The smell of cookies baking, the extra warmth from the oven, and the comfort of a sweet treat, lots of reasons to mix up another batch of cookies. This time it is the Peanut Butter Cookie, which I have reduced to a small batch bake for those of us seeking a small indulgence rather than a mountain of cookies. If you do need a larger batch, no worries, this recipe is very simple to multiply when more than two dozen nutty delights are needed.
Important Tip:
Not all peanut butter is made the same. The peanut butter made in the U.S.A. is a sweeter cousin to the peanut butter made elsewhere. It is perfect for peanut butter and jelly sandwiches, peanut butter cookies, and other peanut butter sweet treats. So if you are not in the United States, see if you can source some from the international section of your grocery store.
If you don’t already have mini ice cream/cookie scoop in your kitchen, treat yourself to one of two. They are a time saver when working with a wet cookie dough or when trying for consistent-sized cookies. I prefer the small one often used as a melon baller for this recipe (1/2 tablespoon). The cookies with spread during baking so a little dough goes a long way.
A Vlogmas Spin-a-long with a Sweet Treat at the End
The countdown to Christmas is fully underway. This year for Vlogmas, a YouTuber’s countdown, I decided to find a way to take a break from the hectic pace of Christmas, at least for a few moments each day.
With that goal in mind, each day I am spinning a small bundle of fiber, enjoying a tiny chocolate treat, and choosing a rejuvenating suggestion from a jar I filled with suggestions back before Vlogmas began. So far in the first days of December, I have crafted with beads, made a savory treat, tried a new embroidery design, and started reading a new book. Today when I withdrew the small folded paper from the jar, I was delighted to see that it suggested I make a sweet treat. I’ve been looking forward to this suggestion appearing because I have a brownie recipe I have been wanting to share.
A few months back during the heat of summer, I invested in a small convection oven, marketed as an air fryer, it really is just a fancy toaster oven, but with excellent versatility that past toasters lacked. There didn’t seem much sense in heating up the house by using the large oven during the summer months, now that my husband and I are empty-nesters again. A smaller oven would heat up the house less and would correspond with our smaller food preparation needs. It was the perfect solution with just one hurdle to cross – smaller batch recipes. Cooking, and especially baking, just for two is not the easiest thing to accomplish. Most recipes are designed for feeding 4-6 people. Cakes and pies are especially difficult. The humidity and the heat of Virginia makes sweets treats fuzz up quite quickly unless they are refrigerated, and there is nothing that makes a crisp pastry go limp like refrigeration.
So with new mini-oven and a goal to make smaller portions of favorite foods, I embarked on an Autumn of culinary experimentation. In my previous blog, I share some of my Autumn favorites, but now the temperature have turned cold chocolate is what is needed.
After years of a love-hate relationship with the classic American dessert, the Brownie, I have finally figured out a recipe both my husband and I will consume with joy. It has both crisp bits and gooey bits, and is small enough to bake in an 8″ x 8″ (200mmx200mm) baking pan that fits just perfectly in my Instant Vortex Air Fryer. I am sure the recipe would also work in a regular oven or full-sized convection oven with just the minimal baking time/temperature adjustments.
I hope you find joy in this basic, but tasty comfort food.
Happy Holidays
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If you choose to take a few moments and watch my Vlogmas video, you will also hear how I stumbled upon a second chocolate delight when a foggy brain necessitated making a second dessert.
By simply adding extra sour cream (about 3 tablespoons total) and steaming it in a pressure cooker for 60 minutes, rather than having a Brownie, you will have a Chocolate Steamed Pudding instead. If you have never made a cake in a pressure cooker, I highly recommend looking up Instant Pot recipes by Amy & Jacky at https://www.pressurecookrecipes.com/
The spices of the holiday season evoke memories of family get-togethers, fresh-from-the-oven baked foods, and warm beverages. Recreating these tastes and smells can lead to an overabundance that is not always a good thing. Figuring out how to make smaller batches of spicy treats has been my goal these past few months, and I am ready to share the results.
This blog coincides and supports my latest vlog where I talk about the fun I have had making pies for a household of two. As I mention in my vlog, I use an Instant Vortex Air Fryer, which is just a fancy name for convection toaster oven. There are other mini convection oven/toasters on the market, but this is the brand I have used. The recipes I am sharing can easily be made in a regular oven or convection oven, but during those hot late-summer months, it was so very nice to have recipes that could be made in a small oven and didn’t heat up the kitchen.
I hope you check out my video and enjoy these spiced up treats.
One of the easiest but most enthusiastically received gifts I have given over the years is the simple gift of homemade hot cocoa mix. In a world where hot chocolate packets are readily available and fit so nicely into the novelty mug, why would anyone take the time to make their own mix? Yet, the personal touch of mixing cocoa powder with just the right amount of sugar to achieve a rich, dark, but sweet blend of flavors simply can’t be beat. When this gift is coupled with the Mug Rug, a whimsical version of the traditional cup coaster, the simple gift is elevated to another level. The mug rug may be basic in nature, or elaborate and personalized, yet it is the effort and thought that makes it a token of well wishes and seasonal joy.
As I show in my Vlogmas 2021 video, there are many ways in which the simple mug rug can be made, and I am sure a quick internet search will provide endless ways to stir up a batch of hot cocoa mix. As with any gift giving, the most important thing to consider is the person you are giving the gift. One of the reasons I like the cocoa mix I use is that it is very basic, leaving the choice of milk and of any additional flavorings up to the individual. I find this helps avoid pitfalls associated with food allergies, etc.
One note on my preferred hot cocoa consumption. I add the cocoa mix to an empty cup, then I will add any additional flavors to the mix. (Peppermint oil, Butter Rum Extract, OR a blend of dried Cinnamon/Clove/Ginger – these are three of my favorite flavoring.) Then before I add in the milk, I add 1-2 tablespoons of heavy cream to the mix and stir/whisk vigorously. This will transform the dry mix into a wonderful paste that is ready for the milk to be added. I will add cold milk, and then microwave for 1 minute 30 seconds, stir again and check to see if the liquid needs an additional 30 seconds of heating. Of course, I could preheat the milk, but I tend to only do that when making a large batch to share with others.
Pithy Ponderings 