Peanut Butter Cookies

Peanut Butter Cookies

Soft, sweet and salty old-fashioned peanut butter cookie that stays soft when stored in air-tight container. This recipe yields approximately 2 dozen bits of goodness. The important thing here is not to over-bake the cookies. Don't be fooled - they will not really look done after 8-10 minutes, but trust me - they are. (Plus, they continue to bake a bit after you take them out of the oven.)


Ingredients:

1 c. creamy peanut butter
1/2 c. softened butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. kosher salt

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or silpat mat.

Cream together the peanut butter, butter and sugars using a stand mixer.

Add the egg and vanilla extract and mix until combined.

In a separate bowl whisk together the flour. baking soda and salt. Add this to the butter mixture 1/3 at a time, mixing well after each addition.

Roll the dough into 1 to 2 inch balls. Roll each ball in granulated sugar and place on prepared cookie sheet. Make criss-cross pattern in cookies using a fork.

Bake for 8-10 minutes or just until the tops begin to crack. DO NOT OVERBAKE! They will still be quite light in color, and the bottoms will not have browned. Let them cool on the cookie sheets until they have firmed up, then remove to wire rack. (My oven=9 minutes)

Coconut Bundt Cake

Coconut Bundt Cake

This cake is for the true coconut lover. Original recipe called for a glaze, but we like it naked. Truly decadent cake with really buttery, coconutty goodness in every bite.

Ingredients:

1 3/4 c. flour
2 cups sweetened flaked coconut
1 1/2 c. butter (3 sticks)
2 c. granulated sugar
4 eggs
1 c. sour cream (I use full fat)
1/2 tsp. baking powder
2 tsp. coconut extract

Preheat oven to 325 degrees. Grease and flour a bundt pan - be generous here.

Mix flour and coconut in a medium bowl and set this aside.

Cream together the butter and sugar using a stand mixer. Add eggs one at a time an mix until batter is light and fluffy. Add the sour cream, baking powder and coconut extract. Mix well.

Add the flour mixture 1/2 at a time, mixing until combined. Let the batter rest for 5 minutes.

Pour into prepared pan and bake for 60-75 minutes or until toothpick inserted into center of cake comes out clean. (My oven=69 minutes at 330 degrees)

Let the cake cool for 25 minutes, then invert onto serving dish.