a bit more of a chocolate kick.

INGREDIENTS:


Cookie 

• 1 1/3 cups (6 oz) AP flour
• 1/2 cup (2 oz) cake flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (6 oz) unsalted butter, soft at room temp
• 3/4 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tsp pure vanilla extract
• 1 large egg

Filling

• 1 1/2 cup icing sugar
• 1/2 cup peanut butter
• 1/4 cup nutella
• 3 tbsp heavy cream
• 2 tbsp skim milk
• 3/4 cup chopped peanut butter cups

INSTRUCTIONS:

1) Heat oven to 350F.  Line baking sheets with parchment or silpat (preferred).   Sift together dry ingredients in a medium bowl.  In a stand mixer with a paddle attachment, cream butter, peanut butter and both sugars on medium untul light and fluffy.  Add vanilla and egg and beat until smooth.   Stir in flour mixture by hand until just incorporated.

2) Drop slightly heaping tablespoons on the baking sheets about 2 inches apart.   Flatten and round each drop into about a 2 inch round.  Bake the cookies until puffed and golden. about 12 minutes, rotating the baking sheets if needed.  (I didn't).   Transfer to a rack to cool. 

3) Make the filling : beat together the sugar, peanut butter and nutella.   It will be a bit crumbly.  Add cream and milk until smooth.  Stir in the chopped peanut butter cups by hand.   

4) Once the cookies are cool, flip some over and use an offset small spatula and spread 1 tbsp of filling onto each flipped cookie.  Set another cookie on top, gently pressing together. 

5) EAT!

I would have to say sandwich cookies are moving their way up to the top of my list of favorites.  You are getting the best of so many worlds, Cookies and a creamy filling.  I guess the Oreo people knew what they were doing. Although I will always choose homemade. It gives you the opportunity to make so many different variations.  The cookies were crunchy and the filling was nutty, creamy and rich.  When some people try and sneak back for seconds I know they are a keeper.  

MEG's RATING: D-EEEE-LICIOUS! 

Healthier Banana Bread

A good banana bread recipe is a family staple.  The smell of a fresh loaf coming from the oven is warm and comforting. It requires great strength from any one around to not slice the loaf before it cools.  What other dessert or snack do you get use "rotten" fruit?  It's great, you can actually not worry about eating bananas before they age, because if they go black you know you have a reason to use them.  You can even freeze black bananas to be used at a later date. I think I always have a couple sitting in my freezer, just in case I have the urge.  I know my sister does too.   Although most banana breads are generally not too healthy for you. it's easy to get a small feeling that it's not quite as bad as that cookie you avoided.  Although I have a love for baking, I also am on a continuous quest to be healthy.  I am a schizophrenic baker/eater.    I wanted to try and come up with a recipe that actually was better for you than most banana breads but still moist, delicious and full of banana flavour.    I took a recipe from my William Sonoma book and did several tweaks; this is what I came up with..

INGREDIENTS:

• 2 1/4 cups (360g) AP flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup (62g) unsalted butter
• 1/2 cup (105g) brown sugar
• 1/4 cup honey
• 1/2 cup Greek yogurt (plain or vanilla)
• 2 eggs
• 2-3 Bananas - peeled and mashed
• 1/2 cup of chopped walnuts or almonds or whatever nut you like.  I used hazelnuts but probably wouldn't again.

INSTRUCTIONS:

1) Preheat oven to 350F, spray a 9 inch square pan and line with parchement. 

2) In a bowl, stir together flour, baking powder, baking soda, cinnamon and salt.  In your mixer bowl or a large bowl beat together the butter and brown sugar until creamy.  Add the honey and beat until blended.   Add the eggs and yogurt and beat until incorporated.  Add the dry ingredients to the wet until semi-incorporated then add the mashed bananas and beat on medium until smooth.

3) Spread the batter evenly in the pan.  Sprinkle the nuts over the top. 

4) Bake on the middle rack about 35-40 minutes or until a toothpick comes out clean.   Let cool in the pan and store in an airtight container or wrapped in saran wrap.

I have made a lot of banana bread in my life and I have eaten a lot of banana bread in my life. I would have to say I was actually quite happy at how this recipe turned out given how much I tweaked it.  Greek yogurt is becoming my new best friend in so many ways.  This bread had all the great comforts you would except without the banana bread guilt.  My only complaint would be the hazelnuts, really not the right nut of choice.   I will stick to a more common baking nut next time.

MEG's RATING : D-EEEE-LICIOUS!!  (It only lost an E b/c of the nuts)