This past weekend, "Cathy's Kitchen" was whipping up all kinds of "bakery." On Saturday, we made some cookies with peanut butter, finely chopped unsalted peanuts and peanut butter chips. Talk about super duper yummy!
Since Dominic (the "Sprinkleman"), was available to help me, we also made some of what he calls, "cookies with sprinkles," though maybe they should be called, "sprinkles with cookies." LOL.
On Sunday, since it was the last day of religious education classes for the group of first graders that I helped co-teach, we made some cupcakes!! The hubby asked me before I left, "do you think there will be any left over?"
Luckily for him there was! I'm so glad I was "introduced" to baking at a young age by growing up with an Easy Bake Oven. I took a quick trip down "memory lane" this afternoon by taking a look around the Hasbro website. Wow, can you believe they sell mixes such as chocolate truffles and red velvet cupcakes? Hmm, we bought Lauren an Easy Bake Oven when she was little and it is still down in our basement. It might be time to pull it out and do some baking! I don't know about you, but chocolate truffles and red velvet cupcakes sound pretty tasty to me!
Ingredients
1 cup smooth peanut butter
1 cup white sugar
1 large egg
1/4 cup unsalted peanuts, finely chopped
1/4 cup peanut butter chips
Topping:
1 tablespoon white sugar
1/4 cup unsalted peanuts, finely chopped
Preheat oven to 375 degrees. In large bowl, put the peanut butter, sugar and egg. Mix well with large spoon until combined. Gently "fold" in the chopped peanuts and peanut butter chips. Roll into 24 equal sized balls and put 12 at a time onto ungreased cookie sheets. On small plate, put the tablespoon of white sugar. Using a small fork, dip first into the white sugar and then criss-cross each cookie. Top with just a small amount of chopped peanuts. Bake for 16 minutes or until the cookies are starting to turn light golden brown. Remove from oven and transfer immediately to a wire rack to continue to cool. Makes 24 cookies.
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