We’re going to a New Year’s Eve party tonight, so I thought I’d make some cookies to bring. I decided to try the peanut butter cookies that my mom made for Christmas and I also used my go-to chocolate chip cookie recipe.
For the chocolate chip cookies, I used a recipe I found on Marsha’s Baking Addition. I found this recipe about two years ago and it’s the only chocolate chip cookie recipe I’ve used since. I like it because it makes 15-18 cookies and therefore I can whip up a batch real quickly. They also have a secret ingredient (corn starch) that makes the cookies soft in the middle. Everyone who tries them asks for the recipe.
I have to keep my cookies in the oven for the full 13 minutes and I also don’t bother with refrigerating them before baking. I find that they’re plenty thick without it.
For the peanut butter cookies, I used a recipe from Rachel Schultz. I don’t usually make peanut butter cookies, but I really liked the ones my mom made so I wanted to make them too. I like that they have a bit of a grainy quality to them. I’m not sure how they get like that – I think maybe this recipe calls for a bit more peanut butter than others. I followed the recipe as written on her website except I have to keep my cookies in the oven for 11 minutes. For the peanut butter, I used the Bee’s Knees which is a flavor made by the Peanut Butter & Co. It’s organic (which I’ve heard isn’t ideal for making cookies), but they still turned out great.
I hope you enjoy whatever you have planned for tonight. Happy New Year!
I hope the holidays are going well for you so far. For Christmas, I made a few items I thought I’d share with you.
The first is pillow cheesecake that was inspired by this one from Tartelette. Instead of their chocolate shortbread crust, I made a traditional crust (2 cups of graham cracker crumbs, 5 tablespoons of butter, 3 tablespoons of sugar, mix and press to the bottom of a 10 inch spring form and bake for 8-10 minute at 350F). I also did not use the caramel sauce. I have used it previously, but I just didn’t want to mess with it this time. I followed the directions for the cheesecake batter as written on the Tartelette blog except I think I cooked it an hour and a half at 350F instead of 325F. I added chocolate and raspberries on top of a few slices, but the cheesecake is amazing served plain as well. In fact, I think that’s how I prefer it. If you like cheesecake, I recommend giving this recipe a try.
The next thing I made are these ranch oyster crackers which are a holiday tradition. They’re super easy to make and most people to enjoy them. I used this recipe posted on All Recipes website. I did not use the lemon pepper or garlic powder which are optional ingredients. I put the crackers in a large mason jar and I added a Christmas tag and twine to make it look more festive.
Next, I made two loaves of zucchini bread following this recipe I posted on my blog last year. After they cooled, I wrapped each loaf in plastic wrap and tied twine and a Christmas tag around them.
My mom made peanut butter cookies for my family’s Christmas but she had to make a second batch because she and my dad ate the original before everyone came over. My mother-in-law made some really amazing spinach dip that had bacon in it.
Which holiday recipe does your family enjoy the most?