Pumpkin Peanut Butter Cookies Recipe
October 10, 2012These pumpkin peanut butter cookies are one of my favorite cookies for the fall! They are chewy and full of pumpkin and peanut butter flavor! When I first made these a few years ago, I used UNREAL Chocolates that were sent to me for review, but you can easily substitute your favorite chocolate candies or simply use chocolate chips.
After the Twitter tasting, I thought I might try using the candies in some baking for Halloween. I have to admit that I since we’ve cut out the majority of processed foods from our diet, I do miss using candies in making creative cookies and cakes. That’s not to say I don’t have a peanut butter cup on occasion, but I’m just not comfortable promoting a recipe that uses these things, moderation or not.
UNREAL™ sent me a few more bags of their candy coated chocolates (UNREAL 41 and 54) so I could try out a new recipe. (I love the colors of these chocolates. With the plum, dark green and yellows they are the perfect color profile for fall.)
I set out to make some whole wheat peanut butter cookies, and then added some pumpkin. This took the place of some of the butter, and made the cookies even more ideal for autumn. The chocolates baked up beautifully in the cookies. The result was a soft cookie with bites of rich chocolate that went well with the peanut butter and hint of pumpkin.
- ½ cup Demerara sugar (or raw sugar), plus extra for rolling cookies
- ½ cup mascavo (muscovado) sugar
- 4 tablespoon unsalted butter, softened
- ½ cup natural peanut butter (unsweetened, but salted)
- ¼ cup pumpkin puree (mine was from a fresh roasted pumpkin)
- 1 large egg
- ¼ teaspoon pure vanilla extract
- 1 ½ cups whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine ground sea salt
- 2 to 3 1.5-oz packages of UNREAL™ 41 Candy Coated Chocolates
- Preheat the oven to 350 degrees F.
- In a mixer fitted with the paddle attachment, beat the sugars, butter and peanut butter for about 2 minutes on medium-high. Add the pumpkin, and blend in the egg with the mixer on low. Add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the mixing bowl. Mix on low just until all ingredients are combined.
- Stir in the candy coated chocolate being careful not to break up the chocolates too much.
- Spoon out a generous 1 tablespoon of cookie dough and roll into a ball. Roll the ball in raw sugar. (You don’t have to roll the cookies in sugar, but it adds a nice crunch to the baked cookie.)
- Place on an ungreased cookie sheet and slightly flatten the cookies with your hands. Bake for 8-10 minutes, until the cookies are firm and the edges are browned. Allow to rest on the cookie sheet for about 1 minute and then transfer to a cooling rack.
Matcha Tea Cookies with Gooseberry Filling
July 10, 2012These matcha tea cookies with gooseberry are filled with a tangy spread made of the fruit! The sandwich cookies combine two unexpected flavors that are delicious together!
The first time I had green tea in sweets was during our trip to Hong Kong a few years ago. We loved the fast-paced, cafeteria-like bakeries we found on almost every corner. During one quick stop, I picked up a green tea cake with red bean filling, and loved it.
If you do a search for matcha green tea there is no shortage of sweets and bakery creations on food blogs. I’m actually a bit late to the party, but for good reason. I had a difficult time finding the powder around here. I tried to find it when I made the Green Tea Bubble Tea last year without success.
Now I know why.
Since my first experience with green tea baked goods was in Hong Kong, I was associating it with the wrong culture (shame on me). When Matcha Factory contacted me to offer a sample, I learned a thing or two, most importantly that matcha green tea is of Japanese origin.
I’d wanted to bake with it for a while so I gladly took them up on the offer. Matcha tea is ground, shade grown, steamed tea leaves. It’s full of antioxidants, and like most other Asian ingredients, it boasts a variety of health benefits. If that isn’t enough, it also turns everything it contacts into a beautiful shade of green. I definitely need more of this in my kitchen.
When it came to bake goods, just about every idea I had for the matcha tea had been done before, and done well. I first set out with the idea of a tea cake. I wanted to use some of this year’s gooseberries sent from my parents.
I posted about gooseberries last year. If you are unfamiliar it is a small round fruit with an internal texture of a blueberry, but a skin more like a grape. They are tart, and great for a something a little different in baked goods.
My cakes are more like a rich, sweet, chewy cookie, and I’m not complaining. The tart gooseberry filling turned out to be perfect for them.
Cookies or cakes, I’m sold on adding matcha tea to baked goods. I loved some of the recipes I found on the company’s website such as the Matcha Butter and Matcha Salt. Next up I’m going to use it in a morning shake or maybe a latte.
Matcha Tea Cookies with Gooseberry Filling
Makes: 8 sandwich cookies
What you’ll need for the cookies:
1 1/3 cups Demerara sugar
¾ cup (1 ½ sticks) unsalted butter, melted
1 large egg
½ teaspoon almond extract
1 1/3 cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon matcha green tea powder
How to make the cookies:
Preheat the oven to 350 degrees F, and lightly grease a 9 x 13 in baking dish.
In a mixing bowl, whisk together the sugar and melted butter, until combined. Next, whisk in the egg until incorporated and add the almond extract. In a separate bowl, whisk together the flour, baking powder, salt and matcha tea.
Add the dry ingredients to the wet ingredients, and stir until all is combined. You will end up with a thick batter, kind of like a very soft sugar cookie dough.
Press the batter/dough into the baking dish, and smooth it so that it is evenly spread to the corners.
Bake for 18 – 20 minutes, until the edges begin to brown and the center is set. Remove from the oven and cool completely.
Gooseberry Filling
What you’ll need for the filling:
1 ½ cups gooseberries, defrosted if frozen
2 tablespoons Demerara sugar
¼ cup water
How to make the filling:
Combine all ingredients in a medium sauce pan and bring to a boil. Once the berries have burst and it begins to thicken, remove from the heat. Allow to cool for about 5 minutes.
Transfer to a small food processor, or you can use an immersion blender in the pan. Blend until smooth and no skins can be found.
Transfer back to the sauce pan and continue to cook over medium to medium-high heat until the filling becomes thick and spreadable. Set aside to cool completely.
Use a round cookie cutter to cut the cooled matcha tea cookies, or cut into squares. You will get about 16 (8 cookies) with a 1 ½ inch cutter. You will get more if you choose to make squares.
To assemble, spread a small amount of the filling on one cookie, and top with another just before serving.
Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
Chocolate Covered Marzipan Cookies
June 10, 2012These marzipan cookies have a chocolate cookie outside made with raw sugars and whole grain flours that surrounds a generous filling of sweet marzipan.
Chocolate Covered Marzipan Cookies
Makes: 12 large cookies
Ingredients
1/3 cup mascavo (muscovado) sugar
1/3 cup raw sugar, plus extra for rolling cookies
1 large egg
2 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
1 cup + 2 tbsp white whole wheat flour
~3 oz. marzipan
2011 International Blogger Holiday Cookie Exchange
December 13, 2011Let the parade of cookies begin!
Over the past few weeks several bloggers have been trading recipes, baking up treats and posting about their goodies. The 2011 International Blogger Holiday Cookie Exchange has been a huge success.
So get your oven preheated and your flour measured, and check out these great recipes from food bloggers around the globe!
Spicy Chocolate Peanut Butter Cookies with Curry Glaze
October 29, 2011It’s been a few years since I made these cookies, but I still love a bit of heat in my dessert baking. They are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.
Ever since I made Fiery Peanut Butter Cookies with Peanut Butter & Company’s The Heat Is On, I’ve wanted to experiment more with spicy desserts.
Thanks to my minor addiction with Vosges Haut-chocolat, I can’t get enough of sweets with savory spices. So for Halloween I thought I’d try out a new version of cookies. I figure if nothing else you can trick a few people into trying them.
Despite the initial response you might get to the name, I promise after one bite they will want another. The warm heat, rich dark chocolate, nuttiness and curry turn out to be some pretty amazing partners in a cookie.
Happy Halloween!
Spicy Chocolate Peanut Butter Cookies with Curry Glaze
Makes: About 18 cookies
Ingredients
½ cup mascavo sugar
½ cup unsalted butter, softened
1/3 cup PB & Co The Heat Is On
1 large egg
1 ¾ cups white whole wheat flour
2 tablespoon unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips
Glaze
1 cup confectioner’s sugar
2 tablespoons meringue powder
½ teaspoon curry powder
Milk (any variety)
Prep
Preheat your oven to 350 degrees F. In the bowl of a mixer combine the sugars and butter. Cream on medium-high until light and fluffy. (Note: white and brown sugar will substitute for the sugars listed). Add the peanut butter and continue to mix until all ingredients a combined. Blend in the egg.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Gradually add dry ingredients to the mixing bowl and blend on medium speed just until combined. Stir in the chocolate chips.
Roll into balls about ¾ inch in diameter. They will not spread much during baking, flatten slightly with your hand. Bake for 10-12 minutes or until cookies are firm in the center. Transfer to a wire rack and allow to cool completely.
In a small bowl, combine the confectioner’s sugar, meringue powder and curry. Add milk, a 1/2 teaspoon to 1 teaspoon at a time until the glaze can be poured, but is thick enough to still coat the spoon. Take cooled cookies one by one and dip the tops into the glaze. Place on a cooling rack that has been set over a baking sheet to allow excess to drip on the sheet. Use a spatula to spread glaze if necessary.
Allow to sit untouched for about 15 – 20 minutes for glaze to harden.
Disclaimer: Peanut Butter & Co sent me the peanut butter used in this recipe free of charge. I was not obligated to blog about it and received no compensation for doing so.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
Strawberry Rosemary Shortbread
June 3, 2011One thing that frustrates me most is the lack of time to post. That is preceded only by the lack of time to cook and take photos. Usually I’m really good at making time, but June is turning out to be one crazy month.
That being said, I should also probably mention that I am so excited it’s June! Summer is finally here, perhaps not by calendar date, but certainly by weather. The garden is growing, the mornings are muggy and the days are long.
I used to despise the heat of summer. But there is something about living in South America and now having my own garden that has made me give summer it’s due. I actually kind of like it now.
Although, it does mean one, very sad thing – we have seen the last of the fresh strawberries. I have no reason to complain. We got many more than we ever expected, but I can often be found in the kitchen saying – what am I going to do without my strawberries! They have been my go to snack for weeks.
Before they were gone, I tried out a strawberry shortbread. I’m loving the flavors of herbs in my sweets so it didn’t take me long to decide on adding rosemary.
It doesn’t take much to make a good shortbread which is why they are one of my favorite cookies. The small amount of strawberry puree in these turn them just barely pink and have a slight strawberry flavor that doesn’t overpower the rich, buttery shortbread. Every now and then you’ll get a tiny burst of earthy rosemary flavor.
- ½ cup unsalted butter, softened
- ¼ cup Demerara sugar
- 2 tablespoon pureed strawberries
- ½ teaspoon finely chopped fresh rosemary
- 1 cup white whole wheat flour
- In an electric mixer, cream the butter and sugar together on medium-high, about 2 minutes. Mix in the strawberry and rosemary. Finally add the flour and mix just until combined.
- Shape the dough into a log and wrap with plastic wrap. Refrigerate for about 30 minutes, until firm. Preheat the oven to 350 degrees F.
- Slice cookies at about ¼ inch thickness and place on an ungreased cookie sheet. Bake 12 to 15 minutes or just until slightly firm in the middle and the edges are browned.
Every now and then I like to post a recipe that needs few words. This would be one of them.
I modified my coconut oil chocolate chip cookie recipe in honor of the Kentucky Derby. While in the oven, you will smell the wonderful aroma of coconut and bourbon blending together. Once cooled, they become a bourbon ball, cookie and pecan pie in one.
This year leave the classic Run for the Roses pie to someone else. Get your Derby Day dessert with these cookies!
Bourbon, Chocolate Chip, Pecan Cookies
Makes: About 2 dozen
Ingredients
1 cup Demerara sugar
1 large egg
2 tbsp Kentucky bourbon
1 ¼ cups white whole wheat flour
½ tsp baking soda
½ tsp fine ground sea salt
½ cup dark chocolate chips
½ cup raw pecans, chopped
Preheat the oven to 375 degrees F. In the bowl of an electric stand mixer, combine the coconut oil and sugar. Mix on medium-high for 2 to 3 minutes, or until well blended. Mix in the egg and then add the bourbon.
In a medium bowl, stir together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients in the mixing bowl, keeping the mixer on low. Turn to medium and mix until everything is incorporated. Stir in the chocolate chips and pecans.
Scoop by the tablespoonful onto an ungreased cookie sheet and gently flatten each cookie. Bake for 10 to 12 minutes until the edges are browned and cookies are firm. Allow to cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
Fiery Peanut Butter Cookies
January 24, 2011I love a bit of heat in my dessert baking. A few years ago I experimented with spicy peanut butter in my cookies and they were a hit. These are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.
I know what you are thinking – spicy peanut butter cookies?
To that I answer a resounding – YES!
I’m sure you are no stranger to peanuts with a little spice. Chicken satay with spicy peanut dipping sauce, or maybe roasted peanuts coated in seasonings like chili powder. I love the combination and when a touch of sweetness is added, I think it is even better!
A while back I hosted one of Peanut Butter Boy’s Peanut Exhibitions and Peanut Butter & Company sent us a few new products to try. In email conversations with their PR person, I mentioned that I had wanted to try their spicy peanut butter, The Heat Is On, but it wasn’t available in stores around here. I was thrilled when she emailed a while later and told me she had thrown in a jar of it into my box before it mailed.
I had no idea what to expect from it. I knew it would be spicy, but I was also expecting it to be somewhat sweet.
Well, I was half right. The peanut butter contains no cane sugar, just peanuts and savory, fiery spices. Chili powder, cayenne peppers, crushed red peppers and paprika to be exact.
Now, it is super spicy and I like it a lot, but other than a Thai peanut sauce, I wasn’t quite sure what to do with it. Then cookies came to mind.
It seems a little strange at first, but if you like anything sweet and spicy you will love these cookies. I used my favorite recipe from Simply Recipes, but changed the sugars and flour.
As a result you get a slight crunchy texture from the Demerara sugar within a soft and chewy cookie. The first bite is sweet and then it is followed by a slow, building heat on the back of your tongue.
They are way too complex for a cookie! To me, they hold a sense of international flavor with the peanut and spice. Perfect as a snack when you catch up on some travel-inspired reading.
Fiery Peanut Butter Cookies
Recipe adapted from Simply Recipes
Ingredients
½ cup Demerara sugar
½ cup mascavo sugar
½ cup unsalted butter
½ cup Peanut Butter & Co The Heat Is On Peanut Butter
1 large egg
1 ¼ cups white whole wheat flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Prep
In a bowl of a mixer, cream together the sugars and butter on medium high. Cream for 3 to 5 minutes to really incorporate the Demerara sugar. Add in the peanut butter, and then the egg. Mix until all ingredients are combined. Scrape the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the mixing bowl. Mix just until the flour is incorporated. Cover the dough and refrigerate for at least an hour.
Preheat the oven to 350 degrees F. Remove the dough from the fridge and roll into balls and flatten. Mine were about 2 to 2 ½ inches wide. Bake on an ungreased cookie sheet for 10 to 12 minutes. Cool on a wire rack before serving.
Disclaimer: Peanut Butter & Co sent me this peanut butter free of charge. I was not obligated to blog about it and received no compensation for doing so.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
Cherry Nut Cookies: The Last of the Holiday Cookie Tray
December 30, 2010I really like fruitcake, but I know that not everyone is a fan. These Cherry Nut Cookies take all the best parts of a fruitcake and put them into a dessert that everyone will love! They are modified from one of my favorite cooke recipes by Ina Garten.
I’m not one to complain about food often, but I have to admit, I am so tired of cookies. Give me a couple weeks and I’m sure I will welcome them once again, but right now, I don’t want another bite.
Do you get that way with holiday cookies?
Even though they have worn out their welcome with me, I still wanted to share a recipe with you since I did not get to before Christmas. No worries though. These cookies are perfect for New Years and Valentine’s Day too.
I’ve made this recipe before; the original is called Dried Fruit Cookies by Ina Garten. They are delicious unaltered, but this year I put a little twist on them using less fruit and substituting my favorite lesser refined sugars and whole grain flours.
The result was just as tasty, but was changed just enough to create a whole new cookie. They have a festive holiday flavor because of the cloves, but they really are perfect for any time of year. Add some dried blue berries for a patriotic holiday, or keep them all red for Valentine’s day.
I tried like crazy to find candied cherries without HFCS this year. I ordered from a company online which did not have HFCS on the ingredient label posted. Got my order and HFCS was the 2nd ingredient. They refunded my money, but what a disappointment. If you have a resource, please pass it on!
Be sure to start these cookies ahead of time. The fruit and nuts need to soak and the dough needs to be stored in the refrigerator for at least an hour before baking.
Cherry Nut Cookies
Adapted from Dried Fruit & Cookies by Ina Garten
Makes: 2 1/2 to 3 dozen cookies
Ingredients
½ pound candied cherries, halved
1 tbsp local honey
2 tbsp spiced rum
1 tbsp orange juice
½ cup pecans, chopped
1 cup unsalted butter, softened
½ tsp ground cloves
½ cup Demerara sugar
1/3 cup muscavo sugar
1 egg
¼ tsp salt
2 2/3 cup white whole wheat flour
Prep
Combine the cherries, honey, rum, orange juice and pecans in a small bowl. Cover and let sit at room temperature several hours or overnight.
In a mixing bowl, combine the butter, cloves and sugars. Cream until smooth, about 2 minutes. Mix in the egg.
Add the salt and gradually add the flour, mixing just until combined. Mix in the fruit and nuts along with any liquid. Separate the dough into two portions.
Place each piece of dough on a sheet of plastic wrap. Shape into a log and wrap tightly. Refrigerate for 1 to 3 hours or until firm.
Preheat the oven to 350 degrees F. Slice the cookies with a serrated knife, about ½ inch thick. Place cut side down on an ungreased cookie sheet. Bake for 12 to 15 minutes, or until edges are slightly browned and cookies are firm. Cool on a wire baking rack.